Saturday 14 March 202019:00 - 22:00Add to calendar

New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct Harbour, Auckland Central, Auckland, 1010, New ZealandView map

EntreeDom PerignonPegasus Bay WinesTori and PhilippeToasting glassesLois BlackieNici Wickes and Felicity Kidd

Join us to celebrate 25 years

With a dinner prepared by Chef Finn Gybel and our Advanced and Diploma Students. Our menu reflects is inspired by Autumn flavours and starts with Chef Finn's signature smoked fish on Barley Bread, inspired by his Danish heritage. Naturally, we are using our organic lamb for the main course with our own chorizo sausages. For dessert we have an apricot theme with apricots prepared in a number of surprising ways.. 

Wine pairs are chosen for some of our most loyal supporter including the Brajkovich Family of Kumeu River, Hans and Therese Herzog and the Donaldson Family from Pegasus Bay.


Canapes with Kumeu River Cremant


Lightly smoked Hapuka with Kina & jus of Moonshell Clams on crustade of sweet malted Barley Bread with Samphire, pickled onion and dill

Hans Herzog Mistral 2019


Crusted Pigeon Bay Lamb with Ragout of our lamb Chorizo, Pinot jus, blanched peas, yellow & green beans

Rockburn Pinot Noir 2019


Apricot Dream with Caramel  & Noble Rot Infusion

Pegasus Bay Aria


Coffee & tea


Ticket typePriceQuantity
General Admission$110.00
General Admission - Past Student Discount$80.00

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