New Zealand School of Food and Wine - A W & F Celebration

This weekend The NZ  School of Food and Wine, in Auckland,  which is run by Celia Hay,
held an event in their premises, in Customs Street. My friend Lana enrolled us

This Tapas and Spanish Wine Experience appealed to us
So Off we trotted
Girls On Tour

These events are an experience for the Students, to cater for a large crowd.
We were part of a group of volunteers, who were on hand to help prepare the Mis en Place
for the 6 course dinner that evening.
So hair up, Aprons on... we were ready
It was  6 course dinner.
In charge were visiting  Spanish Chef David Puig Zaragoza and the
Head Chef at the School Chef Stefan Lötscher pictured below

We were ushered into the Demonstration Kitchen where the students, were divided into groups   
for each course

Here is Chef David sorting out the groups

 

We, the Volunteers, attached ourselves to a group, then knives out, we chopped and peeled

They were prepping for the 6 course dinner, plus delicious little Iberico Ham Croquettes
to have with drinks 
Lana was involved in this course. After this mixture had cooled it was rolled into little balls

Just the Classic Breading. Flour, Egg and Breadcrumbs
Deep fried and served with drinks
Yum
Here is the Menu

 Meanwhile, I joined the Group, who were in charge of the Salmon Ceviche with Salmon roe, Crispy Quinoa dressed with a Citrus Sesame Sauce Course
Our two students, both at Stage Three
Canada here on cucumber dicing

and Craigen, who was in charge of painstakingly cutting Nori into strips

I got the "chop up the Chilies" job
100 gms of "beautifully chopped" chilies

When Lana was finished with the appetiser, she joined and was on Cubing the Salmon

We became very friendly with Paul and Tina Ivory, seen below

Paul completed a 16 week course at the School, a couple of years ago. He was responsible for making the dressing, He brought his wife Tina for the School experience
Tina was on the Churros, she snipped, while the Student piped.

These were served in the Traditional way, with Warm Chocolate Sauce. Yum

 

 Meanwhile Moi on dish washing duty. Looking very professional methinks

Around the kitchen everyone was very busy

Some beautiful dough being kneaded for the fresh ciabatta bread,

I just loved the look of the dough it was so full of bubbles. Of course they had a sour dough starter, which obviously helps the rise
This accompanied The Slow Cooked Duck Egg With Chorizo and Potato Foam
Divine. Plates scraped clean

 Chef David in action frying Croutons

These Crouton became crunchy Breadcrumbs, topping the Slow Cooked Duck Egg

There was a Gazpacho Course, the secret ingredient Cherry Puree

Might have to do that this summer

The Gazpacho was served with a Oyster au Naturel topped with tiny chopped vegetables
It was divine.

 Some lucky people got to "French" the Lamb Racks. Long painstaking job
Then they went onto the grill and were served

Medium Rare Lamb, with Romesco Sauce, a Classic Spanish Sauce
and Braised Baby Leeks
Taste anyone?

Of course you cant have a Spanish Meal without Paella

Actually it presented more like a Risotto, seasoned with finely chopped Octopus and Squid
Then, dressed with beautiful slices of Octopus, cooked in red wine...plus Roasted Garlic Allioli

So once we had finished the Prep, we, The Volunteers, were whisked away for a tasting of Spanish Wines. Supplied by Sophie Cotter, from St Vincent's Cave
Love her Business Card

This was a fabulous Presentation By Sophie with her sidekick, whose name unfortunately, I didn't record
He had set a little map in front of us all.
Each wine came from a different region and sitting on top of each region, sat a small vial, reflecting the main character of the wine

For instance Peach, Lime, Rosemary, Date, Cocoa, Dark Berries and for the Dessert Wine Golden Raisins
So Sophie set the mood.
We closed our eyes and she described the region, pictures flashed into my mind, of tropical beautiful Spanish villages,, Vineyards, Towns...she then suggested we remove the cork and inhale the aroma, then tasted the wine
Fabulous

We then were ushered into the restaurant where we had a cocktail and the Croquettes
Then we sat down for the delicious dinner
I would to thank Celia and all of her staff, for a wonderful experience 

Plus a big shout out to Maximal Concepts. Their DNA Director, Shiz Scott came down for the weekend event bringing Chef David Puig Zaragoza, who wrote and supervised the wonderful menu

An Excellent Occasion