If anyone has the chops to teach you about modern Australian Chinese food, it's Hamish Ingham. His CV boasts spells at some of Sydney's foremost Chinese restaurants, including Billy Kwong and Lotus Dining Group, and he's recently brought the cuisine to his local area with Redfern spot Redbird. 

Ingham has travelled extensively through every province in China since the early 2000s, and many of the dishes on the Redbird menu are inspired by what he found on his travels. Dive deep into authentic Chinese flavours with a modern twist in his May Masterclass. 

That delicious Australian-Chinese food doesn't have to be kitschy to be delicious. Why you saw Murray Cod on every fine-dining menu last year.

What You'll Cook:

• Scallop and Prawn Wontons with Sichuan Chilli Dressing
• San Choy Bow of Vegetables and Moreton Bay Bug
• Steamed Murray Cod with Ginger and Shallots 

Class Inclusions

• Welcome drinks and canapes.
• Expert demonstration by Hamish Ingham 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.