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Spice Journey –Asia

This class includes several major regional cuisines across Asia. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chillies, dried onions and soy. Cooking methods include stir-frying, steaming, and poaching. Tonight cook two amazing seafood dishes using these flavours. In tonight’s class make Korean chilli squid with a fresh Korean chilli paste and Seafood laksa

Complimentary beverage on arrival.

Bar open from 5.30pm onwards.  Class starts promptly at 6pm.

 


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 in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

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Date:
Wed, 5 Feb 2020
Starting:
6:00pm
Finishing:
9:00pm (approximately)
Price:
$95 per person

Book this cooking class

How many tickets?

Tickets

Spice Journey - Asia - 05 Feb 2020$95.00
Ticket sales close on
Tue, 4 Feb 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"