FIZZ AND FINS -Seasonal Seafood with beer match
Many factors influence the seasonality of fish and seafood. Tonight we will bring you two great recipes designed around seasonal produce. We’ll also have a selection of specially matched craft beers from Birkenhead Brewing Company, be in early for beer tasting. Enjoy fresh new ways to cook using in-season produce with some of NZ finest seafood and matched with some fantastic wines. Class 3 hours. Tonight you will be cooking panko crumbed fish with a pineapple salsa and chilli cream followed by crispy skin market fish with a summer salad and a miso dressing.
Complimentary beverage on arrival.
Bar opens from 5.30pm. Class starts 6pm promptly
Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.
Your Chef
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 HootonHave a question?
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Book this cooking class
How many tickets?Tue, 12 Mar at 5:00pm
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.
