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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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Recent Articles

Keep up to date with the latest from the New Zealand School of Food and Wine.

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Recipe: Prawn Laksa

Laksa is a popular Malaysian coconut noodle soup. This is a fragrant, delicious and warming seafood one-pot.

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Filo salmon 13 09 2021 at 4 00 PM 1

Recipe: Salmon in Filo Pastry with Lemon Beurre Blanc

This is a versatile recipe that can be made with different types of fish and wraps the fish in a parcel of filo pastry.

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Mushroom risotto Cabbage rolls with spinach puree 4 Sep 2021 at 9 11 AM

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.

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Sweet n sour pork pork medallions w pepper sauce 7 09 2021 at 4 08 PM 1 v2

Recipe: Sweet and Sour Pork

Sweet and sour pork is a Chinese inspired dish particularly popular in westernised Cantonese cuisine and may be found all over the world.

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