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4 days ago

New Zealand Sommelier of the Year Dinner

New Zealand School of Food & Wine

Great work. Champion Sommelier Andrea Martinisi and outstanding cuisine for the Awards Dinner prepared by diploma chefs of New Zealand School of Food and Wine with inspiration from Chef Finn and guidance from Chef Stefan.

Read the full story here on our latest newsletter.

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26 days ago

Cheese Burger!

New Zealand School of Food & Wine

A fast food classic with crispy onion rings but with the health benefits of our own whisked mayo, pan-seared and not deep fried bacon, fresh lettuce & tomatoes.

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13 days ago

Sour cream and lemon syrup cakes and Melting Moments

New Zealand School of Food & Wine

New Zealand baking classics - Delicious sour cream and lemon syrup cakes and melting moments with a lemon buttercream cream filling in the middle prepared by our Foundation chef students.

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20 days ago

Mocktails and Bartending

New Zealand School of Food & Wine

Mocktails & Bartending workshops for High School students over the school holidays. Joining the course were students from Glenfield College, Rangitoto, Takapuna Grammar and Westlake Boys. On Day 3, they curated their own inspired beverages.

28 days ago

Stuffed red capsicum

New Zealand School of Food & Wine

Stuffed red capsicum with brown rice, cumin, tomato, and grated ginger garnished with a classic vinaigrette prepared by our Foundation students.

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34 days ago

Certificate in NZ Wine: Online Interactive

New Zealand School of Food & Wine

Love Wine? Join us from anywhere in New Zealand to learn about New Zealand wines. Delivered by Celia Hay, this NZQA Micro Credential consists of 4 online interactive sessions, wine tastings and more.

Online: 26, 28 July; 2, 4 August (Tues & Thurs, 5pm - 8pm)

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41 days ago

New Nordic Cuisine with Diploma, Level 5 chefs

New Zealand School of Food & Wine

The Cookery Diploma Level 5 students prepared a New Nordic Cuisine menu created by our own Chef Finn, originally from Denmark. Finn spent his formative years working in Michelin star rated restaurants including Noma.

The Level 5 Diploma of Cookery students prepared the menu also served it at … View more
The Cookery Diploma Level 5 students prepared a New Nordic Cuisine menu created by our own Chef Finn, originally from Denmark. Finn spent his formative years working in Michelin star rated restaurants including Noma.

The Level 5 Diploma of Cookery students prepared the menu also served it at the table, describing each dish to our guests - the Level 4 NZ Certificate in Cookery.

Here is the menu inspired by Chef Finn’s Nordic heritage.
• Tartare of Trevally - smoked and cured with crisp rye bread, pickled beetroot and siphon of brown butter hollandaise
• Mackerel fried on bread with compote of tomato and fennel & fennel butter sauce
• "Sylte" of pork belly with leek, 3 times onion & apple cider vinaigrette
• Tenderloin of Pigeon Bay lamb with Brussel Sprouts, kale, hazelnut & foaming buttermilk
• Apple with caramelized bread, dried blueberries, Blueberry sherbet & apple sorbet.

47 days ago

Diploma Chef's cooking with seafood.

New Zealand School of Food & Wine

It's been a great week for our Diploma, Level 5 students preparing these exquisite dishes with seafood.
Starting from the top we have the Pacific Island crudo with Salmon and Coconut. The bottom left is a Mexican Tuna ceviche in lime with corainder chilli and mint and the last dish is … View more
It's been a great week for our Diploma, Level 5 students preparing these exquisite dishes with seafood.
Starting from the top we have the Pacific Island crudo with Salmon and Coconut. The bottom left is a Mexican Tuna ceviche in lime with corainder chilli and mint and the last dish is Quenelle of Sole and Crayfish with sauce Nantua.

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48 days ago

WSET Level 1 Award in Wines

New Zealand School of Food & Wine

Learn the language of wine and become more comfortable with aromas, flavors and characteristics. Our WSET Level 1 Award in Wines is the perfect introduction to the world of wine.

Here are some of the wines tasted in our class this week -
•From Italy Prima Pietra Pinot Grigio 2021
•From … View more
Learn the language of wine and become more comfortable with aromas, flavors and characteristics. Our WSET Level 1 Award in Wines is the perfect introduction to the world of wine.

Here are some of the wines tasted in our class this week -
•From Italy Prima Pietra Pinot Grigio 2021
•From France Domaine Billard-Simon Chablis 2019
•From Hawke’s Bay, New Zealand Fat & Sassy Chardonnay 2021
•From Marlborough, New Zealand Framingham Select Riesling 2020
•From South Africa, Kaapzicht Pinotage 2018
•From Argentina, Catena Zapata ‘Catena’ Malbec 2019
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Next available dates: 16, 18, 23 Aug from 6pm - 9pm.

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54 days ago

Family Luncheon

New Zealand School of Food & Wine

An exciting day for our Foundation students as they complete the first semester of Certificate in Cookery, Advanced. They prepared a three course meal for 2 guests to savour. The dishes included - 

•Entrée - Buckwheat blinis with cured salmon, creme chervil and pickled golden beet
•Main -… View more
An exciting day for our Foundation students as they complete the first semester of Certificate in Cookery, Advanced. They prepared a three course meal for 2 guests to savour. The dishes included - 

•Entrée - Buckwheat blinis with cured salmon, creme chervil and pickled golden beet
•Main - Leg of lamb with mash of roots, grilled vegetables in gremolata and port jus
•Dessert - Brownie and raspberry sorbet

97 days ago

Pavlova

New Zealand School of Food & Wine

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 more
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 passion puree.

102 days ago

Wine & Cheese Tasting

New Zealand School of Food & Wine

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 more
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, 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.

104 days ago

French Toast

New Zealand School of Food & Wine

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 more
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 caramelized banana, seasonal poached fruits…golden kiwifruit & blueberries today, whipped Chantilly cream.

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111 days ago

Mediterranean Lunch by our Cookery students

New Zealand School of Food & Wine

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 more
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 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

117 days ago

Autumn Forage

New Zealand School of Food & Wine

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 more
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 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.

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