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3 hr class.  Scallop season is upon us so let’s celebrate.  Following on from our successful oyster festivals, join Chef Paulie at the Seafood School where he will share his passion for this popular shellfish. The art form of shucking will be demonstrated, create scallops three different ways plus learn a few little known facts, all alongside a glass of bubbles, Babich wine or Birkenhead Brew Company beer.  *Subject to catch.  Start the afternoon with scallop and kingfish ceviche followed by noodles with clams, scallops and XO sauce PLUS herbed breaded scallops with pancetta and lemon.

Complimentary beverage on arrival.

Bar open from 1.30pm onwards.  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, 29 Sep 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"