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Celebrate Gourmet Month 2019 with Luxury Lodges of New Zealand

September 17, 2019 Luxury Hotels No Comments

In its inaugural year, Gourmet Month presented by the Luxury Lodges of New Zealand, is destined to become a tour de force on the local food and wine scene. An exciting programme of culinary events will feature the incomparable talent of the group’s globally award winning chefs at more than 25 luxury lodges from the Bay of Islands to Fiordland.

Whilst many lodges will open their doors for rare dining reservations, others invite overnight guests to enjoy extraordinary immersive gastronomic experiences and activities in incredible secluded locations accessible by car, boat or helicopter!

The most beautiful places to stay in New Zealand also conveniently offer the most stunning, dining rooms. Whether it’s a cliffside sunset overlooking the Pacific Ocean or a glacial valley in the mountains, surrounded by a native forest or the natural beauty of a country estate.

Following an ‘estate to plate’ philosophy the professional chefs of the lodges are keen to show off their extensive on site gardens and champion local and regional produce suppliers and wine growers. 

Guests are invited to wander amongst gardens, forage for native flavours, go fishing and embrace open kitchens during what will be the most incredible dining memory in New Zealand.

Ranging from the uppermost coast of the North Island through to the alpine lakes of the South Island there are 24 exclusive Gourmet Month experiences to choose from. 

Below is a small selection of the gourmet highlights:

A hands-on gourmet seafood and wine experience at The Landing

Available daily throughout October and perfect for a getaway from Auckland this is a hands-on ‘Kaimonana’ adventure for lovers of seafood and fine wine in the stunning Bay of Islands.

Head out on The Landing boat Iti Rangi to collect pots of crayfish and enjoy world-class fishing in the marine playground of the Bay of Islands. The Landing chef will then prepare and present your catch, accompanied by fresh produce from the lodge’s extensive gardens.

You can also enjoy a springtime walk through the vineyard and taste award-winning wines in the privacy of your luxury Residence with a member of the winery team. In the evening, you might even spot New Zealand’s native icon, the kiwi – which lives in abundance at The Landing.

The experience includes Fishing on The Landing boat Iti Rangicollecting crayfish potsfilleting and preparation demonstrations with your fresh catchcooking lesson with The Landing chef, vineyard tour, wine tasting &  fresh kaimoana (seafood) dinner, breakfast provisionspicnic

Reservations and further information

Poronui Food & Wine Weekend with Chef Martin Bosley 

For a truly gastronomic experience, Poronui Estate in the central North Island, a short distance from Taupo welcomes guests to enjoy a weekend with Chef Martin Bosley and Brian Bicknell of Mahi Winery. 

This two night culinary adventure begins with getting to know the expert hosts at an informal Friday night dinner.  Palates will be tested with a special wine blending challenge Saturday before Martin’s innovative degustation dinner matched with Mahi wines.  A chance to get involved and watch the fun and friendly collaboration of two incredible hosts and leading talents. All hosted in one of New Zealand’s finest wine cellars set within 16,000 acres of spectacular Poronui wilderness.

Date: 25-27 October

Reservations & further information

Heli Lunch at Fiordland Lodge

An incredible day out at Luxury Lodges of New Zealand’s Southern most luxury lodge for residents or visitors in the Queenstown and Te Anau region, where a helicopter will be the transportation du jour and a diver on board will assist guests with foraging for lunch during five ‘footprint free’ landings.  

This ultimate Fiordland experience in a private helicopter will take guests to a remote West Coast beach, land on a glacier, an alpine lake and Cecil Peak. Your diver will fetch fresh Fiordland crayfish straight from the pots, paua and kina, which Fiordland Lodge’s head chef, Francisco Fioritti, will then incorporate into a long lunch menu, paired with perfectly matched with wines and warm, local hospitality.

More information here.

Seasonal Tastes of Marlborough

Residents and visitors of the Marlborough region, located in the Northeast of the South Island are invited to meet award-winning guest chef and Australia’s godfather of French cuisine, Damien Pignolet, who will take you foraging in The Marlborough Lodge’s estate gardens for a tasting of their spectacular vegetable and herb gardens, the orchard, and citrus grove. The Marlborough Lodge’s Head Gardener will then take visitors on a guided tour through the vineyards and around the rest of the 16 acres of park-like gardens.

Following, a two course luncheon will showcase some of the produce foraged from the gardens that morning, and will be paired with local, award-winning Marlborough wines. A guided, private wine tasting with a local winemaker will conclude the experience.

More information here.

Blanket Bay Presents “Bay to Bay”

Throughout Gourmet Month 2019, one of the regions greatest wine makers host a superb menu showcasing produce sourced from the ocean and coastal bays, through lush fertile farmland, finishing in the alpine environment intrinsic to Blanket Bay. This culinary experience may journey from Big Bay seafood to Blanket Bay lamb, with many components introduced along the way.

Blanket Bay Lodge’s chef Mark Sycamore and his team of professionals cleverly achieve marrying diverse regional ingredients into a sophisticated dining experience.  Carefully selected, complementing wines accentuate each course, enhancing the experience. 

More information here.

Guided Fishing with a Catch from Eichardt’s 

An exclusive experience for travellers and resident guests, where executive chef Will Eaglesfield will guide visitors to Queenstown’s iconic Eichardt’s Private Hotel taking in highlights of the lake and the best fishing spots.

Visit nearby Moke Lake in the alpine high country and fish for trout by paddleboard, with salmon sometimes available in tributary rivers. Forage wild watercress on the return journey and enjoy your catch prepared by our chefs in The Grille or private dining in The Parlour for dinner.

Wine matches by the property’s sommelier will make this the perfect Central Otago dining experience.

More information here.

Pinot & Pasta at The Lindis

The Lindis is an architecturally a striking lodge designed to blend into the pristine and dramatic landscape of the Ahuriri Valley in the South Island, and this gourmet experience promises to be truly memorable. Guests will learn how to make pasta the authentic way with a hands-on pasta making class with Italian head chef Cesare Stella, followed by a four-course dinner inspired by the Emilia Romagna Region and matched with Waitaki Valley Pinot Noir wines.  

Discover how simple it is to make and cook your very own fresh pasta. Learn the techniques of making pasta dough, rolling it out, cutting into fettuccine or filling and shaping into ravioli. Make a range of delicious pasta dishes, with techniques you will use again and again, while gaining a greater understanding of the foundation of Italian food.

Bon appetit!

More information here.

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