The Cuisine at Whare Kea
There's an alchemist in the kitchen
Whare Kea is renowned for its outstanding cuisine thanks to award-winning chef James Stapley who creates the canapés and five course degustation enjoyed by guests each evening.
UK-born James describes his role as a dream job. “I know when the guests are coming. I can interact with them to find out what they like, what they want. You invest a lot more thought because you get to know them."
James will be joining some of the globe’s most inspiring culinary stars at this year’s MasterClass at the Melbourne Food and Wine Festival in Australia. He is the only Chef from New Zealand to have been invited to this prestigious event for 2014.
James trained in top London kitchens at the Hilton and Selfridges. He moved to New Zealand with his Kiwi wife, Belinda, and first came to notice at Pegasus Bay Winery where, as head chef, his expertise saw the restaurant win the best casual dining category of the 2005 Cuisine Restaurant of the Year Awards.
After working at renowned restaurant Saggio di Vino in Christchurch, where he excelled in producing simple yet delicious fare using only the best local and seasonal ingredients, he became the mastermind behind the sumptuous yet subtle cuisine at Whare Kea. His food is simply presented – deceptively so, for the preparation is anything but. He likes a clean style, cleverly preparing dishes that showcase the finest ingredients. “That way you treat the ingredients well,” he says.
James frequents the local markets and artisan producers, personally selecting his produce. “I’m into the artisan style,” he says. “I use only New Zealand cheeses and you can find really good ones. The olive oil and saffron are local. I just love that concept – when I’m driving to work and the smell and the tastes are in my head. I can find pretty much everything from the local boutique growers and producers. I love creating dishes guests probably wouldn’t necessarily cook themselves. It’s about getting the balance right.”
Local wines are the toast of Wanaka, and make a great complement to James’s fine cuisine. Central Otago enjoys a richly deserved reputation for its varietal wines. Pinot Noir in particular has become a hallmark wine of the region. The book - Wanaka: Earth to Heaven at Whare Kea celebrates all that makes this region so special – the scenery, the people, the adventures and the food - featuring more than 40 of James's recipes and the story of our local winemakers.
Whare Kea offers cooking classes focused on getting the best out of seasonal ingredients and preparing restaurant-quality dishes at home.
The hour-long classes are NZ$125 per person or complimentary for guests who stay for three or more nights. More in-depth classes of two and a half hours cost NZ$225 per person. Classes can be tailored to guests’ requests.