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Leona Watson

Basic Cuisine, Sydney Campus, 1997

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Sydney Seafood School Cookbook by Roberta Muir

Thursday, 22 June 2017   (0 Comments)
Posted by: Hillaria Juliana

Sydney Seafood School Cookbook

by Roberta Muir

Published: Australia, 2012, Hardcover, 240pp


For over 20 years Sydney Seafood School has been teaching people how easy it is to prepare the wonderful array of seafood found in Australia’s oceans and rivers – now that wealth of tips and techniques, along with over 80 delicious seafood recipes from Australia’s leading chefs, including Tetsuya Wakuda, Neil Perry, Mark Best, Peter Gilmore, Shannon Bennett, David Thompson, Kylie Kwong, Guillaume Brahimi, Frank Camorra and Matt Moran, has been brought together in one book. There’s expert advice on selecting, storing and cooking different types of seafood and step-by-step photos of essential techniques, including filleting, skinning and pin-boning fish, cleaning abalone, shucking oysters, stripping squid and sectioning crabs. The books textural design echoes the blackboard artwork in the School’s hands-on kitchen, with detailed illustrations of all the major fish and shellfish so you’ll know what to look for at the fishmonger. Whether you want a recipe for a quick spaghetti vongole or complex coulibiac, to tell a Balmain bug from a Moreton Bay bug, know why shellfish turn red when they’re cooked, discover how to devein a prawn without splitting it down the back or learn the best way to store live clams, the Sydney Seafood School Cookbook is your one-stop reference for all Aussie seafood.

Purchase from: Sydney Fish Market


Roberta Muir

Master of Arts (Gastronomy), Adelaide, 2003

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