Already know how to pan-fry a fish fillet? Comfy tossing some prawns on the barbecue? Sounds like it's time to step up your seafood game. Dive into Seafood Specialist to learn how to fillet, clean, prep and cook a range of seafood species.
Our friends at the National Indigenous Culinary Institute are back to run you through the ultimate Christmas entertaining menu. Learn how to ethically source and cook with saltbush, warrigal greens, Davidson plum, and so much more.
Forget everything you think you know about Indian food. We've called in Bhavna, the modern Desi, to give us an authentic lesson in all-things Indian home cooking.
It's time for another artisan workshop: this time, passata! We've called in Alex Elliot-Howery from Cornersmith to host our very own passata day, and teach us how to make the glorious, crimson elixir just like nonna would.
To kick off summer, we’re welcoming the much-loved food writer, photographer and cookbook author Emiko Davies into Sydney Seafood School for a hands-off Sundowner Session to celebrate the publication of her new book.