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Newsletter: Apr 2020

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Hello there

From my side, it seems both a short time and a long time since March 24, when we first went into lockdown. I can't believe how long it has been and find myself now counting the days, if not the hours, until we emerge, energised from this time out.

In my family, we are fortunate to have eaten well and enjoyed fresh, nutritious food around our dining table, including an eclectic selection of wines. But this time has also provided a unique opportunity to reflect on both personal and professional goals as well as the never-ending theme of how to survive in business amongst all this confusion. 

We are focused on the future, and I am genuinely excited that under Alert Level 3, NZSFW can OPEN with our practical workshop classes of no more than 10 people per class. Franck, Finn and I have worked hard to keep our NZQA students engaged in their remote bubbles, and feeling a sense of engagement and progress with their studies. Next week marks a new chapter, and one that is defined by our COVID-19 Return to School Plan and all that this entails.

Some of you may recall, that I was planning the launch of the new edition of the New Zealand Wine Guide. Long ago, we thought the books would arrive from Hong Kong in February. This date changed to March and then hoped to have a for a launch on April 1st. Thwarted by circumstances beyond our control, I am relieved and delighted that the books are now in Auckland. While I am not sure about the book launch date, we have planned an online, interactive Certificate in NZ Wine to celebrate their arrival.

This is our new NZQA micro-credential and we have partnered with Glengarry Wines so that YOU can sign up for Tuesday 12 May and join us anywhere in New Zealand. The wines will be shipped to your bubble and perhaps a number of you may wish to share the wine and the knowledge together while listening to me... This is a real qualification and it does require us to sign you on to NZQA but it will be fun and perhaps transform your knowledge of New Zealand regions and their distinctive wines.

And let's face it, we are all going to be tourists in our own country so this could be just the prompt you need to find out more about our regional wine story before you go touring in the months to come.

From Tuesday 28 April, we will be open at our campus in the Viaduct.

Stay safe and have fun,


Rejieli Pecan Pie Bacon and Egg Lemon tart Edit

The Cookery Level 3 students have been busy on pastries. Featured above is Rejieli's platter of Pecan Pie, Bacon & Egg Pie and slices of freshly baked Lemon Tart.


On retreat, the Level 4 chefs have been working on beef and lamb. The seared beef garnished with sesame, soy and dijon mustard is always a popular dish.

Beef tartare of diced, raw eye fillet and served with gherkins, shallots, capers, anchovies, parsley and egg yolk can be a creative challenge for some. Jiae's presentation of the salad and the tartare is dazzling and Hansen's tempting salad of succulent beef would satisfy many hungry diners.

Cookery level 3: Next Intake - June 9 2020

For people who already have Level 3, you could join the Cookery Level 4 semester only starting on June 22, 2020.


From their home kitchens, we have some inspired and mouth-watering dishes prepared by the Diploma Level 5 chefs. Their remote cooking topic has been Edible Plants and we use for a text, Harold McGee'sOn Food and Cooking. McGee says of plants that they "essentially nourish themselves" building tissues from water, minerals and air, transformed by sunlight. Autumn's bounty offers countless opportunities to experiment.

On the left is Jade's interpretation of Sous Vide Leek garnished with leek julienne and parsley. The middle photo is Nathaniel's umami broth with shiitake and portobello mushrooms. On the right, Sean has plated his braised cabbage rolls, stuffed with mushroom, bacon and shallots and a broccoli purée which cannot help but excite the palate, even in a newsletter. 

Cookery Level 5 Next Intake: 20 July

See all the photos here.


MG 4822

Join us from ANYWHERE in NZ for for my online Certificate in New Zealand Wine and learn from your home.

These are interactive live sessions where we taste together and discover New Zealand wines in a way that will open your eyes to new flavours, producers and enhance your understanding of the different wine regions.

We have partnered with Glengarry Wines so you can purchase the wine to be tasted at each session and have your own private supply delivered to your home. Celia will lead you through the course.

