Call Us

Mediterranean Lunch with Advanced cookery students

This week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta, and dessert - all with a Mediterranean theme.

This is one of our most popular projects for our students to design a three-course menu, cost a budget, and then prepared for a friend to savor and also get to sit down and eat with them. 

Along with our cookery students, our Food & Beverage Level 4 students showcased excellent wine and food service for our guests. 

Below are some of the creative menus and delicious dishes prepared by our students. 

Ethan's Mediterranean lunch menu & dishes

Ethan preparing for lunch service and his menu. 

Entrée: Pan-fried gurnard served with fresh garden salad and caper and balsamic vinaigrette
Main: Beef cheek and spinach ravioli with a rich and creamy olive and tomato sauce
Dessert: Caramelised plum upside-down cake with chantilly cream

Jazzmine's Mediterranean lunch menu & dishes

Jazzmine preparing for dessert and her lunch menu.

Entrée: Pan seared fish with salsa and mesclun salad
Main: Ribbon pasta with a braised chicken sauce, leeks & mushrooms
Dessert: Pantespani with lemon syrup, whipped cream, and almonds

Kyle with his Mediterranean dishes

Kyle with his Tiramisu and ready for dessert service. 

Entrée: Snapper with cherry tomatoes
Main: Beef cheek ragu with handmade ribbon pasta
Dessert: Tiramisu with coffee liqueur

Lidia's Mediterranean lunch menu & dishes

Lidia prepping for dessert service and her Mediterranean lunch menu

Entrée: Braised beef cheek ravioli on spinach nests with slow cooked red wine & tomato sauce, parmigiano tule
Main: Pan-seared tarakihi on grilled eggplant hibiscus pickled beetroot, fire roasted tomato vinaigrette, whipped feta & basil oil
Dessert: Semolina cake soaked in orange blosson syrup, rosewater sorbet, pistachio crumb & candied orange peel

Rebecca's Mediterranean lunch menu & dishes

Becky preparing her ravioli dish and her lunch menu. 

Entrée: Pan-seared snapper, lemon, oregano, garlic with a mesclun salad
Main: Ravioli in beef cheek ragu, spinach, and ricotta, mushrooms
Dessert: Filled choux pastry, flavors inspired by Baklava from Greece, Tiramisu from Italy, and the Spanish flan from Spain

Tatto's Mediterranean lunch menu & dishes

Tatto garnishing his dish and his lunch menu. 

Entrée: Mediterranean fish with tomato and tapenade
Main: Ravioli with creamy sauce
Dessert: Baklava with yogurt

Urisha's Mediterranean lunch menu & dishes

Urisha with her apple roses and her lunch menu. 

Entrée: Pan seared snapper with Italian herb roasted vegetables
Main: Fettuccine Al Burro with handmade pasta
Dessert: Apple roses with raspberry coulis

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