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Remote Cooking by our Cookery Level 5 students

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Jade's Leek with Salsa Verde

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Nathaniel's Sous Vide Leek with Salsa Verde & Umami Broth

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Nathaniel's Cabbage roll with Broccoli Puree

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Sean's Sous Vide Leek with Salsa Verde

 

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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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T School v3

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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Recent Articles

Keep up to date with the latest from the New Zealand School of Food and Wine.

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Coravin Founder Greg Lambrecht

Coravin Wine Preservation System demo with inventor Greg Lambrecht

Founder and inventor Greg Lambrecht visits New Zealand to demonstrates his ground-breaking Coravin System of wine preservation. The device uses a needle to extract wine without pulling the cork, and inserts inert argon gas to preserve the wine.

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Marco Polo Mosaic from Palazzo Tursi

Marco Polo Background

Aged 17, Marco Polo travelled with his father and uncle, across Central Asia to the court of Khubilai Khan.

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Steak Tartare platter

Marco Polo and Steak Tartare

Then, I can also tell you that people eat the raw flesh of poultry, sheep, oxen and buffalo...

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Marco Polo traveling

Marco Polo: Food discovered on his travels

During 1280s, Marco Polo, while serving Khubilai Khan, the first Mongol Emperor of China, travelled across the empire, and reported back his observations including local foods.

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