Sydney Seafood School is set for summer and beyond

Chef Richard Patcnik is renowned for his pasta and seafood dishes at Otto in Woolloomooloo. A class for anyone who loves both.

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.

Modern Asian, from Korean to Vietnamese, takes on a whole new meaning in the hands of Khanh Nguyen from Ashe and King Clarence.

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.

Junda Khoo is back with his distinctive taste of Malaysia: accessible, fun and uber delicious.

First Nations Seafood Feast is hosted by young Indigenous chef Luke Bourke from Felons Seafood, Manly, and includes native ingredients and seafood.

Tacos, tortillas and ceviche: you'll be making and cooking all of them in this vibrant Mexican seafood class.

We've taken the best elements of any Italian meal, a crudo, an antipasto and a pasta, with premium Australian seafood the star.

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.

Prepare, create and style a delectable seafood high tea that's as pretty as a picture and as tasty as you can imagine.

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.

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.

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.

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.

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.

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.

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.

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.