Cooking: Spectacular Seafood

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Learn how to prepare fish and seafood at this hands-on class in Sydney.

Join Wanitha Tanasingam for this class where she will show you how to prepare an array of beautiful seafood dishes that are sophisticated and delicious.

This course is designed to expose you to a wide variety of seafood preparation techniques that include – curing, deboning, stuffing and cleaning a squid, etc.

This delicious menu will be served at the end of the course with a chilled glass of white wine.

On the menu
  • Tequila Cured Salmon
  • this takes 48 hours so one will be prepared in advance for you to eat ( with fresh blue corn chips from scratch) and you will also prepare a fresh side of salmon in class
  • Stuffed Squid – Pad Khee Mao
  • learn how to clean down your own squid to stuff with shrimp, chicken and water chestnuts, to be cooked and garnished with crispy basil leaves
  • Chermoula Stuffed Sardines
  • learn how to debone and stuff this tiny delicious fish, packed full of flavour
  • Thai Fried Rice with Prawn & Pineapple
  • a lively version of this classic Asian dish with carefully prepared prawns as the hero!
  • Asian Slaw
  • something fresh and light to accompany this feast whilst learning key knife skills
About the chef

Growing up in Penang, Wanitha moved to Australia in 1982. She learned the art of cooking from her father, who he was the Head Chef of the Kedah Royal Family in Malaysia. Wanitha later started her own restaurant and cooking school. She is a real goddess of flavours and spice and with her engaging personality, her positive energy and her incredible knowledge of food she will show you the secrets of asian cooking.

“Food is togetherness, creating deep connections between people, place and soil, linking the globe across time and culture. Cooking is history. Every dish tells a story.” (Wanitha Tanasingam)


The Essential Ingredient Surry Hills
146 Foveaux Street, Surry Hills

Please note: Street parking is very limited nearby. You might try St Margaret’s Car Park at 417-435 Bourke Street, Surry Hills. It is a 5-minute walk from the venue, with casual parking rates after 5pm at approx. $4/hour.

On the day...
  • We’ve cut out disposable plastics, so please bring your own food containers to take any leftovers home
  • All participants must wear closed-in shoes – no high heels please!
  • Aprons supplied, but dress appropriately for the kitchen, and tie back long hair
  • Arrive a little early as the class will start on time
Booking conditions
  • Withdrawal from the course is not refundable or transferrable. If you can’t attend on the day, you may send someone in your place.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

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