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Sydney Seafood Summer Classes

Some of Sydney's best chefs are hosting cooking classes to mark the school's 30th anniversary.
By Marissa Ciampi
December 05, 2019
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Sydney Seafood Summer Classes

Some of Sydney's best chefs are hosting cooking classes to mark the school's 30th anniversary.
By Marissa Ciampi
December 05, 2019
  shares
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Set above the Sydney Fish Market, the Sydney Seafood School has been a staple for top-notch cooking classes for a whopping 30 years now. To celebrate its three decades in operation, Manager Roberta Muir has put together one helluva summer program. And it features cooking classes by some of the best chefs in the biz.

Coming up on December 14, Belles Hot Chicken's Morgan McGlone will team up with P&V Wine and Liquor Merchant's Mike Bennie to host a Hot Southern Chicken & Cool Natural Wines event. Then, on January 18, Totti's Mike Eggert will make seasonal veggies the star of his show, while Mike McEnearney (Kitchen by Mike) will host a sourdough-making class on February 1. And February 18 will see Lucio's Lucio Galletto pair his Italian banquet with boutique regional wines by Godot Wines' Piero Tantini.

Belles Hot Chicken

This all-star lineup of chefs also includes Mark LaBrooy (Three Blue Ducks), Palisa Anderson (Chat Thai), Paul Carmichael (Momofuku Seiōbo), Giovanni Pilu (Pilu at Freshwater) and Alessandro Pavoni (Ormeggio at The Spit) — to name just a few.

Each class acts as a three-part experience, with a live demonstration in the tiered theatre followed by a hands-on cooking class in the kitchen, and finally a communal feast (paired with wine, of course) in the dining room.

To check out the full program, head here. The classes are a bit pricey, ranging from $140–$175, but, with the calibre of chefs, you're getting a lot of bang-for-your-buck. And tickets to any one of these would certainly go down a treat as a Christmas gift.

Top image: Franz Scheurer

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