Auckland Seafood School is closing.
If you haven’t redeemed your Seafood School gift voucher you can shop online. Our last public class is the 16th of December or you can buy goods online up to the 20th December. Learn more
Loading Events

Festive Seafood Celebration, Fizz and Fins, an Evening of Fine NZ wine and world class seafood

Celebrate with the Seafood School team for our final class of 2019 in style. In this class cook two amazing seasonal recipes matched with Babich Black Label wine, enjoy a complimentary platter and Prosecco on arrival and take home seafood school goody bag, a class not to be missed. In tonight’s class you will make a whitebait fritter, herb salt with watercress and citrus mayonnaise followed by Grilled  salmon, roasted cauliflower, buttered corn with miso and sesame. To finish the meal enjoy a sorbet ice block from Oob.

Complimentary beverage / platters on arrival.

Bar open from 5.30pm onwards.  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).

  • This field is for validation purposes and should be left unchanged.

Back to all Classes

Mon, 23 Dec 2019
9:00pm (approximately)
$120 per person
Sold Out
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"