Sydney Fish Market's first ever For the Love of Seafood Festival to be held on Saturday, 31 October.




Just some of the delicious fare that attendees can expect at For the Love of Seafood.

SFM's For The Love of Seafood Festival Only Days Away



The countdown has begun and Sydney Fish Market (SFM) is buzzing as it gears up for the first ever For the Love of Seafood Festival on Saturday, 31 October from 11am until 3pm.


The festival promises to be an extravaganza not to be missed, so be sure to come along and join SFM in celebrating the great variety, versatility and quality of Australian seafood.


The festival aims to entice foodies, families and seafood lovers with a rainbow of food stalls hosted by some of our onsite retailers, a three-piece jazz band, free face painting for the kids, giveaways throughout the day and an impressive line-up of entertainment hosted by the energetic multi-award winning communicator, author, teacher and presenter on all things gastronomic - Lyndey Milan.


If you have ever wondered what to look for in an Oyster, how to cook the perfect seafood dish, or what commercial fishers actually do while you are sleeping, then this is the perfect event for you.


The entertainment line-up also includes the Chef Challenge, an energised cooking competition between Sydney chef extraordinaire Greg Anderson from Sugaroom in Pyrmont and his leading apprentice Kristle Page.


The Oyster Appreciation session is a must for those wishing to learn how to select, prepare and match delicious oysters with tantalising accompaniments, with four lucky participants selected from the audience to participate in a tasting panel.


The Get Fresh with Fish seafood cooking demonstration will show the audience how to prepare a simple and delicious recipe using a lesser known Australian fish.


Fish Tales interviews with food experts and fishermen will cover a range of topical issues, such as sustainability, food culture and life as a fisherman.


When: 11am - 3pm on Saturday, 31 October 2009
Where: Sydney Fish Market, Bank Street, Pyrmont
General Admission: Free Event
Getting to SFM:

Metro Light Rail is the best way of getting to SFM for the festival - hop off at the Sydney Fish Market stop. If driving, normal car park rates will apply.


Sydney Fish Market (SFM) is a short 5 minute stroll from Darling Harbour and a 20 minute walk from Town Hall station.


The 501 bus service departs from the corner of George and Bathurst Streets in the city every half hour and drops customers at the corner of Harris and Pyrmont Bridge Road (3 minutes from SFM). The 443 bus service departs from outside Queen Victoria Building every half hour and drops customers at the corner of Harris and Pyrmont Bridge Road.


Sydney Fish Market is easily accessible by boat. Simply go into Blackwattle Bay. Casual berthing is available on the pontoon wharf for a maximum of two hours.



Held as part of the Sydney International Food Festival, this Sydney Fish Market event is proudly sponsored by Industry & Investment NSW, Huon Aquaculture Group, Fishermen's Wharf Seafood Restaurant, Cleanseas, Christie's Seafoods, Net & Tackle Sales and Fisheries Research & Development Corporation.


For more information and a full program of events visit

An enthusiastic community group display their artwork themed around fish habitat and the environment.


OceanWatch Australia Making Waves


As part of its ongoing Tide to Table program, OceanWatch Australia (OWA) has recently launched a new project focused on Sydney's famous Botany Bay region.


Tide to Table, established in 2004, attempts to find real 'on-ground' solutions to improve water quality, rehabilitate fish habitat and help build resilience in the marine environment.


This new Botany Bay initiative will focus on monitoring sites in and around the bay to complement the existing 'River Health Project' established by the Georges River Combined Councils Committee. The aim of this project is to collate data with the intention of producing a report card on river health in the area, as well as encourage individuals, groups and government bodies to take ownership of these important resources.


OWA and the Federal Government consider Botany Bay to be an aquatic hot spot with areas of national significance relating to biodiversity and culture. The region's mangrove, saltmarsh and seagrass areas are also vitally important marine ecosystems, containing over 90% of Sydney's estuarine environments.


Tide to Table is also making a splash at Sydney Fish Market (SFM) in November with an art exhibition. Fishy Tales will showcase artwork themed around 'fish habitat and the environment'. There will be a large selection of artworks on display including rich fabric tapestries, indigenous community works, paintings, sculptures and selected pieces from the 2009 WetlandCare Australia National Art Competition.


This free exhibition will take place at SFM between 11am - 3pm on Friday, 20 November and Saturday, 21 November 2009.


Tide to Table is supported by the Australian Government's 'Caring for our Country' funding grant.




Another application to the NSW Recreational Fishing Trust for work on the Hastings River around Big Bay has been submitted.


Unfortunately an application to launch a new, nationally focused waterway rehabilitation project called 'King Tide' submitted to Federal Government was unsuccessful under the last round of Caring for our Country. OWA will resubmit this application in early 2010.


For further information about OWA and its projects please contact Simon Rowe, Aquatic Habitat Rehabilitation Program Manager on (02) 9660 2262.


For more information on OceanWatch Australia visit

Sydney Seafood School's newly refurbished auditorium.


Fish art and fantastic new appliances and benchtops are featured in the School's hands-on kitchen.

