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OYSTER FESTIVAL

2½ hour class.  Look, Cook & Eat.

Many consider New Zealand Oysters to be some of the best in the world. To celebrate the start of the Bluff Oyster season our head chef, Paulie Hooton, previously head chef at the Oyster Inn on Waiheke Island, will share his passion for this popular shellfish. Learn the art form of shucking, make a vinaigrette and the technique 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 10.30am.  Class starts promptly at 11am.

 


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef

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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).

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Date:
Sat, 24 Mar 2018
Starting:
11:00am
Finishing:
1:30pm (approximately)
Price:
$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"