Enjoy recreating at home this exclusive collection of childhood favourites to the famous in-room treats our guests are surprised with prepared by the Chefs of the Luxury Lodges of New Zealand.
Renown for their use of fresh, seasonal ingredients and estate to plate cuisine; learn how to bake delicious breads, create the ultimate platter and create iconic Kiwi favourites such as slow cooked lamb and fish & chips for family dinners.
A delicious version of this favourite using local seafood. Recipe courtesy of Executive Chef Fernando Campos, Hapuku Lodge & Treehouses
Recreate this masterpiece at home with the recipe from Executive Chef at Hapuku Lodge & Treehouses, Fernando Campos.
Venison remains a cherished menu item to the Minaret Station Alpine Lodge cuisine, staying true to our paddock to plate ethos.
Specialising in Asian Fusion cuisine and bespoke menus for guests, enjoy this recipe courtesy of Chef Pen, Split Apple Retreat
"I often hear people say that they stay away from duck as it tends to be dry or overcooked.
Chef Michael McMeeken of Stonefly Lodge & Falcon Brae Villa presents his version of an iconic New Zealand favourite.
"This is a bread that will leave the house smelling great – and it tastes even better.
On the Minaret Station recipe series, your favourite kiwi staple, fish and chips! Try your hand and share your results with us, as Alastair walks...
"My mum was always passionate about the simple things in the kitchen - “minimum fuss, maximum flavor”.
The change in seasons brings new inspiration to our dishes as the cold weather sets in.
From The Mountain Kitchen to Your Kitchen - Baking With Minaret Station’s Head Chef, Alastair Wilson