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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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It’s drizzling Pavlovas today! Our Foundation students have prepared New Zealand’s acclaimed national dessert. It's not only beautiful to look at, but also offers an exciting mix of flavors and textures.
Today we combined strawberry, raspberry & kiwifruit with whipped cream and … View moreIt’s drizzling Pavlovas today! Our Foundation students have prepared New Zealand’s acclaimed national dessert. It's not only beautiful to look at, but also offers an exciting mix of flavors and textures.
Today we combined strawberry, raspberry & kiwifruit with whipped cream and passion puree.
A field trip to Maison Vauron with our Diploma Cookery and hospitality students where we enjoyed a cheese and wine tasting.
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The Cheese
• Tomme de Chevre Cendree – raw goats milk from the Loire Valley. A cheese of smooth cream, mushroom with refreshing acidity
• Brie de Meaux, ripe, … View moreA field trip to Maison Vauron with our Diploma Cookery and hospitality students where we enjoyed a cheese and wine tasting.
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The Cheese
• Tomme de Chevre Cendree – raw goats milk from the Loire Valley. A cheese of smooth cream, mushroom with refreshing acidity
• Brie de Meaux, ripe, delicate, and always easy to like.
• Abbaye De Citeaux – a washed rind cheese of unpasteurised cows milk cheese produced in an Abbey in Bourgogne Montbeliarde cows. Funky and a bit wild on the nose but rich and creamy on the palate.
• Gruyère from Switzerland with butter and toasted nuts. So easy to eat more and more.
• Roquefort, the famous sheep’s milk cheese in the town of Roquefort-sur-Soulzon must lead the game of best blue. Creamy, feral but with good acidity and a long lingering finish.
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The wines
• Domain Roland Lavantureux Chablis AOC 2019
Green apple and lemon with crisp acidity
• Domain Jacqueson 1er Cru 2019 a Pinot Noir from the Bourgogne appellation of
Mercurey with notes of black cherries and plum, mushroom, autumn leaves.
• Petit Guiraud Sauternes 2019 second of wine Chateau Guiraud, ranked in the 1855 classification of Barsac and Sauternes. Ripe notes of Pineapple, honey. Dried apricots, sweet spices.
Our Foundation cooks prepared an all-time favorite, quick, and easy breakfast meal - French toast, a classic way of using up crusty bread.
This bread is softened in a batter of egg and milk, then pan-fried resulting in a golden-brown outside and fluffy inside. We like to serve this with … View moreOur Foundation cooks prepared an all-time favorite, quick, and easy breakfast meal - French toast, a classic way of using up crusty bread.
This bread is softened in a batter of egg and milk, then pan-fried resulting in a golden-brown outside and fluffy inside. We like to serve this with caramelized banana, seasonal poached fruits…golden kiwifruit & blueberries today, whipped Chantilly cream.
This week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made pasta - ribbon or ravioli, plus dessert - all with a Mediterranean theme.
This is one of our most popular projects as the students must design a … View moreThis week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made pasta - ribbon or ravioli, plus dessert - all with a Mediterranean theme.
This is one of our most popular projects as the students must design a three-course menu, cost it in a spreadsheet to meet a specific budget, create a menu card and timeplan to help them execute the tasks. They must serve the menu to a guest who arrives at 12.30. Everything is done on the day. The students also get to sit with their guest to savour and enjoy their creations.
Along with our cookery students, the Food & Beverage, Level 4 students showcased excellent wine and food service to the guests.
Some of the dishes prepared were -
- Pan seared fish with salsa and mesclun salad
- Fettuccine Al Burro with handmade pasta
- Semolina cake soaked in orange blossom syrup, rosewater sorbet, pistachio crumb & candied orange peel
A magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay … View moreA magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay lamb, smoked and then steamed in the kai cooker.
Marlene prepared palusami with taro land coconut cream and a little chili and Celia enjoyed preparing a kimchi vinaigrette to coat the balls of fresh watermelon, with a crumble of feta. Light, spicy and delicious.
Inspired by root vegetables, our Diploma chef students have prepared vegetable Ravioli made not with pasta but from Beetroot and Swede (Rutabaga). The vegetable ravioli is stuffed with a puree of mushrooms.
For the second dish, tomatoes with stuffed with tomato compote, basil mayo, and … View moreInspired by root vegetables, our Diploma chef students have prepared vegetable Ravioli made not with pasta but from Beetroot and Swede (Rutabaga). The vegetable ravioli is stuffed with a puree of mushrooms.
For the second dish, tomatoes with stuffed with tomato compote, basil mayo, and Parmigiano wafers.
Have fun learning the fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads.
You will learn to prepare delicious cakes and gateaux, shortcrust & puff pastry, breads, brioche, soufflés, ice-creams etc.
