Join guest chef Mark Best (Marque) for an engaging and educational cooking experience, where you can learn all the professional tips and tricks to his signature inventive Australian cuisine. Mark's class will focus solely on a fantastic sustainably-caught species from South Australia (that you probably haven't heard of before) - the Coorong Wild Seafood Carp - showcasing the myriad things you can do with one humble and delicious species.

Australians may love seafood, but most of us aren’t very adventurous with the species we try. The classics (salmon, prawns, oysters, barramundi) fly off the shelves year-round, while lesser-known species are often left to the wayside. Whether it be social taboo, or just not knowing how to cook them, a huge portion of seafood species are underutilised. 

Australia is in a unique position with many types of seafood, as we have such an abundance available to us. This means that species which are considered delicacies overseas can often be found much cheaper right on our doorstep.  

One such seafood species is the Carp, which is a hugely popular eating fish in Europe, the Middle East, and Asia, but unfortunately has a negative reputation in Australia. These fish, however, can be delicious when treated properly – just ask Maggie Beer or Hugh Fearnley-Whittingstall of River Cottage!

If you think you don’t like Carp, this cooking class is guaranteed to change your mind! 

Recipes

• Carp Kofta
• Carp Larb
• Steamed Carp 'Three Rivers'

Class Inclusions

• Welcome drinks and canapes.
• Expert demonstration by Mark Best in our tiered theatrette.
• A fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
• Time to enjoy your creations in our stunning dining room.
• Free parking at Sydney Fish Market.
• Take-home recipe booklet.
• Sydney Seafood School apron.

Our COVID Safety Measures

• Class sizes limited to 40 guests.
• It is a condition of entry that all patrons comply with Sydney Seafood School’s COVID Safe Management Plan. A copy of our plan is available for viewing upon arrival.
• All patrons must sign in via the Service NSW App, and wear a mask at all times while indoors.
• Guests will be asked to maintain high standards of hygiene throughout their class including regularly washing and sanitising their hands.
• Guests may be asked health screening questions on arrival; we ask that if you’re unwell or have flu like symptoms that you do not attend your class and contact a member of our team to make alternative arrangements. Our emergency after-hours number is 02 9004 1141.

Please be aware that you will be cooking in a group of 4-6. To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au.