Simon Bryant will be cooking up a South Australian seafood feast at the Adelaide Central Market kitchen this weekend.
You can join Simon this Saturday 19 November from 11.30am to 2pm for an exclusive cooking class in the market kitchen and learn all about cooking with sustainable SA seafood for Christmas.
Enjoy the flavoursome delights and get the tips on how to cook a baked Southern Rock Lobster including how to break down the lobster or how you can turn wild Coorong Mulloway into a potsticker dumpling.
The cooking class will be hands on, with Simon interacting with the audience. All recipes will be provided as well as details on traders in the markets where you can purchase products.
Simon will be using only sustainable South Australian seafood from Food SA members; Angelakis Bros., Coorong Wild Seafood, Goolwa Pipis, Huon Aquaculture, Kinkawooka Mussels, Spencer Gulf Prawns, and Southern Rock Lobster.
All this spectacular seafood will then be served for a delicious lunch paired with Mitolo “Jester” Wines.
Prior to the cooking class, Friday at the Markets will also feature seafood action with a free public cooking demonstration and tastings at the Gouger Street Stage on 18 November from 11am to 2pm with a giant seafood paella showcased by Chef Nick Finn of The Highway.
Recipes and details on traders in the markets where you can purchase products will be available.
Food SA is excited to be bringing this new program ‘Regional and Seasonal’ to the Adelaide Central Market with our aim of feeding connections between producers, traders and consumers through highlighting the seasonal produce grown and manufactured in SA by our members through holding regular cooking demonstrations and classes at the Adelaide Central Market.
Register for the cooking class ($130) at www.foodsasimonbryant.eventbrite.com
