For more than 30 years Sydney Seafood School has been teaching home cooks how to make the most of the daily catch in their kitchens. For most of that time, formidable manager Roberta Muir was leading the charge, drawing in big-name chefs to head up classes and teach their specialities. Last year, Muir departed the school. She’s recently been replaced by Sally Webb, a former cookbook publisher and travel writer, who has pulled together the school’s winter program. And she’s brought some impressive names into the classroom.
Icon and spice savant Christine Manfield will host a class on August 6. She’ll show punters how to cook some of her best-loved recipes – and how to harness the punchy powers of spice.
On June 18, Sean Connolly – Sydney Fish Market’s culinary ambassador and creative director of food and beverage at QT Sydney – will step up to the pans to demo how to butcher a fish and how to cook hiramasa kingfish. And come July 6, Joel Bennetts (most recently head chef at Bondi’s Fish Shop) will teach his take on a surf’n’turf seafood pasta.
There are loads of other classes for those who want to brush up on their skills across all areas of seafood cooking. Learn the basics of prepping seafood for the table, nail the classic Singaporean chilli mud crab, master bechamel sauce then learn how to use it in a seafood pie and clam chowder, and get the lowdown on cooking seafood Italian-style.
Classes typically start with welcome drinks and canapés followed by a demonstration in a tiered theatre. You’ll then move across to the kitchen and a fully kitted-out cooking island, where you’ll prep the dishes yourself. Once you’re done, can enjoy the fruits of your labour in the dining room.