Sydney Seafood School

Located at Sydney Fish Market Banks Street, PYRMONT

Ph:(02) 9004 1111

Sydney Seafood School Special Offer

Monday 8 October: Sydney Seafood School is happy to offer Sydney Eats E-news subscribers 25% off the price of the Monday 8, Nick Crosby from Nove class. 6.30pm - 8.30pm Class Code: NOV $75 
Contact the Sydney Seafood School now

At this hands-on dinner class you’ll learn a deliciously simple down-to-earth Italian seafood dish from the chef of Nove, little sister restaurant to the much acclaimed Otto on Woolloomooloo Wharf.

Nick was born in 1981 and began his apprenticeship at Longrain in Surry Hills in 1999 before moving on to Steve Manfredi’s bel mondo. Nick says it was at bel mondo that he had his first introduction into REAL Italian cooking: “Growing up in Haberfield I was of course exposed to fine Italian produce but until that time had thought of ‘Italian’ as spaghetti Bolognese and lasagne”, he says.

After a year at bel mondo, Nick spent time at The Boathouse on Blackwattle Bay and Onde in Darlinghurst, where he learnt to cook ‘French bistro’ food. He left Onde in 2004 to join the team at Otto in Woolloomooloo before being offered the opportunity of running their sister restaurant, Nove, in August 2006. He jumped at the chance, and has been there ever since.

About the Sydney Seafood School 

A recent refurb of an old corner pub has proved very successful for chef Brent Savage and Sommelier Nick Hildebrandt who first worked together at fine-diner Marque, then the very funky Moog Food + Wine. Savage now combines some of the wizardry of molecular gastronomy with honest flavours and excellent produce to create exciting dishes full of real taste. Learn one of his favourite seafood dishes at this hands-on dinner class

Since 1989 the Sydney Seafood School has pursued its mission of showing Sydney-siders just how easy it is to prepare a wide variety of seafood species at home.

The School is now widely regarded as one of the country's leading cooking schools with over 10,000 guests a year attending classes. From a prime directive of creating a demand for the more unusual varieties of seafood, the school has moved into teaching local, interstate and overseas 'foodies' (a term coined in the 1980s) how to cook a huge variety of cuisines.  While seafood is still its raison d'etre, there's no longer any need to convince most people to try cooking with mussels, octopus or crabs, in fact abalone, sashimi, pipis and sea-snails don't daunt many of the food-savvy clientele who now fill classes most weekday evenings and weekends.  Asian flavours are popular, with a class beginning in the Thai shops of Chinatown among the most popular.  Leading Australian chefs teach classes, including expats now running successful London ventures such as David Thompson from Nahm and Christine Manfield.  Cheong Liew, Damien Pignolet, Neil Perry, Matthew Moran and Peter Doyle have all been spotted presenting their unique takes on Australian cuisine at one time or another on the School's extensive program.
 
Visit www.sydneyfishmarket.com.au/home.asp to find out more.

Greekalicious

Sydney's first exclusively Greek Cooking School.

PO BOX 660 Paddington, Sydney NSW 2021

Ph: (612) 9331 0734

www.greekalicious.com.au

View 2007 Class timetable 

Greekalicious, Sydney’s most authentic Greek cooking experience, opens its azure doors to lovers of ‘true to the source’ Mediterranean fare.

From February 2007, vibrant Greek Australian Maria Benardis will hold her first calendar of traditional and modern Greekalicious cooking classes, at the E.J. Ward Center (189 Underwood Street Paddington).

The first exclusively Greek school dedicated to Gastronomy: an Ancient Greek word signifying the relationship between the senses and food; Greekalicious will bring life to the many culinary traditions embedded in ancient Greek cuisine.

Adapting ancient Greek tastes and flavours to modern times, Greekalicious will reveal the secret ingredients, stories, journeys, culture and history behind each chosen dish.

Greekalicious is an expression of Maria’s passion to share her Greek heritage and culmination of the many years she has spent studying ancient Greek cuisine and travelling throughout Greece; alongside her professional contemporary cookery experience.

Throughout the year Greekalicious will offer Sydney’s culinary explorers diverse classes including Hortarika Piata the sumptuous vegetarian Greek feast, Aphrodisiac Dishes, Traditional Greek favourites and Cooking on the “Skara” or Greek BBQ.

Explorations of Crete, the island of organic farming; and Summer in the Cyclades Islands are also planned. Alongside special Greek celebrations including Celebrating Independence Day, 25th March, the Kalamata way!, Greek Easter Feasts & Celebrations, and May Day’s Feast of the Flowers.

“Original masters of cookery, the ingredients and methods of Greek kitchens, established more than 3,000 years ago, have been influencing other cultures and cuisines for about as long,” says Maria.

“History records it was the Greek cook, Archestratus, who penned the first known cookery book, written in gastronomically orientated verse; to be recited at the banquets and symposiums of Ancient Greece.”

“To Greeks, food is a ritual about love, spirituality and philosophy; an experience that must be shared. Through Greekalicious’ intimate cooking classes, I aim to take lovers of Mediterranean food back to the Gastronomic source.”

“Using only the freshest and best authentic products, and certified organic ingredients from Australia and Greece, Greekalicious aims to deliver a top-quality experience in every class,” Maria says. “Escape and experience the Ancient Greek tastes and flavours adapted to modern times…”