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King of Seafood

Celebrate the ultimate in decadence with an afternoon of premium NZ seafood Showcasing cloudy bay clams, Sanford scampi and premium seasonal white fish. Today your chef will show you his ‘tips and tricks’ in three delicious recipes. Start the class with a glass of bubbles and antipasto on arrival. Book early, limited spaces available. Today make steamed cloudy bay clams with corn and bacon, scampi casino and pan fried market fish, lemon caper butter and panzanella salad

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

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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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Date:
Sat, 21 Mar 2020
Starting:
3:00pm
Finishing:
6:00pm (approximately)
Price:
$120 per person
Only 6 tickets left
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"