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2½ hour class.  Look, Cook & Eat.

New Zealand has an array of seafood incredibly unique, equally delicious.  Today’s cooking class will introduce you to a variety of species and showcase their flavours and qualities.  There will be tastings available throughout the cooking demonstration of market fresh whipped fish served on crackers and fresh ceviche and then you will go on to recreate the following recipes with assistance from your chef.  Be prepared to try some exciting new flavours and learn about new species you may not have tried before. Start with trevally sashimi with  citrus, fennel and green olives followed by a coconut kahawai curry, with  basmati rice, lime and coriander.

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 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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Sat, 28 Apr 2018
1:30pm (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"