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2½ hr class.  Look, Cook & Eat.

Take the edge off winter and celebrate the ‘festive’ season! You’ll cook two ‘winter warmer’ recipes that are designed to be ‘a little bit special’, with a sweet treat to finish.  Complimentary mulled wine and platters will be set up on arrival from 6pm. Tonight you will learn how to make the classic Insalata di frutti di mara (Italian seafood plate ) & Baked Honey Salmon fillet, roasted brussel sprouts & proscuitto with a mustard potato puree, finished off with a  pear  & apple crumble with manuka honey icecream.

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


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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Wed, 27 Jun 2018
9:00pm (approximately)
$100 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"