Catching up with family and friends over a shared meal and glass of wine is always fun – but at home there’s all that preparation and cleaning up, while settling on a restaurant that suits everyone’s taste and budget can prove tricky too.
Make fuss-free social get-togethers easy with our
Book-for-6-Pay-for-5 Group Discount
So 6 people can have a great night out from just $450
(to claim a group discount you must book by phone during office hours and mention it at time of booking - discounts cannot be applied retrospectively)
With the launch of our latest program of classes, we've announced the expansion of our offerings to include “more than seafood”.
We’ve been teaching Sydney-siders and visitors how to prepare all types of seafood in all sorts of ways for over 25 years. During that time, home cooks have become a lot more adventurous and the face of Sydney Fish Market has changed. People don’t just come here to buy the freshest seafood, we now also have one of Australia’s finest butcher shops, Vic’s Quality Meat, as well as excellent fruit & vegetable and delicatessen offerings.
So we think it's time to look beyond seafood. Of course we still have all of our popular seafood classes, including paella, Singaporean chilli crab, seafood BBQ and Hideo Dekura’s sushi and sashimi workshops … but it’s time we tapped further into the produce, and talent, that’s all around us.
The School attracts many of Australia’s leading chefs to host classes, and it’s this talent that we want to tap. Christine Manfield has been a regular presenter for many years – and one of the things she’s best known for are her desserts, yet we’ve never run a dessert class with her. That’s about to change, with her first ‘Dessert Diva’ workshop scheduled for 3 September.
Other non-seafood classes on this program are Vegetarian with Brent Savage (17 October), who earlier this year converted his Potts Point bistro, Yellow, into arguably Sydney’s finest vegetarian restaurant; and a Meat Basics workshop in conjunction with Vic’s Quality Meats (7 August).
We pride ourselves on our hands-on cooking facilities so of course our class formats won’t change regardless of the ingredients used. All our classes start with a cooking demonstration in our tiered theatrette before guests break into small groups to recreate the dishes in our hands-on kitchen. Then everyone sits down to enjoy their creations with a glass of wine. People enjoy the chance to put their new-found skills into practice and to get additional tips from the chef and our experienced assistants while they’re actually cooking. They also enjoy the social aspect of relaxing with their cooking companions over a meal and a drink at the end of the class – we have no intention of changing any of that.
Of course there’s still a great line up of leading chefs teaching their ways with fish and shellfish, including Paul Carmichael (momofuku seiobo), Paul Donnelly (Ms.G’s), Justin North (Hotel Centennial), Alessandro Pavoni (Ormeggio), Giovanni Pilu (Pilu at Freshwater), Michael Rantissi (Kepos St Kitchen), Nelly Robinson (nel.) and Nic Wong (Cho Cho San). Though they too are looking forward to a chance to expand their class themes in the future. After years teaching with us, some of our regular chefs are finding it a little tough coming up with new seafood dishes and they’re all really excited about the opportunity to pass on some of their other expertise in future programs. You can rest assured however that - except where we’ve clearly specified otherwise – all our classes are still seafood focused. Feel free to call us on 02 9004 1111 during office hours if you have any concerns or questions.