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Caribbean Seafood

With a fusion of African, native American, European, East Indian, Arab and Chinese cuisine, the flavours of the Caribbean is sure to create some spectacular flavours when matched with fresh NZ Seafood.  From delicious Seafood stews to prawns and shellfish, a class not to be missed. Today make caribbean prawns, mango, coriander and toasted coconut salsa and a spiced jerk fish, fried banana and chimichurri.

Complimentary beverage on arrival.

Arrive anytime from 10.45am onwards.  Class starts promptly at 11am.

Furi

Shop Furi Pro Knives online at the Auckland Fish Market Seafood School - we stock the full Furi Pro range, knife blocks and 2-3 piece sets.

Add any Furi Pro Knife Range to your class booking and receive 10% off your purchase, view the full range of Furi Pro Knives from the online SHOP along the top menu bar.

Apply discount code furi2020 at the cart stage and collect your knife when you attend your class or select shipping nationwide options.

 


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

Have a question?

If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

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Date:
Sun, 13 Dec 2020
Starting:
11:00am
Finishing:
2:00pm (approximately)
Price:
$100 per person

Book this cooking class

How many tickets?

Tickets

Carribbean Seafood Lunch - 13 Dec 2020$100.00
Ticket sales close on
Sat, 12 Dec at 1:00am

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

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"