Savour Oceania - NAVIGATE+navigateplus.com/wp-content/uploads/navigate-confidential-savour-oceania.pdfsavour our fresh Pacific to Plate cuisine. PerFect For Food lovers Matakana is

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CONFIDENTIAL

[ MAGAZINE OF THE NAVIGATE OCEANIA COLLECTION ]

Savour Oceania

the very best ofour food and wine

From PaciFic to Plate in FijiWellness revitalatised

in the abel tasman neW Zealand’s neW

Wild Food cooking school the neW book oF taste and FlavoUr

www.navigateoceania.com 3

contents

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18

22

14

4

WharekaUhaU coUntry estate

treetoPs lodge & estate

sPilt aPPle retreat & hideaWay

royal davUi island

edenhoUse

weLcoMe to our worLd!welcome to savour oceania – the second of our themed issues highlighting special features of the navigate collection. this time we’ve put the focus on food and wine in our lodges, resorts and boutique hotels. then we’ve added a taste of what real enthusiasts can also do – such as wine tours, farmers markets and recommended local produce. everybody eats and drinks and we know our oceania collection provides some of the best cuisine in new Zealand and the south Pacific, whether in a city, in our gorgeous countryside – or on an island. but sometimes it doesn’t hurt to blow the trumpet a bit louder, does it? navigate works with a carefully chosen selection of luxury lodges and resorts, boutique hotels and private islands, each of which offers a unique way to discover and enjoy their region. and each believes they offer an authentic experience you can’t find anywhere else. Keep up to date with the awards our members continue to win by signing up for our regular newsletter or by ordering our annual collection directory. all details are on our website: www.navigateoceania.comdelicious best wishes.

Karine thomasfounder, navigate oceania

’Posada’4/340 Parnell road, Parnell, auckland, new Zealandt ++64 9 307 3633e [email protected] w www.navigateoceania.com

food and wine4 froM Pacific to PLate

7 tasting at taKatu

8 weLLness revitaLised

11 a LocaL hero

13 aLL your wine ceLLar dreaMs

14 genuine garden of eden

16 a sPirituaL gift

17 Mediterranean insPiration

18 wiLd food cooKing schooL

22 the whareKauhau booK of taste and fLavour

25 revisiting a bygone tradition

26 foLLowing sustainabLe Practises

28 a Pure taste

29 showPiece showtiMe

30 navigate newsnavigate confidential is published by navigate south Limited trading as navigate oceania. all rights reserved. reproduction without permission prohibited. navigate confidential magazine reserves world copyright and republication rights, except with prior agreement.

400 international awards and over 100 destinations worldwide including 25 European destinations. Emirates fl ies daily from New Zealand via Sydney, Brisbane and Melbourne to Dubai and beyond. Take 30kg baggage allowance in Economy Class, 40kg in Business Class and 50kg in First Class.

For more details visit emirates.com/nz or contact Emirates on 0508 364 728. TM© Rugby World Cup Limited 2008.

emirates.com/nz

Cuisine as exquisite as your destination.

Enjoy mouth-watering gourmet cuisine prepared by world-

renowned chefs and exclusive fine wines selected by our chief

sommelier. Wherever you’re flying to, our award-winning cabin

crew will ensure you’re pampered all the way to your destination.

Fly Emirates. Keep discovering.Indulge in gourmet cuisine, with our compliments.

Over 600 entertainment channels Award-winning serviceAdditional 10kg baggage allowance

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EDB 0585 /cus_NZL_1 Cuisine creative FP.indd 1 18/10/10 1:29:46 PM


fiji

you can’t get tuna (or any other fish) fresher. not when it’s caught that morning by family owned fiji fish Ltd and served that evening at royal davui, your 5-star private-island resort also owned by the same family. you’ll be savouring the day’s catch while the rest of the haul is still being flown to other countries around the world.

direct from the Pacific to your Plate – that’s the promise when the same family catches the fish and owns the resort...

varieties. here you’ll discover the brilliantly coloured fish of the coral reef, be amazed by perfectly seared swordfish, suck on sweet succulent clams, pull at fijian mud crabs, and enjoy the plumpest and tastiest prawns in creative dishes with a taste of the tropics.

you’ll also discover newly harvested ingredients grown and produced by local villagers, especially such tropical fruits as pawpaw, pineapple, mango and guava. unusual vegetables include cassava and breadfruit, either traditionally baked or served as life-affirming breadfruit chips. oh, and an array of vibrant chillies and coconut in every possible guise, including sensational cocktails. and where better than a private island in a crystalline lagoon for your first experience of kava, the south Pacific’s peppery narcotic drink of choice.

PacificFrom

PerFect For Food loversExperience the preparation and tastes of a lovo – the traditional underground oven. Poultry, fish, meat, vegetables and plantains are wrapped in banana leaves, placed over red hot stones and covered with soil for hours. A great specialty is palusami parcels of corned beef and coconut milk baked in taro leaves.

and there’s much more than the freshest tuna for you to discover. fiji is paradise for seafood lovers. not only do the islands of this small Pacific nation lie in the cleanest waters of a nutrient-rich ocean but fiji is also dedicated to sustainable fishing practices.

royal davui island is an adult only sanctuary, 16 purposely-casual tropical-island acres surrounded by powdery-white sands, shaded by luxuriant growth and topped with coconut palms. it so redefines laid-back luxury in its extraordinary array of totally private accommodation that it’s the only private island with private plunge pools for every vale (home).

every new south Pacific day the island’s kitchens offer menus that offer a myriad of epicurean pleasures that include discovering the freshest possible seafood in dozens of tasty

to Plate

“You’ll be savouring the day’s catch while the rest of the haul is still being flown to other countries around the world.”

>

island lobster

early morning aUction at the tsUkiji Fish market, jaPan

6 www.navigateoceania.com www.navigateoceania.com 7

takatU lodge & vineyard 518 whitmore road, rd 6, Matakana, new Zealand | t ++64 9 423 0299 | e [email protected] | w www.takatulodge.co.nz

fiji interview in MataKana

Is the Lodge right in the vineyard?absolutely. there are just four guestrooms with idyllic vineyard views from each and yet we’re so close to auckland, just 45 minutes. we love sharing our wines with guests and choosing amazing local Matakana-grown ingredients to complement them. it’s a fantastic area for specialty growers and ingredients.

How did you develop your interest in winemaking?i did a viticulture and winemaking course by correspondence, but i learned most about wine by tasting it where it is made - the rhine, the Mosel, northern italy, burgundy and especially bordeaux.

What style of wine were you aiming for?wines as a celebration of food, laughter and conversation, wines to go with meals, not wines so fruity they’re like a meal in a glass.

