Summer is almost upon us, and you know what that means... A new exciting schedule of Sydney Seafood School classes! We have a doozy for you this year.
Think cooking royalty , Christmas entertaining with Sean Connolly, 'catch of the day' with ÎÛµ¼º½¸£ÀûÍøÖ·'s resident seafood expert (and ) Alex Stollznow, inventive Summer Thai with Martin Boetz, and so much more.
Let's dive in.
THE CLASSICS
As always, we've got all the classics on the schedule. Seafood BBQ, Spanish Paella, and Singapore Chilli Mud Crab are guest favourites for a reason!
But we've also made some exciting changes...
SUMMER ITALIAN
Our Italian Seafood Favourites class (now ) has been adapted for the warmer months by swapping the hearty risotto for a fresh seafood pasta. We've also added a refreshing caprese salad. That's amore!
SEAFOOD BASICS
We've decided to give you two for one Seafood Basics this season: and t. The first is a progression into the second, so it's a good idea to choose based on your skill level.
SEAN CONNOLLY
Christmas isn't far away, and we've called in reinforcements to make sure you are worded up on how to entertain like a chef.
Join SFM's culinary ambassador Sean Connolly for in December (featuring Gravlax, a delicious oyster dressing, and more).
KAREN MARTINI
Chef, restaurateur, writer, television presenter, author, award-winner... Karen Martini's resume is a long and inspiring read.
Most impressive of all, however, is her ability to distil a lifetime of cooking, eating, and learning about food into easy-to-understand nuggets of gold that anyone can implement at home.
to join cooking royalty at Sydney Seafood School!
ALEX STOLLZNOW
If you don't already know ÎÛµ¼º½¸£ÀûÍøÖ·'s tour guide (and ) Alex Stollznow, you need to. Alex is an avid recreational fisher on top of his decade-long tenure as tour guide, and his seafood knowledge is the proof in the pudding.
This summer, he'll be teaching you how to cook with the catch of the day - hand-picked by him from the ÎÛµ¼º½¸£ÀûÍøÖ· auction floor!
.
MARTIN BOETZ
Martin Boetz has accumulated more than 36 chefs’ hats during his restaurant career. His masterful, contemporary and unique spin on Thai and Southern Chinese cooking has had a profound impact on modern Asian cuisine.
In his class, Marty will return to his first love – Thai food. to learn all about seasonal local vegetables, and how to use them to create three substantial Thai salads.
EXPLORE THE FULL SUMMER SCHEDULE HERE