Cuisine

THERE IS MORE

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than meets the eye behind The Farm at Cape Kidnappers. Hailed as one of New Zealand’s most beautiful luxury lodges and one of the world’s top golf courses, this stunning venue is perched above rolling hills, rugged cliffs and spectacula­r sea views, and is also home to some of New Zealand’s most precious flora and fauna. Extensive vegetable, fruit and herb gardens on the fully functional farm give head chef James Honore the opportunit­y to present an elegant menu with full confidence that flavour and seasonalit­y will shine. There could be seared locally caught tuna and pāua with slow-baked kūmara in a smoky seaweed broth, or heritage pork with a silken parsnip purée, wild blackberri­es and apple. With a captive audience that is used to nothing but the best, the pressure is on and the team slickly delivers across breakfast, lunch and dinner, whatever the tastes on offer. This is a sophistica­ted operation overseen by manager James Mcmenamin, who has an impressive eye for detail. Luxurious suites, a gymnasium, a pool and a blissful spa make it impossible to do anything but be pampered. Elegant and cosy spill-out spaces throughout the lodge provide ample opportunit­y to sneak a stylish cocktail or comforting snack while you curl up with a book from the substantia­l library or admire the breathtaki­ng artwork, but really, you should be outdoors taking in the magnificen­t scenery and searching for those elusive kiwi. Be proud, New Zealand, Cape Kidnappers is truly world class. robertsonl­odges.com

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