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5 days ago

Recipe: Salmon in filo pastry

New Zealand School of Food & Wine

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.

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9 days ago

Recipe: Sweet n sour pork

New Zealand School of Food & Wine

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 more
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 cookery student Reesha from home during Lockdown 2021.
Find recipe on our blog, link below.

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13 days ago

Recipe: Chicken Kiev

New Zealand School of Food & Wine

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.

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15 days ago

Lockdown learning and Coq au vin recipe

New Zealand School of Food & Wine

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 more
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 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

18 days ago

Upskill during Lockdown

New Zealand School of Food & Wine

Planning to start your own food business?
Our Food Safety course is available for Online interactive delivery during the 2021 Lockdown followed by an online assessment.
The training is designed for food handlers, food managers and food business owners in hospitality business.
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Thursday, 9 … View more
Planning to start your own food business?
Our Food Safety course is available for Online interactive delivery during the 2021 Lockdown followed by an online assessment.
The training is designed for food handlers, food managers and food business owners in hospitality business.
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Thursday, 9 September from 9:00 am - 12:30 pm.

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23 days ago

Recipe: Chocolate Cake

New Zealand School of Food & Wine

This is a simple home-made lockdown, comfort recipe.
Rich in chocolate, moist, fluffy with the perfect amount of sweetness prepared by our Cookery, Advanced student Sam at home during the August Lockdown 2021.

24 days ago

Lockdown Learning: LCQ

New Zealand School of Food & Wine

Lockdown learning: Upskill and gain the LCQ (Sale of Alcohol) Certificate for a special price of $195 via our online interactive delivery.

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25 days ago

Recipe: Plain French Omelette

New Zealand School of Food & Wine

Our Foundation cookery student Claudia has prepared this plain french omelette with mushrooms at home during August Lockdown 2021.
Escoffier described the omelette as scrambled eggs held together in a coagulated envelope, says Harold McGee in On Food and Cooking.
The moist, silky consistency is … View more
Our Foundation cookery student Claudia has prepared this plain french omelette with mushrooms at home during August Lockdown 2021.
Escoffier described the omelette as scrambled eggs held together in a coagulated envelope, says Harold McGee in On Food and Cooking.
The moist, silky consistency is known as baveuse.
Recipe on our blog.

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26 days ago

Recipe: Cheesecake with Raspberry Coulis

New Zealand School of Food & Wine

Our Cookery, Advanced student Timmika has prepared this cheesecake at home during August Lockdown 2021. This unbaked cheese cake has a crunchy biscuit base, silky vanilla cream and refreshing berry coulis.
Recipe up on our blog.

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27 days ago

Lockdown Learning

New Zealand School of Food & Wine

Lockdown Learning
Join us from anywhere in New Zealand for NZQA Certificate in New Zealand Wine Micro-credential with Celia Hay over 4 evenings from 5-8pm starting on Thursday 2 Sept.
Special lockdown discount $220 for Domestic students.

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41 days ago

Wine & Food Celebration

New Zealand School of Food & Wine

Our Cookery students prepare a flavourful three course menu for our guests at the New Zealand Sommelier Association Awards dinner.
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Menu
Canapés - Homemade Coppa with Tamarillo chutney and Hummus with pickled radish and Smoked fish rillete with fennel canapès.
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Lightly smoked hapuka with … View more
Our Cookery students prepare a flavourful three course menu for our guests at the New Zealand Sommelier Association Awards dinner.
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Menu
Canapés - Homemade Coppa with Tamarillo chutney and Hummus with pickled radish and Smoked fish rillete with fennel canapès.
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Lightly smoked hapuka with foaming kina & clams on crustade of malted barley bread with samphire, pickled onion and dill
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Crusted Pigeon Bay organic lamb with ragout of our own lamb Chorizo, blanched peas, beans & Pinot jus
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Caramelised Apple & Noble Rot Infusion

46 days ago

New Zealand Sommelier of the year - 2021

New Zealand School of Food & Wine

Congratulations to Andrea Martinisi as he is awarded New Zealand Sommelier of the Year 2021.

Andrea Martinisi is presented with the New Zealand Sommelier of the Year 2021 trophy by Marek Przyborek (NZ Sommelier of the Year 2018) and chair of the Examination Committee with Celia Hay, chair of New … View more
Congratulations to Andrea Martinisi as he is awarded New Zealand Sommelier of the Year 2021.

Andrea Martinisi is presented with the New Zealand Sommelier of the Year 2021 trophy by Marek Przyborek (NZ Sommelier of the Year 2018) and chair of the Examination Committee with Celia Hay, chair of New Zealand Sommeliers and Wine Professionals Association. Andrea is General Manager and Head Sommelier of The Grove Restaurant, Auckland. Marek is head sommelier at Amisfield, Central Otago.

