Go beyond Salmon, Tuna, and Kingfish: this premium class will teach you everything you need to know about sashimi and curing fish. You'll be slicing and dicing like an expert in no time as you prepare a menu of all-raw seafood dishes.

We can't wait to welcome cook, author, and social media sensation Brendan Pang into Sydney Seafood School, to teach us some recipes from his latest book, 'This Is A Book About Street Food'. This masterclass is an open invitation into the crispy, gooey, salty and kickin' qualities of Asian street food... With plenty of seafood thrown in, of course.

Explore the flavours essential to Thai cuisine: from galangal to Thai basil, bean paste to fish sauce... and (of course) chilli!

We've been lucky enough to get our hands on Khanh Nguyen: the hottest new young-gun chef from King Clarence (The Bentley Group). His first ever Sydney Seafood School masterclass will be a run-down on all things modern Asian cuisine, peppered with fine-dining tips to make your every day cooking easier (and fancier!)

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.

As the weather warms up, we're saying goodbye to risotto and hello to spaghettini con granchio. This refreshed version of our classic Italian class will teach you how to bring light, fresh flavours to all of your spring meals.

Indulge in all of the best flavours of Spain at our popular Paella class. You'll learn how to create one of the world's most famous seafood dishes, all about Paella's history and regional variations, as well as where to find top-quality Spanish ingredients.

This class is your ultimate guide to feeding a crowd, the Mediterranean way. We're talking little snacks that are easy to pre-prepare or even whip up mid-party, without the stress.

Arriba! Welcome to our full-blown, hands-on, no-holds-barred Mexican class. We'll teach you how to make tortillas from scratch, how to tell your tomatillos from your adobos, and why seafood is a staple in Mexican cuisine.

Learn the basics of pickling from the queen herself - Alex Elliot-Howery of (now closed) cult-favourite cafe and deli Cornersmith - just in time for Christmas gifting season.

The new Sydney Fish Market cookbook, A Fish for All Seasons, celebrates 35 seafood species that are overlooked or under-loved. This class will give you an exclusive taste of the book alongside a bunch of useful tips and tricks for a lifetime of delicious seafood cooking. And the best part is that you get a hardcover copy of the book included in your ticket price!

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.

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

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.

The French are passionate seafood lovers, whether they're slurping down oysters on the Riviera or enjoying sole meunière in a Parisian bistro. We've dug up some timeless bistro classics from our recipe stores for this class, to help you channel your inner Francophile... Bon appétit!

As the weather warms up, we're saying goodbye to risotto and hello to spaghettini con granchio. This refreshed version of our classic Italian class will teach you how to bring light, fresh flavours to all of your spring meals.