In ordinary times, the Sydney Seafood School, the Sydney Fish Market’s cooking school spin-off, attracts a whopping 12,000 yearly students for classes with some of Australia’s best chefs. In fact, so popular is the school, it last year celebrated a massive 30-year milestone.
But, like almost every other company, over the past several weeks the school has had to rethink the way it does business. Now, after a brief trial period, it’s introduced SSS@ Home – weekly cooking classes you can take in your own kitchen.
Here’s how it works: you pay $45 and get a two-person meal kit with all the ingredients you’ll need to make the dish, and a link to a step-by-step instructional video you can follow via YouTube. The classes change each week, with a leading Sydney chef sometimes running the tutorial. For the week of May 15, that’s Italian maestro Alessandro Pavoni from fine diner Ormeggio at The Spit, who will be demonstrating his seafood risotto. The following week (May 22), a regular cooking-school host will run through fish tacos, and on May 29 the dish is black-pepper crab, which arguably beats out the more famous chilli crab to be the king Singaporean crab dish.
“We’re fortunate to have a deep archive of recipes from Australian favourites such as Alessandro Pavoni, Paul Carmichael [of Momofuku Seiobo], Andy Evans [from Spice Temple] and Dan Hong [of Mr Wong], which will feature from time to time,” says manager Roberta Muir, who has been at the helm of Sydney Seafood School for more than 22 years.
She says the school’s bookings always go quickly, and because this is a first-in, best-dressed scenario, it’s wise (but not compulsory) to subscribe to the Sydney Seafood School newsletter.
Home delivery for SSS@Home kits is available within a 15-kilometre radius of the Sydney Fish Market. Pick-up from the fish market and a select number of Harris Farm shops is also available.