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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Blackened hapuku fillets on a Louisiana crab cake with creole tartare sauce

Chunky Hapuku fillets dusted with freshly made cajun spice mix served on a crab cake and drizzled with creole tartare sauce.  Absolutely BURSTING with flavour. Serves 4 4 hapuku fillets approx. 170gm each Oil (vegetable or olive) and butter Rocket Leaves, drizzled with olive oil, balsamic and seasoned Cajun Spice Mix ¼ cup salt ¼ […]

Dark Chocolate Ganache Pots with Rush Munro Vanilla Bean Ice cream

Just in time for Easter, Chef Steve Robert’s Chocolate pots served with creme brulee and vanilla bean ice cream is a perfect way to enjoy your chocolate kick over the long weekend. Serves 4 300ml cream ¼ tsp vanilla essence – good quality pure 250gm of good quality dark chocolate – roughly chopped 1 egg […]

Kingfish Saltimbocca with sour lime dressing

Kingfish fillets lightly marinated in sage, citrus and olive oil then prosciutto wrapped and grilled served with a lime, chilli, coriander and palm sugar dipping sauce.  You can replace the Kingfish with hapuku, ling or monkfish. Chef:  Steve Roberts  Serves 4 480gm fresh Kingfish fillet 12 sage leaves – finely sliced Zest of 2 lemons […]