Fresh https://fresh.co.nz Fresh Recipes Mon, 10 Dec 2018 02:36:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 White + Wong’s cookbook https://fresh.co.nz/2018/12/10/white-wongs-cookbook/ https://fresh.co.nz/2018/12/10/white-wongs-cookbook/#respond Mon, 10 Dec 2018 02:36:21 +0000 https://fresh.co.nz/?p=104902 Over the past two years White + Wong’s has won the hearts and palates of Kiwi’s looking for great food and fun times, now they can recreate that experience at home thanks to White + Wong’s cookbook. Available from the beginning of December, White + Wong’s cookbook captures the special vibe of the two restaurants in Auckland’s Viaduct Basin and in […]

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Over the past two years White + Wong’s has won the hearts and palates of Kiwi’s looking for great food and fun times, now they can recreate that experience at home thanks to White + Wong’s cookbook.

Available from the beginning of December, White + Wong’s cookbook captures the special vibe of the two restaurants in Auckland’s Viaduct Basin and in picturesque Queenstown.

White + Wong’s cookbook features their signature dishes including Shaking beef and Wagyu beef dumplings – standout dishes that are never removed from the menu. The cookbook recipes are easy to follow and use widely available ingredients, allowing home chefs to wow their friends and family with dishes which capture the flavour of the much-loved White + Wong’s originals.

Those wanting to spice up their life will love the Massaman curry of lamb shoulder and Tom Yum hot and sour prawn soup. Foodies who want more subtle flavours will be impressed by delicate, fragrant recipes like Tea-smoked Big Glory Bay salmon and Fijian kingfish sashimi.

  

And who hasn’t enjoyed a dessert when dining at White + Wong’s? Now foodies can create their own delicious versions of the restaurants’ desserts including Lemongrass and pandan brûlée, and the outrageously-good milk chocolate parfait.

Bites, raw and cold cuts, dumplings, soups, hot starters, barbecue and roast meats, curries, sides, vegetables, rice, salads, desserts, sauces, dressing and curry pastes all feature in the cookbook and the complex technique required in some recipes is balanced with the simplicity of others, meaning cooks of all abilities can recreate White + Wong’s delicious Asian food masterpieces.

CEO of Good Group Hospitality Russell Gray said creating the cookbook was a thank you to diners for the way they have embraced the White + Wong’sexperience. “It’s fitting that we recognise our guests by giving them the opportunity to make some White + Wong’s magic by recreating our delicious flavours at home.”

Since opening in March 2016 more than half a million people have enjoyed a meal at White + Wong’s and it has also received critical acclaim. In October it was named ‘Best Restaurant’ in the Hospitality New Zealand Annual Awards for Excellence 2018. Earlier in the year, White + Wong’s Auckland venue manager, Sonya Chan was acknowledged at the Lewisham Awards as 2018 Outstanding Maitre’D. Additionally since opening in 2016, White + Wong’s has been awarded  Cuisine Good Food Guide Top 100 NZ Restaurants in 2017 and 2018 and was a finalist in the Silver Fern Farms Restaurant Awards 2017 and 2018.

White + Wong’s is a hardback cookbook with mouth-watering photographs. It’s available online at https://whiteandwongs.co.nz at good bookstores and from White + Wong’s Auckland and Queenstown restaurants for $49.95.

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Kiwi Restaurants A Cut Above The Rest For Beef And Lamb https://fresh.co.nz/2018/12/10/kiwi-restaurants-a-cut-above-the-rest-for-beef-and-lamb/ https://fresh.co.nz/2018/12/10/kiwi-restaurants-a-cut-above-the-rest-for-beef-and-lamb/#respond Sun, 09 Dec 2018 23:18:10 +0000 https://fresh.co.nz/?p=104898 173 restaurants have received the longest running culinary award in New Zealand, the Beef and Lamb Excellence Award for 2019 after a tough and rigorous assessment process. Now in their 23rd year, the Excellence Awards recognise the skill, expertise and talent of our greatest chefs and together with the iconic gold plate, signpost to consumers where […]

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173 restaurants have received the longest running culinary award in New Zealand, the Beef and Lamb Excellence Award for 2019 after a tough and rigorous assessment process. Now in their 23rd year, the Excellence Awards recognise the skill, expertise and talent of our greatest chefs and together with the iconic gold plate, signpost to consumers where they can try the pinnacle of beef and lamb.

