Last year, Executive Chef, Paul Froggatt, created such a fabulous foodie event, featuring selected boutique producers, we have asked him to present a similar style of decadent experience for our guests this year.
This very unique Huka Lodge celebration of food and wine leads off on Friday afternoon with a presentation by co-owners of Sabato, Jacqui and Phil Dixon. Having just celebrated Sabato’s 25-year anniversary these two gourmands can certainly speak with knowledge and authority about many things culinary.
In this instance, it will be balsamic vinegar, as produced by their absolute favourite Italian, artisan supplier, Giusti. The Giusti family have been making balsamic vinegar in the traditional way, in Modena, for over 400 years. They are the oldest and most awarded producer of balsamic and have an unrivalled selection of aged and rare wooden barrels still in use.
Justifiably proud of their long history, Giusti products are to be found in the kitchens of the world’s finest restaurants and are eagerly sought by connoisseurs and food lovers who appreciate how Giusti’s unique complexity of flavours enrich any culinary creation.
Jacqui and Phil will inform and inspire you while sharing tips on how to use Giusti balsamic, during a tutored tasting. Delicious small tasting plates, with recipes, will showcase just how versatile this wonderful ingredient really is.
On the first evening, guests will enjoy pre-dinner drinks and canapés, gathered in the Lodge Room, followed by a superb five-course dinner created by Chef Paul and his kitchen brigade. The next morning brings a chance to relax over a leisurely breakfast, complemented by a glass or two of fine Louis Roederer Rosé Vintage Champagne.
In the early afternoon, Chef Paul join forces with fellow chef Martin Bosley. Chef Paul, and Martin will be collaborating to share chef’s secrets, recipes and techniques with you and will be taking every opportunity to introduce you to some delicious delicacies – like the exclusive Kiwa oyster. This plump, jewel of a Pacific oyster has both distinctive and complex flavours, as you will discover first hand, during Pure Extravagance.
In the early evening our Sommelier will present a cocktail clinic with a difference, showcasing three fabulous cocktails (with recipes) all featuring Giusti balsamic. One of the recipes has been developed by our talented Huka Lodge Food and Beverage team, while the remainder have come from Giusti in Italy.
Dinner will be a departure from our usual Huka Lodge style, with interactive dining showcasing the highest quality foods Chef Paul, has personally selected, for your pleasure and enjoyment. These will include crayfish, oysters, salmon, Wagyu beef, caviar and so much more... Charcuterie presented by A Lady Butcher, Hannah Miller, will also be served – with Hannah being available to personally introduce you to her artisan cured meat products.
Originally from Portland, Oregon, and now firmly ensconced in Auckland, New Zealand, Hannah started her career as a chef, spending 10 years in kitchens in Bermuda, New York, London and Australia. While in London, at Pasternoster Chop House, Hannah’s passion for butchery was developed and is now her whole focus. Her finesse and attention to detail has seen Hannah represent her adopted country, as a member of a team of six butchers, at the World Butchers’ Challenge in Australia & Ireland. Hannah’s charcuterie has attracted the attention of top chefs around the country and her products can be seen featured on menus and in specialty food stores nationwide.
Cost for a two-night stay in a Junior Lodge Suite, on a double/twin occupancy basis, inclusive of all listed activities = NZ$1,079.00 + GST per person, per night. Rates for the four-suite Owner’s Cottage and two-suite Alan Pye Cottage are available on request.