A Koori Christmas brings together everything we love about our First Nations Seafood classes: passionate young Indigenous chefs, native ingredients, and the original native food: seafood.

We held our first First Nations Christmas class and feast in 2023 in partnership with the National Indigenous Culinary Institute, which supports and mentors young Indigenous chefs through their apprenticeships and into career pathways.

In 2024 we're upping the ante with A Koori Christmas, sharing more recipes, native ingredients and unforgettable stories. 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.

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 and Eat

• Kingfish crudo
• Prawn cocktail with lemon myrtle marie rose
• Barramundi with pepperberry tartare sauce
• First Nations festive tarts

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 at a shared workstation 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.