Do you use different techniques from other winemakers?we plant very densely – 4000 vines per hectare, rather than 1400 as many places do. this makes the roots compete for nutrients, which reduces the foliage. we prune by hand, removing leaves to ensure the vines stay dry, so we don’t have to spray as much.

What accolade has thrilled you most?wine state magazine in australia gave our 2005 takatu Merlot franc Malbec five stars, which was fantastic. it’s very exciting that we’re stocked in huka Lodge and Kauri cliffs, in restaurants like aria in sydney, and in London, Peter gordon’s Providores and tapa room’ in Marylebone high street in and the Ledbury in notting hill. these are beautiful restaurants that understand food, and i’m very proud to be in them.

but nothing matches drinking wine on the edge of the vineyard that produced it.

takatu Lodge & vineyard matches john and heather forsman’s acclaimed boutique wines with idyllic views over their vineyard in Matakana.

takatUtasting at

john and heather Forsman

takatU lodge & vineyard

royal davUi islandthe Facts:Number of Vales (Fijian Homes): 16 vales

Member of:conde nast johansens virtuoso

Awards:2009: usa Modern bride MagaZine – best fiji honeyMoon resort 2008: winner conde nast johansens usa – Most exceLLent roMantic hideaway2007: winner conde nast johansens usa – Most exceLLent roMantic hideaway

beqa Lagoon, fiji islandst ++61 2 9388 4488e [email protected] www.royaldavui .com

freshingredients 1/4 cup soy sauce

1 tablespoon mirin (japanese sweet wine)

1 tablespoon honey

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

4 (6 ounce) tuna steaks

wasabi paste

1 tablespoon olive oil

directions

in a small bowl, stir together the soy sauce, mirin, honey and sesame oil. divide into two equal parts. stir the rice vinegar into one part and set aside as a dipping sauce.

spread the sesame seeds out on a plate. coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. serve with the dipping sauce and wasabi paste.

Bon appétit!

seared tuna

all meals are included at royal davui and the chefs design each day’s menus to reflect and to complement the tropical climate in every splendid aspect. they reflect fiji’s multi-cultural heritage too, often looking to indian spices and techniques to surprise you.

and where would you like to dine? the restaurant has been designed as the perfect lagoon-side meal setting with sensational views; the high stools around the bar will quickly become a favourite spot for an aperitif with a view. but when you want a change, every self-contained villa on the island has a private dining deck where you can order dinner served course by course. there’s even a secluded dining hut, too.

if you’d like to do more than revel in royal davui’s fresh and frankly sensual cuisine, there’s lots to do, from touring and visiting local markets to a variety of fishing experiences. best of all, you can join a culinary class with a royal davui chef, so you can take home and share fiji’s gourmet pleasures.

but first, you have to join us on our private island – and savour our fresh Pacific to Plate cuisine.

PerFect For Food lovers

Matakana is the vibrant centre of New Zealand’s

Slow Food movement. At every turn there are

truly outstanding artisan producers, and you’ll remember forever the

produce you find and taste at local farmers markets.

There’s a famed wine-tasting tour of Matakana Coast

Wine Country, too – so good the locals come along.

royal davUi vale

seared tUna


abeL tasMan

every day our bodies are confronted by environMentaL stress, both from how we live and work and from how and what we eat. split apple is a unique wellness retreat and hideaway in the sensational abel tasman, south island setting where three exceptional meals a day are based on thoughtful food, beautifully presented and with every ingredient designed to promote wellness and longevity.

thoughtful foods planned and prepared by a culinary artist revitalize your mind, body and soul – experiencing is believing.

the goal is to provide nutrients that ameliorate or even reverse the deleterious processes we face daily, that help control weight, and that provide more alertness and focus in the workplace so there are fewer sick days. every carefully chosen ingredient is expertly prepared by a culinary artist and each is planned to guide you towards greater health and vitality. the style and variety of split apple’s meals reflect the very best of regional ingredients in dishes guaranteed to enhance your experiences here, and often come with a chic eastern touch, too.

the emphasis is on increasing enjoyment of cold-water fish, vegetables, nuts and fruits, especially such acknowledged super foods as wild salmon, blueberries, pomegranates and green tea. a delightful surprise is the recommendation of moderate daily amounts of dark chocolate (at least 70% cocoa solids), of coffee and of red wine – one or two glasses daily and a minimum of three glasses a week, no hardship when

you consider the wondrous reputation of new Zealand red wines. optional, personalised wellness programmes prepared by a world-renowned health professional are also available by prior arrangement when booking.

the spectacular modern private hideaway villa with its amazing 1/4 mile golden-sanded beach (perfect for weddings) has its own chef who will tailor meals according to the wishes of the guests. accommodating the south beach diet, low fat, low carbs, or traditional gourmand tastes is not a problem!

but split apple is more than an inspirational wellness experience based on functional food and eating. it’s designed to answer every longing for revitalising your body, mind and soul, making the most fervent wishes for relaxation and rejuvenation come true, in a setting you have to experience to believe.

right on the borders of the south island’s famed abel tasman national Park, the sea and beachfront front retreat combines sleek

weLLness

Revitalised

“Every carefully chosen ingredient is expertly prepared by a culinary artist and each is planned to guide you towards greater health and vitality.”

>


Harvest green-lip mussels, cockles and pipis from

the rocks and shore just a short walk away. Then the retreat’s culinary artist will prepare them in a gourmet dish. A great favourite with guests is Thai-style mussel

soup, steamed with fresh herbs, garlic and shallots

and then complemented with white wine.

sPlit aPPle retreat

sPlit aPPle hideaWay villa


gourmet

abeL tasMan restaurant review in weLLington

bisqUe on bolton

bolton hotel, cnr of bolton and Mowbray streets, wellington, new Zealand

t ++64 4 472 9966 e [email protected] w www.boltonhotel.co.nz

breakfast, lunch and dinner, 7 days

the boLton hoteL is a stone’s throw from the terrace in downtown wellington and yet its acclaimed restaurant bisque has the air of a hideaway. that’s in spite of the chef being something of a local hero; stephen Morris has cooked for the Queen and won a string of awards. on the mezzanine floor of this five-star city-smart hotel, bisque is fitted with the same elegant suede chairs and contemporary artwork that grace the hotel’s suites, studios and room.

bisque on bolton offers a simple bistro menu to comfort business travellers with homely cooking. but it’s the a la carte that attracts some to dine here every week without fail.

rich, tasty lobster bisque has been on the menu since day one, yet is constantly refreshed with such new accompaniments

‘it’s a secret worth sharing,’ said david burton in new Zealand’s leading culinary magazine, CUISINE, of this celebrated restaurant in a chic inner-city hotel.

a LocaL heroas saffron crème fraiche with a grilled prawn skewer.

as is common in new Zealand, thai and chinese combinations of fish and fowl are offered: bisque crab tortellini sit beside duck confit and then are comfortably bridged with creamed savoy cabbage, golden raisins and a lentil jus.

