New Zealand Sommelier Awards Dinner
The New Zealand Sommelier Awards dinner was prepared by our in-house Chef Tutor Finn Gybel along with our Cookery chef students.
The menu will be paired was paird with a selection of our partners wines.
Menu
Canapés
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Lightly smoked hapuka with foaming kina & clams on crustade of malted barley bread with samphire, pickled onion and dill
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Crusted Pigeon Bay organic lamb with ragout of our own lamb Chorizo, blanched peas, beans & Pinot jus
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Caramelised Apple & Noble Rot Infusion
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Chef Finn Gybel
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Restaurant set up for the dinner.
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NZSFW Restaurant.
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Students in the kitchen.
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Emi preparing canapés for service.
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Homemade Coppa with Tamarillo chutney and Hummus with pickled radish and Smoked fish rillete with fennel canapès.
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Students preparing the first course - lightly smoked Hapuka.
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Lightly smoked Hapuka.
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Entreé - Lightly smoked hapuka with foaming kina & clams on crustade of malted barley bread with samphire, pickled onion and dill.
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Pigeon Bay Lamb in the making.
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Preparing beans for the main dish.
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Crusted Pigeon Bay organic lamb with ragout of our own lamb Chorizo, blanched peas, beans & Pinot jus.
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NZSFW Students.
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Dessert - Caramelised Apple & Noble Rot Infusion.