SUSTAINABLE SEAFOOD Cooking
WHEN: 11am Saturday, March 8 & 9am Sunday, March 30
WHERE: Sydney Fish Market
SYDNEY SEAFOOD SCHOOL
WHEN: 11am Saturday, March 8
WHERE: Sydney Fish Market
Indigenous Australians have been gathering and catching food from the sea for millennia. For Aboriginal and Torres Strait Islander peoples, fishing not only provided sustenance, but was also a cultural practice informed by ecological knowledge, passed down through generations.
The First Nations Seafood class is hosted by the fantastic chef Luke Bourke (from Rockpool Bar & Grill) who recently won the Good Food Young Chef of the Year award. This class is in collaboration with the National Indigenous Culinary Institute (NICI) which supports young Aboriginal chefs through their apprenticeships, and helps establish and support their career pathways.
What you’ll learn:
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Where to source and buy native ingredients
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Which native ingredients work best with seafood
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How to support Indigenous-owned businesses
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How the National Indigenous Culinary Institute is supporting young Aboriginal chefs across the country
What you’ll cook:
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Prawn and warrigal greens dumplings with chilli saltbush dipping sauce
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Pan fried bream with warrigal greens and lemon myrtle butter sauce
Price: $180
Duration: 3 hours
