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
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