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More Remote Cooking

The Advanced Chefs have been making desserts - from macarons to puff, choux and on to gnocchi.

Jiae Macaroons

After some experimental times, Jiae has presentend these perfect macaroons.

Puff pastry

Working with puff pastry to transform it into Tart Tartin

Han Sen Tart tartin

Hansen's Tart Tartin made from puff pastry with a view out from his apartment in Auckland City.

Normandy apple flan Puff pastry 2 04 2020 at 5 18 PM

Nikesh's tart tartin

Ruperts Poached Pear

Rupert's Poached Pear in red wine

Bee souflee omelette

Bee's soufflé omelette

Oleksil Souffle Omelette

Oleksil's soufflé omelette

Jiae Paris Breast

Jiae prepares the bottom layer of her Paris Breast. Looking special.

Jiae Hand piped Gnocchi

Jiae's handmade and piped gnocchi 

Jiae Gnocchi

Jiae's gnocchi baked off in a creamy bechemel and ready to eat.

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Our People

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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