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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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W&F Celebration, July 26 - 28, 2019

Volcanic Wines to taste Volcanic wines are hot, literally.

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Celia Hay with Estelle in the studio of The Hits

 

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Pegasus Bay Riesling Masterclass

PEGASUS BAY RIESLING TASTING WITH EDWARD DONALDSONThe use of small levels of noble rot - botrytis in a key element that has come to define the classic Pegasus Bay Riesling style.

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Kiwi inspired culinary classics inspire 2019 foodography

Foodography, the art of food and photography come together during the Elemental AKL 2019 festival at the New Zealand School of Food and Wine on Friday 26 July 2019.

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W&F Celebration, Volcanic Wines, Wine Tasting, Cooking - July 26-28

W&F Celebration, Volcanic Wines, Wine Tasting Cooking Classes - July 26-28 INTERNATIONAL WINE TASTING OF WINES FROM VOLCANIC REGIONSWith special guest, John Szabo, master sommelier from Canadaand author of Volcanic Wines: Salt Grit and Power, we have planned a stimulating weekend of cooking and wine tastings at our W&F Celebrationfrom Friday 26 - Sunday 28 July and we are delighted to be part of Auckland's new Elemental Festival.

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Copenhagen fine dining at A|O|C - Michelin 2*

A|O|C This the Michelin 2 star restaurant of sommelier Christian Aarø and executive chef Søren Selin.

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Dining room of Napoleon III at the Louvre

WHO WAS NAPOLEON III?It may seem strange to the French, but I know in New Zealand, many people are often confused by the history of the two Napoleons and how they fit into the grand context of French history.

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A Tribute to Christchurch's Rebuild

RE-OPENING OF CHRISTCHURCH'S TOWN HALLOn February 23 2019, after eight years of turmoil, the Christchurch Town Hall reopened to the public.

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Recipe: BBQ Lamb with Paprika, Cumin, Coriander Crust & Hummus

BBQ Lamb with Paprika, Cumin & Coriander Crust & Hummus PREPARE THE HUMMUS 200 g chickpeas Pinch of bicarbonate of soda (optional) 2 cloves of garlic 4 tablespoons fresh lemon juice 4 tablespoons tahini 2 tablespoon sour cream (optional) 1 tablespoon whole cumin seeds for a garnish Method Place the chickpeas in a bowl and cover with one liter of water.

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