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Turn fresh Pyrmont catch into Thai-flavored paella with MasterChef winner Nat Thaipun. This hands-on, three-hour class at Sydney Fish Market pairs market-sourced ingredients with practical techniques you can use at home.
Turn fresh Pyrmont catch into Thai-flavored paella with MasterChef winner Nat Thaipun. This hands-on, three-hour class at Sydney Fish Market pairs market-sourced ingredients with practical techniques you can use at home.
Book with Sydney Fish Market
Verified experiences and guided adventures in the surrounding area.
Operated by Sydney Fish Market · Pyrmont, New South Wales
At the Sydney Fish Market in Pyrmont, a three-hour Masterclass with Nat Thaipun transforms the waterfront’s raw catch into bright Thai-inflected dishes. Set on the bay where early-morning fishing boats still land their haul, the class brings together a state-of-the-art teaching kitchen, shared workstations, and a dining room that fronts Sydney’s working seafood hub. Nat Thaipun, MasterChef 2024 winner and author of Thai: Anywhere and Everywhere, leads a hands-on session focused on seafood paella reimagined with Thai techniques. Expect a practical primer on building flavor — balancing fish sauce, lime, aromatics and chiles; making marinades and sauces; and finishing with vibrant garnishes and condiments. The kitchen’s fully equipped islands seat small groups so you’ll handle fresh prawns, mussels and market fish while Nat demonstrates plating and timing. Included are welcome drinks, a recipe booklet and a Sydney Seafood School apron; bring enclosed shoes and optionally a container for leftovers. The experience feels rooted to place: the market’s chilled aisles of glistening fish, the smell of salt from Blackwattle Bay, and the hum of fishmongers frame the lesson. Unlike a standard cooking demo, this class teaches technique transferable to home kitchens — from soaking rice and layering stock to achieving the crackle and singe that makes paella craveable. Small-group bench sizes (3–6 per bench) mean personalized feedback, and the format pairs culinary storytelling with practical steps for scaling recipes. Practical details are clear: minimum age 12 (those under 15 must be with an adult), classes run about three hours, and produce availability can change menus. If you’re bringing a group of seven or more, contact 02 9004 1111 or [email protected] to arrange seating. The venue reduces single-use plastics, so your own container is encouraged. Why book? For food-focused travelers, it’s a compact cultural immersion: you’ll leave with recipes, new techniques and a sharper eye for buying seafood at market. For locals, it’s a reminder that Sydney’s seafood identity is live and accessible — not just a plate in a restaurant, but a series of decisions at stall, sink and pan. If you love hands-on learning, coastal views, and the tactile satisfaction of transforming market produce into a memorable shared meal, Nat’s masterclass is an efficient, flavorful way to spend an afternoon in Pyrmont. Beyond technique, the class opens conversations about seasonality, sustainable sourcing and how to read labels at the counter. Expect instructors to discuss which species are in season and alternatives when availability shifts. The social element matters: you cook beside strangers and leave as dinner companions, with recipes sized for sharing. Whether you’re a confident home cook or newly curious, this workshop supplies a practical toolkit and a memorable afternoon rooted in Sydney’s waterfront seafood culture and lasting connections.
easy.
3 hours.
Light activity; you should be able to stand and move at a bench for the duration.
Minimum age is 12; participants under 15 must be accompanied by an adult.
Yes — a Sydney Seafood School apron is included with the class.
Yes — bring a reusable container to avoid single-use plastics; the venue encourages this.
Notify the school ahead of time so instructors can adapt recipes where possible and advise on cross-contact risks.
You’ll cook at a shared workstation with small groups; benches typically seat 3–6 participants.
For parties of seven or more, contact 02 9004 1111 or email [email protected] to coordinate seating.
The Sydney Fish Market sits on Blackwattle Bay and has long been central to the city’s seafood trade and culinary culture.
The venue actively reduces single-use plastics and talks through sustainable sourcing and seasonal swaps during classes to lower environmental impact.
Located in Pyrmont, New South Wales, Sydney Fish Market is Australia's largest working waterfront seafood marketplace and a destination for seafood experiences. The market offers a diverse program of guided tours, market tastings and hands-on cooking classes that showcase seasonal Australian seafood and global culinary traditions. Visitors can explore wholesale operations, watch live seafood auctions and meet retailers who supply top restaurants and hospitality businesses. Programming includes educational tours such as the Taste of Sydney Fish Market Tour and the Behind the Scenes Tour, along with specialty offerings like the Sunset on the Wharf Tour that highlights tide-to-table practices and sustainable fishing. Cooking classes range from Mediterranean Odyssey and Spanish Paella to Italian Seafood Feast and a hands-on Singapore Chilli Mud Crab session — each designed to teach practical techniques for preparing prawns, squid, octopus and other seafood. Sydney Fish Market partners with seafood educators, industry professionals and retailers to deliver expert-led experiences focused on freshness, sourcing and sustainability. The venue combines a busy retail precinct, dedicated demonstration facilities and a working fishing wharf, making it both an educational resource and a vibrant public market. Bookings are available for individuals, groups and corporate events through the market's experience desk.
Book with Sydney Fish Market