Explore indigenous culinary heritage with Luke Bourke and NICI, in celebration of NAIDOC week: a time to honour and recognise the history, culture and achievements of Aboriginal and Torres Strait Islander people. 

For centuries. Aboriginal and Torres Strait Islander people have relied on the sea for sustenance, gathering and fishing. But this is more than just a way of life: it’s a cultural tradition informed by ecological knowledge, passed down through generations. 

Join the talented Luke Bourke from the popular Rockpool Bar & Grill as well as the National Indigenous Culinary Institute for this foray into native ingredients.

About the National Indigenous Culinary Institute:

NICI proudly assists young Aboriginal chefs through their apprenticeships, setting them up for success in their professional 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 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 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.