First Nations Seafood with Warndu - Rebecca Sullivan and Damien Coulthard

AUD $180.00
  • Duration: 3 Hours
  • Location: PYRMONT, NSW
  • Product code: FNSxWARNDU

At Sydney Seafood School we're proud to showcase some of Australia's most amazing Indigenous food talent - from chefs to producers to educators - in our First Nations Seafood series. 

For this class we're delighted to welcome Warndu founders Damien Coulthard and Rebecca Sullivan. Damien is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator and high school teacher; Rebecca is a food educator, regenerative farmer, Yale World Fellow, food writer and TV presenter. Together they are the authors of Warndu Mai (Hachette) and First Nations Food Companion (Murdoch Books).

Inspired by these books, in this hands-on masterclass we'll take a deep dive into native ingredients and how to incorporate these distinctive plants, nuts, seeds and proteins into dishes that are local and seasonal in the truest sense of these words. 

What You'll Learn

  • All about a wide range of native plants, proteins, and ingredients.
  • How to source these ingredients responsibly, supporting Indigenous-owned businesses.
  • How Warndu's mission is to regenerate culture, community, tradition, health and our soil.


  • Seafood pho with native ingredients 
  • Barra burger with bush tartare sauce 

Class Inclusions

  • Expert demonstration by Rebecca Sullivan and Damien Coulthard.
  • 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 and Sydney Seafood School apron.

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 

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.