Experience No.058 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences. Twenty years ago, sautéing octopi or steaming mussels for paella was best left to the experts. Thanks to Sydney Seafood School, these skills have become almost passé – a generation of foodies have gone to the master, learned and changed Sydney’s seafood scene forever.

Everything from Seafood BBQ, Thai, Tapas, Moroccan, Sushi and Laksa classes are taught throughout the week and on weekends in two, three and four hour sessions starting at $80.

The school butts up next to the always-pumping Sydney Fish Market down by the Pyrmont wharf, so you know the produce is sourced fresh. The list of guest presenters reads like an honour roll of Sydney’s brightest chefs: Christine Manfield from Universal Restaurant; Aria’s Matt Moran; Justin North of Bécasse and Etch; and Peter Doyle from Est are just a few.

Michael McCann is another big name, but in restaurant design, and his recent $1 million refurb of the Sydney Seafood School has meant state of the art cooking technology now mixes with cool design features like the Icelandic fish leather lining the walls.

Luckily you don’t need to worry about splattering anything on that expensive feature wall; it’s in the auditorium where cooking demonstrations take place. Students are then let loose next door at the more austere, accident-proof cooking islands.

Everything from Seafood BBQ, Thai, Tapas, Moroccan, Sushi and Laksa classes are taught throughout the week and on weekends in two, three and four hour sessions starting at $80. Enjoy whatever you cook afterwards with a glass of wine in the dining room. It’s an experience not to be missed.

Did you know: In terms of sheer variety of seafood, Sydney Fish Market is the second largest in the world, trading upwards of 16,000 tonnes each year. The largest? The legendary Tsukiji Fish Market in Tokyo, which trades around 700,000 annually.

Enjoy this article?

You can find it in Issue 32 along with
loads of other great stories and tips.

BUY THIS ISSUE