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3 Cuisines 3 Beers

When foods with gills, fins, tentacles and shells are on the menu, most of us default to wine. And for good reason; a subtle white or light-bodied red is a stress-free choice that pairs well with a variety of seafood delicacies. Beer is a bit trickier, but the payoff can be greater. When matched well, the right brew elevates and accentuates the flavours of many common seafood dishes. In today’s class you will cook 3 easy seafood recipes each will be perfectly matched with the nectar of the gods BEER! Today we will cook and prepare Sashimi with miso dressing and pickled ginger (Asahi Black, Japan)  Spaghetti alle vongole ( Peroni, Italy ) and Spiced fish tacos, avocado cream and slaw (Bach Brewing company Pale Ale, Nz ) Plenty of beer specials on the day. Bach Brewing Company tasting on arrival.

Complimentary beverage on arrival.

Bar open from 2.30pm.  Class starts promptly at 3pm.


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef

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Paulie Hooton

The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

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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"