Summer has arrived at Sydney Seafood School and it’s getting hot in here.
Sydney Seafood School is set for summer and beyond with a rich program of cooking experiences, more classes in the program than ever before, guest chefs you’ll want to connect with, and plenty of sensational seafood.
Guest Chefs & Presenters
Richard Patcnik – Otto, Woolloomooloo | Wednesday 10 February
Chef Richard Patcnik is renowned for his pasta and seafood dishes (among other things) at Otto in Woolloomooloo. He’ll be combining his strengths in his first Sydney Seafood School class that will focus on home-made pasta with the perfect seafood sauce.
Nonie Dwyer – Gluten free, dairy free baking | 21 February & 2 May
Australia’s gluten-free baking queen Nonie Dwyer from Nonie’s Foods is back with two more artisan baking classes. Nonie is one of the best teachers around and her knowledge on gluten-free baking is unsurpassed; not surprisingly her classes always sell out so book in early.
Khanh Nguyen – Ashe & King Clarence | Saturday 13 March
Modern Asian, from Korean to Vietnam, takes on a whole new meaning in the hands of Khanh Nguyen from Ashe and King Clarence, part of the Bentley Group. Like his viral social media videos, his pan Asian cuisine is long on flavour, excitement and nothing short of miraculous.
Bhavna Shivalkar – The Modern Desi | 21 January & 1 April
Indian regional cooking oracle Bhavna Shivalkar is returning with Seafood and Spice, cooking dishes from Punjab to Maharashtra to Goa and beyond.
Junda Khoo – Tam Jiak & Ho Jiak | Thursday 10 June
And Junda Khoo of Ho Jiak and Tam Jiak returns with his distinctive taste of Malaysia which is accessible, fun and uber delicious.
First Nations Seafood
Our First Nations Seafood program continues to grow.
Luke Bourke – First Nations Seafood | Saturday 6 March
Chef Luke Bourke from Felons Seafood in Manly is back with us in partnership with the National Indigenous Culinary Institute, which supports and mentors young chefs through their apprenticeships and into fine dining career pathways. In his First Nations Seafood Feast Luke, a proud Palawa man, dives into native ingredients, cultural storytelling and the freshest seafood on the menu.
New Year, New Classes
We’ve amped up our program to include a few new classes.
Mexican Fiesta
In our new Mexican seafood cooking class you’ll learn the fine art of ceviche, perfect a fish taco and make your own tortillas from scratch.
Italian Seafood Feast
Italian is everyone’s favourite cuisine. Our Italian Seafood Feast is bigger, better and tastier than ever. We’ve taken the best elements of any Italian meal — a crudo, an antipasto, a pasta (of course!) — showcasing premium local seafood in recipes that we guarantee you’ll have on repeat. Buon appetito!
Seafood Showstoppers
Festive feasting has always been our strong point at Sydney Seafood School and we love sharing our tips and tricks for effortless entertaining where seafood takes pride of place.
Our new Seafood Showstoppers class, will guarantee your festive gathering goes off without a hitch.
Seafood High Tea
To coincide with Mother’s Day we’ve created a new class — Seafood High Tea – which you’ll enjoy with a glass of Bollinger champagne.
Species Specials
Our ultra-premium classes allow you to get your hands on seafood that you might not otherwise have access to.
The Raw and the Cured – Sashimi Time
In Raw and Cured you’ll prepare and eat some of the freshest sashimi-grade seafood available from Sydney Fish Market.
Crab x Crab
Meanwhile our Crab x Crab class is one for the true crustacean lovers, pitting Mud Crab against Blue Swimmer Crab. You’ll cook both and you can decide which is king!
Oyster Immersion
For more species deep dives we have our regular specialist sessions including Oyster Immersion where you’ll learn everything you need to know about oysters: the different species available, how they’re farmed and harvested, and how the merroir in which they are grown influences their taste. Importantly you’ll eat plenty of them and you’ll learn to shuck them yourself. A life skill if ever there was one.
Urchin Uncovered
Our popular Urchin Uncovered session, exploring the wonders of sea urchin, is back in May for one night only.
It’s not all about seafood at SSS, despite our name.
Artisan Afternoons
We’ve upped the ante on our Artisan Afternoons in 2027 with Sunday sessions on Pickling, Preserving and Passata Making as well as deep dives into Pasta and Pastry. The latter takes full advantage of our gorgeous NEFF ovens which are ideal for specialised baking classes.
But Wait There’s More
Some things never go out of style. Our regular favourites including Seafood BBQ and Grill, BBQ Master, Singapore Chilli Mud Crab, Taste of South East Asia, The Whole Fish, Seafood Specialist, Mediterranean Odyssey, Korean, Middle Eastern Feast and Fillet a Fish are all back in the program. And due to popular demand we’ve scheduled more Land & Sea classes which explore the native ingredients which pair so well with seafood.
