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Mediterranean Lunch with Level 4 Cookery students

For the Mediterranean Menu, the Advanced students must design and cost out a menu to a budget which includes a fish dish (the need to fillet the fish) freshly made pasta (ribbon or ravioli) and a tempting dessert.

The students are able to invite a guest to join them for this gastronomic luncheon which they prepare during the morning.

Here are some photos of the delicious fare prepared by our students

Adam's Mediterranean Lunch

Adam's Mediterranean menu

Entreé - Pan seared fish, barley salad with olives, capers, salsa verda

Main - Mushroom ravioli, braised beef cheek with pickled enoki

Dessert - Vanilla panna cotta with strawberry compote - tuille 

Angela's Mediterranean Lunch

Angela's Mediterranean lunch menu

Entreé - Pan fried fish of the day, garlic thyme, brown butter served with capers & calamata olives, Tomatoes on the vine

Main - Beef cheeks Ragu with Tagliatelle and shaved Parmigiano

Dessert - Baklava with rose water, poached pear & chantilly cream

Anyeeka's Mediterranean Lunch

Anyeeka's Mediterranean lunch menu

Anyeeka preparing her fish dish

Entreé - Pan-seared gurnard with balsamic vine tomato and asparagus

Main - Slow-cooked beef cheeks, purée sauce with pappardelle pasta

Dessert - Vanilla panna cotta with white chocolate hazelnut crumble and strawberry coulis


Ben's Mediterranean Lunch

Ben's Mediterranean lunch menu

Entreé - Crumbed Gurnard with olive tapenade, fennel and cucumber salad with vinaigrette

Main - Squid ink pasta with beef cheek and spinach ragout

Dessert - Baklava, orange and whip cream sugar

Caitlin's Mediterranean Lunch

Caitlin preparing her fish dish

Entreé - Herb crusted fish with sauteéd mushrooms and spinach


Main - Beef ragu with fettuccine

Dessert - Strawberry and ricotta parfait

Georgia's Mediterranean Lunch

Georgia's Mediterranean lunch menu

Entreé - Chicken and mushroom ravioli with vinc blanc sauce

Main - Pan-seared fish with pine nut crumb, pea puree, grilled heirloom tomatoes, parmigiano polenta and basil olive oil

Kevin's Mediterranean Lunch

Kevin's Mediterranean lunch menu

Entreé - Pan fried fish fillet with polenta mousse, anchovies, fried capers and candied tomatoes

Main - Pappardelle with beef ragu (bolognese sauce)

Luanna's Mediterranean Lunch

Luanna's Mediterranean lunch menu

Entreé - Mushroom Risotto served with pan-seared gurnard

Main - Pesto pappardelle served with braised chicken breast in a creamy pesto sauce

Dessert - Tiramisu


Luca's Mediterranean lunch

Luca's Mediterranean lunch menu

Entreé - Creamy parmesan pappardelle with braised chicken

Main - Pan fried herb crusted fish with cherry tomatoes and olives



Matthias's Mediterranean Lunch

Matthias is ready to serve his main dish

Matthias's Mediterranean lunch menu

Main - Braised beef cheek pappardelle, asparagus and grilled parmesan

Dessert - Earl grey panna cotta, fresh berries, brandy snap served with a berry fruit coulis


Niten's Mediterreanean Lunch

Niten's Mediterranean lunch menu

Entreé - Trevally fillets, marinated olives with rosemary, garlic, lemon and plaited white bread


Main - Braised beef cheeks with pasta

Dessert - Sfouf (Lebanese turmeric cake) made with semolina, turmeric and almonds & walnuts

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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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