Sydney Seafood School [©Sydney Seafood School]

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Since 1989 Sydney Seafood School has pursued its mission of showing Sydney-siders just how easy it is to prepare a wide variety of seafood species at home.

The School is now widely regarded as one of the country's leading cooking schools, with over 12,500 guests a year attending classes. From an initial goal of creating a demand for the more unusual varieties of seafood, the school has broadened its reach to teach local, interstate and overseas 'foodies' 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 clientèle who now fill classes most weekday evenings and weekends. Asian flavours are in demand, with a class beginning in the Thai shops of Chinatown among the most popular. Leading Australian chefs teach classes, including Christine Manfield, Cheong Liew, Damien Pignolet, Matthew Moran and Guillaume Brahimi.

All classes commence with a demonstration of the dish or dishes to be prepared. As anyone who's ever watched an expert in the kitchen knows: it may look easy when skilled hands do it, but recreating it later in your own kitchen is quite another thing. And this is where Sydney Seafood School is unique, after the demonstration guests roll up their sleeves, don an apron and, in groups of five, recreate the dishes they've seen demonstrated. Under the watchful eye of the demonstrator and assistants, each guest helps create a meal of which they feel quite proud. Then of course (most people's favourite part), everyone sits down to their seafood feast with a complimentary wine tasting.

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, which is scheduled four or five times a month to keep up with demand!

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