104 Customs Street West
Auckland Central
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2 days ago

Do you have a dream to open your own food business?

New Zealand School of Food & Wine

Join our expert Celia Hay to learn about how to start turning your dream into reality and understand better how to work through the requirements and key information regarding the setup of food business.
Online Session: Thursday, 10 December from 9:00 am - 3:00 pm.

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7 days ago

Level 5 Bistro Menu Cook

New Zealand School of Food & Wine

Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant. In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests.
We had some exciting dishes like Korean … View more
Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant. In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests.
We had some exciting dishes like Korean fried chicken, Pumpkin soup, Smoky Pork ribs and more...

30 days ago

Summer School - Cookery Intensive

New Zealand School of Food & Wine

Learn foundation cookery skills and get a Part time job.
Join the summer intensive of the NZ Certificate in Cookery Level 3 running from Nov 23 2020 - 2021 Summer Holidays.
Call us on 09 377 7961 for details.

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42 days ago

Sushi & Sashimi Workshop!

New Zealand School of Food & Wine

Sushi and Sashimi workshop with our Guest Chef for our Advanced, Cookery students.

49 days ago

Spring Forage

New Zealand School of Food & Wine

Curious to learn more about what is growing around you?
Join Riki Bennett on our Spring Forage as a part of the Elemental festival to discover edible plants and trees while taking a nature walk followed by a discovery session on edible plants & shrubs and a delicious gourmet luncheon … View more
Curious to learn more about what is growing around you?
Join Riki Bennett on our Spring Forage as a part of the Elemental festival to discover edible plants and trees while taking a nature walk followed by a discovery session on edible plants & shrubs and a delicious gourmet luncheon featuring traditional ingredients with a contemporary focus.
Register via the link below.
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Saturday, 10 October, 9 am - 2 pm

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55 days ago

Foodography Desserts

New Zealand School of Food & Wine

Foodography Desserts 2020, a multi-course dessert tasting menu where participants created a series of fabulous desserts to shape, snap and upload on instagram.

The evening included updates on social media tips & tricks and there are winners as well. Here are some of the best shots.

58 days ago

Foodography Desserts

New Zealand School of Food & Wine

Is your inner foodie craving to get creative with your smart phone? Join us for Foodography and get tips on curating and capturing those defining dessert moments.
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Thursday, 1 Oct from 5pm - 8pm

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64 days ago

W&F: Perfect Pairs

New Zealand School of Food & Wine

Perfect Pairs 2020 is a 5-course Tapas menu, enjoyed with a flight of boutique New Zealand guaranteed to whet your appetite.
This interactive workshop gives you the opportunity to explore the wines with each course and identify the best wine pairing based on your personal preferences.
The … View more
Perfect Pairs 2020 is a 5-course Tapas menu, enjoyed with a flight of boutique New Zealand guaranteed to whet your appetite.
This interactive workshop gives you the opportunity to explore the wines with each course and identify the best wine pairing based on your personal preferences.
The dishes include Palusami, Korean fried chicken and more.
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Saturday, 3 Oct from 3:00 pm - 4:30 pm

70 days ago

Chef Des Harris joins NZSFW

New Zealand School of Food & Wine

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 more
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 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

76 days ago

Moroccan Lunch

New Zealand School of Food & Wine

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 more
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 to finish classic Baklava with dates, apricots and walnuts and rosewater yoghurt.

79 days ago

Beginners guide to setting up your food business from home

New Zealand School of Food & Wine

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 more
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 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

85 days ago

Morepork BBQ!

New Zealand School of Food & Wine

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.

92 days ago

Recipe: Fragrant Chicken Salad

New Zealand School of Food & Wine

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.

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93 days ago

Level 3 cooking with Social Distancing

New Zealand School of Food & Wine

Mouth-watering savoury Beef cheese burgers with pickled beetroot, handmade mayo and crispy onion rings on the side.

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99 days ago

Remote Cooking 2.0

New Zealand School of Food & Wine

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 more
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 4 Advanced:
Tart Tartin with Braeburn apples and freshly made puff pastry & Paris Breast

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