From kimchi to gochujang, Korean is the cuisine of the moment. Join us for this hands on cooking class full of quintessential Korean dishes including seafood pancake, BBQ octopus and a selection of banchan.

This class lives up to its name: in not much more than an hour, we'll teach you everything you need to know about filleting a fish: what tools you need, what kind of fish to buy, how different shaped fish need different treatments, and a host of essential filleting techniques.

Already know how to pan-fry a fish fillet? Comfy tossing some prawns on the barbecue? Sounds like it's time to step up your seafood game. Dive into Seafood Specialist to learn how to fillet, clean, prep and cook a range of seafood species.

Seafood is the original native ingredient. In this class we'll also explore other native Australian ingredients such as lemon myrtle, river mint, finger lime, saltbush, warrigal greens, native pepperberry and Davidson's plum and how they can be used for delicious seafood dishes and in your everyday cooking.

Join us in one of our most popular and longstanding classes; we'll be whisking you away to the tropical paradise of Singapore, where a love for seafood runs deep. Spice things up and craft a dish that screams "Singapore": the legendary Chilli Mud Crab.

This class is a true journey: we'll take you from Greece's oceanfront grills, to Italy's trattorias, to Spain's groovy tapas bars. You'll leave with the perfect menu for entertaining that's easier to recreate than you think!

Bhavna Kalra Shivalkar is the oracle on all-things Indian home cooking. She has a deep knowledge of the spices and essential ingredients that are the cornerstone of regional cooking from Kerala to Rajasthan to Punjab. Bhavna will share stories and anecdotes about her homeland, and clever tips and tricks to demystify Indian cuisine.