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Sunday Brunch

Enjoy a fun 2½ hour hands on cooking experience culminating in a delicious brunch.  In this class you will be cooking: Prawn, rocket and feta fritters with sweet chutney PLUS Grilled prosciutto wrapped salmon fillet with spinach eggs benedict – lightly poached eggs drizzled with freshly made hollandaise sitting on a bed of spinach and toasted bread

 


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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Colin Doyle

Cooking has always been a passion for self-taught Australian cook Colin Doyle. When he arrived in New Zealand from the United States, having just completed a PhD in X-ray Spectroscopy, he decided that he should pursue culinary as well as academic endeavours, and a teaching role at Auckland Seafood School has allowed him to progress from kitchen assistant to teaching chef.

More about Colin Doyle

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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Date:
Sun, 20 Aug 2017
Starting:
10:30am
Finishing:
1:00pm (approximately)
Price:
$60 per person
Sold Out
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"