Learn how to cook like a pro at these Sydney Seafood School winter masterclasses

Get creative with these seafood recipes that you can replicate at home
Mussels in a stew
Photograph: Supplied/Sydney Seafood School
By Saskia Morrison-Thiagu for Time Out in association with Sydney Seafood School
Advertising

There’s nothing more comforting than a big bowl of seafood pasta or freshly cooked mussels. But what if you could do it yourself, and impress all your friends with a hearty meal perfect for colder weather?

At Sydney Seafood School, you can learn the culinary skills to take your dinner parties and everyday cooking to greater heights. Trust us, you'll be swimming in all the glory of your delicious creations in no time. To find out more about each masterclass on offer, have a read below.

Sydney Seafood School masterclasses

Have you ever wondered what goes into a delicious XO sauce? This XO Mud Crab masterclass is here to demystify that. Named after the luxurious XO Cognac, XO sauce first appeared in the early 1980s in high-end Hong Kong restaurants. In this class, you’ll discover why XO sauce is a worldwide umami sensation, before handling and cooking your own mud crab in line with RSPCA guidelines. You’ll also learn to make stir-fried snake beans with garlic. Plus, enjoy welcome drinks (included in the price).

Not only is the Aussie landscape beautiful and unique, but we also have a variety of native plants, nuts, seeds and protein that are perfect for cooking with. If you’ve ever been curious about Indigenous cooking, you can’t miss this session with  Luke Bourke and the National Indigenous Culinary Institute (NICI). In this fantastic class, you’ll learn how to source and buy native ingredients, which native ingredients work best with seafood, how to support Indigenous-owned businesses and how the NICI is supporting young Indigenous chefs across the country.

Love Indian cuisine and wish that you had the skills to master what you can’t get enough of eating? Modern Indian chef Bhavna Kalra Shivalkar is here to help you perfect Indian cooking, and teach you to make dishes that you may not have even heard of before. You’ll learn how to use traditional spices in the right quantities and how to gently build authentic flavour. You’ll also come home with delicious recipes for Kerala-style prawn curry, Malvani fish fry, beetroot raita and lemon and cashew rice. Plus, enjoy welcome drinks (all included in the price).

Aaron Ward has earned much acclaim in the Sydney cooking sphere, working as a head chef at the three-hatted Sixpenny before moving to Shell House as the head chef. Now, he leads the team at the Bathers’ Pavilion Restaurant, and in this wonderful masterclass he will share his tips and tricks for cooking impeccable seafood. Coming in hot with a ‘no waste’ mindset,  Ward has worked with local farmers to learn the importance of seasonality and sustainability.  You’ll learn the secrets to finding the right ingredients, plus make cured blue reef coral trout with yuzu, wasabi, white radish and apple, and aquna Murray cod with black pepper, currants, pine nuts and radicchio.

How much pasta is too much pasta? That’s a trick question, because the answer is there can never be too much pasta. In fact, roll up your sleeves and warm up those kneading muscles because Lizzie Hewson, multi-talented food writer and founder of Saturday Night Pasta, will show you how to become a pasta-making expert. You'll be hand-rolling cavatelli and making semolina pasta, calamari ragu, egg pasta, ricotta and pesto ravioli with burnt butter and cherry tomato sugo, and garlic greens and potato. Say that ten times fast. Just kidding, please don’t.

To find out more about Sydney Seafood School, head to the website here.

Recommended
    You may also like
    You may also like
    Advertising