Peter Gordon, arguably New Zealand’s greatest export, has been wowing the folk of London and New Zealand with his remarkable dishes and has travelled the world plying his trade – but rates Kiwi chefs amongst the best in terms of cooking with beef and lamb.

“I have eaten at restaurants around the world and I’m hugely proud of the world-class beef and lamb we have here in New Zealand.

“I put this down to two factors; we have access to these wonderful meats, that are grass-fed and reared outdoors, giving them a delicious texture and flavour.

“But it also comes down to our chefs. They are talented, creative, dedicated, adventurous – I could go on throwing adjectives at them – but the proof is there for anyone to experience at restaurants up and down the country.”

After an application process that saw over 230 restaurants apply, an army of more than 100 independent, culinary-trained assessors were sent out to ‘mystery shop’ the restaurants and return their verdicts on whether the dishes had met the standard to be labelled as a leader of beef and lamb cuisine.

New Zealand is renowned for its world-class beef and lamb by locals and visitors alike. Shaun Clouston, Executive Chef at the Wellington institution Logan Brown, has experienced first-hand the pull New Zealand beef and lamb can have on international visitors.

“I once had a customer who saw a lamb dish from Logan Brown featured in a magazine. He then got on a plane from Japan, landed in Auckland and flew straight to Wellington just to have New Zealand lamb.”

“The beef and lamb dishes I have tried by other Kiwi chefs are phenomenal – verses what I’ve had elsewhere, they are unbelievably good. Just the other day I had probably the best lamb I’ve ever eaten in my life at a restaurant right here in New Zealand.

“I think what really helps us as chefs is access to fantastic product, this is where it all begins. It’s difficult to group all chefs into the same basket but we are all able to draw from the world’s best product.”

But for any self-confessed foodie, the proof is in the eating. Anyone keen to experience how good we Kiwis are at cooking with beef and lamb should head to the restaurant directory on nzexcellenceawards.co.nz, book a table and try for themselves.

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Pineapple & Maple Xmas Ham https://fresh.co.nz/2018/12/10/pineapple-maple-xmas-ham/ https://fresh.co.nz/2018/12/10/pineapple-maple-xmas-ham/#respond Sun, 09 Dec 2018 18:00:06 +0000 https://fresh.co.nz/?p=104819 Christmas isn’t Christmas without a sweet and sticky glazed ham. Period. That’s is the tradition in Kiwiland! Every family has its own favourite recipe for the Xmas ham, but if you would like to try something slightly different this year, this pineapple and maple combination is sure to be a winner! Prep Time: 20 minutes […]

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Christmas isn’t Christmas without a sweet and sticky glazed ham. Period. That’s is the tradition in Kiwiland! Every family has its own favourite recipe for the Xmas ham, but if you would like to try something slightly different this year, this pineapple and maple combination is sure to be a winner!

Prep Time: 20 minutes
Cook time:  120 minutes
Serve: 20+ 

Ingredients

1 Champagne Ham (we love Heller’s)
1 bottle Ham Glaze (we love Cotterill & Rouse)
20-30 whole cloves
A large handful of Rosemary sprigs (we love Superb Herb)
1 fresh pineapple, sliced with skin on ( we love Dole)

Le Creuset Dish

Wine match – Giesen xmas pinot gris

Method

  1. Preheat the oven to 190°C.
  2. Place the Champagne Ham on a flat surface. Using a small paring knife carefully remove the skin. Make sure you leave the layer of fat.
    Score the fat in a diamond pattern dot the ham with cloves and Liberally brush the ham with the glaze.
  3. Place on a baking tray and roast the ham for 2 hours, glazing every 30 minutes.
  4. Grill the pineapple until charred.
  5. Serve ham with a bunch of fresh rosemary and grilled pineapple.
  6. Carve and Enjoy!

