Auckland Seafood School is closing.
If you haven’t redeemed your Seafood School gift voucher you can shop online. Our last public class is the 16th of December or you can buy goods online up to the 20th December. Learn more
Loading Events

East vs West Seafood fusion

Showcasing a blend of Asian flavours with a modern twist, tonight your chef will let you in on some of these secrets.  With New Zealand’s amazing seasonal produce alongside the freshest seafood your taste buds will be excited by the flavour combinations. In this class cook steamed shellfish, thai basil and oyster sauce followed by salt and pepper fish, jasmine rice with chilli lime dressing. Lee Kum kee sauce give-away.

Complimentary beverage on arrival.

Arrive anytime from 11.45am onwards.  Class starts promptly at 12noon.

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

title=

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).

  • This field is for validation purposes and should be left unchanged.

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"