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Sydney Seafood School

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  • Sushi rice

    • KarinaFrancis on August 06, 2017

      The rice had a good flavour but it was a lot too "al dente" so the ratio of water to rice was a bit out. It was a bit disappointing because it was our first attempt at sushi making. Will look for another recipe next time

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  • Language English
  • Countries Australia

Publishers Text

With 13,000 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. 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.

To celebrate its 20th anniversary in 2009, the School underwent a major refurbishment by leading designer Michael McCann of dreamtime australia design, making it Australia’s most beautiful cooking school with a stunning sandstone entry wall by award-winning sculptor Michael Purdy, Icelandic fish leather lining the auditorium, and wild ‘blackboard graffiti’ on the hands-on kitchen walls. Rich oak wood panelling, an aubergine-hued marble demonstration bench, sleek stainless steel and lots of glass complete the look.

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.