25th Anniversary Dinner
25th Anniversary Dinner Menu at the New Zealand School of Food and Wine.
After all these years, it's very nice to come together and enjoy a special weekend.
Canapes with Kumeu River Crémant 2018
Lightly smoked Hapuka with Kina & jus of Moonshell Clams on crustade of sweet malted Barley Bread, pickled onion and dill
Hans Herzog Mistral 2016
Crusted Pigeon Bay Lamb with Ragout of our lamb Chorizo, Pinot jus, blanched peas, yellow & green beans
The Crater Rim Pinot Noir 2016
Apricot Dream with Caramel & Noble Rot Infusion
Pegasus Bay Finale 2017
Chef Finn explains to the chefs.
Hospitality Tutor Franck Laruelle leads the hospitality students as they wait for the dinner service to start.
Our hospitality student, Sergei ready to serve wine before the dinner begins and our hospitality student Liga preparing the dinner tables.
Past students AND tutors - Joy Bates, Connal Finlay and Joelle Thomson who also presented during the wine tastings earlier in the day.
Past tutors Charlotte Barker & Lois Blackie joined us from Christchurch and Celia with Lynn Williams & Jessica Todd.
Celia with Donna Hoyle, whose careful management of the NZSFW brand identity - logos, images, book designs, has been an important part of the NZSFW success. Pictured here with Martin Keay & Oliver Hay.
Diploma graduate, Marlene Roache with her partner Gervin and Nidhi & Kavita from the NZSFW Team.
Past students Danang (Head Chef), Danielle & Dewa from the Hip Group, Britomart Store. Viv Beck, Mrs Chan, Danny Chan, Paul Daniels enjoy a glass of Kumeu River Cremant.
Riki Bennett with his sister. Hospo student, Tia ready to serve the Canapés.
We were honored to have Carol Hirschfeld as MC for the night and kicked off with a toast!
On the tables.
Celia Toasts Karen Fistonich with Danny Chan
Lois Blackie, Alice Hay, Oliver Hay, Donna Hoyle Marijana Brajkovich, Grant Bevin, Caroline Lassiter
Hospitality student, Megan serving the entree. Sue Sheldon & Michael Brajkovich.
Zoe pours wine at the table to Celia and Kate Brajkovich.
Plating up the entree.
A lot of detail to these dishes.
Chef Finn Gybel and Cookery Student, Misja present the Entrée - Lightly smoked Hapuka with Kina & jus of Moonshell Clams on crustade of sweet malted Barley Bread, pickled onion and dill and served with Hans Herzog Mistral 2016.
Entrée - finished.
Lamb wrapped in crepinette, resting. Nathaniel plating the lamb dish.
Nikesh prepares the green vegetables for the lamb. Plating up the main course featuring of Pigeon Bay Lamb.
Crusted Pigeon Bay Lamb with Ragout of our lamb Chorizo, Pinot jus, blanched peas, yellow & green beans. This was paired with The Crater Rim Pinot Noir 2016 from Canterbury.
Lucie watches the chorizo. Lucie, Ji Yae & Nathaniel at the hobs.
Misja & Drew prepping. Ranjini in the kitchen.
Emi and Rejieli help prepare the dessert course.
Plating up Apricot Dream with Caramel & Noble Rot Infusion and paired with Pegasus Bay Finale 2017.
Kitchen team join to listen to Celia's presentation.
Group of students listen on. Celia presentation - Hay's Restaurant Lamb burger (1994)
The New Zealand School of Food and Wine opened in 1995 and here I am graduating with my MBA, with Oliver Hay (6 months old), my husband, Al, my parents, Sir Hamish and Judith, Lady Hay along with my mother-in-law, June Hay of Pigeon Bay.
Carol Hirschfeld talks to Victoria Biddick - the first student of the New Zealand School of Food and Wine.
Carol Hirschfeld talks to Oliver Hay.