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COVID-19 Update: Sydney Seafood School
Sydney Seafood School has suspended all face-to-face classes while social distancing is required. However we are excited to now offer SSS@Home - a virtual cooking class and meal you can enjoy at home.
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Master delicious seafood recipes from 49 of Australia’s leading chefs – plus step-by-step seafood preparation photos and cooking tips from the masters!
Private & Corporate Events
We’re happy to welcome private groups of up to 20 for a premium, all-inclusive cooking and dining experience. Perfect for family & friends get togethers or corporate team building!
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.
This dish shows off Tuna’s jewel-like colour against a background of deep green rocket. Of course you can leave the Tuna in the pan for longer if you prefer more of a cooked texture … but you will lose the rich red colour.
Lemak means ‘creamy’ and this creamy coconut milk Laksa from Singapore and the Straits of Malacca is the version best known in Australia. It can however be adapted to include almost any seafood you like, including Mussels, Scallops and any firm-fleshed fish, just remember not to overcook the seafood as it will continue cooking in the residual heat of the soup.
Char kway teow is a popular dish in Singapore and Malaysia where its name literally means "stir-fried rice cake strips". The rice cakes are flat sheets of rice dough folded into a block, which are cut into 1-cm wide strips and separated into noodles.
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...
Lucio Galletto grew up in a family of restaurateurs, his parents opening a small beachside kiosk in the...
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...