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Seafood BBQ

Pyrmont, NSW

Subject: Cooking

Delight your family and friends by whipping up a tasty seafood BBQ. By the end of this lunch class you’ll be able to BBQ fish, shellfish and squid to perfection.

When

Please contact us for upcoming dates and/or more information about this class.

Where

First Floor, Waterfront Arcade Sydney Fish Market 1 Bank St Pyrmont NSW 2009
Pyrmont, NSW 2009

Skill level

Beginner, Intermediate

Price: $155.00

 

The teachers

Australia's Leading Cooking School

With over 12,000 guests a year attending classes, Sydney Seafood School is...

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Australia's Leading Cooking School

With over 12,000 guests a year attending classes, Sydney Seafood School is Australia’s leading cooking school.

It was established in 1989, when Sydney’s food obsession was in its infancy; French was the largest category in leading restaurant guides and Asian flavours, taken for granted today, were still considered exotic. The NSW fishing fleet caught plenty of whiting, bream, snapper and flathead to supply the local market. But in doing so, they also netted octopus, squid, red mullet, crabs, mussels and other species with which shoppers weren’t familiar … at least not familiar enough to take them home and cook them. A large part of the fishermen’s catch was unwanted and sold as bait or for next to nothing to those who did appreciate it.

Initially established to create a demand for these more unusual species, the School has slowly broadened its reach to teach local, interstate and overseas food-lovers how to cook a huge variety of cuisines. While seafood is still its raison d'être, there's no longer any need to convince most people to try cooking with mussels, octopus or crabs, in fact abalone, sashimi, pipis and sea-snails don't daunt many of the food-savvy guests who now fill classes most weekday evenings and weekends. All Asian flavours are in demand, with a class beginning in the Thai shops of Chinatown among the most popular; and leading Australian chefs, including Christine Manfield, Matthew Moran and Guillaume Brahimi, are among the School’s presenters.

All classes commence in the School’s tiered auditorium with a demonstration of the dish or dishes to be prepared. It may look easy in skilled hands, but recreating it later in your own kitchen can be quite another thing. This is where Sydney Seafood School is unique … after watching the demonstration, guests roll up their sleeves and, in groups of five with guidance from the presenter and assistants, recreate the dishes, preparing a delicious seafood meal which they then sit down and enjoy with a complimentary wine tasting.

Guests cook at custom-made, stainless steel cooking islands fitted with state-of-the-art Fisher & Paykel appliances, including a gas CookSurface, oven, refrigeration unit and extraction system. Hettich soft close drawers, hinges and runners ensure all cabinetry opens and closes smoothly and silently and 46 inch High Definition LCD Sharp television screens above the demonstration bench ensure a perfect view of all the cooking action.

Once the cooking's over, guests adjourn to the dining room which features a 180 degree photomural of Blackwattle Bay and fishnet chandeliers with over 6,000 gently glowing globes. It's casual but comfortable with cloth serviettes, Villeroy & Boch china and Spiegelau glassware, plus coffee from the School's Nespresso coffee machines.

Sydney Seafood School conducts a wide range of classes for all skill levels, from a simple paella or stir-fry to the more complex weekend workshops with leading chefs. A vast array of cuisines and cooking styles are covered, including the School's most popular class, Seafood BBQ, using built-in 5-burner Beefeater gas barbecues and scheduled five or six times a month to keep up with demand!

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Offered through

Sydney Seafood School