Looking for something different for your Christmas Party this year? The NZSFW and Hay's Restaurant offers come fun and exciting ways for you to celebrate the festive season with your team.

Christmas Kitchen Confidential 8 - 20 participants Costs from $95.00 pp with optional wine match from $120 pp Sessions Lunch 9.30 am – 1.30 pm Dinner from 4 pm – 8pm In this workshop teams work to create a Christmas themed menu, supported by our professional chefs. At the end of the preparations you will sit down to enjoy your feast. Christmas Kitchen Confidential Menu with wines Starter Crispy skinned Marlborough Salmon fillet with avocado, salad greens, raspberry & shallot vinegar Domain Chandon Rosé NV Main Oven roasted turkey fillet with crispy prosciutto & dried cranberry jus Dauphinoise potatoes and seasonal greens Girardin Bourgone Rouge 2005 Cuvée St Vincent Dessert Vanilla bean pavlova with summer berry mascarpone Domaine Baumard Côteaux du Layon Carte d ‘Or 2006 To follow Spiced Fruit Mince “Crackers” Campbells Rutherglen Muscat

The Wonder of Wine
Session Time: 1 hour
8 - 50 participants
Wine Tasting $40.00 pp,
Wine Tasting with Dinner $120.00 pp

Our sommelier will facilitate a wine tasting, featuring wines from around the world, for your team. This event works nicely when followed by dinner at Hay’s where wines tasted will be offered with each course.

Christmas Cookery Demonstration
Session Time: 3 hours
Costs from $88.00 pp with wine match $105.00 pp

Enjoy a glass of wine while watching our chef demonstrate the preparation of a three course Christmas menu. After the demonstration of each course, team members get to enjoy the food. Demonstration menus can be customised with a festive or summer-time theme such as barbecue or picnic. Recipes will be provided.

Looking for a Christmas present with a difference? Why not give a gift voucher from the NZSFW. Vouchers can be used to purchase cooking classes from $65. Email Nicci nicci@foodandwine.co.nz

Cocktail food - $85
Tuesday 18 November
6.30-9.30pm
The festive season is fast approaching and a cocktails and drink evening is a fun way to entertain. In this hands-on class, you will work alongside Philippe to cook classics such as spinach & smoked salmon roulade and filo tartlets with watercress mousse. Philippe will also demonstrate innovative garnishes for cocktail dishes and discuss how to calculate how much food you will require for an event

There’s a Man in the Kitchen - $85
Tuesday 23 September
6.30 – 9.30pm
A simple three course dinner menu designed to inspire the male cook. No experience needed just attitude! Philippe will oversee you cooking Salmon with spinach and green beans, with toasted hazelnut dressing, Moroccan coated Lamb rumps, garlic infused jus with cumin and sesame potatoes plus a Chocolate and almond tart.

Famished – fabulous family food Celia Hay - $65
Wednesday 17 September
6.30-9.00pm
In this class Celia gets back to basics focussing on techniques for creating hearty and healthful food for the whole family to enjoy. Celia will demonstrate a selection of courses that are quick to prepare and use easily sourced seasonal ingredients. The menu includes one pan favourites such as seared lemon chicken with baby potatoes, seafood risotto and gooey orange & chocolate pud.

Thrill of the Grill - $65
Celia Hay
Wednesday 8 October
6.30-9.00pm

Become master of your grill. In this class, you will learn marinating and basting techniques that are essential to successful barbecue cooking.
Celia will create a menu that will set up your summer entertaining at the grill. The menu includes seared scallops with mandarin crust; mussels with pineapple and coriander salsa and butter-flied lamb with Spanish smoked paprika marinade.

Spa Cuisine - $65
Victoria Biddick
Wednesday 5 November
6.30-9.00pm

Wanting some new ideas on healthy food for the summer months? In Spa Cuisine, Victoria will demonstrate a series of delicious dishes which will both satisfy and make you feel great. Learn simple tips for reducing fat and sugar intake. The menu includes fish parcels with summer salsa, chicken and celery noodle salad, sesame glazed salmon with brown rice. Victoria will also create some low-fat desserts to fulfil your sweet cravings.

