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2½ hour class.  Join us for the third class in our new monthly specialty series showcasing the journey of spices with new and exciting recipes from around the globe.  This month we take you through Thailand starting with a spicy sweet and sour seafood Thai salad, Vietnamese oyster omelette,  then Thai style whole fish with coriander & chilli,  make your own  –  Nuoc cham to take-away .

$70 per class when you book for 2 or more classes in the spice series** OR  $80 for a standalone class.  (prices are per person)

**Please contact the team at the Seafood School to receive your unique discount code. Ph: 09 379 1497

Complimentary Beverage on arrival.

Bar open from 6pm.  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


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

Have a question?

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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Thu, 5 Jul 2018
9:00pm (approximately)
$80 per person
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"