Seafood Mastery

Take your cooking to the next level with Seafood Mastery, an immersive hands-on workshop designed to build confidence with fish and shellfish through precision, speed, and delicate handling.

Guided by a professional chef, this 2 class in fish mastery and shellfish demystified explores seafood traditions from Japan to France, then dives deeper into the world of shellfish. You’ll learn how to work confidently with some of the most refined and intimidating ingredients in the kitchen—transforming them into elegant, flavour-driven dishes you can recreate at home.

Who This Workshop Is For

• Home cooks who want to master seafood with confidence
• Food lovers interested in global seafood traditions
• A unique and memorable gift for adventurous food enthusiasts

Why Choose Seafood Mastery?

• Seafood offers unmatched variety, freshness, and refinement
• Learning seafood techniques builds confidence with delicate proteins
• Skills translate across multiple cuisines and cooking styles

What You’ll Learn

By the end of this workshop, participants will be able to:

• Select, clean, and portion a wide range of fish and shellfish
• Apply quick cooking techniques such as searing, sushi preparation, grilling, and frying
• Master slower methods including braising, poaching, salt-baking, and bisque making
• Prepare balanced sauces, marinades, and garnishes that complement seafood
• Present seafood dishes with refined technique and cultural authenticity

What to Expect

• Hands-On Cooking – Every participant cooks step by step with chef guidance
• Small Class Sizes – Personalised instruction in an intimate learning environment
• Cultural Storytelling – Explore Japanese, French, Spanish, and Latin seafood traditions
• Local Ingredients – Work with premium Victorian seafood and selected imported specialties
• Group Dining – Enjoy your creations together at a communal table
• Take-Home Resources – Recipe booklet, online access, and prepared seafood dishes
• Professional Studio – Train in Otao Kitchen’s purpose-built cooking school

The Menu

Class 1: Fish Mastery (Jan, Mar, May, Jul, Sep, Nov)

(French & Japanese Foundations)

In this session, you’ll focus on whole fish and fillets, learning techniques that emphasise freshness, restraint, and balance. From raw preparations to classic French cookery, this class builds skills that reward precision and respect for the ingredient.

• Tuna tataki with ponzu
• Sushi and sashimi with salmon
• Fish tacos with slaw and lime crema
• Snapper en papillote with yuzu beurre blanc
• Salt-baked whole fish

Class 2: Shellfish Demystified (Feb, Apr, Jun, Aug, Oct, Dec)

(Mussels, Prawns, Squid & Octopus)

This session dives deeper into shellfish, breaking down common fears around cleaning, cooking, and timing. You’ll work with both quick and slow techniques to create bold, deeply flavoured seafood dishes inspired by Mediterranean and coastal cuisines.

• Grilled squid with salsa romesco
• Thin-sliced octopus carpaccio
• Mussels escabeche (vinegar-marinated)
• Prawn bisque soup
• Linguine allo scoglio or Cioppino

Reviews

Andrew S · August 2024
An excellent balance of technique and enjoyment. Class 1 gave me a whole new appreciation for fish cookery, especially the Japanese and French methods. Class 2 was a game changer — mussels, prawns, and octopus finally made sense. Hands-on, informative, and delicious.

Emily C · November 2024
This was one of the best cooking classes I’ve done. The small class size meant plenty of guidance, and the seafood was beautiful quality. I loved learning proper techniques without feeling overwhelmed. The prawn bisque and linguine were standout dishes.

Thomas B · February 2025
Seafood always felt intimidating, but this workshop broke everything down step by step. The cultural stories behind the dishes made it even more engaging, and the shared meal at the end was fantastic. I’d highly recommend this to anyone wanting to improve their seafood skills.