Restaurateur Greg Anderson, will bring his cooking skills to the Sydney Seafood School on July 7 as guest chef to create some of his favourite seafood recipes.

"Sydney is the home of fresh seafood, and Sydney Seafood School, based at the Sydney Fish Markets, is well known for its teaching classes, so I am looking forward to the whole experience," Anderson said.

He will be preparing two of his favourite seafood dishes – Port Stephens Oysters with Champagne Vinaigrette and Pan-fried Salt Water Barramundi with orange butter sauce and roast fennel.

"I use French Champagne Vinegar for the Vinaigrette – its sharp acidity really works well with the creaminess of the oyster. It makes the dish more special," he said.

For the barramundi, Anderson pan fries it for crispness before placing it in the oven for four minutes. The orange juice is then blended with butter and seasoned; a mouth watering combination.

All classes commence with a demonstration of the dish after which those attending the class roll up their sleeves to create the dish themselves – all under the watchful eye of the guest chef.

Greg's appearance will headline a series of demonstrations which will include top chefs such as Christine Manfield from Universal, Dave Pegrum from Forbes and Burton Galletto from Lucio's who will all create their own special seafood dishes throughout August.

And, while not preparing dishes for Sydney Seafood School, Greg and his team at Sugaroom are creating wonderful winter dishes at his waterfront restaurant.

Why not try Braised Beef Cheek with potato puree, baby carrots and Bordel Ais Jus accompanied by a 2005 Leuwin Estate 2005 Art series Margaret River WA.

Or come and try one of the many new wines that manager Anthony Dean has added to the wine cellar this year such as 2005 Trimbach Riesling from Alsace, France, the 2007 Wairau River Sauvignon Blanc from Marlborough in new Zealand or the 2004 Pierro Cabernet Merlot from Margaret River.

"Winter is a wonderful excuse to create some of my favourite dishes and of course to try out some of these excellent new wines that go with them," he said.

Greg will be guest chef at the Sydney Seafood School on Monday July 7, bookings can be made on line at www.sydneyfishmarket.com.au.

Click here for more information about Greg's restaurant Sugaroom.