Lamb with parsnip puree, fresh peas, spinach and feta cheese orecchiette sounds more familiar, but stephen Morris marinates the lamb in cinnamon and star anise. served pink in the middle, the dish’s presentation is precise and geometric – the way things used to be before blobs of foam and sauces spread with the back of a spoon.

bisque on bolton – the wellington culinary secret you might not want to share.

steve morris execUtive cheF

bisqUe on bolton restaUrant

coconUt crème caramel With PineaPPle WaFer

Thinly sliced smoked salmon on top of an avocado salsa with red onion, tomatoes, capsicum, and

parsley with a lemon vinaigrette dressing.

allow 160g of salmon fillet per person

ingredients12 slices of cold smoked salmon

5 medium tomatoes, seeded and chopped1 medium onion finely chopped

1 orange bell pepper, seeded and chopped3 avocadoes, finely chopped

¼ cup of olive oil & vinegar dressing1 tablespoon of parsley chopped

salt and pepper to taste

PreParation in a medium bowl, combine all ingredients except salmon

and toss to coat and set asidePlace on a dish and mould to a square shape

serve the salmon with a side salad which will off set the richness of salmon and i recommend the sisters single

vineyard sauvignon blanc or the blackenbrook Pinot gris.

Bon appétit!

coLd sMoKed saLMon served with an avocado saLsa

japanese inspiration with the very best of professional hospitality and offers sensational accommodation. each of the retreats three light-flooded guestsuites and the separate three-guestroom hideaway villa opens to gardens and decks with uninterrupted views to the island-dotted sea. designed for truly hedonistic relaxation, the rooms are wi-fi and media savvy, and feature absolute top-of-the- line in-room entertainment with access to over 100 movies and over 1000 radio stations worldwide.

split apple also features an infinity pool, sauna, steam room, outdoor spa and gym, and 8-person theatre. yoga, meditation, and cooking classes are available and private paths lead to a small-secluded bay or to a gorgeous golden-sanded beach.. you’ll discover spectacular waterfront walks are close at hand.

it’s hard to tear yourself away from split apple to discover the wild beauty of the abel tasman national Park. when you do water taxis will take you there directly. Kayaking, fishing, swimming with the seals, remote trips and walks accessed by helicopter, horse trekking, sky diving, sailing and much more are readily available; wine tasting tours and private guides are also available.

split apple is a wellness destination for the discerning that’s almost beyond imagination. but experiencing is believing...

sPlit aPPlethe Facts:

Number of Rooms: 3 guestsuites &

1 x 3 guestsuite villa

Member of:navigate oceania

Awards:sPLit aPPLe retreat

2010: finaList best residentiaL architecture awards in new ZeaLand

2010: best residentiaL architecture in neLson

tasMan region

sPLit aPPLe hideaway2009: new ZeaLand

Master buiLder award of the year

2009: new ZeaLand bathrooM of the year

195 tokongawa drive, split apple rock,

Kaiteriteri, new Zealand t ++64 3 527 8377

e [email protected] w www.splitappleretreat.com

2010: new ZeaLand tourisM award ‘best hoteL’

PerFect For Wine lovers

It’s hard to leave Bisque on Bolton, but

you’ll enjoy the drama of Cuba Street or choosing

a restaurant on the water. You can almost see

Marlborough across the Cook Strait: promise you’ll

visit by ordering a multi award-winning sauvignon blanc by Nautilus Estate.

And perhaps some Cloudy Bay, and...

cold smoked salmon served With an avacado salsa


cotter hoUse 4 st vincent avenue, remuera, auckland, new Zealand | t ++64 9 529 5156 | e [email protected] | w www.cotterhouse.com

hot spotsGreat ideas for foodies and wine lovers

EXtRA VIRGINwaiheke islands boatshed offers the use of their ‘Mini Moke’ for guests for a day of island exploration. we suggest a visit to the rangihoua olive grove estate to taste their specialty ‘waiheke blend’ olive oil blend, winner of the 2009 new Zealand olive oil award. www.boatshed.co.nz or www.rangihoua.co.nz

A LoCAL FoR thE DAYenjoy an insider’s experience on a Zest gourmet walking tour of wellington – sightseeing with great food and a friendly personal tour guide. because we believe the best way to discover a new place is through excellent food, coffee and wine. be a local for a day when staying at bolton hotelwww.boltonhotel.co.nz or www.zestfoodtours.co.nz

ChoC ANoNYMoUs good news for chocoholics, schoc chocolates, greytown combine a

multitude of traditional and unusual flavours to create their renowned chocolate, which

is high in antioxidants and all just a short drive from wharekauhau country estate. also whilst at wharekauhau, a short heli

flight with helipro from the lodge and you are in Marlborough, home to the recipient

of the 2010 sydney international wine competition winner vavasour wines –

the lodges signature tipple.www.wharekauhau.co.nz,

www.schoc.co.nz or www.vavasour.com

sMALL AND BEAUtIFULedenhouse recommends guests visit neudorf vineyard in nelson, a small family owned winery with an big international reputation for chardonnay, Pinot noir, riesling and sauvignon blanc wines. enjoy the neudorf sheep, cows cheese and olive oils and of course the cellar door tastings.www.edenhouse.co.nz or www.neudorf.co.nz

KNoW soMEoNE Who LoVEs LoBstER? get them out of their shell and select the exclusive fiji resorts gourmet meal package and enjoy lobster morning, noon and night at navutu stars resort.www.navutustarsfiji.com

interview in aucKLand

What’s the thinking behind Cotter House? as a french diplomat’s wife for 21 years, i knew how much i loved entertaining, giving dinner parties and cocktail parties. and i also needed a suitable setting for my extensive art collection. cotter house answers all my dreams.

It’s special isn’t it? it’s one of the five oldest houses in new Zealand with a heritage dating right back to 1847. you can’t new-build history and atmosphere like this.

Has Cotter changed you at all?it’s allowed me to fully develop my passion for new Zealand wines. i support boutique wineries and love matching their extraordinary wines to authentic new Zealand cuisine.

cotter hoUse

gloria PoUPard-Wallbridge

ALL YoUR WINE CELLAR DREAMs

So, Cotter has a good wine cellar?a great one i’d say! there’s an emphasis on depth and breadth; sometimes i buy just a few bottles of exceptional vintages. for degustation dinners, i often choose Morton estate’s selection. others might be esk valley, Mount riley (some of my favourites) or gunn estate, a favourite of Patty, wife of Keith richard of the rolling stones

Your favourites?Koru sauvignon blanc from a 1-hectare vineyard and therefore a true expression of its terroir; there are only about 500 cases every year. riseborough cabernet sauvignon - it has aromas of dark berries with nuances of violets and a lingering, hot finish. and among new Zealand’s extraordinary pinot noirs, Pyramid valley eaton family Pinot noir 2007 – there’s every imaginable red fruit but spices too plus the dusty/earthy note so typical of this site.but ask me tomorrow and i’ll choose three others!

gloria Poupard-wallbridge brings french flair to hospitality in auckland, but says ‘it works best when i add new Zealand flair, too’.

