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NZSFW is proud to announce Stefan Loetscher as the school’s new cookery tutor.

Stefan was classically trained in Switzerland and worked in several Michelin starred restaurants in Europe. On his first visit to New Zealand 10 years ago, he worked at the newly opened Hilton Hotel on Princess Wharf in Auckland.  

Vowing to come back and own his own restaurant, Stefan opened Pure on Jervois Road in Ponsonby with his wife, Nadine.  

Pure Restaurant has been named one of the top 50 restaurants in Auckland by Metro Magazine for 5 years in a row, as well as consistently being in Cuisine magazines top 100 restaurants in New Zealand.

Opening night at New Zealand School of Food and Wine. 

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Having just finished Steve’s biography by Walter Issacson, after a couple of false starts, I now feel a great admiration for what he has accomplished.

 Under pressure from my son Oliver, I dumped my Toshiba laptop for a MacBook pro three years ago after a virus wiped my hard-drive the day before I left on a trip to Europe.

 I was forced to learn how to use it while stuck in a plane and it is fair to say that I have struggled to off-load nearly 20 years of Microsoft idiosyncrasies for the so-called “simpler” methods of the Mac. Things that would drive me mad were getting used to the short cut keys – Command P (print) or Command C (copy) that we had dropped with the click and point of the mouse - originally an Apple innovation. Remembering when to do a four- finger scroll or two finger scroll has taken persistence. Sorting out my folders in a Mac world is another story.

What I found out, when reading Steve’s biography was the background behind so many of these innovations. For instance, I had never thought about it, but a Mac does not have a fan. For my last two laptops, the incessant hum of the fan would upset my equilibrium – starting up and stopping for no apparent reason; not switching off at night so I would wake to find my computer overheated in the morning.

Canterbury’s February earthquake has resulted in a move north for Celia Hay and her School of Food & Wine.

The lingering aroma of stale rubbish is a potent reminder to Celia Hay of the day she and her teenage boys, Oliver and Daniel, swooped into their earthquake-ravaged apartment to collect as many valuables as they could carry after the Christchurch earthquake on February 22. The stale smell still taints the family car; a less than pretty aromatic reminder of a bag of rubbish they also took out with them.

Within minutes, the earthquake had destroyed not only their home but also their restaurant, Hay’s, and the NZQA-registered food and wine school Hay began in 1995.

Read more here.

Celia’s braised beef pie with red wine and mushrooms served with seasonal greens and Airborne honey vinaigrette

Saturday 3 December

• Venue : Barn Bake Studio & Café
• 4th fl., Podo Plaza, 634-1, Sinsa-dong, Gangnam-gu, Seoul, Korea
• Operation hours : 10am-11:30pm  / 12pm-1:30pm / 2pm-3:30pm
• Number of guests : 30 PAX 

Book now here and attend the event on Facebook here.