Want to gain more confidence cooking meat? Yes – meat! Australia’s leading butcher, Vic’s Premium Quality Meat, has a shop at Sydney Fish Market – so we decided it was time to stretch beyond aquatic delights to more carnivorous offerings. Join Victor Churchill’s meat cookery expert at this hands-on class and master braised Middle Eastern lamb, roast pork loin with crispy crackling, and steak Café de Paris, then sit down to a delicious dinner.

Book a group of 6 and pay for just 4! To book this offer, enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

 To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

Luke Twemlow is a qualified chef who worked at the Hilton Sydney before focusing on seafood for 4 years with Doyles Restaurants.

In 2011 he decided to switch his focus to meat and joined Woollahra’s boutique butchery, Victor Churchill (owned by Vic’s Meat).

He is interested in all aspects of meat, from farming through processing to cooking, and explains: “Working for Vic’s Meat has given me exposure to some of Australia’s finest meat as well as expanding my knowledge tremendously. Getting to know meat from a butcher’s perspective has really helped me understand how, as a chef, to make the most of the whole animal.”