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2½ hr class.  Start your Saturday night off with us and learn how to cook recipes designed to share and enjoy on match night.  Start off with a fish filleting demonstration, your chef will then run through a range of grazing plate recipes ideas that are fuss free and will indulge the taste buds…..without spending any time away from your friends or the game.  Your grazing platter will include crumbed fish with a pickled onion and roast garlic mayonnaise, chargrilled squid with chunky guacamole, chorizo and prawn kebabs served with chargrilled breads and peperonata.   There will be available for purchase artisan beers from Birkenhead Brew Company to enjoy with your meal.

Complimentary beverage on arrival.

Bar open from 2.30pm onwards.  Class starts promptly at 3pm.


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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Sat, 22 Sep 2018
5:30pm (approximately)
$80 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"