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15 hours ago

Recipe: Turbot with Oyster & Hollandaise with Broad beans & peas (Foam of Pods)

New Zealand School of Food & Wine

Serves 4

Ingredients
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
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Serves 4

Ingredients
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest

Hollandaise
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
Broad beans
Peas
Pea feathers

Foam
2 Shallots
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
Bean pods
125 gr Butter per 500 ml liquid.

Process
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.

Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.

Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.

Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.

At Service
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.

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1 day ago

Turbot and oyster with broad beans and hollandaise

New Zealand School of Food & Wine

Prepared by our Level 5 Diploma cookery students, this programme focuses on ingredients and the understanding of advanced cookery techniques and building an in-depth knowledge of how products are transformed by cooking processes.

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9 days ago

Colombian Culinary experience by Chef Alejandro Cuellar

New Zealand School of Food & Wine

Chef Alejandro joined us as a guest of the Colombian embassy to extend our knowledge of Colombian gastronomy. He presented a cooking demonstration, followed by a Colombian coffee tasting & cocktail class to our cookery and hospitality students and in the evening a group of the Auckland … View moreChef Alejandro joined us as a guest of the Colombian embassy to extend our knowledge of Colombian gastronomy. He presented a cooking demonstration, followed by a Colombian coffee tasting & cocktail class to our cookery and hospitality students and in the evening a group of the Auckland diplomatic fraternity joined us for a cooking demonstration and tasting along with Colombian drinks.

14 days ago

Confectionary Day!

New Zealand School of Food & Wine

Some of the fantastic cakes prepared by our Diploma students during the special two days of learning confectionary including a tribute to our native New Zealand bird, Kiwi!

16 days ago

Gap Year Mocktail Workshop

New Zealand School of Food & Wine

Still unsure about your plans in your gap year? Inviting all Auckland high school students to join us for a fun evening preparing cocktails and exploring career options!
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Free Session for high school leavers | 10 Oct | 5:00 pm - 6:30 pm, Register via link below!

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29 days ago

Cafe Cooking 101

New Zealand School of Food & Wine

Over three sessions, learn to cook classic recipes you find in New Zealand's innovative cafes. Start with learning basic knife skills and then transform your vegetable cuts into delicious salads followed by learning how to make blueberry muffins, cookies, eggs benedict and more!

View more
Over three sessions, learn to cook classic recipes you find in New Zealand's innovative cafes. Start with learning basic knife skills and then transform your vegetable cuts into delicious salads followed by learning how to make blueberry muffins, cookies, eggs benedict and more!

Registration link below!

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35 days ago

Chocolate Day!

New Zealand School of Food & Wine

A fantastic two day chocolate work making Chocolate Soufflé, Raymond Blanc's Cafe Creme in chocolate cup, Chocolate Delice and the Croquembouche by our Level 4 Advanced Cookery & Diploma Chefs.

Here are some pictures of the incredible dessert variety our students created!

Click on … View more
A fantastic two day chocolate work making Chocolate Soufflé, Raymond Blanc's Cafe Creme in chocolate cup, Chocolate Delice and the Croquembouche by our Level 4 Advanced Cookery & Diploma Chefs.

Here are some pictures of the incredible dessert variety our students created!

Click on the link to read the recipe of Choux Pastry!

40 days ago

Recipe: Golden Winter Pudding

New Zealand School of Food & Wine

This is a good base recipe for puddings making good use of the golden syrup that remains a staple of the New Zealand kitchen. Delicious as is, the pudding is also receptive to additional flavours such as lemon rind or raisins and spices like ginger or cinnamon. Make it in a family-sized dish or in … View moreThis is a good base recipe for puddings making good use of the golden syrup that remains a staple of the New Zealand kitchen. Delicious as is, the pudding is also receptive to additional flavours such as lemon rind or raisins and spices like ginger or cinnamon. Make it in a family-sized dish or in individual ramekins to give everyone their own personal pud.

