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SPECIALTY – The Art of Steaming

2½ hr class.  Look, Cook & Eat.

Credited as being one of the healthiest cooking techniques, as well as being easy, quick and convenient, steaming is making a big comeback in kitchens and restaurants here in Auckland and around the globe.  Tonight try your hand at Steamed sake clams with a butter lime sauce and steamed  fish served with ginger bok choy in a dashi broth.

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

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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, 12 Jun 2018
Starting:
6:30pm
Finishing:
9:00pm (approximately)
Price:
$80 per person

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Tickets

Art of Steaming - 12 June 2018$80.00
Ticket sales close on
Tue, 12 Jun 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"