Workshops, demonstrations and dinners — what’s coming up, and what I’ve been involved in along the way.

Most of it runs with Fair Seafood and happens at the Adelaide Central Market, but I’ll also share events I’m attending, photographing or simply interested in. If it looks like something worth knowing about, you’ll find it here.

The Art of Seafood runs monthly in the Community Kitchen at the Adelaide Central Market, 10.30–11.30am. Those sessions are free and there is no booking — just turn up. Other events are listed with their own times, costs and booking details.

New to these? Read what the series is about — how the sessions run and what you can expect to take home.

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One place-Meet the producers-Join the movement: After Dark Dinner

Name: One place-Meet the producers-Join the movement: After Dark Dinner
Start: 2026-05-13T17:00:00+09:30
End: 2026-05-13T21:00:00+09:30
Location: Fair Seafood – Adelaide Central Market

May 13 @ 5:00 pm – 9:00 pm

Join Slow Food SA and Fair Seafood for an unforgettable evening, after dark at the Adelaide Central Market. Where conscious eating, meets celebration – experience a six-course journey that proves sustainability can be spectacular.

Watch as our talented chefs transform ingredients from small-scale farmers and harvesters into dishes that honour both tradition and our planet.

Every bite tells a story: of fishers who respect the ocean’s rhythms, of growers who nurture the soil, of a food system that values people and place.

This isn’t just dinner—it’s a delicious rebellion. Against industrial agriculture. Against overfishing. Against the idea that good food can’t be clean, fair, and accessible to all.

Together, we’re building a future where exceptional meals support thriving local communities and healthy marine ecosystems. Where the best thing on your plate is also the best thing for the world.

Come hungry. Leave inspired.

Food: Six-course dinner featuring sustainably produced ingredients. Dry-aged Ikejime Australian salmon sashimi from J. Schumucker in Ceduna. Mooka Smoky Bay oysters with a Brazilian passionfruit vinaigrette – Kenny, Bill and Del’s oysters from the upper Spencer Gulf. Wild SA King Prawns harvested 17 March. Blue-Eye Trevalla from Laurence Condo near Cape Jaffa. Ikejime salmon. Caramelised canjica to close.

$100 – $160 Slow Food member or Non member