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Spanish seafood tapas

The Spanish have enjoyed a love of seafood dating back centuries.  Surrounded by three coastlines, seafood has long been a part of Spain’s staple diet.  Traditionally served in bars across Spain, tapas has evolved into a sophisticated cuisine, which showcases Spain’s vibrant and wide ranging flavours.  Tonight cook spiced steamed shellfish, chorizo sauteed potatoes with rocket and tomato followed by grilled squid with artichokes and tomato bruschetta with a herb citrus dressing.

Complimentary beverage on arrival.

Bar open from 3.30pm onwards.  Class starts promptly at 4pm.


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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Colin Doyle

Cooking has always been a passion for self-taught Australian cook Colin Doyle. When he arrived in New Zealand from the United States, having just completed a PhD in X-ray Spectroscopy, he decided that he should pursue culinary as well as academic endeavours, and a teaching role at Auckland Seafood School has allowed him to progress from kitchen assistant to teaching chef.

More about Colin Doyle

Have a question?

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Back to all Classes

Date:
Sat, 18 Jan 2020
Starting:
4:00pm
Finishing:
7:00pm (approximately)
Price:
$95 per person
Only 4 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"