Congratulations to Angela Allan, New Zealand Sommelier of the Year 2023 and graduate of NZSFW.
Karan Patyal decants Te Mata Awatea for the judges.
An action-pack day of tasks and assessments from a theory exam to blind tasting of 3 wines in 20 minutes, followed by decanting a bottle of Te Mata Awatea over a candle and then precision pouring of a bottle of Quartz Reef Method Traditional in 4 minutes and more.
Celia Hay, Maika Yamamoto, Andrea Martinisi, Cameron Douglas MS and Ryoma Okinaka from Japan.
Lu Wang from Australia, Celia Hay, Andrea Martinisi, Cameron Douglas MS, Justin Biskup from Australia.
Precision Pouring of Method Traditional wine in 4 minutes.
Celia shows visiting sommeliers around Auckland City.
New Zealand Sommeliers & Wine Professionals were also very pleased to welcome four visiting sommeliers. From Japan, Maika Yamamoto (Mandarin Oriental, Tokyo) and Ryoma Okinaka (Marriott Associa, Nagoya). From Australia, Justin Biskup (formally Head Sommelier Vie du Monde, Melbourne, now based in Perth and Lu Wang (Mr. Wong, Merivale Group, Sydney) - not pictured.
Chef Des Harris oversees the preparation of his menu.
Diploma Chef Sam with Level 4 students
Meanwhile, in the kitchen, a busy group of Diploma cookery students assisted by Level 4 Cooks work under Chef Des Harris who prepared an outstanding dinner for the competitors and guests.
Diploma Chef Matthias works with Sani preparing Salmon en croute
Diploma chefs Sam G and Sam L prepare croquettes.
Helena and India plate the Raised Pork Pies.
Raised Pork Pie Platter with kimchi and pickled vegetables
Quartz Reef Methode Traditonnelle Brut, Central Otago
At the Dinner Table
Alice helps to set up the tables.
Whipped Brown butter served with fresh ciabatta
Diploma chefs Caitlyn and Indira prepare garnishes for the entree.
Action in the kitchen.
Franck leads the service of the entrée.
Entrée - Crudo of Trevally, horseradish, kohlrabi, mint, finger lime. served with Clearview Beachhead Chardonnay.
Searing the beef for the main course.
Plating up the main course.
Beef rump with cap, Jerusalem artichoke, charred-onions, red wine jus.
The main course was served with Hans Herzog Zweigelt 2016.
For dessert - Frozen mandarin curo, crème pâtissière & honeycomb served with Giesen Late Harvest Sauvignon Blanc 2017, Marlborough
Angela Allan wins New Zealand Sommelier of the Year 2023
Suraj GC of Park Hyatt Hotel is placed 2nd.
Vojtech Cukor is placed 3rd. He works at The Grove and completed WSET Level 3 at NZSFW.
Celia Hay, Andrea Martinisi, Maika Yamamoto of the Mandarin Oriental, Tokyo
Guest Sommelier from Australia: Lu Wang (Mr. Wong, Merivale Group, Sydney).
Guest Sommelier from Japan: Ryoma Okinaka (Marriott Associa, Nagoya)
Sommelier from Australia: Justin Biskup (formally Head Sommelier Vie du Monde, Melbourne, now based in Perth
Contestants: Angela Allan (La Fuente, formally of Culprit), Suraj GC (Park Hyatt), Karan Patyal (The Northern Club), Tony Suarez (Hotel Britomart), Vojtech Cukor (The Grove), Andrea Tremaud (The Grove) and Kunal Kohli (Vesuvio, Christchurch).
Congratulation to everyone.
What a great event!