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 moved from Sixpenny to become head chef at the unparalleled Shell House, and most recently has found himself leading the team at the Bathers' Pavilion Restaurant, to much critical acclaim. The Pavilion's menu is uniquely interactive, focusing on the provenance of each and every ingredient, and this class is inspired by that innovative menu. Expect fun and fresh produce-forward dishes, with plenty of fine-dining tips and tricks.

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 simple, yet 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 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. 

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