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Newsletter: December 2023

Christmas Greetings to you all, 

Personally, I find it exciting to get to the end of another year, knowing there will be some respite over the weeks to come; with time to take a deep breath and indulge in nature; perhaps a wholesome walk or plunge into the sea. My family is heading back to Pigeon Bay for a Christmas break but first will hike the Kepler Track near Te Anau, Southland.

At NZSFW, we are wrapping up a very busy year. You can see the Diploma Cookery students work for their Bistro Menu Project, which they cooked for two guests as well as the Hospitality Students' recent luncheon for their families.

This October, we have been able to offer a second intake of Foundation Cookery Level 3 and now, with the February course full, we are delighted to offer a weekend option from February 2024. Click here to find more details. 

In the new year, we will also offer the evening Baking and Patisserie Micro-credential that runs on Wednesday and Thursday nights from 4pm. Find more information here. Pictured above, Chef Nic has crafted some Christmas sugar flowers.

Chef Ana Ma'ilei Savio is hosting the Pacifica Menu Tasting for Health and Allergy Awareness, Saturday, December 16 2023 in Manukau. Find out more here.

For those of you who wish to study a wine course during your holiday time, we have WSET Level 1 and 2 running in January. More information here.

On Saturday 23 March, Riki Bennett will again host the Autumn Urban Forage and share his knowledge about Mahinga kai, edible plants and traditional Māori food systems. Register here.

And, thinking of fermenting vegetables over the summer. Here are a few tips from Chef Finn.

With best wishes to you all for this holiday season.

Certificate in Food & Bev, Barista, Wine & Spirits, Level 4

A family luncheon to celebrate the skills of our hospitality students, who under the stewardship of tutor Franck Laurelle, have been studying the NZ Certificate in Food & Beverage Level 4. The luncheon was prepared by the Advanced Cookery, Level 4 students with the guidance of Chef Finn.

King fish in citrus and Sumak
- with pomegranate and mint

Rolled lamb shoulder in spicy ragout
- with chickpeas, apricot and tomato. 

Yogurt cake with sesame and almonds
- with orange glaze and chocolate orange sorbet

See more photos here. 

Our students have now gone for their two week Work Placement at an impressive range of Auckland businesses including Andiano, Amano, Kingi at Hotel Britomart, SO Hotel, Mudbrick Winery on Waiheke Island, Perch Bar, Bossi, Somm Wine Bar, Pullman Auckland Airport, Cordis Hotel and Takapuna Beach Cafe

Find out more about our 2024 intakes:

Certificate in Cookery & Bakery, Level 3 - Summer Intensive

We are delighted to announce our Certificate in Cookery & Bakery, Level 3 will now run on the weekends over summer part-time for 22 weeks.

Here is the schedule of the in-take - 

  • 13 February - 11 August 2024
    (22 Weeks Part Time)
  • Induction Week hours (First week only):
    Tues, Weds, Thurs: 13, 14, 15 Feb 2024 (9am - 2:30pm)
  • Regular Class Schedule
    Saturday & Sunday (9am - 5pm)
    Sat, 17 Feburary to 11 August 2024

International students cannot apply for the Student Visa for this part time stream.

Please view more information here

Bocuse d'Or NZ launches 2025 Campaign

Bocuse d'Or, held every second year in Lyon, France and honouring legendary French Chef Paul Bocuse (1926-2018). We were able to attend the launch recently held at Copia Restaurant, Orakei, Auckland.

Bocuse d'Or is an opportunity to celebrate culinary techniques, creativity and camaraderie as the teams compete to show off their skills with impressive culinary compositions prepared live before a passionate audience of colleagues and friends.

The 2025 NZ Team is led by Chef Will Mordido with commis chef and NZSFW graduate Sam Lindstrom who is backed-up by another NZSFW graduate Sam Gradowski-Smith. Chef Ken O'Connell is coach assisted by Brett McGregor and Chef Renny Aprea of AUT. 

