Loading Events

KING OF SEAFOOD

2½ hr class.  Our Queen of Seafood class proved so popular back in June we decided to replicate it…..with a new twist.  Celebrate the ultimate in decadence with a night of premium seafood showcasing crayfish, scampi and premium seasonal white fish.  Tonight your chef will show you his ‘tips and tricks’ in three delicious recipes – each paired with a beverage match from either Birkenhead Brewing Company or Black Label Babich wines.   Tonight you will be cooking scampi and mango rocket salad.  Crayfish spaghetti with a chilli and ginger butter PLUS pan fried Snapper with a Vietnamese slaw,  chilli dressing and peanuts .  There will be a wine tasting by Babich and also a cheese tasting from NZ Cheese Limited on arrival.

Complete your meal with  biscotti and coffee.

Complimentary beverage on arrival.

Bar open from 6pm onwards.  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

title=

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, he was most recently 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).

  • This field is for validation purposes and should be left unchanged.

Back to all Classes

Date:
Wed, 17 Oct 2018
Starting:
6:30pm
Finishing:
9:00pm (approximately)
Price:
$100 per person

Book this cooking class

How many tickets?

Tickets

King of Seafood - 17 Oct 2018$100.00
Ticket sales close on
Tue, 16 Oct at 1:00pm

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"