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THE SPICE JOURNEY – KOREA

2½ hr class.  The Korean Peninsula known for its cold autumns and winters influences the cuisine with many fermented dishes, hot soups and stews.  Basic seasonings of red pepper, green onion, bean paste, garlic, ginger and sesame highlight the traditional Korean belief that the taste and quality of food depend on spices and sauces.  Look out for freshly made Korean paste matched with local seafood and kimchi inspired dishes.Tonight you will learn how to make Ojingen Bokkeum Korean spicy stir fried squid and a seafood kimchi stew. For fans of korean food this is a class not to be missed.

Complimentary beverage on arrival.

Bar open from 6pm onwards.  Class starts promptly at 6.30pm.

 


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

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Date:
Tue, 2 Oct 2018
Starting:
6:30pm
Finishing:
9:00pm (approximately)
Price:
$80 per person

Book this cooking class

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Tickets

Spice Journey - Korea - 02 Oct 2018$80.00
Ticket sales close on
Mon, 1 Oct 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"