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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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Tasmania Wines and Food

Tasmania is a single wine region with one Geographic Indication (GI) for the whole island however there a number of distinct wine-growing regions. Tasmania is proud of its local foods of which its freshly harvested seafood is the hero.

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Professor Emma Lee and Colette Geier copy

Tasmania - Symposium of Gastronomy 2024

Every few years, since 1984, the Symposium of Australian Gastronomy has brought together an eclectic group of food professionals. In 2024, the conference was held in Launceston, Tasmania.

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1 Chicken ballotine waiting for sauce

Gastronomic Luncheon Prepared by Level 4 Chefs

As we wind up the programme for the Level 4 cookery students, before their workplacement, one highlight is the preparation of a gastronomic luncheon for the incoming Level 3 and 4 students.

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Villa Maria Bordeaux Tasting with NZSFW Level 4 Chefs

Villa Maria hosted a vertical tasting with winemaker Gianni Flego of Reserve Bordeaux. Blends from Hawkes Bay dating back to 1996.

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Salmon

Hospitality Luncheon

At a luncheon to celebrate the hard work of our Hospitality Level 4 students, led by tutor Franck Laruelle, we tempted their families with an appetising menu prepared by our Level 4 cooks under the guidance of Chef Finn Gybel.

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Celia Hay and Nadia Lim Cuisine

April Newsletter: Monaco Visit, Restaurant Bocuse, Study Wine this Winter

Monaco Visit, Restaurant Bocuse, Study Wine this Winter

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2 Palace of the Prince with Pinea pines

Visiting Monaco

Monaco stands out with its unique charm. It thrives on hospitality, a cornerstone of its economy, attracting over 7 million tourists annually. Celia Hay visited in February 2024.

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Dining Room Portrait copy

Dinner at the Empire Room, Hotel de Paris, Monte Carlo

ASI Association of Sommeliers Gala Dinner, Empire Room, Hotel de Paris, Monaco

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1 Dewi rolling pasta v2

Cookery Students Mediterranean Lunch

Cookery Level 4 students plan their menu, cost it out to meet the budget, create a time plan and then prepare the dishes for a guest that they invite to 12.30pm. Busy...

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