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SHELLFISH AND CRUSTACEAN CELEBRATION

3 hour class.  A celebration of New Zealand shellfish and crustacean. Following on from our successful oyster and scallop festivals, join Chef Paulie at the Seafood School where he will share his passion for these popular seafood varieties. The art form of shucking will be demonstrated, create scallop, oyster and crayfish recipes plus learn a few little known facts, all alongside a glass of bubbles, Babich wine or Birkenhead Brew Company beer.  We will start with fresh shucked half shell oysters with a ponzu and ginger dressing, then scallop crudo with orange and fennel, finishing with chargrilled lime and chilli crayfish with green papaya salad.  Subject to availability.

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

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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?

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Date:
Sat, 24 Nov 2018
Starting:
5:00pm
Finishing:
8:00pm (approximately)
Price:
$100 per person

Book this cooking class

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Tickets

Shellfish and Crustacean Celebration - 24 Nov 2018$100.00
Ticket sales close on
Fri, 23 Nov at 1:00pm

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"