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Newsletter: October 2019

Nearly Spring Greetings!

In 2003, NZSFW were approved to teach the wine education programmes of the London-based Wine and Spirit Education Trust (WSET). Since that time, hundreds of students have obtained the various levels of WSET qualification and to its credit, WSET is now the largest global provider of wine qualifications with over 85,000 candidates studying each year around the world.

We are delighted to be invited by WSET to hold its first ever global Wine Education Week from 9 -15 September 2019. This is a part of the WSET 50th anniversary celebrations. Wine Education Week aims to engage with the growing population of wine consumers worldwide, encouraging everyone to learn more about wine. 

WSET Education Week includes a series of one hour tasting to expand your wine knowledge.

Tuesday, 10 Sept           Tuesday, 10 Sept
5:00 - 6:00 PM              6:15 - 7:15 PM


Wednesday, 11 Sept      Wednesday, 11 Sept
5:00 - 6:00 PM             6:15 - 7:15 PM

On Monday 9 September, we will host a French Wine Tasting for WSET past and present students. Our guest will be champion sommelier, Andrea Martinisi with a selection of fine wines from Maison VauronNew Zealand's specialist French wines store.

Register for WSET 50th Wine Tasting






NZ $25

Register Here

299 300

301 302 

What a thrill to host John Szabo MS, our special guest from Canada, and an expert on volcanic wines. Over four days in Auckland, I was able to introduce John to a tasting of Auckland's wine region.

We visited Michael Brajkovich MW of Kumeu River and learnt of their rusty iron pan that gives power to the Hunting Hill Chardonnay. Inside Villa Maria's crater, we learnt more about the soils that are key to their Ihumatao wines especially the highly awarded Chardonnay. At an informal gathering of geologists and geotechnical engineers, along with viticulturist Milan Brajkovich, debate ranged on the definition of Auckland's Volcanic Field to the draft geological map of the region prepared by Natasha Kirkeby of Tonkin and Taylor.

We ventured to Man O'War on Waiheke Island and spied large basalt rocks driving out to Stonybatter with winemaker, Duncan McTavish. Tastings with David Evans of Passage Rock, Rory Dunleavy of Te Motu and a wrap up at Cable Bay certainly provided John with wine for thought...more on this in the next newsletter...

July's Urban Forage 

Riki Bennett with the Nikau Palm.

To Māori, mahinga kai or food gathering is a natural part of contributing to the table, working within the seasons with what food resources are available in the natural environment. Riki Bennett holds a deep understanding of the flora of New Zealand and our urban forage focused on learning more about the trees and plants that flourish locally and what is edible - from Nīkau palm shoots: tasting of chestnut to puha and berries from the noble Kahikatea tree.

The Urban Forage started with a guided walk to identify local edible plants followed by Riki's detailed presentation and gourmet luncheon of smoked and steamed kai back at the New Zealand School of Food and Wine. 
Read more.

Join our Spring Forage: Saturday 16 November.

NZ Sommelier of the Year Awards

How exciting for Dion Wai, now winner of the New Zealand Sommelier of the Year for the second time. 

Dion has spent the last few years working at Michael Dearth's Baduzzi, the Northern Club and more recently at Huka Lodge. Dion is also a graduate of the New Zealand School of Food & Wine completing the Certificate in Professional Wine Knowledge and WSET qualifications in 2017. Congratulations to Dion who now heads to the UK on his OE. We hope he is not away...too long.

 Nikki Weir, from Sid at The French Café, is the Young Sommelier of the Year 2019.

Originally from Scotland, Nikki has been working in Auckland for some time and was runner-up in 2018. Nikki wins a trip to North Canterbury hosted by Pegasus Bay, Black Estate and Greystone wineries.

Read the full story here

Victoria (Tori) Haysom is the New Zealand Young Wine Professional 2019 - a category for people working in wine sales.

We are delighted to report that Tori has completed two NZQA programmes at NZSFW: NZ Certificate in Cookery followed by the Certificate in Professional Wine Knowledge. We are very proud of Tori's achievement.

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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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