Sydney Seafood School: Mark Best

"Noone ever died from good food," says Mark Best, as he adds another generous handful of salt to a pot of boiling water.

The crowd laughs with relief. I'm at the Sydney Seafood School and tonight's class is being led by Mark, chef and owner of three-hatted restaurant Marque.

The Sydney Seafood School underwent a major facelift in 2009, led by hospitality design specialist Michael McCann. The