Menu

Call Us

Moroccan Lunch

Our Moroccan inspired luncheon was an event curated by the Level 5 Management students featuring a 4-course menu prepared by the Level 4 Advanced chefs.

To start: Harira soup with parsley flat bread, followed by Chicken & Chilli Kofta with Hummus & dukkah, Lamb tagine with cous cous and to finish classic Baklava with dates, apricots and walnuts and rosewater yoghurt.

Table setting 
Moroccan themed table setting.                                

Groups on the table
Guests seated for the Moroccan Lunch service.

Students cooking
William, Rejieli & Han plating the Harira soup.

Harira Soup with flatbread
Harira soup with parsley flat bread.

Hospo students
Our Diploma Hospo students Megan & Lucy ready for service.

Students plating
Marianne, Emi & Misja ready for the 2nd course.

Chicken Kofta Single
Chicken & Chilli Kofta with Hummus & Dukkah.

Lucy and Michelle plating dessert2
Michelle & Lucie ready for plating.

Dessert
Baklava with dates, apricots and walnuts and rosewater yoghurt.
 

Latest Newsletter

See our latest email newsletter.

Read now

Categories

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.

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