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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.
Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.
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Laksa is a popular Malaysian coconut noodle soup. This is a fragrant, delicious and warming seafood one-pot.
This is a versatile recipe that can be made with different types of fish and wraps the fish in a parcel of filo pastry.
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.
Sweet and sour pork is a Chinese inspired dish particularly popular in westernised Cantonese cuisine and may be found all over the world.