Urban Forage with Riki Bennett: Saturday 23 March

Riki Bennett (Te Arawa and Ngāti Porou) starts an interactive presentation on native edible plants and trees, along with a discussion on Mahinga Kai - Māori food gathering traditions. This is followed by a guided walk in Auckland Domain.

Back at the New Zealand School of Food and Wine, we enjoy lunch prepared in our kai cooker.

How to ferment carrots

A fun summer activity is to try your hand fermenting common vegetables like carrots and beans or even turning cabbage into sauerkraut or kimchi.

Look here for more instructions.

January Dates for WSET® Level 1 Award in Wines


If you want to develop a nose for wine, this is the perfect introduction. Learn the language of wine, and become comfortable with aromas, flavours, structural characteristics and more.

Next dates: 

  • 16, 18, 23 January 2024
  • 27, 29 Feb; 5 March 2024

Tuesdays & Thursdays from 5.30 pm - 8:30 pm

Students can gain multiple WSET qualifications as a package by enrolling in the NZ Certificate in Professional Wine Knowledge, Level 5. New Zealand students may be eligible for student loans or Fees Free Study for the Level 5 programme.

All WSET courses pathway to the Certificate in Professional Wine Knowledge, Level 5.  Read more information here

Learn more

January Cocktails & Mixology Classes

Over 3 evenings you will start with an understanding of how a bar works and some basic service techniques. You will then move on to cocktail and mixology working with classics such as Margarita, Cosmopolitan, Mojito and Caipirinha. .

Next dates: Tuesday, Wednesday, Thursdays - 5:30 pm - 8:30 pm

  • 9, 10, 11 January 2024
  • 30, 31 Jan & 1 February 2024

NZ Certificate in Professional Wine Knowledge Level 5

Complete WSET® Award in Wine Levels 2 & 3 in a single qualification.

Develop your palate as well as your theoretical knowledge with extensive wine tasting and discussion throughout the course.

This course runs Saturdays & Sundays, 9:00 am - 4:00 pm

Programme Intakes -

  • 26 February 2024 - 15 September 2024
  • 4 May 2024 - 1 December 2024

Certificate in New Zealand Wine

This programme provides an introduction to wine regions, grape varieties and wine styles that have made New Zealand wines famous around the world.

It covers key grape varieties and explores the significance of geography, climate, environment, winemaking techniques and the vision of leading winemakers to establish New Zealand's reputation for fine wines. The textbook is the New Zealand Wine Guide, by Celia Hay, Director of the New Zealand School of Food and Wine. This book is included in the course fee.

In person: 9am - 3:30 pm

  • 18, 19 December 2023

Part 2: Cert. in NZ Wine Advanced with Food & Wine Pairing

  • 20, 21 December 2023

Study WSET Level 2 in January

WSET Level 2 Award in Wines - Explores the important grape varieties of the world and how they are transformed into outstanding wines. WSET is a well-respected international qualification. 

13, 14 January 2024; 20, 21 January 2024
2, 3 March 2024; 16, 17 March 2024

WSET Level 3 Award in Wines - The classroom based course over 4 weekends gives you detailed understanding of the wines of the world and their distinctive regions. 

Autumn: 9, 10 Mar; 23, 24 Mar; 6, 7 Apr; 20, 21 Apr 2024

Winter: 20, 21 Jul; 3, 4 Aug; 17, 18 Aug; 31 Aug, 1 Sep 2024

All WSET courses pathway to Certificate in Professional Wine Knowledge, Level 5.
Read more info here.

Spirits, Cocktails & Bartending Micro-credential

Runs over 5 full days. Classic cocktails form the focus of this practical training.

Mon-Fri, 9am - 2:30pm

15, 16, 17, 18, 19 January 2024

Artisan Breads: Bread dough to Ciabatta

Our much sought after; Artisan breads course is back in the new year.

9:30 am - 3:00 pm

2 March 2024

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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.

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The School

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

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