Filleting Masterclass

Learn how to fillet fish like a pro

Perth
|
Food and Drink
>
Cooking

TIME

STUDENTS

1 to 10

PRICE

pp

Description


In this class, you will learn how to fillet Western Australia species like a pro.

You will be guided by the professional chefs and sharpen up your knife skills. This is a small class group which allows more individual guidance and lots of hands on assistance.

Throughout the session, the teachers will share their tips and tricks for filleting Western Australia species before some guided practice with our experts. No experience is required but we ask you to carefully listen to the safety instructions to guarantee a safe environment.

In this two-session, you will enjoy a professional demonstration, improve your knife skills and at the end you will enjoy your own fillet cooked as you wish by our chefs. You will gain valuable filleting skills that you can continue practicing at home.


This class is available on Request

library_books Knowledge Required

Perfect for beginners.

shopping_basket What you'll get

Lots of filleting skills and a delicious fillet cooked by the chefs to enjoy!

lightbulb_outline Suitable for

This class is popular for individuals and couples as well as for a hens party, special occasion, birthday, baby shower, team building activity, corporate event, bucks party or Christmas party.

Location




Kailis Bros Leederville, 101 Oxford Street, Leederville WA

Teacher

Kailis Bros Fish Cooking School
Kailis Bros Fish Cooking School

Award-winning Fish Market and Cafe and Cooking School

2k followers


We offer you a culinary fun experience full of valuable knowledge and new skills. From learning the basics to exploring new cuisines, the Kailis Bros Cooking School is the perfect way to fine-tune your seafood skills. Step into our award-winning Fish Market and Café for a behind the scenes tour and cooking class where you will be let in on all of our secrets and learn how to select, prepare and cook some of the finest seafood Western Australia has to offer.

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