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Creole Cuisine

Southern cooking is a fusion, of influences including New Orleans, French, Spanish, West African, and Native American cuisine. Like French food, it sometimes makes use of rich sauces and complex preparation techniques. Creole dishes often include onions, bell peppers, celery, tomatoes with fried fish and seafood. We also have a Black Market Spice pack give away in the class! Blackened Cajun fish, Grits, succotash and greens; This Cajun dish is most popular, enhanced with a blackened spice rub, succotash and the traditional greens. The greens are a staple of the south and goes really well with the spiced fish and taste of New Orleans. Southern black bean gumbo, dirty rice; New Orleans cuisine is nothing without the traditional of a gumbo. There are a huge number of variations with family recipes handed down from generation to generation. A staple of Southern food is black beans and the seafood. This recipe is one of my favourites (without the gator).

Complimentary beverage on arrival.

Bar open from 5.30pm onwards.  Class starts promptly at 6pm.

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

Your Chef


Mark Dronjak

Mark has 30 years experience in hospitality as a chef with a freestyle approach to cooking. A devotee of the great seafood New Zealand has to offer his passionate teaching styles allows Mark to focus on the very best of seasonal produce combining flavour, texture, presentation and encouraging a visual appeal through presentation techniques.

More about Mark Dronjak

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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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Tue, 11 Jun 2019
8:30pm (approximately)
$80 per person
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

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"