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Review:  Ārahi gourmet drinks

03 July 2015
Looking for a premium non-alchoholic beverage for the yacht? Look no further than new company Ārahi , which offers a range of elegant alcohol-free beverages with character and depth of flavour, served in fine stemware. Redefining non-alcoholic beverages the company offers gourmet drinks, crafted from cold-pressed, unfermented, premium New Zealand fruits.

Ārahi was inspired by co-founders David and Jo-Anne’s frustration of the lack of fine, non-alcoholic drinks available at bars. “I was stunned, the non-alcoholic choices were one dimensional, boring, there wasn’t any fine glassware, all topped off with a kiddies straw. You stood out as the ‘non-drinker’ in the room, as though there’s something wrong with you,” co-founder David Wilson said. “The truth is you are likely to not be drinking because you are doing something really positive – pregnancy, health, cutting back, keeping a clear head, training or being the sober driver who will be getting everyone home safe that night. So we should be treated with respect like everyone one else; fine glass, sophisticated drink, great night out.
Ārahi is a Maori word meaning  to lead, to guide. The company believes Ārahi is the world’s leading range of gourmet juices and their vision is to be the guiding light on the what is possible in the premium non-alcoholic beverage space.

www.arahi.nz

Review:   Ārahi gourmet drinks
The 2 Kareras are crafted from the finest of Hawke’s Bay Sauvignon Blanc grapes and Kuratea from quality Merlot grapes.

Review: The Jefferson

02 July 2015
After a surge of fine dining eateries popping up around the city over the last few years, you’d be forgiven for relegating alcohol to the passenger seat when deciding where to spend the night. The Jefferson on Fort Lane is out to change this.

The new bar and restaurant combines not only a staggering selection of the finest whiskeys but a delicious menu too. Offering 600 – yes, 600 – whiskeys from far flung corners of the earth and bartenders to take you through the whole ride, The Jefferson is perfectly positioned to lead the charge of a resurgent whiskey drinking community in Auckland.
Review: The Jefferson
For those whose eyes water at the thought of whiskey, a more than capable full bar and cocktail menu – named after American entertainers – will take care of your needs.

Slow-cooked pork, beef and lamb ribs complete the all-American taste bud assault, with a number of weekly changing specials, sides and desserts.

Open into the night from Monday – Saturday and for a lazy lunch from Wednesday – Friday, The Jefferson is a unique drinking – and dining – experience.

www.thejefferson.co.nz

Pets and bringing animals into New Zealand... don't get caught

02 July 2015
A highly publicised and well known film star’s troubles have brought an unusual issue to light – the immigration status of travelling pets.

The Australian Government gave an ultimatum to Johhny Depp and wife Amber Heard in May after sneaking their two Yorkshire terriers into the country illegally – either leave and take them with you, or we’ll euthanase the dogs.

“It’s time that Pistol and Boo buggered off back to the United States,” Australia’s minster for agriculture, Barnaby Joyce, said at the time.

But what about New Zealand? With many similar border control and biosecurity laws as Australia, don’t get caught out bringing animals into the country without the necessary paperwork - specific requirements must be met.

Talk to Asia Pacific Superyachts before you arrive to make sure your cuddly friends arrive safely and legally.
Pets and bringing animals into New Zealand... don't get caught

Spotlight on: Matakauri Lodge

02 July 2015
Beautiful Matakauri Lodge is superbly positioned on the edge of Lake Wakatipu. Nestled in one of the world's most serenely beautiful landscape settings, this much awarded and stylish hideaway is just a seven-minute drive from all the attractions ofQueenstown , the adventure capital of the southern hemisphere, yet seemingly world's away. Thelodge has spectacular, panoramic view of the lake and the Remarkable Mountains. Accommodation comprises 12 suites and a more recently added 4-bedroom Owner’s Cottage, with all maximising the stunning views.

Under the direction of Head Chef Jonathan Rogers, the menus atMatakauri Lodge change daily and many of the ingredients are supplied from the on-property garden. Homemade cookies and brownies are delivered to guest rooms daily. Matakauri Lodge is a member of Relais & Chateaux, and is sister property to TheLodge at Kauri Cliffs andThe Farm at Cape Kidnappers .
Spotlight on: Matakauri Lodge

Recipe: Wild Fiordland Venison with turnip, kale and cocoa nibs.

