You missed this – Subscribe & Avoid FOMO!


Tue 8 Apr 2014, 6:00pm–9:00pm
Tue 15 Apr 2014, 6:00pm–9:00pm
Tue 22 Apr 2014, 6:00pm–9:00pm
Tue 29 Apr 2014, 6:00pm–9:00pm
Tue 6 May 2014, 6:00pm–9:00pm

Where: New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, CBD, Auckland

Restrictions: R18

Through a well-structured programme, you will be able to develop skills to make you a confident cook in your own kitchen. The recipes are fast, classic and interesting. They are well suited to cooking at home for dinner or for a special dinner party.

The sessions start with knife skills and an introduction to stocks, which form such an important base for classical sauces. Marinades, vinaigrettes, compound butters and emulsions will also be covered. Techniques such as sautéing, roasting, braising, steaming and grilling will also be taught while cooking with fish, beef, chicken and many other ingredients.

You will receive a workbook with recipes and explanations of techniques and tips, NZSFW apron and a certificate on completion at the conclusion of the course.

Tutor: Stefan Loetscher

Sessions include:
- Knife skills, sharpening knives
- Vegetable cuts
- Beef, chicken and fish stocks and sauces

Dishes to be prepared include:
- Stuffed chicken breast, dauphinoise potatoes, Marsala glaze
- Vietnamese chicken salad
- Salmon poached in court bouillon with aioli
- Pan-seared gurnard with warm red pepper salsa
- Cider braised pork belly
- Lamb navarin with garlic mash
- Beef fillet with Maître d'hôtel butter

Programme Dates:
18 March - 6 May

Tuesday evenings from 6- 9.00pm
Cost - NZ$795

You will need to bring your own knives to class and containers to take home what you have cooked.

We also offer this course over two weekends (4 full days) for those coming from outside Auckland. See our website for details.

Please ring us with any questions or enquiries at 09 3777 961 or email

Restaurants to book near Essentials of Cooking Fine Food at Home