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Level 3 Family Luncheon

Fresh summer flavours at our luncheon this week which was prepared by our cookery students at the end of their Semester 1, Foundation cookery for their friends and whānau.

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Level 3, Foundation cookery students along with Chef Des Harris. 

The three course menu featured Summer Gazpacho à la Des Harris with crusty bread, followed by pan seared Tarakihi with green beans, almonds with tomato & red capsicum salsa and Pavlova with seasonal berries & lemon curd to finish. 

Here is the lunch menu and photos from the lunch.

Feb 10 2023

Freshly chopped tomato, cucumber garnished with basil leaves.

Alice plating the first course of Gazpacho

Entrée: Summer Gazpacho à la Des with crusty bread. 

Claudio and Alan preparing their main dish. 

Mona ready to serve her main dish featuring market fish along with some fresh vegetables. 

Main: Market fish, green beans, almonds with tomato & red capsicum salsa

Jeoff topping up his dessert with lemon curd. 

Apichat, Joanna, Charlie & Alan ready to plate the final course. 

Dessert: Pavlova with seasonal berries & lemon curd.


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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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