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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


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

Have a question?

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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Mon, 10 Dec 2018
8:30pm (approximately)
$100 per person
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"