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Finger Food Treats

A special day for our Advanced Cookery students preparing mouthwatering finger food treats.

Here are some photos of our students preparing some delicious dishes. 

Starting with Celia's ever-best, fresh out of the oven Spinach and Salmon Roulade.

Spinach and Salmon Roulade 

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Our Advanced chefs in the kitchen & our crispy fried carrot, celery and ricotta wontons.

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Our student Okleksii from Ukraine holding a plate of Blini - with smoked salmon mousse topped with paprika.

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Yorkshire puddings with rare beef & horseradish cream and finally Filo pastry tartlets with chervil & coriander mousse.

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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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