Fizz and Fins an Evening of Fine NZ wine and 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 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.
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Sun, 22 Dec at 1:00pm
Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
What an awesome evening. Great food, company and entertainment. Wonderful chef – approachable, knowledgeable and passionate about the food.
The recipes catered for all skill types so we all had something to do which was great. Thoroughly enjoyed the evening and the wine matching was perfect.
Fast and Fresh Seafood. Wow! This was an excellent class, have never had so much fun with food! Thanks for a great evening and experience.
I enjoyed the first class so much I have been to 3 more! A great way to improve your seafood cooking skills and have a fun night at the same time.
A great way to enjoy a relaxed and entertaining Sunday brunch with a difference. We invited along some friends and created our own bench of 5.
My partner brought me a gift voucher – possibly self interest involved but I have gone on to cook the recipes plenty of times at home. She is impressed!
I think it’s excellent value and three hours of fun entertainment, great food and you get to make some new friends.
The Filleting class is amazing! Chef John Campbell is entertaining and incredibly helpful. We enjoyed a delicious lunch and I can now fillet the catch!
I am so impressed with value for money. Thoroughly enjoyed the chefs presentation, then it was fab to get a chance to make and eat it.
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.