104 Customs Street West
Auckland Central
Auckland
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6 days ago

Family Luncheon

New Zealand School of Food & Wine

A luncheon for the families of Level 4 Food and Beverage who complete their programme today with a delicious menu prepared by Foundation Chefs.

Entrée - Potage Parmentiere with smoked salmon and croutons.
Main - Roasted Lamb Rump with textured winter vegetables, Pommes Dauphinoise and jus.
View more
A luncheon for the families of Level 4 Food and Beverage who complete their programme today with a delicious menu prepared by Foundation Chefs.

Entrée - Potage Parmentiere with smoked salmon and croutons.
Main - Roasted Lamb Rump with textured winter vegetables, Pommes Dauphinoise and jus.
Dessert - Chocolate Fudge Tart with lemon curd and almond praline.

7 days ago

Finger Food!

New Zealand School of Food & Wine

A special day in our Advanced Cookery students preparing mouthwatering finger food treats. Starting with Celia’s ever-best, fresh out of the oven, Salmon & Spinach Roulade, crispy fried carrot, celery and ricotta wontons, Oleksii, from Ukraine, holds a plate of the bllini with smoked salmon … View moreA special day in our Advanced Cookery students preparing mouthwatering finger food treats. Starting with Celia’s ever-best, fresh out of the oven, Salmon & Spinach Roulade, crispy fried carrot, celery and ricotta wontons, Oleksii, from Ukraine, holds a plate of the bllini with smoked salmon mousse topped with paprika, Yorkshire puddings with rare beef & horseradish cream and finally filo tartlets with chervil & coriander mousse.

9 days ago

The Art of a Club Sandwich

New Zealand School of Food & Wine

In New Zealand, business entertaining often occurs at drinks party events with elegant finger food hosted in the office reception or board room. The menu must be varied, with some vegetarian and gluten-free options and offer a mixture of fresh and crunchy palate-tempting snacks.

The Classic Club… View more
In New Zealand, business entertaining often occurs at drinks party events with elegant finger food hosted in the office reception or board room. The menu must be varied, with some vegetarian and gluten-free options and offer a mixture of fresh and crunchy palate-tempting snacks.

The Classic Club Sandwich remains one of these 'comfort dishes' that is ever popular but it needs to hold together so that the components don't slip alway and fall on your special jacket or silk dress.

As part of our Canapes and Drinks Party Cuisine module, we make a classic club with the test being - can you cut it in a triangle shape, on its side, and place on a platter, without the sandwich collapsing...

24 days ago

Celia Hay's - NZ Wine Guide (2nd Edition)

New Zealand School of Food & Wine

A little knowledge on New Zealand wine can go a long way in helping people understand their palate better. Our students studying hospitality management and cookery are looking forward to discovering more about wine from Celia Hay’s New Zealand Wine Guide.

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29 days ago

More than a wine Guide!

New Zealand School of Food & Wine

More than a wine guide...Thank you Bob Campbell MW. We really appreciate your support!
Bob Campbell MW is New Zealand's leading wine writer.

Article by - The Real Review

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38 days ago

Delivered Online: Certificate in NZ Wine

New Zealand School of Food & Wine

Join us from ANYWHERE in NZ for for my online Certificate in New Zealand Wine and learn from your home.

These are interactive live sessions where we taste together and discover New Zealand wines in a way that will open your eyes to new flavours, producers and enhance your understanding of the … View more
Join us from ANYWHERE in NZ for for my online Certificate in New Zealand Wine and learn from your home.

These are interactive live sessions where we taste together and discover New Zealand wines in a way that will open your eyes to new flavours, producers and enhance your understanding of the different wine regions.

We have partnered with Glengarry Wines so you can purchase the wine to be tasted at each session and have your own private supply delivered to your home. Celia will lead you through the course.

Session 1
- Leading international grape varieties and their origins
- Sensory Evaluation - understand aromas and flavours
- Wine tasting techniques and term

Session 2
- Climate and leading white grapes
- Viticulture and the vineyard growing cycle
- Regional maps and important white wine regions

Session 3
- Wine making terms and basic process
- Leading red grapes
- Regional maps and important red wine regions

Session 4
- Short history of New Zealand wine leaders
- Sustainable winegrowing, organics
- Basic wine faults
- How to read a wine label

Delivered Online: Over 4 evening sessions from 5:00 pm - 8:30 pm
Tuesdays & Thursdays: 12, 14 & 19, 21 May with an online written assessment.

This is an NZQA micro-credential and you will also gain unit standard 29926.

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40 days ago

Recipe: ANZAC Biscuits

New Zealand School of Food & Wine

ANZAC biscuits have a special place in the hearts of Kiwis and Aussies.

In the baking module for Level 3 cooks, we always make this classic kiwi cookie - the ANZAC biscuit which commemorates Australian and New Zealand soldiers who fought in World War 1 and subsequent wars.
Why not make your own, … View more
ANZAC biscuits have a special place in the hearts of Kiwis and Aussies.

In the baking module for Level 3 cooks, we always make this classic kiwi cookie - the ANZAC biscuit which commemorates Australian and New Zealand soldiers who fought in World War 1 and subsequent wars.
Why not make your own, this ANZAC Day. The photo below is from our Cookery Student Henry, cooked at his home.

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42 days ago

Remote Cooking by our Diploma Level 5 Chefs

New Zealand School of Food & Wine

Some beautiful and appetising dishes by our Diploma Level 5 Chefs - Nathaniel and Jade's interpretation of Sous Vide Leek with Salsa Verde, Nathaniel's umami broth with mushrooms, Sean's Braised Cabbage rolls with broccoli puree.
Next intake, 20 July.

