Sydney Seafood School's Spring Classes
O Tama Carey and Danielle Alvarez are among the fantastic Sydney chefs taking part of this longstanding culinary school's spring experiences.
Overview
Located above the current Sydney Fish Market site, the Sydney Seafood School has been a staple for top-notch cooking classes for over 30 years now. Following some reduced seasons of classes due to the pandemic, the school is back with a hefty spring season of classes featuring some of the best chefs in the biz.
The program is expansive but highlights include a Sundowener Session with Lankan Filling Station's O Tama Carey where the acclaimed chef will take guests through some of her favourite Sri Lankan dishes over a drink. There's a healthy seafood and veg class with online sensation Tom Walton, a First Nations Seafood class with Rockpool Dining Group's Luke Bourke, and a masterclass with Danielle Alvarez formerly of Fred's.
Other classes in the program are based around specific dishes, with attendees mastering the art of Singapore chilli mud crab, Malaysian laksa, Spanish tapas, sea urchin and retro Australian-Chinese. To check out the full program head here.
The cost of classes ranges from $110–240 — and with this quality of dishes and calibre of chefs, you're getting a lot of bang-for-your-buck. Hot tip: tickets to any one of these would go down a treat as a gift.
Top image: Franz Scheurer
Information
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