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Foodography Desserts

Foodography merges food, photography and art And you can have a go using your phone. In our 4th year, it was time to explore your creative sweet-tooth with a menu.

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Foodography Dinner 2020, a multi-course, dessert tasting menu where you can create a series of fabulous desserts to shape, snap and upload your fun photo. It was an evening of social media trips & tricks, engagement and entertainment.

We had four stations set up featuring - 

  • Choux shapes
  • Meringue islands
  • Brulée Caramel sculptures 
  • Chocolate dreams

The participants worked in pairs and had 20 minutes on each station to style their own plate and then sit down and savour it before the bell rang to move on to the next station. 

Here is the winning shot which was clicked by Misja & Lucie. 

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Brulee with caramel popcorn, Dehydrated lemon, pistachios, hazelnut & almond praline and edible flowers.

The second runner up shot was from Ji Ae, our Diploma Cookery student chef. 

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Brulee with blueberry pearls, hokey pokey, dehydrated lemon, spun sugar and hazelnet & almond praline.

Here are some more of the beautiful food shots from the evening.

Station 1 - Meringue Island 

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Meringue Island featured meringues of different colors and filling and the foodographers could put together their own combination of ingredients from the list below.

  • Passion fruit sauce
  • Raspberry coulis
  • Lemon curd
  • Brownie crumble
  • Hokey pokey
  • Blueberry pearls
  • Kiwi fruit
  • Green Mascarpone
  • Hazelnut & almond praline
  • Matcha powder

Station 2 - Brulée

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The Brulée station featured the ingredients from the list below.

  • Caramel popcorn
  • Caramel sand
  • Lamingtons
  • Caramelised banana
  • Shredded coconut
  • Hazelnut & almond praline
  • Chantilly

Station 3 - Choux Shapes

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The Choux shapes featured different shapes of choux, pink & aqua icing and a variety of filling, here is the list of ingredients.

  • Pink & Aqua icing
  • Freeze dried berries
  • Blueberry coulis
  • Fresh blueberries
  • Crémeux
  • Chantilly cream
  • Chocolate sprinkles
  • Corinthian wafers

Station 4 - Chocolate dream

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The Chocolate dream station featured chocolate brownies a chocolate dome, here are the list of ingredients.

  • Strawberries dipped in chocolate
  • Butterscotch sauce
  • Peanut butter sauce
  • Chocolate runouts
  • Ganache (white & dark)
  • White sabayon custard
  • Candied orange
  • Jaffas
  • Pineapple lumps
  • Roasted hazelnuts

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  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.

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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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