Click on the images to enlarge.
See our latest email newsletter.
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.
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.
Keep up to date with the latest from the New Zealand School of Food and Wine.
See all articles
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.
Group cooking photo.
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.