Milestone Moment for Robertson Lodges Head Chef Trio

Posted by Website Admin on July 02, 2018

It was a milestone moment for Robertson Lodges last month when the three Head Chefs joined together for the All in the Family weekend at Cape Kidnappers last month.

The event saw the trio of Barry Frith of Kauri Cliffs, James Honore of Cape Kidnappers, and Jonathan Rogers of Matakauri, cook together for the very first time, creating a menu that left guests raving.

With more than 30 years of combined experience with Robertson Lodges, the chefs delivered a seven-course degustation menu showcasing specialities from their region and firm guest favourites from their respective lodges.

The event was labelled an amazing success by guests and chefs alike.

“It was great to work with James, Barry and the whole Cape Kidnappers team. It felt more like we were having fun than working and I have never seen such happy, interested guests at any event dinner I have done before,” said Chef Jonathan.

“It was fantastic to be able to bounce ideas of one another and get Barry and James’ perspective on dishes and ingredients. It was also really interesting to see how we could each take the same raw ingredients but deliver something totally different; something that each of us would never have thought of," Chef Jonathan added. 

While Chef Jonathan said that he thought the menu highlighted each chef’s specialities brilliantly, both he and Chef Barry agreed that Chef James’ Long bush Pork & Koura dish was a standout of the night.

Also from the Robertson Lodges family, New Zealand’s Dry River contributed exquisite wine pairings. Chief Winemaker Wilco Lam was on hand to talk through the varietals and vintages for each course, ensuring a very special “best of New Zealand” dining experience.

Other highlights of All in the Family weekend included a cooking demonstration presented by Barry, James and Jonathan with each showcasing a dish based around the best of their regions’ produce, and a tutored tasting of Dry River wines.

The evenings’ tasting menu is featured below:

Chef Jonathan 
Citrus Cured Ora King Salmon
Cucumber Variations, Kohlrabi
Elderflower Dressing
Cucumber Elderflower Jelly, Compressed Cucumber, Shaved Cucumber, Salmon Roe, Compressed Kohlrabi, Micro Sorrel, Micro Bok Choy
Match: Dry River Riesling 2009

Chef Barry
Apatu Aqua Snapper Fillet 

Totara North crayfish ravioli 
Warrigal & bisque 
Green oil, nasturtium, lemon gel
Match: Dry River Chardonnay 2014

Chef James 
Long Bush Pork & Koura

Jerusalem Artichokes, Coastal Greens
Bay Leaf Foam
Jerusalem artichokes, puree, roast, crisp, Ice Plant, seaweed, Samphire
Match: Dry River Pinot Gris 2016 

Chef Barry 
Mushroom Crusted Eastherbrook Duck

Duck cracker, mushroom fricassee
Watercress & radishes 
Cepe mushroom purée, pansy
Match: Dry River Pinot Noir 2013

Chef Jonathan  
Smoked Fiordland Venison Loin

Beetroot, Walnut, Cocoa Nib
Sage Jus
Match: Dry River Pinot Noir 2008

Chef James 
Hawkes Bay Lamb

Celeriac, Pekepekekiore, olive  
Truffle & Thyme Jus
Leek, Celeriac crème & Salt Baked, Braised lamb shoulder, shitake chip
Match: Dry River Syrah 2008 Magnum

Dessert Chef Claire 
Blood Orange Mousse

Rhubarb, Ewes Milk Yoghurt
Ginger Sorbet

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