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Regional Cooking Day

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Group cooking photo.

Cultural cooking day for our Advanced cookery chefs for their last day at the school was made up of delicious delicacies from all over the world! 

First up, we have classic and scrumptious Korean Fried Chicken by Ji Ae.

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Ji Yae and with her freshly fried Korean chicken.                     

Han Sen who is originally from Indonesia, prepared slow cooked Beef Rendang in coconut cream, tamarind and kaffir lime leaf. For dessert, Oleksii creastes dumplings stuffed with sour cherries, a classic dish from Ukraine.

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Hansen preparing Beef Rendang and Oleksii with his Dumplings with Sour cherries - a classic dish from Ukraine.

Yasushi from Japan prepared Okonomiyaki which is a classic Japanese pancake with pork belly, cabbage, dashi, mirin and bonito flakes. Newton prepares Cambodian pancakes stuffed with turmeric, shrimp, lettuce and mint with a sweet and spicy dipping sauce.

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Yasushi preparing pork belly for his Okonomiyaki omelette. Newton rolling up his pancakes before service.

Rupert prepares Fresh Bluff Oysters. Ranjini from Malaysia prepares Nasi Lamek with anchovies, Belacan (dried shrimp paste), toasted peanuts, eggs and cucumber.

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Rupert preparing his dish.                                    Ranjini prepares Nasi Lamek, a Malaysian delicacy served with eggs.

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Celia, Franck and the students enjoying their cuisine with a toast. 

Cultural Cooking from NZ School of Food & Wine on Vimeo.

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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 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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