Rosheen Kaul is a culinary force of nature. She describes herself as “Chinese-ish”, acknowledging her heritage, which includes Chinese, Filipino, Kashmiri, Malay, Peranakan and Indonesian influences.

The food writer and creative, and former head chef of Melbourne’s much-loved Etta, Rosheen is also the author of two books, the award-winning Chinese-ish and her new tome Secret Sauce, which will be published in September.

Rosheen will be showcasing a selection of her “crazy-delicious condiments” (and recipes that bring them to life) that – trust us - will literally transform your cooking. This is a class not to be missed.

What you’ll learn

• How a  well-made sauce can keep the seasoning of a dish consistent
• That making sauces doesn’t need to be difficult
• That a tasty sauce in the fridge can transform all sorts of dishes
• How to “season with your heart”  

What You'll Cook

• Tuna and smashed cucumber + Bagna cauda chilli oil
• Prawn & avocado salad + Basil and green chilli sambal
• Fried calamari + Crispy Shallot & Yuzu Tartare  

Class Inclusions

• Welcome drinks.
• Expert demonstration by Rosheen Kaul
• 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
• Free parking at Sydney Fish Market
• 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. 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.