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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

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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

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

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

Ranjini Sanderan

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

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Main - Ribbon pasta with chicken and bacon.

Ji Yae Choi

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Ji Yae preparing her main in the kitchen. 

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

Rupert Denee

Med Menus
Rupert's three-course Mediterranean menu.

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

Newton Kim

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

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

Yasushi Katsuta 

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

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

Oleksii Ivanenko

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Oleksii in the kitchen and his three-course Mediterranean lunch menu.

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

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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.

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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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