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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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We are delighted to welcome Chef Des Harris as culinary tutor to work alongside Chef Finn Gybel.
Des started his career in the kitchen of Wellington’s Logan Brown Restaurant with Al Brown and Steve Logan and moved to Auckland as executive chef of Clooney in 2006. In more recent years, Des has … View moreWe are delighted to welcome Chef Des Harris as culinary tutor to work alongside Chef Finn Gybel.
Des started his career in the kitchen of Wellington’s Logan Brown Restaurant with Al Brown and Steve Logan and moved to Auckland as executive chef of Clooney in 2006. In more recent years, Des has been executive chef at the Hunting Lodge.
Here is Des with our diploma chefs and his first menu of Beef carpaccio with lemon thyme, black garlic mayo, pickled shallots, brown butter croutons
Goats cheese cappelletti with asparagus, Parmesan & brown butter
Sous Vide Lamb shoulder with Pumpkin molasses, Medjool date, puffed wheat & black olive
Chocolate sabayon tart with white chocolate yoghurt
Our Moroccan inspired luncheon was an event curated by the Level 5 Management students featuring a 4 course menu prepared by the Level 4 Advanced chefs.
To start: Harira soup with parsley flat bread, followed by Chicken & Chilli Kofta with Hummus & dukkah, Lamb tagine with cous cous and… View moreOur Moroccan inspired luncheon was an event curated by the Level 5 Management students featuring a 4 course menu prepared by the Level 4 Advanced chefs.
To start: Harira soup with parsley flat bread, followed by Chicken & Chilli Kofta with Hummus & dukkah, Lamb tagine with cous cous and to finish classic Baklava with dates, apricots and walnuts and rosewater yoghurt.
DO YOU HAVE A DREAM TO OPEN YOUR OWN FOOD BUSINESS?
People go into business for a variety of reasons. Some want to provide employment for themselves, while others are motivated by the challenge of being their own boss. The hospitality industry is an attractive investment as it can have … View moreDO YOU HAVE A DREAM TO OPEN YOUR OWN FOOD BUSINESS?
People go into business for a variety of reasons. Some want to provide employment for themselves, while others are motivated by the challenge of being their own boss. The hospitality industry is an attractive investment as it can have comparatively low start-up costs. It is also enticing because eating and drinking is something that we do every day and therefore it makes everyone an expert!
Some essential characteristics
- A genuine desire to make people feel welcome
- Being good company with a generous and giving nature
- Relentless attention to detail.
- Being knowledgeable, curious and enthusiastic about your product
- A willingness to anticipate customers’ needs
Course Outline
This course looks at how to turn your dream into reality and understand better, how to work methodically through the requirements.
We look at key information regarding the setup of a kitchen in your home.
Starting with important information from Auckland Council, or your local council and working through the approval process.
We will talk about
Food control plans
Farmer's markets, night markets
Small activations
Pop-ups
Diploma chefs learn about classic American barbeque techniques such as smoking with apple tree wood, marinades and slow cooking pork brisket onsite at Morepork BBQ Kumeu with Chef Clint Davies. The meats included Smoked Chicken, Short ribs, Wagyu & more.
Fragrant Chicken Salad, prepared with social distancing - Pan seared Chicken breast strips, Lemongrass, Cabbage, Spring Onions, Mint, Coriander topped with a Chilli, Garlic & Lemon juice dressing.
Mouth-watering savoury Beef cheese burgers with pickled beetroot, handmade mayo and crispy onion rings on the side.
A busy day in the kitchen with many of our students cooking from home following Chef Finn’s online demonstration. A small group following Level 3 social distance rules brave the transport and the weather to cook on site.
Pie Day for Foundation Cooks: Bacon & Egg Pies
Remote Cooking - Level … View moreA busy day in the kitchen with many of our students cooking from home following Chef Finn’s online demonstration. A small group following Level 3 social distance rules brave the transport and the weather to cook on site.
Pie Day for Foundation Cooks: Bacon & Egg Pies
Remote Cooking - Level 4 Advanced:
Tart Tartin with Braeburn apples and freshly made puff pastry & Paris Breast
So here we are again, cooking from home, as we swing back to lessons learned from Lockdown 1.
Choux Pastry transformed into Profiteroles with crème Chantilly and eclairs with pastry cream and rich chocolate ganache.
Take a look at these great examples of Choux Pastry transformed into Profiteroles… View moreSo here we are again, cooking from home, as we swing back to lessons learned from Lockdown 1.
Choux Pastry transformed into Profiteroles with crème Chantilly and eclairs with pastry cream and rich chocolate ganache.
Take a look at these great examples of Choux Pastry transformed into Profiteroles with creme Chantilly and eclairs with pastry cream and rich chocolate ganache.
Link below for the recipe and the full story.
Join us from anywhere in New Zealand to learn about New Zealand wines online. Delivered by Celia Hay the NZQA Certificate in Wine Micro-Credential consists of 4 online interactive sessions, wine tastings and more.
This programme provides a comprehensive introduction to wine regions, grape … View moreJoin us from anywhere in New Zealand to learn about New Zealand wines online. Delivered by Celia Hay the NZQA Certificate in Wine Micro-Credential consists of 4 online interactive sessions, wine tastings and more.
This programme provides a comprehensive introduction to wine regions, grape varieties and wine styles that have made New Zealand wines famous around the world.
