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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The Art of Seafood: From Frame to Feast

October 15 @ 10:30 am – 11:30 am

A fish doesn’t stop being useful when the fillets have been removed. In this workshop, Geoff explores what can happen when we look at the whole seafood product rather than just the portion we intend to eat.

Starting with fish and crustacean stocks, you’ll discover how frames, heads, shells and other parts can be transformed into deeply flavoured foundations for future meals. Geoff will demonstrate his approach to fish stock and crustacean stock, including the importance of controlled heat rather than simply boiling everything together.

But the story doesn’t finish with the stock. Leftover cooked fish can become another meal, another texture and another opportunity rather than simply becoming waste. Recipes such as seafood soups, bisque, pasta, risotto and salads demonstrate just how far a little seafood can go. Geoff’s recipes already demonstrate this philosophy, from fish stock and prawn bisque to dishes that deliberately make use of leftovers. 

This is about getting more from good seafood — from frame to feast, with very little wasted.

Free

Fair Seafood

Community Kitchen – Adelaide Central Market

Adelaide Central Market, 44-60 Gouger Street
Adelaide, South Australia 5000 Australia + Google Map
+61 8 8203 7494
View Venue Website

Category: The Art of Seafood

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