Ingredients

75 g Butter, plus extra for greasing
75 g Sugar
75 g Self raising flour
1 Egg
1 Tbsp Milk
100 g Golden syrup

Directions

Lightly grease a mould, a small pudding basin, or 4 ramekins with a little butter. Cream the butter and sugar until light and fluffy. Beat in the egg and fold in the flour and milk. Pour the golden syrup into the bottom of the pudding basin or mould.
Carefully spoon the pudding batter on top of the golden syrup, spreading the mixture evenly. Cover and seal the top of the pudding basin with baking paper tied into place with string (or you can use tin foil).
Place the pudding basin in a large pot of simmering water. Ensure the water comes halfway up the side of the basin, put the lid on and steam for 30-40 minutes. If you are using ramekins, heat an oven to 160C and place the ramekins in a deep oven tray. Pour warm water around them so that it comes halfway up the ramekins and bake for 20 minutes.
Serve with vanilla bean ice cream and whipped cream.

Make a change
Lemon golden pudding: Grate the rind of one small lemon and add to the batter with the milk and flour.
Ginger golden pudding: Add 1 tsp of ground ginger with the flour and milk.
Nutty golden pudding: Add chopped walnuts to the bottom of the greased mould before you pour in the golden syrup.

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48 days ago

Paprika Mayonnaise Recipe

New Zealand School of Food & Wine

Planning your weekend binge recipe?

Try this Paprika Mayonnaise recipe to go with perfectly grilled burgers or even chips!

Paprika Mayonnaise (Makes approx. 150 ml)
Ingredients
1 egg yolk (room temperature)
1 pinch salt
View more
Planning your weekend binge recipe?

Try this Paprika Mayonnaise recipe to go with perfectly grilled burgers or even chips!

Paprika Mayonnaise (Makes approx. 150 ml)
Ingredients
1 egg yolk (room temperature)
1 pinch salt
1 teaspoon dry mustard
1 teaspoons vinegar or lemon juice
125 ml canola oil (room temperature)
1 teaspoon paprika powder

Method
1. Place the yolk in a clean bowl.
2. Whisk in the salt and the lemon juice or vinegar, mustard.
3. While continuing to whisk, start pouring in oil, drop by drop.
4. Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
5. When the sauce is thick, check seasoning.
6. Add one teaspoon paprika powder.
7. To thin, whisk in a little warm water or more vinegar.

Useful Tips
Mayonnaise may curdle there is too much oil, or if is added too quickly, or if the mixture is under-whisked. However, a curdled emulsion can be rescued by very gradually whisking it into either a fresh egg yolk or a spoonful of boiling water in a clean bowl.

To avoid oily-tasting mayonnaise use fresh oil which does not have a strong flavour. Canola and rice bran oil are two examples.

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50 days ago

WSET 50 Anniversary Celebrations

New Zealand School of Food & Wine

An invitation to come along to celebrate WSET (Wine & Spirit Education Trust) courses offered in New Zealand with a tasting of French wines lead by Sommelier Andrea Martinisi. This represents the growth of the wine industry in New Zealand and we are proud to be the 1st country in the world to … View moreAn invitation to come along to celebrate WSET (Wine & Spirit Education Trust) courses offered in New Zealand with a tasting of French wines lead by Sommelier Andrea Martinisi. This represents the growth of the wine industry in New Zealand and we are proud to be the 1st country in the world to host this event!

WSET, the largest global provider of wine qualifications, is launching the first ever global ‘Wine Education Week’ from 9 -15 September 2019. Part of WSET’s 50th anniversary campaign, Wine Education Week aims to engage with the growing population of wine consumers worldwide, encouraging them to learn more about wine.

Date: Monday, 9th September 2019
Timing: 6:00 PM - 8:00 PM
At: New Zealand School of Food and Wine
Cost: 20$

We also have Four WSET One hour seminars + tasting of two wines scheduled for the 10th - 11th September.

More details in the link below!

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56 days ago

Poll: Which is your favourite summer cocktail?

New Zealand School of Food & Wine

Sugar cane and Agave have one thing in common. If you treat them well they are some of the sweetest plants you will find on the planet. Sugar, time and patience make for spirits oozing with character and the Cocktails containing these Caribbean, Hispanic performers; inherit their extravagant … View moreSugar cane and Agave have one thing in common. If you treat them well they are some of the sweetest plants you will find on the planet. Sugar, time and patience make for spirits oozing with character and the Cocktails containing these Caribbean, Hispanic performers; inherit their extravagant natures.

