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SEA TO LAND TO PLATE

2½ hr class.  New Zealand is a very unique place to live – in this class we celebrate with the spoils of both the land and the sea, all locally sourced. Serving the finest freshest produce available in a very special menu your recipes will include seasonal seafood, premium NZ beef matched with unique locally produced artisan products and Black Label Babich wines.

Tonight you will cook  Sesame seared scallops with a Chinese sausage salad and Grilled scotch fillet steak, king prawns  with a ginger and pineapple salsa.

Complimentary beverage on arrival.

Bar open from 6pm onwards.  Class starts promptly at 6.30pm.


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:
Wed, 31 Oct 2018
Starting:
6:30pm
Finishing:
9:00pm (approximately)
Price:
$100 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"