Using only the freshest seafood and finest ingredients join us to create and enjoy mouth-watering seafood meals complimented with delicious NZ wines.

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Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"

Our latest seafood recipes

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Crispy salt and pepper squid with aioli

Freshly made aioli is a great accompaniment to perfectly cooked spiced squid.  Try a combination of rings and pineapple cut squid for texture contrast. Chef:  Mark Dronjak.  Serves:  4. 1 dsp five spice powder 1 dsp Szechwan pepper, ground 400gm squid tube Little flour for dusting 2 tbsp peanut oil 2 tbsp sesame oil 2 […]

Spicy Moroccan fish with fruity couscous

Chef Mark Southon from The Foodstore on Auckland’s viaduct has joined the talented team of chefs at the Auckland Seafood School.  For Mark’s Moroccan class in July he created a spiced sauce with chickpeas to spoon over the fish fillets and served the dish with a fruity flavour filled couscous.  With the bold flavours in […]

Herb crusted seasonal fish fillets with citrus glaze

Chef John Campbell creates a light panko or polenta herbed crumb coating for your fish fillet which is then drizzled with syrupy lemon to create a delicious crunchy coated citrus mouthful.  Perfect for any time of the day and a great option for most fish species on hand.  Sitting on a crispy fried kumara/potato cake […]