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Cookery Students Mediterranean Lunch

The Cookery Level 4 students must plan a menu which includes making fresh pasta, filleting a fish,  making a braised dish of chicken or beef cheek and an inspired dessert.

Next, they cost the menu in a spreadsheet to meet the budget ($45 pp retail). Often there are adjustments - increasing or decreasing their quantities as appropriate, adding a garnish or something green, not repeating ingredients in one course and then the next. 

The students must create a time plan to enable them to execute the menu starting at 8am and serving at 12.45pm.  The students invite a guest or friend who arrives at 12.30pm.

Dewi rolls out the pasta for the ravioli.

Ellen shapes her ravioli.

Nick's menu

Dewi's ravioli enclose egg yolk and spinach.

Jorry's busy bench.

Ellen's Pan seared snapper with Moroccan board puree, roasted aubergine,served with supreme sauce with capers

Liang's pan-seared fish with tomato cream sauce.

Allan's menu.

Fish with capers.

Dewi's pan-seared fish with beurre blanc, feijoa salsa.

Ali's Clam ravioli with mussel sauce.

Main Beef cheek with Tagliatelle

Main course of Braised Chicken with tomato fettucinine.

Michael's Braised beef cheek ravioli cooked in butter and sage served with a red wine jus on a bed of tomato salsa.

Nick's dessert of local figs, frangipane almond and honey tart. 

Ali's macarons with lime frosting and apple ducks.

Michael's Panna cotta with a strawberry coulis and roasted hazelnut chocolate brittle and crushed meringue.

Liang's Chocolate soufflé

Well done everyone!


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

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

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