The iconic Sydney Seafood School (SSS) is today announcing the launch of its refreshed Spring program, featuring new-format Sundowner sessions, and classes hosted by a roster of exciting guest chefs and demonstrators.
From Mexico and Sri Lanka to Korea and Morocco, Sydney Seafood School’s Spring program will delight customers with flavours from across the world.
The Sundowner sessions will allow Sydneysiders and visitors alike the opportunity to wind down from the weekly grind with a range of relaxed demonstration and tasting classes. Guests are invited to enjoy delicious refreshments, learn something new, and tuck into vibrant dishes from all corners of the globe.
Set to be one of the most popular Sundowner sessions, the Fiesta Mexicana experience on 21 September will be a party for the tastebuds, with SSS’s team of experts sharing their tips and tricks to preparing delicious homemade tortillas, mouth-watering fish tacos and authentic salsas.
Award-winning founder of Lankan Filling Station, O Tama Carey, will also give guests the opportunity to expand their cooking repertoire as she cooks some of her favourite dishes including the heart and soul of Sri Lankan cuisine, hoppers.
For those looking for a more in-depth session, the Sydney Seafood School is also set to plate up a selection of hands-on masterclasses hosted by an exciting roster of guest chefs.
Always Add Lemon author Danielle Alvarez, Instagram sensation Tom Walton and Saturday Night Pasta author and pasta expert Lizzie Hewson are just some of the talented culinary masters who will feature throughout Spring to guide guests through mouth-watering recipes from their latest cookbooks.
Sally Webb, General Manager for Sydney Seafood School, said, “I couldn’t be more delighted to launch our new SSS program, which really does have something for everyone.
We’ve got a roll call of some of Australia’s finest chefs and cookbook authors sharing their kitchen wisdom in a vibrant and varied series of classes.
This is our fullest program for several years, with updated classic classes, new versions of old favourites, and fun after-work Sundowner sessions, which are perfect for easy catch ups over drinks and snacks with friends where you’ll learn something useful as well.
You’ll be spoilt for choice – and that’s the idea. Sri Lankan hoppers and curries? O Tama Carey has you covered. Pasta-making tips? Lizzie Hewson’s Saturday Night Pasta party is the answer. Double down on cooking and styling tips with Lucy Tweed and tuck into superb, contemporary seafood recipes from Danielle Alvarez, Tom Walton, and young indigenous chef Luke Bourke in our First Nations Seafood class.”
The Spring program will also see a revamped take on some of the SSS’s classic seafood cooking classes, including BBQ Master, Magic of Morocco, and Italian Espresso. These classes are for those looking to work with more species, try more techniques, and eat more delicious seafood.
Bookings for the Sydney Seafood School’s Sundowner sessions and masterclasses are open now with limited availability. To explore the full program, click here.