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2018’s Wild Bean Cafe Champion Barista of the Year announced https://fresh.co.nz/2018/12/07/2018s-wild-bean-cafe-champion-barista-of-the-year-announced/ https://fresh.co.nz/2018/12/07/2018s-wild-bean-cafe-champion-barista-of-the-year-announced/#respond Fri, 07 Dec 2018 04:16:13 +0000 https://fresh.co.nz/?p=104865 BP’s top baristas have been battling it out at the annual Wild Bean Cafe Barista of the Year competition in Auckland, with Sarah Harvey from Wellington crowned as the 2018 Champion Barista of the Year. Sarah beat 27 other regional contenders at the Pullman Hotel in Auckland yesterday to win the title as well as […]

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BP’s top baristas have been battling it out at the annual Wild Bean Cafe Barista of the Year competition in Auckland, with Sarah Harvey from Wellington crowned as the 2018 Champion Barista of the Year.

Sarah beat 27 other regional contenders at the Pullman Hotel in Auckland yesterday to win the title as well as taking home $1,000 of prize money. In addition to this Champion win, Sarah won the title of the Supreme Winner.

The Champion Barista of the Year title is awarded to the finalist with the highest point score overall, based on four judging categories – process, taste, look, and interaction with the judges.

Other winners throughout New Zealand have also perfected their coffee craft and have been named in each of the three following categories:

  • Mitchell Bond from Dairy Flat as 2018 Rookie Barista of the Year (those competing for the first time)
  • Sarah Harvey from Wellington as 2018 Supreme Barista of the Year (returning contestants)
  • Darshan Patel from Auckland as 2018 Store Manager of the Year (Wild Bean Cafe store managers)

BP Wild Bean Cafe is the largest Fairtrade coffee retailer in New Zealand and has been serving consistently high-quality Fairtrade coffee for 10 years, making more than 10 million cups of coffee each year.

BP New Zealand’s Managing Director Debi Boffa says, “Every year we see so much passion from each of the finalists and this year is no exception. It’s been fantastic to see the pride in making sure each coffee is of the highest quality, not to mention the great team camaraderie. It takes a lot of skill and experience to make the perfect Wild Bean Cafe coffee and our end goal is that our baristas consistently deliver great coffee that our customers love.”

We take great pride in the quality of our coffee, and if for any reason a customer isn’t satisfied, we also offer a Wild Bean Cafe guarantee, which means that if a customer isn’t happy with their coffee, they can return it and get a replacement free of charge,” Debi says.

BP has around 1,700 trained baristas making Wild Bean Cafe coffee nationally and has been running the Barista of the Year competition since 2008 to recognise the hard-work they deliver on a day-to-day basis.

This year, 270 BP baristas entered the Barista of the Year competition.

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The Christmas Carnival – Boxing Day Races https://fresh.co.nz/2018/12/07/the-christmas-carnival-boxing-day-races/ https://fresh.co.nz/2018/12/07/the-christmas-carnival-boxing-day-races/#respond Thu, 06 Dec 2018 23:00:37 +0000 https://fresh.co.nz/?p=104749 Running for over 160 years, this is an event where no one misses out on the fun. An iconic day on Auckland’s event schedule, the Boxing Day Races offer colourful fashion, high-octane thoroughbred racing, refined hospitality as well as fun family entertainment, ensuring this day is marked as a ‘must attend’ on the calendar. Back for […]

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Running for over 160 years, this is an event where no one misses out on the fun. An iconic day on Auckland’s event schedule, the Boxing Day Races offer colourful fashion, high-octane thoroughbred racing, refined hospitality as well as fun family entertainment, ensuring this day is marked as a ‘must attend’ on the calendar.

Back for a second year, The Paddock is Auckland Racing Club’s very own summer festival.  Located in the infield, it is the place to be for the young, fun and fancy-free. Bring your crew and enjoy great tunes, delicious food and chilled drinks under the summer sun.

For those with children in tow, there will be plenty of family entertainment in the Family Zone, also within the infield. 

Fashions in the Field celebrated its 30th anniversary last year and it’s showing no signs of slowing down – the competition is open to all and is a great chance to wear something special that you’ve been saving for an occasion just like this!

