Wine & Food Celebration
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
Poll: Does a savoury scone require cheese on top, or folded inside?
Help settle the great kiwi debate ... cheese on top, or folded inside?
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76.2% Inside!
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23.8% On top!
Poll: Are you still heading to your local for your caffeine fix, or has the $$ changed your habits? ☕
Auckland has a thriving cafe culture, but with costs climbing, that culture is under pressure. We’ve seen the headlines about recent closures across the country, and it’s a tough pill to swallow along with a $6+ coffee.
We all want our favourite spots to stay open, but we also have to balance our own budgets ⚖️
We want to know: How are you handling the "coffee math" in 2026? Are you still heading to your local for a chat and a caffeine fix, or has the cost of living changed your habits?
Keen to read more about "coffee math"? The Post has you covered.
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41.4% I avoid spending money on coffee
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41.8% I still indulge at my local cafe
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16.8% Irrelevant - coffee is not for me
Got more greens than you know what to do with? 🥦🌱🥕
Whether it’s a courgette takeover or a feijoa frenzy, don’t let those garden gems go to waste!
Our suggestion to you: Did you know you can grate and freeze excess courgettes to use in chocolate cake later? It sounds a bit dodgy, but it makes the cake incredibly moist ... and hey, it counts as a serving of veg, right? 🍫
What’s your go-to move for a bumper harvest? Drop your best "glut" recipes or preservation hacks in the comments below! 👇
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