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More Remote Cooking

The Advanced Chefs have been making desserts - from macarons to puff, choux and on to gnocchi.

Jiae Macaroons

After some experimental times, Jiae has presentend these perfect macaroons.

Puff pastry

Working with puff pastry to transform it into Tart Tartin

Han Sen Tart tartin

Hansen's Tart Tartin made from puff pastry with a view out from his apartment in Auckland City.

Normandy apple flan Puff pastry 2 04 2020 at 5 18 PM

Nikesh's tart tartin

Ruperts Poached Pear

Rupert's Poached Pear in red wine

Bee souflee omelette

Bee's soufflé omelette

Oleksil Souffle Omelette

Oleksil's soufflé omelette

Jiae Paris Breast

Jiae prepares the bottom layer of her Paris Breast. Looking special.

Jiae Hand piped Gnocchi

Jiae's handmade and piped gnocchi 

Jiae Gnocchi

Jiae's gnocchi baked off in a creamy bechemel and ready to eat.


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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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