Sydney Seafood School Spring Series

Learn to cook from some of Sydney’s best, including Lankan Filling Station’s O Tama Carey, ex-Fred’s head chef Danielle Alvarez, Elizabeth Hewson of Saturday Night Pasta and more.

For more than 30 years, Sydney Seafood School has been teaching home cooks how to make the most of the daily catch in their kitchens. Big names from the food and hospitality industry have come on board in the past – including Paul Carmichael, Mike McEnearney, Mark LaBrooy, Palisa Anderson and Christine Manfield. Now a new crop of instructors has been announced for the spring sessions.

Lankan Filling Station chef and lanka food cookbook author O Tama Carey is getting behind the pans to cook some of her favorite Sri Lankan dishes, including hoppers; author and former Fred’s head chef Danielle Alvarez will take you through recipes from her cookbook Always Add Lemon; and get hands-on when Saturday Night Pasta author Elizabeth Hewson teaches you to make semolina pasta from scratch (plus four shapes and two seafood sauces).

You can also learn healthy fish and veg dishes from Tom Walton, First Nations seafood dishes from Rockpool Bar & Grill sous chef Luke Bourke and how to style a long lunch table with Every Night of the Week‘s Lucy Tweed.

Attendees get a three-in-one cooking experience that starts with a live cooking demonstration in the tiered theaterette. Next it’s into the kitchen, where students work in groups to re-create the demonstrated dishes. After the work is done, everyone moves into the school’s dining room to enjoy the fruits of their labor with a glass of wine.

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