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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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Love Cocktails? ?
Learn to prepare delicious summer cocktails over 5 days with our new Certificate in Spirits, Cocktails & Bartending (Micro-Credential).
This course will provide practical, hands-on training in bartending, product knowledge, customer service and more. Domestic students receive … View moreLove Cocktails? ?
Learn to prepare delicious summer cocktails over 5 days with our new Certificate in Spirits, Cocktails & Bartending (Micro-Credential).
This course will provide practical, hands-on training in bartending, product knowledge, customer service and more. Domestic students receive a subsidy on the course fees from the NZ Government.
Social distancing and covid protocols will be in place for this in-person session.
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29, 30 Nov & 1, 2, 3 December 2021 (9am - 2.30pm)
Our Diploma, Level 5 students prepared some outstanding classic French seafood dishes today. Starting with Bouillabaisse, a traditional French Fish soup of mussels, fish fillets and prawns. Saffron is the traditional spice. This dish is served with crisp croutons and rouille.
The second dish is … View moreOur Diploma, Level 5 students prepared some outstanding classic French seafood dishes today. Starting with Bouillabaisse, a traditional French Fish soup of mussels, fish fillets and prawns. Saffron is the traditional spice. This dish is served with crisp croutons and rouille.
The second dish is Sole and Crayfish Quenelles with Sauce Nantua, a rich cream sauce with cognac, crayfish and mushrooms.
Join us for one day for a live and interactive workshop to learn about how to start turning your food business dream into reality. Starting with important information from your local council and working through the approval process. We will also talk about farmer’s markets, pop-ups, food control … View moreJoin us for one day for a live and interactive workshop to learn about how to start turning your food business dream into reality. Starting with important information from your local council and working through the approval process. We will also talk about farmer’s markets, pop-ups, food control plans and how to cost your food.
First week of the Level 5 Diploma students being back at the school and presenting some complex, flavorful dishes made up of smoked fish.
Here are the dish photos and some of the dishes by our Diploma students -
• Cold and hot smoked salmon and rillette of smoked salmon with white asparagus
• … View moreFirst week of the Level 5 Diploma students being back at the school and presenting some complex, flavorful dishes made up of smoked fish.
Here are the dish photos and some of the dishes by our Diploma students -
• Cold and hot smoked salmon and rillette of smoked salmon with white asparagus
• Whole smoked mackerel with egg Royale and pickled onion
• Smoked Kahawai dip with oat crackers
• Pickled and smoked herring on rye bread
• Homemade rye bread served with our previously prepared pickles
First week of the Level 5 Diploma students being back at the school and presenting some complex, flavorful dishes made up of smoked fish.
Here are the dish photos and some of the dishes by our Diploma students -
• Cold and hot smoked salmon and toilette of smoked salmon with white asparagus
• … View moreFirst week of the Level 5 Diploma students being back at the school and presenting some complex, flavorful dishes made up of smoked fish.
Here are the dish photos and some of the dishes by our Diploma students -
• Cold and hot smoked salmon and toilette of smoked salmon with white asparagus
• Whole smoked mackerel with egg Royale and pickled onion
• Smoked Kahawai dip with oat crackers
• Pickled and smoked herring on rye bread
• Homemade rye bread served with our previously prepared pickles
It has been an exciting two weeks for our Foundation students learning some classic dishes. Here are some of their delicious dish photos.
1. Pea and ham soup
2. Waldorf salad made up of potatoes, capers, gherkins and streaky bacon
3. French onion soup
4. Vegetable Lasagne with Béchamel sauce
Very Exciting to be back in school in our bubble of 10 with new Cookery, Foundation students, social distancing & mandatory mask wear rules in place.
This week our students have learnt to make some delicious classic soups - Minestrone soup, Potato and celeriac soup and creamy tomato soup.
Running along the coastline, shielded from the Waitemata by Tamaki Drive, lies the Hobson Bay Walkway. This urban adventure can be joined at a number of access points; from Shore Road and also via flights of steps that lead down to the bay from a series of Parnell streets. Some parts of the walkway… View moreRunning along the coastline, shielded from the Waitemata by Tamaki Drive, lies the Hobson Bay Walkway. This urban adventure can be joined at a number of access points; from Shore Road and also via flights of steps that lead down to the bay from a series of Parnell streets. Some parts of the walkway are tidal and require manoeuvring over sand and stones, silty mud or under low hanging bows of pōhutukawa. Other parts are approached over a series of formed paths and built-up wooden boardwalks.
I have been fortunate, through this extended lockdown, to have time to observe the walkway in more detail and am captivated by this natural world at our doorstep.
Our diploma students have been studying from home during this extended lockdown and cooking up these delicious dishes from their home kitchen as a part of our module on Edible plants.
Here are some of the photos from they have prepared.
1. Beetroot, radish and onion shells with radicchio and … View moreOur diploma students have been studying from home during this extended lockdown and cooking up these delicious dishes from their home kitchen as a part of our module on Edible plants.
Here are some of the photos from they have prepared.
1. Beetroot, radish and onion shells with radicchio and walnut vinaigrette by Bianka
2. Cabbage rolls with goat feta cheese, mushrooms and lemon - served with spinach puree and crisp onion by Emi
3. Beetroot Carpaccio with watercress, pine nuts and pear by Marianne
4. Green pea soup garnished with cream, broccoli florets and croutons by Hiroki
This is an ultimate comfort meal and an easy recipe to prepare at home. It is a rich and creamy mushroom risotto recipe is made with the specialist Italian short-grain rice, parmesan cheese, white wine, and mushrooms.
View the recipe in the link below.
Laksa is a popular Malaysian coconut noodle dish. It is a fragrant, delicious and warming seafood dish. This dish is prepared by our Advanced cookery student Timmika prepared at home during the recent lockdown.
Salmon in Filo Pastry with Lemon Beurre Blanc prepared by our Advanced student, Timmika from home.
This is a versatile recipe that can be made with different types of fish and wraps the fish in a parcel of filo pastry.
Recipe out now.
Sweet and sour pork is a Chinese inspired dish made with juicy pieces of pork tenderloin, bell peppers, onion and pineapple.
This dish is particularly popular in westernised Cantonese cuisine and may be found all over the world. Here is a photo of Sweet and sour pork prepared by our Advanced … View moreSweet and sour pork is a Chinese inspired dish made with juicy pieces of pork tenderloin, bell peppers, onion and pineapple.
This dish is particularly popular in westernised Cantonese cuisine and may be found all over the world. Here is a photo of Sweet and sour pork prepared by our Advanced cookery student Reesha from home during Lockdown 2021.
Find recipe on our blog, link below.
Inspired by the classic dish from the city of Kieve in Ukraine, Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked prepared by our Advanced cookery student Timmika at home during the lockdown.
Almost 2 weeks into the Lockdown and here is what we have achieved.
With some rapid planning, we managed to transform our programme to online cooking demonstrations with the students preparing their own dishes at their homes.
Here are some of the dishes they have been preparing - Macarons with … View moreAlmost 2 weeks into the Lockdown and here is what we have achieved.
With some rapid planning, we managed to transform our programme to online cooking demonstrations with the students preparing their own dishes at their homes.
Here are some of the dishes they have been preparing - Macarons with raspberry and chocolate, poached pear with creme anglaise , meringue, tuilles Amandine and Coq au Vin with mash potatoes.
Find the recipe of Coq au vin on our blog today
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