PURE EXTRAVAGANCE WEEKEND
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. Jacqui and Phil will inform and inspire you while sharing tips on how to use Giusti balsamic, during a tutored tasting. 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, General Manager and Chief Fishmonger, Yellow Brick Road. Yellow Brick Road is a champion of sustainable and ethical seafood, while Martin Bosley is one of New Zealand’s finest chefs. 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. In the early evening our Sommelier will present a cocktail clinic with a difference, showcasing three fabulous cocktails (with recipes) all featuring Giusti balsamic. 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.