Indigenous Australians have been gathering and catching food from the sea for millennia. For Aboriginal and Torres Strait Islander peoples, fishing not only provided sustenance, but was also a cultural practice informed by ecological knowledge, passed down through generations. 

This class is held in collaboration with the fantastic chef Luke Bourke (from Rockpool Bar & Grill) and the National Indigenous Culinary Institute (NICI) which supports young Aboriginal chefs through their apprenticeships, and helps establish and support their career pathways.

What You’ll Learn

• Where to source and buy native ingredients
• Which native ingredients work best with seafood 
• How to support Indigenous-owned businesses
• How the National Indigenous Culinary Institute is supporting young Aboriginal chefs across the country

What You’ll Cook

• Kingfish tartare with Davidson plum and seaweed 

• Pan fried bream with warrigal greens and lemon myrtle butter sauce

Class Inclusions

• Expert demonstration 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.

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. 

We make every effort to ensure that the class and the recipes proceed as advertised. However occasionally we may need to alter recipes, ingredients or class format due to availability of produce or other circumstances.