Relais & Chateaux Long Lunch and Cooking Demonstration
Posted on November 20, 2013
The inaugural Relais & Chateaux Long Lunch was part of the Hawke's Bay Food & Wine Classic, offering guests the opportunity to attend a cooking demo put on by the four New Zealand Relais & Chateaux properties' chefs, as well as taste four dishes prepared by them for the long lunch.
Each guest also received a gift bag with special offerings from each respective property and the contribution from Whare Kea Lodge was our housemade Rosehip Syrup. Our own Executive Chef James Stapley joined Otahuna Lodge Chef Jimmy McIntyre, Huka Lodge Chef Paul Froggatt, and The Farm at Cape Kidnapper's Chef Dale Gartland - making for a unique and memorable event.
Each chef chose the dish they would demo as well as a representative dish to prepare for guests. The menu represented each chef's personality as well as their unique cuisine, reflecting the region they were from. The menu served was as follows:
Whare Kea Lodge
40ºc Salmon with Miso Caramel, Tempura Oyster Seaweed and Kale
Te Mata ‘Zara’ Viognier 2011, Hawke’s Bay
West Coast Whitebait Salad, Asparagus, Pickled Lemon, Otahuna Extra Virgin Olive Oil
Spring Lamb Confit with Pimiento del Piquillo, Roasted Cucumbers, Hung Yoghurt, Black Garlic, Lamb Tomato Broth
Bilancia Syrah 2011, Hawke’s Bay
Cape Kidnappers, Kauri Cliffs, Matakauri Lodge
Valrhona Chocolate with Scott’s Strawberries
Whare Kea Lodge Executive Chef James Stapley wanted to give a taste of the region, unique to the lodge, so took the local Aoraki Salmon as he wanted something clean and light, which would contribute nicely for lunch. For the remaining components of the dish, he chose a miso caramel, pickled cucumber and seaweed, paired with beautiful Coromandel oysters, as they are fresh and in season.
Having never stayed at The Farm at Cape Kidnappers, James said he was completely blown away by the scenery of the property and the lodge itself. He said the event was special, as well as a fun collaboration with the other Relais & Chateaux chefs, as they all got on really well and the host's kitchen, front of house, and chefs were all amazing.
For fun activities, they not only tasted the cuisine at The Farm at Cape Kidnappers, but also the award-winning golf course, in which they got a fun tour (not enough time in the day to play). Happy to return home after the successful weekend, James said it was well worth the effort and a really fun experience.