It covers key grape varieties and explores the significance of geography, climate, environment, winemaking techniques and the vision of leading winemakers to establish New Zealand’s reputation for fine wines.
The textbook is the New Zealand Wine Guide, by Celia Hay, Director of the New Zealand School of Food and Wine. This book is included in the course fee.
18, 20, 25 & 27 Aug from 5pm - 8.30pm
Calling all budding Food-Photographers to the 2020 foodography desserts night. It's time to explore your creative sweet-tooth with a unique dessert menu. Find out more...
You’ll work in pairs to style and create a story around each dish. Better still you’ll get to eat your creations as … View moreCalling all budding Food-Photographers to the 2020 foodography desserts night. It's time to explore your creative sweet-tooth with a unique dessert menu. Find out more...
You’ll work in pairs to style and create a story around each dish. Better still you’ll get to eat your creations as well.
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Thursday, 1 Oct at 5pm
Book now!
Looking to become a Barista? Learn essential coffee making skills, espresso recipes and more over 3 weekday evenings or one weekend.
3, 4, 5 Aug from 4:30 pm - 7:30 pm or 8, 9 Aug from 9:00 am - 2:30 pm
Over 4 weekday nights learn about the principle spirits and liqueurs and develop an understanding of the major international brands. This course is ideal for people who wish to work in bartending, restaurant service, retails sales or who just love to make their own cocktails.
Tuesdays & … View moreOver 4 weekday nights learn about the principle spirits and liqueurs and develop an understanding of the major international brands. This course is ideal for people who wish to work in bartending, restaurant service, retails sales or who just love to make their own cocktails.
Tuesdays & Thursdays from 5pm - 9pm | 28, 30 July & 4, 6 Aug 2020
Here is a Diploma cooks Garde Manger assessment Tasting plate which involves:
1. Fillet round fish - today is Blue Cod.
2. Smoke one side off to make a Smoked mousse and garnish of the same fish flakes on top.
3. Use second side to serve as crudo.
4. Pickle cucumber and radish.
5. Make Petit… View moreHere is a Diploma cooks Garde Manger assessment Tasting plate which involves:
1. Fillet round fish - today is Blue Cod.
2. Smoke one side off to make a Smoked mousse and garnish of the same fish flakes on top.
3. Use second side to serve as crudo.
4. Pickle cucumber and radish.
5. Make Petit Salad.
6. Make Grissini.
7. Present on dinner plate or platter.
We celebrated the launch of the NZ Wine Guide with a wine tasting (naturally) and a guest appearance by illustrious wine maker and winery photographer, Kevin Judd. It is certainly Kevin's photos that provide such meaningful illustrations of the story of New Zealand wine and Kevin joined us … View moreWe celebrated the launch of the NZ Wine Guide with a wine tasting (naturally) and a guest appearance by illustrious wine maker and winery photographer, Kevin Judd. It is certainly Kevin's photos that provide such meaningful illustrations of the story of New Zealand wine and Kevin joined us live from his home in Marlborough.
Our tasting included 15 leading New Zealand Wines
Kumeu River Cremant
Blackenbrook Pinot Gris 2019
Tongue in Groove Riesling 2015
Millton Chenin Blanc 2018
Hans Herzog Mistral: Viognier, Marsanne, Roussane 2017
Kelly Washington Sauvignon Blanc 2017
Kumeu River Hunting Hill Chardonnay 2018
Cambridge Road Pinot Noir 2017
Greywacke Pinot Noir 2017
Burn Cottage Pinot Noir 2016
Passage Rock Syrah 2019
Craggy Range Merlot 2016
Hans Herzog Tempranillo 2015
Oak Estate Late Harvest Chardonnay 2018
Pegasus Bay Finale Noble Sauvignon Semillon 2017
We asked our guests to complete a questionnaire that included about what they liked about the wine: fruit? acid? mouthfeel? and then if they would buy the wine (as price is no object!).
The 5 top rated wines were:
Millton Chenin Blanc 2018
Kumeu River Hunting Hill Chardonnay 2018
Burn Cottage Pinot Noir 2016
Hans Herzog Tempranillo 2015
Pegasus Bay Finale Noble Sauvignon Semillon 2017
The 5 wines that people would buy were:
Millton Chenin Blanc 2018
Oak Estate Late Harvest Chardonnay 2018
Burn Cottage Pinot Noir 2016
Hans Herzog Tempranillo 2015
Pegasus Bay Finale Noble Sauvignon Semillon 2017
Pegasus Bay Finale Noble Sauvignon Semillon was the resounding winner on both questions.
Just goes to show that many kiwis do have a sweet-spot for those luscious white wines...
Unlocking the cuisines of other cultures with the Advanced Cookery students on their last day with us. The dishes included scrumptious Korean Fried Chicken, Malaysian Nasi Lamek with anchovies and peanuts, Indonesian Beef Rendang, Okonomiuaki classic Japanese pancake with pork belly, Cambodian … View moreUnlocking the cuisines of other cultures with the Advanced Cookery students on their last day with us. The dishes included scrumptious Korean Fried Chicken, Malaysian Nasi Lamek with anchovies and peanuts, Indonesian Beef Rendang, Okonomiuaki classic Japanese pancake with pork belly, Cambodian pancakes stuffed with turmeric, shrimp, lettuce and Sour cherry dumplings from Ukraine.
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