It's official: seafood is a superfood. Start the new year off right by learning how to cook three spectacular dishes that are as good for you as they are delicious.

You've heard about Singapore Chilli Mud Crab haven't you? It's one of our most popular class, for so many reasons. Well, we've upped the ante in the crustacean stakes with a brand new mud crab experience.

At Sydney Seafood School we're proud to showcase some of Australia's most amazing Indigenous food talent - from chefs to producers to educators - in our First Nations Seafood series. For this class we're delighted to welcome Warndu founders Damien Coulthard and Rebecca Sullivan.

Dive into the cornerstones of Italian cooking: technique, simplicity, and high-quality ingredients. This class will teach you how to bring light, fresh flavours to your home cooking, without all the effort.

In a first for Sydney Seafood School, we welcome the lovely Nonie Dwyer to host an artisan workshop focused on all things gluten free cooking!

This class is a true journey: we'll take you from Greece's oceanfront grills, to Italy's trattoria's, to Spain's groovy tapas bars. You'll leave with the perfect menu for entertaining that's easier to recreate than you think!

Join us in one of our most popular and longstanding classes; we'll be whisking you away to the tropical paradise of Singapore, where a love for seafood runs deep. Spice things up and craft a dish that screams "Singapore": the legendary Chilli Mud Crab.

Already know how to pan-fry a fish fillet? Comfy tossing some prawns on the barbecue? Sounds like it's time to step up your seafood game. Dive into Seafood Specialist to learn how to fillet, clean, prep and cook a range of seafood species.

Get ready for the start of winter with one of France’s most luxurious seafood dishes. Bouillabaisse can be found on the menu of every 5-star restaurant. Learn how to make this comforting dish yourself to warm up as the weather cools down.