Cuisine

A GREAT NEW ZEALAND GOURMET WEEKEND

Cuisine editor Kelli Brett combines a little luxury with some outstanding Wairarapa flavour.

Wharekauhau Lodge provides the perfect luxury base for a spot of gourmet tourism.

GOURMET TOURISM IS A THING

New Zealand is stepping up to become a serious player within this deliciously niche style of travel – niche because it’s designed especially for a new generation of discerning, well-travelled consumers.

So, I’m on a mission over the next few months to showcase a taste of our very best for you, and what better way to start than with a glorious weekend with the team at Wharekauhau Lodge, nestled beneath the stunning Remutaka Range on Wairarapa’s south coast? Back in the 1800s, New Zealand farmers would bid ferociously to get their hands on a Wharekauhau stud ram for their flock. Today, the farm covers some 1,300 hectares and carries 300 head of beef cattle and 6,000 sheep, and the very first glimpse of this magnificent estate will fill you with a sense of arriving somewhere special. The property's strong farming heritage translates all the way through to the lodge today, with everything made by hand and sourced from the land. Now owned by American businessman and vintner William (Bill) Foley and his wife Carol, it’s run by general manager Richard Rooney, who has been at the helm for more than 10 years. He’s no stranger to farm life, having grown up on a farm just outside Rotorua, and it is clear that he has mastered the art of creating personalised memories for a clientele that is used to experiencing the extraordinary. In 2018, Richard was named one of the top 20 luxury resort general managers in the world by Luxury Travel Advisor.

CUISINE, CULTURE AND COMMUNITY

There is no getting around it, a meal at Wharekauhau is definitely a special occasion, but despite its incredible aura of exclusivity, there is that cosy and casual feeling of great Kiwi hospitality at this grand, luxury hideaway.

Executive chef Rob Cullen treats the entire estate as his pantry, and with extensive vegetable and herb gardens, premium coastal lamb and beef, and beach, valley and foothill foraging options at his fingertips, you can expect an ever-changing menu that will allow you to taste a wealth of flavours from some of the most outstanding artisan producers and growers of Aotearoa. From within the Wharekauhau kitchen, Rob curates and cultivates a community of suppliers that is as passionate about the creation of exceptional food – if not more – than he is. His inspiring ingredients list includes hand-speared butterfish, octopus and sea tulips from Ocean Speared, wild venison and fresh native honeycomb from Awatoru, crayfish and pāua from Tora Collective, farmed kingfish from Ruakākā Kingfish, hand-crafted salami and cured meats made from heritage pigs at Poaka, fresh truffles from Kings Truffles, hand-made cheese from Cranky Goat and Drunken Nanny, and the hugely innovative pāua saucisson and ocean mortadella from New Fish. The Foley family owns around 30 vineyards in New Zealand and the USA, so you can expect an opportunity to taste some of their best and rarest bottles along with some of the finest in the country.

YOUR PERFECTLY GOURMET DAY

If a full weekend is out of the question, the estate welcomes day visitors to experience a taste of their unrivalled Wairarapa hospitality. This includes ‘trust the chef’ dining; an adventurous ATV quad bike trail; and a competitive sporting clay target shoot. You might helicopter in from Wellington city, up and over the fabulous Remutaka Range and out over the dramatic Palliser Bay to touch down on the lawn, where you will be greeted with a glass of champers and a multi-course lunch before your flight back. Or you may prefer to relax in the Hauora Spa and experience a treatment that is exclusive to Wharekauhau – the Foley Vine Body and Soul – focussing on the natural skincare qualities of the humble grape. Who knew? But what a terrific idea. You’ll receive grapeseed exfoliation, followed by a crushed grape mask, facial and a full-body massage that will exceed your grape expectations.

However, an overnight stay at one of the 16 cottage suites or the threebedroomed Foley Villa will deliver the ultimate Wharekauhau escape. Expect total relaxation, adventure, five-star pampering and delicious indulgence – and with the help of the remarkably talented lodge team you can orchestrate your own exclusive and unique experience. (continued)

ABOVE LEFT TO RIGHT Executive chef Rob Cullen; general manager Richard Rooney

OPPOSITE TOP Pāua three ways; the wine cellar at Wharekauhau Lodge; the chef's kitchen table CENTRE The lodge interior; kingfish pastrami, foraged watercress, pine pickle apples and kimchi crisp; Palliser Bay BOTTOM Aged and whole-smoked Ruakākā Kingfish; interior of the lodge; Rob Cullen foraging

EDITOR’S LETTER

en-nz

2022-07-01T07:00:00.0000000Z

2022-07-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/281642488843294

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