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3 minutes ago

Recipe: Apples, Courgettes and Green Beans with Toasted Almonds and Garlic Aioli

New Zealand School of Food & Wine

Looking for the perfect Summer recipe?
This vibrant crunchy salad makes for a perfect side or healthy light lunch.

Ingredients
50 g Almonds
1 splash Vegetable oil
½ tsp Flaky sea salt
½ tsp Sugar
View more
Looking for the perfect Summer recipe?
This vibrant crunchy salad makes for a perfect side or healthy light lunch.

Ingredients
50 g Almonds
1 splash Vegetable oil
½ tsp Flaky sea salt
½ tsp Sugar
200 g Green beans, tips removed
2 Courgettes
1 Granny Smith apple
1 Lemon
2 cloves Garlic, crushed
½ cup Mayonnaise
1 Spring onion, 2 if small

Read the full recipe on the link below.

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3 days ago

Gisborne, New Zealand

New Zealand School of Food & Wine

There’s lots happening in the Gisborne, New Zealand Wine and Food scene and it’s only a 45 minute flight from Auckland!

Read the full article about impressive wineries and some delicious food!

5 days ago

Cafe Cooking 101!

New Zealand School of Food & Wine

Learn to make delicious Eggs Benedict, Muffins, Cookies & more over 3 afternoon sessions.
Tue 21, Wed 22, 23 Jan 2020 | 3:30 pm - 7:30 pm.

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7 days ago

Recipe: Paris Brest

New Zealand School of Food & Wine

It's time for a delicious Friday Recipe! This recipe makes two small or one large to serve 4 to 6 people. To learn how to make choux pastry, click here.

Ingredients -
Strawberry or cherry cream
2 Tbsp Icing sugar, up to 4 Tbsp
7 Strawberries, or 100g cherries
250 ml Fresh cream, or … View more
It's time for a delicious Friday Recipe! This recipe makes two small or one large to serve 4 to 6 people. To learn how to make choux pastry, click here.

Ingredients -
Strawberry or cherry cream
2 Tbsp Icing sugar, up to 4 Tbsp
7 Strawberries, or 100g cherries
250 ml Fresh cream, or mascarpone
2 Tbsp Berry fruit coulis, see recipe below

Berry fruit coulis
100 g Caster sugar
150 g Frozen berries
100 ml Water

Read the recipe directions and more on the link below!

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14 days ago

Chicken, Ginger and Cumin Curry

New Zealand School of Food & Wine

This curry keeps well in the fridge for a few days and the leftovers taste even better the next day.

Ingredients
1 kg Chicken pieces, including thighs, drums, wings
2 cloves Garlic
5 cm Fresh ginger, peeled
1 med Onion, peeled and cut into quaters
1 Tbsp Oil
1 large Lemon, or lime, freshly… View more
This curry keeps well in the fridge for a few days and the leftovers taste even better the next day.

Ingredients
1 kg Chicken pieces, including thighs, drums, wings
2 cloves Garlic
5 cm Fresh ginger, peeled
1 med Onion, peeled and cut into quaters
1 Tbsp Oil
1 large Lemon, or lime, freshly juiced
1 Tbsp Cumin seeds
1 pinch Cayenne pepper
2 Tbsp Tomato paste
½ cup Cream, or yoghurt

Directions
Remove skin from the chicken if you prefer.
Place garlic, ginger and onion in a food processor. Blend until smooth. Add 150ml water to make into a thin puree.
Heat the oil in a heavy-based frying pan. When hot, add the chicken pieces and brown on both sides. While cooking season with salt.
When the chicken is nicely browned, squeeze over the lemon juice and continue cooking for 2 minutes. Add the cumin seeds, cayenne and tomato paste.
Pour in the garlic, onion and ginger puree, cover the frying pan with a lid and simmer for 5 minutes.
Turn the chicken. Stir in the cream or yoghurt. Add enough water to cover the chicken, cover and continue to cook on a low heat for 20-30 minutes or until the chicken is cooked. Cooking time will depend on the cut of chicken you have used and whether it is on the bone.
Check for seasoning — you may need more salt or cayenne if you like it hot.
Remove from the heat and rest with the lid on for 5-10 minutes. The chicken will keep cooking in this time and will be more tender when you come to eat it.
Serve with rice and steamed seasonal vegetables.

