A Day in the Life
Chef at Northburn Station, There are many aspects to Northburn Station. There’s the organic vineyard, which grows Pinot Noir, Riesling, Pinot Gris and Chardonnay grapes. Then there is the winemaking, undertaken by Richard Broadhead, whose hands-off, traditional approach allows the wines to express the site. There is also the high country station which is farmed by owner, Tom Pinckney, and produces top quality merino wool. And finally The Shed Cellar Door, Restaurant and Function Venue, the heart of which is the kitchen. A chef’s day at Northburn Station begins with picking fresh produce from the kitchen garden. Many city based chefs would be green with envy at the daily availability of ’fresh from the garden’ fruit, vegetables and herbs for their diners. The Shed’s menu will often include specials created with ingredients pulled from the earth that morning. New Zealand born Tineke Davey qualified as a chef in Christchurch and trained in Australia. Working in the private chalets of French ski resorts and on super yachts in the South of France and the Caribbean, Tineke cooked for superstars such as Premiership footballer Wes Brown. She returned to New Zealand and joined the Northburn team as Head Chef in 2009. If the kitchen is the heart of Northburn then the wine is its soul. The vineyard was planted in 1999 and has been producing intense and concentrated Pinot Noir ever since. Understanding wine, its nuances and aromas, is a vital part of Tineke’s role. The Shed has won a wine tourism innovation award for two years running with its wine and food matched tasting offered daily at the Cellar Door. Five wines are tasted, with four of them matched with a
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