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 the Bluff oyster season 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.
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.
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Book this cooking classHow many tickets?
Fri, 11 May at 1:00am
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.