Banish the winter blues at Otahuna Lodge
7 April 2016
Looking to experience one of New Zealand’s most celebrated lodges, pick up insider cooking techniques and gain the confidence necessary to host your own sensational dinner parties?
Building upon the great popularity of Otahuna’s past cooking lessons, this year’s courses will offer a maximum of just ten guests the chance to polish their culinary skills and include:
- a visit to Otahuna's bountiful potager gardens
- a 90-minute interactive cooking lesson with Executive Chef Jimmy McIntyre in the Lodge's demonstration kitchen, a multi-course lunch or dinner with matched wines and recipes for all the dishes prepared during the class
- tariffs are $225 per person for each lesson.
Jimmy has been the head chef at Otahuna Lodge for 13 years. His "potager to plate" philosophy utilises the freshest ingredients, drawing upon the year-round selection from Otahuna's two-acre, organic potager gardens.
Jimmy is one of New Zealand’s most recognized food personalities and his recipes have appeared in the world’s top culinary publications. Hall Cannon, Otahuna Lodge’s Managing Director, says: “We’re always excited to introduce our winter cooking lessons as they offer a fantastic chance for guests to learn great, hands-on tools and recipes with our very own
master chef. Plus, it offers a rare opportunity for our local friends to experience the uniqueness of the Lodge and the beauty of our gardens for just a day.”
The classes will run from June through August as follows:
Un Viaje al Mexico - Staples of Mexican Cooking
Bienvenidos a la cocina! Back by popular demand, these classes will focus on the simple, rustic flavours that are making authentic Mexican cuisine New Zealand’s hottest food trend. A variety of staples will be featured including antojitos ("little cravings" or starters), fresh seafood, savoury stews, homemade tortillas and chilli rellenos.
Thursday, 16 June & Saturday, 18 June (10am-3pm)
Jimmy’s Greatest Hits
This lesson introduces some of Jimmy's signature dishes recently published in the Lodge’s newest book, For the Love of a Place: The stories and cuisine of Otahuna. The lesson will showcase many favourite recipes that Jimmy has developed during his 13 years at the Lodge including scallops with sweet chilli sauce, salmon ceviche, oxtail braise, potato gnocchi with spinach and Gorgonzola, and quince and frangipane tart.
Sunday, 28 August & Tuesday, 30 August (10am-3pm)
Otahuna will also offer private dining at the Lodge this winter for small groups of 6 to 14 people wishing to celebrate a special birthday, anniversary, family reunion, corporate launch or other special occasion by prior reservation.
Private dining offers non-resident guests the opportunity to sample exquisite, seasonal cuisine in Otahuna’s opulent Dining Room with its extraordinary, original Victorian wallpaper and ornately carved fireplace.
The tariff of $240 per person includes pre-dinner drinks with canapés, 5-course dinner with matched New Zealand wines for each course, tea or coffee and GST. Furthermore, for any table of 10 or more guests we offer overnight accommodation at the preferred rate of $700 (inclusive of breakfast) per room including GST.
Find out more.