And a day at the races wouldn’t be complete without a celebratory glass of bubbles – especially for those booked into Cuvée, newly styled by Moet & Chandon, or on the famous Champagne Lawn.

Whether you’re looking to enjoy the day in a casual and relaxed atmosphere, or mark the occasion in style by reserving a private table or room, Ellerslie Racecourse is the place to be to make Boxing Day one to remember.

Event date: 
Wednesday 26 December 2018

Key event information*:

  • Tickets start at $10pp for pre-purchased Infield Family Zone tickets and $20pp for General Admission (grandstand side). Other hospitality options also available – Learn more or buy now
  • Private hosting opportunities – Contact Auckland Racing Club to enquire
  • Gates open at 10.30am
  • Shared hospitality areas open 11.30am
  • First race approx. 12.45pm 
  • Last race approx. 6.00pm

*times approximate and subject to change

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Broccoli & Pork Sausage Gluten Free Pizza https://fresh.co.nz/2018/12/07/broccoli-pork-sausage-gluten-free-pizza/ https://fresh.co.nz/2018/12/07/broccoli-pork-sausage-gluten-free-pizza/#respond Thu, 06 Dec 2018 23:00:21 +0000 https://fresh.co.nz/?p=104670 Pork sausage, broccoli, goats cheese, lemon and rosemary is a winning combination.  This pizza is perfect for the whole family with the gluten-free base! Prep Time:10 minutes Cook Time:20 minutes Serve:2 Ingredients 2 gluten free pizza base (we love Giannis ) 4 tbsp pizza sauce (we love Chantal Organics) 100g broccoli (we love The Fresh […]

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Pork sausage, broccoli, goats cheese, lemon and rosemary is a winning combination.  This pizza is perfect for the whole family with the gluten-free base!

Prep Time:10 minutes
Cook Time:20 minutes
Serve:2

Ingredients

2 gluten free pizza base (we love Giannis )
4 tbsp pizza sauce (we love Chantal Organics)
100g broccoli (we love The Fresh Grower Sweet Stem Broccoli)
1 tsp multifloral Honey (we love Airborne)
3 pork sausages  (we love Hellers)
Extra Virgin Avocado Oil (we love Olivado)
1 lemon – zest
¼ packet perfect pizza mix  (we love Perfect Italiano)
1 round of goats cheese
chilli flakes (we love Chantal Organics)
A handful of rosemary (we love Superb Herb)

Wine Match: Giesen Pinot Gris

Method

  1. Preheat oven to 220?
  2. Blanch the broccoli in salted water. Drain. Cut into thin long strips
  3. Spread the pizza sauce over the top of the pizza base. Place the cheese mix on the sauce, then top with broccoli, dots of sausage meat, broccoli, goats cheese,drizzle of honey, rosemary, lemon zest and chilli flakes. Season with salt and pepper, then drizzle avocado oil.
  4. Bake for 15-20 minutes or the crust is lightly browned, the cheese is bubbly and the sausage is cooked. Serve immediately with well chilled Giesen Pinot Gris.   

 

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De’Longhi benchtop MultiOven and MultiGrill https://fresh.co.nz/2018/12/06/delonghi-benchtop-multioven-and-multigrill/ https://fresh.co.nz/2018/12/06/delonghi-benchtop-multioven-and-multigrill/#respond Thu, 06 Dec 2018 03:28:30 +0000 https://fresh.co.nz/?p=104853 De’Longhi, the leader in kitchen household appliances, launch their new benchtop range, just in time for your summer vacation. The De’Longhi MultiOven and MultiGrill will help you whip up family meals with ease. Blending together exceptional performance, distinctive design, premium quality and simplicity of use – time at the bach is guaranteed to be more […]

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De’Longhi, the leader in kitchen household appliances, launch their new benchtop range, just in time for your summer vacation. The De’Longhi MultiOven and MultiGrill will help you whip up family meals with ease. Blending together exceptional performance, distinctive design, premium quality and simplicity of use – time at the bach is guaranteed to be more delicious than ever.

