Sydney Seafood School @Home launches

How many of us have watched Adam Liaw, Martha Stewart, Maggie Beer (insert any celeb chef’s name <here>) and thought…yeah that looks easy IF I had a servant who shopped for the ingredients, weighed them, chopped them, prepped each stage, put them into pretty containers, in the right order and lined up all your cooking pans so you can just, well, um, cook?

Life. Is not. Like. That.

We are so good at watching videos, but c’mon how many of us then actually cook? Perhaps that’s why Sydney Seafood School (SSS) has so many fans – it was so much fun sitting in the auditorium watching a top chef cooking the dishes. Then the magic doors open, we don aprons and get cooking. Voila! instant confidence, new friends and dinner.

Roberta Muir and the SSS team have pivoted to bring the Seafood School to our homes every Friday and we love it! Each week’s recipe is released on Monday for collection or delivery on Friday.

Spiced Swordfish with Hummus & Preserved Lemon Salsa

First we got an email sharing details of our upcoming chef experience SSS@Home. It could have been recipes from Mark Jensen (Red Lantern), Pasi Patanen (Cafe Paci) or sushi chef master Hideo Dekura. Our email told us we were cooking Spaghetti Vongole! Links to the cooking video got us excited and we picked up our goodie bag from the Sydney Fish Market and rushed home!

Contents from our SSS@Home freezer bag

Like Mary Poppins with her handbag, we keep on pulling out surprise after surprise. A large bag of New Zealand Cloudy Bay Clams, Barilla pasta, chilli, lemon, salad leaves, cloves of garlic, a bottle of Alto olive oil, hand wrapped parsley and even Zokoko Artisanal Chocolates.

Ter Darh!! From the DA kitchen!

Following the detailed step by step instructions, our masterpiece was on the table in no time. Yes that is actually our cooking, tried and tested for you! So be your own budding masterchef, #keepcalmandcarryoncooking!

Sydney Seafood School @Home, Each SSS@Home kit contains – Detailed recipe with step-by-step instructions, Australian seafood fresh from Sydney Fish Market, top quality fruit and veg, premium pantry items & a link to the video of the chef preparing the dish. Order here

Delivery & Collection – Friday from Sydney Fish Market or select Harris Farm stores (Drummoyne, Wetherill Park, Bondi Beach, Potts Point, Lindfield, St Ives, Manly, Newcastle, Bowral and Orange) or delivery see here

Next four weeks:
8 May:  BBQ of Scallops with Pineapple & Mint Salsa and Spiced Swordfish with Hummus & Preserved Lemon Salsa (our top tip for Mothers Day!)
15 May: Seafood risotto with Australia’s best risotto chef, Alessandro Pavoni from Ormeggio at The Spit
22 May: Fish tacos with all the trimmings
29 May: Black pepper crab (Singapore’s other national dish to rival the famous Chilli Crab)

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


- Enter Your Location -
- or -