Executive Chef, Paul Froggatt brings together a stunning presentation of gourmet events with boutique producers for one very decadent weekend at Huka Lodge.
Setting the scene for what will follow, on Friday afternoon guests will see just how the talents of a highly knowledgeable cheesemonger combine with those of an equally skilled sommelier when Sabato presents a Wine & Cheese pairing session.
A selection of New Zealand’s unique, seasonal farmhouse cheeses will be matched to exclusively imported Spanish and Italian wines.
Early evening, guests will gather in the Lodge Room for pre-dinner drinks and canapés. Executive Chef, Paul Froggatt, and his team will then present an exquisite five-course dinner.
The next morning a leisurely brunch will be accompanied by Louis Roederer Rosé Vintage Champagne.
Early afternoon Chef Paul will soon have guests engaged with one of his popular cooking demonstrations – with a focus on fresh, shucked oysters and how best to enjoy them. In the early evening it is time for a cocktail clinic, with plenty of opportunity to taste all the results. Huka Lodge’s sommelier will create some of our favourite cocktails and share the recipes too.
This will be followed by a dinner, which is a departure from our usual dining style. On this occasion it will showcase a series of food stations. Chef Paul has sourced the very best fresh whitebait, Wagyu beef, crayfish, cured ham, caviar, smoked salmon and other delicacies. These will be presented with his characteristic respect for the quality and integrity of each ingredient.
This very exclusive Huka Lodge celebration of gorgeous food and wine will not only inform and inspire, it will also introduce our guests to some wonderful experiences.
Cost for a two-night stay in a Junior Lodge Suite, on a double/twin occupancy basis, inclusive of all listed activities. NZ$1,050.00 + GST per person, per night.