At the Awards Dinner

  • Celia Hay

The New Zealand Sommelier of the Year Awards Dinner was prepared by Chef Des Harris and students from the New Zealand School of Food & Wine.

Canapés: A platter of raised pork pies served with Quartz Reef Methode Traditonnelle Brut, Central Otago

Seated in the dining room of the NZ School of Food and Wine

Ciabatta with whipped brown butter

Diploma Chef Sam leads the plating up of the entrée.

Dinner chef service by Helena and India.

Entrée: Trevally crudo, horseradish, kohlrabi, mint, finger lime served with Clearview Beach Head Chardonnay.

Nori wafers 

Dinner service by Franck and Alice

At the Dinner table with Cashias, Charlotte Read from New Zealand Winegrowers, Milan and Karen Brajkovich.

Andrea Martinisi toasts at dinner

Franck pours for Suraj at dinner who sits by Ronald from Indevin Villa Maria.

Salting Beef rump.

Main: Beef rump cap, Jerusalem artichoke, char-onions, red wine jus
This main course was served with Hans Herzog Zweigelt 2016, Marlborough and Te Mata Awatea 2019, Hawke’s Bay

NZSFW students describe the dish before service with Chef Des Harris.

Dessert: Frozen mandarin curo, crème pâtissière & honeycomb served with Giesen Late Harvest Sauvignon Blanc 2017, Marlborough

Cameron McPhee from Giesen Wines at the celebration dinner.

Angela Allan wins New Zealand Sommelier of the Year 2023.



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