A new season is about to begin, which means it's time for Sydney Seafood School to announce their new schedule of classes.
Winter is truly one of the best times to book into a cooking class with SSS: it's a cosy activity that goes ahead no matter the weather, and gives you a host of new skills to practice at home throughout the rest of winter.
Keep reading to learn all about the new schedule... from the old favourites, to the new guest chefs, to the stunning seasonal cuisines. 
WARM UP
It wouldn't be a winter class schedule if SSS didn't introduce some special classes perfectly suited to warming you up. Book into or their brand-new class to take home some delicious recipes to get you through the colder months.
Plus... Few things go down better in winter than a warm bowl of pasta. SSS have scheduled two workshops to make sure you're rolling dough like Nonna this season: their and .
MASTERCLASS WITH ORAZIO D'ELIA
That’s right: SSS have snuck one of Sydney’s most recognisable and well-respected Italian chefs into the schedule.
Orazio D’Elia’s friendly glow and flare for entertaining are only the beginning... Last year saw his longstanding Bondi restaurant Da Orazio reopen; it’s the home of the very same inventive Italian favourites that Orazio will be bringing along to this Masterclass.
This class promises a frolic through some of Orazio’s favourite dishes, plenty of laughs, and a glass (or three) of wine.
THAI STREET FOOD
Bet you didn’t know that Sydney Seafood School have a Thai food expert in the house. Join long-time SSS presenter Grace Milinthangkul to learn about the flavours she's cooked with all her life: from galangal to Thai basil, bean paste to fish sauce... and (of course) chilli!
Grace is many of our guests’ favourite presenter, not only because she’s a barrel of laughs, but also because she is full of stories and knowledge about Thai cooking and culture, gathered through her childhood spent cooking with her grandmother’s home-grown herbs, and her time spent running two restaurants in Thailand.
SUNDOWNER SESSION: OYSTERS AND MARTINIS WITH FOUR PILLARS
Calling all oyster lovers! In celebration of World Oyster Day, we’re calling in Four Pillars to teach you how to make a mean martini (or two), alongside a few stunning oyster dressings. Sit back, relax, sip and slurp your way through this hands-off Sundowner class, where you'll learn what makes a martini dirty, perfect, wet, or dry, that Four Pillars has a gin for any taste, and why oysters and martinis are a match made in heaven.
MARTIN BENN AND VICKI WILD'S DINNER PARTY
We've called in the experts to teach you how to host the ultimate dinner party.
Martin Benn (Sepia, Society) is one of Australia’s most accomplished chefs, but his passion is hosting impressive meals at home with his wife and creative collaborator Vicki Wild. In their beautifully photographed and designed cookbook, ‘The Dinner Party’, Benn applies a lifetime of culinary knowledge and technique to the Saturday night soiree.
This class is that book, condensed into a few hours of cooking, eating, and raucous fun.
SURF & TURF MASTERCLASS WITH ANTHONY PUHARICH
Meat-master Anthony Puharich has an established reputation as one of Australia’s leading butchers and entrepreneurs, and is the meat supplier of choice to Australia’s best chefs. Together with his father Victor, Puharich is the mastermind behind the award-winning boutique butchery Victor Churchill.
In this class, he is going to take you deep into the world of surf & turf, matching meat with seafood in ways you might not have considered before.
MASTERCLASS WITH MIKE MCENEARNEY
Join acclaimed Sydney chef and former head chef of Rockpool, Mike McEnearney, for this Saturday masterclass.
He'll teach you all of his tips and tricks for incredibly flavoursome food; two amazing condiments - Romesco and Cafe de Paris butter - that will transform your home cooking; and that cooking with the seasons is always the best way to go.
STILL WANT MORE?
Explore the full schedule here. They’ve kept all your favourites, including:
Just to name a few!