Archive: 26/10/2016

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Newsletter: October update

With a rush and a flurry, September has disappeared but not without vivid memories of our 3rd W&F Wine and Food Celebration. A highlight was the exceptional dinner prepared by Chef David Puig Zaragoza who was accompanied to New Zealand by our former student, Shiz Scott, now DNA Director of Maximal Concepts, owners of a group of innovative restaurants and bars in Hong Kong. 

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