The day started with the Theory Assessment (60 minutest) and Blind Tasting of 2 wines. The white wine was Saint Clair Pioneer Block Gewurztraminer 2020 from Marlborough and from Spain, Muga Seleccion Especial Rioja 2016. The Practical included a restaurant scenario to decant a bottle of Te Mata Awatea 2018 and provide a food pairing. This was made a little tricky as we also had a bottle Te Mata Awatea 2019 on the sideboard... to check if the candidates were reading the label!

The Practical also featured a spirit tasting where candidates were asked to identify 4 spirits. This year the spirits were Bacardi, Tequila Blanco, Jack Daniels, Calvados.

55 days ago

Mocktails & Bartending

New Zealand School of Food & Wine

Last week we held our School holiday programmes which included Cafe Cooking 101, Barista & our brand new course - Mocktails & Bartending. This is a fun, engaging and highly practical course where you learn the principles of mixing beverages while preparing classic mocktails. It also … View moreLast week we held our School holiday programmes which included Cafe Cooking 101, Barista & our brand new course - Mocktails & Bartending. This is a fun, engaging and highly practical course where you learn the principles of mixing beverages while preparing classic mocktails. It also includes a restaurant service workshop. Here are the students from some of the high schools in Auckland with their Mocktails - Virgin Piña colada, Virgin Mojito, Virgin Blue Breeze and a Fruit Sunrise.

More dates available on our website for the October School Holidays.

62 days ago

More on Wine, Foodography and Winter Classes

New Zealand School of Food & Wine

For the last few weeks I have been travelling around NZ running a series of Wine Tasting Competitions for the NZ Sommeliers and Wine Professionals for which I am chair. It's been fun putting together a selection of 40 classic wines and preparing sets of questions to test our teams of … View moreFor the last few weeks I have been travelling around NZ running a series of Wine Tasting Competitions for the NZ Sommeliers and Wine Professionals for which I am chair. It's been fun putting together a selection of 40 classic wines and preparing sets of questions to test our teams of winelovers.

We have used Kahoot! which has been enormously successful as a electronic quiz platform in these Covid times. It adds the results instantly and takes away the risk of calculation errors plus the backend provides detailed analytics on who got the answers to how many seconds it took to answer correctly. We know that of the 24 teams the highest scores were 75% correct with over 8 teams achieved above 68% correct. I can see we will use this platform for sometime!

It seems that interest in wines and spirits programmes is also bounding upwards and we have had record enrolments for all our wine classes including WSET Wine and Spirit Education Trust from UK.

This week I had the results of the latest WSET Level 2 Certificate in Wine and with a class of 20 students, 60% gained distinction, a pass of over 85%. Exciting.

Our NZQA Certificate in NZ Wine Micro-Credential is also going for strength to strength and we are about to start offering Corporate & Team Building wine options so that you can get together a group of 8 people and we will run a private programme.

New Zealand wines are much more diverse that most people imagine and it's a great thrill to be able to share lesser-known wineries and underrated regions with our participants as they taste through the wine selection. For more information, email admin@foodandwine.co.nz.

Coming up we have the Winter Forage with Riki Bennett which provides an opportunity to explore our native flora along with innovation around urban hāngi kai-cookery techniques. The FOODOGRAPHY Dinner is back and this year our theme is a Midwinter Christmas Dinner. Both events are part of Auckland's Elemental Festival.

On Sunday 1st August, we host the NZ Sommelier of the Year Awards along with wine tasting events and a Gastronomic Dinner prepared by Chef Finn and our students.

Ngā mihi,
Celia Hay

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79 days ago

National Wine Tasting Competition

New Zealand School of Food & Wine

Looking for a fun Sunday activity to do with your friends? ?
Get together a group of 4 people to compete in the Viaduct Harbour, Auckland this Sunday, 4 July for a National Wine Tasting Competition hosted by the New Zealand Sommeliers & Wine Professionals Association.
Teams will be presented … View more
Looking for a fun Sunday activity to do with your friends? ?
Get together a group of 4 people to compete in the Viaduct Harbour, Auckland this Sunday, 4 July for a National Wine Tasting Competition hosted by the New Zealand Sommeliers & Wine Professionals Association.
Teams will be presented with a series of 8 wines (4 white and 4 red) and asked 5 questions about each wine. Time is limited! The winner will then compete with other regional winners on Sunday, 1 August 2021 for the National Trophy.
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Sunday, 4 July from 1:30 pm - 3:30 pm.

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