What is the meeting point?

Check-in at the Seafood School inside Sydney Fish Market, 1 Bridge Rd, Glebe; allow extra time if it's your first visit.

Is the class suitable for children?

Yes—minimum age is 12. Children 15 and under must be accompanied by an adult.

Are substitutions guaranteed?

The school tries to follow the published recipes but may alter ingredients or format due to produce availability; instructors will show adaptable techniques.

How many people per bench?

You will cook at a shared workstation with up to six people per bench; for groups of seven or more contact sss@sydneyfishmarket.com.au or call 02 9004 1111.

Is the venue accessible?

Yes, the Seafood School is wheelchair accessible—notify the school if you need specific accommodations.

Wear enclosed shoes, bring a pen and a container for leftovers; the experience is otherwise all-inclusive.

Slow Seafood Masterclass with Lucy Tweed at Sydney Fish Market

At the Sydney Fish Market's Seafood School, a cooking class led by Lucy Tweed turns the salt-bright energy of a working harbour market into a focused lesson in slow seafood: a hands-on masterclass in paella, teaching how to coax flavor from prawns, squid, and mussels while respecting the supply chain behind them. Located at 1 Bridge Rd, Glebe NSW 2037, Australia, this four-hour session is ideal for anyone who buys fresh fish and wants to learn how to make it sing at home. Lucy Tweed - food stylist, author of Every Night of the Week and Tender - brings practical hacks and elegant technique: how to judge doneness on shellfish, the right stock balance for a creamy paella socarrat, and gentle long-cooking methods that can turn inexpensive cuts and offcuts into banquet-worthy dishes. The class balances demonstration and practice; you'll work at a shared bench (maximum six per bench), prep seafood, learn regional variations of paella, and plate dishes to eat with your classmates. The Seafood School's setting is part of what makes the experience distinct. The market is a living supply chain: rows of fresh catch, ice beds, and vendors who move fast to get product from boat to bench. That access teaches students about seasonality and provenance—how local water temperature and tides can influence texture and flavor—information that lifts a recipe into a dependable weeknight routine. Practical details are built into the booking. The experience is wheelchair accessible, open to cooks age 12 and up (children under 16 must be accompanied), and runs about four hours. Wear enclosed shoes and bring a pen and a container for leftovers; the school avoids single-use plastics where possible. If you're coming for the first time, allow extra time to find the Seafood School within the market complex. Why book it? For home cooks this is rare trade craft in a compressed, friendly format: clear techniques from a stylist used to making food look effortless, hands-on time with multiple seafood types, and a sensory, market-side education about why fresh seafood behaves the way it does. It's not just a recipe class - it's an afternoon that marries technique, locality, and sensible slow-cook approaches you'll use again and again. Groups are small by design, so expect personalised attention; if you have a private party or group of seven or more the school asks you to contact [email protected] or call 02 9004 1111 to arrange. Recipes can be tweaked when produce availability changes, so the practical skills you learn - stock-making, timing shellfish, tempering heat - translate across species and seasons. For visitors staying in nearby hotels, the market's location makes it an easy half-day culinary outing that pairs well with a harbour walk and seafood supper at home.