If you’ve driven past Sydney Fish Market recently you’ll have seen our future home taking shape, beautifully. We’re excited by what’s to come. But there’s still plenty going on right now in our current site, with our spring class schedule now live. We are particularly excited about our guest chef line-up as well as our regular classes – they are popular for a reason! - to help you elevate your cooking game.
Explore the full schedule here.
CHEFS FOR ALL SEASONS
Michael Rantissi
This class will be a first look at Michael Rantissi’s new book Salata - which showcases meal-in-themselves salads that draw on Greek, French, Italian, Spanish, north African and Middle Eastern culinary traditions - and will appeal to pescatarians and vegetarians alike. He’s one of our most popular presenters for a reason; don’t miss out.
Book here.
Rosheen Kaul
Culinary force of nature, award-winning food writer and creative, and former head chef of Melbourne’s much-loved Etta, Rosheen describes herself as “Chinese-ish”, acknowledging her heritage, which includes Chinese, Filipino, Kashmiri, Malay, Peranakan and Indonesian influences.
Rosheen will be showcasing a selection of her “crazy-delicious condiments” (and recipes that bring them to life) from her new tome Secret Sauce. Trust us – these recipes will transform your cooking.
Book here.
Danielle Alvarez
Acclaimed chef Danielle Alvarez, Culinary Director at Sydney Opera House, will be bringing something old and something new to this hotly anticipated class, with recipes from her current book, Recipes for a Lifetime of Beautiful Cooking, and if we’re lucky a sneak peek at her next book, to be published in 2026.
Book here.
SKILLS AND THRILLS
Fillet-a-fish
We may be biased but as far as we’re concerned, this class equips you with essential life skills! You’ll come away with all the knowledge you need on filleting a fish: the tools of the trade, what kind of fish to buy, how different shaped fish need different treatments, and a host of essential filleting techniques.
Book here.
The Raw and the Cured
This class is your invitation to learn all about choosing, preparing and eating sashimi-grade seafood. You'll be slicing and dicing like an expert in no time as you prepare a menu of all-raw seafood dishes.
Book here.
BBQs Galore
If spring is in the air that means summer is just around the corner. So now’s the time to level up your barbecue game. In our BBQ Master class you’ll fire up your tong master skills, cooking octopus, prawns and whole fish like a pro. Or, in our Sunday BBQ class, turn a lazy weekend into a grill-fest starring jumbo prawns with a spicy gochujang butter and whole Murray Cod with a crowd-pleasing salsa verde.
Book here - BBQ Master.
Book here - Sunday BBQ.
ASIAN ODYSSEY
Messy Mud Crab
One of the reasons people love our Singapore Chilli Mud Crab class is because it’s messy – and they don’t have to clean up afterwards! Seriously though, the spicy, slightly sweet sauce and the tender meat of the Mud Crab is a match made in heaven. This class is a winner for very good reason.
Book here.
Vietnam to Thailand
A spicy South-East Asian feast awaits in this class where you’ll make (and eat) moreish chilli salt squid with Nuoc Cham, and deep-fry a whole fish, Thai style, paired with a fragrant green mango salad.
Book here.
Gochujang express
A world of new tastes and flavours awaits in our Seoul Food: Taste of Korea class, from pickled vegetables for traditional banchan to a gochujang seafood dressing you will have on repeat.
Book here.
BUT WAIT THERE'S MORE...
Don’t forget our perennially popular classic classes which take you on a culinary journey around the world. They are guest favourites for good reason:
Mediterranean Odyssey
Spanish Paella
Seafood BBQ
Italian Seafood Feast
Seafood Specialist