Autumn News

New Zealand Chef - New Edition arrives

As our culinary world in New Zealand continues to unfold and develop, it was especially nice to join Lesley Christensen-Yule and Lyndsay Neill at the launch of the 4th edition of New Zealand Chef. With hundreds of recipes, classic techniques as well as more contemporary and fusion styles of cuisine, this book is an important resource for people cooking and working with food. It also featured recipes from recent cookery graduates including our own Canada Loucks with her recipe of Buttered farro, miso salmon and compressed wasabi asparagus. This is found in Chapter 12 – Rice, grains and pulses.

An American in New Zealand Wine


We would like to congratulate Melissa Csigay, a graduate of the Certificate in Professional Wine Knowledge (Sommelier), on her role with Negociants NZ - a leading wine distributor. Originally from Rhode Island, USA, Melissa came to us to study international wines and the WSET. Melissa's working holiday visa enabled her to work for Negociants and she has now gained a three-year work visa with the company. We asked Melissa about her move to study in New Zealand.

Melissa 3 Crop


'I realized I could turn my passion into something more and with that decided to begin my journey studying. New Zealand was somewhere I had never been and didn’t know much about. The wine community in New Zealand is close-knit and welcoming and everyone seems to know each other! I chose NZSFW because of the structure. A 12-week classroom-based course starting with the basics up to WSET level 3. Not coming from a wine background, I knew I wanted to immerse myself in the world of wine but needed to start from the beginning'

Melissa 2 Crop


Melissa is currently Negociant's Sales & Marketing Co-ordinator. 'Without the WSET qualifications I gained at the NZSFW I don’t think I would have been considered. I plan to continue with Negociants; taking advantage of their amazing portfolio of wines, gaining knowledge of the industry and connecting with the charismatic winemakers and industry movers and shakers! Taking the next step in my education, I have recently begun the WSET Diploma of Wine. And lastly, of course, I’ll be drinking heaps of New Zealand wine!'

 

Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

Find out more

The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

Find out more