PerFect For Wine lovers

Auckland is surrounded by outstanding vineyards

at Kumeu, Henderson and Matakana, perfect

for tasting day trips, perhaps even by ferry to sample Waiheke Island’s

extraordinary reds. Or drive south to the

Morton Estate Winery, winner of New Zealand

Wine Producer of The Year at London’s International

Wine & Spirit Competition.


edenhoUsethe Facts:

Number of rooms: 2 guest suites & 1 cottage

Member of: navigate oceania

Awards: 2010: tatLer ‘one of the worLds 101 best hoteLs’

213 orinoco valley,rd1, Motueka, nelson

new Zealandt ++64 3 526 8174

e [email protected] www.edenhouse.co.nz

in a hidden vaLLey, surrounded by farMs, orchards and vineyards, Peter and bobbie Martin found exactly where they wanted to create their vision of home that would reflect the character of this tranquil corner of paradise. bobbie had the advantage of considerable design skills, being a graduate of both the inchbald school of design and the english gardening school. once they had created edenhouse, their home was universally thought so stylish and lovely that the decision to open it to guests was inevitable.

the Martins take special delight in feasting you with the finest foods from the pristine nelson tasman region at the top of the south island. sometimes you’ll dine from the cornucopia of their own garden – fresh-picked figs, macadamia nuts and blueberries, perhaps. there’ll usually be heirloom vegetables from a neighbouring farm and they also know precisely which bakery, smokehouse, cheesemaker or butcher to call on for the best artisan produce. these include such unexpected delights as the highest-quality, locally-grown saffron and extraordinary olive oils.

in fact, distinctive local produce is their particular passion. they know the secrets of the weekly local markets, of the busy fishing port and where to land a plump trout from a nearby mountain stream. Perhaps you’ll encounter perfumed, tropical-sweet feijoas and heritage red-fleshed blackboy peaches (peches des vignes in europe) from their own trees, perfect scallops harvested from the tasman sea and golden bay - or legendary, whitebait, new Zealand’s ‘white caviar’ in season just six weeks from mid-august.

the Martins also love to introduce guests to the families who run acclaimed boutique wineries, especially neudorf.

any reputable guide to new Zealand’s best winemakers will rank neudorf among the top. it has earned international renown for its burgundian-informed chardonnays, rich and fine pinot noirs, and a superbly expressed line-up of the aromatic varieties – riesling, sauvignon blanc, pinot gris – which have come to define nelson and new Zealand wine to the world.

edenhouse is perfectly positioned between nelson and the world-renowned abel tasman national Park. only 30 minutes away, the Park is a Mecca for outdoor enthusiasts with its golden beaches, native bush, pristine marine preserves and famed walks.

Peter and bobbie Martin ensure that when it comes to the finest wine and food their guests will discover and relish a true taste of nelson tasman and of its sensational land and seascapes. no wonder TATLER Magazine voted edenhouse one of its 2010 top 101 hotels in the world.

genuine

Garden of Eden“ . . . so deliciously pretty you want to take a big slow bite out of it”

PerFect For Food loversMoutere Gold preserves the

South Island’s bountiful harvests of seasonal fruits to perfection.

Find their sparkling jars in The Old Post Office in Upper Moutere Village, well-known

nationally as a destination for foodies to purchase sweet

perfection. Passionfruit Curd and Ginger Marmalade are just two of

Edenhouse’s favourites .

neLson

tatler, the United kingdom society magazine

the gardens at edenhoUse

dining room

neUdorF vineyard


delamore lodge 83 delamore drive, waiheke island, new Zealand | t ++64 9 372 7372 | e [email protected] | w www.delamorelodge.com

interview at waiheKe isLand

Why did you choose Waiheke Island?as a child the island intrigued me with its fantastic beaches, walks and nature. now it’s a grown-ups’ adventure playground and a matchless food and wine destination. waiheke makes world-class wines, especially reds. the vineyards are great to visit – none are that far away on an island. and restaurants range from tapas on the beach to 2010 restaurant of the year finalists.

Some wine names to remember? stonyridge for bordeaux-style reds, of course. the hay Paddock pioneers syrah growths. Kennedy Point has accredited organic status. and Mudbrick vineyard and cafe shares views you’ll never forget.

Did you have a food and wine background?i was ceo of the company with the contract for hospitality

for the americas cup. i loved answering the needs of so many different guests but then realised i wanted to work more intimately, especially with the food and wine. once chef aaron smith joined me, i knew everything was in place. instead of a house i created a lodge.

What’s Delamore’s cuisine style?aaron adores being able to buy locally and directly. for instance? well, helio stone-oven breads, rangihoua olive oil, fresh olives from our own olive grove, oysters from te Matukua bay, fish straight from the boat; Miche is a local sheep milk cheese and the local butcher makes his own pork pies and stocks great game. i could go on... and often do!

What’s next?discovering new ways to share delamore’s culinary and spiritual gifts.

delamore lodge

roselyn barnett-storey

a sPirituaL giftroselyn barnett-storey came to waiheke to find a getaway home. instead she created delamore Lodge, a haven of culinary well-being.

PerFect For Wine loversThere are almost 20 vineyards on Waiheke. Include Goldwater Estate, pioneers of island winemaking, Stonyridge for tasting and dining amidst vines, olives and lavender, Te Whau for outstanding food and historic wines. Plan carefully or join a wine tour. Amazing views, cafes and restaurants everywhere: Ostend Farmers Markets Saturday mornings.

christchurch interview at bay of isLands

bay oF islands lodge state highway 11, Port opua, bay of islands, new Zealand | t +64 9 402 6074 | e [email protected] | w www.bayofislandslodge.co.nz

gravalax

Peter meier in the kitchen oF bay oF islands lodge

Tell us about your amazing career Peter. i began in hotel Management in europe and then was food and beverage Manager for the hilton group in australia. then it was the rothbury estate with Len evans, doyen of the australian wine industry, and i wrote for the sydney sunday telegraph for 20 years, as their food writer.

Where was your first restaurant? that was casuarina in the hunter valley. then in 1987 we opened casuarina country inn and vineyard. we were a member of small Luxury hotels of the world. glennis also has a hospitality background. she’s spent years looking after royalty and rock stars.

And Casuarina Country Inn won many awards?we are proudest of winning the american express award for the best restaurant in the hunter valley three years in a row and in 1999 we were inducted into the hall of fame.

