Newsletter: Apr 2020

Hello there

From my side, it seems both a short time and a long time since March 24, when we first went into lockdown. I can't believe how long it has been and find myself now counting the days, if not the hours, until we emerge, energised from this time out.

In my family, we are fortunate to have eaten well and enjoyed fresh, nutritious food around our dining table, including an eclectic selection of wines. But this time has also provided a unique opportunity to reflect on both personal and professional goals as well as the never-ending theme of how to survive in business amongst all this confusion. 

We are focused on the future, and I am genuinely excited that under Alert Level 3, NZSFW can OPEN with our practical workshop classes of no more than 10 people per class. Franck, Finn and I have worked hard to keep our NZQA students engaged in their remote bubbles, and feeling a sense of engagement and progress with their studies. Next week marks a new chapter, and one that is defined by our COVID-19 Return to School Plan and all that this entails.

Some of you may recall, that I was planning the launch of the new edition of the New Zealand Wine Guide. Long ago, we thought the books would arrive from Hong Kong in February. This date changed to March and then hoped to have a for a launch on April 1st. Thwarted by circumstances beyond our control, I am relieved and delighted that the books are now in Auckland. While I am not sure about the book launch date, we have planned an online, interactive Certificate in NZ Wine to celebrate their arrival.

This is our new NZQA micro-credential and we have partnered with Glengarry Wines so that YOU can sign up for Tuesday 12 May and join us anywhere in New Zealand. The wines will be shipped to your bubble and perhaps a number of you may wish to share the wine and the knowledge together while listening to me... This is a real qualification and it does require us to sign you on to NZQA but it will be fun and perhaps transform your knowledge of New Zealand regions and their distinctive wines.

And let's face it, we are all going to be tourists in our own country so this could be just the prompt you need to find out more about our regional wine story before you go touring in the months to come.

From Tuesday 28 April, we will be open at our campus in the Viaduct.

Stay safe and have fun,

WHAT WE HAVE BEEN DOING FROM HOME

The Cookery Level 3 students have been busy on pastries. Featured above is Rejieli's platter of Pecan Pie, Bacon & Egg Pie and slices of freshly baked Lemon Tart.

On retreat, the Level 4 chefs have been working on beef and lamb. The seared beef garnished with sesame, soy and dijon mustard is always a popular dish.

Beef tartare of diced, raw eye fillet and served with gherkins, shallots, capers, anchovies, parsley and egg yolk can be a creative challenge for some. Jiae's presentation of the salad and the tartare is dazzling and Hansen's tempting salad of succulent beef would satisfy many hungry diners.

Cookery level 3: Next Intake - June 9 2020

For people who already have Level 3, you could join the Cookery Level 4 semester only starting on June 22, 2020.

From their home kitchens, we have some inspired and mouth-watering dishes prepared by the Diploma Level 5 chefs. Their remote cooking topic has been Edible Plants and we use for a text, Harold McGee's, On Food and Cooking. McGee says of plants that they "essentially nourish themselves" building tissues from water, minerals and air, transformed by sunlight. Autumn's bounty offers countless opportunities to experiment.

On the left is Jade's interpretation of Sous Vide Leek garnished with leek julienne and parsley. The middle photo is Nathaniel's umami broth with shiitake and portobello mushrooms. On the right, Sean has plated his braised cabbage rolls, stuffed with mushroom, bacon and shallots and a broccoli purée which cannot help but excite the palate, even in a newsletter. 

Cookery Level 5 Next Intake: 20 July

See all the photos here.

LEARN ABOUT NZ WINE FROM YOUR HOME

Join us from ANYWHERE in NZ for for my online Certificate in New Zealand Wine and learn from your home.

These are interactive live sessions where we taste together and discover New Zealand wines in a way that will open your eyes to new flavours, producers and enhance your understanding of the different wine regions.

We have partnered with Glengarry Wines so you can purchase the wine to be tasted at each session and have your own private supply delivered to your home. Celia will lead you through the course.

Session 1  Leading  international grape varieties and their origins   Sensory Evaluation - understand aromas and flavours  Wine tasting techniques and term	Session 3 Winemaking terms and basic process Leading red grapes Regional maps and important red wine regions
Session 2          Climate and leading white grapes Viticulture and the vineyard growing cycle Regional maps and important white wine regions	Session 4          Short history of New Zealand wine leaders Sustainable winegrowing, organics Basic wine faults How to read a wine label