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NZ Sommelier Awards Dinner with Chef Lek of Saan Restaurant




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Yum Talay – Coconut poached squids and prawns with white wood ear mushroom, celery, pickled red onion, Thai chilli paste dressing

with Clos Marguerite Sauvignon Blanc 2015

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 Chef Lek from Saan Restaurant

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Khanom Jeen – Thai rice vermicelli, smoked fish, fermented red chilli paste, Thai herbs basket

Pasquale Gewurztraminer 2012

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Sok Lek – Thai style spicy beef tartare, watercress, pickled garlic, served with taro chips

With Elephant Hill Le Phant Rouge 2014



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Moo Aob – Roast cured pork belly, Asian greens, served with honey soy sauce


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Massaman Gae – Classic Thai Massaman curry with Pigeon Bay lamb legs, red kumara, roasted broad beans, toast honey cinnamon, crispy shallots

Misha's Vineyard The High Note Pinot Noir 2010

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Yum Thawai – Master stock poached chicken, daikon, green papaya, carrot, celery, long red sweet chilli, Thai herbs, with Thai sesame dressing

Kumeu River Pinot Gris 2013 

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Bangkok 1980 – Smoked Thai shortbread, young coconut meat, freeze dried lychee, salted coconut caramel, jasmine cream

Pegasus Bay Late Picked Riesling 2014. 

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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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