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Newsletter: February 2022

February Greetings

Last week, I was privileged to be invited by WSET Wine and Spirit Education Trust to present at an international webinar celebrating New Zealand Wine Week. I spoke about emerging grape varieties and how NZ Wine's sustainability focus has influenced winegrowing.

In preparation for the similar, I talked with a number of people including Dr Edwin Massey, General Manager of Sustainability at the Marlborough Research Centre. Carbon minimisation is on many people's minds, including ours at NZSFW. Edwin shared the numerous initiatives that SWNS  Sustainable Winegrowing is undertaking with wineries from researching more drought resistant grape vines to monitoring diesel usage along with spray regimes and water usage on a vineyard.  

This is a big subject. Click here to read my post and click through to the WSET YouTube Recording of the whole session.

Over the holiday season, I was very fortunate to have an extended break at our farm in Pigeon Bay on Banks Peninsula. I felt so inspired about this time that I have written a series of posts which may be of interest to city dwellers, especially the post on onga-onga or stinging nettle or the possum attacks on the lemons.

Read the full story from our farm here.

Learning about NZ Wine from the comfort of your home is an appealing idea. As the Covid situation evolves, we may be spending more time at home in the next weeks, so you may be interested in the NZ Wine Micro-credential starting on Tuesday 1st March at 5pm. This course includes wines being despatched to your home. There are 4 sessions running from 5 -8pm over 2 weeks. 

And as we head into these turbulent time, at NZSFW we still have a full programme of courses coming up and are taking advantage of our spacious premises, and high ceilings, to provide a social distanced experience. 

Stay safe,

Ngā mihi,

February enrolment OPEN Cookery Level 3 & 4

Follow this link for information about Certificate in Cookery, Foundation

Example Dishes

  • Confit of duck leg, pommes Anna
  • Beef Wellington with Sauce Bernaise
  • Pacific oysters with tomato and chilli salsa

Starts 28 February 2022 - 17 June 2022
Next in-take 14 June 2022 - 14 October 2022

More information

New: NZQA Cooking Micro-credentials 
2 sessions over 10 weeks

The Certificate in Classic Cooking (Micro-credential) introduces cookery techniques required to prepare a range of classic dishes in a commercial kitchen or at home. 

This NZQA approved micro-credential draws on the French culinary tradition preparations and cooking techniques but also embraces an Asian influence to reflect ingredients and techniques popular in contemporary New Zealand. 

It will run on Wednesdays and Thursdays over 10 weeks. We plan to run this programme throughout the year. 

Starts: Weds, 9 July - Thurs, 8 September 2022 - 3pm - 8pm

Look here for more information. 


The Certificate in Classic Baking and Patisserie (Micro-credential) introduces fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads.

This programme will follow on from Classic Cooking will run for 10 weeks. 

Starts: Weds 13 April - Thur 16 June 2022  3pm - 8pm

Look here for more information.


More information More Information

Barista, Restaurants, Wine knowledge, Cocktails 

Need some practical skills? The Certificate in Food & Beverage, Barista, Wine & Spirits, Level 4 includes:

  • Restaurant & cafe service,
  • LCQ and food safety
  • New Zealand and International wines
  • Bartending, cocktails & mixology
  • Accommodation, superyachts, and cruise ships

Stars: 28 February, 2022 

More information

Eggs Benedict Service Assessment

Great results for the Eggs Benedict assessment for the Foundation cooks.

Eggs Benedict is the most popular Kiwi brunch dish and here our students practice their skills poaching eggs, making hollandaise and cooking to a deadline as the guest is waiting in our dining room.

Canapés & Finger Food Workshop

The Advanced Level 4 chef students learn about business entertaining and the how canapés and finger food are so well-suited for these types of events.

Here are some of the dishes our talented chef students prepared:

• Smoked salmon blinis
• Vol Au Vent of homemade puff pastry wth blue cheese and onion marmalade
• Salmon, cream cheese and spinach roulade
• Vietnamese rice paper rolls with Nuoc Man sauce
• Crusting with seared beef sirloin and onion marmalade
• Filo cups with egg and prawn salad

Read the full story here.

Certificate in NZ Wine (Foundation)  - This programme provides a comprehensive introduction to wine regions, grape varieties, and wine styles that have made New Zealand wines famous around the world.

Online: 1, 3, 8, 10 March 2022 (5pm - 8pm)
In-person: 7, 8 March 2022 (9am - 3:30pm)

Sign up

Barista Part One

This intensive training class will teach you to make delicious coffee every time. It is designed to give you the practical knowledge to prepare espresso coffees in a cafe environment. 

Sat & Sun: 9am - 2:30pm 
19, 20 March 2022
9, 10 April 2022

Sign up

Upcoming WSET Courses

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 over 2 weekends.
7, 8 May & 21, 22 May 2022

Pathway to Certificate in Professional Wine Knowledge, Level 5. Read more info here.

WSET Level 3 Award in Wines - The class-room based course over 4 weekends gives you a detailed understanding of the principal wines regions of the world. Starts 18 June 2022

WSET Level 1 Award in Wines - Learn the language of wine, and become comfortable with aromas, flavors, structural characteristics, and more!
1, 3, 8 March 2022

Artisan Breads

Perfect your kneading and bread-making skills. 9:30 am - 3pm 
Sat, 19 Mar 2022

Sign up

Our Urban Forage (Mahinga Kai) with Riki Bennett starts with a guided walk to identify a range of edible plants and leaves. 

9:30 am - 2:30 pm

9 April 2022
1 May 2022

Sign up

New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.

Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working with legendary Noma chef, Rene Redzepi.
Read more.

The next in-take for the Diploma in Cookery, Level 5 begins on 7 March 2022.

Find out more

Cocktails & Bartending

Have fun practising some classic cocktails over three evenings.
5:30 pm - 8:30 pm​
Mon, Tue, Wed
14, 15, 16 Mar 2022

Sign up

Chocolate Essentials

Discover the diversity of chocolate in this one day workshop, making lots of tempting goodies to take home.
Sat, 2 April 2022

Sign up

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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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