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

--

Crusted Pigeon Bay organic lamb with ragout of our own lamb Chorizo, blanched peas, beans & Pinot jus

--

Caramelised Apple & Noble Rot Infusion

Chef Finn Gybel

Restaurant set up for the dinner.

NZSFW Restaurant.

Students in the kitchen.

Emi preparing canapés for service.

Homemade Coppa with Tamarillo chutney and Hummus with pickled radish and Smoked fish rillete with fennel canapès.

Students preparing the first course - lightly smoked Hapuka. 

Lightly smoked Hapuka.

Entreé - Lightly smoked hapuka with foaming kina & clams on crustade of malted barley bread with samphire, pickled onion and dill.

Pigeon Bay Lamb in the making.

Preparing beans for the main dish.

Crusted Pigeon Bay organic lamb with ragout of our own lamb Chorizo, blanched peas, beans & Pinot jus.

NZSFW Students.

Dessert - Caramelised Apple & Noble Rot Infusion.