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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Whole BBQ white fish with preserved lemon, caper and coriander salsa with crispy potatoes

Whole fish cooked on the bone creates a variation on both look and flavour.  With the addition of citrus and fresh herbs, whole fish is a great way to share your catch with friends and family and is incredibly easy to cook.  The flesh will easily pull away from the bone when cooked.  Served with […]

Trevally baked in citrus salt crust with mustard and tarragon aïoli

A great way to cook whole trevally. The salt crust infused with citrus zest perfumes the fish and the crust keeps the fish fresh in flavour and exceptionally moist.  An image from The New Zealand Seafood Cookbook by Auckland Seafood School.  Food photography by Sean Shadbolt. Published by Penguin Group NZ. Serves:  4.  Chef:  Mark […]

Salmon Tartare with Crème Fraîche, Micro Leaves and toasted Brioche

The key is to use the freshest NZ salmon you can find. Serves:  4.  Chef:  Steve Roberts. Photo:  Jason Burgess 480gm salmon fillet, very fresh 2 tbsp fresh lemon juice Sea salt and pepper to taste 2 -3 firm ripe vine tomatoes peeled, seeded and diced 2 tbsp crème fraîche 2 shallots, finely diced 4 […]