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3 hr class.  Celebrate the ultimate in decadence with an evening of premium NZ seafood.  Tonight your chef will show you his ‘tips and tricks’ in two delicious recipes – each paired with either ‘Babich wines or artisan beer from Birkenhead Brewing Company.   Start with an entree of  salmon tataki , followed by grilled crayfish with a carrot and coriander slaw,  complete your meal with rush munro sorbet and biscotti.

Bar open from 4.30pm.  Class starts promptly at 5pm.

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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Sat, 16 Feb 2019
8:00pm (approximately)
$110 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"