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Chef Fiona Read

Executive Chef Fiona Read of Hapuku Lodge & Treehouses & her team take full advantage of the seasons to ensure that the freshest of ingredients are available for their daily changing menu. Fiona sources produce from as close to home as possible – this forms part of the philosophy of respect and delivering a genuine experience.  Whatever is at its best, is what ends up on the plate – this could be from the lodge’s own gardens, olive grove and free-range chickens; or a local’s vegetable patch; a fisherman, farmer or foraged from the coast or mountains.  If it’s fresh, delicious and full of flavour it forms the basis of the dish.  Simple, honest, generous.

We don’t define ourselves or create boundaries with regards to a style of cuisine or dining – we just do what we do, approaching each ingredient with the intent of celebrating its flavour and texture.

All the food at Hapuku Lodge is made in the lodge kitchen by Fiona and her team including breads, stocks, ice cream, jams and jellies, even the peanut butter.  Fiona and her husband Chris raise Wessex Saddleback pigs and rare-breed ducks, the Hapuku Farm produces Venison and Beef, results of which are often featured on the menu.

 When we asked Fiona, what dish on your menu most exemplifies your philosophy to food and nature?

“Crayfish (lobster) and kawakawa mayo, house-made black pudding, pea puree, wild watercress.  It’s a dish which combines the paddock and sea with freshness from the lodge garden and watercress from the wild.  It has heat and sweetness, it’s earthy and fresh.”

“Eating with us at Hapuku Lodge will, we believe, enhance and deepen your appreciation of what New Zealand has to offer” Fiona Read Executive Chef