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Our news - Countdown to W&F Celebration - Saturday 10 - Monday 12 September

W&F Celebration

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Come along to our 3rd W&F Celebration from September 10 - 12

 

Walk through to the Wine Room to taste an impressive selection of wines from some of New Zealand’s most illustrious wineries and discover some new treasures including Escarpment, Pegasus Bay, Misha’s Vineyard, Trinity Hill, Elephant Hill, Osawa, Clos Marguerite from Marlborough and Pasquale from Waitaki.

Also in the Wine Room you can taste Wines from Spain. Spain grows indigenous vines with poetic names – the white wines are often crisp with mineral notes while the red wines burst with plush ripe red fruits reflecting Spain’s hot, Mediterranean climate. Join our Spanish Wine Masterclass on Saturday 10th September at 5pm with Sophie Cotter to learn more about these innovative and fascinating wines.

Sophie

Wine Tasting Room sessions:

  • Sunday 11th September 12-5pm
  • Monday 12th September 4-8pm

 

Earlybird tickets on sale NOW. Your ticket includes the cost of ALL wine tastings, you can also buy your favourite wines to take home.

Philippe

As part of the General Admission you will be able to watch Chef Philippe Meyer preparing two FREE cooking demonstrations:

  • The Art of Fondue
  • Building Your Fresh Ceviche

 

Travel to Spain on your plate with the avant-garde tapas of guest Spanish Chef David Puig Zaragoza. Drawing more than a little inspiration from Ferran Adria of El Bulli, David will be presenting tapas cooking demonstrations. You can also stay on for Chef David’s Tapas Dinner paired with delicious wines from Spain.

  • Tapas Cooking Demo, Saturday 10th September at 10am
  • Tapas Cooking Workshop Followed by Dinner, Saturday 10th September at 2pm
  • Tapas Cooking Demo, Sunday 11th September at 4pm

 

Stephen

Stephen Wong MW is New Zealand’s newest Master of Wine. His Understanding the Vocabulary of Wine masterclass will focus on how to describe a wine's personality with concepts like 'minerality', ‘savouriness’, ‘liveliness’, ‘gaminess’ and ‘austerity’.

  • Sunday 11th September 1pm

 

Bob

Bob Campbell MW was the second wine writer in the world (after Jancis Robinson MW) to gain the Master of Wine qualification. Bob will host the New Zealand Wine Masterclass, this is your chance to taste and dissect wines along side a Master of Wine and learn more about food & wine pairs and cellaring potentials.

  • Sunday 11th September at 3pm

 


Lek

Northern Thai Cuisine prepared by Chef Lek (Saan Restaurant) on Sunday 11 September at 7pm. If you’re brave enough you can join the workshop at 2pm to prepare this menu and then join the dinner. will feature at the Dinner on Sunday 11 September at 7pm. If your brave enough you can join the workshop at 2pm to prepare this menu and then join the dinner.

  • Thai Cooking Workshop followed by Dinner, Sunday 11th September at 2pm
  • Thai Dinner with Matching Wines, Sunday 11th September at 7pm

 

Stefan

Have a go learning how to create your own Urban Hangi with Chef Stefan Lötscher on:

  • Sunday 11th September at 11am
  • Monday 12th September at 3pm

 

Clint

Chef Clint Davies of MoreporkBBQ will demonstrate how to refine your Slow Roast American BBQ techniques on:

  • Sunday 11th September at 2pm
  • Monday 12th September at 5pm

 

Lyndey

Sydney based TV chef, award winning food writer and author Lyndey Milan will host two swift, simple and delicious cooking classes. The classes will highlight speed, simplicity and affordability for busy people.

  • Lazy Baking, Sunday 11th September at 10am
  • Fast & Fabulous, Monday 12th September at 10am

 

LYNDEY MILAN’S 10 MUST-HAVE PANTRY INGREDIENTS

1 Australian extra virgin olive oil – Cobram Estates is a favourite because it’s widely available in Australia and New Zealand in supermarkets and is affordably priced. 
2 Free range eggs – “If you’ve got eggs you can always make a meal.” 
3 Greek style yoghurt (“Never low fat because it’s full of texturisers, emulsifiers and sugar and Greek yoghurt is only 10% fat anyway”) – “every bit of research that I’ve ever read shows the closer we eat things in their natural state and without guilt or additives, then the better off we’ll be.” 
4 Butter – real butter. 
5 Dried porcini mushrooms – “We’re just starting to get Australian ones.” 
6 Grass fed beef or lamb, free range chicken, line caught fish. 
7 “You’ve got an amazing dairy industry in New Zealand. Why would anyone not want to eat beautiful dairy?” 
8 Murray River salt or salt flakes. 
9 Fresh lemons – “I have a hot lemon drink every morning.” 
10 Coffee – I grind my own coffee and have an espresso machine at home.

Email Updates

Click here to receive the full W&F Celebration programme via email.

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Opening wine with precision, knowing the principles of how to decant wine and talking informatively to customers are all part of the New Zealand Sommelier Awards – the focus of two professional competitions on Sunday 11 September this year. The awards have big prizes and bring important benefits to this country’s hospitality industry as the art of wine service is elevated to new levels.

The winner of the NZ Sommelier of the Year will receive a return flight to Paris with VIP hosting for a day at Louis Roederer Champagne. This includes a tour of the cellars, a night’s accommodation in Reims, in the heart of the Champagne region.

The NZ Junior Sommelier of the Year wins a return trip to Queenstown with a helicopter tour of the key wine regions of Central Otago, a visit to Misha’s Vineyard and accommodation at The Rees Hotel as well as tasting sessions, with all meals provided. This prize is sponsored by Misha’s Vineyard.

With best wishes,

Celia





Upcoming Courses

NZQA Sommelier Programme

This full time programme over 12 weeks and gives you the opportunity to gain a series of international qualifications, a comprehensive understanding of wine. Earn 4 WSET qualifications. Student loans and allowances available. Monday to Friday, 9am - 2:30pm

  • Full time course starts on 5 September - 25 November
  • Summer programme starts on 28 November - 17 February 2017

Barista, Cocktails, Bartending, Cruise Ships & Superyachts

It's time to look again at the career prospect in the diverse world of hospo in New Zealand and overseas. We start with the Barista Intensive, where you learn about classic coffee styles. The Licensed Controller Qualification (LCQ) enables you to become a duty manager and the NZSFW Certificate in Wine introduces you to how to taste and recognise the leading international grape varieties. Student loans and allowances available.

  • Starts on Monday 5 September

Foundation Cookery Level 3

This programme takes you through the fundamental cookery techniques to build your basic knowledge and set of cookery skills. This highly practical course introduces you to cooking in the French tradition. You will start with vegetable and knife skills and progress to soups, stocks and classic sauces, meat, fish, eggs as well as essential baking skills that form the basis of café kitchen fare; muffins, cakes, pastry, tarts, pies and quiche.

  • Summer Intensive starts on 21 November
  • Full time course starts on 13 February

Student loans and allowances available.

Food Safety and Food Control Plans

All food businesses must register their food control plans under the Food Act 2014. This reassures customers that the food you are selling is safe and is also very good for your business’s reputation. Click the link above to find out more.

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