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Bocuse d’or Fundraising Dinner

The Bocuse d’or Team NZ hosted a fundraising dinner to support the training and travel costs of Candidate Will Mordido, commis chefs and NZSFW graduates Sam Lindstrom and Sam Gradowski-Smith.

Sam L and Sam G: chef contestants


In the kitchen on the night, were 5 of our diploma cookery students and 6 hospitality students led by Franck Laruelle as volunteers for the event.

NZSFW student chefs with Chef Will Mordido


Franck Laurelle leads the Hospitality Students


Canapes service


Canapes service cont.


NZSFW Hospitality Students


The dinner was held on the 30th floor of the ANZ tower with dramatic views of Auckland City. As a guest, I was treated to dishes created by leading chefs Peter Gordon, Sid Sahrawat, Greg Piner of Silverfern Farms and the Bocuse NZ Team.

Salmon course service


David Downs, CEO of the New Zealand Story shared his storytelling skills as MC for the evening. Along with other hospitality leaders, Marisa Bidois of NZ Restaurant Association spoke of how excellence is not a destination, it is an unrelenting goal, centred around the experience we offer our customers everyday.

Marisa Bidois CEO of Restaurant Association



Deputy Mayor Desley Simpson with Brett McGregor and Ken OConnell


Wine pairing from Villa Maria library stock included magnums of Ihumātao Chardonnay 2020 (last vintage 2022 before the vines were pulled) and the outstanding Villa Maria Reserve Noble Riesling 2012.

Villa Maria Ihumatao Chardonnay


The Menu


Villa Maria Sauvignon Blanc


Peter Gordon,

Capsicium with kawakawa, basil, roast tomatoes, macadamia cream, miso ginger eggplant relish paired with Villa Maria Private Bin Sauvignon Blanc

Capsicium with kawakawa


Mount Cook Alpine Salmon, sweet corn tartlet paired with Villa Maria Ihumatao Chardonnay 2020 (Magnum)

Mount Cook Alpine Salmon


Greg Piner,

Silverfern Farms venison loin, pickled shitake, tempura needle mushroom paired with Villa Maria Taylor’s Pass Pinot Noir 2016

Silverfern Farms venison loin


Sid Sahrawat,

Silverfern Farms lamb rump, sweet breads, red curry purée, leek ash paired with Villa Maria Terraces Syrah 2019

Chef Sid and Chand Sahrawat of Anise French Cafe


Caramelised Whittaker’s white chocolate mousse, quinoa, macadamia, manuka honey, plume meringue and compote paired with Villa Maria Reserve Noble Riesling 2012

Whittaker’s white chocolate mousse



Villa Maria Riesling


Bocuse Candidate Will Mordido presents


Well done everyone.

Celia Hay

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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