Green Kitchen - $65
Celia Hay
Wednesday 19 November
6.30-9.00pm
A mortar and pestle, a chopping board, a knife, frying pan and a few farm fresh ingredients–a green kitchen is all about basic tools and simple ingredients and of course fresh herbs. In this class, Celia will introduce her favourite herb combinations to compliment summer food. Dishes include ricotta and lemongrass dumplings, pan seared gurnard with mint pesto, poached fennel hearts with sorrel, panne cotta infused with lemon verbena.

Celebration of the Salad - $65
Celia Hay
Tuesday 25 November
6.30-9.00pm
Salads are summer! Just learning to combine a few well-chosen ingredients then setting them off with a delicious sauce or vinaigrette is all that it takes to make a great salad. In this class, Celia will show you what she will be preparing this summer – fresh spinach leaves, lumps of blue cheese with red onion and Sherry vinaigrette; new season’s potatoes with chive, yoghurt and cumin glaze; poached chicken with grated ginger, celery and almonds…

Boxing Day Picnic - $65
Victoria Biddick
Wednesday 26 November
6.30-9.00pm

A picnic with family and friends is the perfect way to relax after the Christmas Day celebrations. Victoria’s Boxing Day picnic menu will feature green goodness dip with crudités and sesame straws, picnic gallette with smoked ham and gruyere, roasted chicken roll stuffed with sage, pinenut and ricotta served with cranberry chutney, Boxing Day salad followed by summer berry shortcakes with lemon crème. The menu will be matched with wines from Dancing Water and Floating Mountain.

Festive Feast - $65
Victoria Biddick
Wednesday 3 December
6.30pm-9pm

Prepare a Christmas day menu that will wow your friends yet require minimum work in the kitchen. Victoria will demonstrate the preparation of a three course festive menu featuring a tart of hot smoked salmon and horseradish, followed by roast turkey fillets wrapped in bacon with herb stuffing and cranberry glaze. The finale will be decadent chocolate cherry trifle with layers of chocolate cake, fresh cherries and rich chocolate custard topped with lashings of whipped cream.

To enrol complete this form

Essentials of Cooking Fine Food At Home - $550
Two weekends Saturday 20/Sunday 21 September and
Saturday 4/Sunday 5 October 2008 9 am-3.30 pm
Tutor Liliane Huckle
8 evenings starts Tuesday 3 March – Tuesday 21 April 2009 6-9.30pm
Tutor Victoria Biddick

This course has become a classic at the NZSFW. It is a real must for the home cook wanting to elevate their culinary skills to the next level.

Over eight sessions you will acquire the skills and knowledge that form the backbone of classic cuisine.
The sessions will start with knife skills and introduction to stocks. Techniques such sautéing, roasting, braising , steaming and grilling will be covered and then applied to cooking fish, beef, chicken and many other ingredients. Participants will be provided with a NZSFW apron, recipe book and will also receive a certificate of completion at the end of the course.

Essential Desserts - $295
With Philippe Meyer
4 evenings starts Tuesday 7 October – Tuesday 28 October 6-9.30 pm
A new offering to our Essentials program. This course introduces you to the foundations of creating delicious desserts. The four sessions will cover pastry making and classic puddings, mousses and ice-creams, chocolate, fruit desserts and meringues. A certificate of completion will be provided at the end of this course.

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Part time

WSET® INTERMEDIATE CERTIFICATE IN WINES AND SPIRITS

Six Evenings: Tuesday 10 March – Tuesday 14 April 2009 7pm-9.30pm

This course covers the fundamentals of wine appreciation, fortified wines and spirits. It is designed as an introductory course for those with little previous knowledge or experience.

The assessment is a one hour examination of fifty multiple choice questions. The exam paper is sent from London and returned there to be marked.

$695 Text book, work book and WSET fees

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Certificate in Professional Bar and Beverage Sales
Starts Monday 23 February 2009
15 weeks full time
The world of beverages has many forms and attracts everyone. From a single freshly squeezed juice made from organic oranges to a complex cocktail; from a lager brewed in a micro-brewery to a prestige brand of Champagne. What is lacking in the New Zealand world of hospitality is the product knowledge that lies behind the host of beverages on offer.

In this new, innovative sales course, you will learn about the great beverages of the world. Modules will focus on Spirits, which include the WSET Professional Certificate in Spirits from the reknowned British Wine and Spirits Trust, history of coffee and tea with advanced training of these practical skills, wine knowledge, practical cocktail creating skills as well as knowledge of beer. Emphasis is on matching spirits with food in a restaurant or bar and underpinning this is a professional hospitality sales course.

