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Review: Harry, Ponsonby

09 May 2015
Auckland is always producing new watering holes, and new kid on the block is Harry in Ponsonby. Offering a great range of cocktails, wines and beers, it also has such greatness on offer as 'HARRYOKE' karaoke nights, trivial pursuit evenings and all round good banter from the owners and staff alike. Opened by three friends, Harry is intended to be a small and friendly local and has hit the nail on the head. Food can be ordered from neighbours on Ponsonby Rd including Ponsonby Central and the Ponsonby Road Bistro.
Review: Harry, Ponsonby
Good for nights out, yarning with friends and singing your heart out.

HARRY
155 Ponsonby Road
Auckland

Review: Harry, Ponsonby

08 May 2015
Auckland is always producing new watering holes, and new kid on the block is Harry in Ponsonby. Offering a great range of cocktails, wines and beers, it also has such greatness on offer as 'HARRYOKE' karaoke nights, trivial pursuit evenings and all round good banter from the owners and staff alike. Opened by three friends, Harry is intended to be a small and friendly local and has hit the nail on the head. Food can be ordered from neighbours on Ponsonby Rd including Ponsonby Central and the Ponsonby Road Bistro.
Review: Harry, Ponsonby
Good for nights out, yarning with friends and singing your heart out.

HARRY
155 Ponsonby Road
Auckland

Spotlight on: COAST New Zealand

06 May 2015
As agents for COAST, it's no surprise we love their entire range. The epitome of Kiwi-made luxury, this lifestyle brand, designed by husband and wife team Alex and Nicola Webster, offers quality goods from their signature beanbags, to bespoke luggage and beautiful hand finished New Zealand woolen textiles and more. The team regularly supply superyachts with bespoke items from their range.
Spotlight on: COAST New Zealand
Perfectly suited to superyachts, the COAST range is inspired by the rewards and challenges of life by the sea: simple, relaxed and beautiful, but rugged and unforgiving.

www.coastnewzealand.com

Spotlight on: Eichardts Private Hotel

26 April 2015
Located in the heart of Queenstown, Eichardt’s Private Hotel is our pick for anyone wanting the perfect marriage of sophistication and the alpine town’s famed ‘Southern’ hospitality.

A not so secret haven for those who want to escape but still explore, the hotel is surrounded by Queenstown’s most prized urban comforts and has at its doorstep the Wakatipu lakefront and all the adventures beyond.
Spotlight on: Eichardts Private Hotel
Each of Eichardt’s Private Hotel, the Eichardt's Lakefront Apartments, the Eichardt’s Residence, Eichardt’s Bar and The Parlour showcase the beauty of the area combined with an unrivalled hotel experience.  We’re fans of settling in with a private dining experience at the on-site Parlour, holing up with a pinot at the Bar and having a yarn to the locals who pop in to sample the inspired food and drink offer served up by the talented Will Eaglesfield. 

Try the savoury pannacotta or chowder overflowing with local seafood, washed down with the wine flight of Otago’s finest pinots.  And to whet your appetite before your next visit, we managed to convince Will toshare his most popular dish - Legendary Seafood Chowder - with us , featuring a solid supply of New Zealand kaimoana.

Recipe: Legendary Seafood Chowder. Courtesy of the Head Chef at Eichardts

23 April 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 Will Eaglesfield, Head Chef at Eichardts in Queenstown, shares his beautiful recipe forEichardts Legendary Seafood Chowder.
Recipe: Legendary Seafood Chowder. Courtesy of the Head Chef at Eichardts
Serves 4 as main or 8 as starter

Ingredients


1 tbsp bonito flakes
½ a red capsicum
1 stick celery
1 white onion
½ a fennel bulb
1 bay leaf, preferably fresh
250ml milk
250ml cream
60g flour
60g butter
100ml vermouth
8 clams
8 scallops
8 tiger prawns
8 mussels
100g blue cod fillet or similar, chopped into 2cm chunks
Wakame saweed, hydrated, to garnish

Chowder base:

  • Cover the bonito flakes in 100ml boiling water and leave to infuse for 5 minutes.
  • Meanwhile, coarsely chop the vegetables and pulse in a food processer until they are evenly finely chopped to pieces around 2mm across. Strain the bonito water through a fine sieve into a large pot. Add the milk, cream, bay leaf and minced vegetables. Bring to a simmer over a medium heat, stirring regularly.
  • While the cream mixture is heating, melt the butter in a saucepan over a medium heat and stir in the flour to form a roux. Turn the heat down to low and gently cook it, stirring constantly, for 1-2 minutes
  • Once the cream mix is simmering whisk in your roux. Keep whisking till evenly thickened then turn heat down to low and cook, stirring regularly, for 5-10 mins.
  • Season to taste with salt and white pepper, and fish out the bay leaf. This is your chowder base. Let it cool till warm then chill until needed. Ideally this should be done the day before you need it to allow the flavours to develop. This will also make your life easier when it comes time to serve the soup.

To serve:

Put a large pot on a high heat and add the vermouth. Once it starts to steam add all the seafood, then the chowder base. Turn the heat down to medium and bring to a simmer, stirring regularly. Once all the clams and mussels have opened, all the other seafood will also be cooked. Check the seasoning and adjust if necessary. Garnish with the wakame and serve with a wedge of lemon and hot crusty bread.

About Will Eaglesfield

Most recently at Amisfield prior to Eichardt’s; Will brings British, European and Mediterranean influences to Eichardt’s menu, having spent years in the Med and Alps refining his style.
Recipe: Legendary Seafood Chowder. Courtesy of the Head Chef at Eichardts
 
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