Fish is fascinating in that its elegance carries with it the mysticism of the underwater world. Large schools of fish swarm weightless through the ocean in beauty and grace and have been a part of our diet for thousands of years.
DurationFish is fascinating in that its elegance carries with it the mysticism of the underwater world. Large schools of fish swarm weightless through the ocean in beauty and grace and have been a part of our diet for thousands of years.
Historically fish were salted, cured, dried, and smoked to preserve and make available for storage and consumption until freezing and chilling was later introduced halfway through the last century.
In this session, you learn everything you need to know about freshness, how to choose, store, scale, fillet, and prepare fresh fish. The cooking part contains many different recipes but focuses mainly on teaching you the how’s and why’s about cooking fish.
Once you know how to poach, slow cook, sous vide, panfry thick and thin fillets, bake, grill, braise, stew and steam fish, you will be able to apply these learned techniques to any fish recipe and succeed in spectacular fashion.
Also, learn about different crusts and crumbs on fish to make this fish class the single most important class you ever need to attend to learn about cooking fish.
Master your cooking skills at Trupp- The Chefs Table cooking school with Three Hat Michelin star international three-hat chef Walter Trupp.
We offer a wide range of hands-on cooking classes, Corporate Team building events, and a 16-week Home-Chef Cookery Course.
Cooking Classes are fun, hands-on, in small groups up to ten, and suitable from the beginner to the more accomplished home cook and accommodate many a nationality of flavors! Classes are held in the evenings and on the weekend.
Online Cooking Classes are available and suitable for the beginner and everyday home cook, the home entertainer, and aspiring Michelin Star Chef.
Discover how to cook yellow tail king fish ceviche style, sear Mooloolaba yellow fin tuna with traditional ponzu, grill Hervey Bay scallops, prawns and cuttlefish and cook Queensland reef fish ‘papillote’ style with piquillo sauce, all the while with a glass of beer or wine in hand.
 A hot night with sizzling succulent seafood dishes originating in the Szechwan region of South West China renowned for its love of chillies - this is for chilli lovers only! Â
we will cure and smoke some Tasmanian Salmon, make a Duck and Pork Terrine, prepare some duck prosciutto, cured and smoked Lamb Rack and tea smoked Breast of Duck.
We're not all experts at preparing exquisite seafood dishes but our chefs are!  During this class learn a range of  delicious dishes and expand your go-to weekly dinner ideas and meals to impress.Â
Learn how to dazzle your guests with the most delicious Asian seafood masterpieces executed with the simplest of techniques.
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