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Lockdown Remote Cooking

Here is a selection of lockdown creations from our cookery students...And good enough to eat!

Featuring: Afgans, Shortbread and Chocolate Caramel slice, on Thursday: Chocolate Cake, Coconut cookies and Citrus slice and followed on Friday with Anzac Cookies, Lemon Sourcream cakes and classic sponge and more!

Henrys Lamington and Chocolate Roulade

Henry's Lamingtons with chocolate sponge roll, basking in the sun.

Conors Ginger crunch

Conor's ginger crunch

Misja Chocolate cake Savoury Muffins coconut cookies copy2

 Misja's platter of choclate cake, savoury muffins and coconut cookies

6.Marianne Lemon cake and Anzac cookies copy

Marianne's sponge Anzac biscuits with lemon cake 

Emi Chocolate Brownie Citrus slice cookies3

Emi's chocolate brownie, citrus slice and cookies

Tamiano Citrus slice yoyos Brownie3

Tamiano's chocolate brownie, citrus slice and yoyos

 Will Hodge Brownie copy

Will's chocolate brownie

iTamiano Anzac Cookies2

Tamiano's Anzac cookies fresh from the oven

3 Henry Afgans Shortbread Caramel Slice copy

Henry's chocolate caramel, shortbread and Afgans

2 Lucie Evans Chocolate cake copy

Lucie's chocolate cake and coconut cookies

1 Reijini Sponge Cake lemon sourcream cake Anzac cookies2

Rejieli's sponge, lemon cake and Anzac biscuits

 Morgans chocolate brownie

Morgan's chocolate brownie

 Ismail Lamington

Ismail's Lamingtons dipped in chocolate and coconut.

Alex Dallas coconut cookies3

Alex's coconut cookies, fresh from the oven.

 Chef Finn

Chef Finn presenting to the students online at home.






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Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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