Easter is one of our favourite times of year at Sydney Seafood School. The long weekend, the gathering of family and friends, the long lunches that turn into lazy afternoons. And at the heart of it all? The food.
Whether you’re hosting a table of twelve or keeping things low-key with your loved ones, the secret to a relaxed, joyful Easter feast is the same: plan ahead, lean into seasonality, and don’t let yourself get stuck in the kitchen all day.
That’s exactly where our friends at Magimix come in. This Easter, we’re using the Magimix 4200XL Food Processor – the appliance that does it all, to help you prep smarter, cook better, and spend more time with the people who matter. No sous chef required! The Magimix Food Processor the best you can possibly get — built by hand in Burgundy, France with a 30-year motor warranty, loved by famous chefs and home cooks alike.
Plan and Prep
The golden rule of seafood entertaining (or entertaining in general)? Do as much as you can the day before. Sauces, marinades, chopping, even setting the table. The less time you’re tied to the kitchen on the day, the more time you’ll have at the table enjoying a tasty bite and a crisp glass of wine!
Start with a hero ingredient and build your menu from there. At this time of year, that might be a Whole Roasted Alfonsino for the centrepiece, Squid with Garlic and Rosemary served with homemade crunchy bread to soak up all the oil, or Kingfish with Tangy Pink Grapefruit. Once your star is locked in, the rest of the menu follows naturally.
Build Your Sauces the Day Before
A great sauce can transform a simple piece of fish into something extraordinary and the Magimix 4200XL makes whipping one up almost effortless. Think a vibrant salsa verde, an easy herby mayonnaise, a bright native greens butter or a punchy chermoula. Simply throw the ingredients in, blend, taste, refrigerate overnight. Done.
Seafood in Autumn: Better Than You Think
Here’s something that surprises a lot of people: seafood is often cheaper than red meat when you choose the right species. And autumn, despite the end-of-summer vibes, is actually a brilliant time for some of Australia’s best seafood species.
Shop Local, Shop Seasonal
Australian produce is the freshest you can get, full stop. Leaning into what’s in peak season not only means your ingredients are at their absolute best, but it also means you’re sticking to budget without compromising on quality. At Easter, think Alfonsino, Kingfish, Gould’s Squid, Garfish, Octopus (just to name a few). Ask your fishmonger what’s looking best on the day, they’ll steer you in the right direction. So many species can be swapped for one another, so don’t be afraid to go off-script and try something new. For fruits and veggies think fennel, pomegranates, apples, plums, and lemons alongside your seafood for sides and used in salads that sing.
Don’t Skimp on the Sides
Sides are often the afterthought of the feast, but they’re what round the whole spread out and the Magimix 4200XL turns side-dish prep into features on their own.
Fresh Bread
If you really want to impress your guests, make homemade bread this Easter and let the Magimix 4200XL do the kneading. It features a dough blade handles bread dough with ease. Mix it up the night before and bake fresh in the morning. Your hands will thank you, and your guests definitely will too.
Salads That Actually Impress
Use the food processor’s slicing disc for wafer-thin fennel, shaved red cabbage, or cucumber ribbons. Grate carrots and beetroot for a vibrant autumnal slaw. Dice herbs for a punchy garnish. The Magimix 4200XL’s range of attachments means the building blocks of a beautiful salad which would have taken twenty minutes of careful knife work, now takes sixty seconds and a lot less cleaning too.
Dress your salad with seasonal fruit like pomegranates or sliced apple. Even through in a handful of toasted walnuts. These touches make your feast complete.
Cook. Connect. Celebrate.
We talk a lot about having the right tools in the kitchen, and for Easter or dinner party prep, the Magimix 4200XL Food Processor makes multi-dish entertaining feel manageable rather than manic.
Cook, connect and celebrate at Sydney Seafood School. Join us for a class to learn all the tips and tricks of prepping, cooking and hosting, with a little help of our friends at Magimix.
Explore the full class schedule here.
