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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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New! Cooking Part time Classes

We are delighted that our Head Chef Finn Gybel has put together a Sausage-Making class for those sausage-lovers out there. Jinnie Choi has a created a handmade dumpling class. Both classes are on Saturdays.

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Newsletter: September 2022

Craft Sausages, Handmade Dumplings & Summer Holiday Classes. We are actively working with international agents and colleges to promote work and study options in New Zealand. Slowly, Working Holiday Visa people are headed our way.

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Newsletter: August 2022

A busy weekend filled with full glasses of wine and tasks to challenge our growing community of wine professionals.

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New Zealand Blind Tasting Competition 2022

Congratulations to the team from Hawke's Bay on winning the New Zealand Blind Tasting Competition.

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New Zealand Sommelier of the Year 2022

Congratulations to Andrea Martinisi awarded the New Zealand Sommelier of the Year 2022 (for a second time) and Kristen Tay who was awarded the Junior Sommelier of the Year.

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Newsletter: July 2022

On Sunday, 31 July 2022, we will host another round where the regional teams compete for the National Wine Tasting Trophy. If you are interested there is an OPEN competition so you too could get a team together to compete.

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Recipe: Stuffed red capsicum

Stuffed red capsicum with brown rice, cumin, tomato and grated ginger garnished with a classic vinaigrette prepared by our Foundation students.

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New Nordic Cuisine with NZ Cookery Diploma Level 5 studentsts

The Cookery Diploma Level 5 students prepared a New Nordic Cuisine menu created by our own Chef Finn, originally from Denmark.

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Paul Bocuse Fish with Potato Scales

Bocuse: Fish with Potato Scales & Orange Sauce

This classic dish from Chef Paul Bocuse uses small slices of potatoes to create 'scales' on the fish. Served with a rich orange and vermouth (Noilly Prat) sauce.

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