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Spanish dinner with Chef David Puig Zaragoza

Spanish dinner with Chef David Puig Zaragoza

Chef David Puig Zaragoza's Spanish Tapas Dinnner prepared by 20 of our culinary students along with a group of dedicated food lovers who chopped, sliced, sauté and simmered to create this outstanding dinner under David’s guidance.  Sophie Cotter of St Vincent’s Cave had paired dinner with a selection of exciting Spanish wines.





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Guest Chef David Puig Zaragoza from Maximal Concepts, Hong Kong


The Menu

Natural Oyster with cherry “Gazpacho” and compressed cucumber

with Menganito Verdejo 2015




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Organic Salmon Ceviche, salmon roe, crispy quinoa, citrus sesame

with Mestizaje Blanco 2014




Slow coocked duck egg with “Chorizo” and potato foam

with Bajondillo Garnacha 2014

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Caldoso paella” with sliced octopus and roasted garlic allioli

Sardon del Duero Tempranillo 2014



3 Chargrilled Octopus recipe copy


Pigeon Bay Lamb Rack with “Romesco” sauce and leeks

Oliver Moragues Crianza 2013


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Churros with chocolate with Alvear Moscatel

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4 Churros Recipe


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Front of House Team


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Sophie Cotter of St Vincent's Cave




Shiz Scott, former NZSFW student and DNA director of Maximal Concepts, Hong Kong.

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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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