Sydney Seafood School has a feast of hot classes scheduled to warm up the colder months ahead, starting with bistro classics from Damien Pignolet (Bistro Moncur) and Jason Roberts (The Bellevue Hotel) on 10 July. The French theme continues, just in time for Bastille Day, with Justin North (Bécasse) and his head chef from Etch, James Metcalfe, on 12 July; Guillaume Brahimi (Guillaume at Bennelong) on 24 July; and Matthew Kemp (Restaurant Balzac) on 26 July.

If Asian, Mod Oz or Italian’s more your taste, there are also classes with Mark Jensen (Red Lantern), Gourmet Farmer Matthew Evans, Christine Manfield (Universal), Dan Hong (Lotus), Lucio Galletto (Lucio’s), Giovanni Pilu (Pilu at Freshwater), Mark Best (Marque), and Dietmar Sawyere (Berowra Waters Inn & Ad Lib Bistro). Kathy Snowball also presents another of her seasonal dinner party menus (with dessert, something quite rare at the Seafood School), and Lyndey Milan’s next food and wine workshop shows that food cooked with spice needn’t be ‘spicy’ and can match brilliantly with a range of food-friendly wines.

For those looking for something a bit more basic, there are plenty of Tapas, Salt & Pepper, Chilli Crab, Bouillabaisse, Paella, Thai, Moroccan and Tempura classes scheduled on weeknights throughout the program, as well as the popular weekend Seafood BBQ, Thai and Sushi & Sashimi workshops.

With Father’s Day coming up, Seafood School gift certificates will be in hot demand. The School’s manager, Roberta Muir, says that people often buy a certificate but also attend the class with their Dad, giving him a gift that money can’t buy: a shared experience. Gift certificates can also be purchased online and printed from a home printer – perfect for last minute shopping!

Sydney Seafood School has a feast of hot classes scheduled to warm up the colder months ahead, starting with bistro classics from Damien Pignolet (Bistro Moncur) and Jason Roberts (The Bellevue Hotel) on 10 July. The French theme continues, just in time for Bastille Day, with Justin North (Bécasse) and his head chef from Etch, James Metcalfe, on 12 July; Guillaume Brahimi (Guillaume at Bennelong) on 24 July; and Matthew Kemp (Restaurant Balzac) on 26 July.

If Asian, Mod Oz or Italian’s more your taste, there are also classes with Mark Jensen (Red Lantern), Gourmet Farmer Matthew Evans, Christine Manfield (Universal), Dan Hong (Lotus), Lucio Galletto (Lucio’s), Giovanni Pilu (Pilu at Freshwater), Mark Best (Marque), and Dietmar Sawyere (Berowra Waters Inn & Ad Lib Bistro). Kathy Snowball also presents another of her seasonal dinner party menus (with dessert, something quite rare at the Seafood School), and Lyndey Milan’s next food and wine workshop shows that food cooked with spice needn’t be ‘spicy’ and can match brilliantly with a range of food-friendly wines.

For those looking for something a bit more basic, there are plenty of Tapas, Salt & Pepper, Chilli Crab, Bouillabaisse, Paella, Thai, Moroccan and Tempura classes scheduled on weeknights throughout the program, as well as the popular weekend Seafood BBQ, Thai and Sushi & Sashimi workshops.

With Father’s Day coming up, Seafood School gift certificates will be in hot demand. The School’s manager, Roberta Muir, says that people often buy a certificate but also attend the class with their Dad, giving him a gift that money can’t buy: a shared experience. Gift certificates can also be purchased online and printed from a home printer – perfect for last minute shopping!