Seafood - Cooked to Perfection!

Seafood is very popular here in Australia. In this exciting and very informative practical and theory class you will gain a variety of skills, experience and knowledge to prepare and cook seafood to restaurant quality. Steaming, pan frying and poaching will all be explored. Learn it all here and impress your family and friends at home! All ingredients included in course cost.

Objective:

To provide you with the skills and knowledge to cook your seafood to perfection;

The course will be broken into 5 sections plus the practical (menu):

  • Difference and similarities between the cooking of seafood and red meat
  • Seafood classifications. This is important as we learn to be mindful of how to approach the preparing and cooking of seafood based on their classifications
  • Advantages of cooking and eating seafood.
  • Factors that can affect the prices and availability of certain species
  • What to look for when purchasing seafood. In this section this is more about ‘buyer beware’ and will give you more confidence to ask the seafood retailer questions that perhaps you would not have otherwise thought of in order to purchase the best quality seafood possible. We cover whole fish, filleted fish, frozen fish, mussels, oysters, scallops, lobster and prawns

Before we start I will fillet both a flat (flounder) fish and round (trout) fish. Each one is filleted differently and we will use the fillets in the menu;

  • Poached fillets of flounder
  • Pan fried fillets of trout served on baby spinach pesto sauce
  • Steamed mussels served with pasta and tomato
  • Garlic prawns

What to bring:

  • 2 Tea Towels
  • Dish Cloth
  • Sharp Knife
  • Paring Knife (not essential if you don’t have one)
  • Chopping Board
  • Apron
  • Take away container for any leftovers

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'Phil Strasser is a qualified chef and teacher with over 25 years of experience in the food industry, including retail. He is the author of Your Meat Mate (a book that teaches everyday people how to cook meat to perfection). He has appeared on The Morning Show to discuss his book and to provide knowledge and handy tips when cooking meat. He owned and operated his own take away salad bars for many years. Also, Phil is a producer of sauces, dressings and marinades on a commercial level and supplies in both the retail size (250ml) and food service size (2L) to retailers who use the products as part of their menu.'

This course has no current classes. Please the waiting list.