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.
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...
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...
Goolwa Pipis are wonderful on their own, but their real magic can be in what they leave behind. In this workshop, Geoff explores how the natural flavours and cooking liquor from seafood can become part of the dish rather than something that disappears down the sink. Using Goolwa Pipis in two different preparations, you'll see...
For two days, the Market will come alive with South Australia's freshest seafood alongside a live soundtrack of jazz, funk, acoustic acts and DJs. Expect freshly shucked oysters and Moët, the return of Sprout's legendary Chilli Crab Shack, exclusive seafood specials from Market traders and live cooking demonstrations from your favourite local chefs. Seafood 101...
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...
Discover the hidden gems of South Australia’s oceans in this immersive 90-minute tasting and cooking experience led by chef Jamie Steele. From Abalone and sea urchins to Coorong Carp and SA Smoky Bay oysters, guests will explore the weird and wonderful seafood species that rarely make it to the dinner table but are loved by...
Uncover the secrets of sensational seafood in this interactive masterclass led by acclaimed South Australian Chef Jamie Steele, formerly of d’Arenberg and Aurora Restaurant. You’ll be guided through the essentials of selecting, storing, and cooking local seafood with confidence, all while overlooking Glenelg’s stunning beachfront. With tastings and chef-led demos, this experience is perfect for...
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,...
By this stage, The Art of Seafood was moving beyond simply cooking a fillet and looking at the fish as a whole. Whole Fish to Plate was about taking a whole fish, understanding what you have in front of you, and making the most of it. We looked at filleting and the different portions that...
Following on from Take the Complexity out of Seafood, this workshop was about looking a little more closely at the seafood itself. We tend to have our favourites — the fish we know, the fish we cook regularly and the fish we automatically look for when we visit the fishmonger. But Australia has an extraordinary...
