With its Summer series now coming to an end, Sydney Seafood School are thrilled to announce its next round of 2022 classes: the Autumn series!
As their loyal customers know, the Sydney Seafood School's seasonal approach to class programming allows them to better utilise seasonal Australian produce, connect you with local suppliers, and constantly keep things fresh for returning guests.
Their Autumn class schedule is packed to the brim with cultural cuisines (including a brand new Southeast Asian class), plenty of technical workshops, a specialised Sea Urchin class, some incredible guest chefs, and a whole range of kid’s classes especially for the Easter school holidays.
Explore the new schedule here, and make sure to get in quick to secure your place!
Guest Chefs
Sydney Seafood School have three amazing guest chef Masterclasses locked in for Autumn, spanning a range of delicious cuisines.
Chef's Masterclass with Sean Connolly (April 9th) |
Join ÎÛµ¼º½¸£ÀûÍøÖ· ambassador, Chef Sean Connolly, for an engaging and entertaining cooking experience, where you can learn all the professional tips and tricks to cooking fresh Australian seafood. Regardless of the venue or the menu, Sean’s philosophy on food remains consistent - tradition over trend, provenance, and simplistic creativity.
Chef’s Masterclass with Michael Rantissi (April 26th) |
Chef Michael Rantissi of Kepos Street Kitchen combines Mediterranean and Middle Eastern influences into an exceptional cooking style all his own, which draws on some of his favourite childhood memories. Learn how to recreate some of Michael’s favourite seafood dishes in this hands-on cooking experience.
Chef’s Masterclass with Palisa Anderson (May 14th) |
At this hands-on cooking experience, Palisa will teach you how to prepare a scrumptious Thai feast, as she shares her passion for fresh ingredients and traditional farming (with lessons learnt from her very own Boon Luck Farm). Palisa imparts a singular perspective on the role delicious food can play in a healthy life. This is a class for true foodies!
Technical Workshops
For those who want to learn new techniques and skills in the kitchen, this program has got you covered!
Gnocchi Workshop (May 1st) |
A fascinating mix between a pasta and dumpling, gnocchi is a stunning aspect of Italian cuisine, with numerous regional variations. Making gnocchi at home takes precision, patience, and practice, but when done right, it is a delicious vehicle for any sauce you can possibly dream up. Enter the delicious world of traditional gnocchi-making in this fantastic three-hour workshop.
Seafood Basics (April 23rd) |
Everyone, from a complete beginner to an experienced home cook, will learn something new in Sydney Seafood School's Seafood Basics classes. Let their experts walk you through how to choose the freshest seafood and learn technical fundamentals like filleting and pin boning whole fish, cleaning squid, peeling and cooking prawns, sectioning and cracking crab, and cooking mussels.
Seafood BBQ (March 2nd) |
Cook up a veritable smorgasbord of gourmet seafood dishes in our Seafood BBQ class! With in-depth instruction on how to prepare a range of Australian seafood species, you’ll leave this class with a host of new skills, including how to clean and ‘honeycomb’ squid, how to get perfectly crispy skin on your fish fillets, and the best way to barbecue prawns. Seafood BBQ makes for the perfect outing with friends or family, as you work together to take your weekend barbecues from casual to gourmet.
Cultural Cuisines
Sydney Seafood School loves taking their guests on a journey through the traditional ingredients and techniques of other cultures. The Autumn program is bringing with it two brand new cultural cuisines…
Black Pepper Crab (May 6th) |
In Singapore, the world-renowned Chilli Crab is often rivalled by the much-loved Black Pepper Crab; in fact, many Singaporeans prefer it. Learn how to make the delicious street-food dish in this fascinating cooking class. Get hands-on with Blue Swimmer Crabs – learning how to crack, clean, and stir-fry like an expert – and learn all about the traditional ingredients that make Singaporean dishes so tasty!
Southeast Asian Delights (May 28th) |
Let Sydney Seafood School take you on a journey through Southeast Asia, a fascinating and diverse cultural crossroads that links Asia and the Indian subcontinent. The best Southeast Asian food is sweet, sour, salty, spicy, and bitter, sometimes all in the same bite! This class teaches you how to prepare a wide variety of delicious seafood dishes, while also learning all about the authentic ingredients of the region, and where to buy them.
Species Spotlight
Autumn is also bringing with it an extra special ‘species spotlight’ class, focusing on the delicious, and often underappreciated, Sea Urchin!
Urchin Uncovered (May 21st) |
If your first taste of an Urchin is stepping on one in a rock pool, you’d be forgiven for being hesitant to eat one. But these little guys are just stunning to eat and are considered an expensive delicacy overseas. In some parts of south-east Australia, Urchin is available in plague proportions, making them extremely affordable. Learn how to cook Urchin in your own home at this fantastically unique cooking class!
And of course, a whole bunch of Sydney Seafood School's classic crowd favourites, like , , , , , and remain on the schedule!