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Newsletter: Dec 2020

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Wrapping up for Christmas...

In a few days, the first Americas Cup Prada Campaign will start near us in the Viaduct and the culmination of so much planning and organisation that it's hard to believe the Americas Cup is going to be part of our lives until March 2021. For those of you outside of Auckland, there have been huge roading and building works around Albert, Customs, Queen and Quay Streets and fingers-crossed this will open soon as a dramatic pedestrian boulevard.

And there is lots happening in the food space. The inaugural list of 100 Iconic Auckland Eats an initiative from ATEED, now rebranded as Auckland Unlimited, is building on Auckland's Food Story. This something that I have been involved with over the years and I am delighted that I have recommended two dishes that have made it to the list. I think I nominated about 12 different dishes in a variety of cafes and restaurants that I felt worthy of a special visit especially for visitors to Auckland.

Auckland is also welcoming an impressive lineup of new restaurants and in a number cases welcoming home top chefs. Matt Lambert has returned from his Michelin-Star rated restaurant in New York to The Lodge Bar, part of Rodd and Gunn on Quay Street. Peter Gordon and Alastair Carruthers have opened Homeland. Highly respected chef Michael Meredith has opened Mr Morrisadjacent to the new Britomart HotelI have posted some photos on my instagram feed of my recent dinner thereChef Ryan Moore, at The Groverecently relocated from UK is also offering exceptional cuisine. Here are my photos of a recent dinner with Hans and Therese Herzog.

And there's more...Ben Bayley's AHI in Commercial Bay and Josh Emmett at Onslow in Princes Street.

So hopefully, this great food offering can entice you into the heart of Auckland's city, especially during this holiday time.

For me, I am heading south. Our annual family tramp will take us to Fiordland and the Humpridge Track. Can't wait.

Happy Christmas

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"More than just a wine guide - There’s a useful and enlightening section on viticulture, a wine drinker’s guide to major (and many minor) grape varieties, a guide to winemaking and even a no-nonsense and very lucid section on evaluating wine plus a history of wine and hospitality in New Zealand"

- Highly Recommended,  Bob Campbell MW 

Click here to buy.

Past students at Canterbury Hospitality Awards 

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Left: Kate Hide (Alumni of NZSFW) and Tim Ogle, Co-directors of Cellar door and Fumihiko Takai 

Hearty congratulations to our Professional Wine sommelier graduate, Kate Hide from Cellar Door in the Christchurch Arts Centre, whose new winebar/restaurant picked up four awards in the Canterbury Hospitality Awards including outstanding new venue and supreme establishment. The wine bar opened in January 2020.

Another Professional Wine graduate, Fumihiko Takai was awarded Barista of the Year. Fumi's cafe is the Espresso Studio by Fushoken, in Riverside Market

Read the full article from Stuff here.



Entrée - Menbosha, spicy oyster sauce, pickled shallots by Jiae

Our Level 5 Diploma students planned, developed and designed a menu of contemporary bistro dishes that could be served in an Auckland restaurant.

In this assessment, they prepared served two entrees and two mains and one dessert to two of their guests. The menu included:

  • 2 starters
  • 2 mains
  • 1 desserts 

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Read the full story here


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Start your Hospitality Career in this fast growing sector of the tourism and hospitality world.

Understand the fascinating world of restaurants and cafés, learn how to taste and recommend wine and make impressive cocktails.

The New Zealand Certificate in Food & Beverage, Barista, Wine & Spirits
(Level 4)
 is a 16 weeks NZQA approved qualification. 

The next intake begins on 8 February 2021. 

Click here for more information. 


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The Advanced Certificate in Cookery consists of two semesters. Semester One covers the NZ Certificate in Cookery (Foundation) Level 3 and Semester Two builds on these foundation skills. Speed, accuracy and consistency are characteristics that you will develop. As your confidence grows you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavours.

Weekly specialist workshops - 

  • Artisan Breads
  • Mediterranean
  • Pates & Terrines
  • Chocolate workshop

As the programme progresses you will focus on preparing three-course menus, Menu planning & costing and Wine.

The next intake begins on 9 February 2021.


Our Annual Christmas luncheon featured a Lamb salad with Asian inspired flavours, 'Ika Mata’ Hapuka oven baked with new seasons Asparagus and warm coconut cream infused with lime and lime leaf. Strawberry trifle with strawberry compote, chilli spiced praline.

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The dishes were prepared by our Level 4 Chef students and the guests were hosted and served by our Hospitality, Level 4 students.


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Join our school holiday courses which are designed to equip high school students with skills for the workforce and other relevant courses.

Cafe Cooking 101 
This introductory course starts with basic food safety training that you practise as you learn knife skills and how to safely cut vegetables to make salads, finished with classic mayonnaise and vinaigrette.

  • 13, 14, 15 Jan 2021 (1pm - 5.30pm)

High School Barista Part One
This 3-day course will teach you the basics of coffee preparation, with a lot of practical time on the machines.

  • 11, 12, 13 Jan 2021 (9am - 12.30pm)
  • 18, 19, 20 Jan 2021 (3pm - 6.30pm)
  • 20, 21, 22 Jan 2021 (9am - 12:30pm)
  • 19, 20, 21 April 2021 (3pm - 6.30pm)


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This programme provides a comprehensive introduction to wine regions and grape varieties.

In-person: 21, 22 Dec
9:00 am - 2:30 pm

Sign up


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The world of wine is very exciting.

Learning more about wine can enrich your life in many ways - whether it be for career development, or to become more skilled at choosing wine to enjoy with friends. 

WSET Level 1 Award in Wines - Learn the language of wine, and become comfortable with aromas, flavours, structural characteristics and more! 9, 11, 16 February

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. 
13, 14, 27, 28 February

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. Starts 27 Feb

WSET Level 2 Award in Spirits - 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. 23, 25, 30 March & 1 April 


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How to Grow your Hospitality Business is an essential tool for those in the hospitality sector.

Click here to Buy for Christmas


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Perfect your kneading and bread-making techniques with the support of our chef in this one day weekend course.

13, Feb 2020
9:00 am - 3:00 pm


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Have fun practising some classic cocktails over three evenings.
5:30 pm - 8:30 pm​

Mon, Tue, Wed
25, 26, 27 Jan


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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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