A Weekend of Pure Extravagance – 18 & 19 May 2018

Calum And Andy Edited (1)

Calum Hodgson and Andy Gladding

Martin Bosley

Martin Bosley

Executive Chef, Paul Froggatt, brings together a stunning presentation of gourmet events, with boutique producers, for one very decadent weekend at Huka Lodge.

Setting the scene for what will follow, on Friday afternoon guests will see just how the talents of a highly knowledgeable cheesemonger, Calum Hodgson combine with equally skilled former French Cafe Sommelier, Andy Gladding, when Sabato presents a Wine & Cheese pairing session. Sabato is the home of artisan cheese from Europe as well as a champion of New Zealand's finest. These cheeses will be artfully complemented by their exclusive Spanish and Italian wines, so don't miss this great opportunity to savour and learn.

Early evening, guests will gather in the Lodge Room for pre-dinner drinks and canapés. Executive Chef, Paul Froggatt, and his team will then present an exquisite five-course gourmet dinner.

The next morning a leisurely brunch will be accompanied by Louis Roederer Rosé Vintage Champagne. This signature blend of 65% Pinot Noir and 35% Chardonnay (20% of which is wine matured in oak tuns) is generally matured on lees for 4 years and left for a minimum of 6 months after disgorging to attain perfect maturity. 

Early afternoon, Chef Paul will soon have guests engaged with one of his popular cooking demonstrations – with a focus on fresh, shucked oysters and how best to enjoy them. We also welcome Martin Bosley, Manager of sustainable seafood supplier, Yellow Brick Road, and highly respected chef. Martin will work alongside Chef Paul, to ensure this is an exciting culinary presentation.

In the early evening it is time for a cocktail clinic, with plenty of opportunity to taste all the results. Huka Lodge’s sommelier will create some of our favourite cocktails and share the recipes too. 

This will be followed by a dinner, which is a departure from our usual dining style. On this occasion it will showcase a series of food stations. Chef Paul has sourced the very best fresh whitebait, Wagyu beef, crayfish, cured ham, caviar, smoked salmon and other delicacies. These will be presented with his characteristic respect for the quality and integrity of each ingredient. 

This very exclusive Huka Lodge celebration of gorgeous food and wine will not only inform and inspire, it will also introduce our guests to some wonderful experiences. 

Cost for a two-night stay in a Junior Lodge Suite, on a double/twin occupancy basis, inclusive of all listed activities. 
NZ$1,050.00 + GST per person, per night.