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Book a Hands-on Cooking Experience
Be inspired to eat well together through fun, engaging cooking experiences. Our 3-in-1 format includes a live cooking demo, hands-on cooking experience, then dining with a glass of wine.
Buy a Gift Certificate
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.
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 follow a 3-in-1 format with a live cooking demonstration, hands-on cooking experience, and dining with a glass of wine. 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.
Tiny little school prawns, small enough to eat head and all, are in season from about October – March … which is the best time to make this moreish dish. Add more chilli if you feel like a little more heat!
Remember to serve fingerbowls with plenty of large serviettes, as eating crab is messy – but rewarding – business!
Flaky pastry, creamy béchamel sauce and succulent seafood – what’s not to love about a creamy seafood pie?
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...
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...
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...
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 1983,...
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...