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 Mussels with Parmesan and Parsley

Italian style mussels that are incredibly quick to prepare. Serves:  4.  Chef:  John Campbell. 1kg medium-sized mussels 100ml water or white wine 50gm butter 50ml olive oil 2 tbsp fresh parsley, finely chopped 2 cloves garlic, finely chopped Sea salt and freshly ground black pepper 100gm parmesan, finely grated 1. Preheat grill. 2. Wash and […]

Caramelised Fish in Claypot (Cá Kho Tộ)

Caramelised palm sugar balanced with fish sauce, chilli and spring onion creates a rich sauce to coat fish fillets in Chef Colin Doyle’s Vietnamese recipe.  Use a firm fleshed fish like bluenose, hapuku or monkfish as they will handle the bold flavours. Serves:  4.  Chef:  Colin Doyle For the caramel 1 disc light palm sugar […]

Long pepper and curry dusted Snapper fillets, vanilla-leek, pineapple and melon salsa

A blend of flavours matched with fresh Snapper fillets from Chef Marco Edwardes’ Asian Fusion cooking class. Serves:  4.  Chef:  Marco Edwardes 480gm snapper fillets, skin on 20gm butter Pinch of sugar Seeds of ½ vanilla bean ½ large leek, washed and cut into fine julienne 1 tsp long pepper 1 tsp curry powder Lupi […]