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30 days ago

New Zealand Wines!

New Zealand School of Food & Wine

The Certificate in NZ Wine runs over 4 sessions and is followed by an Advanced programme of another 4 sessions.

This week we have enjoyed tasting and learning about innovative estates such as Burn Cottage from Central Otago, Heron’s Flight who make an exceptional Sangiovese in Matakana. Always… View more
The Certificate in NZ Wine runs over 4 sessions and is followed by an Advanced programme of another 4 sessions.

This week we have enjoyed tasting and learning about innovative estates such as Burn Cottage from Central Otago, Heron’s Flight who make an exceptional Sangiovese in Matakana. Always a pleasure to taste the wines of Hans and Therese Herzog and we savoured the Mistral, a blend of 60% Viognier, 20% Marsanne and 20% Roussanne.

Te Mata’s Cape Crest showcases Hawkes Bay barrel-fermented Sauvignon Blanc and is interesting to compare with Sancerre from Henri Bourgeois also the owner of Clos Henri. Pegasus Bay’s Finale is New Zealand best example of a Sauternes style with deliciously ripe Semillon and Sauvignon Blanc.

Learning about New Zealand’s wine geography and tasting some special wines along the way is always rewarding.

The wines that were tasted were -
- Hans Herzog Estate, Mistral 2016
- Burn Cottage Vineyard, Pinot Noir 2016
- Te Mata Estate Winery, Caupe Crest Sauvignon Blanc 2017
- Heron's Flight Vineyard - Matakana, Amphora Sangiovese 2016
- Pegasus Bay Winery, Finale 2017
- Henri Bourgeois Sancerre, 2018 (Clos Henri Vineyard)

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31 days ago

Certificate in New Zealand Wine

New Zealand School of Food & Wine

Join us to learn about New Zealand wines online. NZQA Certificate in Wine Micro-Credential consists of 4 online interactive sessions, wine tastings and more delivered by Celia Hay.

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35 days ago

Recipe: Sourdough

New Zealand School of Food & Wine

Always wanted to try and bake your own bread?
Sourdough is a bread raised by aerobic yeast (yeasts in the atmosphere) that are captured in a mixture of flour and water and fed regularly to keep them alive. There are many different ways to make a sourdough starter — some people insist on using … View more
Always wanted to try and bake your own bread?
Sourdough is a bread raised by aerobic yeast (yeasts in the atmosphere) that are captured in a mixture of flour and water and fed regularly to keep them alive. There are many different ways to make a sourdough starter — some people insist on using mineral water to feed the starter, others use water from boiled potatoes to get the starter going. It’s very effective to get a cup of someone else’s starter that you can then feed and grow yourself. Other people have sourdough starters that have been handed down through generations, but there’s no need for all that fuss: it’s incredibly easy to make your own.

Read the full recipe and method in the link below!

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42 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.

43 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.

45 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...

60 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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90 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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65 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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74 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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76 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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78 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.

80 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

84 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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89 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.

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