Book a Hands-on Cooking Class

Be inspired to eat well together through fun, engaging cooking experiences. Our 3-in-1 format includes a live cooking demo, hands-on cooking, then dining with a glass of wine. As we like to say WATCH IT - COOK IT - EAT IT!

Gift Certificates

A Seafood School gift certificate is ideal for hard-to-shop-for family and friends. Perfect for birthdays, weddings, anniversaries, Christmas, Mothers Day, Fathers Day, Valentine’s Day or ‘just because’.

Corporate & Team Building Experiences

Private experiences are great for team-building, client entertaining or celebrating special occasions with family and friends. Fun for everyone from kitchen novices to dinner-party-dynamos.

Australia’s Leading Cooking School

Established in 1989 and now 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.

All events are more than a cooking class - they’re a hands-on cooking experience. The 3-in-1 format ensures you’ll enjoy learning new cooking skills starting with a live cooking demonstration before whipping up some delicious meals to enjoy at the end of the day over a glass of wine. As we like to say WATCH IT - COOK IT - EAT IT!

Make new friends while cooking in groups of 4-6 people or bring your own gang of foodie faves using our group discount. Whether you’re a kitchen novice or a dinner-party-dynamo, you’ll have fun with like-minded people while learning new recipes and handy cooking tips and techniques.


Upcoming Hands-on Experiences

Saturday 29 February 11.00am - 3.00pm
Cost $175.00

Seafood BBQ

Seafood takes your weekend barbie from casual to gourmet… delight your family and friends with a stunning seafood barbecue. By the end of this hands-on lunch experience you’ll be able to barbecue fish, shellfish and squid to perfection.
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Saturday 29 February 7.00pm - 10.00pm
Cost $140.00

Fast & Fabulous

As a Saturday night treat, kick off with seafood canapés and a glass of wine before you learn the keys to fast, fabulous gourmet meals and master three simple but impressive seafood dishes - fast enough to whip up for the family midweek and...
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Sunday 1 March 11:00am - 2:00pm
Cost $140.00

Mediterranean Seafood Barbecue

Learn some simple seafood barbecue dishes full of the sunny flavours of the Mediterranean and sure to impress family and friends. By the end of this hands-on lunch class you’ll be able to barbecue seafood perfectly.
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Monday 2 March 6.30pm - 9.30pm
Cost $140.00

Ralph So - Chin Chin

Chin Chin head chef, Ralph So, spent most of his career with the Rockpool Group in Melbourne, at Rosetta then Spice Temple, before coming to Sydney in 2018 to help launch mod-Thai restaurant Chin Chin. Master two delicious seafood dishes from one...
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Saturday 7 March 11:00am - 3:00pm
Cost $175.00

Seafood BBQ

Seafood takes your weekend barbie from casual to gourmet…delight your family and friends with a stunning seafood barbecue. By the end of this hands-on lunch class you’ll be able to barbecue fish, shellfish and squid to perfection.
Book now>
Saturday 7 March 7pm - 10pm
Cost $140.00

Singapore Chilli Crab & Black Pepper Crab

As a Saturday night treat, kick off with seafood canapés and a glass of wine before you master Singapore’s two iconic crab dishes: chilli crab and the much-loved black pepper crab, which many Singaporeans prefer. Which is better? Decide for...
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Sunday 8 March 11.00am - 2.00pm
Cost $149.00

Seafood Basics with the Sydney Seafood School Cookbook

Gain more confidence in handling fish and shellfish plus take home the gorgeous Sydney Seafood School Cookbook with over 80 seafood recipes from Australia’s leading chefs. At this hands-on lunch class, you’ll learn how to choose, prepare and cook...
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Friday 13 March 6.30pm - 9.30pm
Cost $140.00

Spanish

As a Friday night treat, kick off with seafood canapés and a glass of wine before you whip up an array of tapas (scrumptious little seafood nibbles that make great entrées or combine to form a delicious meal), plus perfect the art of making...
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Saturday 14 March 11am - 2pm
Cost $140.00

Singapore Chilli Crab & Black Pepper Crab

In Singapore the world-renowned chilli crab is rivalled by the much-loved black pepper crab. In fact many Singaporeans prefer it. Which is better? Learn to cook both iconic dishes at this hands-on lunch class and decide for yourself.
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Saturday 14 March 7pm - 10pm
Cost $140.00

Sushi & Sashimi Basics

As a Saturday night treat, kick off with seafood canapés and a glass of wine before you master the basics of sushi and sashimi, preparing nigiri sushi, aburi sushi, inside-out sushi rolls and hand-rolled sushi cones. You’ll also learn how to...
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Guest Presenters

Ajoy Joshi

Nilgiri's

Ajoy Joshi trained in Madras (now Chennai), India and started his career at the prestigious Taj Group of Hotels...

