Jump into the celebratory season with seafood recipes designed for a relaxed meal complemented with summer produce. Enjoy fresh new ways to cook using in-season produce bringing summertime flavours into your cooking.
Cook two delicious recipes and complete the evening with a seasonal dessert to refresh the palate and celebrate the upcoming festivities! Miso salmon, black garlic and baby vegetable slaw, followed by NZ crayfish, rocket and fennel salad with citrus mayonnaise.
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.
Complimentary beverage / bubbles and antipasto on arrival. Bar open from 4.30pm onwards.
Class starts promptly at 5pm.
AFM Seafood School is located at Level 1, 22 Jellicoe Street, Wynyard Quarter.