104 Customs Street West
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Auckland
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209 days ago

How to make delicious dumplings using a selection of classic fillings including Pork, Chicken and vegetarian.

New Zealand School of Food & Wine

Cooking methods included poaching in a broth, steaming and pan-frying with dipping sauces to match.

#fresh #flavoursome #dumplings #fordinner

231 days ago

Sushi Workshop

New Zealand School of Food & Wine

Many thanks to Chef Atsushi and Hitomi for another inspiring sushi workshop.

There is so much more to understanding the techniques that are necessary to make spectacular sushi!

#sushi #sushilovers #sushilover #fish #fresh #cookingclass

240 days ago

What do all these areas have in common?

New Zealand School of Food & Wine

Korea
Northern Italy
Mexico
Japan
Southern Italy
Vietnam
Kerela, India
Cajun + Creole

They have outstanding culinary traditions and were the focus of our Level 5 Diploma students. Over one month, the students researched their topic of interest resulting in a written report and powerpoint … View more
Korea
Northern Italy
Mexico
Japan
Southern Italy
Vietnam
Kerela, India
Cajun + Creole

They have outstanding culinary traditions and were the focus of our Level 5 Diploma students. Over one month, the students researched their topic of interest resulting in a written report and powerpoint presentation to their class. Following this, they prepared two dishes to showcase their subject.

Can you tell where the dishes are from???

240 days ago

What do all these areas have in common?

New Zealand School of Food & Wine

Korea
Northern Italy
Mexico
Japan
Southern Italy
Vietnam
Kerela, India
Cajun + Creole

They have outstanding culinary traditions and were the focus of our Level 5 Diploma students. Over one month, the students researched their topic of interest resulting in a written report and powerpoint … View more
Korea
Northern Italy
Mexico
Japan
Southern Italy
Vietnam
Kerela, India
Cajun + Creole

They have outstanding culinary traditions and were the focus of our Level 5 Diploma students. Over one month, the students researched their topic of interest resulting in a written report and powerpoint presentation to their class. Following this, they prepared two dishes to showcase their subject.

Can you tell where the dishes are from???

247 days ago

NZ Sommeliers hosted Travel by Glass at NZSFW and Tori’s chose to feature wines from the 1000 kilometers of the Loire River.

New Zealand School of Food & Wine

NZSFW graduate Tori Haysom enrolled first as a cookery students and followed this by studying the Certificate of Professional Wine Knowledge. She is now Auckland fine wine specialist for Dhall and Nash wines.

Vincent Careme Vouvray 2018
Aphonse Mellot La Moussiere 2020
Domaine de Noire … View more
NZSFW graduate Tori Haysom enrolled first as a cookery students and followed this by studying the Certificate of Professional Wine Knowledge. She is now Auckland fine wine specialist for Dhall and Nash wines.

Vincent Careme Vouvray 2018
Aphonse Mellot La Moussiere 2020
Domaine de Noire Caractere 2016
Domaine des Pothiers Gamay St Romain, from Cote Roannaise AOC. This clone of Gamay Noir is found in a remote location of the central Loire Valley in the Auverne-Rhône-Alpes region.

Our students, under the guidance of Chef Finn prepared a selection canapés to accompany the wines:
Potato croquettes with remoulade
Goats cheese goujons
Chicken liver parfait, quince puree on crouton
Compote of mushrooms, pickled onion on toast Melba
Smoked Salmon Vol au Vent
Duck confit rolls with mustard mayonnaise and gherkin
Cucumber cases
.
#finewine #cooking #winetasting #somm #sommelier #sommlife

285 days ago

One day in our kitchen.

New Zealand School of Food & Wine

Chicken Galantine with farce pistachio & dried apricots, picked onions, parsley emulsion

Followed by;

Raviole de filet de porc, Spätzle, warm Sauerkraut, White pepper sauce

#cookingclass #chicken #pork, #spätzle #galantine #cookingschool

292 days ago

How to make a Raised Pork Pie with hot water puff pastry.

New Zealand School of Food & Wine

First comes the pastry…
Then pork shoulder, smoked pork belly, onion, garlic, thyme…
Then cooked.
Cooled.
Filled with aspic.
Enjoy.

