What is the minimum age for this class?

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

Is the class wheelchair accessible?

Yes—Sydney Seafood School facilities are wheelchair accessible.

Do I need prior cooking experience?

No—this is suitable for enthusiastic home cooks; basic knife skills help but instructors cover necessary techniques.

Can the menu be adapted for dietary restrictions?

Yes—notify staff in advance and they will do their best to adapt recipes for allergies or dietary needs.

What should I bring to the class?

Bring enclosed shoes, a pen, and a reusable container if you want to take leftovers; everything else is provided.

How do I book for large groups?

For groups of seven or more contact sss@sydneyfishmarket.com.au or call 02 9004 1111 to arrange booking.

plant-forward-masterclass-sander-nooij-sydney-seafood-school

On the northeastern edge of Glebe, at the bustling Sydney Fish Market, Off the Pass is a four-hour masterclass that flips expectations. Led by Sander Nooij of Yellow, this weeknight session invites home cooks to explore plant-forward versions of coastal flavors inside the Sydney Seafood School kitchen. The meeting point is the Sydney Fish Market on Bridge Road, where the smell of saltwater and fresh produce contrasts with stainless-steel benches, busy market stalls and the black-sailed ferries across Blackwattle Bay.

Expect a hands-on bench: small groups share workstations, learning knife technique, vegetable butchery, grain handling and how to coax umami from sea-adjacent plants and botanicals. Nooij, who grew up on a small island in the Netherlands, brings a restrained approach to seasoning and texture—techniques that translate whether you’re making a plantled paella-style pan of rice, an elevated salad, or a vegetable-forward main. The classroom sits inside the larger market ecosystem, with wholesale fish stalls, cold-rooms and the rhythm of incoming deliveries visible through windows; that proximity to live ingredients gives the course an immediacy you won’t find in a suburban cooking school.

Practical details matter: classes run about 240 minutes, are wheelchair accessible, and have a minimum age of 12 (children 15 and under must be accompanied). Workbenches accommodate groups of three to six; parties of seven or more should contact [email protected] or call 02 9004 1111 to arrange booking. The school provides everything you need; bring enclosed shoes, a pen and a container if you hope to take leftovers home—the program is actively reducing single-use plastics.

Why book this experience? It’s a chance to demystify plant-based pantry building under an award-winning chef whose menu at Yellow treats vegetables as protagonists. For visitors, this class pairs perfectly with a pre- or post-class stroll along the Blackwattle Bay foreshore, fresh-baked goods on Glebe Point Road, or a quick market crawl sampling local oysters and fishmongers’ tips. The class is educational without being precious: expect zero posturing and plenty of practical hacks you can replicate in a small apartment kitchen.

If you’re curious about adapting coastal cuisines away from animal protein—or simply want a lively, social weekday night that ends with a shared meal—this Sydney Seafood School masterclass is accessible, hands-on, and rooted in the market culture that defines Sydney’s waterfront food scene. Check-in can take extra time if it’s your first visit to the new fish market complex, so arrive 15–20 minutes early to find the Sydney Seafood School and settle at your bench. Recipes or formats may change with seasonal produce availability; the school notes occasional substitutions. If you have dietary restrictions, notify staff ahead of time so they can adapt elements of the menu when possible to suit you.