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.
"I often hear people say that they stay away from duck as it tends to be dry or overcooked.
With recipes for handmade vegan & gluten free crackers, quince paste and savoury relish + matching wine selections.
"This is a bread that will leave the house smelling great – and it tastes even better.
The first recipe of our lockdown recipe series is from Eichardts Head Chef, Oliver Xie.
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”.
This took some serious socially-distanced' arm-twisting, however we managed to wrangle the famous Wharekauhau Country Estate shortbread recipe form the kitchen team!
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
We share with you Treetops Estate head chef, Felipe Ponce recipes from our ‘Wild Food Cooking School’, using organic and near 100% pesticide free produce...
Venison remains a cherished menu item to the Minaret Station Alpine Lodge cuisine, staying true to our paddock to plate ethos.