Mon 05 Feb

ŷƵ Seafood School Autumn Series Announced

As autumn is right around the corner, we are soon to say hello to falling leaves, shorter days and – of course – ŷƵ Seafood School's exciting new schedule of classes.

This season, expect vibrant recipes featuring the best seasonal species and produce available, along with many talented guest chefs.

From indigenous ingredients, to nutritious autumnal salads, to how to fillet a fish, ŷƵ Seafood School has something for everyone. 2024 is the year to unleash your culinary potential!

Check out the highlights below...


Fillet-A-Fish |

This class lives up to its name... In not much more than an hour, we'll teach you everything you need to know about filleting a fish: what tools you need, what kind of fish to buy, how differently-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!

You'll be testing your skills on the freshest daily market catch, which you'll then get to take home, together with plenty of recipe inspiration for how to cook your fillets to perfection.


First Nation's Seafood with Warndu |

At ŷƵ Seafood School, we're proud to showcase some of Australia's most amazing Indigenous food talent - from chefs to producers to educators - in our First Nations Seafood series.  

In autumn’s class, we're delighted to welcome Warndu founders Damien Coulthard and Rebecca Sullivan. Damien is an Adnyamathanha and Dieri person of the Flinders Ranges, an international artist, cultural educator and high school teacher; Rebecca is a food educator, regenerative farmer, Yale World Fellow, food writer and TV presenter.

Together they are the authors of Warndu Mai (Hachette) and First Nations Food Companion (Murdoch Books). Inspired by these books, this hands-on masterclass will take a deep dive into native ingredients and how to incorporate these distinctive plants, nuts, seeds and proteins into dishes that are local and seasonal in the truest sense of these words. 


XO Mud Crab |

You've heard about Singapore Chilli Mud Crab, haven't you? It's our most popular class, for so many reasons, one of which being that our guests love the unique experience of handling a live Mud Crab. 

So, we've upped the ante in the crustacean stakes this season with a brand new Mud Crab experience.  

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. In this class, we're going to demystify XO as well as create a Mud Crab dish that will have your dinner guests swooning. 


Masterclass with Phil Wood |

Phil Wood, one of Australia's most exciting and innovative chefs, is joining us for a Masterclass at ŷƵ Seafood School in autumn. With a resume that includes Tetsuya's, The French Laundry, Rockpool and Pt Leo Estate, the multi-award-winning chef now calls his very own restaurant - Ursula's in Paddington - home.

This masterclass will feature some of his favourite dishes inspired by the Ursula's menu, deliciously simplified for the home-cook. 


Masterclass with Tom Walton |

Tom Walton returns! For this, his third masterclass at SSS, our favourite mogul of nutrition is bringing a healthy and delicious autumna menu to ŷƵ Seafood School. 

You've probably seen him on Insta. His approach to food is minimum fuss and maximum flavour... As well as using only the freshest ingredients. Tom will teach you that eating healthy is simply a matter of choosing the perfect ingredients and treating them right.


Masterclass with Simon Sandall |

Boronia Kitchen's Simon Sandall will be bringing his passion for Australia's best produce, recipes from his new book 'Boronia Kitchen: The Cookbook', and a whole lot of fun to this hands-on class. 

Before opening the deservedly popular Boronia Kitchen in Gladesville, Simon was head chef at Aria for 16 years. In his cooking today he weaves his fine dining smarts with superb produce to create food that everyone wants to eat.


Salads as Stars: Masterclass with Alex-Elliot Howery |

Earlier this year we welcomed the inspirational Alex Elliot-Howery from the much-loved Cornersmith cafe to SSS for a summer artisan workshop on making traditional tomato passata.

This time, she's bringing a stunning menu of salads, using the best autumn produce, and celebrating her minimum-waste philosophy. Whether your salads are side acts or stars, with an arsenal of fabulous and healthy veg-forward recipes in your repertoire you can always make a stunning and impressive meal.


Masterclass with Rosa Cienfuegos |

We are thrilled to be welcoming tamale queen Rosa Cienfuegos into ŷƵ Seafood School this autumn to host a no-holds-barred Mexican masterclass.

When Rosa arrived in Australia in 2009 from Mexico City, like most Mexicans, the thing she missed most was the food. From that moment, she made it her mission to teach Aussies what real Mexican cuisine tasted like.

She runs the ever popular Tamaleria & Mexican Deli in Dulwich Hill and is the author of two stunning cookbooks - Comida Mexicana: A Mexican Cookbook and the recently published CDMX: The Food of Mexico City.


Don't forget the classics...

It wouldn't be a ŷƵ 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 options to peruse:

 

EXPLORE THE SCHEDULE

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