In a very special debut, we will be welcoming guest chef Aaron Ward for an unforgettable masterclass. 

After starting his career in a seafood restaurant in Coffs Harbour, Aaron developed a strong love of cooking with vegetables from his years at three-hatted Sixpenny, where he ascended to the role of head chef. Aaron has worked closely with local farmers throughout his career, learning the importance of seasonality, sustainability and having a ‘No Waste’ mindset in the kitchen.

Ward's CV includes Shell House, Sixpenny, Lumi Dining and Ester and his fine dining smarts shine through. He now leads the team at the Bathers' Pavilion Restaurant, to much critical acclaim. With a focus on the provenance of each and every ingredient the Bathers' menu is clever and original. This class is inspired by that innovative menu. 

What You'll Learn

• The secrets to sourcing the right ingredients and elevating them to their highest potential.
• How Bathers' Pavilion showcases local producers, farmers, and fishers in its dishes.
• That produce-forward and refined is always best.

Recipes

• Cured blue reef Coral trout, yuzu, wasabi, white radish, apple
• Aquna Murray Cod, black pepper, currants, pine nuts, radicchio
• Roman beans, almond, “verde”

Class Inclusions

• Expert demonstration by Aaron Ward.
• 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.
• A Sydney Seafood School apron.

Please be aware that you will be cooking at a shared workstation in a group of 4-6. 

If you have a group of 7 or 8, please contact us at 02 9004 1111 or email us at sss@sydneyfishmarket.com.au, and we'll be happy to assist you with your booking. To ensure a great experience for everyone, we do not accommodate larger private or corporate groups in our public classes. If you have a larger group or special request, feel free to call us, and we'll discuss the best options for you.

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.