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New Zealand School of Food & Wine
Cooking & Wine Schools, Training Services
Cooking & Wine Schools, Training Services
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Cooking methods included poaching in a broth, steaming and pan-frying with dipping sauces to match.
#fresh #flavoursome #dumplings #fordinner
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
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 moreKorea
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???
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 moreNZSFW 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
First comes the pastry…
Then pork shoulder, smoked pork belly, onion, garlic, thyme…
Then cooked.
Cooled.
Filled with aspic.
Enjoy.
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
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
These delicious & decadent cupcakes ooze with mouthwatering texture and are topped with classic buttercream.
Link below for the recipe.
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.
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
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 moreWho 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.
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 moreFantastic 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
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.
Fantastic tasting and catch-up with the new and ‘old’ or established faces of Canterbury wine.
Our Advanced Cookery chef students prepared a three course menu for their families.
The menu was an entrée - Scallop, asparagus with brown butter vinaigrette, for the main course - Chicken Saltimbocca served with risotto, fennel and anise oil. The dessert of Mille-feuille with white chocolate … View moreOur Advanced Cookery chef students prepared a three course menu for their families.
The menu was an entrée - Scallop, asparagus with brown butter vinaigrette, for the main course - Chicken Saltimbocca served with risotto, fennel and anise oil. The dessert of Mille-feuille with white chocolate mousse, rhubarb and coconut sorbet.
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