Sydney Seafood School is making Friday nights in isolation a whole lot more fun, with its new virtual cooking classes.

In response to the COVID-19 restrictions, the popular cooking school and team-building provider launched SSS@Home just four weeks ago and already it’s drawing a large audience.

Every Friday night, SSS@Home takes customers through a virtual cooking class, complete with an instructional video led by a chef.

A complete kit of fresh ingredients, including premium seafood from Sydney Fish Market, is sent out ahead of the video, so there’s no need to even step foot in a supermarket.

Sydney Seafood School manager Roberta Muir said the team has been overwhelmed by the response.

“It’s been really heart-warming,” she said.

“People have ordered multiple kits for friends and family and held Zoom dinner parties, others are ordering each week for their iso-date-nights and lots of people are sending kits to loved ones in self-isolation.

“I love how innovative people are being.”

The first SSS@Home offering was a Moroccan seafood and vegetable tagine, then for Good Friday, guests prepared fregola risottata ai frutti di mare from Lucio Galletto of the iconic Lucio’s Italian Restaurant in Paddington.

Next came sweet and sour barramundi from Mark Jensen, chef/co-owner of Sydney’s Red Lantern, followed by Sydney Seafood School’s most popular class, Singapore Chilli Crab.

The upcoming Mother’s Day menu features a simple barbecue with scallops and swordfish.

Muir said it’s positive to see people embracing isolation and trying something new.

“We’ve had wonderful feedback emails, often with photos and some even letting us know their wine matches,” she said.

“People are really embracing the opportunity to expand their culinary horizons and create a delicious meal together!”

With a new recipe each week, the SSS@Home kits feed two people generously and are available for collection on Fridays from Sydney Fish Market or select Harris Farm stores, as well as delivery (for a fee) within 15km of Sydney Fish Market.

More details are available here.