The Easter Table-Sydney Seafood School

Whether you’re hosting a long, leisurely lunch, a seafood centric dinner, or just looking for a few ideas to make the long weekend feel a little more celebratory, we’ve got you covered.

BUILD YOUR FEAST

The beauty of an Easter seafood spread is that it suits every kind of table. A bucket of prawns and a bottle of white? Perfect. A whole roasted Flounder or some Crispy Garfish as the centrepiece? Even better.

Entrée

We recommend starting light, and you can’t argue with show stopping crudo. Grapefruit is in peak season in Autumn, and Kingfish makes a gorgeous paring.

Main

This is the Easter centrepiece dressed to impress. A whole fish looks stunning on a platter, it’s easier to cook than you’d think. Great for a shared meal as guests can grab a fork and pull the fish straight off the bone.

Salads and Sides

Don’t skimp on the sides! Find something to compliment your meal overall. Whole fish? Serve with some crispy roast potatoes. Find a combination that works for you.

We have a dedicated Easter spread in our cookbook ‘A Fish For All Seasons’ to help you plan your menu from start to finish.

SHOP LIKE A LOCAL

Getting the freshest seafood this Easter is simple: buy local, use your senses, and ask your fishmonger. Contrary to popular belief seafood can come at a lower price than red meat. When you shop seasonally, buying local produce and species in season you’ll find the price tag to be a bit more budget friendly. Australian product is always the freshest at the market.

Look for shiny skin, firm flesh that springs back when pressed, bright pink-red gills, and a clean sea smell are all green lights. And always smell before you buy, your nose knows.

SWEET TREAT

We’re sure you already have some chocolate eggs in your basket, but don’t forget about dessert.

We’re sure you already have some chocolate eggs in your basket, but don’t forget about dessert.

We recently welcomed the lovely Lizzie Hewson for a cooking masterclass. The guests were treated to an array of dishes including a recipe for her Instant Chocolate Mascarpone Creams. This recipe is not only delicious but effortless. You can find it in her latest cookbook Home Food: The perfect cookbook for imperfect cooks.

SHARPEN YOUR SKILLS

Jump into one of our regular classes like Land & Sea where you will discover the vibrant flavours of Australia’s native ingredients. You might fancy a trip to a Spain from San Sebastian’s pinxtos bars to Valencia’s beachside arrocerias in Paella & Pinxtos. Or level up your seafood skills in Seafood Specialist, where you’ll learn how to prep a variety of seafood species.