8 minute read
HUKA LODGE
from WINE SUMMER
AN EXERCISE IN RELAXATION
Dennis and Rosamund Knill visit Taupo to explore a property of classic proportions and one of the most frontranking lodges in the world.
On the banks of the waikato river.
In a land not short of competition in terms of luxury accommodation this haven of relaxation is a leisurely threehour drive from Auckland’s frenetic world and a place where Alex van Heeran rebuilt his dream hideaway.
It was in 1984 that Alex and Anne Marie first caught sight of Huka Lodge. Back then it was a modest cluster of canvas huts with a reputation as a sanctuary for would-be anglers complete with good food in an open home hosted by Alan and Leila Pye the Irish owners.
Today Huka Lodge has been transformed into a world class retreat that is a favourite haunt for royalty, the rich and famous and other dignitaries. You don’t need a pedigree to stay here just an appreciation of congenial surroundings, warm hospitality and exemplary food and wine.
The first thing you need to know Huka Lodge is not as expensive as you might imagine. Off-season tariffs start at $1125pp and includes cocktails, a 5-course dinner, breakfast and lunch to die for and if you’ve travelling by air transfers to and from Taupo Airport. The second thing you need to know is that as locals we are so fortunate to have such a prestigious get-a-way on our doorstep.
Set on 18 acres the location is majestic. First view is a continuous line of rustic cabins along the banks of the mighty Waikato River offering guest’s country living at its best. The Lodge itself stands solitary dwarfed only by towering trees, manicured gardens, the bucolic bliss of native bush and the constant roar of distant rapids cascading over Huka Falls.
The highest honour bestowed on accommodation is five plus stars, in a few exceptional cases they go higher and Huka Lodge has fallen into this category regularly. All the cabins have super-king size beds, cosy chairs for lounging, a romantic fireplace and an exquisite en-suite bathroom with the added comfort of underfloor heating.
Then there’s the owner’s cottage situated on an elevated and sunny promontory above the river. This stylish and state of the art residence has a selfcontained kitchen, den complete with a wide TV screen, DVD and computer amenities. Four-guest suites are anchored by a central living and dining area that opens out to a large deck and a cantilevered infinity pool and heated spa. Two guest suites face the river, the other two enjoy private courtyards. The living room is the hub of the cottage with a stunning stone fireplace for blazing log fires on a cold winter’s night.
This is a facility that’s ideally suited for company executives wanting that special hideout for an out-oftown meeting or the perfect refuge for those who loathe the trappings of the glamour resort but still want a total escape.
Dining at the Lodge is a sophisticated experience. Executive chef Paul Frogott’s hallmark seems to be the personal refinements he brings from his years at top notch hotels and restaurants around the globe. It’s from here and his time at Gidleigh Park Hotel
and numerous two and three Michelin–Star restaurants in the UK and France that he adopted the idea of traditional French cuisine with a light New Zealand touch.
Dinner is about not choosing what to eat but where to eat it. With ever casual air and graciousness our hosts have subtlety inquired to where our preference to dine, the library, trophy room, drawing room, wine cellar, the terrace overlooking the river or alongside one of the outdoor fireplaces - all truly romantic settings.
The table d’hôte menu changes daily and more than lives up to expectations. A typical bill of fare could include chicken soup with tarragon tortellini followed by crayfish with verjuice foam, citrus salt and sautéed cos. Then a delicate goat cheese with beetroot balsamic vinaigrette and herb salad was served before our principal dish of lamb loin with jus of cabernet, potato and mushroom chips and silver beet.
At dessert time we succumb to the chocolate truffle, ice cream and jaffa mousse - magnificently rich but delicately flavoured. The perfect ending is a glass of port and petit fours by the open fire in the drawing room.
Wine cellar.
Southland lamb.
There’s is no overt chauvinism shown towards imported wines. The wine list is heavy on local vintages and covers practically every winegrowing region of New Zealand. Our only criticism the unavailability of at least some of the wines by the glass. Anyway we’re more than happy to settle for a ’18 Villa Maria cellar selection sauvignon blanc, a fine generous wine that was a perfect match for all of the dishes on the menu.
