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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

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
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.

Sports a plenty in Autumn and Winter

30 May 2015
We're a passionate bunch us Kiwis when it comes to sport, and with Winter nearly here there is a plethora of sporting events in the calendar. No visit to New Zealand would be complete without watching the mighty All Blacks playing on home soil, so get to a game! With the 2015 Rugby World Cup not far away, the All Blacks will be looking to be on top form as they prepare to defend their title as World Cup Champions. A top game will be the Bledisloe Cup Aussie vs NZ at Eden Park on 15 August.Click here for a full list of All Blacks fixtures.
Sports a plenty in Autumn and Winter
Other sporting must-do's include the FIFA U20 World Cup, which began on 30 May and runs until 20 June. With games held all around New Zealand, there's no excuse not to catch some live football action.Tickets here.
Sports a plenty in Autumn and Winter
For a combination of sport and entertainment, theAMEX Queenstown Winter Festival is 10 days of winter sports action from 19-29 June with sports, festivals, comedy, live music and more. Queenstown has heaps on offer and is an easy flight down from Auckland [see our full destination guide to Queenstown here ]
Sports a plenty in Autumn and Winter

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


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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