We don’t often choose to stay in for a meal while on holiday. But since it was raining – and we happened to be staying in one of the most picturesque venues of our trip – we thought we’d give resident Chef Jonathan Rogers at Matakauri Lodge a chance. Check out these pics and you’ll understand why we weren’t disappointed 🙂
Hors D’oeuvresAmuse Bouche – Pumpkin Miso SoupMeadow Croft Goat’s Curd with Marinated Baby Beets, Blood Orange, Green Beans and Walnut VinaigretteRoasted Atlantic Scallops with Pork Belly, Snow Pea, Confit Potato and Bell Pepper PureeLounge at Matakaurl LodgeSautéed Blue Nose with Stuffed Zucchini Flower, Zucchini Puree, Pea Shoots and Thyme VelouteNorth Island Tarakihi with Caramelized Fennel, Tomato, Eggplant and Cairnmuir Extra Virgin Olive OilHereford Beef Fillet with Garden Carrots, Braised Shallot, Baby Turnip and Red Wine Jus
