Learn to cook the freshest seafood, on the water at Blackwattle Bay. Sydney Seafood School runs hands-on cooking classes, guest chef sessions and workshops at Sydney Fish Market, with our favourite catch from the market. Pick a date from the calendar to see what’s on, or browse by type below.
The core range. Learn the techniques, then cook your way around the world, from Spain and Mexico to Korea and the Levant.
Learn how to fillet a fish
Learn what tools you need, what fish to buy and the essential filleting techniques, then fillet the freshest catch from the market yourself, with help on hand. You take your fish home. A skills class only, so no cooking.
Australia's native flavours
Cook with the vibrant flavours of Australia's native ingredients, a perfect match for one of the original native ingredients: seafood. For anyone keen to cook something distinctly Australian.
It's sashimi time
A premium class on everything you need to know about sashimi-grade seafood. Learn what sashimi-grade actually means, then slice, dice and cure your way through an all-raw menu of crudo, ceviche and tartare.
A feast made for sharing
Create an unforgettable feast to share, using the authentic ingredients and flavours of the Levant. One for anyone who loves cooking for a crowd.
Step up your seafood game
Learn how to clean, prep, peel, crack and cook a range of seafood, from Blue Swimmer Crab to squid to whole fish. For home cooks ready to build on the basics.
A journey through Spain
Take a journey through Spain's culinary treasures, tapas and paella, where Australian seafood is the star. Ideal if you've always wanted to nail a proper paella.
Fire up the barbecue
Learn to prepare and grill a variety of seafood, with marinades, sauces and dressings to match. Ideal if you want more from your barbecue.
Jumbo prawns and whole fish on the grill
Learn to prepare and grill jumbo prawns and whole fish, with marinades, sauces and dressings to match. For barbecue fans ready to tackle the showpiece seafood.
Fragrant Vietnam and Thailand
A journey across South East Asia, with moreish seafood dishes that highlight the fragrant cuisines of Vietnam and Thailand. Great for anyone who loves big, fresh flavours.
Don't fear the whole fish
Master cooking whole fish, with sustainability hacks for making stocks and oils. For anyone who wants to waste less and get more flavour from every fish.
Taste, learn and shuck
A special oyster masterclass in our Ngara event space overlooking Blackwattle Bay, with a welcome drink and a tasting. Learn from oyster expert Michael Huls how to pick a fresh oyster, eat it properly and shuck it yourself.
The ultimate crab showdown
In this premium class, two of our favourite species, Mud Crabs and Blue Swimmer Crabs, are prepared and cooked in two different ways. For crab lovers who want to see how they compare.
Fun, spicy and messy
This class shines the spotlight on Singapore's most famous dish. It's fun, it's spicy and it's messy! Roll up your sleeves.
Seoul food
Get hands-on with the vibrant flavours of Korean cooking, including gochujang and gochugaru. You'll make a Korean seafood pancake, spicy fried octopus and gochujang-spiced tuna, and learn how to handle octopus from whole.
Greece, Italy and Spain in one class
A journey from Greece's oceanfront grills to Italy's trattorias to Spain's vibrant tapas bars. One class, three coastlines.
Italian, with seafood in charge
We've taken the best elements of any Italian meal, a crudo, an antipasto and a pasta, with premium Australian seafood the star.
Bring the fiesta
Tacos, tortillas and ceviche: you'll be making and cooking all of them in this vibrant Mexican seafood class.
Chefs and authors we love, cooking in our kitchen. These sessions run on set dates, so book early.
Cooking from Made Simple
One of our favourite chefs cooks from her book, Made Simple. A good one for home cooks who like simple, good food.
Easier holiday cooking
Easier holiday cooking
Celebrate the launch of The Holiday Kitchen, mouth-watering recipes that ease the mental load of cooking on holidays and at home. Ideal if you're always the one who ends up cooking.
A Koori Christmas
A Koori Christmas
A Koori Christmas feast hosted by chef Luke Bourke of Felons Seafood, Good Food's Young Chef of the Year 2025. Cook kingfish crudo with Davidson's plum, a prawn cocktail with lemon myrtle marie rose and barramundi with pepperberry tartare sauce, and learn where to buy native ingredients.
Pasta and seafood, Otto style
Chef Richard Patcnik is renowned for his pasta and seafood dishes at Otto in Woolloomooloo. A class for anyone who loves both.
Modern Asian, Khanh's way
Modern Asian, from Korean to Vietnamese, takes on a whole new meaning in the hands of Khanh Nguyen from Ashe and King Clarence.
