8 days ago

Remote Cooking for Level 3 cookery

New Zealand School of Food & Wine

With some rapid planning, we have managed to transform our programme to online cooking demonstrations with the students preparing their own dishes at their homes. The flow of our timetable has pivoted to the patisserie module as the ingredients are easier for the students to purchase at the … View moreWith some rapid planning, we have managed to transform our programme to online cooking demonstrations with the students preparing their own dishes at their homes. The flow of our timetable has pivoted to the patisserie module as the ingredients are easier for the students to purchase at the supermarket (we are reimbursing them for this cost).

A MacBook camera does a reasonable job recording and live-streaming and the laptop does not seem to mind the heat of the oven when Chef Finn opens to door to check if the Rhubarb tart is ready.
Today is Crème caramel, Rhubarb custard tart with Raspberry Coulis.

12 days ago

Gazpacho by our Level 3 cooks

New Zealand School of Food & Wine

Gazpacho is the classic chilled soup of Spain. It combines ripe tomatoes with cucumber, red and green capsicum, Sherry vinegar and a pinch of chilli. Perfect for a hot, sunny day. Prepared by our Level 3 Foundation chefs.

Image
14 days ago

Sole and crayfish quenelles

New Zealand School of Food & Wine

Sole and crayfish quenelles with Sauce Nantua prepared by our Diploma Level 5 Cookery chefs This is  a complex classic dish with savoury umami flavours and creative presentation by the students.

25 days ago

Level 3 Family Luncheon

New Zealand School of Food & Wine

The End of Foundation Cookery Semester 1 is celebrated with a luncheon prepared for our students family and whānau.
The menu featured gazpacho, tarakihi and finished with this spectacular pavlova and berries.
Read the full story on our blog.

33 days ago

Fragrant Chicken Salad, Pork Loin & Poached pear

New Zealand School of Food & Wine

Our kitchen is bustling with activity today as the Level 4 Advanced cookery students prepare the first of three practical final assessments. Entree: Fragrant chicken salad made from tender chicken breast, chiffonade cabbage, onions and aromatic herbs of mint & coriander. Main Course: Pork Loin … View moreOur kitchen is bustling with activity today as the Level 4 Advanced cookery students prepare the first of three practical final assessments. Entree: Fragrant chicken salad made from tender chicken breast, chiffonade cabbage, onions and aromatic herbs of mint & coriander. Main Course: Pork Loin with sauce Madeira, onion carrots & Pommes Boulangère. Dessert: Pear, poached in red wine infused with cloves and cinnamon, Crème anglaise.

40 days ago

Seafood Paella & Gourmet fish pie

New Zealand School of Food & Wine

Fish week continues for our Cookery, Level 3 students as they prepare Paella a classic Spanish dish infused with saffron, mussels, monkfish & squid. A Gourmet fish pie with gurnard, hapuka and salmon in a rich and creamy velouté.

46 days ago

Enhance your International Wine Knowledge with our new Diploma of Wine (Full time & Part time)

New Zealand School of Food & Wine

The world of wine is exciting. We are delighted to announce two new NZQA qualifications: NZ Certificate in Professional Wine Knowledge Level 5 and the NZ Diploma of Wine Management Level 6, Starts 9 March 2021.

Image
47 days ago

Dessert of the day - Swiss Meringue drops

New Zealand School of Food & Wine

Swiss Meringue drops made with Italian meringue two ways - Classic & Beetroot infused presented on a shortbread crust with tempered chocolate drizzling down each meringue, delicioussssss!

Image
54 days ago

Cafe Cooking 101

New Zealand School of Food & Wine

Our kitchen is smelling fantastic today as our High School Cooking 101 students have prepared some classic cafe dishes today, Apple and Sultana/Raisin muffins topped with icing sugar and Quiche Lorraine made with their own shortcrust pastry and served with fresh Mesclun salad.

56 days ago

Recipe: Kimchi

New Zealand School of Food & Wine

Kimchi is Korean fermented cabbage made with a rich paste of mainly sweet Korean chilli, fish sauce, mini shrimps and onion.

You will need a Jar for fermentation and Salt which is not iodised because it prevents the growth of bacteria.

Head over to our blog for the ingredients and the full … View more
Kimchi is Korean fermented cabbage made with a rich paste of mainly sweet Korean chilli, fish sauce, mini shrimps and onion.

You will need a Jar for fermentation and Salt which is not iodised because it prevents the growth of bacteria.

Head over to our blog for the ingredients and the full recipe.

Image
105 days ago

Do you have a dream to open your own food business?

New Zealand School of Food & Wine

Join our expert Celia Hay to learn about how to start turning your dream into reality and understand better how to work through the requirements and key information regarding the setup of food business.
Online Session: Thursday, 10 December from 9:00 am - 3:00 pm.

Image
110 days ago

Level 5 Bistro Menu Cook

New Zealand School of Food & Wine

Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant. In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests.
We had some exciting dishes like Korean … View more
Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant. In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests.
We had some exciting dishes like Korean fried chicken, Pumpkin soup, Smoky Pork ribs and more...

133 days ago

Summer School - Cookery Intensive

New Zealand School of Food & Wine

Learn foundation cookery skills and get a Part time job.
Join the summer intensive of the NZ Certificate in Cookery Level 3 running from Nov 23 2020 - 2021 Summer Holidays.
Call us on 09 377 7961 for details.

Image
145 days ago

Sushi & Sashimi Workshop!

New Zealand School of Food & Wine

Sushi and Sashimi workshop with our Guest Chef for our Advanced, Cookery students.

152 days ago

Spring Forage

New Zealand School of Food & Wine

Curious to learn more about what is growing around you?
Join Riki Bennett on our Spring Forage as a part of the Elemental festival to discover edible plants and trees while taking a nature walk followed by a discovery session on edible plants & shrubs and a delicious gourmet luncheon … View more
Curious to learn more about what is growing around you?
Join Riki Bennett on our Spring Forage as a part of the Elemental festival to discover edible plants and trees while taking a nature walk followed by a discovery session on edible plants & shrubs and a delicious gourmet luncheon featuring traditional ingredients with a contemporary focus.
Register via the link below.
.
Saturday, 10 October, 9 am - 2 pm

Image
Top