Level 4 Canapé event for Court of Master Sommeliers

Level 4 Cookery students, as part of their module on canapés and business entertaining, prepare the canapés for the Court of Master Sommelier’s Awards Reception at the New Zealand School of Food and Wine. 

The Hospitality students lead by Franck Laruelle provided the service to guests. The allergen brief requested no dairy products, nuts or shellfish and a cultural requirement of no beef.

Here is the menu created by Chef Finn and the students:

Tuna with lemon, nasturtium and Tapioca chips

Hapuka in nori with pickled beetroot, avocado and dill.

Chicken & skins with fennel and mayo (ballotine).

Asparagus tartlette with quail egg.

Cured filet of lamb with mushroom puree, pickled mushrooms and enoki on bread crouton.

Apple compote, puffed rice in chocolate.