Our winter class schedule is now live, and we think you’re going to love it. There’s something for everyone, whether you’re looking for seafood focused cooking in
spo or to glean tips and tricks from some of the best chefs and cookbook authors around.
Meet the chefs...
SUNDAY KITCHEN'S KARIMA HAZIM CHATILA AND SIVINE TABBOUCH
We kick off our Winter guest chef program with a very special class with Karima Hazim Chatila and her mother Sivine Tabbouch, the founders of Sunday Kitchen and the authors of the exquisite book Sofra: Lebanese recipes to share.
Together Karima and Sivine share the joy, skills and timeworn traditions of Lebanese cooking. For this class they’ll be showcasing (and you’ll be cooking) a mouthwatering Lebanese seafood feast.
Book Now - June 15
FIRST NATIONS SEAFOOD FEAST W/ LUKE BOURKE AND NICI
We’re delighted to welcome back Good Food Guide Young Chef of the Year Luke Bourke and National Indigenous Culinary Institute (NICI) for a First Nations Seafood Feast.
Luke will be cooking with the original native food – seafood – and will show us how to create superb midwinter dishes using other ingredients such as native pepper berry, Davidson plum, lemon myrtle, saltbush and warrigal greens.
Book Now - July 26
SIMON SANDALL
The creative force behind Gladesville’s much-loved neighbourhood eatery Boronia Kitchen is bringing his special touches and chef’s hacks back to Sydney Seafood School. Add a dusting of magic to your winter dinner parties and your weeknight meals with Simon’s clever and delicious recipes.
Book Now - August 13
MICHAEL RANTISSI
One of our most popular presenters, Michael Rantissi is returning to Sydney Seafood School to launch his new book Salata, which showcases meal-in-themselves salads that draw on Greek, French, Italian, Spanish, north African and Middle Eastern culinary traditions. This class will be a first look at Salata and will appeal to pescatarians and vegetarians alike.
Book Now - September 3
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 a sneak peek at her new book, to be published in early 2026.
Danielle has rattled the pans at restaurants including The French Laundry and Chez Panisse in California and Fred’s in Paddington. You’ll come away with techniques that ensure your meals are always full of flavour and you’ll understand why beautiful cooking is the simplest way to bring happiness to any home.
Book Now - September 25
Global Favourites
SEAFOOD AND SPICE: INDIAN REGIONAL COOKING WITH BHAVNA SHIVALKAR
Bhavna Kalra Shivalkar is the oracle on all-things Indian home cooking. She has a deep knowledge of the spices and essential ingredients that are the cornerstone of regional cooking from Kerala to Rajasthan to Punjab. Bhavna will share stories and anecdotes about her homeland, and clever tips and tricks that demystify Indian cuisine.
Book Now - July 31
BOUILLABAISSE
Cooler weather calls for warming soups and stews and for us that means Bouillabaisse. The traditional Provençal fish stew originated in the 18th century, and was first eaten by Marseillaise fishermen, who would combine the leftovers of the daily catch into a delicious and nutritious soup. It has since evolved into one of the world’s most luxurious seafood dishes. Learn how to make it using the freshest and best seafood from Sydney Fish Market.
We’ve even got a special Bouillabaisse class lined up to celebrate Bastille Day.
Book Now - July 13
SEOUL FOOD: A TASTE OF KOREA
Embark on a culinary journey to the Land of the Morning Calm. We’ll introduce you to the vibrant and exciting flavours of Korean cuisine and the essential ingredients you’ll need to create delicious and authentic dishes such as spicy octopus (which KBBQ fans will love) and the famous Korean seafood pancake.
Book Now - July 18
Skill Up
FILLET-A-FISH
This class will teach you everything you need to know about filleting a fish: what tools you need, what kind of fish to buy, how different shaped fish need different treatments, and a host of essential filleting techniques.
Once we've shown you the ropes, we'll set you loose (with helpers, of course) to do it yourself!
Book Now - July 19
THE RAW AND THE CURED
This is your chance to learn all about choosing, preparing and eating sashimi-grade seafood. Prepare to handle new species, possibly things you’ve never heard of; we source the freshest and best catch daily from Sydney Fish Market. You'll be slicing and dicing like an expert in no time as you prepare a menu of all-raw seafood dishes.
Book Now - August 2
SEAFOOD SPECIALIST
One of our classic classes, and also one of our most popular, Seafood Specialist combines skilling up – you will learn to fillet a fish, clean a squid and prepare a Blue Swimmer crab – with delectable but simple recipes you are guaranteed to have on repeat. This class has something for everyone.
Book Now - June 14
But wait! There’s more...
And don’t forget our perennially popular classic classes. They are guest favourites for good reason:
Mediterranean Odyssey
Singapore Chilli Mud Crab
Spanish Paella
A Taste of South East Asia