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.

With the launch of our summer program, we’re thrilled to announce that Kondo Takahiko, sous chef of Osteria Francescana, #1 on this year’s World’s 50 Best Restaurants list, will be teaming up with his good friend Alessandro Pavoni to conduct a seafood masterclass for us on 14 January. Be quick to score a seat for this one-off opportunity.

We’re also excited to be expanding our ‘more-than-seafood’ offerings with some very special presenters. Chef Romeo Baudouin from Victor Churchill Butchery leads a sausage making workshop in November, while Morgan McGlone from Belles Hot Chicken (who spent several years at the iconic Husk restaurants in South Carolina and Tennessee) brings the delights of America’s Deep South and its addictive chicken to the Seafood School in December. In February, one of our favourite regular presenters, Giovanni Pilu, finally gets the chance to teach us all about the porcetto (roast suckling pig) that has developed something of a cult following at his Freshwater restaurant. Plus, following their enthusiastic premiere on the School’s last program, Christine Manfield’s Dessert Diva class and Victor Churchill’s Meat Basics, return. Please note: these few classes are strictly seafood-free zones.

Also new to this program is a series of kids and teens classes in January. Places at these hands-on cooking classes are limited, so book soon.

Of course, seafood is still our focus – and we have a whole host of great things happening with our piscatorial offerings over the coming months, including a decidedly messy-but-delicious ‘non-Valentine’s Day’ class of Singaporean chilli crab and black pepper crab on 14 February. 

You know we’ve always coaxed the who’s who of Sydney chefs into presenting classes for you, and this program is no exception, with Pablo Tordesillas from The Resident and Brendan Fong, head chef of Mr Wong, making their Seafood School debuts, along with Darren Robertson from Three Blue Ducks back after way too long. Plus all our usual favourites including Phil Wood (Eleven Bridge), Hamish Ingham (Banksii & Bar H), Mark Best (Pei Modern), Andy Evans (Spice Temple), Gabriele Taddeucci (Balla), Mark Jensen (Red Lantern) and Paul Carmichael (Momofuku Seiobo).

We’re in party mode now the weather’s getting warmer, so from November our Friday and Saturday night classes will all kick off with complimentary canapés and a glass of wine to put you in the mood. And our Book-For-6-Pay-For-5 group special is the perfect way to get together with friends and family to enjoy a pre-Christmas evening out of a cooking class followed by a delicious seafood meal. Speaking of Christmas, our classic Sydney Seafood School Cookbook, now in its seventh print, is THE Australian seafood cookbook with over 80 recipes from 49 of the country’s leading chefs, plus all you need to know about buying, storing and preparing seafood (including step-by-step colour photos). At just $39.99, it’s the perfect gift for all the hard-to-buy-for foodies on your Christmas list and ideal for secret Santas. Add a copy to a gift certificate purchase and pay only $29.99. And remember we also love arranging private classes for your Christmas parties – or any other occasions.

Feel free to call us on 02 9004 1111 during office hours if you have any questions.

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.