Sydney Seafood School
Australia’s Leading Cooking School
With 13,000 guests a year attending classes, Sydney Seafood School is Australia’s leading cooking school. It was established in 1989, when Sydney’s food obsession was in its infancy.
Initially set up to create a demand for the more unusual species of seafood, the School has slowly broadened its reach to teach local, interstate and overseas food-lovers how to cook a huge variety of cuisines.
Food-savvy guests now fill classes most weekday evenings and weekends. Asian flavours are in demand, with a class beginning in the Thai shops of Chinatown among the most popular; and leading Australian chefs, including Christine Manfield, Matthew Moran and Guillaume Brahimi, are among the School’s presenters.
Things are Hotting Up with Sydney Seafood School’s New Program
The School’s Manager, Roberta Muir, says: “Our small group dinner party classes are proving very popular with those after a more ‘boutique’ experience – with just 20 guests rolling up their sleeves and getting into this program with Giovanni Pilu from Pilu at Freshwater on 22 November and Ben Greeno from Momofuku Seiōbo on 7 February.” Both these classes feature 3-course menus (including dessert, a rarity at the Seafood School) with three different wines matched by the restaurants’ sommeliers. After the cooking, guests sit down with chef and sommelier to discuss the food and wine over dinner at one large table, which is an experience not to be missed.
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