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Part-time: 10 … View moreHave fun learning the fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads.
You will learn to prepare delicious cakes and gateaux, shortcrust & puff pastry, breads, brioche, soufflés, ice-creams etc.
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Part-time: 10 weeks, Wednesday and Thursday evenings from 3 pm - 8pm.
Starts: 13 April - 16 June 2022
There's really is nothing quite like a warm slice of freshly baked bread with a thick dollop of butter on top. Our Advanced chef students have spent today preparing their own doughs and baking their wholesome breads. ?
Here is Lidia with a full selection of wholemeal baps, brioche, donuts and… View moreThere's really is nothing quite like a warm slice of freshly baked bread with a thick dollop of butter on top. Our Advanced chef students have spent today preparing their own doughs and baking their wholesome breads. ?
Here is Lidia with a full selection of wholemeal baps, brioche, donuts and English muffins.
Perfect your kneading and bread-making techniques with the support of our chef in this one-day weekend course. You will learn how to bake your own fresh and delicious basic bread dough, plaited white bread, sourdough, ciabatta and farmer's bread.
At the end of the day, you will come away … View morePerfect your kneading and bread-making techniques with the support of our chef in this one-day weekend course. You will learn how to bake your own fresh and delicious basic bread dough, plaited white bread, sourdough, ciabatta and farmer's bread.
At the end of the day, you will come away with a large amount of fresh delicious bread to take home and enjoy sharing.
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Saturday, 19 March at 9:30 am
Our new Diploma students dive into the great and endlessly diverse topic of creating and cooking with vegetables.
With so many different cooking methods, our focus is on textures and contrasts combined with precise seasoning and beautiful plating...we are off to a good start.
Here are some of … View moreOur new Diploma students dive into the great and endlessly diverse topic of creating and cooking with vegetables.
With so many different cooking methods, our focus is on textures and contrasts combined with precise seasoning and beautiful plating...we are off to a good start.
Here are some of the dishes they have prepared -
1. Beetroot Carpaccio with watercress, pine nuts and pear
2. Pickled carrots with ricotta & coriander
2. Mushroom Risotto
3. Cabbage rolls with goat feta cheese, spinach puree and crisp onion
Celia Hay, featured in the recent issue of the New Zealand Wine Growers Magazine with the Women in Wine Series.
Joelle Thomson writes about the Christchurch earthquake that forced Celia Hay to move to Auckland. After 10 years in the north 2021 was another challenging year. During the long … View moreCelia Hay, featured in the recent issue of the New Zealand Wine Growers Magazine with the Women in Wine Series.
Joelle Thomson writes about the Christchurch earthquake that forced Celia Hay to move to Auckland. After 10 years in the north 2021 was another challenging year. During the long uncertain months of tighter restrictions, Celia was working on a series of NZQA Micro-credentials (short part-time courses).
Wrapping up this week with students from Green Bay High school and St. Dominic's College as a part of their Cookery program in school. This week they have learned essential knife skills, traditional vegetable cuts, and Minestrone soup.
Family Luncheon is always a special time for our students where they can invite 2 guests from their families and prepare a three-course meal for them to savour.
For the first course, our Advanced students prepared Grilled hapuka with rosemary, capers and olives. Chicken ballontine with corn and… View moreFamily Luncheon is always a special time for our students where they can invite 2 guests from their families and prepare a three-course meal for them to savour.
For the first course, our Advanced students prepared Grilled hapuka with rosemary, capers and olives. Chicken ballontine with corn and baked cherry tomato, potato rösti and creamy broad beans for the main course and Plum trifle with Parfait au Armagnac to finish.
Sushi & Sashimi Workshop with Guest chef Atsushi and Hitomi for our Advanced, Cookery students. A fun morning preparing Salmon and avocado sushi, Teriyaki chicken and avocado sushi and salmon sashimi.
For a long time, New Zealand wine exports have been dominated by Sauvignon Blanc and Pinot Noir with small quantities of Chardonnay and Bordeaux blends plus more.
During New Zealand Wine Week (7-11 February 2022), WSET gathered together a panel of three expert educators to discuss emerging wine … View moreFor a long time, New Zealand wine exports have been dominated by Sauvignon Blanc and Pinot Noir with small quantities of Chardonnay and Bordeaux blends plus more.
During New Zealand Wine Week (7-11 February 2022), WSET gathered together a panel of three expert educators to discuss emerging wine trends and grape varieties along with the theme of sustainable winegrowing certification (SWNZ) and organics in the New Zealand wine industry.
Here is a part of Celia’s presentation on the grape varieties, regions and the importance of NZ Winegrower’s policy of sustainable wine growing, first introduced in 1995 and the increasing numbers of organic certified wineries.
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