New Zealand School of Food and Wine

04/09/2026

NZSFW graduate, Ishara from Sri Lanka, now behind the bar and in the kitchen of Kolombo, 345 Manukau Rd, Epsom.

26/08/2026

We welcomed Chef Graham Brown, Executive Chef of Deer Industry New Zealand to present a masterclass on cooking with venison to our Level 4 & 5 cookery students.

In this workshop Graham demonstrated how to portion and prepare the classic Denver leg cut which comes from the hind quarter of the animal. It’s so lean and succulent if cooked well.

It’s always a great day when Chef Graham Brown comes to Auckland and shares his enormous knowledge about cookery with our students.

Deer Industry New Zealand

26/08/2026

A busy morning visiting Auckland restaurants, who offer our cookery students work placements during their study at New Zealand School of Food and Wine.

Soul Bar and Bistro .nz

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MICHELIN Guide

24/07/2026

NZ Sommeliers & Wine Profressionals 2026 competition kicks off on Sunday 2 August, please join us https://www.sommelier.co.nz/events. 🍷

24/07/2026

Level 5 Diploma of Cookery students prepare a range of vegetable inspired dishes from Tian of carrots, peas a la Francaise, and other inspirational autumn vegetables.

16/07/2026

An outstanding truffle inspired dinner at The French Cafe with Prophets Rock wines. Great to catch up with NZSFW graduate Chef Sam Lindstom. Sam Linstrom

27/06/2026

The NZ Sommeliers and Wine Professionals Fundraising evening at Webb’s Auction Gallery drew together an impressive selection of wines and gastronomic experiences that has helped us to raise nearly $30,000!
 
The evening started with Andrea Martinisi’s organoleptic verbal blind tasting of a red wine in front of our guests. He correctly determined that it was from Rioja. The wine was Macan 2019 a partnership of Vega Sicilia and Benjamin de Rothschild.
 
Andrea then tasted two spirits in black glasses, concealing their colour.
He correctly identified the first beverage as a Rum and also impressively he got the correct producer, Flor de Cana from Nicaragua.
 
Identifying the Lapostolle Silver Pisco from Chile, made of muscat grapes, alluded Andrea - more practise!
 
Andrea then decanted and presented a bottle of Chateau Kirwan to three guests including his former employer, Michael Dearth of The Grove and Baduzzi.
 
Canapés were prepared and presented by the NZ School of Food and Wine Level 4 Certificate in Cookery students led by Chef Steve Coyne and supported by Franck Laruelle.
 
The wines for the evening were kindly donated by Normanby Fine Wines and served by our volunteer sommeliers including Committee member Nick Hewitt, Larissa Muller of Palate Restaurant, Hamilton, Nicole Turner of The Landing in the Bay of Island, Miguel Borges of Josh Emett Group and others
 
Domaine de la Bretauche Méthode Traditionelle
Famille Jaume Viognier Vin de France
Château Haut Pingat, Bordeaux AC
 
Webbs auctioneer, Chris Wiseman then took to the podium to auction the 30 donated lots. 

Menu:
Lamb rump en croute
Ratatouille, tapenade

Tuna Poisson Cru
Blue fin tuna marinated in lime juice, coconut milk. Cucumber, tomato and green capsicum brunoise.

Pork Terrine
On puff pastry, tomato & chilli relish

Potato & Tarakihi Croquettes
Panko, lemon & parsley

Arancini, saffron & spinach
cornflake crumb

Oxtail ragout In filo cups, horseradish, chives

Carne Asada
Marinated beef, on tortilla, refried black beans, pico de gallo: salsa of tomatoes, onions, lime

Chocolate and Rhubarb Brownie, salted caramel and rhubarb gel

24/06/2026

Classic Cookery Micro-Credential - focus on fish…
Nicolas Drexler

12/06/2026

WSET 2 Spirits and Cocktail & Bartending Skills
 
The WSET® Level 2 Award in Spirits course is ideal for people who wish to work in bartending, restaurant service and cocktail roles as well as those working in retail or wholesale sales. It also offers valuable professional development for people working on superyachts, in hotels and in hospitality.
 
Unlike the standard WSET Spirits course this programme includes a practical cocktail-making. which helps reinforce the theory with more opportunity to taste and work with the various spirits. 
 
We only run this combined course once a yea.
 
Course Details
2 Weekends: Saturday, Sunday (9am - 4pm)
20, 21 June; 4, 5 July 2026
Click here to find out more
https://foodandwine.co.nz/short-courses/wine/wset-level-2-award-in-spirits/

02/06/2026