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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Polenta Crusted Fish Sliders, Garlic Aioli, Quinoa, Chorizo and Parsley salad

Chef Steve Roberts created these cute fish sliders for his recent ‘Fast & Fresh’ cooking class at the Seafood School.  The polenta coating gives them a great crunch and texture alongside the creamy aoili. Serves:  4.  Chef:  Steve Roberts 500gm white market fish, skinned and boned 50gm plain flour 2 eggs, lightly beaten 200gm medium […]

Marinated game fish with coriander nam jim and fragrant salad

Fresh lime juice lightly marinates the Kingfish alongside the crunch of a fresh salad and coriander nam jim dressing. Serves:  4 (entree).  Chef:  Mark Southon 400gm game fish loin eg: Kingfish/Swordfish/Tuna 100ml dressing, recipe below 60gm bean sprouts 1 chilli, finely sliced 10gm mint, roughly chopped 2 kaffir lime leaves, shredded 15gm pickled ginger, chopped […]

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 […]