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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Hot Smoked Kahawai with Crostini and Crème Fraîche

Try adding orange zest & juice, star anise and cinnamon to your smoke mix for a variation on Hot Smoked Kahawai.  You can use the burners on your BBQ to generate the smoke. Serves:  4 (entree) Chef:  Steve Roberts 200gm fresh kahawai fillets, boned & skin on 50gm salt (or sea salt) 50gm white sugar […]

Crispy skinned Snapper, prosciutto wafer, preserved lemon mayonnaise and julienne salad

Chef Steve Roberts shared this light and refreshing fish recipe in his recent cooking class at the Seafood School.  Why not try making your own mayonnaise – you will love the difference plus once you master the base you can add so many different flavours each time you make another batch.  Why not try other […]

New Orleans crab cakes with cajun spice and remoulade

Try making your own cajun spice and remoulade for this crab cake recipe….or purchase if time is tight.  Feel free to replace the crab with minced white fish fillets – it will work just as well. Makes:  8.  Chef:  Colin Doyle Cajun spice blend 1 tbsp garlic powder 1 tbsp onion powder 2 tsp ground […]