Junda's back
Junda Khoo is back with his distinctive taste of Malaysia: accessible, fun and uber delicious.
Indian home cooking, region by region
Indian home cooking, region by region
Bhavna Kalra Shivalkar is the oracle on all-things Indian home cooking. Cook a Goan fish curry, Kolambi Bhaat (a rice and prawn dish from Maharashtra) and a cucumber koshambir, and learn how to buy, store and use spices to build authentic flavour.
A First Nations seafood feast
A First Nations seafood feast
First Nations Seafood Feast is hosted by young Indigenous chef Luke Bourke from Felons Seafood, Manly, and includes native ingredients and seafood.
Marking Reconciliation Week
Marking Reconciliation Week
To celebrate National Reconciliation Week, we’re hosting our popular First Nations Seafood Snack Party with chef Luke Bourke from Felons Seafood, a graduate of the National Indigenous Culinary Institute.
Hands-on workshops beyond seafood. Baking, handmade pasta, preserving and more.
Christmas baking with a baking queen
Christmas baking with a baking queen
Australia's favourite baking queen, Emelia Jackson, cooks for Christmas. A workshop for anyone who wants to bake something special for the festive table.
Gluten free, dairy free baking
Gluten-free baking queen Nonie Dwyer of Nonie's Foods is back with a gluten-free and dairy-free baking workshop. Learn her tips for gluten-free pastry and an adaptable bread, and how to skip the allergens and refined sugar without losing flavour. For long-time gluten-free bakers, novices and the curious.
Tomato Day
In this fun hands-on class, learn how to make tomato passata and canned tomatoes for a pantry full of tomato preserves all year round.
No-waste pickling and preserving
No-waste pickling and preserving
Alex Elliott-Howery, co-founder of Cornersmith and Australia's undisputed queen of pickles and preserves, leads a no-waste pickling deep dive. Preserve seafood and seasonal veggies, make chilli jam and hot sauce, and take it all home in Kilner jars.
The art of handmade pasta
Roll up your sleeves and spend a lazy Sunday afternoon perfecting the art of handmade pasta. You'll mix, knead, roll and shape semolina and egg pasta, then make a simple seafood sauce to go with it.
Mastering shortcrust pastry
Mastering shortcrust pastry
Author, food editor and passionate baker Anneka Manning teaches the how and the why of baking. Learn to make perfect shortcrust pastry every time, plus tarts and pies to make with it.
Something a little different, for when you want more than a cooking class. Sip your way through Japanese sake, get to know sea urchin, style a seafood high tea or a festive feast, and bring the kids to roll sushi and fold dumplings these school holidays.
Sip, taste, snack: artisan Japanese sakes with seafood snacks
Sip, taste, snack: artisan Japanese sakes with seafood snacks
A guided tasting and exploration of small artisan sakes from Japan, paired with delicious sake-laced seafood snacks. For sake fans and the sake curious.
Meet sea urchin: creamy, sweet, salty and stunning
With its creamy, sweet and salty roe, sea urchin is stunning to eat but undervalued in Australia compared with the rest of the world. This class changes that.
Effortless festive feasting: make-ahead sauces and styling tips
Effortless festive feasting: make-ahead sauces and styling tips
Tips and tricks for effortless entertaining where seafood takes pride of place. Think make-ahead sauces and dressings you'll have on repeat, and clever ways to buy, store and style your feast.
As pretty as a picture: a seafood high tea with Bollinger champagne
As pretty as a picture: a seafood high tea with Bollinger champagne
Prepare, create and style a delectable seafood high tea that's as pretty as a picture and as tasty as you can imagine.
Sushi masters-in-training: kids prep, roll and make their own
Sushi masters-in-training: kids prep, roll and make their own
Kids learn to prep, roll and make their own sushi in this hands-on school holiday class.
For dumpling demons: kids fold, fill and cook their own
For dumpling demons: kids fold, fill and cook their own
Kids learn to fold, fill and cook their own dumplings in this hands-on school holiday class.
Indulge
We’d love to welcome you to our state-of-the-art venue for a fun, customisable cooking experience — perfect for work Christmas parties, corporate team building, family reunions, hens’ nights, and birthday celebrations. Contact us to learn more and fill out the form for enquiries.
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Sydney Fish Market Experience Gift Cards are the ultimate gift. Go behind the scenes on a guided tour, master new skills at Sydney Seafood School, or taste the best local seafood and seasonal produce at the market. With so many experiences on offer, the hardest part is choosing just one.