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Sydney Seafood School

The School
The Sydney seafood school is regarded as Australia's Leading Cooking School, with 12,000 students passing through its doors annually. Established in 1989, the school has been instrumental on educating Australian and international visitors in how to use the wealth of seafood landed by New South Wales' fishing fleet- including such diverse species as snapper, octopus, crabs, mussels, abalone, pipis and sea-snails. In 2009, the school underwent a stunning refurbished by Michael McCann, and now boasts custom-made, stainless steel cooking islands fitted with state-of-the-art Fisher & Paykel appliances, and 46" High Definition LCD Sharp screens to ensure each student gets the best view of the action.

The Courses
The Sydney Seafood School programme features a wide range of classes suitable for all skill levels, from workshops focussing on a single dish to more involved weekend courses. The most popular course is the Seafood BBQ. Classes are a mixture of demonstration and hands-on cooking, with students working together in groups of five to create the food which is consumed with gusto at the end. The school's demonstrators are Julie Ray, Coralie Riordan and Brigid Treloar, with a host of guest presenters including Christine Manfield, Dietmar Sawyere, Guillaume Brahimi, and Mark Best.

Practical Information
Classes to suit all skill levels are available. Course fees include demo, hands-on cooking, and a meal, and are priced according to duration: 2-hour sessions at AUS$80, 3 hours at AUS$110, and 4 hours at AUS$145




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