9 days ago

NZSFW Live!

New Zealand School of Food & Wine

Good news.
We have managed to go remote with our NZQA fulltime courses! NZSFWLive is our new online learning platform where our tutors live-stream their classes to students at home. The cookery students have been supplied with ingredients, and in some cases, bowls, trays, sieves and pots, so that… View more
Good news.
We have managed to go remote with our NZQA fulltime courses! NZSFWLive is our new online learning platform where our tutors live-stream their classes to students at home. The cookery students have been supplied with ingredients, and in some cases, bowls, trays, sieves and pots, so that they watch the demonstration and then prepare it themselves at home. They then upload a photo of what’s cooked. We are using Google Classrooms and Hangouts to connect.
Here is Chef Finn preparing a cheese soufflé. Click here for the recipe to have a go yourself.

During the #lockdown our premises will remain closed but you can contact us on admin@foodandwine.co.nz

23 days ago

25 years of Food & Wine

New Zealand School of Food & Wine

Founder, Celia Hay has plenty to toast about after more than two decades in educating the next generation of Chefs & Hospitality professionals.

Read the full article on the link below

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38 days ago

Chocolate Essentials - 1 Day Course

New Zealand School of Food & Wine

Looking for easy chocolate recipes to satisfy your sweet cravings?

Our one day class starts with an introduction to chocolate, then you will learn a variety of skills while making a range of tempting treats to take home.
You will learn Chocolate gateau, ganache, tempering, chocolate run-outs … View more
Looking for easy chocolate recipes to satisfy your sweet cravings?

Our one day class starts with an introduction to chocolate, then you will learn a variety of skills while making a range of tempting treats to take home.
You will learn Chocolate gateau, ganache, tempering, chocolate run-outs & spun sugar.

Saturday, 7 March | 9:30 am - 3:00 pm

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43 days ago

Recipe: Lamb Salad

New Zealand School of Food & Wine

Greg Heffernan's Marinated Lamb Salad recipe with Fresh Coriander & Mint Leaves

Ingredients
1 lamb fillet or ½ lamb loin

For the marinade:
1 shallot or 1 spring onion, thinly sliced
1 tablespoon fresh mint, sliced
1 tablespoon fresh coriander, sliced
5 or 6 pieces pickled … View more
Greg Heffernan's Marinated Lamb Salad recipe with Fresh Coriander & Mint Leaves

Ingredients
1 lamb fillet or ½ lamb loin

For the marinade:
1 shallot or 1 spring onion, thinly sliced
1 tablespoon fresh mint, sliced
1 tablespoon fresh coriander, sliced
5 or 6 pieces pickled ginger
Pinch of chilli powder or fresh chilli
Juice and zest of 1 lime
2-3 tablespoons soy sauce

To serve:
Handful of Mesclun salad
Few drops sesame oil
½ teaspoon toasted sesame seeds

Please follow the link for the full recipe.

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47 days ago

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

New Zealand School of Food & Wine

This course looks at how to turn your dream into reality and understand better, how to work methodically through the requirements.

First, we look at the foundations of establishing a successful hospitality business -
- the concept
- the important sales to ingredient cost rations
- staffing … View more
This course looks at how to turn your dream into reality and understand better, how to work methodically through the requirements.

First, we look at the foundations of establishing a successful hospitality business -
- the concept
- the important sales to ingredient cost rations
- staffing levels
- profitability behind these costs

SETTING UP
We look at key information regarding the physical setup of a business. Starting with important information from Auckland Council, or your local council, about zoning for a location and approvals for alterations to a building, formulating a food control plan, getting approval for an alcohol licence.
We then look at the equipment you may need to use and commercial kitchen food safety requirements - from refrigeration and extraction systems to types of ovens and coffee machines, flooring and much more.

HOW TO COST
We will discuss look models of how to calculate what you should sell your product for - the retail margins, as well as the cost breakdown as well, has how you are going to pay your self.
Lots to think about and learn in this one day workshop.
Celia Hay, director of the New Zealand School of Food and Wine and hospitality entrepreneur having established 10 different business and has a wealth of knowledge about how to establish and then grow a business. In 2020, Celia Hay and the New Zealand School of Food and Wine will celebrate their 25th Anniversary.
The seminar includes Celia Hay’s book How to Grow your hospitality business - a guide for owners and managers.

