Newsletter: Dec 2019
Christmas Greetings to you all,
As the year rolls on at such a pace, I am very pleased to check off some of my own personal goals and in particular, it is a thrill to have pretty much finished, the 2nd edition of my New Zealand Wine Guide. As you will see from the cover below, I am honoured that leading winemaker, Kevin Judd has given me access again to his library of wine images. The new cover is particularly evocative with the spectacular autumn colours of Marlborough, New Zealand's leading wine region.
It has been so interesting visiting the wine regions around New Zealand and talking widely with very passionate wine people. Certainly, New Zealand wine is in a great place and while Sauvignon Blanc - essentially 80% of plantings and 80% of exports remains the flagship, the quality of our Pinot Noir and Chardonnay is equally worthy of international recognition. Pockets of Syrah, Bordeaux Blends, Riesling even Pinot Gris plus a host of new varietals keep any wine drinker engaged. Currently, our NZ Sommeliers and Wine Professionals Association is trying to win the chance to host the ASI World Best Sommelier Competition in 2022. This is another goal for me.
Next year, 2020 will mark the 25th Anniversary of the New Zealand School of Food and Wine. From our small beginnings in Christchurch, with three students, through earthquakes, vacillating Government education policy, to our special home, now in the Viaduct...we are looking forward to hosting a special weekend of events over March 7/8, 2025. More details to come on this.
NEW ZEALAND WINE GUIDE
This book appeals to wine enthusiasts as well as those looking to develop their professional wine knowledge about New Zealand.
The revised 2nd edition of the New Zealand Wine Guide includes regional maps, flow diagrams to explain wine-making methods, recommended wines to try and lots of interesting commentary.
We would like to say that the book will be out before Christmas but realistically it will be available in January.
You can pre-order and especially if you wish to give the book as present, we can offer a gift voucher for Christmas with delivery in January 2020.
JANCIS ROBINSON'S WINE ATLAS LAUNCH IN NEW ZEALAND
To celebrate the launch of the World Atlas of Wine (8th ed) by Hugh Johnson and Jancis Robinson, Sophie Parker-Thompson contributed to the New Zealand chapter and David Nash of A Seat at the Table fame, hosted a tasting of iconic Marlborough wines, tasted in Jancis's very own range of glassware.
David Nash and Sophie Parker-Thomson. Line up of Red Wines
The new edition of the book has full nine pages devoted to New Zealand. It is an invaluable resource for wine lovers and students of wine.
Read Celia's story here.
CULINARY JOURNEY OF OUR LEVEL 5 COOKERY STUDENTS
After 36 weeks of cooking, research, planning and practice the final practical assessment was to cook three dishes for two guests, seated in our dining room. The students designed, costed, planned and presented the menu. The goal was to test the student's ability to cook and prepare a short-order menu with time pressure. Exciting and challenging!
Read the full story here. Here are a few photos of their personal culinary journey.
Regional Cuisine (Samoan) - Tuna marinated in coconut cream
Crispy Duck Breast with juniper, orange and thyme glaze with celeriac and cauliflower cream.
Spring Lamb Rack, smashed peas, mint butter, glazed carrots and parsnips, sticky red wine jus.
SPRING URBAN FORAGE
Our Spring Urban Forage Mahinga Kai with Riki Bennett started at Auckland Domain with a walk through the lower tracks to discover a range of edible and not so edible plants, trees and berries. We then returned to the New Zealand School of Food and Wine for a detailed presentation and to feast on a delicious luncheon prepared in the Kai cooker.
Kai cooked potatoes, pumpkin, cabbage, Forage salad, quail egg, NZ spinach & asparagus.
kale and local macadamia nuts.
NEW! BARISTA WITH BK
BK has more than 10 years of experience in the coffee industry working as a Head-Barista, Roasting assistant, Café Manager and a Barista Trainer.
He has previously won multiple Barista Championship's and in one of which he also represented New Zealand and is also a certified Q Grader course.
We have three new and improved Barista courses. Please have a look at our website links for details.
Barista Part One - Introduction to coffees and steaming
Barista Part Two - Latte Art and building speed
Barista Part Three - Advanced: Refining Latte Art and work experience.
Starts 7 Dec, 2019.
10 YEARS OF GARDEN TO TABLE
The launch of Catherine Bell’s new book, Bounty celebrates 10 years of the Garden to Table Trust, a programme that currently helps 180 primary schools around New Zealand discover a love for fresh food through growing vegetables, fruits and even nuts in their school grounds.
We were thrilled to contribute in our small way with a group of our hospitality students, pouring the drinks and handing out the delicious canapes.
Buy the book here.
WSET COURSES BEFORE XMAS & 2020!
Learn more about the fascinating world of wine!
See December and 2020 dates.
WSET Level 1 + Intro to New Zealand Wine The foundations of learning how to taste wine, key grape varieties along with an introduction to New Zealand's leading regions.(3 sessions).
WSET Level 2 Award in Wines This follows on from WSET Level 1 with a focus on international grape varieties and wine regions (4 sessions).
Click HERE to see more classes
Bartending & Cocktails
Have fun, learning how the professionals tend bar and make cocktails over 3 evening sessions.
Mon, 2 Dec, Tue, 2 Dec, Wed 4 Dec
5:00 pm - 9:00 pm
Setting up your food business?
These sessions look at the physical set up of a restaurant, bar, café and commercial kitchen in terms of concept, appliances, customer-flow and location.
Includes: How to Grow your Hospitality Business - by Celia Hay
Saturday & Sunday 29 Feb & 1 March
9:00 am - 3:00 pm
Essentials of Cooking Fine Food at Home
Perfect your cooking skills in our professional kitchen through classic techniques and support from our chef over two-weekend sessions.
Saturday & Sunday
15&16, 22&23 Feb
9:00 am - 3:00 pm
Recipe: Braised beef and beer pie
This is a classic recipe - use good quality beef and a tasty ale for the filling.
