Even if we do say so ourselves, we have an impressive line-up of guest chefs for you over the next few months.
Making their Seafood School debut this season are Mike McEnearney (Kitchen by Mike), Moon Park’s Ben Sears (Moon Park) and Gabriele Taddeucci from Balla. While other guest chefs to inspire your summer entertaining include Hamish Ingham (Bar H), Christine Manfield, Frank Camorra (MoVida), Damien Pignolet, Justin North (Hotel Centennial), Kumar Mahadevan (Aki’s Indian Restaurant), Phil Wood (Rockpool), Mark Jensen (Red Lantern) and Mark Best (Marque).
In a bit of twist for the Seafood School, and to celebrate the recent opening of Vic’s Meat at Sydney Fish Market, Anthony Puharich (of Ask the Butcher fame) will be teaching a Surf ‘n’ Turf class on 29 November, while Alessandro Pavoni (Ormeggio at the Spit) puts an Italian spin on classic meat and seafood combos with a ‘monte e mare’ theme at his class on 28 February. While the classic ‘reef and beef’ prawn-topped steak may seem a bit 1970s, many cuisines have traditionally combined seafood and meat. Think clams and pork in a Portuguese cataplana, prawn and pork dumplings for Chinese yum cha or even the British beef steak and oyster pie. So we thought it was time to mix it up a little.
There are also some new basics classes, including Fish ‘n’ Chips (with a classic beer-batter and homemade tartare sauce), Whole Fish Cooking (covering a variety of cooking styles for small and large whole fish), and a fun and relaxing Seafood Sunday Brunch (a great way to catch up with a group of friends without the hassle of entertaining at home!).
With so many classes to choose from, cooking class gift certificates are the perfect gift for the hard-to-shop-for-foodies in your life. And if you buy a copy of the Sydney Seafood School Cookbook (RRP $49.99) together with a gift certificate, you save $10.