Peter and glennis Meier share their international hall of fame hospitality with you in an intimate seaview lodge

MEDItERRANEAN INspIRAtIoN

Now it’s the Bay of Islands; why? we thought we’d slow down. didn’t work! we were so energized by the fantastic spray-free produce from Keri Keri’s market gardens, by the amazing grass-fed meat and poultry and by oysters and seafood and fish straight from the bay, we had to share them. we cook with the freshest possible produce in a style we call ‘Mediteration’ – a celebration of Mediterranean cuisine and lifestyle that exactly suits the bay of islands. and we like to give back to our community; i regularly host cooking classes for the local school. we like to teach the local children just how special this part of new Zealand is – teach them about all the great foods available in our own northland back yard.

How about wines?amazing! wine is included with dinner. it could be chardonnay from the hawkes bay, sauvignon blanc from Marlborough or Pinot noir from the south island. only the best is served here.


Kerikeri is one of New Zealand’s foremost

market-garden areas. Bay of Island’s Farmers

Market on Sundays jumps with tastings and extraordinary produce.

In Mangonui buy artisan smoked eel or sea urchins and pates at Apau Aqua’s

factory door and treat yourself to the most

famous fish ‘n’ chips in New Zealand.


rotorua

Wild FoodcooKing schooL

here’s a totaLLy new exPerience for couPLes who like to cook and eat on the wild side – the wild food cooking school at treetops Lodge and estate in rotorua, the heartland of new Zealand’s world famous therapeutic thermal region and its wild food capital.

wild side cooking and dining put you in touch with natural flavours and ancient techniques in primeval wilderness

treetops is a unique, totally new Zealand experience, a sanctuary and retreat of breathtaking terrain, offering the ultimate in world-class accommodation, cuisine and adventure. the Lodge’s elegant, ecology-inspired architectural style was derived from the country’s pioneering past, with timber and stone finishes echoing the natural beauty and simplicity of the great outdoors. treetops offers seven streams, on-site trout fishing, four lakes, and over 70 kilometres of adventure trails. new family experiences include photography safaris, helicopter tours, geo-caching hunts, luxury treks to spectacular waterfalls, and a 4wd experience. and now its knowledgeable chefs introduce you into the secrets of food and flavours direct from the surrounding wilderness, gathered by you and cooked in the Lodge’s kitchens...

the full-day wild food cooking experience begins with a memorable, guided 4-wd expedition deep into treetops’ 2500 acres of native bush to discover the magnificent wildlife population of fish, birds and animals. unspoiled brooks are packed with fat trout and eels, there are herds of deer and of wild pigs and both native and introduced game birds; the best way to prepare and cook each of these is explained. next is a leisurely one-hour stroll through the bush to collect indigenous herbs and spices and then you’ll spend the afternoon in the Lodge’s open-plan kitchen. there, treetops’ talented Maori chefs combine the produce and indigenous ingredients of the forest to create a dazzling variety of unique dishes. and you’ll learn how to reproduce the haunting flavours of the hangi or Maori pit-oven at home.

half-day wild food cooking experiences begin with native-ingredient gathering in the pristine wilderness of treetops’ 800-year old forest. accompanied by a knowledgeable Maori chef, guests discover such indigenous tastes as tangy kawakawa and peppery horopito. then it’s back to the Lodge’s open-plan kitchen to watch as these are transformed into gourmet garnishes and a range of unique flavourings to make dishes with treetops’ own trout, game birds, reared venison and wild pork - dishes unlike any you have ever tasted before. you’ll also be inducted into the secrets of creating a hangi or pit-oven in your own garden or in your kitchen.

“... the secrets of food and flavours direct from the surrounding wilderness...”

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Join a Maori Indigenous Food Trail to discover

native herbs and ingredients traditionally

used by Maori. As you find and harvest them you’ll

experience a greater sense of New Zealand’s amazing

wilderness. Indigenous ingredients used at Treetops

include tangy horopito and kawakawa and piko

piko, the entrancing curled shoots of native ferns.

Wild Food cooking school

resident horseman didi treetoPs lodge & estate

estate caUght troUt

hangi cooked salmon With PikoPiko


authentic

rotorua

tREEtops MAoRI INDIGENoUs FooD tRAIL RECIpE

Pan-braised saLMon fiLLet in Karengo court bouiLLon, tossed

PiKoPiKo with PiriPiri butter, served with roasted ureniKa Potato and

horoPito beurre bLancallow 160g of salmon fillet per person.

trim and cut the salmon fillet into 160g portions, preferably without the skin.

wash 3 large potatoes, cut them lengthways and roast for about 15 to 20 minutes with 1 medium sliced onion and a couple of garlic cloves. (season at the

end to avoid the potato sticking to the pan).

in the meantime add a teaspoon of chopped onion to the pan and a few leaves of karengo (seaweed) with ½ a cup of white wine or verjus. bring to the boil for a few minutes to infuse the court bouillon, add a table spoon of butter and then the

salmon fillet side down, cover with grease proof paper.

bake in a hot oven (200 degrees) until cooked right through. you can tell when the fish is cooked by the white juice produced around each fillet. this is just a simple way to recognise the cooking time and this methods work for most fish.

set the fish over your pre-roasted potato and reduce the sauce until it thickens over high heat with a little cream and a teaspoon of white wine vinegar. check the

seasoning before serving.

sautée the Pikopiko in a little butter or olive oil with a little Piripiri (quite hot) and serve as decoration.

serve this dish with a side salad as the vinaigrette will off set the richness of the salmon and i would recommend a Pinot gris or a mature riesling

Bon appétit

treetoPs lodge & estatethe Facts:Number of rooms: 8 villas, 4 guest rooms & 1 cottage

Member of: navigate oceania

Awards: 2010: worLd traveL awards – best eco Lodge in austraLasia2010: worLd traveL awards – best new ZeaLand Luxury Lodge2009: worLd traveL awards – best eco Lodge in austraLasia2009: worLd traveL awards – best new ZeaLand Luxury Lodge2009: traveL and Leisure usa reader award2009: conde nast usa goLd List2008: traveL and Leisure usa reader award2008: conde nast usa goLd List

351 Kearoa road,rd1, horohoro, rotoruanew Zealandt ++64 7 333 2066e [email protected] www.treetops.co.nz

wild food cooking experiences also include wine tasting and matching advice. both experiences are designed for a minimum of just two participants, so there’s never disappointment about insufficient numbers. each experience includes lunch, all food and drink, recipe sheets and a treetops Lodge and wilderness apron. advice is also given on equivalent flavourings in other parts of the world.

the wild food cooking school – a totally new experience for couples who like to cook and eat on the wild side. only at treetops Lodge and estate in rotorua, the heartland of traditional new Zealand.

