Tasmanian Seafood Cooking Classes


Tasmanian Seafood Cooking Classes

Tasmanian east coast calamari stuffed with squid ink rice, salsa verde and tomato salsa.

Tasmanian Seafood Cooking Classes run by Kiss A Fish Cookery School conducts classes specialising in locally sourced and sustainable seafood. The school is located in the private beach house of its owner Roz MacAllan. The house overlooks Skeleton Bay, one of many spectacular bays in the famous area of north east Tasmania known as The Bay of Fires.

In addition to cooking and eating the freshest seafood you’ll be learning in a professionally appointed kitchen in a beach house along the beautiful coastline of north east of Tasmania.

Samphire collected at the beach

Rock Samphire gathered on our walk to the Bay of Fires beaches

Kiss A Fish Cookery School classes recommence each November.  In between the scheduled classes from November to April you can also request private classes for either one on one tuition, or bring your own group for a private class.

Bookings now open – 2016

Saturday November 5 Bookings closed

Saturday November 12 Bookings closed

Friday December 2 (2 spaces available)

Friday December 9 FULLY BOOKED

Saturday December 10

Cost $350pp.

All day workshops begin at 10 am with a welcome coffee from our professional Bezzera espresso machine and conclude at 4.00pm.

No former experience required.

Pin boning the salmon

Pin boning the salmon

Vanilla cured salmon

Vanilla cured salmon









Our format

The day begins at the beautiful beach house with its semi-outdoor kitchen, fitted with state of the art cooking facilities that include a wood fire oven. The classes are a combination of demonstration and practical.

As we cook our seafood we will sit down together and enjoy our creations. Then it is back to the bench for the next course.         As the day progresses you will have learned a variety of preparation techniques that may cover skinning, trimming, shucking, scaling and filleting along with cooking techniques of roasting, poaching, steaming, baking, pan frying, wok frying, deep frying and grilling.

Dishes offered each day will span both family style fish cookery to sophisticated entertaining recipes from around the world for canapés, starters, entrees and main courses.

All the seafood we use is in season and freshly caught in Tasmania.


“Hi Roz, thanks for a great experience thoroughly enjoyed by us all. Thought we’d send you a few thoughts on our day.

On arrival at Kiss A Fish at 10.00 am we were welcomed with a coffee and immediately felt at home. Our initial task was a first for us all, shucking oysters which, along with an apple cider vinaigrette was the start of wonderful day. Each new recipe was an adventure in itself. The Thai Fishcakes were a favourite while others loved the sardines and the mussels were just fabulous. Half way through the day we went off with Roz to forage, down at the seashore for sea asparagus (samphire), purslane, (good for salads) and sea spinach. Back to the table and the cleaning and gutting of the sardines stretched us all a bit, but using the wood fired oven was intriguing. Finally, we prepared a lovely whole Blue Eye which then went into said oven. The day really started out as a surprise for our husbands and they loved it, both the cooking and the feasting. A great day!”
Meg, Darcy, Pat and John, Queensland.

“In a stunning setting looking out on the spectacular beauty of Binalong Bay with its flaming red lichen-kissed rocks and crystal clear aquamarine waters, we were treated to a wonderful day in the Kiss a Fish Cookery School. We prepared half a dozen dishes using fresh local seafood and the irresistible and tantalising flavours of Thailand and Morocco. The Kiss a Fish facilities are excellent complete with an impressive built-in wood fired oven. Under Roz’s expert tutelage, each dish was prepared in a covered outdoor kitchen and eaten on a sweeping deck overlooking picturesque Skeleton Bay. Roz is a natural teacher who made our experience both informative and enjoyable. Thank you so much for memorable cooking experience”. Sue and Mark, Launceston.

“Thanks for a great day, I enjoyed learning some new techniques that didn’t seem quite as hard or daunting as I had imagined and loved the taste and special flavours you created for us.” Wendy L.  Port Stephens NSW.

“Thank you SO for the most fabulous day of cooking and adventures. What a wonderful group of diverse and incredible people you had, and I learned so many different things! You are amazing!” Louise K. Falmouth, Tasmania.

“You will have even forgotten who I am because I have been very remise in not having messaged you before to thank you for all your hospitality at your successful cooking school that I attended with Wendy and other friends.
I treasure your recipes and I hope that in the not too near distant future I will get the opportunity to test out your recipes. Need to have a dinner party.” Josephine W. Corlette, NSW.


KissAFish.Environment and Energy Policy


Director Roz MacAllan

Australia 0418433667

International +61 (0) 418433667

SKYPE tastetravelroz

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