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FIZZ AND FINS with Babich wine match

2½ hour class.  Exciting new recipes to wow the dinner party crowd will be shared with you tonight.  Chef will create New Zealand seafood recipes that are a ‘little bit special’, perfectly complementing the flavours of the season and showcasing a Black Label Babich wine tasting with each recipe. Tonight you will start with a whitebait fritter with watercress and citrus mayonnaise followed by salmon linguini, shaved fennel and lemon gremolata. Bubbles and complimentary platters will be available on arrival prior to the class commencing.

 

Bar open from 5.30pm.  Class starts promptly at 6pm.

 

 


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

Your Chef

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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, he was most recently Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

Have a question?

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Date:
Mon, 10 Dec 2018
Starting:
6:00pm
Finishing:
8:30pm (approximately)
Price:
$100 per person

Book this cooking class

How many tickets?

Tickets

Fizz and Fins - 10 Dec 2018$100.00
Ticket sales close on
Sun, 9 Dec at 1:00pm

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"