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Distinctive Flavours of Vietnam

Considered as one of the healthiest cuisines worldwide, Vietnamese cuisine brings together 5 fundamental philosophies that help create its unique flavour – taste, nutrients, five colours, senses and body.  These elements are designed to work together in harmony and to create a balance within the body….this balance also creates the wonderful flavours and aromas we know as Vietnamese cuisine.  In this class your chef will match those elements with fresh NZ seafood to create light and healthy recipes bursting with flavour.  Start with a traditional and flavoursome Vietnamese seafood Noodle soup – Pho.  Followed by the ever popular fried Vietnamese spring rolls – Cha Gio PLUS Nuoc Cham fish skewers.


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

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:
Wed, 16 Aug 2017
Chef:
Starting:
6:30pm
Finishing:
9:00pm (approximately)
Price:
$80 per person
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

Group pricing
Save up to 20%

Book for 2-4  save 15%

Book for 5+  save 20%

Your discount will be automatically applied at checkout. Cannot be used in conjunction with any other offer. Read more here

View our cancellation policy here

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"