Eating New Zealand: Dinner at the Lodge

Nowshad Rizwanullah , 06 Mar 2012
Table with a View at Matakauri Lodge
Table with a View at Matakauri Lodge

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'oeuvres
Hors D'oeuvres
Pumpkin Miso Soup
Amuse Bouche – Pumpkin Miso Soup
Meadow Croft Goat's Curd with Marinated Baby Beets, Blood Orange, Green Beans and Walnut Vinaigrette
Meadow Croft Goat's Curd with Marinated Baby Beets, Blood Orange, Green Beans and Walnut Vinaigrette
Roasted Atlantic Scallops with Pork Belly, Snow Pea, Confit Potato and Bell Pepper Puree
Roasted Atlantic Scallops with Pork Belly, Snow Pea, Confit Potato and Bell Pepper Puree
Lounge at Matakaurl Lodge
Lounge at Matakaurl Lodge
Sautéed Blue Nose with Stuffed Zucchini Flower, Zucchini Puree, Pea Shoots and Thyme Veloute
Sautéed Blue Nose with Stuffed Zucchini Flower, Zucchini Puree, Pea Shoots and Thyme Veloute
North Island Tarakihi with Caramelized Fennel, Tomato, Eggplant and Cairnmuir Extra Virgin Olive Oil
North Island Tarakihi with Caramelized Fennel, Tomato, Eggplant and Cairnmuir Extra Virgin Olive Oil
Hereford Beef Fillet with Garden Carrots, Braised Shallot, Baby Turnip and Red Wine Jus
Hereford Beef Fillet with Garden Carrots, Braised Shallot, Baby Turnip and Red Wine Jus

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