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Aldo Ortado

MasterChef 2018

Aldo Ortado grew up near Naples, in southern Italy, where sharing food was the essence of daily life. Each day...

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Alessandro Pavoni

Ormeggio

Much of the Italian food with which Sydney-siders are familiar either hails from southern Italy or consists of...

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Andy Evans

Spice Temple

Andy Evans started working as a kitchen hand after school at “a terrible Mexican restaurant - awful food...

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Christine Manfield

Christine Manfield is one of Australia’s most celebrated chefs, a perfectionist inspired by complex...

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Dan Hong

Lotus

Dan Hong grew up helping his family run the Thanh Binh Vietnamese restaurants across Sydney and fine-tuned...

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François Poulard

Chiswick Woollahra

François was raised in a Bretagne fishing village near Nantes on the west coast of France.

He started...

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Giovanni Pilu

Pilu at Freshwater

Giovanni Pilu was born in Sardinia and arrived in Australia in 1992 full of enthusiasm and passion for the unique...

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Hideo Dekura

Hideo Dekura, a Master Sushi Chef, has taught his popular Sushi & Sashimi workshops at Sydney Seafood School...

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Ian Hemphill

Herbie's

Herbie has long been the nickname of Ian Hemphill, who spent his childhood surrounded by herbs and spices, when...

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Jacqui Challinor

Nomad

Although surrounded by food from an early age in her Maltese mother’s kitchen, Jacqui’s food career...

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Jesse McTavish

North Bondi Fish

Jesse McTavish grew up with a love of surfing and fishing and a deep respect for the ocean instilled in him from...

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Lucio Galletto

Lucio's Italian Restaurant

Lucio Galletto grew up in a family of restaurateurs, his parents opening a small beachside kiosk in the...

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Mark Jensen

Red Lantern

Mark Jensen came to cooking as a career later than most, at the age of 27. Tired of hairdressing, he decided to...

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Mark LaBrooy

Three Blue Ducks

Mark LaBrooy started his career in cooking in 1999, straight after high school, when he landed an apprenticeship...

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Michael Fox

sushi e

Michael Fox undertook his apprenticeship at Mount Lofty House in the Adelaide Hills, working his way through the...

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Michael Rantissi

Kepos Street Kitchen

Michael Rantissi was born in Tel Aviv, Israel, where his earliest culinary education was in his mother’s...

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Mike Bennie

P&V Merchants

Mike Bennie is a former lawyer who found the lure of the wine world more compelling than the legal one. Today,...

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Mike Eggert

Totti's

Mike Eggert grew up with a mother who was a florist and natural scientist; she taught him “everything about...

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Mike McEnearney

Kitchen by Mike

Mike McEnearney grew up in Sydney’s north-west in the 1970s, when Vegemite sandwiches and weekend roasts...

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Morgan McGlone

Belles Hot Chicken

Morgan McGlone is a third-generation chef who is, first and foremost, a food nerd. 

His favourite...

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Nelly Robinson

nel.

Nelly Robinson began his food career with an apprenticeship at the Michelin-starred English restaurant Northcote...

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Palisa Anderson

Chat Thai

Palisa Anderson is a part of a much larger whole that is her family business. Their first Chat Thai restaurant...

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Pasi Petanen

Café Paci

Finnish-born Pasi Petanen arrived in Australia in 1999.

He built his name working alongside Mark Best,...

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Paul Carmichael

Momofuku Seiobo

Paul Carmichael is from Barbados, where his first professional kitchen experience was at Sandy Lane...

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Ralph So

Chin Chin

Ralph So was born in Malaysia, where a passion for food is in everyone’s DNA. He says: “Food is a...

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Rob Cockerill

Bennelong

Robert Cockerill is Head Chef of Bennelong restaurant in the Sydney Opera House.

Born in Sydney in 1983,...

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Rob Kabboord

Quay

Rob Kabboord, chef de cuisine at Quay, hails from Amsterdam in The Netherlands. 

Rob spent several...

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Sam Kane

Bert's

Sam Kane is head chef of Bert’s, the Merivale brasserie at The Newport Arms, inspired by early 20th century...

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