Subject to NZQA approval

Certificate in Professional Wine Knowledge (Sommelier)
12 weeks full time

Monday 26 January – Friday 17 April 2009
Monday 18 May – Friday 7 August 2009
Monday 10 August – Friday 30 October 2009

This intensive course develops extensive knowledge of wines and beverages from around the world and is based on two qualifications from the Wine and Spirit Education Trust (London).

The WSET Intermediate and Advanced Certificates are completed along with the NZSFW’s Certificate in Wine which concentrates on New Zealand wines. Students also learn practical hospitality skills as well as how to construct a wine list and manage it through Point of Sale and Excel.

$3950.00 (NZ Students)
Student Loans and allowances are available for all NZQA approved courses.

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Certificate in Cookery
16 weeks full time
Monday 19 January – Friday 8 May 2009
Monday 11 May – Friday 28 August 2009
Monday 31 August – Friday 18 December 2009

This course provides students with a thorough grounding in the cookery techniques that underpin fine food based on the principles of French cuisine. Students learn to cost menus and complete a series of menu planning projects. Wine knowledge is also developed through a wine programme which introduces students to the main wine varietals of the world.

$3750.00(NZ Students) Student Loans and allowances are available for all NZQA approved courses.

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Aristan Breads
12 weeks full time from May 2009
This new course is currently being developed by NZSFW >>Enquire now.

We Cracked it!

Kid’s Cooking Program

In our winter newsletter we announced our intention to sponsor a basic cookery programme for 10-11 year olds. At this point we have focused on the art of poaching an egg. It is a good skill to have and we believe that if these children learn this it will enable them to cook an egg at home which is both nutritious and filling. It will also (hopefully) stimulate them to try cooking other things and better manage their own eating.

We have been busy evolving this concept, talking with food professionals, teachers and parents.

In June we hosted a group of year 5 children from Merrin School and another group of year 6 children from Wainoni School. Both sessions were a great success and every child enjoyed the cooking as well as the eating of their efforts!

The cooking programme is for up to 30 children and takes two hours. The kids are split into two groups. While one group prepares and poaches eggs on toast with a small salad, the other group learns some interesting facts about eggs. These include their structure, nutritional value, how to tell if an egg is old and how different cultures prepare eggs. The groups then swap over. On completion of the programme, children are presented with a certificate, recipes, cooking notes and fact sheet.

We are currently working through how to roll out this programme in Christchurch and talking to potential sponsors and interested schools.

If you are interested in being involved in this programme please call Nicci Pattie at 3797501 or nicci@foodandwine.co.nz

Kids in the Kitchen - Classes for Kids
7-11 years
$30 per class

Snazzy Slices –Thursday 2 October 9.30-11.30am
Pie in the Sky – Thursday 2 October 1-3pm
Sushi for Beginners-Thursday 9 October 9.30-11.30am
Gourmet Gifts – Thursday 9 October 1-3pm

Please bring an apron and two ice-cream containers

Teen Cuisine
12-15 years
$45.00 per class

Gourmet Burgers 2- Create delicious fish and chicken burgers with all the trimmings Wednesday 1 October 6.30-9.30pm
Burrito Blitz –Make delicious burritos and quesadilla’s
Thursday 2 October 6.30-9.30pm
Summer Puddings – Learn how to prepare delicious summer desserts
Wednesday 8 October 6.30-9.30pm

Please bring an apron and two ice-cream containers

To enrol complete this form

Comments from Kids who have attended our Kids Classes

Molly Cain, Auckland
"Thank you the cooking course was great. My favourite part was the pizza. It was delicious mmmmm"

Francis Cain, Auckland
" I really enjoyed the course, it was excellent. I loved making the pizza and would love to do it again."

During this year Hay’s and NZSFW have been trialling the Bokashi system of composting organic waste. In the first week of the May intake of the Certificate in Cookery, instead of one bag of rubbish each day, there was one bag for the whole week!

Bokashi is a bran-based material that has been fermented with EM liquid concentrate and dried for storage. A handful of Bokashi is the compost starter. It uses the natural micro-organisms to convert kitchen scraps into compost for the garden. The great thing about Bokashi is it only takes four weeks to break down scraps. The system is also convenient for apartment living as Celia can attest.

