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. 

The First Nations Seafood class is hosted by the fantastic chef Luke Bourke (from Rockpool Bar & Grill) who was recently announced as a Good Food Young Chef of the Year finalist. This class is in collaboration with 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

• Prawn and warrigal greens dumplings with chilli saltbush dipping sauce

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

Class Inclusions

• Expert demonstration by Luke Bourke 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.
• Take-home recipe booklet and Sydney Seafood School apron.

Please be aware that you will be cooking at a shared workstation in a group of 4-6. If you would like to book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au to discuss your options.

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. 

Recipes may contain allergens beside fish, crustaceans and molluscs. Please contact us for more information.