The Latest from Sydney Seafood School
I don’t always get to do our SSS cooking classes from start to finish. So it was fun to be more than a fly on the wall recently and get my hands dirty (literally) for our inaugural Fillet-a-Fish class.
It is as its name suggests: a fish filleting class, where guests learn to fillet three different fish, then take them home to cook. (And, yes, we did steal the name from a well-known fast food brand.)
The beauty of this class is that it’s short and sweet (one hour) and it’s all about a skill that not many of us have. I might be the manager of Australia’s leading seafood cooking school but I have to confess my fish filleting skills leave a bit to be desired. Luckily our presenter Jen is an expert and taught us the tricks of the trade.
We also butterflied garfish and learnt how to remove their fine bones, but the class varies based on the daily market catch. We took home garfish, sea mullet and snapper fillets ready to be cooked, bones for making stock and a recipe booklet full of inspiration. Our next classes are July 10 and August 24 – join us there.
WATCH THIS SPACE
It’s been a busy time at SSS. We’ve been shooting our new cookbook, due to be published later this year. We’ll bring you more on this as we get closer to the publication date, but suffice to say we’ll have your Christmas gifting sorted!
An awful lot of work goes into creating a book like this and we’ve been lucky to work with some very talented people. You can see them in action below.
WINTER CLASSES
Our winter program has well and truly kicked off. I can’t wait to learn the secrets to some of Junda Khoo’s vibrant dishes, inspired by both Malaysian street food and home cooking. His masterclass is on Thursday June 13th. Malaysian Chilli Crab, anyone?
I’m also looking forward to welcoming back Bhavna Shivalkar to share her knowledge of and passion for Indian spices and cooking techniques, in Kerala and Beyond. Her last class with us was a huge hit and we know this one will be too.
To celebrate NAIDOC week we’ve got Luke Bourke and Nathan Lovett from the National Indigenous Culinary Institute returning to SSS for First Nations Seafood, a deep dive into native ingredients, including the original native ingredient – seafood. If prawn and warrigal greens dumplings with saltbush chilli dipping sauce sound like your thing, this is a class not to miss.
If you’re an oyster lover or just oyster curious we’ve got a class for you too. We’ve teamed up with East 33 for a Sundowners session on all things oysters, with Four Pillars G&Ts to get the party started.
And if you’re not leaving town this long weekend, you’ve still got time to book into three fabulous classes: Seoul Food: Taste of Korea, XO Mud Crab and BBQ Master. We’re offering a 20% discount using the code WARMUP. But be quick!
SALLY WEBB
MANAGER,
SYDNEY SEAFOOD SCHOOL
LATEST RECIPE VIDEOS…
 |