30 June 2015
Asia Pacific Superyachts New Zealand is partnering with some of New Zealand's leading luxury providers to bring you their recipes, recommendations and more.

Here Jonathan Rogers, Head Chef at The Farm at Matakauri Lodge in Queenstown, shares his recipe forWild Fiordland Venison with turnip, kale and cocoa nibs , a stunning dish that makes the most of the beautiful produce available in the Lodge's vicinity.

"
Famed Fiordland wild venison is the inspiration for this dish, where herds of red deer roam the National Park forests just beyond the mountain ranges from Matakauri Lodge," says Rogers. " The dish isaccompanied by seasonal ingredients of kale & turnip which have been sourced locally to guarantee quality in flavor, and complemented by the flavouring of the warming cocoa nibs, it is the perfect dish to linger over on long winter evenings."

Recipe: Wild Fiordland Venison with turnip, kale and cocoa nibs.
Serves 4

4 Fiordland Wild Venison Tenderloins
1 tablespoon canola oil
Salt & Pepper
2 tablespoon butter
2 garlic cloves
Thyme sprigs
Rosemary sprigs
Sage

Heat a medium size frying pan over high heat. Season the venison lightly with salt & pepper. Sear the meat on all sides, add the herbs and baste with the butter.

Place in the oven preheated to 200.c and roast for 6 minutes. Remove from the oven and rest in a warm place.

Turnip Puree

250g turnips, peeled and diced
2 tablespoons butter
Cream
Salt
White pepper

Sweat the turnips in a covered sauce pan with the butter until cooked, season lightly with salt and pepper. Puree until silky smooth in a blender, adding cream to adjust the consistency. Pass through a fine mesh sieve.

Kale Chips

Kale Leaves
Olive oil
Sea salt

Remove the stems from the leaves and rub with olive oil and sea salt. Dehydrate until they are crispy in a food dehydrator or in the oven at 80.c

To Assemble

4 Blanched Baby Turnips, quartered
Cocoa Nibs
Venison Jus

Reheat the turnip puree and venison tenderloin. Carve the venison tenderloin into medallions. Spoon 3 tablespoons of the puree onto the plate. Arrange the venison and turnips around the puree. Garnish with the hot baby turnips and cocoa nibs. Spoon 2 tablespoons of jus onto each plate.  

I recommend matching this dish with Mt Difficulty Single Vineyard Long Gully Pinot Noir 2010, with its perfumed boysenberry and red cherry really shining through to complement the overall warmth in flavouring of this dish, perfect for those wintery evenings.

About Jonathan Rogers

Recipe: Wild Fiordland Venison with turnip, kale and cocoa nibs.
New Zealand born Jonathan Rogers began his training studying professional cookery at Manukau Institute of Technology from 1998 -1999. His early formative years of his career were spent working for renowned Auckland restaurateur Tony Adcock at Orbit and Harbourside Seafood Bar & Grill.

Eager to gain overseas experience, Jonathan relocated to Canada in 2005 and worked under one of Canada’s top chefs, Melissa Craig at Bear Foot Restaurant in Whistler, B.C. Jonathan cites this as the time that he really began to develop as a chef and forge a cooking style of his own. Working under Melissa’s tutelage and alongside the incredibly talented team she assembled, and the opportunity to work with diverse and quality produce all had a profound effect on Jonathan.

Returning to New Zealand in 2007, Jonathan worked in Queenstown at The Spire Luxury Hotel under Chef Rex Morgan. Rex appointed Jonathan to his first Head Chef opportunity and he remains a valued mentor.

In 2009 Jonathan helped the owners of the Bay of Many Coves Resort in Marlborough Sounds set up their property as a dining destination.

A career opportunity came in October 2011 when Jonathan was invited to join the kitchen brigade at Matakauri Lodge in Queenstown under group Executive Chef Dale Gartland. With Dale relocating to sister property Kauri Cliffs in 2012, Jonathan was appointed Head Chef at Matakauri Lodge.


 
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