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Sydney Fish Market, Waterfront Arcade, First Floor, Corner, Bridge Road & Banks St. Pyrmont. Sydney, NSW, 2009.
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What you should know about Sydney Seafood School

Business School in Sydney, Cooking School in Sydney, Business in Sydney, Corporate in Sydney

Seafood cookery classes for all tastes & skill levels; a wide range of 2-4 hour classes on various cuisines and cooking styles plus private cooking classes for businesses & groups. For a program of classes visit www.sydneyfishmarket.com.au or call (02) 9004 1111. Course prices start at $a85 (including gst) and include an expert seafood cookery demonstration, seafood meal, hands-on session, a take home recipe kit and parking at sydney fish market. Guests then enjoy the fruits of their labour with a complimentary wine tasting. All classes start with a demonstration, before guests roll up their sleeves and prepare the dishes for themselves in the school's hands-on kitchen equipped with state-of-the-art appliances. For the more experienced cook there are weekend workshops with some of australia's leading chefs, such as guillaume brahimi (guillaume at bennelong), christine manfield (universal) and matthew moran (aria). There are a wide range of 2 and 3 hour evening classes on various cuisines and cooking styles, tempura & teppanyaki, moroccan, paella, tapas, including chilli crab, and barbecueing. They also offer private cooking classes for corporate entertaining or staff team building. Sydney seafood school, located at sydney fish market in pyrmont, conducts seafood cookery classes for all tastes and all degrees of competency. Gift certificates - ideal for the hard to shop for foodie in your life - can be printed online or ordered over the phone.

It was established in 1989, when Sydney’s food obsession was in its infancy French was the largest category in leading restaurant guides and Asian flavors, taken for granted today, were tranquil considered exotic. The MSW fishing fleet caught sufficient of whiting, bream, snapper and Flathead to supply the local market. But in doing so, they also netted octopus, squid, red mullet, crabs, mussels and other species with which shoppers weren’t familiar at least not familiar sufficient to receive them home and cook them. A important portion of the fishermen’s catch was unwanted and sold as bait or for following to nothing to those who did enjoy it. All classes commence in the School’s tiered auditorium with a demonstration of the dish or dishes to be prepared. It may look effortless in adept hands, but recreating it later in your own kitchen can be quite another thing. This is where Sydney Seafood School is unique behind watching the demonstration, guests roll up their sleeves and, in groups of five with guidance from the presenter and assistants, recreate the dishes, preparing a delicious seafood meal which they then sit down and appreciate with a complimentary wine tasting. Sydney Seafood School conducts a expansive range of classes for all ability levels, from a simple paella or stir fry to the more intricate weekend workshops with leading chefs.

The School is considered to be one of Australia’s leading cooking schools. An improved wholesale market with live auctions more begin and close to the public. Australia’s Home of Seafood, Sydney Fish Market (FM) is the largest occupied fish market in the Southern Hemisphere and the third largest fish market in terms of variety in the world. Giuseppe and his brothers all went on to become professional fishermen and discard important parts of their lives working in the Australian fishing industry. Giuseppe sold the end of these vessels, the Beeton Star, in 1979 and bought a fish retail outlet in Newcastle, Bagnato Seafood, which he owned for three years with his brother Domenico. He returned to Italy and with his brother Diego purchased the San Francesca. Domenico recalls an incident on the Beeton Star when a fishing net got caught at the side of the boat as they were shooting the net to sea. Brought up in a multigenerational Italian fishing family and a keen fisherman from the age of eight, Salvatore recalls cleaning his family’s boats and helping to empty the catch of the day just for fun. In 1975, he sold this vessel and returned to Italy with his family, but again this was short lived. Conference facilities are also available for meetings earlier or after your cooking class. Change your classroom environment into a delicious hand son cooking experience, where students are introduced to a variety of new Australian seafood and taught how to select, prepare and cook it. What to look for when purchasing total fish: Live crustaceans (such as Crabs) should be consumed as soon as plausible behind purchase. We’re pioneers in best practice food safety handling, and continue to advance a seafood Quality Index to help assess the freshness, quality and shelf life of seafood benefiting industry, retailers and consumers. In addition to these onside initiatives, we remain to labor with industry bodies, governments, business partners and others to progress superior practice environmental management and sustainable practice across the entire seafood industry, at every stage of seafood production. We’ve also dev
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