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2½ hr class. Look, Cook & Eat.

Celebrate the ultimate in decadence with a night of premium seafood showcasing crayfish, scampi and premium seasonal white fish.  Tonight your chef will show you his ‘tips and tricks’ in three delicious recipes – each paired with a special ‘Black Label’ wine from Babich wines. Be in early for a wine tasting before the chef takes you through  tonight’s menu, Seared scampi with citrus butter, chargrilled crayfish with tempura vegetables and wasabi mayonnaise,  pan fried market fish with roasted fennel, potatoes and a caper salsa, cleanse your palate with zesty Rush Munro sorbet with biscotti and a dessert wine to match.

Complimentary beverage on arrival.

Bar open from 6pm.  Class starts promplty at 6.30pm.

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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Wed, 6 Jun 2018
9:00pm (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"