Australia, Sydney
Exciting New Class Format Launched on Seafood School’s Summer Program
media release:
Sydney Seafood School is Australia’s largest cooking school, with hands-on facilities for up to 50 guests. But sometimes people request a smaller, more intimate class says the School’s Manager, Roberta Muir. “I’m very excited to be launching a new style of class this program,” Muir adds, “with a more intimate format and a maximum of 20 guests, who will spend more time in hands-on cooking and finish by sitting down to enjoy their meal with the chefs.”
The first is a 3-course dinner with matched wines presented by Sardinian chef Giovanni Pilu from Pilu at Freshwater and his award-winning sommelier, Lara Caraturo. Guests will work in pairs to prepare three Sardinian-inspired courses (including dessert, an unusual touch for a cooking school focused on seafood), then sit down with Giovanni and Lara to enjoy their meal and discuss the food and wine matches.
Foraging is part of the new food ethos – it’s local, it’s organic, it’s seasonal and it’s fun. The world’s leading chefs, from Rene Redzepi of Noma (#1 on The World’s 100 Best Restaurants list) to Ben Shewry of Attica (The Age Good Food Guide’s Chef of the Year), have put foraged food on the menu and on the map. So Muir has devised a foraged food class in this more intimate style with two of Sydney’s keenest foraging chefs, Darren Robertson (previously head chef of Tetsuya’s) and Mike Eggert (previously of Billy Kwong, now at Duke Bistro). Guests will prepare dishes using ingredients foraged by the chefs, then sit down with Darren and Mike to enjoy their meal with a glass of wine and continue the foraging discussion.
Of course there’s also a whole host of other leading Sydney chefs sharing their kitchen secrets in the School’s regular format (demonstration followed by hands-on in groups of 4-6 in the School’s state-of-the-art kitchen). Mark Best from Marque Restaurant (#70 on The World’s 100 Best Restaurants list) kicks things of on 3 November, followed by Jonathan Barthelmess (at Manly Pavilion until the end of this year), Dan Hong (Ms.G’s), Stephen Hodges (Fishface), Christine Manfield (Universal), Alessandro Pavoni (Ormeggio at the Spit & Spiedo Restaurant & Bar), Somer Sivrioglu (Efendy Restaurant), Damien Pignolet (Bistro Moncur), Lucio Galletto (Lucio’s Italian Restaurant), Shaun Presland (Saké), and Mark Jensen (Red Lantern).
Plus early 2012 sees three leading Melbourne chefs head north to conduct classes: Ben Shewry from Attica (#53 on The World’s 100 Best Restaurants list) makes his Seafood School debut on 4 February; Frank Camorra from MoVida, a big hit on the School’s last program, returns on 21 January; and Cheong Liew from The Botanical, a regular presenter during his days at The Grange in Adelaide, is back with more of his unique fusion of Asian and European cuisines on 18 February.
Muir says: “Another new format is the Saturday night Quick and Delicious class – a chance to combine cooking with a social Saturday night out. Kick off with seafood canapés and wine before whipping up three quick and delicious seafood dishes perfect for casual entertaining, then relax over dinner with another glass of wine. And if you book a bench of 6 people for this class, you only pay for 5.”
Kids are keener than ever to get into the kitchen and during the Christmas school holidays the School is offering a 3-hour hands-on cooking class specifically for teenagers aged 13-17 years old.
And thinking of Christmas – the School’s gift certificates are the perfect Christmas gift for the hard-to-shop-for foodie in your life; they’re available for any amount and valid for 12 months, can be purchased and printed online or ordered over the phone.
The November-February program of classes and latest FISHline News can be viewed at www.sydneyfishmarket.com.au. Classes can be booked online and gift certificates purchased from the website.
Contact Sydney Seafood School on (02) 9004 1111 or sss@sydneyfishmarket.com.au and FISHline on (02) 9004 1122 or fishline@sydneyfishmarket.com.au
Could not grab feed.
