First Nations Seafood Class at Sydney Fish Market with Luke Bourke

At the Sydney Fish Market in Glebe, at 1 Bridge Rd, Glebe NSW 2037, Australia, First Nations Seafood with Luke Bourke is a three-hour hands-on cooking class that pairs contemporary technique with Indigenous marine knowledge. Chef Luke Bourke of Felons Seafood — Good Food's Young Chef of the Year 2025 — leads small groups through sourcing, preparation, and the plating of a signature kingfish crudo finished with Davidson’s plum. The backdrop is a working market: stainless benches, ice-filled bins, the cadence of auction calls, and the smell of salt and citrus. Organized in collaboration with the National Indigenous Culinary Institute (NICI), the class frames recipes inside a broader cultural conversation about Aboriginal and Torres Strait Islander fishing practices and ecological knowledge handed down across generations. You’ll learn how to spot sustainably sourced fish at the stalls, identify native flavours such as Davidson’s plum and coastal herbs, and apply quick techniques — gentle curing, paper-thin slicing, and acid balance — that let fresh seafood sing. Classes run in groups of four to six per shared workstation, are wheelchair accessible, and accept participants aged 12 and up (children under 16 must be accompanied by an adult). Bring enclosed shoes and a reusable container for leftovers; the organizers are actively working to eliminate single-use plastics across the market precinct. Beyond technical skills, the class links participants directly to Indigenous culinary pathways — NICI supports mentoring and apprenticeship programs designed to create tangible career opportunities for emerging Aboriginal chefs. That blend of technique, cultural context, and market immersion makes this program unique in Sydney’s food scene: you’re learning in the place where product arrives, and hearing stories about seasons, regulations, and the stewardship practices that have shaped coastal foodways for millennia. The sensory payoff is immediate: a bright, citrusy crudo on your plate, the salt air outside, and the visual drama of market life framed by Blackwattle Bay and passing ferries. Whether you’re a confident home cook wanting new techniques or a traveler seeking a meaningful cultural encounter, this compact, three-hour class equips you with skills, stories, and a plated dish to taste the connection between sea, country, and contemporary Australian cuisine. Meeting point: Sydney Fish Market, 1 Bridge Rd, Glebe NSW 2037, Australia. Expect a conversational classroom atmosphere where Luke Bourke explains ingredient sourcing decisions, shares career anecdotes, and demonstrates plating moves you can replicate at home; there is also time to ask about local suppliers and Indigenous-run food businesses you can support. Bookings are limited to small groups to preserve hands-on learning and can fill quickly on weekends and public holidays, so reserve your spot in advance and arrive hungry for technique and conversation. Accessible for most fitness levels and dietary needs.