Every week in August brings a different seafood cooking class led by local chefs who are passionate about Port Stephens seafood.
Exploring the culinary possibilities of Port Stephens seafood, learn new techniques, pick up some great hints and tips on selecting and preparing seafood, experience new tastes, all with a glass of wine in hand!
Thursday, 1 August, 3.30pm to 5.30pm
Join Chef Ludovic Poyer for an Oyster Masterclass. We’ll take you on a journey as local oyster supplier Paul North takes you into the world of oysters. Chef Ludovic Poyer will prepare and cook Oyster Champagne and Oysters with Mushroom and Wasabi Aioli. Sommelier Stephanie Pommier will compare French champagne and Hunter sparkling. Includes a selection of oysters, artisan bread, two glasses each of champagne and wine and a cooking apron.
Thursday, August 8, 6pm | Nelson Bay
Head Chef Stephen Daley will prepare an ocean to table cooking demonstration of local Snapper and Kina roe poke’ served with mirin, sake and seaweed accompanied by black sesame lavosh.
Thursday, 15 August, 12-2pm
Learn the secret of preparing incredible fish simply, using the finest locally sourced ingredients from ocean to plate at Rick Stein Bannisters Port Stephens. Join Head Chef, Mitchell Turner, and Sous Chef, Chris Turton, who will show you how to fillet a kingfish and to prepare and serve amazing dishes using this fresh local seafood. Includes a tasting of each dish along the way.
Thursday, August 22, 6pm | Nelson Bay
Head Chef Craig Compton will lead you on a crustacean and pasta class. Learn cooking techniques to prepare pasta dough, ravioli and bisque.
Saturday 24 August, 11am – 1.30pm
Take your seat at the chef’s table at this Tip to Tail Cooking Class brought to you by resident head chef Michael Jenkins at The Anchorage. Learn how versatile a whole fish is, and just what you can make using every part - from nose to tail! Each guest will receive a two-course share plate lunch and wine tasting by Thomas Wines.