What to do with the compost?
Philippe, an avid vegetable gardener, along with Nicci, also a dedicated gardener have discovered the joys of Bokashi. Philippe’s garden is thriving with his Bokashi fertiliser.

To find out more about Bokashi composting and to get yourself a bucket view here

In September, Lois Blackie will have been an important part Celia’s business team for twenty years! After completing a Bachelor of Commerce degree, Lois joined Celia’s first food business, The Preservatory as a dish washer. Her plan was to make ends meet while looking for a role in the world of commerce.

Enjoying the challenge of the hospitality world, Lois stayed. She has cooked in a variety of roles for the businesses, obtaining her New Zealand chefs qualification in 1998. Lois has also been a manager and currently works as a tutor for the New Zealand School of Food and Wine. Around 2000, Lois left to go to the UK and have her two daughters, Alexis (10) and Vanessa (7). Lois returned to work at NZSFW in 2002.

During her time at Hay’s Lois has touched the lives of many customers, students and staff. To celebrate Lois’s 20 year achievement we will be giving her a gold pen and a ticket to Sydney to enjoy dinner at Tetsuya.

Hay’s winning Waipara Valley Wine Challenge menu wows Christchurch diners in the UK

In May, our Head Chef Liliane Huckle travelled to Christchurch’s sister city Christchurch, Dorset UK to demonstrate our winning Waipara Valley Wine Challenge menu at the Christchurch Wine and Food Festival.

“When I got to the festival, I found food lovers in their thousands had converged on Christchurch to take advantage of the International Food Market and cookery demonstration. These included a line-up of UK celebrity chef including Lesley Waters, Brian Turner and Nick Nairn.

The demonstrations took place in a large marquee set up in the main street and for my demonstration I cooked the entrée from our winning menu –Ravioli of goats cheese fromage blanc with asparagus velouté.. Michael Campbell from Waipara Valley Wine Growers also talked about our local wines.

For me, the highlight of the trip was the opening dinner held at The Captains Club, Christchurch’s luxurious five star hotel. Dinner guests included our Deputy Mayor, Norm Withers and students from Linwood College and a highly entertaining Kapahaka group who performed during courses.

The six course menu served at the dinner, I had designed from New Zealand. It included our winning dishes to serve with matching Waipara Valley wines using where possible New Zealand ingredients.

Several months before I left the recipes were sent to Head Chef Andrew Gaul. I then spent the day before the dinner in the kitchen working alongside Andrew and his highly professional friendly team helping with the finishing touches.

At the dinner, I explained the menu and about each food and wine match My favourite course was the kumara prepared three ways: as a confit lightly smoked in oak barrel shavings, a puree with vanilla bean, crispy for garnish, finished with watercress and buttered lobster. This was matched with Muddy Water Chardonnay.

Wednesday 20 August/6.30 for 7.00pm $105

Join us at Hay’s to participate in a very special dinner that will show case the wines of the Rippon and Millton Vineyards matched with seasonal organic produce . James Millton and Nick Mills will present a selection of their wines which have been produced following the Bio-dynamic philosophy.

To learn more about the Biodynamic philosophy join us for dinner with James and Nick.

Bookings essential telephone 03 379 7501 or email nicci@foodandwine.co.nz

Wednesday 10 September/6.30 for 7.00pm $120

An evening of sensational Moët Hennessy Cognacs and fine food from Hay’s. Your last opportunity to taste the Hennessy Private Reserve made exclusively for the Hennessy family.

Bookings essential telephone 03 379 7501 or email nicci@foodandwine.co.nz

Wednesday 15 October / 6.30 for 7.00pm $95

After last years inaugural dinner success we have decided to make the Milk-Fed Dinner an annual event. Wines for the dinner will be matched by Seresin Estate.

Bookings essential telephone 03 379 7501 or email nicci@foodandwine.co.nz

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Available from 17 November – 24 December. Choose from two or three courses with the option of matching the menu with an interesting selection of international wines.
Three courses $60pp
Two courses $50pp
International wine match additional $30pp

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2 hour function $15 pp
3 hour function $19.50 pp
4 hour function $22 pp

Hay’s are happy to discuss your requirements and can design a canapé menu to suit your needs. Our delicious finger food can be provided in boxes or presented on garnished trays at an additional charge of $1 per person. Please call Head Chef, Liliane Huckle for further information.

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