ARt – BEst IN shoWWe have your oceania holiday shopping sorted.

ULtIMAtE sCRAppYself-taught sculptor, arthur amon captures one-off life size creations mainly created from scrap metals and showcased for sale in the garden’s of auckland’s cotter house. www.cotterhouse.com or www.amon.net.nz

AotEARoA spIRItUALItYnew Zealand artist jason hicks’ inspiration comes from his love of aotearoa’s landscape and passion for the history of our land. featured for sale at release Private retreat, wanaka. www.releasenz.com or www.jasonhicks.vc.net.nz

KIWI tALENtED INGENUItYseafields owner and enamellist, stephanie boyd-dunlop has partnered to create handmade unique native wood trinket boxes. with the help of a local wood turner and her passion and artistic talent for new Zealand nature inspired enameling. sold exclusively at auckland’s seafields.www.seafields.co.nz

CREAtIVE MAstERYnavigate oceania founder, Karine thomas fell in love with virginia Leonard’s artwork, featured throughout takatu Lodge & vineyard, Matakana so much she commissioned a painting for her own home. www takatulodge.co.nz or www.virginialeonard.co.nz

pEARLFECtIoNnick reeves, co-owner of rarotonga’s te vakaroa villas, and cook island resident for over 20 years has become the ultimate pearl connoisseur after 15 years experience working with these cook island beauties… and nick provides his guests with a personal concierge service to assist them in selecting the very best of the islands produced pearls. now that’s service! www.tevakaroavillas.com

oLD sChooLelm tree house’s own

jillian bensdorp creates and sells at this boutique

christchurch hotel, unique country

original ‘old school’ children’s smocked frocks. www.elmtreehouse.co.nz

tRADItIoNAL NoBILItYartisan wayne ross’ fascination with wood from an early age developed into a lifetime passion with his extensive range of wooden sculptures, with an estimated age of 2-5000 years of swamp Kauri. sold and shipped worldwide at treetops Lodge & estate, rotorua. www.waynerossgallery.com www.treetops.co.nz

800 year old virgin Forest


Martinborough

thewhareKauhau

booK oftaste & flavouran exceptional new Zealand culinary experience, wherever you dream

whoever you are, and wherever you dreaM about escaping to great culinary adventures this small Luxury hotels member and new Zealand prestigious lodge, wharekauhau country estate now delivers the reality, direct to your coffee table. their sumptuous new book, with astounding photography by grant sheehan (new Zealand Photographer of the year 2009), brilliantly illustrates both the food and daily life of this grand estate that’s truly a place apart – but in the heart of the fertile Martinborough wine region, one of new Zealand’s top gourmet destinations.

recapturing the gracious lifestyle of a bygone era, wharekauhau is situated on a 5,000 acre working sheep station. framed by the rimutaka ranges to the west and the dramatic coastline of Palliser bay, the lodge is surrounded by an ancient forest, spectacular beaches, bountiful rivers and tranquil lakes that facilitate endless guest opportunities for recreation. with sumptuously furnished and charming

cottages amid ocean views dotted throughout the extensive grounds, you can enjoy true country living in what is billed as “one of the most spectacular stations in new Zealand”.

winner of the new Zealand Lamb and beef award 2010, wharekauhau’s signature dish is their succulent texel lamb, bred and reared on their own lush year-round grasses and flowering herbage. texel lamb uniquely marbles fine, sweet fat through its flesh, exactly the way japan’s famed wagyu beef does, giving unrivalled lusciousness and flavour that wins every competition; as a recipe featured in this superb book you might experience it as coffee-rubbed wharekauhau texel lamb with smoked vanilla and syrah sauce.

other recipes featured in this opulent book – and on wharekauhau’s table of regional fare – include a salad of native fern shoots with figs and venison bacon; west coast white bait; salmon consommé with crayfish ravioli; wild-caught prawns with vietnamese-mint sorbet and sweet corn cakes; bluff oysters with ponzu dressing and caviar pearls; hemp-oil salmon confit on celeriac puree, or wild honey-comb ice cream. naturally new Zealand’s famed venison, game and game birds appear with delicious regularity

wharekauhau’s pesticide-free gardens produce much that complements the top-class produce featured. salads, herbs, tomatoes, asparagus, berry fruits, even watercress, are all grown on-site. wharekauhau’s book of taste and flavour also features a section where you’ll meet their carefully chosen artisan suppliers of bread and oil, fruit and vegetables

“one of the most spectacular stations in New Zealand”

WharekaUhaU coUntry estatethe Facts:Number of rooms: 12 cottage suites & 3 villas

Room Rate: from nZ$904 per suite

Member of: sMaLL Luxury hoteLs of the worLd; signature traveL networK; virtuoso;excLusive QuaLMarK rating; andrew harPer aLLiance

Awards: 2010: worLd traveL awards, new ZeaLand’s Leading Luxury Lodge2010: finaList worLd traveL awards – new ZeaLand’s Leading sPa resort2010, 2009, 2008: nZ beef and LaMb award, haLLMarK of exceLLence2009: worLd traveL awards, new ZeaLand Leading sPa resort2008: conde nast usa – voted best in the worLd by readers2008: new ZeaLand beef and LaMb – haLLMarK award for exceLLence

western Lake road, Palliser bay, rd 3, Martinborough, wairarapa, new Zealandt ++64 6 307 7581e [email protected] w www.wharekauhau.co.nz

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WagyU style texel lamb

WharekaUhaU is a 5000 acre Working Farm the book oF taste and FlavoUr


ingredients 300ml of Pinot noir grape juice.

300gm of Manjari chocolate 12 egg yolks

200grams of caster sugar 500mls of full cream milk

600mls of cream 1 vanilla pod split

Method bring to the boil milk, 500mls of cream and vanilla pod. remove and add to the eggs and

sugar. whisk together place back on heat. stir with wooden spoon until mix thickens. remove and strain through a fine sieve. reduce Pinot noir by half and add to melted chocolate mix together and stir into the anglaise.churn for 35 minutes. add 100mls of

cream. churn for another 5 minutes. remove and place in freezer.

and a remarkable range of regional and national cheeses. a final section introduces the incredible realities of the natural splendors that surround and complement your experience of wharekauhau country estate and Lodge.

for chefs all around the world, and for dreamers who can’t yet be travellers, wharekauhau’s book of taste and flavour brings home the epitome of the wairarapa culinary experience, direct from wharekauhau country estate and Lodge. available from www.wharekauhau.co.nz and specialty stockists worldwide.

deliciousvaLrhona Manjari

& Pinot noir ice creaM

Martinborough

PerFect For Food loversYou are in heart of the fertile Martinborough wine region, one of New Zealand’s top

gourmet destinations. Explore amazing Pinot Noir vineyards and the artisan foodie havens of nearby Greytown, including Schoc chocolates. Wharekaukau – taste and Flavour

cookbook brings home the true tastes of your Wairarapa culinary experience.