One of the first classes held at the newly refurbished Sydney Seafood School.


Sydney Seafood School Unwraps Its 20th Anniversary Present


Following a 3 month refurbishment, the input of some industry-leading experts, and plenty of blood, sweat and tears by hard-working staff, the Sydney Seafood School (SSS) celebrates its 20th anniversary in November 2009 with a relaunch of its newly upgraded facility and an astounding line-up of classes.


Designed by renowned restaurant architect Michael McCann, the School has received an impressive makeover complete with cutting-edge fit out.


The School's hands-on kitchen now features custom-made, stainless steel cooking islands containing state-of-the-art Fisher & Paykel Izona appliances. The 'CookSurface' is a frameless rectangular black glass cook top with three gas burners that rise and retract as needed. The 'CoolDrawer' is the world's first multi-temperature fridge drawer and includes a choice of five specifically-designed temperatures for storing various foods chilled or frozen. The 'VentSurface' features the first intuitive sensor extraction system that automatically activates to extract smoke and steam as soon as cooking commences.


Beefeater Barbecues have also come to the 20th Anniversary party, providing five built-in 5-burner gas barbecues for the School's most popular class, Seafood Barbecue. German company Hettich have supplied their full extension InnoTech drawers, complete with sensys hinges and heavy duty runners, all with soft close dampening, to ensure cabinets open and close smoothly and silently.


Meanwhile, in the demonstration kitchen, the overhead mirror above the bench has been replaced by cameras and four 46" Sharp High Definition LCD television screens, providing an uninterrupted view of all the action on the cooking bench.


Accompanying the School's exciting new technology are some breathtaking artistic features. From the stunning sandstone feature wall at the entrance, through the Icelandic fish leather lining the auditorium, to the wild 'blackboard graffiti' of artist Joy Godley on the hands-on kitchen walls. Rich oak wood panelling, a Madagascan limestone bench-top full of gorgeous fossils, sleek stainless steel and lots of glass complete the stunning transformation of what was already one of Australia's premier cooking schools.


"We're very excited about offering our guests a beautiful new School equipped with the latest equipment," said Roberta Muir, Sydney Seafood School Manager.


"We're feeling pretty spoiled and can't wait to share our new school with the public. Grab a program, book a class and be among the first to see the beautiful new Sydney Seafood School."


It's great to celebrate a special birthday with good friends, and Sydney Seafood School seems to have plenty of friends who want to share in the celebrations. The 20th anniversary program which runs from November to February reads like a role call of Australian culinary royalty. Industry heavyweights such as David Thompson, Cheong Liew, Tetsuya Wakuda, Neil Perry, Janni Kyritsis, Justin North, Lauren Murdoch, Matthew Moran, Guillaume Brahimi, Peter Gilmore, Christine Manfield, Peter Kuruvita, Peter Doyle, Mark Best and Mark Jensen will all make their way down to the School over the next 4 months to conduct classes in celebration of the School's 20 years of service.


Sydney Seafood School held its first class on 31 October, 1989 (Microwaving with Seafood, 4 x 2 hour classes over 4 weeks for $60). It was a purpose built teaching facility with a mission to show Sydneysiders how easy it is to prepare a wide variety of seafood species at home, thus generating demand for lesser known species of seafood. Over 12,000 people now attend the School each year to enjoy classes such as Seafood Barbecue, Thai, Salt & Pepper Prawns, Tapas, Paella, Chilli Crab and Quick’n’ Delicious.


For further information on upcoming Sydney Seafood School classes or to make a booking visit or call (02) 9004 1111.


Gift certificates are also available for any dollar-value, valid for 12 months, and can be ordered and printed immediately from or ordered over the phone and sent in the post.



The Market Pride® team at Fine Food Sydney.


Market Pride® - Serving It Up


The Market Pride® team have been busy hitting the promotion trail over the month of September, showcasing Sydney Fish Market's range of premium, value-added seafood products to members of the seafood and food service industries as well as the general public.


Market Pride® has been featured and tasted at various events in September, including Fine Food Sydney, the Better Choice Seafood Expo and the 2009 Club Food & Beverage Summit. At each of these events, attendees have been given the opportunity to sample the Market Pride® range, including Mediterranean Seafood Hot Pot, Fish Stock, Seafood Laksa, Seafood Chowder - New England Style, Silver Warehou & Atlantic Salmon Fish Cakes, Atlantic Salmon & Silver Warehou Sausages and Szechuan Pepper & Salt Squid.


Fine Food Sydney, Australia's largest food service, retail and hospitality trade show, was held between 7 - 10 September at the Exhibition and Convention Centre, Darling Harbour. Over 1,000 exhibitors were on site to showcase their products, filling all six halls of the complex, with Market Pride® front and centre to greet the 25,000 industry visitors who attended the event.


Market Pride's presence at the trade show signalled the brand's launch into the Food Service category. Providing the perfect forum to showcase the range to an important market, Market Pride® was given a further promotional boost when it was announced as a finalist in the 'Best New Food Product for Food Service' category for its Silver Warehou & Atlantic Salmon Fish Cakes in the Fine Food Awards.


