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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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Join Chef Finn Gybel, to prepare a mid - winter feast that draws inspiration from the culinary traditions of the Nordic region along with our own lamb steamed and smoked in an urban hāngi. Then sit down to enjoy the feast.
Sunday, 28 July | 2:00 - 10:00 PM
Calling all Auckland high school students to join us TODAY for a fun afternoon preparing Mocktails and exploring career opportunities. (Free Session)
Thursday, 18 July | 3:00 - 5:00 PM, Viaduct, Auckland
John Szabo MS will be discussing fascinating wine regions and offer insights on a selection of local wines from Auckland's own celebrated Volcanic Field as a part of the Elemental's Winter Festival.
- Saturday, 27 July | 3:00 PM - 5:30 PM
Lychee, honey, green apple, pine needles, pineapple, orange blossom...
Come along to smell and taste a lineup of popular white wines with Lynnette Hudson and discover how to unravel these mysterious aromas.
Over three days, from the #foodography dinner on Friday 26 July, the Urban Forage on Saturday 27, cooking demonstrations on Sunday 28 including fermentation, making burrata cheese, one pan dinners for the busy cook, handmade pasta and sweet caramel desserts.
Lots to learn and new cooking ideas … View moreOver three days, from the #foodography dinner on Friday 26 July, the Urban Forage on Saturday 27, cooking demonstrations on Sunday 28 including fermentation, making burrata cheese, one pan dinners for the busy cook, handmade pasta and sweet caramel desserts.
Lots to learn and new cooking ideas experiment during our W&F Celebration in the Viaduct.
The opportunity for a preview of their tasting, features at the New Zealand School of Food and Wine, on Sunday 28 July heightens the anticipation of what will be a fascinating event.
Pegasus Bay, from Waipara in North Canterbury, released its first Riesling in 1993 and today its grapes are … View moreThe opportunity for a preview of their tasting, features at the New Zealand School of Food and Wine, on Sunday 28 July heightens the anticipation of what will be a fascinating event.
Pegasus Bay, from Waipara in North Canterbury, released its first Riesling in 1993 and today its grapes are sourced primarily from un-grafted vineyards planted over 30 years ago. Edward Donaldson also believes that while ripe fruits dominate the wine when young, given the opportunity to age, the rieslings can feel drier on the palate especially as they develop more savoury, caramel and tertiary notes.
The New Zealand Wine and Food Event is an annual three-day public event in Auckland comprising a showcase of New Zealand and international wine, cooking workshops and master classes.
Our Urban Forage with Riki Bennett starts with a guided walk to identify a range of edible plants, leaves and followed by a presentation along with Māori food gathering traditions and culture and finishing with a delicious gourmet luncheon featuring local ingredients.
Perfect your cooking skills in our professional kitchen through classic techniques and support from our chef over four weekday evenings.
Our hands-on, small classes will transform your skills and give you a wide variety of recipes you'll use again and again - from cooking lamb perfectly to … View morePerfect your cooking skills in our professional kitchen through classic techniques and support from our chef over four weekday evenings.
Our hands-on, small classes will transform your skills and give you a wide variety of recipes you'll use again and again - from cooking lamb perfectly to working with seafood, these are the skills you've always wanted to have, taught in a fun and supportive environment.
The recipes are fast, classic and interesting and can be cooked at home for dinner or for that special dinner party.
Topics include:
Boning a chicken
Pan-seared beef sirloin
Fillet of tarakihi en papillote
Introduction to classic sauces
You will receive a workbook with recipes and explanations of techniques and cooking tips, NZSFW apron and a certificate on completion at the conclusion of the course.
SESSION DATES
Four Monday Nights, 6pm - 9:30pm
Part 1 - 4 Mondays (Starting 15 July)
COURSE FEES
NZ$395
Celia Hay, Director of New Zealand School of Food and Wine on the sets of The Hits NZ with Estelle introducing #Foodography!
Foodography, the art of food and photography come together during the Elemental AKL 2019 festival at the New Zealand School of Food and Wine on Friday 26 July 2019.
Now in its third year, this year the foodography dinner has a kiwi cuisine theme and includes five unique New Zealand courses. … View moreFoodography, the art of food and photography come together during the Elemental AKL 2019 festival at the New Zealand School of Food and Wine on Friday 26 July 2019.
Now in its third year, this year the foodography dinner has a kiwi cuisine theme and includes five unique New Zealand courses. Foodography participants work in pairs, around five different food concepts and have 20 minutes to style each of their dishes, photograph and share the results on social media.
“Food blogging and food photography is an ever-growing trend,” says Celia Hay, director of the New Zealand School of Food and Wine. “Just as we share holiday snaps of travel destinations, sharing your photos of your latest culinary adventure reflects what you are eating and where you are eating it”.
The evening starts with a foodographers briefing and advice on how to curate and capture those defining food moments. Phone-photo techniques, lighting and food styling tips will be shared by guest chefs and local food bloggers.
So, what’s on the menu? “Given the kiwi influence, we want to put New Zealand ingredients on show and celebrate our culinary heritage. You will find some local seafood, lamb, a meringue - but not a pavlova - and a play on an old ANZAC favourite. The components of each dish have been designed to inspire a new generation of kiwi classics,” says Hay.
The foodography dinner is a team challenge so bring a friend along. The upside is that once styled, snapped and shared, you get to eat your work of art.
“We all know of someone who has shared a dining experience image. It’s the inner foodie getting a little creative with their smart phone. And there’s a prize for the best photo. It’s a fun night out, where you get to experience and learn something new,” says Hay.
For more information;
Celia Hay
Director, New Zealand School of Food & Wine
e: celia@foodandwine.co.nz
m: 021 981 947
For more information about the New Zealand School of Food & Wine visit
event.foodandwine.co.nz...
Volcanic wines are hot, literally. It’s no secret that Mount Etna in Sicily, the Canary Islands and the Yamanashi region in near Mount Fuji are all home to some of the world’s most diverse and exciting wines, which is why one of the leading authorities on volcanic wines is coming to New Zealand… View moreVolcanic wines are hot, literally. It’s no secret that Mount Etna in Sicily, the Canary Islands and the Yamanashi region in near Mount Fuji are all home to some of the world’s most diverse and exciting wines, which is why one of the leading authorities on volcanic wines is coming to New Zealand to host tastings on Saturday 28 July and Sunday 29 July.
Master Sommelier John Szabo will lead two tastings on volcanic wines at the New Zealand School of Food & Wine’s annual W&F Celebration, part of Auckland’s new Elemental Festival.
He was the first Canadian to add the letters MS (Master Sommelier) to his name, in 2004, and has since written Volcanic Wines, Salt Grit and Power - a book about volcanic wine regions.
Auckland is a fitting city to host Szabo since the greater Auckland region’s volcanic field has at least 52 volcanoes. The city’s scoria cones range from 10 to 120 meters in height, contributing an unexplored aspect to Auckland’s wine terroir.
“The question is how we can enhance the reputations of wines grown in the Auckland region given most of this region’s wineries are on volcanically derived sedimentary rock,” says Celia Hay of the NZ School of Food & Wine.
Szabo will speak at the school’s annual Wine & Food Celebration on Saturday 27July and Sunday 28 July in Central Auckland.
For more information and to arrange an interview with John contact:
Celia Hay
celia@foodandwine.co.nz
021 981 947
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