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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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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.
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
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 moreLooking 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.
It’s been an exciting week introducing our NZQA programmes at St. Peter’s College, Auckland Grammar and St Cuthberts as well as Howick College. It’s been fun and great to engage with some many students AND their parents. We have something for BOTH.
Don’t forget the Summer Cookery … View moreIt’s been an exciting week introducing our NZQA programmes at St. Peter’s College, Auckland Grammar and St Cuthberts as well as Howick College. It’s been fun and great to engage with some many students AND their parents. We have something for BOTH.
Don’t forget the Summer Cookery Intensive starts on 22 November for 12 weeks, Gap year courses, STAR Courses and much more!
Our Certificate in Cookery, Foundation course is a well-rounded introduction to fundamental cooking and baking techniques. Learn to cook with fresh, high quality ingredients and delicious recipes over 18 weeks. Here we have a freshly baked Fish velouté served with courgettes, cauliflower and … View moreOur Certificate in Cookery, Foundation course is a well-rounded introduction to fundamental cooking and baking techniques. Learn to cook with fresh, high quality ingredients and delicious recipes over 18 weeks. Here we have a freshly baked Fish velouté served with courgettes, cauliflower and broccoli and garnished with tomato concassé prepared by our foundation student chefs.
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The next in-take begins on 8 June 2021.
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New Zealand Domestic students are eligible for Fees Free and Student Loans.
Our Level 3 Foundation student chefs prepare a delicious 3 course luncheon including Pumpkin soup with crisp bacon, pumpkin seeds & croutons for the entrée, Stuffed chicken breast with potato rösti, blanched beans & port jus for the main and baked cheesecake with mandarin & caramel … View moreOur Level 3 Foundation student chefs prepare a delicious 3 course luncheon including Pumpkin soup with crisp bacon, pumpkin seeds & croutons for the entrée, Stuffed chicken breast with potato rösti, blanched beans & port jus for the main and baked cheesecake with mandarin & caramel coulis.
Fabulous effort and mouth-watering results from our Diploma, Level 5 cookery students cook this week.
1. Duck breast Sauce Bigarade with turned vegetables and pommes maxime.
2. Share platter: Home made Charcuterie salami & bresaola, sour dough bread, pickles and spread
3. Chicken Ballotine … View moreFabulous effort and mouth-watering results from our Diploma, Level 5 cookery students cook this week.
1. Duck breast Sauce Bigarade with turned vegetables and pommes maxime.
2. Share platter: Home made Charcuterie salami & bresaola, sour dough bread, pickles and spread
3. Chicken Ballotine with pancetta, pommes rissolées, cabbage rolls and Sauce Ravigote.
Learning about plants and their purpose - from medicinal to edible, the legend of Maui and fire with Riki giving an impressive demonstration of traditional fire making with a Mahoe stick rubbed until it creates an ember. Meanwhile at NZSFW, the kai cooker smokes and steams our lamb, packages of … View moreLearning about plants and their purpose - from medicinal to edible, the legend of Maui and fire with Riki giving an impressive demonstration of traditional fire making with a Mahoe stick rubbed until it creates an ember. Meanwhile at NZSFW, the kai cooker smokes and steams our lamb, packages of plantain with coconut cream, wrapped in cabbage leaves, potatoes, spinach emulsion and finishing with golden syrup steamed pudding and caramelised coxes orange apples.
The next one will be in July this year.
A New York street food classic prepared by our Diploma Chefs. Our own succulent Chorizo sausages served in a soft bread with pickled and crispy onions, cucumbers, mayonnaise and garnished with bean sprouts.
Sweet at heart? Two classic desserts prepared by our Foundation cooks - A delicious twist on a classic Kiwi Pavlova, rolled up into a roulade and filled with Lemon curd cream. An authentic New York baked cheese cake with a garnish of strawberry compote.
One of our most popular projects for our Level 4 Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour.
The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with… View moreOne of our most popular projects for our Level 4 Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour.
The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with a Mediterranean theme. Take a look at this week's impressive efforts enjoyed by the Advanced students. They then serve the meal for their own guest and also get to sit down and eat with them.
Here are some photos of the creative dishes prepared for the Mediterranean Luncheon.
Beef Wellington remains a true classic. A beautifully tender piece of eye fillet with chicken liver parfait wrapped in a golden puff pastry, prepared by each student, and served with Pommes Anna a classic French layered potatoes and Sauce Béarnaise.
This week, we were very happy to host a graduation luncheon for the students, families and friends of the Advanced Level 4 programme and Level 5 Diploma Chefs.
The Diploma chefs achievement comes after nearly TWO years of chopping, preparing and cooking and many tests and assignments and a bunch … View moreThis week, we were very happy to host a graduation luncheon for the students, families and friends of the Advanced Level 4 programme and Level 5 Diploma Chefs.
The Diploma chefs achievement comes after nearly TWO years of chopping, preparing and cooking and many tests and assignments and a bunch of hard work plus some serious determination and the privilege of remote cooking through FOUR Lockdowns!
The Advanced Level 4 chefs started in June 2020 and worked through their programme with only THREE lockdowns and remote cooking. Needless to say, we are delighted to be able to award these qualifications after what can only be described as a roller-coasted period.
The menu included Gratinated Snapper with mushroom, spinach with Sauce Hollandaise, Pigeon Bay lamb with corn, polenta, baked cherry tomatoes and basil and Crêpe with raspberry parfait and vanilla cream to finish.
Garde Manger Assessment for our Diploma Level 5 chef who must create a cold platter featuring fish (that they have filleted) with one fillet smoked and transformed into a smoked fish mousse; the other fillet cured and presented as a crudo with pickled cucumber & radish.
Freshly baked Grissini … View moreGarde Manger Assessment for our Diploma Level 5 chef who must create a cold platter featuring fish (that they have filleted) with one fillet smoked and transformed into a smoked fish mousse; the other fillet cured and presented as a crudo with pickled cucumber & radish.
Freshly baked Grissini and a Petit Salad complement their presentation.
Curious to learn more about what is growing around you?
Join Riki Bennett on our Urban Forage 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.
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Saturday, 8 May from 9:00 am - 2:00 pm
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