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Sydney Seafood School’s Winter Program 

SSS Ilve Shoot
Written by Aksel Ritenis

Sydney Seafood School’s Winter Program 

Sydney Seafood School’s winter schedule of cooking experiences is off to a delicious start with Mark LaBrooy from Three Blue Ducks presenting a couple of his favourite seafood dishes on 3 July.

SSS Ilve Shoot

The School’s Manager, Roberta Muir, explains:

“The Ducks are famous for simple, produce-driven dishes, big on flavour and low on fuss, which epitomises the recipes we’ve been teaching for almost 30 years. We want to inspire people to cook more often at home with fresh Aussie produce – especially Australia’s outstanding seafood. The chefs who present our classes come from some of Australia’s finest restaurants, but here they focus on dishes that people can recreate at home. They often showcase an unusual ingredient or two, and like guests to learn a couple of new techniques, but the focus is always on achievable dishes for home cooks, not restaurant food requiring expensive equipment and a brigade of chefs.”

The School’s list of guest presenters is certainly a who’s who of top Sydney restaurants, with the upcoming schedule including Paul Carmichael from Momofuku Seiobo (6 July), Jesse McTavish from North Bondi Fish (15 July), Rob Cockerill from Bennelong (29 July), Mark Jensen from Red Lantern (12 August), Ralph So from Chin Chin (26 August), Lucio Galletto from Lucio’s Italian Restaurant (11 September), Giovanni Pilu from Pilu at Freshwater (21 September), Michael Rantissi from Kepos Street Kitchen (25 September), master sushi chef Hideo Dekura (28 September), the ‘Queen of Spice’ Christine Manfield (5 October) and Alessandro Pavoni from Ormeggio at The Spit (19 October).

SSS Ilve Shoot

As well as chef-led master classes, the School has a whole range of 2, 3 and 4-hour experiences covering classic dishes and popular cooking styles, many of which focus on quick and easy dishes perfect for midweek meals or casual entertaining.

Think paella, chilli crab, seafood barbecue and fresh pasta basics. Each class includes three experiences: a live cooking demonstration, followed by a hands-on cooking experience, then a delicious meal with a glass of wine.

The full program of classes is at – book a class, purchase gift certificates or copies of the Sydney Seafood School Cookbook online.

Contact Sydney Seafood School on +61 2 9004 1111 or for more information.

About the author

Aksel Ritenis

Publisher and Custodian of the Sydney Times

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