Also taking place during the month of September was the 2009 Club Food & Beverage Summit. Attended by more than 120 delegates from major clubs and pubs around Australia, the event brought together a unique panel of experts who hosted educational and professional development sessions covering a wide range of topics relevant to food and beverage management. Market Pride® secured the opportunity to prepare a nine course seafood meal for delegates, with Business Manager Michelle Christoe delivering a presentation on the innovative development of SFM's new range and how it can be implemented into the menus of pubs and clubs.


On the back of the success at Fine Food Sydney and the 2009 Club Food & Beverage Summit, Market Pride® headed to Wollongong on Tuesday, 29 September for the Better Choice Fisheries Seafood Expo. As one of 22 exhibitors, Market Pride® showcased its product range amongst other industry leading organisations from around Australia and overseas. A mix of representatives from the retail and food service industries were on hand to sample Market Pride’s Seafood Laksa, Silver Warehou & Atlantic Salmon Fish Cakes and Atlantic Salmon & Silver Warehou Sausages, with overwhelmingly positive feedback received.


Earlier in the month, Michelle Christoe and Mark Boulter, SFM's Quality, Safety & Environment Manager were given the opportunity to speak to delegates from across Australia at a Seafood Services Australia network meeting held at Sydney Fish Market. The topic of discussion was the processes involved in the product and market development of value-added seafood products. Serving Market Pride® Seafood Chowder - New England Style as an entrée followed by Silver Warehou & Atlantic Fish Cakes as a main, the products were extremely well received by members of industry.


"These events have proven to be a great opportunity to meet key buyers, industry stakeholders and executive chefs to showcase Market Pride®," said Michelle Christoe, Market Pride® Business Manager.


"They've allowed us to further build awareness of the Market Pride® range and provided an opportunity for the team to talk one-on-one with industry as well as build relationships with potential buyers."


Market Pride® is available in select retail outlets throughout New South Wales, Queensland and Victoria. The range has also recently become available in selected Harris Farm, IGA & Thomas Dux Supermarkets. For a full list of retail outlets where Market Pride® can be found, visit




The Empower II project focuses on improving value to each sector of the seafood industry.




New 3 Year Project to Empower Industry

Fisheries Research and Development Corporation (FRDC) are once again supporting industry with funding for a new three year project with the aim of gathering Research, Development & Extension (RD&E) ideas from seafood and fishing industry stakeholders on a regional and national scale.


A trial project undertaken in 2007/08 and funded by FRDC, titled "Empowering stakeholders to initiate and advance R&D projects in the seafood industry" highlighted the need for investment in new RD&E initiatives driven by industry stakeholders which best meet their specific needs. The project sought to determine grass-roots R&D needs (at the industry, company or association level) and match them with relevant service providers and potential funding sources.


The project proved an overwhelming success in generating industry-focused RD&E, leading to 35 projects being developed. Sixteen of these projects, worth over $1.3 million, were successfully funded.  


The new project, Empowering Industry II, aims to act as a mechanism to deliver a similar service to the broader seafood and fishing industry on an ongoing basis. The focus is on improving ‘value’ to the seafood industry by taking into account each sector’s needs, including characteristics such as efficiency, profitability and performance as well as social aspects such as enjoyment, wellbeing, amenity and cultural needs.


The first stage of the project involves gathering individuals’ ideas through a series of regional meetings held around Australia. Industry members are invited to share their thoughts and ideas on how to improve their operations, and those of industry as a whole. These ideas will lead to the development of national and regional industry-focused RD&E needs. In partnership with industry, projects can then be developed which link these needs to suitable RD&E service providers, utilising a range of potential funding sources. 


The project, led by Co-Investigators Ian Knuckey of Fishwell Consulting and Chris Calogeras of C-AID Consultants,will be executed in 5 stages as follows:

1. Engaging with industry
2. Identification of national and regional industry RD&E priorities
3. Identifying and grouping industry RD&E priorities
4. Transparent process to link potential projects to service providers
5. Model for developing and managing industry focused RD&E


A broad network of people will be used to access grass roots RD&E ideas and assist in project development. This network will be derived from a range of Industry groups, including graduates from the National Seafood Industry Leadership Program (NSILP) and the Australian Rural Leadership Program (ARLP), SeaNet Officers, FishCare Volunteers, and members of the Women’s Industry Network Seafood Community (WINSC).


"This project provides a fantastic opportunity for Industry members, from all along the supply chain, to develop projects that address their needs and help shape future RD&E in the fishing and seafood industry," said Chris Calogeras, Industry Consultant and Empowering Industry II Project Co-Investigator.


Having already been held in Darwin, Perth and Tasmania, further workshops as part of the Empower II project are proposed for Victoria (5 - 6 November), Queensland (23 - 25 November), New South Wales (25 - 27 November) and South Australia (7 - 10 December).


For further information on this project, visit or contact Ian Knuckey at Fishwelll Consultants on (03) 5258 4399 or






Sydney Fish Market Pty Ltd, Locked Bag 247, Bank Street PYRMONT NSW 2009

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