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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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Date:
Fri, 5 May 2017
Starting:
6:00pm
Finishing:
9:00pm (approximately)
Price:
$40 per person
Only 1 tickets left

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Tickets

Fins and Feathers - 05 May 2017$80.00 $40.00

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"