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3 hr class.  Look, Cook & Eat.     

After the sell-out first date, a 2nd date has been added for this popular class. Many consider New Zealand oysters to be some of the best in the world. To celebrate Oysters our head chef, Paulie Hooton, will share his passion for this popular shellfish. Learn the art form of shucking, make a vinaigrette and the techniques behind a crispy tempura batter plus learn a few little known facts, as well as enjoying plenty of oysters alongside a glass of bubbles and organic wines from Babich. Today’s menu will be Oyster Rockefeller, tempura with wasabi mayonnaise,  natural with shallot vinegar accompanied with artisan breads, marinated olives and garden salads.

Complimentary Beverage on arrival.

Bar open from 1.30pm.  Class starts promptly at 2pm.


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

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Sat, 12 May 2018
5:00pm (approximately)
$100 per person
Sold Out
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"