interview in aucKLand

staFFord villa 2 awanui street, birkenhead Point, auckland, new Zealand | t ++64 9 418 3022 | e [email protected] | w www.staffordvilla.co.nz

this is the reaL thing, a sumptuous experience of a gracious bygone time in the peaceful ambiance of this heritage, verandahed victorian villa. there’s a glass of champagne to welcome you in their drawing room, conservatory or garden or Pimms and pomegranate juice if you prefer. then it’s total self indulgence with dainty sandwiches, sweet temptations and buttermilk scones with berry jams and cream. and to make it a true high tea there are hot savouries, too.

this special time of day was created by the duchess of bedford in 1830, who ordered tea and something to eat in the afternoon during the long gap between lunch and late dinner. it was served in her boudoir or private sitting room and ever since has been associated with etiquette, elegance – and gossip...

traditional high tea with crisp linen, fine china and antique silver in an elegant heritage villa – but you bring the gossip...

REVIsItING A BYGoNE tRADItIoN

everything is made on the day at stafford villa and served on traditional tiered plates. sandwiches include marinated cucumber with cream cheese and smoked salmon with lime and pepper alioli. savouries offer piping hot vegetarian tarts or pork-sausage rolls with relish. cakes and pastries might include french macaroons, mini-cup cakes or brandy snaps. but top favourites are stafford villa’s buttermilk scones with home-made raspberry or strawberry jams and cream. and yes, you can ask for a second helping.

stafford villa high teas are available daily for house guests or for non-guests, are served from 2.30 to 4.30 on sundays from october to March. with real leaf tea or freshly roasted coffee, they offer a truly elegant taste of the real thing. and just the place to share the gossip.

tUscany sUmmer sUite

christina Windram

staFFord high tea


Take the evening ferry across to downtown

Auckland and dine among the vibrant bars and

restaurants of waterfront Viaduct or zap up to

nearby Ponsonby Rd or into chic Parnell, where

President Clinton bought candy. There’s every cuisine

from Peter Gordon’s iconic creations to traditional

Indian or Chinese - and fish ‘n’ chip shops.

Wild native bUsh honeycomb ice-cream


EAtYou don’t have to stay at these boutique hotels to eat here!

GARDEN FREshwith their produce sourced from local producers, ingredients picked from the Lodge’s own vegetable and herb gardens, (including their own eggs!) huntley Lodge is the perfect destination for a formal lunch in the dining room or informal summers dinner in this garden city of christchurch. www.huntleylodge.co.nz

MAstER AND MIssa quintessentially english tradition, experiencing high tea is a necessity to the Princes gate rotorua experience. and special attention is given to the Master and Miss of the house with a miniature tea service and ‘dolly’ size delicacies. www.princesgate.co.nz

AN AWARD-WINNING EXpERIENCEQueenstown resident and head chef andrea glover skilfully crafts each evening at remarkables Lodge delectable dishes that impress even the most seasoned travellers. it’s most definitely fine dining with superb new Zealand wines and a backdrop of stunning views.www.remarkables.co.nz

EAt oN thE WILD sIDEfor those who like to eat on the wild side, resident Maori chef at treetops Lodge & estate, rotorua can introduce you to such indigenous tastes as tangy kawakawa and peppery horopito, unique flavourings to offer lunch and dinner dishes with treetops’ own estate reared trout, game birds, venison and wild pork – dishes unlike any you have ever tasted before. www.treetops.co.nz

FRoM LAKE to tABLEthe kitchen at iconic tongariro Lodge, will prepare and cook your days catch for lunch or dinner. now you cant get fresher than that. www.tongariro lodge.co.nz

created by award winning steve Morris of bisque on bolton restaurant, wellington is a series of video clips on line which give us an insight into the tips and techniques he uses to

create his tastiest dishes – it’s called ‘raising the standard’= aptly named!

www.boltonhotel.co.nz

waiPoua Lodge nestLes on a ridge overlooking the wilderness of ancient waipoua forest where you’ll encounter true gods of the forest – the magnificent Kauri trees. it offers an extraordinary opportunity to share the serenity and indigenous culture of the remote beauty of the Kauri coast, the crystal clear Kai iwi Lakes and the longest driveable golden sand beach in new Zealand. this lodge follows sustainable practices within all aspects of their business practice and was an inaugural member of the northland sustainable business charter.

the main lodge is a carefully restored 1890 Kauri-wood villa, its rich character enhanced by local memorabilia, offering classic, yet informal elegance. here you’ll find the dining room, library/sunroom, bar and lounge with an open fire place.

after a breakfast of your favourites, explore wilderness and coast with a picnic basket filled to your order including hand-baked goodies. candle-lit dinners are served at a time of your choice, often from organic produce grown in the kitchen garden. we celebrate the highest standards

of modern new Zealand cuisine, considered one of the world’s best, by using our own or locally sourced organic vegetables, traditional wild Maori herbs, the finest naturally reared meats, locally sourced ocean-fresh fish and sea food; as in our local Kaipara organically reared oysters and carefully selected wine, much local and again using sustainable viticulture practices. you may also dine privately or order a light supper platter, which we showcase the Kaipara regions best - te arai estate and echo valley olive oils, Kaiwaka cheese shop specialties, and in abundance the regions own avocados, feijoas, heirloom plants, pork, venison and fresh fish, eels and shellfish.

waipoua Lodge – superb wining, dining and luxurious accommodation in remote forest wilderness. an unforgettable experience.

candle-lit dining on fresh garden produce grown using sustainable practices overlooking vast waipoua forest, gateway to crystal lakes and golden sands

WaiPoUa lodge state highway 12 rd6 dargaville northland new Zealand | t ++64 9 439 0422 | e [email protected] | w www.waipoualodge.co.nz


Fantastic foodie day trips include Dargaville’s

Thursday Farmers Market; Managawhai for cafes,

Te Arai and Echo Valley olive oils and Bennetts feijoa

chocolates; unmissable Koanga Gardens champion

heritage herb, vegetable and fruit seeds and plant

varieties; Kaiwaka for cheeses and organic Café Eutopia. Local

oysters and truffles are promised soon.

sUstainablefoLLowing

Practises

waiPoua forest

WaiPoUa lodge

Fresh ProdUce From the organic garden


Paihia beach resort & sPa 116 Marsden road, Paihia, bay of islands, new Zealand | t ++64 9 402 0111| e [email protected] | w www.paihiabeach.co.nz

a PUre tastePure tastes is the PooLside, sea-view restaurant of Paihia beach resort and spa, voted new Zealand’s leading resort and placed as one of the top ten spas in australia and south Pacific by condé nast traveller (uK). Privacy, elegance and sensational facilities mean the hotel must showcase the best produce northland has to offer in dishes that reflect the accent on both enjoyment and the best of health and well-being.

