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Mediterranean Lunch with Advanced Cookery students

One of our most popular projects for our Level 4 Advanced Cookery students is to design a three-course menu, costed to a budget and then prepared for a friend to savour.

The three-course menu includes a fish dish, involving the filleting of a fish, freshly made ribbon pasta and dessert - all with a Mediterranean theme. Take a look at this week's impressive efforts enjoyed by the Advanced students. They then serve the meal for their own guest and also get to sit down and eat with them.

Here are some photos of the creative dishes prepared for the Mediterranean Luncheon.

Panisara's Mediterranean Lunch

Pani's Mediterranean lunch menu.

Panisara plating up her entreé.

Entreé - Mini salad with olive oil mints garlic.

Main - Mussels and fettuccine with white wine.

Dessert - Loukoumades with custard and strawberries.

Naoko's Mediterranean Lunch

Naoko's luncheon menu.

Naoko in the kitchen.

Entreé - Genovese pasta


Snapper acqua pazza with Ciabatta

Fresh Ciabatta.

Dessert - Panna cotta with strawberry curd.

Claudia's Mediterranean Lunch

Claudia's Luncheon menu.

Claudia in the kitchen.

Entreé: Red snapper crudo, mandarin, dill

Main - Ravioli with lemon zest and goats cheese.

Dessert - Greek bougatsa, pickled strawberries

Dawn's Mediterranean Lunch

Dawn's Mediterranean Lunch Menu.

Dawn in the kitchen preparing her entreé.

Entreé - Marinated gurnard with carrot puree accompanied by roasted asparagus.

Main - Sun-dried tomato with pros freshly made fettuccine topped with basil.

Dessert - Cooling french Vanilla ice-cream topped with a fresh strawberry compote.

Jae's Mediterranean Lunch

Jae in the kitchen.

Entreé - Pan-fried Gurnard with chunky olive salsa

Main - Tagliatelle with tomato sauce and lamb loin

Dessert - Tiramisu

Levi's Mediterranean Lunch

Levi's Mediterranean luncheon menu.

Levi in the kitchen.

Entreé - Grilled tarakihi served with cranberry couscous salad.

Main - Moroccan braised lamb shoulder with caper & chilli spagetti.

Dessert - Mango pavaso

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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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