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W&F Celebration 18-20 August

While some focus on the weather in winter, I like to remember all the things that I can get done while not feeling the temptation to dash outside and bask in the sun. And baking, shared dinners and comfort food certainly fall into the category of winter treats. Cooking at home, it is often only in the darker months that you find time to experiment, with unfamiliar ingredients or novel cookery techniques, and have the patience to persevere. With this thought in mind, we are looking forward to our 5th weekend of cooking, dinners and wine tasting over the weekend of August 18 - 20th.

I will be sharing my family cooking skills with the One Dish Dinners at 11am on Sunday 19 August. This is part of the General Admission Pass and includes cooking demonstrations, wine tastings and wine classes. At 1pm, our Chef Tutor David Schofield will prepare Salmon~three ways sharing simple fish techniques to transform your cooking repertoire at home.

The Complimentary Wine Classes which are part of the General Admission ticket will feature the white grape Chenin Blanc with Joelle Thomson at 2pm and a tasting of Natural wines with Lynnette Hudson at 4pm.

Join Chef Stefan Loetcher for a Swiss Inspired culinary adventure, featuring a menu inspired by his homeland with wines from leading Swiss ex-patriot winemakers. The menu includes Bündnerfleisch- Air dried beef / Raclette, Capuns - dumplings stuffed with Silverbeet paired with Stefan's own Oak Estate Chardonnay; Emmentaler Lammvoressen - Lamb Emmental style paired with Herzog Zweigelt; Zürcher Geschnetzeltes mit Rösti and to finish VermicelleChestnuts, meringue, vanilla ice-cream. You can join Stefan in the kitchen to help prepare the menu and then go through to our dining room for the service ($125) or just join us for dinner ($95).

Rewi and Rikki


A highlight will be the Urban Forage & Luncheon with Maori TV chef Rewi Spraggon and Park Ranger-Forager Riki Bennett who will lead us on a guided walk of culinary discovery and this is followed by a gourmet luncheon prepared by our chefs and NZQA cookery students. The menu will be paired with wines specifically from the Auckland region. 


The Wine Tasting Room, featuring a special selection of high quality, intriguing wines for you to taste and purchase on Sunday August 19 from 12 - 6pm. 

The New Zealand Sommelier and Junior Sommelier of the Year Competitions will take place on Sunday August 19. This competition recognises excellence in New Zealand and international wine knowledge for outstanding candidates working as a sommelier or senior manager in a hotel, lodge or restaurant. In 2018, the winner will travel to international competitions in China and Japan. You will be able to view the finalist compete in the practical wine service which runs from 2pm.

For Sommeliers and Wine Professionals, join Bob Campbell MW on Monday 20 August from 10am - 2.30pm to hear his knowledge of wine judging, competitions and how to get invited to be a judge. Together we will then taste a selection of Auckland wines made from fruit, exclusively grown in this area. The top wines (White, Red and Sparkling) will be awarded the inaugural NZ School of Food and Wine - Auckland Wine of Origin Trophy.

Come along to our Foodography #Dinner. Bring a friend and learn how to unlock the secrets behind taking and sharing mouth-watering food shots while styling your own 5 course dinner. It's fun and you may discover your own distinctive food-styling talents. As this event sold out in 2017, Book Now

My recent travels to Georgia

In June, I was very fortunate to be invited to visit Georgia for the General Assembly of the ASI Association of Sommeliers International and to present the New Zealand Sommelier and Wine Professionals's credentials for membership. What I discovered was this fascinating country, with a rich and dynamic culture, that has struggled to emerge from decades, if not centuries, of domination by its larger neighbours and its unique wine traditions are framing Georgia's 21st century renaissance. Read and view my story on  the Natural Wines of Georgia and the Qvevri.

View here my post as the New Zealand Sommeliers and Wine Professionals join ASI Association of Sommeliers.


2017 Foodography Dinner.
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2017 Wine Room.
Buy Tickets here

Looking forward to seeing you soon.

With best wishes,

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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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