Now in its third incarnation, we offer our Pure Extravagance Weekend, curated by Executive Chef, Paul Froggatt. This annual event draws together a fabulous selection of boutique producers and importers to present this decadent gourmet experience for discerning foodies.
On the Friday afternoon, guests can watch A Lady Butcher, Hannah Miller as she demonstrates her skills turning beef rump into bresaola. Hannah hails from Portland, Oregon, in the USA. After initially pursuing a career as a chef at the Culinary Institute of America, New York, Hannah’s interest turned to butchery.
A meeting with British chef, Fergus Henerson, and his nose-to-tail eating philosophy led to a new direction for Hannah. One that would eventually grow into A Lady Butcher – Hannah’s own range of high quality charcuterie, produced in New Zealand.
In the early evening, on Friday, guests will gather for pre-dinner drinks and canapés, with a superb five-course dinner to follow. Chef Paul, and his culinary team, will present an exquisite menu showcasing his favourite local produce.
Saturday starts with a slow and leisurely brunch accompanied by a glass of fabulous Louis Roederer Rosé Vintage Champagne setting the scene for what’s to come. This signature blend of 65% Pinot Noir and 35% Chardonnay, is matured on lees for 4 years, and left for a minimum of 6 months after disgorging, to attain such a perfect balance.
In the early afternoon, Chef Paul and fellow chef, Martin Bosley, will showcase their talents and expertise for guests during an engaging demonstration. Martin is General Manager, and Cheif Fishmonger, of Yellow Brick Road. Founded by Rachel Taulelei, and now owned by Kono NZ, Yellow Brick Road is a champion of sustainable and ethical seafood, while Martin Bosley is one of New Zealand’s finest chefs. With a stellar career spanning over three decades Martin has received every major food award in the country, opened highly-acclaimed restaurants, written numerous food columns and authored two books.
In the early evening guests can gather in the Main Lodge for a fun, themed cocktail clinic, presented with recipes created by our food and beverage team.
Later, departing from our usual Huka Lodge style, dinner on the Saturday evening will be served from a series of food stations, with our chefs in attendance. Chef Paul will select and gather stunning local produce, and an abundance of decadent ingredients for you to enjoy. A Lady Butcher, Hannah Miller, will also be there presenting her delicious, specialty artisan, cured meats for everyone to sample.
EuroVintage Brand Ambassador, Ben Longhurst, will be pouring a fabulous selection of his favourite French wines. French-born Ben moved to New Zealand in 2004, he comes from a long line of wine merchants, so you will be in expert hands. Ben’s experience in France included fine wine retail and on-premise work in Paris, so he will be well placed to introduce you to some of the wonderful wines he has personally chosen for this occasion.
Join us for this weekend of Pure Extravagance, created especially to offer our guests a series of truly unique, gourmand experiences.
Cost for a two-night stay in a Junior Lodge Suite, on a double/twin occupancy basis, incl. of all listed activities = NZ$1,104.00 + GST per person, per night.Rates for the four-suite Owner’s Cottage and two-suite Alan Pye Cottage are available on request.