Tetsuya Wakuda at the Sydney Seafood School
A little while back I got a call. “Tetsuya’s going to do a class at the Sydney Seafood School, we gotta book fast!”
I jumped on the phone, and purchased my golden ticket: A 5 hour cooking class with Tetsuya Wakuda, Chef/Owner of Australia’s most internationally renown restaurant. No sooner had I blinked and it was upon us.
The 20th anniversary of the Sydney Seafood School has seen it have the most amazing face lift. Gone is the high school looking space, and in is a sophisticated, and dare I say, sexy space with mood lighting, television monitors replacing the mirrors, dark wood finishes, and some of the sexiest appliances you’ve ever seen.
- Thai Chilli Crab Meat
- Ginger & Green Onion Crab Meat on Vermicelli
- Scrambled Eggs with Crab Meat
- Roasted Baby Barramundi with Fennel
- Carpaccio of Leatherjacket
- Warm Salad of Kingfish
Tetsuya was charming, unfailingly polite, knowledgeable and passionate about you trusting your own palate and adding your own twist to whatever recipe your trying. He also strongly advocated the use of sustainable seafood, using leatherjacket for the carpaccio. He also has a fetish: for pepper. Applied liberally, in multiple guises: white, ground, black, cracked.
The style of dishes Tetsuya presented was relaxed and designed to be shared, and ranged from the heat and kick of the Thai Chilli, to the subtleness of the ponzu on the carpaccio. We head into the sexy new kitchen and I’m blown away by the changes:
We get on with cooking, and we’re ably assisted by Tetsuya’s team, as well as the lovely ladies of the school. After a couple of hours of solid chopping, julienning, reducing, tossing, slicing and tasting, our lunch is ready…to motivate us, Tetsuya reveals that he will taste everybody’s dishes and give one team a degustation with drinks at his restaurant! How’s that to get you going!
Dishes done, we repair to the dining room:
Our dishes before us, we wait until the Masterchef gets to our table to taste before we dig in. Above, the scrambled eggs with crab meat and a rocket salad with teeny tiny tomatoes!
The Thai Chilli Salad is extremely popular with everyone on our team….
The Carpaccio of leatherjacket with ponzu and daikon is gobbled down quickly
The warm Kingfish salad is stunningly beautiful. Nice work Kate!
The ginger and green onion crab meat on vermicelli is much more delicate and Japanese in sensibility…
And finally the roast baby barramundi with fennel with black truffle salt…I had this for dinner too!
What a day! What a stuffed belly! What a man! Our group of ladies is now planning an assault on Tetsuya’s restaurant; a private dining room of course
If you get the opportunity, head over to a class at the Sydney Seafood School. They have a range of well known chefs and excellent teachers running through a whole range of seafood based classes. They’re fantastic value and a great way to learn tips and tricks from the professionals.
Sydney Seafood School
2 Blackwattle Bay Street
02 9004 1111
529 Kent Street
02 9267 2900