Menu

Call Us

Mediterranean Lunch

One of our most popular projects for our Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour. At $65 per person, the ingredients must cost be around $22 per person.

The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with a Mediterranean theme. Take a look at this week's impressive efforts enjoyed by the Foundation and Diploma students...as friends were not allowed to join during Alert level 2!

A busy session with fantastic results and feelings of achievement.

Here are some photos of the exciting dishes and our students from the Cookery, Level 4 batch.

Han Sen

495  496
Entrée - Pan Seared Fish and Olive Sauce.                           Main - House made Pasta with Red Sauce and Beef Cheek.

Han Sen Plating2  Han Sens Menu2
Han Sen plating up his dessert - White Chocolate Mousse with Pomegranate syrup & topped with Gala apples.

Nikesh Sivan

497  Nikesh Menu2
Nikesh preparing his special lunch and a copy of his menu.

499  498
Entrée - Pan Seared Fish Fillet with garlic & bell pepper medley  Dessert - Cashew filled baklava rolls with Lemon Curd.

Ranjini Sanderan

500  Ranjini Menu
Ranjini in the kitchen and a copy of her Mediterranean menu.

501
Main - Ribbon pasta with chicken and bacon.

Ji Yae Choi

502  503
Ji Yae preparing her main in the kitchen. 

505  504
Main - Bacon & Parmigiano Carbonara on Handmade Ribbon Pasta  Dessert - Tiramisu with caramelised 
banana & hazelnuts

Rupert Denee

Med Menus
Rupert's three-course Mediterranean menu.

507  506
Entrée - Pan Seared Terakihi with green beans & Cannellini Puree and for his dessert - Honey & spice Roasted pears with Labneh

Newton Kim

508  509
Newton in the kitchen.                                                         Entrée - Pan Seared Gurnard with Mediterranean Tomato Sauce

510  511
Main - Creamy Fettucine with Garlic Butter Mushroom Sauce and for the dessert - Tiramisu garnished with Pistachios & Passionfruit

Yasushi Katsuta 

Cafe Yasushi Lunch Menu2    513
Yasushi's Lunch Menu and for his Entrée, he served a refreshing Mediterranean Tomato soup.

512  514
Preparing his main dish                                                        Main - Baked Fish with Lemon & Garlic and fresh basil pesto pasta

Oleksii Ivanenko

515  Oleksii Ivanenko Mediterranean Luncheon Costing Menu
Oleksii in the kitchen and his three-course Mediterranean lunch menu.

516
 Entrée - Snapper marinated in chilli lime and coconut cream in a melon salad

 

Latest Newsletter

See our latest email newsletter.

Read now

Categories

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.

Find out more

The School

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

Find out more