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.
After Dark is back — and this time, we're bringing one of Australia's rising young chefs home. For one night only, Jack Huxtable returns to South Australia to join Fair Seafood for All Tuckered Out — a dinner inspired by the incredible seafood coming through our doors and the Australian coastline that has shaped Jack's...
When the Adelaide Central Market closes, a different kind of experience begins. Welcome to the second instalment of our After Dark dinner series — where some of Adelaide’s most talented chefs step away from the demands of their kitchens to cook the food they’re truly passionate about. No set menu. No restaurant expectations. Just the dishes they want...
For one night only, Adelaide Central Market will open privately after dark for an intimate long table dinner celebrating seasonality, wild seafood and the people behind the produce. At the heart of the evening is wild-caught sea urchin — hand-harvested by divers and served across an 8-course menu that captures the beauty of produce at...
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....
A little French flair, a few good seafood techniques, and a Bastille Day celebration to bring them together. In this Masterclass, I explore how simple techniques such as sautéing, steaming and simmering can be layered to create something that feels far more sophisticated than it really is. From oysters three ways: natural with shallot vinaigrette,...
