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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 Hooton

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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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Wed, 13 Mar 2019
9:30pm (approximately)
$100 per person

Book this cooking class

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Fizz and Fins - 13 March 2019$100.00
Ticket sales close on
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.

Mark "Pick of New Zealand Seafood"