Should boredom set in there’s a myriad of activities ranging from fly fishing, tennis, golf, petanque, horse riding, jet boating, kayaking, bungy jumping and white-water rafting after which relax, reflect and be invigorated with a massage that promises a new lease of life.
Signing the visitor’s book we observe what other guests have recorded with Dame Edna’s comments perhaps the most appropriate as to why Huka Lodge is sought by so many. “In life’s mad race I quite forgot the world held such a tranquil place, where waters glide by glassy green and cars I neither heard nor seen”.
Owner’s cottage infinity pool.
Owner’s cottage. Silver fern venison roasted in the green egg with forgotten beetroots, caramelized honey and blackcurrant puree & sauce poivrade.
Raise a toast to the festive season with LyRe’s
‘Tis the season – and what goes hand in hand with summer festivities than a glass of crisp bubbles?
Lyre’s, the world’s most awarded non-alcoholic spirits brand, means everyone can enjoy a glass during this summer’s celebratory occasions with its Classico non-alcoholic sparkling wine, which is now available in a Classico Grande 750ml bottle to complement the existing Classico cans.
The award winning Classico is impossibly crafted with distinct and contemporary flavours, and doesn’t just mimic an Italian sparkling - it stands alone as a premium nonalcoholic celebration in a bottle.
New Zealand Brand Ambassador Andrew Down says, “Lyre’s Classico is a truly versatile beverage – it’s beautiful in a flute on its own and can be mixed with other ingredients to create light and refreshing spritzy cocktails, which are always my go-to for the summer season.”
“This delicious drop offers the tartness of crisp apple and notes of fresh peach, making it perfect for warm days – and now in a 750ml bottle, it’s ready to pop for all summer occasions.”
Lyre’s is the ultimate solution to those wanting to stay social without alcohol, and without compromising flavour. Featuring a range of impossibly crafted non-alcoholic spirits that are designed to taste just like the classics they pay homage to, Lyre’s offers everyone the freedom to drink their way, and makes the ideal base for no-alcohol or loweralcohol summer libations. Lyre’s Classico is available now at lyres.co.nz. Classico Grande 750ml RRP$23.21 and $121 for a case of 6; and $121 for a case of 24 RTD cans. Lightly coloured. alluring, lifted lime with notes of fresh peach and granny smith apple skin on the nose. An appealing floral and musk tones adding complexity and inviting you to taste. To TasTe: Generous
aromatics continue in the glass, classic green apple tartness followed by a soft richness of pear, peach and red apple on the palate to taste. Chalky fine acids are present to clean the palate and get you ready for the next glass. How To enjoy: Serve
chilled in a flute or coupette. Add Lyre’s Italian Spritz, soda and orange for a perfect non-alcoholic Amalfi Spritz.
To begin, pour yourself a tall glass of this refreshing, slightly citrusy beverage. Now, lie in the sun, close your eyes and say ‘Positano…...Salerno... Amore.’ Presto, you are now an Italian Countess and sole heiress to your Grandfather’s silk empire. Prego.
Lyre’s amaLfi SPRITZ RECIPE
INGREDIENTS 60mL Lyre’s Italian Spritz 60mL Lyre’s Classico (a homage to prosecco) 30mL premium bottled soda water METHOD: Add all ingredients in glass, stir, fill with fresh cubed ice GLASS: Large or stemless wine glass GARNISH: Orange slice Libations!
Food & Wine Events
Marlborough Wine group region Major eventS
Wine and Food Festival
(February)
Young winemaker of the year
(September)
Cellarbration
(October)
Cellar door of the year
(October)
Wine Show
(October)
eventS For the reSt oF neW ZealanD
Central otago pinot noir
Celebration
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(March)
hokitika Wildfoods Festival
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bluff oysters Food Festival
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hawkes bay Wine and Food
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Wellington on a plate
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Whitianga Scallop Festival
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toast Martinborough
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Waiheke Wine and Food Festival
(Date unknown) Craggy range
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taste of auckland
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pinot noir new Zealand Christchurch
(February 2022)
Wellington Wine & Food Festival
(February)
north Canterbury Wine & Food Festival
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Wairarapa Wines harvest Festival
(May)
ripe Festival Wanaka
(March)
These are mostly annual events with dates being as accurate as possible. Please Google for updates as they are posted by organizers of events.
