Call Us

Gastronomic Luncheon Prepared by Level 4 Chefs

As we wind up the programme for the Level 4 cookery students, before their workplacement, one highlight is the preparation of a gastronomic luncheon for the incoming Level 3 and 4 students.

The Level 4 students worked in small groups to prepare the different dishes and designed their own components and garnishes.


Chicken Ballotine - waiting for sauce


Pan-seared Salmon


Financier on Smoked Biscuit


As each dish is brought to the table, one of Level 4 students describes the dish and explains a little about how it has been prepared.



Pan-seared Salmon, parsnip purée and pickled red onion on crouton, baked fennel, fennel wafer, Chef Finn’s brown butter sauce.


Baked Fennel


Baked Fennel Wafers


Pickled Red Onions


Chef Finn Plating up Entree


Butternut for Entree






Chicken ballotine, confit of chicken drumstic, with butternut chutney & grilled butternut wedge, Brussel sprouts and kale wafers, warm vinaigrette with rosemary & pumpkin seeds.


Chicken ballotine straight from ovechicken drumsticks



Confit chicken drumsticks


Brussel sprouts


Plating up Chicken Ballotine






Financier on smoked biscuit, rhubarb purée & white rhubarb ice cream, marshmellow, caramel wafer.


Marshmallow Slab


Marshmallow Cubed


Rhubarb Puree


Blow torching the Dessert



Latest Newsletter

See our latest email newsletter.

Read now


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.

Find out more

The School

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

Find out more