Saturday 14 March 20209:30 - 18:00
New Zealand School of Food and Wine, Level 3, 104 Customs Street West,, Viaduct, Auckland Central, Auckland, 1010, New ZealandView map
With over 20,000 students through our doors, it's exciting to celebrate the achievements of our diverse former students. From Canada Loucks, now Sous Chef at Euro to Lou Bentley who recently celebrated 10 years of the Akaroa Cooking School to Simon Kelly and his Kelly Washington Wines and Roots Dry Gin and Ettore Donadeo who is now a leading WSET wine educator in Japan.
And to celebrate, we have invited a number of our alumni to share their cuisine and story behind what they cook and the wines that they love at the 25th Anniversary of the New Zealand School of Food and Wine at our premises in the Viaduct.
From 9.30 am, you will be able to reconnect with the long-serving tutor, Philippe Meyer, who shares his secrets on pork rillettes and crunchy bread. Stefan Loetcher apologises, but he will be harvesting his Chardonnay in Hawkes Bay at this time. Michelle Bevan of Mint Cakery will prepare a Sticky Date Pudding with salted caramel sauce and candied pecans. Spencer Matagi, Chef de Partie at Soul Bar & Bistro, will share his favourite Palusami - Taro leaves, steamed with coconut cream along with Samoan lamb chop suey.
In the afternoon, Ginny Grant, from Cuisine Magazine is followed by our new chef tutor, Ana Seini Mailei, who recently returned from seven years in Europe - mostly in Italy, who will share a Pasifika inspired vegan menu.
Leading wine writer, Joelle Thomson will lead-off with a wine tasting of an intriguing line-up New Zealand Pinot Noir: Big Sky from Martinborough, Clos Henri from Marlborough, Crater Rim from North Canterbury, Valli from the Waitaki Valley.
Connal Findlay, the youngest person to gain the WSET Diploma and now a wine merchant in his own right, will follow with a Fortified Revival. Here is the line-up Tio Pepe En Rama Fino Sherry, Barbeito Boal Med-Sweet Madeira, Campbells Rutherglen Muscat and Williams & Humbert Don Zolio 12 year PX.
Joy Bates, recently returned from UK and completing the WSET Diploma with distinction plus gaining the Alsace Prize, will lead a New Zealand PET NAT and Grower Champagne comparative tasting including Black Estate Netherwood Pet Nat and Champagne from small family estates who grow and make their own bubbles.
25th Anniversary Celebration
14 Mar 20209:30 - 18:00Add to calendar