Sydney Seafood School

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  • Barbecued Patagonian toothfish skewers with wasabi mayonnaise

    • lorloff on June 20, 2020

      This was simple to make and delicious. We ended up using the full filets and broiling them for about 8 minutes. I mixed some of the chopped scallions into the wasabi mayonnaise which worked very well. The marinade was delicious, but it made too much. So I would suggest ½ the amount of olive oil. Used Meyer lemon olive oil which worked very well. Added a bit of pressed garlic to the marinade as well. Will make again. Need to go back the Japanese market to get more Yuzu juice which made the dish. Here is the correct link: https://www.sydneyfishmarket.com.au/Sydney-Seafood-School/Recipes/Delicious-Seafood-Recipes/List/Barbecued-Patagonian-Toothfish-Skewers-with-Wasabi-Mayonnaise

  • Spicy seafood noodles (Char kway teow)

    • chawkins on January 05, 2021

      Excellent. I made a few substations: had no cockles so added A pair of Chinese sausages which are an usual ingredient in non-seafood-only version of this dish, choy sum instead of garlic chives which are out of season here, Genoese basil instead of Thai because I have it growing indoors and skipped the banana leaf.

  • Leatherjackets with burnt butter and capers

    • KarinaFrancis on August 11, 2021

      Yum! I love leather jacket, it’s such an underrated fish. This is a delicious and super simple dish with classic flavours. Sadly the Silver Fox wasn’t a fan of the bones.

  • 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

  • Baked butterflied Australian sardines with Parmesan sage crust

    • fairyduff on July 20, 2020

      Highly recommended. A tasty dish that is low-effort and has a quick cooking time. I made the breadcrumb crust in a slightly different order - combining all other ingredients into a paste and then adding breadcrumbs last of all, rubbing the paste through with fingertips.

  • Butterflied garfish fried in a crisp coating

    • fairyduff on March 30, 2020

      Brilliant! How to make a delicious fish even more so.

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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.