Time Out says
Learn chilli crab, tapas, seafood BBQ, Moroccan...
The SSS gives lessons on how to cook everything from pipis to octopus, and in every dang style you'll ever want. With cameo appearances from Sydney's best foodies, regulars including Matt Moran (Aria) and Guillaume Brahimi (Guillaume) and with complimentary wine tastings, you'll be cooking up a storm in no time.
More than 12,000 people now attend SSS classes each year, and not just for the famous chefs. There's the opportunity to learn how to knock up a winning seafood paella, prepare a cracker chilli crab, or throw another shrimp on the barbie in a manner that would make Paul Hogan proud.
The interior is courtesy of designer Michael McCann (he also did the stunning fit-out for boutique butcher Victor Churchill). Beautiful and functional, fish leather covers the auditorium walls, made from tanned Atlantic salmon skins bought from a family in Sauðárkrókur (say that three times fast) on Iceland's north coast. Cameras send a live feed to wall-mounted televisions so you can watch the presenter's every slice, scale and fillet. The hands-on kitchen features a striking mural by Joy Godley of every fish imaginable rendered in white on a black background.