head chef is chris hagan, who won the united Kingdom category in a competition created by famed Kiwi chef Peter gordon. chris was trained by rupert rowley of fischers inn of baslow hall, derbyshire. awarded a Michelin star and four aa rosettes rowley also encouraged chris’ mentoring by andrew bennett at London’s Park Lane hotel. chris

chris hagan, united Kingdom chef-winner, brings Michelin-star training and european style to northland’s superb produce and wines

brings sound european technique and a touch of molecular gastronomy to northland’s harvest of such produce as kiwifruit, avocados, persimmons, tamarillos and macadamia nuts. “we can only dream of produce as fresh and tasty in the united Kingdom, and i’ve never cooked with such fascinating types of fish and seafood. and did i mention the wines? at Pure tastes i find i’m learning as much as i’m teaching and we put this excitement onto the plates every day.”

chris has been winning in new Zealand too, with a dish of tea-smoked akaroa salmon, asparagus, crushed baby gem lettuces and grenoise butter, matched with a hunters Kaha roa sauvignon blanc. what’ll it be tonight? or tomorrow? you’ll only know at a Pure tastes table. better book soon...

PUre taste restaUrant

Paihia beach resort & sPa

chris hagan


Four vineyards around Kerikeri offer tours or

tastings. There are some surprises; Cottle Hill

also produces grappa and port-style wines.

The Makana Chocolate Factory complements these

with gorgeous chocolates and toffee, Kaitaia Fire markets dried chipotles

and chilli-spiked sauces, Ludbrook House makes

jams, jellies, preserves and condiments.

interview in rotorua

Why is your hotel so beloved?the Princes gate is rotorua’s best loved old Lady. the magnificent heritage building, new Zealand's oldest hotel, is a city showpiece, a must-see, must do for every visitor.

How long have you been here?25 years. My wife vlasta and i are both locals. the victorian wedding cake architecture and décor and much of the entertainment are reminiscent of by-gone days but the glamour, the taste, the class and the luxury of the past have all been brought absolutely up to date.

And your Cabaret Dinners are an example of that?our unique cabaret dinners are the most glamorous way to share the Prince’s gate experience, recreating an elegant way of life. showtime and dinner are both carefully staged, your courses served with three shows of live music that might treat

you to broadway, vegas – even some toe-tapping abba. the menu includes selections from the hotel’s acclaimed a la carte menu and always includes the hotel’s signature dish bbQ lamb Loin. it’s the perfect way to celebrate an anniversary – or to create a new one.

What are the other dining choices?our fabulous high tea of course, served between 10am and 4pm seven days a week – very english, very smart, very heart-warming and another opportunity to sample the ambiance. Memories restaurant serves fine dining and wine under chandeliers; the gate is casual and serves everything from snacks to Martini cocktails.

And right now?if it’s friday or saturday night it’s showtime. we love saying that.

brett and vlasta Marvelly invite you to rotorua’s grande dame hotel for friday or saturday night’s cabaret dinner.

shoWpIECE shoWtIME

brett and vlasta marvelly

Prince’s gate 1057 arawa street, rotorua, new Zealand | t ++64 7 348 1179 | e [email protected] | w www.princesgate.co.nz

PerFect For Food loversRotorua Farmers Market every Saturday is a dazzling display of produce from around New Zealand and there are always heaps of tastings, too. Perhaps try rewena, the potato-sourdough Maori bread, discover amazing olive oils and fruits and vegetables reflecting New Zealand’s colourful cultural mix. But you have to catch your own trout.

restaurant review in bay of isLands

cabaret night

Princes gate hotel


i love the beginning of any holiday (and middle and maybe not so much the end). i love sitting and looking out at the Pacific ocean from this very spot – really early in the morning, when the sun is chasing away the night and this tiny Pacific island of rarotonga is just opening its eyes to another perfect tropical day. i am drawn to the Pacific like no other holiday destination in the world (and i’ve tried a few).

our pacific is just plain cool, that’s hip cool – it’s just so untouched. ok if you know me, i admit it i am a sucker for anything french, it’s in my blood – and the avarua (rarotongan capital) ‘Le bon vivant’ deli (i admit i visit it daily) bakes, each day, the best patisserie and breads outside of the 11th and 12th arrondissements of Paris. there is also a sister café just a two minute walk from the te vakaroa villas at Muri beach – but i like a bumpy outing each day on my little moped motorcycle.

yes, it’s one of the things i love.

Last word

Things I Love

Poolside at te vakaroa villas, rarotonga, cook islands

news

RARE AND FINE WINEs NAVIGAtE’s NEWEst pARtNERshIpdistributors of new Zealand boutique wines and importers of the fine wines from around the world have entered into a partnership with navigate oceania. dhall and nash is a new Zealand based company owned and operated by Puneet dhall and brandan nash. they bring two decades of experience in the global wine industry to supply and provide training to our navigate collection members in new Zealand and the Pacific on their range of fine wines.

brandon nash has a bachelor’s degree in viticulture from eastern institute of technology in hawkes bay, and served with craggy range for several years before starting dhall and nash. he is currently on the Master of wine Programme.

Puneet dhall completed the certificate in wine making and grape growing, also at eastern institute of technology. after a stint in the cellar at sacred hill, he spent several years as a merchant in London working at ‘fine and rare wines’ – a foremost wine brokerage company with an international clientele.

dhall and nash select their wines based on a criteria of; taste, price, diversity of portfolio and differentation, criteria fully aligned with the navigate philosophy of representing only those properties that are true to their region and authentic in their offering to guests.

this summer season you will see dhall and nash featured wines on many navigate collection members wine lists. billecart-salmon rose and bouby Legourge champagnes (french) at delamore Lodge and treetops Lodge & estate and Mount rosa rose (central otago), unison syrah (hawkes bay) and Lowburn ferry (central otago) at Kawaha Point Lodge, Paihia beach resort and huntley Lodge.i suppose you could call it a perfect match!www.dnfinewine.com

moUntFord early sUmmer

400 international awards and over 100 destinations worldwide including 25 European destinations. Emirates fl ies daily from New Zealand via Sydney, Brisbane and Melbourne to Dubai and beyond. Take 30kg baggage allowance in Economy Class, 40kg in Business Class and 50kg in First Class. For more details visit emirates.com/nz or contact Emirates on 0508 364 728.

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Don’t pay for your souvenirs twice.

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like a generous baggage allowance is part of the

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Savour Oceania - NAVIGATE+navigateplus.com/wp-content/uploads/navigate-confidential-savour-oceania.pdfsavour our fresh Pacific to Plate cuisine. PerFect For Food lovers Matakana is

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