Sydney Seafood School Makes Friday Night Dinner Special
What’s for dinner this Friday night? The team at Sydney Seafood School, the cooking school at the iconic Sydney Fish Market, isn’t letting a virus get in the way of their mission to inspire everyone to eat well together. You might not be able to attend their fun hands-on cooking classes just now, but their presenters – including some of Sydney’s top chefs – have been inspiring Friday night dinners across the city for the past month.
SSS@Home is a ‘virtual cooking class’ with an instructional video, complete kit of fresh ingredients and step-by-step instructions for you to follow in your own kitchen. Whether the recipe is from a leading chef or the School’s collection of deliciously different favourites, each kit contains fresh Australian seafood from Sydney Fish Market along with top quality fruit and veg and premium pantry items.
Launched just 4 weeks ago, the initial offering was a fragrant Moroccan seafood and vegetable tagine with simple chermoula paste and spiced couscous. For Good Friday, SSS@Home guests prepared fregola risottata ai frutti di mare from Lucio Galletto of the iconic Lucio’s Italian Restaurant in Paddington. Next came sweet & sour barramundi from Mark Jensen, chef/co-owner of Sydney’s most popular Vietnamese restaurant, Red Lantern, followed by the Seafood School’s most popular class, Singapore Chilli Crab. The Mother’s Day menu features a simple but delicious seafood barbecue (so Dad can get on the burners) with scallops and swordfish plus some great salsas, hummus and grilled bread. Alessandro Pavoni from Ormeggio at the Spit will be teaching SSS@Home guests to make the perfect risotto this month too.
Seafood School manager Roberta Muir and her team have been overwhelmed by the response: “It’s been really heart-warming!” she enthuses. “People have ordered multiple kits for friends and family and held Zoom dinner parties, others are ordering each week for their iso-date-nights and lots of people are sending kits to loved ones in self-isolation. I love how innovative people are being.” She adds: “We’ve had wonderful feedback emails, often with photos and some even letting us know their wine matches! People are really embracing the opportunity to expand their culinary horizons and create a delicious meal together!”
There’s a new recipe each week, kits feed 2 people generously and are available on Fridays for collection from Sydney Fish Market or select Harris Farm stores (Drummoyne, Wetherill Park, Bondi Beach, Potts Point, Lindfield, St Ives, Manly) as well as delivery (for a fee) within 15km of Sydney Fish Market.
More details at Sydney Seafood School