Welcome Luncheon 2026
A big welcome to our new cookery and hospitality students for 2026. At our Welcome Luncheon, prepared by the Level 4 and Diploma of Cookery students, we shared a menu to inspire our new cooks and hospitality professionals.
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The joy of preparing and cooking a complex menu and then of course eating the menu with an intriguing combination of ingredients, flavours and textures is very exciting.
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As the plates are placed on the tables in front of our new students, there is the visual impact of vibrant colours, artful arrangement of the ingredients on the plate, and the thrill of eating and savouring each dish.
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The Welcome Luncheon is also significant for new students as it gives them insights as to how their cookery skills will grow and evolve over the next 36 weeks. For the hospitality students, this luncheon introduces them to a menu that you would find at a leading restaurant in New Zealand, and they too are delighted to discover and taste such fine cuisine.
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Local Trevally, pressed as a terrine with pepper, lemon zest, powder of nori seaweed
Tartlette of prawns, mayonnaise, salmon & tomato caviar, green parsley oil
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Confit of duck, pommes Anna potatoes, Sauce Bigarade, infused with orange, blanched carrots, French beans
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Poached plums, prunes, sablé Breton; crumbly butter biscuit with fresh lemon verbena ice cream, plum coulis.