344 days ago

Something sweet from Level 4 chefs…

New Zealand School of Food & Wine

Chocolate mocha tart with Chocolate mousse, strawberry sorbet and spun sugar

Cheese cake with raspberry gel and raspberry sorbet
Coffee Bavarois and rum pannacotta

#inthekitchen #cookingclass #patisserie #pâtisserie #auckland

490 days ago

Christmas Special Recipe - Chocolate Cupcakes

New Zealand School of Food & Wine

These delicious & decadent cupcakes ooze with mouthwatering texture and are topped with classic buttercream.
Link below for the recipe.

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495 days ago

Learn to make delicious coffee

New Zealand School of Food & Wine

Congratulations to all the students who have recently completed our 5 day full time Barista Micro-credential designed for beginners and will immerse you in the world of coffee!

Next course begins: 9 Jan 2023.

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498 days ago

Mediterranean Lunch

New Zealand School of Food & Wine

For the Mediterranean Menu, the Advanced students must design and cost out a menu to a budget which includes a fish dish (the need to fillet the fish) freshly made pasta (ribbon or ravioli) and a tempting dessert. The students are able to invite a guest to join them for this gastronomic luncheon … View moreFor the Mediterranean Menu, the Advanced students must design and cost out a menu to a budget which includes a fish dish (the need to fillet the fish) freshly made pasta (ribbon or ravioli) and a tempting dessert. The students are able to invite a guest to join them for this gastronomic luncheon which they prepare during the morning.

Here are some of the dishes prepared by our students.
•Entreé - Pan seared gurnard, barley salad with olives, capers and salsa verda
•Entreé - Chicken and mushroom ravioli with vin blanc sauce
•Main - Braised beef cheek pappardelle, asparagus and grilled parmesan
•Main - Pan seared fish with pinenut crumb, pea puree, grilled heirloom tomatoes, parmigiano polenta and basil olive oil
•Dessert - Sfouf (Lebanese turmeric cake) made with semolina, turmeric and almonds and walnuts
•Dessert - Baklava served with rose petals and chocolate shards and Chantilly cream

512 days ago

Artisan Dumplings

New Zealand School of Food & Wine

Who doesn’t love soft and tender dumplings? Our Artisan dumplings course begins with a preparation of classic dumpling pastry which you then roll, twist and shape to make delicious, fresh dumpling parcels filled with flavorsome stuffings.

At our first class we prepared the following classic … View more
Who doesn’t love soft and tender dumplings? Our Artisan dumplings course begins with a preparation of classic dumpling pastry which you then roll, twist and shape to make delicious, fresh dumpling parcels filled with flavorsome stuffings.

At our first class we prepared the following classic fillings -
• Tofu, Mushroom & Kimchi
• Edamame, Cabbage & Carrot
• Pork and Chive
• Chicken and Coriander

Many thanks to Jinnie Choi

The next course is scheduled for Saturday, 21 Jan 2023.

524 days ago

Bistro Menu Cook

New Zealand School of Food & Wine

Fantastic dishes served by our Diploma students for the Bistro Menu Project where they plan, design and cost out a menu that would suitable for a contemporary Auckland bistro/restaurant.
In the practical part of this assessment, they must then prepare and serve two entrees, two mains and one … View more
Fantastic dishes served by our Diploma students for the Bistro Menu Project where they plan, design and cost out a menu that would suitable for a contemporary Auckland bistro/restaurant.
In the practical part of this assessment, they must then prepare and serve two entrees, two mains and one dessert to two of the guests, seated in our dining room.

Here are some of the dishes from the dinner -
• Steak tartare
• French Onion soup
• Garlic prawn salad
• Caramalised apple crumble with vanilla ice-cream
• Chocolate Lava cake with berry sorbet
• Blueberry Mousse cake

537 days ago

Celia Hay awarded the Sir George Fistonich Medal 2022

New Zealand School of Food & Wine

Our Director, Celia Hay awarded the Sir George Fistonich Medal 2022 in recognition of services to New Zealand Wine.

This award has been presented by Sir George, over many years, as part of Kingsley Wood’s New Zealand International Wine Show.

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545 days ago

Canterbury Tasting

New Zealand School of Food & Wine

Fantastic tasting and catch-up with the new and ‘old’ or established faces of Canterbury wine.

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