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3 hr class.  Celebrate the ultimate in decadence with a night of fabulous seafood showcasing NZ shellfish and premium seasonal white fish.  Tonight your chef will share delicious recipes each with beverage suggestions from either Birkenhead Brewing Company or Organic Babich wines, finish the evening with fresh seasonal fruit and sorbet.

Tonight we will be cooking some beautiful New Zealand seafood, starting with grilled chilli and citrus Scampi, Sashimi of white fish with a yuzu soy dressing, radish and coriander, finished with Pan fried market fish, roasted kumara and a gazpacho salsa.

Complimentary beverage on arrival.

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, 12 Jan 2019
8:00pm (approximately)
$110 per person
Only 3 tickets left
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"