How long is the class?

The masterclass runs approximately 240 minutes (about four hours).

Meet at Sydney Fish Market — 1 Bridge Rd, Glebe NSW 2037, Australia. Allow extra time to locate the Seafood School inside the complex.

What is the minimum age?

Minimum age is 12. Children 15 and under must be accompanied by an adult.

Is the venue accessible?

Yes — the class is wheelchair accessible; contact the school ahead if you have specific access needs.

Can recipes or ingredients change?

Yes—recipes or formats may be altered due to seasonal availability of produce or other circumstances, as noted by the school.

How many people per workstation and what about large groups?

You’ll work at shared benches of three to six people; for groups of seven or more contact sss@sydneyfishmarket.com.au or 02 9004 1111 to arrange booking.

Master Seafood Paella with Måns Engberg at Sydney Seafood School | Cooking Class | Workshop

At the Sydney Fish Market in Glebe, Australia, a hands-on seafood paella masterclass led by Måns Engberg of Mister Grotto turns the city's freshest catch into a communal culinary lesson. Located at 1 Bridge Rd, the Sydney Seafood School sits inside the working market, where the scent of salt and diesel mixes with steam from cooktops and trays of prawns, squid and shellfish resting on ice. Måns Engberg brings a Scandinavian eye to Australian seafood, refined through work with Josh Niland at Saint Peter and projects at Kiln and the Ace Hotel. In this weeknight masterclass he guides small groups through regional paella techniques: building a flavourful sofrito, coaxing the perfect socarrat, and handling delicate seafood so prawns, squid and shellfish keep their texture and sweetness. The session is practical and social. You’ll work at a shared workstation with three to six people per bench, following step-by-step instruction while tasting and adjusting seasoning as you go. Classes run roughly four hours, wheelchair accessible, and are suitable for cooks aged 12 and up; children under 15 must be accompanied by an adult. Wear enclosed shoes and bring a pen—recipes and trade tips come fast—and consider a reusable container for any leftovers. What makes this experience stand out is its connection to place. The Seafood School operates inside a live harbour market; suppliers arrive by boat, and chef relationships with fishers and producers shape the menu. That proximity means the class showcases true market‑fresh flavors and regional styles you won’t easily replicate at home. After the stove cools, the market invites further exploration: glass-fronted stalls, a working dock, and the chance to buy fish direct from vendors. The school also leans into sustainability—asking guests to avoid single-use plastics and highlighting sourcing practices—though recipes and formats may vary depending on seasonal availability of produce. Practical details are straightforward: expect a hands-on pace, collaborative cooking at shared benches, and instructors who trade technique for tips on filleting, timing and serving. Whether you want to master paella for friends, learn how to work with whole fish, or simply sample a chef’s approach to seafood-first cuisine, this class is a compact immersion into Sydney’s seafood culture. Spaces are limited and the class favors small, interactive benches, so book early for a front-row spot at the stove. The Seafood School asks groups larger than six to contact [email protected] or 02 9004 1111; solo attendees will join a bench team and share plating duties. You’ll leave with timing and filleting confidence, smarter market-buying instincts, and a handful of chef tricks—simple brines, quick shellfish stocks and plating tips—that lift weeknight dinners. For visitors based in Sydney, this class is a practical, flavour-forward introduction to the harbour’s working rhythms today.