Menu

Call Us

Remote Cooking by our Cookery Level 5 students

Our Diploma students have been studying from home during this lockdown and have covered theory topics such as Business administration and exploring facts about edible plants. 

Here are some of the dishes they have prepared during this lockdown at home - 

  • Mushroom risotto, cabbage rolls with spinach puree
  • Beet and walnut, pickled carrot 
  • Beetroot creppinette, Carpaccio

Mushroom risotto garnished with parmesan, fried mushrooms, porcini and parsley by Bianca.

Mushroom risotto garnished with parmesan, fried mushrooms, porcini and parsley by Bianca.

Beautifully plated cabbage rolls with goat feta cheese, mushrooms and lemon - served with spinach puree and crisp onion by Marianne.

Cabbage rolls with goat feta cheese, mushrooms and lemon - served with spinach puree and crisp onionprepared by Hiroki at home during the Lockdown.

Beetroot, radish and onion shells with radicchio and walnut vinaigrette by Bianka.

Beetroot, radish and onion shells and walnut vinaigrette by Emi.

Pickled carrot with ricotta and corainder by Bianka.

Pickled carrot with ricotta and corainder by Marianne.

Beetroot Crépinette, braised onions and cress with classic vinaigrette, garnished with pickled mushrooms by Hiroki prepared at home during Lockdown 2021.

Beetroot Carpacio with watercress, pine nuts and pear served with onion bulbs by Hiroki.

Latest Newsletter

See our latest email newsletter.

Read now

Categories

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.

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