When: Saturday, 29 Feb from 9:00 am - 3:00 pm

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50 days ago

Valentine's Day Special - Gurnard Meunière

New Zealand School of Food & Wine

Looking for a last minute Valentine's day special recipe for a date night in?

Try this Classic Crumbed Fish recipe with sauce Tartare.

Ingredients
2 fillets gurnard: 140 – 180 g each
2 tablespoons plain flour
salt
View more
Looking for a last minute Valentine's day special recipe for a date night in?

Try this Classic Crumbed Fish recipe with sauce Tartare.

Ingredients
2 fillets gurnard: 140 – 180 g each
2 tablespoons plain flour
salt
1 tablespoon light olive or canola oil
15 g butter (unsalted)

For sauce
30 g butter (unsalted)
juice of ½ lemon
2 tablespoons small capers (optional)
lemon and chopped parsley

Full recipe on the link below.

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52 days ago

25th Anniversary Celebrations

New Zealand School of Food & Wine

The New Zealand School of Food & Wine will celebrate its 25th Anniversary over the weekend of 14 and 15 March when past students will join Celia Hay, the school's founder, for a series of cooking demonstrations, wine tastings, gala dinner and Pet Nat Masterclass.

Flashback to 1995, … View more
The New Zealand School of Food & Wine will celebrate its 25th Anniversary over the weekend of 14 and 15 March when past students will join Celia Hay, the school's founder, for a series of cooking demonstrations, wine tastings, gala dinner and Pet Nat Masterclass.

Flashback to 1995, Celia Hay had just opened the New Zealand School of Food & Wine (NZSFW) above her restaurant, Hay's in Victoria Street, Christchurch. Twenty-five years later, the NZSFW continues to flourish in Auckland’s Viaduct, with a history that aptly reflects the transformation of New Zealand’s own hospitality, wine and tourism sectors during this time.

With over 20,000 students through its doors, the NZSFW is a leading New Zealand hospitality institution. It's success is built on the quality of programmes that it presents and in 2020, it remains a respected institution, valued by employers and its diverse student body.

Celebration events -
14 March - 9:30 am - 06:00 pm - Cooking Demonstrations & Wine Tastings
14 March - 7:00 pm - 10:00 pm - Celebration dinner
15 March - 10:00 am - 15:00 pm - Autumn Forage

For more details of the event please visit our page - event.foodandwine.co.nz

Read the full story on the link below.

64 days ago

Recipe: Fragrant Chicken Salad

New Zealand School of Food & Wine

This recipe is fragrant because it uses the aromatic herbs of mint and coriander (or alternatively, basil). The marinade in this recipe is based on infusing the chicken with crushed lemongrass. Lemongrass is one of those aromatic greens that seems to cope with being frozen so I always have some in … View moreThis recipe is fragrant because it uses the aromatic herbs of mint and coriander (or alternatively, basil). The marinade in this recipe is based on infusing the chicken with crushed lemongrass. Lemongrass is one of those aromatic greens that seems to cope with being frozen so I always have some in the freezer ready to use. It will usually defrost within 10 minutes. It is important to massage your chicken with the lemongrass and oil. It may look a bit strange but this way, the flavour of the lemongrass will be absorbed.

Click on the link below to find the full recipe by Celia Hay.

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71 days ago

Recipe: How to Poach an Egg

New Zealand School of Food & Wine

Need a quick fix during working days?

Be organised. Eggs will take 2 -3 minutes to poach. The toast needs to be on and the bacon needs to be nearly crisp before you start poaching.

Ingredients
2 Eggs, for one serving

10 cm Water, use up to 12cm in a pot

1 splash… View more
Need a quick fix during working days?

Be organised. Eggs will take 2 -3 minutes to poach. The toast needs to be on and the bacon needs to be nearly crisp before you start poaching.

Ingredients
2 Eggs, for one serving

10 cm Water, use up to 12cm in a pot

1 splash Vinegar

1 pinch Salt, optional

1 serving Bread, toasted

1 serving Bacon


Check out the full recipe on the link below.

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73 days ago

New Zealand Wine Guide

New Zealand School of Food & Wine

The revised New Zealand Wine Guide (2nd ed) by Celia Hay is a concise and accessible guide for people wishing to discover New Zealand’s rich and distinctive world of wine.

We are currently taking pre-orders for this book!

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78 days ago

Recipe: Fried Garlic Prawns with Mayo

New Zealand School of Food & Wine

Prawns are a fast and convenient choice of protein for the busy cook. Straight freezer, they can defrost quickly and be pan-seared to make a delicious dinner course.

