Le Cordon Bleu Logo

Cooking with Seafood

Home cooks and gourmet enthusiasts with a passion for 'fruits de mer' (fruits of the sea) will be inspired by this immersive cookery course focusing on fish and shellfish.

Our Chef will teach you essential culinary techniques to expertly fillet and prepare a variety of fish and shellfish for a range of delicious dishes.

Impress at your next dinner party, and choose from a selection of exquisite recipes you can easily make at home, such as:
  • Oysters served natural with traditional accompaniments
  • Salmon Gravlax with seed mustard and dill dressing
  • Mussels with white wine cream and parsley
  • Flounder à la Meunière
  • Classic French Bouillabaisse

Cooking with Seafood:

  • Cost: $350
  • Date: Sunday 11 August 2019
  • Time: 9:00am - 4:00pm
  • Location: Le Cordon Bleu Melbourne - 488 South Road, Moorabbin, VIC, 3189

*Recipes are accurate at the time of publication but are subject to change based on product availability.

This course is now fully booked. Please click on the button below to be added to the waiting list.

Group Bookings:

  • Bookings of 3 people or more, a 10% discount is applicable
  • Purchase 3 or more courses (at the same time) 10% discount is applicable
  • Le Cordon Bleu Alumni or students are entitled to a 10% discount

To book, please contact Ali Grey (agrey@cordonbleu.edu) or phone (08) 8348 3049.

Cooking with Seafood Le Cordon Bleu Australia

Booking Conditions:

  • Full payment is required to secure a booking
  • Classes are subject to minimum numbers
  • Le Cordon Bleu Gourmet Short Courses reserves the right to alter or cancel a class. A refund will be provided upon class cancellation
  • Dietary requirements cannot be accommodated in all classes.
  • A credit card will be required at the time of booking.

Le Cordon Bleu Gourmet Short Courses are non-accredited / non-award courses. Participants receive a Certificate of Participation from Le Cordon Bleu CordonTec.