What is the minimum age to attend?

Minimum age is 12; participants under 15 must be accompanied by an adult.

Yes — a Sydney Seafood School apron is included with the class.

Can I take leftovers home?

Yes — bring a reusable container to avoid single-use plastics; the venue encourages this.

What if I have dietary restrictions or allergies?

Notify the school ahead of time so instructors can adapt recipes where possible and advise on cross-contact risks.

How large are the work groups?

You’ll cook at a shared workstation with small groups; benches typically seat 3–6 participants.

How do I book for a large group?

For parties of seven or more, contact 02 9004 1111 or email sss@sydneyfishmarket.com.au to coordinate seating.

Nat Thaipun Masterclass at Sydney Fish Market — Thai Seafood Paella Workshop | Cooking Class | Workshop

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.