Prawns can be confusing. Firstly, they are referred to as crustaceans and are also sold by size -shrimps are small and prawns are … View more
Prawns are a fast and convenient choice of protein for the busy cook. Straight freezer, they can defrost quickly and be pan-seared to make a delicious dinner course.

Prawns can be confusing. Firstly, they are referred to as crustaceans and are also sold by size -shrimps are small and prawns are larger. There are both freshwater and marine varieties. Most prawns are imported frozen into NZ although there is growing local supply. So when you see “fresh” prawns they have generally been defrosted. Fresh prawns in many cases appear green or grey and it is only when cooked, that the colour changes to what we recognise as “pink” prawns. If you buy prawns or scrimps that are pink, this means that they have been cooked.

Then, there are a series of questions to ask:
• Do you cook them in their shells or peel before cooking?
• Do you remove the head and just cook the tail?
• Do you remove the vein (intestinal tract) or black line that runs down the back?

You can use prawns for the same recipe whether they are peeled or deveined. Many people believe that cooking prawns with the shell will enhance the flavour of the broth and result in more succulent prawn meat. The downside is that they are a bit messier to eat. To peel the prawns, you just need to wriggle them a little and ease off the shell, piece by piece.

There is no big deal about cooking prawns with the head on – it is more a cultural thing about people not wanting to see the eyes! The head pulls off easily if you twist it. The tip of the tail can be removed in the same way.
The prawn is de-veined or has the intestinal tract removed as many consider it the prawn more attractive without the black line. It also removes the prawn's stomach waste so that you do not need to eat it! See below for the method.

Like all seafood, prawns should be eaten as soon as possible and not left in the refrigerator for days. If they smell off when you come to cook them, your only choice is to throw them out!

Fried in garlic and paired with home-made mayo showcases these crustaceans at their best.

Check out the full recipe on the link below.

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80 days ago

Setting up your food business

New Zealand School of Food & Wine

Looking for tips on how to start your own food business? From farmer’s market concepts to the food truck, mobile cafes to private dining clubs, pop – up restaurants, catering and more. Learn from Celia Hay and find out more.
Sat 29 Feb, Sun 01 March 2020 (4 Sessions)
9:00 am – 3:00 pm

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85 days ago

Recipe: Potato Salad with Classic Mayo

New Zealand School of Food & Wine

This will become a family favourite and a great dish to have in your repertoire.

Potato salad
2 cloves Garlic, crushed

800 g Small potatoes, washed

½ cup Mayonnaise, see recipe below
View more
This will become a family favourite and a great dish to have in your repertoire.

Potato salad
2 cloves Garlic, crushed

800 g Small potatoes, washed

½ cup Mayonnaise, see recipe below

2 Tbsp Parsley, chopped

2 Tbsp Mint leaves

1 Tbsp Capers, chopped

1 Gherkin, diced


Classic mayonnaise
1 pinch Salt

1 Egg, 1-2 yolks, room temperature

2 tsp Vinegar, or lemon juice

150 ml Canola oil


Check out the full recipe on the link below.

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87 days ago

Certificate in Food & Beverage, Barista, Wine & Spirits

New Zealand School of Food & Wine

Become a skilled barista, a bartender, learn more about the exciting world of restaurants and cafes. Find out about wine, beer, customer service, learn how to make impressive cocktails in our full-time hospitality course over 16 weeks.
Next intake: 10 Feb, 2020

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92 days ago

Recipe: Crepe Batter (Lemon & Sugar)

New Zealand School of Food & Wine

Crepes are quick to make and easy to prepare. They can be made in advance, covered in plastic wrap and refrigerated for a few days or frozen for use in the future. They can be used for both savoury and sweet courses and crepes are one of those classic recipes that teach young people to cook … View moreCrepes are quick to make and easy to prepare. They can be made in advance, covered in plastic wrap and refrigerated for a few days or frozen for use in the future. They can be used for both savoury and sweet courses and crepes are one of those classic recipes that teach young people to cook something straight-forward for themselves at home.
Ingredients
2 Eggs

1 pinch Salt

120 g Plain flour

300 ml Milk

1 Tbsp Vegetable oil, (canola, rice bran) plus extra for cooking

¼ cup Caster sugar

1 Lemon


Check out the full recipe on the link below.

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