We love our seafood in Australia, and are blessed with an abundance of it, but we generally aren’t very adventurous when it comes to the species we eat.

The classics fly off the shelves year-round, while lesser known species are often left to the wayside. We’re on a mission to change that.

The new Sydney Fish Market cookbook, A Fish for All Seasons, celebrates 35 seafood species that are overlooked or under-loved. This class will give you an exclusive taste of the book alongside a bunch of useful tips and tricks for a lifetime of delicious seafood cooking.

And the best part is that you get a hardcover copy of the book included in your ticket price!

What You'll Cook

• Chilli salt School Prawns
• Summer mayo trio (with these in your repertoire your summer seafood is
  sorted)
• Poached Scorpionfish with Asian herb salad and chilli lime dressing

About the Book:

A Fish For All Seasons is a beautifully photographed and illustrated cookbook that will introduce you to a wide range of sustainable, plentiful and affordable species, and includes a host of tips on how to buy, prepare and cook them.

In addition to 70 accessible seafood recipes, with easy species substitutes for each, you’ll also find another 29 recipes for salads, sides and sauces that are ideal building blocks for a lifetime of seasonal seafood cooking.

• Welcome drinks.
• 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 with a glass of wine or a beer.
• Take-home recipe booklet and Sydney Seafood School apron.
• A copy of A Fish for All Seasons

Please be aware that you will be cooking at a shared workstation in a group of 4-6. If you would like to book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au to discuss your options. 

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.