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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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Recent Articles

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

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Newsletter: July 2020

Mid-Winter Greetings,

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New Zealand Wine Guide (2nd ed) book launch

Recently we were able to celebrate the launch with a wine tasting (naturally) and a guest appearance by the illustrious wine maker and winery photographer, Kevin Judd.

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Regional Cooking Day

Group cooking photo.

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Recipe: Sourdough

Sourdough is a bread raised by aerobic yeast (yeasts in the atmosphere) that are captured in a mixture of flour and water and fed regularly to keep them alive.

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