Huka Lodge presented its first Pure Extravagance experience over the weekend of 18 & 19 May 2018. Judging from the extremely positive response this style of event will most certainly be presented on yet another occasion in the near future.
Executive Chef, Paul Froggatt, and the Huka Lodge Food and Beverage team created a wonderful celebration of gourmet indulgences for the enjoyment of our guests.
Starting on Friday afternoon when Sabato Cheesemonger, Calum Hodgson and Sommelier, Andy Gladding shared their extraordinary ability to create amazing cheese and wine combinations, with examples of both pairings for guests to taste.
The focus was on the artisan cheeses Sabato imports from Europe, along with the fine New Zealand cheeses they also champion. These were artfully complemented by their exclusive offering of Spanish and Italian wines.
In the early evening guests gathered for pre-dinner drinks and canapes in the Lodge Room, followed by a five-course menu created by Chef Paul and his kitchen brigade.
Saturday started with a leisurely breakfast accompanied by an exquisite glass of Louis Roederer Rosé Champagne.
In the early afternoon Chef Paul was joined by highly regarded fellow chef, Martin Bosley from Wellington. As the Manager of sustainable seafood supplier, Yellow Brick Road, Martin was well placed to work his magic, alongside Paul, with a selection of freshly shucked Bluff and Te Matuku Bay oysters.
That evening it was time for a pre-dinner cocktail clinic. Having watched a demonstration of how to create them guests could then partake – with a selection of a Huka Lodge Gin & Tonic, a Negroni and The Hugo to try. We have these recipes to share with you please click here.
A departure from the normal Huka Lodge dining style, saw a series of gourmet food stations appear on the covered outdoor terrace. Chef Paul had sourced and gathered a fabulous array of some of the finest delicacies for guests to savour – Leeland lamb, First Flight Wagyu beef from nearby Hawke’s Bay, Bostock organic chicken, Yellow Brick Road seafood, Kia Ora Salmon, cured meats, fresh vegetables and homemade breads, with Bellefield butter.
By way of a fitting finale the stunning buffet-style dessert presentation had a magnificent croquembouche as the centrepeice.