sydney seafood school
The Celebration
Sydney Seafood School celebrates its 20th anniversary in November 2009 with a swag of exciting birthday presents. The 20th anniversary program which runs from November to February is offering a variety of classes with some of the most respected chefs in Australian. Following a 3-month refurbishment, by Michael McCann of dreamtime australia design, the School has relaunched with a beautiful new look and a cutting-edge fit out.
Food is as much about visual appeal and texture as it is about taste … after all we eat with our eyes first. The new-look Sydney Seafood School is certainly broad on eye-appeal and a feast of textures: from the stunning sandstone sculptures of award-winning artist Michael Purdy, through the Icelandic fish leather lining the auditorium, to the wild ‘blackboard graffiti’ of artist Joy Godley on the hands-on kitchen walls. Rich oak wood panelling, a Madagascan limestone bench top full of gorgeous fossils, sleek stainless steel and lots of glass complete the Michael McCann-designed refurbishment.
You can't miss out on this great opportunity to join their celebrations and have the chance to cook with the best chefs, with the best ingredients and in the best kitchen you can ever imagine.
The School
Since 1989 Sydney Seafood School has pursued its mission of showing Sydneysiders 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. 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!
For a program of classes click here or call + 61 2 9004 1111 and for the hard-to-shop-for friend or relative, a gift certificate to Sydney Seafood School can solve your gift giving worries, click here to order one now.
For further information click here to visit the Sydney Seafood School website.
