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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Pan Seared Market Fish, Grilled Mushroom, Creamy Spinach, Potato Rosti and Citrus Mayonnaise

Something a little different for Sunday brunch…..? Serves:  4.  Chef:  Steve Roberts. 4 x 160gm fish fillets, skin on 4 field mushrooms 1 recipe creamed spinach, below 1 recipe of potato rosti, below 1 recipe of citrus mayonnaise, below Creamy spinach 400gm spinach, washed 40gm butter ½ onion, finely diced 120gm cream cheese 120ml milk […]

Chilli Jam, Beer and Coconut Mussels

Freshly steamed NZ Green lipped mussels, chilli, coconut and beer – with fresh ciabatta to soak up the juices. Serves:  4.  Chef:  Steve Roberts 48 fresh mussels 50ml peanut oil 2 cloves garlic, finely chopped 10 garlic shoots, asparagus spears or green beans (optional) 250ml beer (lager) 125gm chilli jam * 200ml coconut cream Handful […]

Banana leaf baked sambal market fish

Add a little ‘spice’ to your fish with this Mexican inspired dish cooked in banana leaves. Serves:  4.  Chef:  Colin Doyle 4 x 150gm fillets market fish (snapper, terakihi, gurnard) 3cm piece galangal (available from Asian stores), or use dried 3cm piece turmeric (available from Asian stores), or use dried 3cm piece ginger 3 cloves […]