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 skinned Snapper, pancetta wafer, preserved lemon mayonnaise and julienne salad

A freshly made creamy mayonnaise with the zing of preserved lemon, the salty crunch of a pancetta wafer served with crispy skinned snapper and a light julienne salad.  An amazing flavour combination from Chef Steve Roberts. Chef:  Steve Roberts.  Serves: 4. 4 x 150gm snapper fillets, skin on & bone out Salt and pepper for […]

Pan Seared Crispy Skinned Snapper, Crushed Pea Ravioli, Puree of Carrot

Crispy skinned snapper fillet paired with carrot puree and a crushed pea ravioli creates the perfect balance of textures and flavours.  Use wonton wrappers as a quick option for your ravioli if you do not have time to make your own pasta. Chef:  Steve Roberts.  Serves:  4. 4 fillets fresh snapper, skin on, bone out […]

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 […]