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Discover all our Chefs
Relais & Châteaux Chef

Barry Frith

Chef - Relais & Châteaux

Barry Frith
The Lodge at Kauri Cliffs
Member Relais & Châteaux from 2003
139 Tepene Tablelands Road
0478 Matauri Bay
New Zealand

HOTEL

The Lodge at Kauri Cliffs

22 rooms: half board 1650-5180 NZD t. 15% s.i.



RESTAURANT

The Lodge at Kauri Cliffs

Carte 120 NZD (non resident lunch), 225 NZD (non resident dinner) t. 15% s.n.i.

For your information: 1 NZD = 0.64 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

My first memory of being in the kitchen and around food is baking with my mother on weekends for family visits, and the feeling of creating something beautiful from basic ingredients still amazes me. My father was also hugely passionate about food and loved to cook, he made great stocks and soups! When it came to choose my career, there was no question. I love food, I love cooking, it was a natural fit.
 

How would you define your cuisine?

Seasonal, simple, local, identifiable flavors and compositions. I draw on my travel experience through South East Asian to add oriental influences on some of my dishes.

What are your favorite products and criteria for choosing?

Gordon Beale’s, legendary beef steaks, guaranteed to surprise and delight even the most dedicated of tomato enthusiasts. Picking up extremely fresh snapper or the occasional kingfish from “Apatu Aqua,” a small longline fishing company in my hometown. Yuzu citrus, straight from my garden is spraying free and local.

 

What is your signature?

Kingfish, sweet potato, chives

Roquette flowers, preserved lemon

Caper beurre noisette

What professions surround you and what would you like to pass on to them?

Positive energy, open mind and listening ears! Our team is our greatest asset, they follow us in everything we do, we take the time to hear their ideas and perspectives, we work together as a team to achieve the best results together.

Do you have a Chef’s tip for Sunday cooking?

Don’t make it too complicated, be with your family, involve them. Don’t stress and enjoy your time.

Discover why booking with Relais & Châteaux is a world of privileges