Session 1 

  • Leading  international grape varieties and their origins 
  •  Sensory Evaluation - understand aromas and flavours
  •  Wine tasting techniques and term

Session 3

  • Winemaking terms and basic process
  • Leading red grapes
  • Regional maps and important red wine regions

Session 2         

  • Climate and leading white grapes
  • Viticulture and the vineyard growing cycle
  • Regional maps and important white wine regions

Session 4         

  • Short history of New Zealand wine leaders
  • Sustainable winegrowing, organics
  • Basic wine faults
  • How to read a wine label

Delivered Online: Over 4 evening sessions from 5:00 pm - 8:30 pm
Tuesdays & Thursdays: 12, 14 & 19, 21 May with an online written assessment.

This is an NZQA micro-credential and you will also gain unit standard 29926.

Dates for the Onsite course at the NZSFW campus are 13, 14, 27 & 28 June from 9:00 am - 3:30 pm. 



If you have been working in hospo and have great practicals skills but now have some down time to fill, you may want to look at - 
NZ Certificate in Hospitality & Event Management, Level 5

We can offer Recognition of Prior Learning (RPL) for Food and Beverage Level 4 if you have sufficient practical experience working in a restaurant, bar or hotel. We can talk to you about your skills and what you would need to do to enrol in the Level 5 certificate. Please email us directly at

NZ Certificate in Food and Beverage Level 4 starts on June 2, 2020 and consists of a number of modules including:

  • Barista
  • Bartending and WSET Level 2 Spirits
  • New Zealand Wine
  • Customer service
  • Culinary and Cookery Knowledge

Chef’s Diploma in Cookery, Level 5

7 Nathaniel plating lamb

If you hold NZ Cert in Cookery Level 4, you could join our July 20 intake.

This programme focuses on ingredients and the understanding of advanced cookery techniques and building an in depth knowledge of how products are transformed by cooking processes. Human Resources and Kitchen Management also form an important part of skill development. View more information here.


White wine flight

The LCQ Licence Controller Qualification or the Duty Manager's Certificate is required if a business sells alcohol. It consists of unit standards:

  • 4646 – Demonstrate knowledge of the Sale and Supply of Alcohol Act 2012
  • 16705 – Demonstrate knowledge of host responsibility requirements

Next Online Course: Saturday, 9th May

For onsite courses please have a look here for the next available dates.

People working with food need to get trained in food handling and hygiene. Our one day class provides and general understanding of this top and includes unit standard

  • 20666 - Demonstrate basic knowledge of contamination hazards and control methods used in a food business. 

Next Online Course: Thursday, 7 May 2020

For onsite courses please have a look here for the next available dates.


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WSET Level 2 in Spirits - In this course, you will gain a comprehensive understanding of the most important spirit and liqueur categories, how they are produced and how they can be used as beverages and transformed as cocktails.
(4 Evenings)

WSET Level 2 Award in Wines - You will learn about the major wine growing regions from around the world, understand their grape varieties and styles of wine as well as interpret their labels. 
(5 Weekdays or 2 Weekends)

WSET Level 3 Award in Wines - The class-room based course over 4 weekends ensures you develop a detailed understanding of the principal wines regions of the world. (4 Weekends)

French Wine Scholar - This advanced programme covers French wines and their regions in detail with tastings to support your learning.
(5 Days + exam)

9 Reijieli and Emi  MG 5560


NZ Wine Guide 2019 Front Cover2

The New Zealand Wine Guide is a concise and accessible guide for people wishing to discover New Zealand’s rich and distinctive world of wine.


Chocolate Gateaux with with Chef Ralf

Working with chocolate can be challenging. Join Chef Ralf as he explains the techniques for chocolate success. 

Sat, 6 June
Sat, 4 July
Sat, 8 Aug
9:30 am - 3:00 pm


Cocktails 1

Over three sessions you will start with an understanding of how a bar works and some basic service techniques.

Mon 25, Tues 26, Wed 27 May 2020
5:00 pm - 9:00 pm


Bread buns 2

Feel the push and pull as you knead your way to bread magic. It's fun to learn and enormously satisfying to master the art of bread-making. 

23 May
20 June
25 July
9:30 am - 3:00 pm


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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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