The beautifully engineered countertop oven, De’Longhi MultiOven (RRP $449.99 NZD) has all the performance of a conventional oven but provides shorter cooking time and takes up less space, perfect to take away on holiday. The MultiOven combines three heating elements – heating up three times faster than a conventional oven as well as allowing for consistent uniform cooking, with no energy waste.

7 different cooking functions cover all cooking needs from starter to dessert; they include bake, convection bake, broil/grill, keep warm and defrost plus 2 automatic settings for pizza or cookies. With the possibility to cook on 2 levels at once & a 24-litre capacity, they bring professional performance into your home.

It features a premium brushed and polished stainless steel finish that is simple to clean and attractive in any kitchen. This elegantly simple solution will deliver perfect roasts to feed the family this festive season – yum!

Take your grilling skills to a new level with the De’Longhi MultiGrill (RRP $349.99 NZ). Its
integrated heating elements provide exceptional performance and even heat distribution
and it can be used as a contact grill or open grill – doubling the surface area.

6 cooking functions allow for ease of use (contact grill & panini press, open full grill, open full griddle, half grill half griddle, top melt), to cooktop burgers, paninis and grill delicious meats, fishes and vegetables. Exciting features include the timer function with a recipe app – allowing for meal-time to be easy and convenient. With hungry mouths to feed over summer, the MultiGrill allows for quick (and ever so delicious) meal solutions.

www.delonghi.com

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9 must visit beach restaurants in Adelaide https://fresh.co.nz/2018/12/06/9-must-visit-beach-restaurants-in-adelaide/ https://fresh.co.nz/2018/12/06/9-must-visit-beach-restaurants-in-adelaide/#respond Thu, 06 Dec 2018 03:06:01 +0000 https://fresh.co.nz/?p=104840 From Henley Beach to Glenelg and Brighton, let balmy summer nights linger at Adelaide’s beach restaurants and bars. The Mosely Beach Club, Glenelg The Moseley Beach Club lures crowds to the white sand and lapping waves of Adelaide’s favourite city beach. Grab a cocktail and settle-in for the day on premium sun beds or fully-serviced lounges. Casual […]

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From Henley Beach to Glenelg and Brighton, let balmy summer nights linger at Adelaide’s beach restaurants and bars.

  1. The Mosely Beach Club, Glenelg

The Moseley Beach Club lures crowds to the white sand and lapping waves of Adelaide’s favourite city beach. Grab a cocktail and settle-in for the day on premium sun beds or fully-serviced lounges. Casual dining is available as well as a bar, with live music and DJs providing the perfect summer soundtrack.

 

  1. Seasalt, Henley Beach

Perched overlooking beautiful Henley Beach, SeaSalt plates-up mouth-watering South Australian seafood. Designed by Studio Gram (the team behind Adelaide’s legendary Osteria Oggi and Shobosho), SeaSalt’s décor is one of its biggest drawcards. Sip local wine and dig into classic seafood favourites under the shade of retro-inspired striped umbrellas.

 

 

 

  1. Stella Restaurant, Henley Beach

With incredible ocean views, there are few better places in Adelaide to take-in South Australia’s iconic summer sunsets. Located right on the beach at Henley Square, Stella is famous for its eclectic menu, featuring a wide range of dishes, made from the best local and imported Italian ingredients.

 

  1. Hortas Restaurant and café, Port Noarlunga

Locals rave about the Portuguese tapas menu at Hortas Restaurant and Café. Set on the sunbathed shore of Port Noarlunga, the Portuguese and Mediterranean-inspired dishes are best enjoyed watching the summer sun set from the balcony, with a glass of McLaren Vale wine in-hand.

 

  1. Star of Greece, Port Noarlunga

South Australian foodie royalty, Star of Greece restaurant pairs unsurpassable food and wine in naturally stunning surrounds. Dig in to succulent seafood, overlooking towering cliffs, and take in the iconic views of Port Willunga’s Gulf St Vincent.

 

  1. Melt, Henley Beach
    Located at one of Adelaide’s exceptional west-facing beaches, Melt, Henley Beach, teams bright and airy décor with the surf and sand. The pizza menu is as extensive as it is impressive, offering gourmet toppings from Spanish meatballs to scallop and truffle.

