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Spanish dinner

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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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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