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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Coconut Crusted Prawns with Pineapple Salsa

The flavours of the Caribbean are brought to life in a pineapple salsa served alongside crispy coconut prawns. Serves:  4.  Chef:  Colin Doyle 24 large raw prawn cutlets, cleaned ¼ tsp cayenne pepper ½ cup cornflour 1 egg, beaten ¾ cup unsweetened threaded coconut ½ pineapple, cored & finely diced 2 tbsp brown sugar 2 […]

Barley risotto with char-grilled salmon and Mediterranean vegetables

The Mediterranean style vegetables complement the grilled salmon fillets perfectly. Serves:  4.  Chef:  John Campbell 600gm salmon, skin on & pin boned Lupi Extra Virgin Olive oil ½ onion, finely diced 2 garlic cloves, chopped 100gm button mushrooms, sliced 100gm peeled broad beans (fresh or frozen-thawed) 250gm pearl barley 600ml Foundation Foods chicken stock (or […]

Sashimi of Tuna, Kingfish and Salmon, pineapple, red pepper and coriander salsa, lime oil and baby cos hearts

A prefect array of the freshest NZ fish fillets suitable for sashimi. The fresh salsa bound with fresh pineapple add a perfect acid balance which is enhanced by the lime oil and crisp baby Cos lettuce hearts. Serves:  4.  Chef:  Mark Dronjak 200gm market fresh tuna fillet, diced 200gm market fresh kingfish fillet, diced 200gm […]