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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Grilled Snapper Fillets, Warm Tomato and Olive Salad with Fennel Puree

Chef Marco Edwardes created a little something special in his recent ‘Fizz & Fins’ Masterclass. Serves:  4.  Chef:  Marco Edwardes 480gm Snapper fillets, skin on 1 lemon, quartered for garnish Salt and pepper Tomato and Olive Salad 40ml Lupi Extra Virgin Olive oil 1 punnet mixed red and yellow cherry tomatoes, halved 60gm green and […]

Grilled Thai Fish Skewers with Cucumber Relish and Spicy Peanut Sauce

Use any firm/chunky white fish for this recipe. Serves:  4.  Chef:  Marco Edwardes Fish skewers 400gm Monkfish or other firm and chunky fish, e.g. Blue Moki, Kingfish, Hapuku, Bluenose 4-8 bamboo skewers, soaked 1½ tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin 1 tbsp light palm sugar, grated 400ml coconut milk 1 […]

BBQ Gurnard or Yellow Eyed Mullet fillets with olives and capers

The flavours of the Mediterranean work well with fresh gurnard or mullet fillets in this recipe.  SO quick to prepare! Serves:  4.  Chef:  John Campbell 3 gurnard or yellow eyed mullet fillets per person, skin on 1 eggplant, sliced 30ml Lupi Extra Virgin olive oil 20 olives, mixture of green, black and Kalamata 1 tbsp […]