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Newsletter: Nov 2019

Culinary Greetings in October,

Earlier in October, I attended the ASI Association of Sommeliers 50th Anniversary in Champagne. As you can imagine, a celebration in Champagne involves lots to toasting with Champagne! I was also impressed with the large number of Grower Champagne Houses which we only see in small volumes in New Zealand. The various event included tastings of Champagne made from 100% Pinot Meunier and others made from Pinot Blanc. Click here to read more.

Prior to this, I enjoyed a spectacular dinner at The Fat Duck, enjoyed with my old, University of Canterbury, friend Joanna McLeod. We had previously dined there 10 years ago!  Absolute credit to Heston Blumenthal and his team of highly trained and talented staff who can carry off Heston's nostalgic journey back to a favourite childhood holiday at the beach. An incredible experience. See my photos here.

Both my sons, Oliver and Daniel are now living in Europe and Alice and I were able to visit Oliver who is crew-chef on a 67 metre superyacht currently based in Livorno, Italy and heading to the Caribbean in November.

I helped Oli prepare a few meals but sorry, no photos are allowed to be shared of the fabulous, modern kitchen with all the latest gadgetry. It was as much a pleasure to cook in kitchen as it was go shopping in the local markets. 

Finally, a volcanic wine experience in Naples and Campania to discover how the region of Campi Flegrei is evolving. Read more here.

Champagne is the home to 16,000 growers with over 320 houses of Champagne. As part of the ASI Association of Sommeliers 50th Anniversary, we attended a regional tasting and visit to the home of Champagne at the Abbey de Hautvillers..Read more.


ASI Association of Sommeliers celebrated its 50th Anniversary in Reims with a Gala Dinner at the Palais de Tau, palace of the Archbishop of Reims and where the French kings would celebrate their coronation with a feast..Read more

Photos of Livorno and the meals we prepared while visiting Oliver on the superyacht that he is working on as crew chef. 

The New Fort of Livorno, completed in 1604.
 
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Vineyard of Piscina Mirabile in the suburbs.                     Piscina Miribelle wines.

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Astroni Vineyard planted on the crater rim.                       Gerardo Winemaker of Astoni, Pianura.

See more on Campania + Milano

The Fat Duck by Heston Blumenthal

Here are a few images. click through to see more Dinner at The Fat Duck 2019

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Just the tonic we need                                                        Rise and Shine its Breakfast time

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Are you ready for dinner? Turbot                                       Noble Rot dessert

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Off to the land of Nod                                                         Like a kid in a sweet shop

Hospitality Scholarship 2020



Open the door to a career in hospitality with the NZ School of Food & Wine Hospitality Scholarship 2020. Read more

Entries close 25 Nov, 2019. 

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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 great love of delicious food, 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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