Sydney Times

Cooking Classes ST FOOD & RESTAURANT GUIDE Sydney Seafood School


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Ginger Honey Prawns

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Our November to February schedule of hands-on cooking experiences is live – check it out here >.  We’re thrilled to be celebrating our 30th anniversary with some exciting new initiatives – as well as plenty of your old favourites!We put a lot of thought into the wine we match with our dishes – just as our chefs do in their restaurants. So we’ve asked them to invite some of their favourite wine folk along to join them. We love cooking with the charming Lucio Galletto of Lucio’s in Paddington and it’ll be double the fun when we’re joined by his friend and wine importer Piero Tantini of Godot wines. Morgan McGlone’s Hot Southern Chicken is another favourite and, since he champions natural wines at Belles Hot Chicken, we’ve asked irreverent wine guru Mike Bennie (of P&V Wine and Liquor Merchants) to come along too.

Speaking of chicken at the Seafood School, we realise you don’t eat seafood every night, nor is that all our chefs cook and we’re keen to showcase other great produce. After all Sydney Fish Market is home to fruit and veg royalty with the Parisi family at Waterside Fruit Connection, and Australia’s leading butcher Anthony Puharich at Vic’s Meat Market. Mike Eggert from Totti’s in Bondi is teaming up with Julian Parisi to incorporate interesting seasonal vegetables into his seafood dishes on 18 January, while Paul Carmichael’s Caribbean Feast and Mark Jensen’s Vietnamese Banquet feature meat dishes alongside seafood and vegetable ones.

And how excited are we about Mike McEnearney’s sourdough breadmaking workshop? We love the wood-fired bread at Kitchen by Mike and have been talking to him about making bread with us for ages. But Mike won’t take any shortcuts (thank goodness) so we had to work out how to fit it into a 4-hour experience. We’ve done it – and it’s gonna be great!

Our mission is to inspire everyone to eat well together – and that includes kids. We can’t ignore the increasing number of children wanting to cook with us so we’ve created a special series of Sunday Family Dinner events featuring simple meals that kids can help parents prepare. Sunday night dinner is a tradition for many families and we want to make it even easier for you by inviting your family (or group of friends) to our place – we’ll shop, you cook and eat, then we’ll do the dishes! We’ve kept kids in mind when designing Sunday night menus, with dishes like fish tacosspaghetti vongolemild red curry of salmon and a great seafood pie. $350 for a table of up to 6 includes sides, a glass of wine or soft drink, coffee, tea and chocolates, plus parking, a Seafood School apron and a couple of our favourite pantry short cuts to take home.

Thirty years ago, in November 1989, our schedule featured Barbecuing with Seafood, a theme that’s just as popular today. Our website also has plenty of recipes to add wow to your weekend barbie, including the super simple but so delicious Barbecued Patagonian Toothfish Skewers with Wasabi Mayo pictured above. Firm cubes of Glacier 51 Toothfish (from the freezing depths of sub-Antarctic waters) are great on skewers. It’s stunning white flesh and rich mouthfeel are perfect with a simple wasabi-spiked mayo and glass of fruit-driven gruner veltliner, like the White Mischief from Hahndorf Hill Winery.

Looking forward to celebrating 30 years of inspirational cooking with you soon,

Roberta, Amelia, Shiona & Erin!

Are you on Instagram? Follow us @seafood_school to see which chefs are teaching at SSS & what we’re cooking!
A full program of our cooking classes, over 200 seafood recipes, storage tips and species information are all available at
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