Free Range Chef

During the Christmas period, Free Range Chef was lucky enough to work in one of New Zealands premier Lodges. Hukrakia lodge sits like a gem in the sparkling waters of Hauraki Gulf on a secluded and tranquil position high on Rakino Island.

It is only accessible by a 30 minute boat ride or 10 minute helicopter ride from Auckland city. The lodge has a unprecedented level of luxury, with 300 degree views.

My Guests were the owners John and Heather Mac culloch and their 3 children, Johns father Donald. Plus John and Heather were hosting for 2 travel and food writers Deborah Gottlieb from Der Feinschmecker magazine and Reinhard Modritz, publisher and writer of Travellers World magazines Germany. Both travelling through out New Zealand to see what the country has to offer, with Hurakia lodge being their first stop.

The Lodge Has 3 pavilion style wings, with expansive glazing to provide transparency throughout the house. The two bedroom wings at the back contain a the semi enclosed and sheltered pool with courtyard and out door living area.



The centre wing is open plan lounge and dining room with comfort being the priority, providing spacious uncluttered living with grouped seating areas, positioned to maximise a different slice of the spectacular view.

                                   

                                           The menus for the few days were as follows

Day one evening meal

Entree

• Citrus cured Marlborough salmon, , Avocado creme, gazpacho vinaigrette, micro herb salad and Beetroot Gastrique

• Oolong tea smoked duck breast with roast pear, wild rocket witlof and micro green salad, miren and walnut emulsion

Main

•  Herb encrusted Canterbry Lamb rack With Pomme fume, Savoy cabbage and a wild cherry jus

• Line caught crisp skinned Snapper fillet, with a lemon and fresh herb Vialone Nano Risotto finished with Moutere Grove organic lemon infused olive oil

Dessert

• Poire Belle Hélène classic poached pear with Valorone dark chocolate marquise and organic vanilla ice cream with panforte crumbs

Citrus Cured Salmon

Day 2 Lunch menu

Entrees

• Sugar cured Canterbury lamb rump, with a salad of glazed beets, broad beans, pancetta and mint, finished with a fig vincotto and micro greens

• Baked Goats cheese, with a salad of fresh strawberries, micro rockett, pancetta, walnut bread croutons, strawberry gastrique and finished with strawberry crisps and balsamic powder. 

 Main

• Roast Turkey , with sage and nut stuffing, Roast parsnips, Roast potato, bacon wrapped sausages, pumpkin mash, brussel sprouts, cranberry sauce and bread sauce served with a Turkey Jus. 

 Dessert

• Strawberry semi freddo with orange and pink peppercorn glaze

• Classic Christmas pudding with brandy cream

Oolong Smoked Duck Breast salad

 The other meals consisted of cured meat platters, quiche salads and of course in the mornings continental breakfast with the option for a cooked alternative.

I look forward to the German magazines coming out in February this year as  Deborah and Reinhard really seemed to enjoy there stay and after our little photo shoot, might get to see myself in their magazine !!

                                         For Lodge bookings call John on +64 29 999 9999 
                                           or for more information visit www.hurakia.com 

                           and of course ask for Free Range Chef to be your personal chef!

Thanks very much for the lesson on Wednesday night – we both really enjoyed it and the food was great! Kristen and Andy Ryan