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Book your very own hands-on cooking experience in our state-of-the-art kitchens. New summer program recently announced!
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Give the gift of a hands-on cooking experience to your loved ones. Perfect for friends, family, or a date night!
Established in 1989 and hosting around 12,000 guests each year, Sydney Seafood School has a mission to inspire everyone to eat well together through fun, engaging cooking experiences.
Whether you’re a kitchen novice or a dinner-party-dynamo, you’ll have fun while learning new recipes and handy cooking tips and techniques, then enjoy a delicious seafood meal.
This is an easy dish to barbecue for a crowd. The Swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used including eggplant, capsicum and onion.
It doesn’t get much simpler than this, strips of smoked Salmon and a creamy, herby spread atop crisp croutons. You could use other herbs such as chervil or French tarragon, replace the crème fraiche with cottage cheese or ricotta and use hot-smoked Salmon or trout if you prefer. The components can be prepared well ahead of time, but don’t combine them any more than half an hour before you’re ready to serve or the spread will soften the croutons.
This spicy dish is great as a quick snack, entrée or finger food cooked on an indoor char-grill or in a frying pan, or as part of a larger barbecue spread cooked on an outdoor barbie.
Ajoy Joshi trained in Madras (now Chennai), India and started his career at the prestigious Taj Group of Hotels...
Aldo Ortado grew up near Naples, in southern Italy, where sharing food was the essence of daily life. Each day...
Much of the Italian food with which Sydney-siders are familiar either hails from southern Italy or consists of...
Andy Evans started working as a kitchen hand after school at “a terrible Mexican restaurant - awful food...
Christine Manfield is one of Australia’s most celebrated chefs, a perfectionist inspired by complex...
Dan Hong grew up helping his family run the Thanh Binh Vietnamese restaurants across Sydney and fine-tuned...
François was raised in a Bretagne fishing village near Nantes on the west coast of France.
He started...
Giovanni Pilu was born in Sardinia and arrived in Australia in 1992 full of enthusiasm and passion for the unique...
Hideo Dekura, a Master Sushi Chef, has taught his popular Sushi & Sashimi workshops at Sydney Seafood School...
Herbie has long been the nickname of Ian Hemphill, who spent his childhood surrounded by herbs and spices, when...
Although surrounded by food from an early age in her Maltese mother’s kitchen, Jacqui’s food career...
Jesse McTavish grew up with a love of surfing and fishing and a deep respect for the ocean instilled in him from...
Joel Bickford held the Head Chef position at Aria, Sydney, and was named Daily Telegraph’s Chef of the Year...
Lucio Galletto grew up in a family of restaurateurs, his parents opening a small beachside kiosk in the...
Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes for people who...
Mark Best started his working life as an electrician in the gold mines of Western Australia before starting his...
Mark Jensen came to cooking as a career later than most, at the age of 27. Tired of hairdressing, he decided to...
Mark LaBrooy started his career in cooking in 1999, straight after high school, when he landed an apprenticeship...
Michael Fox undertook his apprenticeship at Mount Lofty House in the Adelaide Hills, working his way through the...
Michael Rantissi was born in Tel Aviv, Israel, where his earliest culinary education was in his mother’s...
Mike Bennie is a former lawyer who found the lure of the wine world more compelling than the legal one. Today,...
Mike Eggert grew up with a mother who was a florist and natural scientist; she taught him “everything about...
Mike McEnearney grew up in Sydney’s north-west in the 1970s, when Vegemite sandwiches and weekend roasts...
Morgan McGlone is a third-generation chef who is, first and foremost, a food nerd.
His favourite...
Nelly Robinson began his food career with an apprenticeship at the Michelin-starred English restaurant Northcote...
Palisa Anderson is a part of a much larger whole that is her family business. Their first Chat Thai restaurant...
Finnish-born Pasi Petanen arrived in Australia in 1999.
He built his name working alongside Mark Best,...
Paul Carmichael is from Barbados, where his first professional kitchen experience was at Sandy Lane...
Ralph So was born in Malaysia, where a passion for food is in everyone’s DNA. He says: “Food is a...
Robert Cockerill is Head Chef of Bennelong restaurant in the Sydney Opera House.
Born in Sydney in...
Rob Kabboord, chef de cuisine at Quay, hails from Amsterdam in The Netherlands.
Rob spent several...
Sam Kane is head chef of Bert’s, the Merivale brasserie at The Newport Arms, inspired by early 20th century...
Yorkshire born Sean Connolly is a creative, a businessman, and an affable geezer. A true visionary and...