Lodge Life - The Foodie Issue

foodie issue cover

Kia Ora


In this issue of delicious destination inspiration for foodies, we introduce Exeutive Chef, surfing Brazilian Fernando Campos transforming the fruits of the land for lucky guests at Hapuku Lodge & Treehouses.   

Poronui announces a gourmet weekend with a masterclass of Kai Waho and fine dining hosted by Chef Martin Bosley.

"Chiwi' Head Chef Norka Mella Munoz shares her journey from her mothers kitchen in Santiago to celebrating the estate to plate philosophy at The Kinloch Manor. 

Locals and guests alike are invited to learn from a humble chef with a notable career at a new cooking school in the Nelson region.

Find out how to get to New Zealand's most remote restaurant, The Mountain Kitchen at Minaret Station on the fringes of the Mt Aspiring National Park.

Plus learn how to recreate recipes of the Luxury Lodge Chef's at home...

DOWNLOAD the full issue HERE


Bon appétit!

Born in the region of Santa Catarina - Brazil, Executive Chef of Hapuku Lodge & Treehouses; Fernando Campos grew up enjoying surfing and practising the art of Brazilian Jiu Jitsu.  As an avid surfer, Fernando started traveling at a young age exploring different coastlines, cultures and cuisine around the world while training and refining his Brazilian Jiu Jitsu craft.   However, his true talent would not be evident until he travelled to Aotearoa.




In 2012, Fernando was invited to work at Hapuku Lodge & Tree Houses in Kaikoura by his good friend and mentor, renowned Kiwi Chef Jeremy Simeon. It was here that he fine-tuned his skills in fine dining, pleasing the palettes of the Lodge’s exclusive clientele. During this time Fernando also conducted numerous working holidays to further develop his own creativity, working at places such as Chez Panisse in San Francisco, and conducing classes with Hanuman The Thai Food Master at Three Trees Doi Saket Cooking School in Chang Mai, Thailand. These working holidays extend his skills through learning French and Asian culinary techniques.



Havelock Smoked Mussel Mousse Tartlets

In 2020, appointed Executive Chef. Fernando takes pride in this position, leading the kitchen team from the front, exceeding guests expectations visiting the Hapuku dining room, as well as coordinating fine dining experiences for helicopter picnics, private chef tables and planning what produce is needed from the onsite vegetable and herb gardens. He continues to elevate the cuisine offered at Hapuku by having his menus reflect the seasonal produce available, not only from the Lodge’s gardens, but using all ingredients the Kaikoura region has to offer.



See Fernando's recipe below for his Kaikoura Crayfish Laksa ...


with Chef Martin Bosley
15/17 October

Join the Poronui whanau and friends on a wonderful weekend of storytelling, Kai Waho (outdoor dining), fine food and wine. 


Get ready for a weekend like no other – wonderful flavours, perfectly paired wines and a cultural journey of Poronui. With a combination of fine dining and masterclasses across a long weekend, this is a journey of the land that shouldn’t be missed.

Martin’s Friday night degustation menu promises to be exciting and innovative with wonderful flavours, paired perfectly with delicious Mahi wines.

Tom Loughlin owner and Director at ‘The Kai Waho Experience’ will set the scene for a series of masterclasses on Saturday which will be shared with our friends Martin Bosley, Brian Bicknell and yourselves, that culminates in a shared dinner from the land.



The Mountain Kitchen


Open year-round, the Mountain Kitchen Lunch experience provides the ultimate in exclusive luxury dining. Embarking on a stunning scenic flight to your private lunch destination, soak in the breath-taking landscape of the Mountain Kitchen at Minaret Station. 

How to get there: 

If you are a lower South Island local, simply drive to Wanaka Airport or lift off from the Alpine Heli pad near Queenstown Airport.  Parking is available at both.  If flying into Queenstown Airport from elsewhere in New Zealand, you will be met and transferred to the helipad.  It is only a 12-15min flight to Minaret Station from both locations depending of course if you want to stop on a mountain for a glass of bubbles enroute.

Heli transfers, lunch & unlimited beverages included



 A NEW COOKING SCHOOL at Stonefly Lodge & Falcon Brae Villa

An easy drive from Nelson is this private cooking class experience available at the stunning Stonefly Lodge and Falcon Brae Villa.   Gather a group of friends and colleages for a day out of delicious fun with Executive Chef, Michael McMeekan. A kiwi chef born and bred in Southland, Michael honed is culinary skills in some of the world’s most highly regarded restaurants.

The atmosphere is relaxed and guests get that one on one instruction on cooking something they always wanted to try. 

The class comes with written notes and recipes, followed by a meal at the chef’s table.    

From 1-6 guests / optional extra - add on a luxurious overnight stay! 





Head Chef Norka Mella Munoz calls herself ‘Chiwi’ and her cooking reflects that, with a fusion of ‘kiwi’ local produce and her native Chilean flair.

Norka grew up in Santiago with fond memories of her mum’s delicious cooking. They rarely dined out at restaurants as a family as her mum was such a fabulous cook always creating delicious fresh food for the family. 

As an ambassador for Ora King Salmon plus Beef & Lamb New Zealand, read more about Chef Norka's journey to The Kinloch Manor and their "estate to plate" food philosophy. 



Recreate these recipes at home


Recipes & more...