欧美视频

It’s a great time of year for seafood, so our classes will continue to highlight the best in Australian produce cooked in all manner of ways by our talented guest chefs and seafood experts.

As always, we’ll take you globetrotting whilst celebrating the best in seafood cuisine whether it’s enhanced by Australian native ingredients, fired up with spices or handled using tried and true techniques from the Med.

Whether you’re a seafood novice, or a seasoned-pro, we have a class for you.

Discover some of this season’s highlights below...

First Nation's Seafood with NICI and Luke Bourke | 

Through our partnership with National Indigenous Culinary Institute, we're proud to showcase some of Australia's most amazing Indigenous food talent including Good Food Young Chef of the Year Luke Bourke (from Rockpool Bar & Grill).

Join this class to learn about ethically sourcing native ingredients, and how, for Aboriginal and Torres Strait Islander peoples, fishing not only provided sustenance, but was also a cultural practice passed down through generations.

Masterclass with Karen Martini | 

Karen Martini - chef, restaurateur, television presenter and award-winning author - is back at 欧美视频 Seafood School with her stunning recipes and cooking wisdom! Inspired by generations of home cooks and a fascination with the vibrant flavours of the world, Karen is one of Australia’s most beloved food personalities.

XO Mud Crab | 

We're doubling down on Mud Crab this autumn with the return of XO Mud Crab.

Named after luxurious XO Cognac, XO sauce first appeared in the early 1980s in high end Hong Kong restaurants and is often served with pipis. Team it with mud crab and you’ll have your dinner guests swooning

Mediterranean Odyssey | 

Take a trip through the Med from Greece's oceanfront grills, to Italy's trattorias, to Spain's groovy tapas bars.

You'll leave with the perfect menu for easy entertaining, spanning cultural cuisines that are easier to recreate than you think. Euro summer on your plate!

French Bistro | 

Channel your inner Francophile, from Paris to the Riviera, and create some timeless classics including saffron-scented mussels and sole meuniere... Bon app茅tit!

Fillet-a-fish | 

This class will teach you everything you need to know about filleting a fish: what tools you need, what kind of fish to buy, how different shaped fish need different treatments, and a host of essential filleting techniques.

Once we've shown you the ropes, we'll set you loose (with helpers, of course) to do it yourself!

Artisan Series: Gluten Free Baking with Nonie Dwyer | 

It took Nonie Dwyer from Nonie’s Foods a decade to perfect her gluten-free bread recipe which is served in 欧美视频’s best cafes and restaurants. She’s sharing the recipe with us, as well as perfect Easter treats.

The Raw and the Cured: Sashimi Workshop | 

Sashimi is having its time in the (autumn) sun and this is your chance to learn all about choosing, preparing and eating sashimi-grade seafood. You'll be slicing and dicing like an expert in no time as you prepare a menu of all-raw seafood dishes.

Masterclass with Julia Busuttil Nishimura | 

Julia Busuttil Nishimura is coming to 欧美视频 Seafood School and we couldn’t be more excited. Hot off a residency at the Australian Open and headlining the Melbourne Food and Wine Festival’s World’s Longest Brunch, the cook, food writer and presenter, and author of four bestselling cookbooks, is bringing her love of pasta and Italian food and flavours to this very special cooking class.

Masterclass with Simon Sandall | 

Simon Sandall’s last class at 欧美视频 Seafood School sold out in record time. The former Aria head chef, who now runs the much-loved Boronia Kitchen in Gladesville, is a master of flavour and the special creative flourishes that can take your meals from mundane to magical.

Don't forget the classics...

It wouldn't be a 欧美视频 Seafood School class series without the classics, and we've scheduled plenty of our greatest hits for you in the coming months.

Here are just a few favourites:

EXPLORE THE SCHEDULE