Caipirinha is Brazil's national cocktail, made with cachaça (sugarcane hard liquor), sugar, and lime where as a mojito is a cocktail that consists of five ingredients: white rum, sugar, lime juice, soda water, and mint.

Which is your favourite summer cocktail?
  • 21.9% Caiprinha
    21.9% Complete
  • 78.1% Mojito
    78.1% Complete
105 votes
57 days ago

Hugh Wilson, botantist, ardent cyclist and the inspiration behind Hinewai Reserve!

New Zealand School of Food & Wine

Hugh Wilson, the renowned Canterbury botanist who has also written a number of books about New Zealand plants has spent the last 30 years overseeing the regeneration of 1500 hectares of gorse-ridden hill country farmland to native bush. High above Akaroa, and over the crater rim, you can visit … View moreHugh Wilson, the renowned Canterbury botanist who has also written a number of books about New Zealand plants has spent the last 30 years overseeing the regeneration of 1500 hectares of gorse-ridden hill country farmland to native bush. High above Akaroa, and over the crater rim, you can visit Hinewai Reserve and discover numerous species of ferns, regenerating totara, hear the bird song, find the 47 known waterfalls or even better, hike the 3 day Banks Peninsula Banks Track, New Zealand track.
Celia Hay, Director of New Zealand School of Food and Wine dropped to visit Hugh and get an update on edible native plants and berries.

Hugh mentioned a new documentary on the transformation of Hinewai and now free on You tube.

It's inspirational.

61 days ago

Cheese Soufflé Recipe

New Zealand School of Food & Wine

Celia Hay's soufflés served hot from the oven are as impressive as they are comforting.

Ingredients
1 knob Butter, melted, for greasing
¼ cup Breadcrumbs
4 Eggs, at room temperature, separated
290 ml Milk
40 g Butter
View more
Celia Hay's soufflés served hot from the oven are as impressive as they are comforting.

Ingredients
1 knob Butter, melted, for greasing
¼ cup Breadcrumbs
4 Eggs, at room temperature, separated
290 ml Milk
40 g Butter
30 g Flour
1 tsp Dried mustard
1 pinch Cayenne pepper
85 g Cheddar cheese, grated

Directions
1. Heat the oven to 200C. Place a baking sheet on the shelf in the top third of the oven.
2. Brush ramekins or souffle dishes with the melted butter.Coat lightly with breadcrumbs by tilting the ramekins so the breadcrumbs stick to the butter. Tip out any breadcrumbs that do not stick.
3. Separate the eggs. Be sure to get no yolk in the egg whites. Put the whites in a bowl, ready to whisk.
4. Warm the milk in a pot or microwave.
5. Melt the butter in a saucepan, stir in the flour and cook for 45 seconds.
6. Gradually add the warmed milk, stirring until smooth. Remove from the heat, add the mustard, cayenne pepper, grated cheese and stir in the egg yolks. Taste the mixture — it should have good flavour. Season with salt and pepper if required.
7. Whisk the egg whites until just stiff and mix a spoonful into the cheese mixture to loosen it. Fold in the remainder of the whites with a metal spoon or spatula. Spoon the mixture into the ramekins so they are twothirds full.
8. With the back of a spoon or your fingertip make a one centimetre rim around edge of the souffle mixture. This gives a “top hat’’ appearance to the cooked souffle.
9. Bake for 8-10 minutes until well risen and golden brown. Avoid opening the door until the last minutes of cooking time. To check if the souffle is cooked, wobble the ramekin gently. If it is very wobbly, cook for a little longer

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64 days ago

Urban Forage

New Zealand School of Food & Wine

Our Urban Forage Mahinga Kai started at Auckland Domain with a walk through the lower tracks with Riki Bennett to discover a range of edible and not so edible plants, trees and berries.

The forage was then followed by a gourmet luncheon and some of the menu items were prepared using the Kai … View more
Our Urban Forage Mahinga Kai started at Auckland Domain with a walk through the lower tracks with Riki Bennett to discover a range of edible and not so edible plants, trees and berries.

The forage was then followed by a gourmet luncheon and some of the menu items were prepared using the Kai cooker.

The main highlight was the Kahikatea Berry Jelly which consisted of berries foraged from a year ago.

Click below to read the full story on our blog

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