New Zealand School of Food and Wine

02/06/2026

31/05/2026

Join us at Normanby Fine Wines to support Andrea Martinisi who has been selected to represent the New Zealand Sommeliers and Wine
Professionals at the ASI Best Sommelier of the World 2026 competition in Portugal in October.

Normanby Fine Wines will host a fundraising evening at Webb’s Gallery on Thursday 25 June.
Tickets are $55 per person and include a selection of wines from Normanby Fine Wines, alongside canapés prepared by students of the New Zealand School of Food and Wine.

Register here
https://www.sommelier.co.nz/event/worldbestsommelier2026

23/05/2026

An impressive lineup of wines for the NZQA certificate in New Zealand wine Microcredential.

11/05/2026

What a wonderful team effort by Level 4 and 5 chefs to put together this impressive canapé menu for NZ Sommeliers and Wine Professionals Travel by Glass - Bordeaux Tasting with Peter Maude Fine Wines. The Level 4 Food and Beverage students were responsible for the wine and canape service under the watchful eye of Franck Laruelle.

Smoked Salmon, Lemon Pearls, Avocado, Baguette Crostini, Dill
Ema, Donghae, Chulainn, Josephine
2021, Château Les Charmes-Godard Blanc (Francs-Côtes de Bordeaux)
 
Tartlet of Aubergine, Labneh, Dukkah, Parmigiano & Mustard Tuile
Che, Ksania, Nico
2021, Château Puygueraud, (Francs-Côtes de Bordeaux), Blanc
 
Roast Mushroom, Pan seared Venison, Fried shallots, Red Wine Jus, Balsamic reduction, Creamed Spinach
Jamie, Andy, Noah, Cayleigh
2021, Château Sarmentine, BORDEAUX ROUGE
 
Glazed Duck Breast, Orange Gastrique Pearls, Hazelnut Puree
Q, Christine, David
2020, Château L’Etoile, LALANDE DE POMEROL
 
Braised Lamb, Brioche, Mint Salsa Verde, Almond crumb & Pomegranate Gel
George, Jack, Freya, Brianna
2021, Othello, Jean-Pierre Moueix, Napa Valley, California
 
 
Pulled Beef Shin, Roasted beetroot, Parsley and Dill Puree, Sago Chip
Lola, Lexi, Damien, Sam
2021 Napanook, Napa Valley, California
—
Dark Chocolate Mousse Tartlette, Miso Caramel, Raspberry Meringue, Honeycomb
Aanaka, Navara, Danielle

08/05/2026

Canada Loucks Head Chef at Andiamo and NZSFW graduate is profiled in Denizen Magazine.
She talks about her early food influences and as a teenager devouring cookbooks and growing up largely on a plant-based diet.
Canada enrolled at the New Zealand School of Food and Wine, studying professional cookery as well as hospitality, wine and spirits. From her cookery workplacement at Euro she then spent 6 years under illustrious chef Gareth Stewart.
Read more here
https://www.thedenizen.co.nz/gastronomy/where-industry-insiders-eat-canada-loucks/

30/04/2026

Visit to the new International Convention Centre and Sky City Kitchens

Many thanks to

12/03/2026

Level 5 Diploma of cookery

Tournedos Porchini on crouton,
ox tail terrine
‘foie gras’ parfait
Hasselback potatoes,
champignon cannelèe
braised fennel and porcini jus

Followed by
Rum baba caramelised apples, cinnamon, and rosemary ice cream

09/03/2026

I am so honoured to be awarded the Cuisine Women in Food & Drink’s Supreme Woman Award 2026 and to gain such professional recognition for my own history.
 
I was born with a silver spoon in my mouth, as they say of privileged children. My father, Sir Hamish Hay was Mayor of Christchurch for 15 years. But there was no pot of gold and as children we knew that we would have work and pay our own way.
 
Fortunately, both my parents came from families of entrepreneurs so that it wasn’t a foreign thought for me to set up a business. My mother, Judith, as Mayoress of Christchurch, was actively involved in 1975 International Women’s Year and across the Women’s Movement over the decades.
 
And, given the advantages of good education and open mind, I have been able to create my own story starting with opening my first business, a retail stationary shop when I was 23 years. Three cafes and a restaurant selling lamb from our family farm in Pigeon Bay, Banks Peninsula followed, along with the New Zealand School of Food and Wine in 1995.
 
This pathway has not been without its challenges, and I have learnt to make tough decisions. Moving to Auckland from Christchurch following the devastating earthquakes was one of these times. Today, I am still overwhelmed with emotion when I talk about the earthquake era…Raising three children on my own following the death of my husband, Al in 2012.
 
The Women in Food and Drink Awards provide important recognition of the many women across all sectors of hospitality, food and wine and beverages, who are so often working in small business startups that help drive our economy.
 
We have opportunities that our mothers and grandmothers did not, and this alone is a reason to acknowledge this progression and give thanks.
 
Celia Hay
10/4/2026

05/03/2026

Wrapping up New Zealand Certificate in Cookery level 4 which started in June 2025.
Lots of cooking and eating and tasting and learning with some final weeks on a work placement in restaurants around Auckland.

It’s been fun and wishing all our graduates all the very best for the next steps.
class

16/02/2026

A big welcome to our new cookery and hospitality students for 2026.
 
At our Welcome Luncheon, prepared by the Level 4 and Diploma of Cookery students, we shared a menu to inspire our new cooks and hospitality professionals.
 
The joy of preparing and cooking a complex menu and then of course eating the menu with an intriguing combination of ingredients, flavours and textures is very exciting.
 
As the plates are placed on the tables in front of our new students, there is the visual impact of vibrant colours, artful arrangement of the ingredients on the plate, and the thrill of eating and savouring each dish.
 
The Welcome Luncheon is also significant for new students as it gives them insights as to how their cookery skills will grow and evolve over the next 36 weeks.
 
For the hospitality students, this luncheon introduces them to a menu that you would find at a leading restaurant in New Zealand, and they too are delighted to discover and taste such fine cuisine.
 
Local Trevally, pressed as a terrine with pepper, lemon zest, powder of nori seaweed
Tartlette of prawns, mayonnaise, salmon & tomato caviar, green parsley oil
—
Confit of duck, pommes Anna potatoes, Sauce Bigarade, infused with orange, blanched carrots, French beans
—
Poached plums, prunes, sablé Breton; crumbly butter biscuit with fresh lemon verbena ice cream, plum coulis