Night Market – East vs West
Ever wondered what it would be like to take an Asian dish and swap most of the principle ingredients with foods from south of the border? This is fusion. Take the challenge and try some of the recipes we have laid out for you. Don’t question the ingredients. Don’t question the methods. Give it a shot and your palate and cooking style might change for good. On the menu tonight is Vietnamese fish tacos with a sriracha mayonnaise and stir fried prawns with pork and fresh sambal.
Bar open from 5.30pm. Class starts promptly at 6pm.
Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.
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Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
What an awesome evening. Great food, company and entertainment. Wonderful chef – approachable, knowledgeable and passionate about the food.
The recipes catered for all skill types so we all had something to do which was great. Thoroughly enjoyed the evening and the wine matching was perfect.
Fast and Fresh Seafood. Wow! This was an excellent class, have never had so much fun with food! Thanks for a great evening and experience.
I enjoyed the first class so much I have been to 3 more! A great way to improve your seafood cooking skills and have a fun night at the same time.
A great way to enjoy a relaxed and entertaining Sunday brunch with a difference. We invited along some friends and created our own bench of 5.
My partner brought me a gift voucher – possibly self interest involved but I have gone on to cook the recipes plenty of times at home. She is impressed!
I think it’s excellent value and three hours of fun entertainment, great food and you get to make some new friends.
The Filleting class is amazing! Chef John Campbell is entertaining and incredibly helpful. We enjoyed a delicious lunch and I can now fillet the catch!
I am so impressed with value for money. Thoroughly enjoyed the chefs presentation, then it was fab to get a chance to make and eat it.
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.