The Latest from Sydney Seafood School

Newsletter Publicity Posted Tuesday 17 march,2026

I can’t believe we’ve been operating in our new site for six weeks now.

It’s been a bit of a baptism of fire (and a few false fire alarms) but we are loving our new home and everyone else does too.

Our Lunar New Year program was packed with guest presenters: Junda Khoo, Nat Thaipun, Luke Bourke and the National Indigenous Culinary Institute, and Somer Sivrioglu. From Sarawak Black Pepper Mud Crab to Thai Yum Pla Muk to Turkish Stuffed Mussels it was a week full of delicious seafood and extraordinary flavours.

Celebrating Women

This week we’re celebrating International Women’s Day. We’ve actually turned it into a fortnight of programming, kicking off with Australian-Japanese food writer Emiko Davies, on Sunday 8 March, delving into her Japanese Pantry.

The class will focus on staples such as soy sauce, rice vinegar, mirin, sake, sesame, seaweed and tea – ingredients that are the backbone of all Japanese home cooking. Emiko’s recipes are superb, but it’s the storytelling behind them that makes time spent in her presence so special. Don’t miss out.

BOOK HERE – 8 MARCH

Close on Emiko’s heels is the exuberant and talented recipe writer and author Lizzie Hewson, known not only for her weekly column in The Weekend Australian Magazine but also as the brains trust behind the popular Saturday Night Pasta brand.

Lizzie’s just released her latest cookbook, “Home Food: The Perfect Cookbook for Imperfect Cooks”, which is all about real, delicious, achievable food designed for our busy, imperfect lives. If that doesn’t embrace everyone, I don’t know what will.

We’re doing a full but achievable menu for this class which has a handful of spots remaining. Think Fish Pillow Pie, Crispy Chicken with Anchovy, Chilli and Olive Butter, Fennel Slaw plus a clever instant Chocolate Mascarpone Cream. Don’t eat lunch!

BOOK HERE – 12 MARCH

Bringing up the rear in our IWD fortnight is Danielle Alvarez. Her class is currently sold out but we’re opening up some extra spots, so make sure you join our waitlist. Like Lizzie she’s doing a menu that you are guaranteed to have on repeat. First in best fed!

BOOK HERE – 21 MARCH

Let’s Get Shucked!

Also to mark International Women’s Day is our Mother Shuckers oyster discovery class – a ladies-only immersion into all things “merroir” with Appellation Oysters.

You’ll taste freshly shucked oysters from several different estuaries and learn how to safely shuck oysters at home. And did someone say Bollinger?

We’ve got a last-minute discount for this class so grab your girlfriends, sisters, mothers and daughters and come along for a fun night out. Use code SHUCKER26 for 20% off at checkout.

BOOK HERE

Events At Ngara

Our Events business, under our new Events & Operations Manager Jodie Ringma (seen here pouring a few glasses of Bollinger), has hit the ground running.

We’ve already hosted corporate lunches and dinners, cocktail parties, breakfasts, significant birthday parties and brand launches for everything from paint colours to Barramundi in our harbourfront Ngara event space. We’ve had some wonderful feedback; guests are loving our seafood forward menus which we designed in collaboration with Kate White of Katering, and our NSW first wine list with some really interesting (and delicious) regional drops.

We’re also loving welcoming our private corporate groups into the School for cooking classes on a variety of themes. Team building has never been more fun (and you’ll learn a few new skills too).

If you’re interested in hosting a private event with us please get in touch on experience@sydneyfishmarket.comau or call us on 9004 1111.