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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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Newsletter: December 2023

Christmas Greetings to you all, Personally, I find it exciting to get to the end of another year, knowing there will be some respite over the weeks to come; with time to take a deep breath and indulge in nature; perhaps a wholesome walk or plunge into the sea.

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Fementing Carrots

Summer Vegetable Ferments

Fermented carrotsIn the jar of carrots above, you can see the slight milky colour showing the Lactobacillus bacteria producing lactic acid.

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Create & Cook Local Menu by Level 4 chefs

Level 4 Chefs getting ready for service.

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L3 Group

Level 3 Family Luncheon

Our family luncheon was prepared by Level 3 chefs at the conclusion of Semester 1 and served by Level 4 Hospitality students.

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Bev Main copy

Level 5 A La Carte Bistro Assessment

Our Level 5 New Zealand Diploma of Cookery students designed, costed and planned a menu of contemporary bistro dishes that could be served in an Auckland venue.

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Team NZ

New Zealand team launches for Bocuse d’Or 2025

Bocuse d'Or is an opportunity to celebrate culinary techniques, creativity and camaraderie as the teams compete to show off their skills with impressive culinary compositions prepared live before a passionate audience of colleagues and friends.

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8 Fish Hero

Celebrating our Hospitality Students

A luncheon to celebrate the hospitality students as they progress with their new skills and depth of knowledge.

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Sam G and Sam L prepare canapes

Newsletter: September 2023

Hello everyone, Congratulations to Sam Lindstrom and Sam Gradowski-Smith who have been selected for the New Zealand Bocuse d'Or Team following a recent competition to find New Zealand's finest young talent.

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Sam talks to Simon Mercer TVNZ

NZ Bocuse d'Or Commis Chefs

NZ Bocuse d'Or Commis Chefs competition won by NZSFW graduate Sam Lindstrom with Sam Gradowski-Smith placed 2nd.

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