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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


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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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, 24 Nov 2018
8:00pm (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"