Singaporean chilli crab and black pepper crab at Sydney Seafood School
“One of our most popular classes,” says Seafood School Manager Roberta Muir, “features Singaporean classics chilli crab and black pepper crab – perfect warming winter dishes." Their Spanish class, with a seafood paella spiked with smoky paprika and sweet piquillo peppers is another great winter warmer. A new Mezze class explores a range of shared dishes ideal for a long casual weekend lunch.
Chefs who'll be imparting their knowledge include Danielle Alvarez from Fred’s, Ross Lusted from The Bridge Room and Meena Throngkumpola from Long Chim. Alessandro Pavoni (Ormeggio at the Spit), Giovanni Pilu (Pilu at Freshwater) and Lucio Galletto (Lucio’s) fly the Italian flag, Michael Rantissi (Kepos Street) and Somer Sivrioglu (Efendy & Anason) share the warm flavours of the Middle East, and Mark Jensen (Red Lantern), Christine Manfield and Nelly Robinson (nel) bring their distinctive styles and signature recipes to the School’s winter line up.
“We’re keen to inspire people to cook more for family and friends,” Muir adds, “but we know everyone’s pushed for time, so we’ve introduced a series of “Easy” classes: Easy Thai, Italian, Deep South, Japanese and (new to this program) Fresh Pasta." At these 2-hour hands-on evening classes, guests learn the basics and master two quick and easy dishes.
If you manage to gather a group of six, try their Saturday night classes which is offereing a 'book for 6 pay for 4' group discount. A glass of wine and seafood canapes are included.
For the shootl holidays, sign your child up for a hands-on cooking class for 8-12 year olds, featuring sushi in July and fresh pasta and gnocchi in October. Children 13-15 years old are welcome to participate in any scheduled class accompanied by a responsible adult, while younger ones can join group bookings of 6.
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