News

Keep up to date with the latest from the New Zealand School of Food & Wine. Regularly updated with the latest culinary news to keep you informed.

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Remote Cooking: Lockdown 2.0

So here we are again, cooking from home, as we swing back to lessons learned from Lockdown 1.

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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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Finger Food Treats

A special day for our Advanced Cookery students preparing mouthwatering finger food treats.

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Newsletter: May 2020

Hello out there, I am thinking about what we have learnt from this strange and curious time.

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Mediterranean Lunch

One of our most popular projects for our Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour.

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New Zealand Wine Guide launches in Lockdown

Celia Hay describes wine as a journey of discovery that helps people to learn about their taste buds and personal preferences in her new book, the New Zealand Wine Guide, which arrived in New Zealand during the country’s full lockdown at Alert level 4.

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Newsletter: Apr 2020

Hello there From my side, it seems both a short time and a long time since March 24, when we first went into lockdown.

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