Click here to read the newsletter.
CHEF FINN GYBEL Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.
Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.
Keep up to date with the latest from the New Zealand School of Food and Wine.
See all articles
Chef Alejandro Cuellar joined us a guest of the Colombian Embassy to extend our knowledge in New Zealand of Colombian gastronomy and learn more about the culture of this important South American country.
Here's a great dish to make the most of asparagus when they're at their best. Serves 4
This is a good base recipe for puddings making good use of the golden syrup that remains a staple of the New Zealand kitchen.