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5 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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7 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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12 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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14 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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19 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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24 days ago

Cafe Cooking 101

New Zealand School of Food & Wine

Café Cooking 101 course is a perfect introduction to building good skills in the kitchen.
Learn to make muffins, cookies, cheese scones, quiche and eggs benedict.
Tue 21, Wed 22, Thu 23 Jan 2020 | 3:30 pm – 7:30 pm

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26 days ago

Recipe: Summer Berry Ice cream

New Zealand School of Food & Wine

Homemade ice cream needs to be eaten. It is best consumed within 24 hours as it will be more soft and creamy. If you freeze ice cream over time, it will often form large ice crystals on the surface or become rubbery. With some raw fruits such as peach, nectarine and kiwifruit, the colour will … View moreHomemade ice cream needs to be eaten. It is best consumed within 24 hours as it will be more soft and creamy. If you freeze ice cream over time, it will often form large ice crystals on the surface or become rubbery. With some raw fruits such as peach, nectarine and kiwifruit, the colour will change and ice cream will not look so attractive.
To serve, It’s best to take the ice cream out of the freezer.

Ingredients
110 g Caster sugar

3 Tbsp Water

3 Egg whites

250 ml Cream

300 g Berries, we have used blackberries and blueberries


Check out the full recipe on the link below.

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29 days ago

Recipe: Gooey Hot Chocolate Pudding

New Zealand School of Food & Wine

Are you looking for a last minute Christmas Special recipe?
This recipe is “forgiving” in the sense that it is quick to assemble and does not seem to matter if the quantities are not precisely measured.

Ingredients (Serves 6)
100 g Butter

100 g Caster sugar

View more
Are you looking for a last minute Christmas Special recipe?
This recipe is “forgiving” in the sense that it is quick to assemble and does not seem to matter if the quantities are not precisely measured.

Ingredients (Serves 6)
100 g Butter

100 g Caster sugar

4 Eggs

2 Tbsp Milk

125 g Flour

1 Tbsp Baking powder

2 Tbsp Cocoa powder, dark


Sauce
250 ml Water

100 g Soft brown sugar

2 Tbsp Cocoa powder


Check out the full recipe on the link below.

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31 days ago

Merry Christmas!

New Zealand School of Food & Wine

Celia Hay & all of us at the New Zealand School of Food and Wine wish you a very merry Christmas and restful holiday season. Enjoy lots of delicious food at home.

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33 days ago

Recipe: Chocolate Tart

New Zealand School of Food & Wine

Spread some Christmas Cheer! An easy and delicious recipe with gooey chocolate filling and a crispy crust.
Ingredients

150 g Sweet shortcrust pastry
2 Eggs
60 g Dark chocolate
60 g Brown sugar
60 g Butter
View more
Spread some Christmas Cheer! An easy and delicious recipe with gooey chocolate filling and a crispy crust.
Ingredients

150 g Sweet shortcrust pastry
2 Eggs
60 g Dark chocolate
60 g Brown sugar
60 g Butter
25 g Flour

Check out the full recipe on the link below.

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33 days ago

Christmas Lunch at NZSFW!

New Zealand School of Food & Wine

Our Annual Christmas lunch featured a journey of splendid dishes prepared by our Level 4 Chef students.

Merry Christmas to all!

40 days ago

Recipe: Shortbread

New Zealand School of Food & Wine

Looking for a Christmas Special Recipe? Try baking our delicious easy Shortbread recipe.

Message:
This classic shortbread recipe is based on one from Edmond's Cookbook and is great to get the kids started on. Most shortbread recipes use caster sugar but I find that beginner cooks have … View more
Looking for a Christmas Special Recipe? Try baking our delicious easy Shortbread recipe.

Message:
This classic shortbread recipe is based on one from Edmond's Cookbook and is great to get the kids started on. Most shortbread recipes use caster sugar but I find that beginner cooks have greater success using icing sugar which is quick to cream.

Ingredients
225 g Butter, cut into cubes

225 g Flour

125 g Cornflour

125 g Icing sugar


Check out the full recipe on the link below.

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46 days 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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49 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!

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