Cooking with Whole Fish. Sydney Seafood School. May 2018

At this hands-on workshop, you’ll create a seafood feast cooking with Australia’s best sustainable seafood, then enjoying these dishes for lunch with a glass of wine.

Chef, cookbook author and food tour leader, Chris is an excellent teacher and inspiring cook, blending a diversity of flavours, textures and cooking methods to create original, contemporary food. Master some of her recipes, including barbequed sea mullet, bread stuffing, cucumber labne; steamed snapper & ginger garlic paste;  herb baked rainbow trout; deep fried red spot whiting & sweet chilli sauce.

With over 12,000 guests a year attending classes, Sydney Seafood School is Australia’s leading cooking school. Initially established to create a demand for unusual seafood species, the School has slowly broadened its reach to teach food lovers how to cook a huge variety of cuisines. All classes commence in the School’s tiered auditorium with a demonstration, then guests roll up their sleeves and recreate the dishes in the school’s state-of-the-art kitchen, preparing a delicious meal to enjoy with fellow guests at the end of the class.

For further information, contact sss@sydneyfishmarket.com.au or book online

  • location

    Sydney Seafood School, Pyrmont Bridge Road, Pyrmont

  • Dates

    26 May 2017

  • Duration

    11.00–3.00

  • Price

    $165 per person

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