Click below to read some interesting cooking tips!

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21 days ago

Braised beef & beer pie

New Zealand School of Food & Wine

This is a classic recipe - use good quality beef and a tasty ale for the filling.

Ingredients: (Makes 6-8 pies)
1 kg Rump steak, or chuck steak, diced (reserve the fat)
¼ cup Flour
2 Tbsp Vegetable oil, more if needed
200 g Onions, diced
4 cloves Garlic, finely chopped
1 cup Beef stock
View more
This is a classic recipe - use good quality beef and a tasty ale for the filling.

Ingredients: (Makes 6-8 pies)
1 kg Rump steak, or chuck steak, diced (reserve the fat)
¼ cup Flour
2 Tbsp Vegetable oil, more if needed
200 g Onions, diced
4 cloves Garlic, finely chopped
1 cup Beef stock
2 cups Water, or add more beef stock
1 tsp Marmite
1 cup Beer, an ale or something not too hoppy
100 g Cornflour
½ cup Water, cold
2 packets Flaky pastry, frozen

Cooking directions, Pastry notes and more in the link below!

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25 days ago

Recipe: Classic Omelette

New Zealand School of Food & Wine

Omelettes are essentially a version of scrambled eggs but they have been left to rest and coagulate so that the pan side is firm. Some people prefer firm omelettes, others like to have the egg a little runny so that it retains that soft, silky consistency also known as baveuse.

Ingredients
3 … View more
Omelettes are essentially a version of scrambled eggs but they have been left to rest and coagulate so that the pan side is firm. Some people prefer firm omelettes, others like to have the egg a little runny so that it retains that soft, silky consistency also known as baveuse.

Ingredients
3 Eggs
1 pinch Salt
½ tsp Butter, or a splash of good quality olive oil


Directions
1. In a bowl whisk the eggs. Add salt.
2. Heat the butter in a frying pan (non-stick is easier) until it is just beginning to brown and has a nutty smell. Let it run around the pan so that it is well coated.
3. Pour in the egg mix. With your rubber spatula, constantly lift and scoop around the edges and cut through the middle of the egg mixture to cook evenly.
4. If you are adding a filling to the omelette, it should be done at this point.
5. Roll or fold the omelette by folding one half on the other, or fold one third on the middle third and then roll on the remaining third.

Prior to folding, you can add a filling to lift the flavour of the omelette.
Classic combinations include:
Saute mushrooms
Blanched spinach (with cream)
Diced ham
A combination of finely chopped herbs such as chives, chervil, parsley, tarragon

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31 days ago

The Fat Duck

New Zealand School of Food & Wine

A visit to Heston Blumenthal’s restaurant, The Fat Duck near London was an outstanding culinary experience. Heston’s menu is inspired by his favourite childhood memories and he wants to arouse in us our own memories about a favourite summer holiday.

This is a fascinating experience filled … View more
A visit to Heston Blumenthal’s restaurant, The Fat Duck near London was an outstanding culinary experience. Heston’s menu is inspired by his favourite childhood memories and he wants to arouse in us our own memories about a favourite summer holiday.

This is a fascinating experience filled with spectacular dishes well-briefed "storyteller" and Heston's quirky humour.
Click on the link to read the full story..
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#hestonbluementhal #thefatduck #restaurant #gastronomy #michelin3stars #michelin #finedining #foodographynz

36 days ago

Urban Forage

New Zealand School of Food & Wine

Join Riki Bennett on a guided walk to learn more about our natural world and to plants and berries that you can safely eat.
This is followed by Riki's presentation on local flora and Māori tanga before a gourmet lunch prepared on our balcony in our own Kai Cooker that smokes, steams and … View more
Join Riki Bennett on a guided walk to learn more about our natural world and to plants and berries that you can safely eat.
This is followed by Riki's presentation on local flora and Māori tanga before a gourmet lunch prepared on our balcony in our own Kai Cooker that smokes, steams and transforms the food.

Includes:
- Guided walk
- Foraging masterclass presentation
- Gourmet lunch

When: Saturday, 16 Nov from 9:00 am to 2:00 pm

45 days 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
View more
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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46 days 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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53 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.

58 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!

60 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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