It’s a constellation that couldn’t be more perfect – Des Harris, award-winning winemaker Peter Turner and the Sutton family.
A creatively generous chef, Des curates dishes that reflect both the seasons and a selection of wines from the boutique vineyard. The upcoming Meet the Makers event is a natural extension of The Hunting Lodge’s pasture-to-plate philosophy, showcasing the talent of Des Harris and his team together with the flavours and goodness of local suppliers and artisan producers.
The four-course menu, which includes drinks, is a true celebration of the incredible producers in the Kaipara Rodney area and will see diners under the stars amongst the vines eating rustic, fire-cooked Kaipara lamb and dishes featuring Whangaripo Buffalo Co cheeses, Kaipara oysters, Rydenberry organic blueberries, John Tucker honey and an abundance of produce from The Hunting Lodge gardens.
Dining amongst the picturesque vineyard grounds and gardens is the perfect way to learn about what makes these producers special. It is part of an approach to sourcing food and cooking to the seasons that delivers authentically rich flavours and food experiences that are heightened by people who truly understand the ingredients they are working with. The event, tipped to be the first of its kind in the area, is on Friday 15 November from 6.30pm -10.30pm. Tickets are $130pp.
Of course, you don’t have to wait till Friday 15 November to experience the paddock to plate freshness and taste of The Hunting Lodge Restaurant and the Cellar Door Lawn Bar. The Hunting Lodge offers a range of ways from Wednesday to Sunday and The Cellar Door Lawn Bar is open Tuesday to Sunday. If you’re lucky, as I was, you might attend a corporate event or Christmas party in the purpose-built functions barn overlooking the vineyard and working gardens.
Over 60% of the produce used across all The Hunting Lodge’s eateries and function spaces is grown on site by a dedicated team including gardeners and permaculturists with the assistance of the kitchen crew. Seasonal vegetables bring true taste freshness to every dish and extra produce is pickled, preserved and stored for later use. Charcuterie platters feature The Hunting Lodge’s own pickles and preserves and vegan and vegetarian dishes enjoy flavours heightened by this age-old practice of food preservation.
The Hunting Lodge menu is an elegant showcase of the freshest raw ingredients, homemade pickles, preserves and butters. Everything is designed to encourage friends and family to share and feast while drinking the wines and craft beers that inspired the dishes.
Similarly, the pizzas, fresh from the oven at the Cellar Door Lawn Bar, are designed to work perfectly with the boutique Hunting Lodge wines and Liberty Craft beers on tap. The relaxed atmosphere and easy seating options sprawling out through the grounds are the perfect way to connect and share a weekend with friends. “On a busy Saturday afternoon, I can be on the pizza oven pumping out over 100 pizzas. It’s an amazing atmosphere and I am right amongst it,” says Des.
After over a decade of fame for delivering award winning, unique fine dining at Auckland’s Clooney Restaurant, Des Harris was on the lookout for a grounded and meaningful challenge that was more compatible with family life. He wanted to find ways to create dishes that are true to the source of their goodness and celebrate the connection between food, wine and people. At The Hunting Lodge, Des isn’t a bystander, he gets his apron on, has a hand in the gardens and even spends time front of house.
The Sutton family has a long history with the winery, the restaurant and the original owners, the Spence and Margan families. “Mr and Mrs Sutton helped out at times when The Hunting Lodge Restaurant first opened,” says Des. “So it is a part of their personal story.” Together they all share a vision of creating a place where generations will connect and thrive and enjoy together.
(ANDREA KAHUKIWA)
The Hunting Lodge Winery, 305-307 Waikoukou Valley Road, Waimauku, Auckland, T: 09 965 5024, www.thehuntinglodge.com
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