There’s so much more to fish than fish and chips! If you love seafood and want to expand your repertoire, join me for a hands-on day learning some of my favourite ways to prepare it.
From curing salmon and chargrilling tender calamari to cracking open a whole salt-baked barramundi, we’ll create a generous seafood feast together. I’ll share the techniques and little tips that make all the difference, opening up your whole world to a new level of deliciousness.
My beetroot and gin salmon gravlax is a particular favourite, with its beautiful colour and flavour. I’ll show you how to cure the salmon, and we’ll make rustic French baguettes and quick-pickled cucumber to accompany it.
We’ll also make coconut-crumbed prawns with mango and chipotle aioli—that lovely combination of golden, crisp prawns and a creamy, sweet and smoky dipping sauce.
Then we’ll prepare chargrilled calamari with homemade tartare sauce. I’ll share how to keep the calamari tender, and the tartare may well spoil you for the store-bought version!
For something bright and fresh, we’ll make Peruvian flathead ceviche, balancing the citrus and seasonings.
Our centrepiece will be a whole barramundi baked in a salt crust. We’ll encase the fish, bake it, then crack open the casing at the table to reveal the tender flesh underneath. I’ll show you how to lift away the crust and skin and serve the fish from the bone, finished simply with lemon and fresh herbs.
Once the cooking is complete, we’ll gather around the table and enjoy the seafood feast we’ve prepared together.
No previous seafood experience is needed. I’ll guide you through each stage and share the little things that make a difference, so you can confidently recreate these dishes at home.
Beetroot and gin cured salmon gravlax
Rustic French baguettes made from scratch
Quick-pickled cucumber
Coconut-crumbed prawns with mango and chipotle aioli
Chargrilled calamari with homemade tartare sauce
Peruvian flathead ceviche
Whole salt-baked barramundi with lemon and fresh herbs
How to cure salmon, including preparation, curing times and storage
How to make and bake rustic French baguettes
How to prepare a quick cucumber pickle
How to crumb and cook prawns for a crisp, golden finish
How to prepare and chargrill calamari so it stays tender
How to make aioli and tartare sauce from scratch
How to encase a whole fish in salt, bake it and serve it from the bone
How to organise your preparation for a seafood feast at home
Book your place and join me for a day of cooking, learning and sharing a rather magnificent seafood feast.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
There’s so much more to fish than fish and chips! If you love seafood and want to expand your repertoire, join me for a hands-on day learning some of my favourite ways to prepare it.
From curing salmon and chargrilling tender calamari to cracking open a whole salt-baked barramundi, we’ll create a generous seafood feast together. I’ll share the techniques and little tips that make all the difference, opening up your whole world to a new level of deliciousness.
My beetroot and gin salmon gravlax is a particular favourite, with its beautiful colour and flavour. I’ll show you how to cure the salmon, and we’ll make rustic French baguettes and quick-pickled cucumber to accompany it.
We’ll also make coconut-crumbed prawns with mango and chipotle aioli—that lovely combination of golden, crisp prawns and a creamy, sweet and smoky dipping sauce.
Then we’ll prepare chargrilled calamari with homemade tartare sauce. I’ll share how to keep the calamari tender, and the tartare may well spoil you for the store-bought version!
For something bright and fresh, we’ll make Peruvian flathead ceviche, balancing the citrus and seasonings.
Our centrepiece will be a whole barramundi baked in a salt crust. We’ll encase the fish, bake it, then crack open the casing at the table to reveal the tender flesh underneath. I’ll show you how to lift away the crust and skin and serve the fish from the bone, finished simply with lemon and fresh herbs.
Once the cooking is complete, we’ll gather around the table and enjoy the seafood feast we’ve prepared together.
No previous seafood experience is needed. I’ll guide you through each stage and share the little things that make a difference, so you can confidently recreate these dishes at home.
Beetroot and gin cured salmon gravlax
Rustic French baguettes made from scratch
Quick-pickled cucumber
Coconut-crumbed prawns with mango and chipotle aioli
Chargrilled calamari with homemade tartare sauce
Peruvian flathead ceviche
Whole salt-baked barramundi with lemon and fresh herbs
How to cure salmon, including preparation, curing times and storage
How to make and bake rustic French baguettes
How to prepare a quick cucumber pickle
How to crumb and cook prawns for a crisp, golden finish
How to prepare and chargrill calamari so it stays tender
How to make aioli and tartare sauce from scratch
How to encase a whole fish in salt, bake it and serve it from the bone
How to organise your preparation for a seafood feast at home
Book your place and join me for a day of cooking, learning and sharing a rather magnificent seafood feast.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
