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FOOD LOVERS – French Inspiration

2½ hour class.   Start off the evening with a seasonal white fish entrée incorporating the flavours of Southern France then go on to create bowls of steaming Bouillabaisse.  The traditional Provencal fish ‘stew’ originating from the port city of Marseille, Bouillabaisse is brimming full of a variety of fish and shellfish, complimented with a blend of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Serve this classic dish with slices of seasoned French bread and freshly made aioli.

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.

Your Chef


John Campbell

John Campbell trained in New Zealand before travelling to Sydney and through Asia, surfing whenever there were waves. He landed in London and worked in restaurants and hotels while gaining a certificate in Advanced Cookery at Westminster Catering College.

More about John Campbell

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Tue, 10 Jul 2018
9:00pm (approximately)
$80 per person

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French - 10 July 2018$80.00
Ticket sales close on
Mon, 9 Jul at 3:00pm

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"