Cooking Classes at Sydney Seafood School

Sydney Seafood School classes include:

  • Demonstration by a leading chef or seafood educator
  • Hands-on cooking session
  • Seafood meal with wine tasting
  • Parking
  • Sydney Seafood School apron & recipe kit to take home

Browse our programs by selecting a month from the menu on the right.

And if you’d like to make your Seafood School experience more social - take advantage of our Book-For-6-Pay-For-4 group discount – that’s a saving of 33%.

We're here to make your life easier - with recipes from Australia's leading chefs, great entertaining ideas, and super-simple delicious family recipes. 

We all love dishes that are quick and easy, but tasty. So new to this program are two easy 2-hour classes: Easy Italian (5 May) and Easy Japanese (9 June). At these hands-on evening classes you’ll learn the basics of these popular cuisines and master two quick and easy dishes that will have the family asking for seconds or friends singing your praises at your next dinner party. Our new Cocktails and Canapés class (27 May), co-hosted by Mark Ward from boutique Aussie vermouth producer, Regal Rogue, will show you how to make entertaining a breeze. And for anyone struggling to get kids (or even fussy adults) to eat more seafood, our new Kid-friendly Seafood Dishes (28 June) has the answer, with three quick and delicious dishes that don’t taste ‘fishy’ and appeal to kids and adults alike.

We’re honoured to have some of Australia’s leading chefs host classes at the Seafood School. Returning for our autumn season are: Christine Manfield, Giovanni Pilu (Pilu at Freshwater), Mark Jensen (Red Lantern), Alessandro Pavoni (Ormeggio at the Spit), Nelly Robinson (nel.), Phil Wood (Rockpool Group), Michael Rantissi (Kepos Street Kitchen), Lucio Galletto (Lucio’s Italian Restaurant), Nicholas Wong (Cho Cho San), Nathan Sasi (Mercado), Mark Best (Pei Modern) and Hideo Dekura.

Our popular ‘more-than-seafood’ offerings are back for another round with southern-style chicken with Morgan McGlone from Belles Hot Chicken (24 June); a meat basics workshop with Tim Cassimatis from Vic’s Meat Market (19 May); and Christine Manfield’s delicious Dessert Diva workshop (3 June). Unlike the rest of our program, these few classes are strictly seafood-free zones. At our sausage workshop, you’ll make classic French pork sausages and North African-inspired lamb sausages, then prepare them in a couple of delicious dishes for lunch. And, given the queues outside Belles Hot Chicken at Barangaroo each lunchtime, who better than Morgan to bring the delights of the deep-south and its addictive chicken to the Seafood School, with a menu that includes a killer chicken katsu sandwich, fried wingettes with Alabama white sauce, southern slaw, three-cheese mac’n’cheese and buttermilk biscuits? Adding any of Chris Manfield’s Dessert Diva recipes to your repertoire will guarantee the success of your next dinner party - choose from chocolate mocha pots with walnut nougatine; coconut almond and raspberry cake; honey ricotta fritters; or rhubarb Eton mess. Our meat basics class is Meat-Cooking-101 for anyone who’s always wondered how to sear the perfect steak or get super crisp pork crackling - you’ll master roast pork loin with apple sauce (and extra crackling); braised lamb rump with saffron rice; and perfect steak with Café de Paris butter.

More Information?

Contact us at sss@sydneyfishmarket.com.au to join our mailing list and be the first to hear about the latest guest chef classes as well as last minute discount offers. Also email us with any questions regarding Sydney Seafood School classes or gift certificates.

Planning a Corporate Event?

For information on private cooking classes for your company or social
group click here >, email sss@sydneyfishmarket.com.au or call +61 2 9004 1111.