FLAVOURS OF THE SEASON – Fizz and Fins
2½ hour class. Look, Cook & Eat.
Fresh New Zealand Seafood matched with bubbles, Artisan NZ beers and Babich wines – celebrate with us. Chef will create recipes that perfectly complement the flavours of the season in this hands on seafood cooking class. Bring a friend, a group…..or feel free to come along and we will introduce you to new friends. Celebrations, delicious food and awesome fun!
Complimentary beverage on arrival.
Bar open from 6pm. Class starts promptly at 6.30pm
Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.
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Wed, 31 Jan at 12:00pm
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.