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Fins and Feathers – NOW 1/2 PRICE!

Seafood entrée with a delicious duck main.  Start your meal off with a fresh fish entrée cooked to perfection and then learn the tips, techniques and flavour combinations behind cooking the perfect duck dish.  Your chef will showcase the best of the seasonal flavours to take you into spring. A great way to wind down at the end of the week – enjoy complimentary platters and a beverage on arrival! Special applies to those not already booked into class.  Cannot be used in conjunction with other specials.


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

Your Chef


John Campbell

John Campbell trained in New Zealand before travelling to Sydney and through Asia, surfing whenever there were waves. He landed in London and worked in restaurants and hotels while gaining a certificate in Advanced Cookery at Westminster Catering College.

More about John Campbell

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Fri, 5 May 2017
9:00pm (approximately)
$40 per person
Sold Out
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"