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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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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.
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.
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!
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.
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 moreKimchi 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.
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.
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 moreOur 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...
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.
Sushi and Sashimi workshop with our Guest Chef for our Advanced, Cookery students.
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 moreCurious 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.
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Saturday, 10 October, 9 am - 2 pm
Foodography Desserts 2020, a multi-course dessert tasting menu where participants created a series of fabulous desserts to shape, snap and upload on instagram.
The evening included updates on social media tips & tricks and there are winners as well. Here are some of the best shots.
Is your inner foodie craving to get creative with your smart phone? Join us for Foodography and get tips on curating and capturing those defining dessert moments.
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Thursday, 1 Oct from 5pm - 8pm
Perfect Pairs 2020 is a 5-course Tapas menu, enjoyed with a flight of boutique New Zealand guaranteed to whet your appetite.
This interactive workshop gives you the opportunity to explore the wines with each course and identify the best wine pairing based on your personal preferences.
The … View morePerfect Pairs 2020 is a 5-course Tapas menu, enjoyed with a flight of boutique New Zealand guaranteed to whet your appetite.
This interactive workshop gives you the opportunity to explore the wines with each course and identify the best wine pairing based on your personal preferences.
The dishes include Palusami, Korean fried chicken and more.
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Saturday, 3 Oct from 3:00 pm - 4:30 pm
We are delighted to welcome Chef Des Harris as culinary tutor to work alongside Chef Finn Gybel.
Des started his career in the kitchen of Wellington’s Logan Brown Restaurant with Al Brown and Steve Logan and moved to Auckland as executive chef of Clooney in 2006. In more recent years, Des has … View moreWe are delighted to welcome Chef Des Harris as culinary tutor to work alongside Chef Finn Gybel.
Des started his career in the kitchen of Wellington’s Logan Brown Restaurant with Al Brown and Steve Logan and moved to Auckland as executive chef of Clooney in 2006. In more recent years, Des has been executive chef at the Hunting Lodge.
Here is Des with our diploma chefs and his first menu of Beef carpaccio with lemon thyme, black garlic mayo, pickled shallots, brown butter croutons
Goats cheese cappelletti with asparagus, Parmesan & brown butter
Sous Vide Lamb shoulder with Pumpkin molasses, Medjool date, puffed wheat & black olive
Chocolate sabayon tart with white chocolate yoghurt
Our Moroccan inspired luncheon was an event curated by the Level 5 Management students featuring a 4 course menu prepared by the Level 4 Advanced chefs.
To start: Harira soup with parsley flat bread, followed by Chicken & Chilli Kofta with Hummus & dukkah, Lamb tagine with cous cous and… View moreOur Moroccan inspired luncheon was an event curated by the Level 5 Management students featuring a 4 course menu prepared by the Level 4 Advanced chefs.
To start: Harira soup with parsley flat bread, followed by Chicken & Chilli Kofta with Hummus & dukkah, Lamb tagine with cous cous and to finish classic Baklava with dates, apricots and walnuts and rosewater yoghurt.
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