New Zealand School of Food and Wine

Classic Cookery Micro-Credential - focus on fish…
Nicolas Drexler

WSET 2 Spirits and Cocktail & Bartending Skills
 
The WSET® Level 2 Award in Spirits course is ideal for people who wish to work in bartending, restaurant service and cocktail roles as well as those working in retail or wholesale sales. It also offers valuable professional development for people working on superyachts, in hotels and in hospitality.
 
Unlike the standard WSET Spirits course this programme includes a practical cocktail-making. which helps reinforce the theory with more opportunity to taste and work with the various spirits. 
 
We only run this combined course once a yea.
 
Course Details
2 Weekends: Saturday, Sunday (9am - 4pm)
20, 21 June; 4, 5 July 2026
Click here to find out more
https://foodandwine.co.nz/short-courses/wine/wset-level-2-award-in-spirits/

Join us at Normanby Fine Wines to support Andrea Martinisi who has been selected to represent the New Zealand Sommeliers and Wine
Professionals at the ASI Best Sommelier of the World 2026 competition in Portugal in October.

Normanby Fine Wines will host a fundraising evening at Webb’s Gallery on Thursday 25 June.
Tickets are $55 per person and include a selection of wines from Normanby Fine Wines, alongside canapés prepared by students of the New Zealand School of Food and Wine.

Register here
https://www.sommelier.co.nz/event/worldbestsommelier2026

What a wonderful team effort by Level 4 and 5 chefs to put together this impressive canapé menu for NZ Sommeliers and Wine Professionals Travel by Glass - Bordeaux Tasting with Peter Maude Fine Wines. The Level 4 Food and Beverage students were responsible for the wine and canape service under the watchful eye of Franck Laruelle.

Smoked Salmon, Lemon Pearls, Avocado, Baguette Crostini, Dill
Ema, Donghae, Chulainn, Josephine
2021, Château Les Charmes-Godard Blanc (Francs-Côtes de Bordeaux)
 
Tartlet of Aubergine, Labneh, Dukkah, Parmigiano & Mustard Tuile
Che, Ksania, Nico
2021, Château Puygueraud, (Francs-Côtes de Bordeaux), Blanc
 
Roast Mushroom, Pan seared Venison, Fried shallots, Red Wine Jus, Balsamic reduction, Creamed Spinach
Jamie, Andy, Noah, Cayleigh
2021, Château Sarmentine, BORDEAUX ROUGE
 
Glazed Duck Breast, Orange Gastrique Pearls, Hazelnut Puree
Q, Christine, David
2020, Château L’Etoile, LALANDE DE POMEROL
 
Braised Lamb, Brioche, Mint Salsa Verde, Almond crumb & Pomegranate Gel
George, Jack, Freya, Brianna
2021, Othello, Jean-Pierre Moueix, Napa Valley, California
 
 
Pulled Beef Shin, Roasted beetroot, Parsley and Dill Puree, Sago Chip
Lola, Lexi, Damien, Sam
2021 Napanook, Napa Valley, California
—
Dark Chocolate Mousse Tartlette, Miso Caramel, Raspberry Meringue, Honeycomb
Aanaka, Navara, Danielle

Canada Loucks Head Chef at Andiamo and NZSFW graduate is profiled in Denizen Magazine.
She talks about her early food influences and as a teenager devouring cookbooks and growing up largely on a plant-based diet.
Canada enrolled at the New Zealand School of Food and Wine, studying professional cookery as well as hospitality, wine and spirits. From her cookery workplacement at Euro she then spent 6 years under illustrious chef Gareth Stewart.
Read more here
https://www.thedenizen.co.nz/gastronomy/where-industry-insiders-eat-canada-loucks/

Visit to the new International Convention Centre and Sky City Kitchens

Many thanks to