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COOKING UP A CELEBRATION

by / Comments Off on COOKING UP A CELEBRATION / 24 View / January 9, 2020

SYDNEY Seafood School, one of Australia’s leading providers of hands-on cooking experiences, is celebrating its 30th anniversary with a program of new events and guest chefs.
The school opened in 1989, with cooking classes hosted by Serge Dansereau (The Bathers’ Pavilion, then head chef of Kables at the Regent Hotel), Charmaine Solomon (cookery writer and television presenter), Peter Doyle (ex est. and then at Le Trianon) and master sushi chef Hideo Dekura.
Seafood School manager Roberta Muir, in charge for the last 22 years, says: “The school’s first program is like an archaeological find. What’s really interesting is that many of the themes are still among our most popular today, including barbecuing seafood.”
The school, which sits above the Sydney Fish Market, features a custom-made kitchen, dining room and a tiered theatre. All classes showcase a three-in-one experience, including a live demonstration, hands-on cooking and dining with a glass of wine.
The line-up of chef talent appearing across the 30th-anniversary program features Mike McEnearney (Kitchen by Mike), Mike Eggert (Totti’s), Mark LaBrooy (Three Blue Ducks), Morgan McGlone (Belles Hot Chicken), Palisa Anderson (Chat Thai), Paul Carmichael (Momofuku Seiobo), Giovanni Pilu (Pilu at Freshwater) and Alessandro Pavoni (Ormeggio at The Spit).
Although housed in the Fish Market, the program is about much more than seafood. McEnearney will host a sourdough bread making class; Eggert will showcase the best of seasonal vegetables; McGlone will share the secrets of his famous southern-style chicken.
The school is also known for its focus on wine and food matching. McGlone will host with Mike Bennie of P&V Wine and Liquor Merchants, while Lucio Galletto of Lucio’s in Paddington has invited his friend and Italian wine importer Piero Tantin, of Godot Wines, to present a range of boutique Italian wines alongside his dishes.
Whereas elegant dinner party entertaining was the ideal in the late ’80s, today it’s all about keeping it quick and easy. “Everyone’s time poor,” says Muir. “Our mission is to inspire everyone to eat well together and we’ve realised that if we can help people get a meal on the table in around 30 minutes, using ingredients they have on hand, then they will cook more often, so many of our events have that sort of theme.” Visit sydneyfishmarket.com.au.