SPECIALTY WORKSHOP – NZ Seafood
2½ hour class. Look, Cook & Eat.
In this practical hands on cooking class, learn how to fillet a fish, shuck an oyster, make fresh fish stock, sashimi skills, prepare & cook squid and paua * and optimum fish fillet cooking techniques. There will also be recipes and a delicious Seafood lunch to share. *Subject to availability.
Complimentary beverage on arrival.
Bar open from 10.30am. Class starts promptly at 11am
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, he was most recently Head Chef at the award winning The Oyster Inn on Waiheke Island.
More about Paulie HootonHave a question?
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Book this cooking class
How many tickets?Fri, 16 Feb at 12:00pm
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.
