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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Confit leg of duck, potato puree, apple and baby herb salad, duck jus

We are lucky enough to have the support of Saveur Duck for our ‘Fins and Feathers’ classes (once a month).  Use a pressure cooker or slow cooker to create this delicious recipe from Chef Steve Roberts. Chef:  Steve Roberts.  Serves:  4. 4 fresh duck legs (Saveur Duck) 1½ tsp salt 4 tbsp sake or Shaoxing […]

Sesame Crusted Kingfish, Wok Fried Broccoli and Black Bean, Soy and Chilli Broth

Kingfish is a perfect fish for this dish as it holds the bold flavours of the sesame, black bean and soy so well. Chef:  Steve Roberts.  Serves:  4 4 x 150gm fillets kingfish, skin off, cubed 2 egg whites, lightly beaten ½ cup white sesame seeds ½ cup black sesame seeds Oil for searing Seasoning […]

Pan fried seasonal fish on a pea and pancetta risotto

Chef Mark Southon from The Foodstore on Auckland’s Viaduct Harbour shared this recipe with us in a recent lunchtime cooking class at the school.  Pea puree and pancetta is folded through a creamy risotto and topped with a perfectly cooked fish fillet.  Vibrant colours and great flavours make this an essential lunchtime meal. Chef:  Mark […]