44 days ago

Lockdown Remote Cooking

New Zealand School of Food & Wine

Beef sessions for Level 4 Chefs has produced these amazing results from Jiae and Hansen. Seared beef salad with sesame, soy and dijon mustard. Beef tartare with diced fillet, gherkins, shallots, capers, anchovies, parsley and egg yolk.
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#cookingclass #cookingnz #beefandlamb #beef #beeftartare … View more
Beef sessions for Level 4 Chefs has produced these amazing results from Jiae and Hansen. Seared beef salad with sesame, soy and dijon mustard. Beef tartare with diced fillet, gherkins, shallots, capers, anchovies, parsley and egg yolk.
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#cookingclass #cookingnz #beefandlamb #beef #beeftartare #eatbeef #aucklandnz #foodographynz #remotecooking #nzfood

48 days ago

Celia's reflections on a Hospitality Career Journey

New Zealand School of Food & Wine

In hospitality, the biggest change is the drive for professionalism which includes better business knowledge and respect for these career pathways. While our sector has taken a big knock now, we know from the earthquake experience, that people will soon want to eat out again. Celia Hay, founder of … View moreIn hospitality, the biggest change is the drive for professionalism which includes better business knowledge and respect for these career pathways. While our sector has taken a big knock now, we know from the earthquake experience, that people will soon want to eat out again. Celia Hay, founder of the New Zealand School of Food and Wine, reflects on her hospitality career journey and ways to cope with curious times.

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53 days ago

Philippe Meyer's Pork Rillettes & Focaccia

New Zealand School of Food & Wine

It was a great day, when Philippe Meyer agreed to work at the New Zealand School of Food and Wine, way back in 2001. Trained as a chef in Switzerland, Philippe came to New Zealand for his OE and never left. For our 25th Anniversary Cooking demonstration he presented his special Pork Rillettes and … View moreIt was a great day, when Philippe Meyer agreed to work at the New Zealand School of Food and Wine, way back in 2001. Trained as a chef in Switzerland, Philippe came to New Zealand for his OE and never left. For our 25th Anniversary Cooking demonstration he presented his special Pork Rillettes and crunchy Focaccia bread recipe.
Read the full story and recipe's below.

54 days ago

Samoan Cuisine with Chef Spencer Matagi

New Zealand School of Food & Wine

Chef Spencer Matagi, Chef de Partie at Soul Bar, graduated from NZSFW in 2018.
Spencer shares Samoan classics, Palusami - Taro leaves, steamed with coconut cream along with lamb chop suey.

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57 days ago

25 years evolves into Remote Covid learning

New Zealand School of Food & Wine

We were lucky!

Over the weekend of 14/15 March, we celebrated our 25th Anniversary at NZSFW and 10 days later, New Zealand ground to a halt in the Covid19 Lockdown.

And while our day to day life has dramatically changed, looking at all these photos gives me a lot of pleasure and especially to be… View more
We were lucky!

Over the weekend of 14/15 March, we celebrated our 25th Anniversary at NZSFW and 10 days later, New Zealand ground to a halt in the Covid19 Lockdown.

And while our day to day life has dramatically changed, looking at all these photos gives me a lot of pleasure and especially to be able to share in the achievements of our current students and graduates. The highlight has to be the magnificent dinner; an inspired menu created by our gifted chef, Finn Gybel and prepared under his watchful eye by the cookery students.

Fortuitously, the lamb arrived fresh from Pigeon Bay via Harris Meats in North Canterbury and after a number of dramas leaving us worried that it would in time. Finn's dish, where he wrapped the lamb in crepinette, to hold it together while cooking, was certainly a new technique that we had not used in the past.

It was a thrill to have veteran broadcaster, Carol Hirschfeld as MC for the dinner and lend her distinctive and thoughtful commentary to our story. Carol asked me who she could "interview" during the dinner. Victoria Biddick, our first enrolled student from 1995, Oliver Hay and Joelle Thomson all shared their unique perspective on their association with the school.

There is certainly some irony in the fact that as we were celebrating these 25 years, another significant challenge was about to explode. Drawing on my earthquake experience, where we relocated our students to my second business at the Duvauchelle Store and Café, I knew that we had to find a way to keep going.

As the Covid19 crisis escalated, I discussed with our tutors how we could teach the programmes online and with the cookery students cooking in their own kitchens at home. Again, I was fortunate that my son Oliver, computer systems engineer, and recently returned from his super yacht chef sojourn, decided that he wanted to work full-time at NZSFW. Oli then set about finding the best platform for the tutors to stream their classes live and to administer the programmes. We have used Google Classroom and the Hangouts conferencing software to do this and it's working well.

By Friday 20 March, we had amended our cookery timetables to focus on baking, pasta and dishes that were easier to prepare at home. The students then went home with a 5kg bag of flour, 2 kg sugar, 1kg butter, 12 eggs and other ingredients. We trialled the video streaming from NZSFW while we could and then following the lockdown, the tutors now continue from their homes. The logistics are much easier for Franck with his hospitality students!

For the cookery students, the model is they watch the demonstrations at home and later upload photographs of their cooking. It's not ideal, as the tutor cannot taste their food and sometimes the livestream is pixellated or cuts out but it's better that doing nothing. Plus, everyone gets to chat and socialise from the safety of their bubble. And with supermarkets open, we can continue to buy supplies. View Foundation cooking shots here. And Advanced Cooking here.

Stay safe and have fun,
Celia Hay

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70 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

84 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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