 

  1. West Bar, Henley Beach(main photo)

Above Melt, in the same booming beach shack, West Bar concocts a colourful range of cocktails from a beautiful walnut timber bar. Grab a glass of South Australian wine and stroll down the bar’s terrace, linking the indoor bar to a stunning outdoor seating area.

 

  1. Bacchus Bar, Henley Beach

A few steps away from the beach, Bacchus Bar is one of Adelaide’s most popular beachside hangouts. Mixing-up fruity cocktails with an extensive lunch and dinner menu, chill out with live music and DJs on summer weekends, soaking-up Henley’s buzzing atmosphere.

 

  1. Chicco Palms, Henley Beach

Chicco Palms is a California-inspired pizza shop, pairing Italo-American classics with neon-splashed, retro décor. Enjoy pizza, pasta, traditional sweets and antipasto share plates washed down with Italian and South Australian wine.

 

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Kiwi icon Tullen Snips back into action https://fresh.co.nz/2018/12/06/kiwi-icon-tullen-snips-back-into-action/ https://fresh.co.nz/2018/12/06/kiwi-icon-tullen-snips-back-into-action/#respond Thu, 06 Dec 2018 01:44:16 +0000 https://fresh.co.nz/?p=104815 A generation of Kiwis will remember Tullen Snips as an indispensable household item, perfect for cutting virtually anything. After a 30 year hiatus, the hard-working snips are cutting their way back into action. Tullen Snips are a go-to tool for the kitchen draw, classroom, workshop, office, and garden shed with the ability to cut through […]

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A generation of Kiwis will remember Tullen Snips as an indispensable household item, perfect for cutting virtually anything. After a 30 year hiatus, the hard-working snips are cutting their way back into action.

Tullen Snips are a go-to tool for the kitchen draw, classroom, workshop, office, and garden shed with the ability to cut through virtually anything – from paper and fabric to metal and plastic.

Pop them in the kitchen draw and use them for all that painful plastic packaging or to cut your pizza, broccoli or any food items. A pair in the garage is perfect for all your DIY needs, cutting through wire, rope and cardboard. Be a tidy Kiwi and cut your recycling to make sure it’s clean inside. Or, add a pair to the garden shed for all of your pruning and floral needs.
Tullen Snips are at the cutting edge of design for both left and right handed use. Store in your drawer, toolbox or hang in a handy location for your convenience.

Back in their heyday, the snips became a global success with over 20 million Snips being made and 90% being exported to 30 countries and now they’re back! Tullen Snips are available exclusively from tullen.co.nz, for an RRP of $29.90.

Make Christmas present opening a breeze, gardening a joy, and cutting the turkey a pleasure not a chore. The perfect present and essential in every Kiwi home

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Queenstown’s highest altitude boutique hotel Kamana Lakehouse opens https://fresh.co.nz/2018/12/06/queenstowns-highest-altitude-boutique-hotel-kamana-lakehouse-opens/ https://fresh.co.nz/2018/12/06/queenstowns-highest-altitude-boutique-hotel-kamana-lakehouse-opens/#respond Wed, 05 Dec 2018 20:00:04 +0000 https://fresh.co.nz/?p=104791 Queenstown’s newest boutique accommodation, Kamana Lakehouse, has this week opened, following a multi-million-dollar brand development by owners Coherent Hotel Ltd. The company is part of the Colwall Property Investment Ltd. group that owns other top-ranked hotels in New Zealand with extensive experience in adding value and redesigning properties including the redevelopment of InterContinental Hotel in […]

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Queenstown’s newest boutique accommodation, Kamana Lakehouse, has this week opened, following a multi-million-dollar brand development by owners Coherent Hotel Ltd.

The company is part of the Colwall Property Investment Ltd. group that owns other top-ranked hotels in New Zealand with extensive experience in adding value and redesigning properties including the redevelopment of InterContinental Hotel in Wellington.

Kamana Lakehouse is set to be the flagship for future new Kamana properties, that will each reflect the distinct environment of its New Zealand location. The brand is positioned as an independent boutique hotel designed to create customer-centric experiences in a luxury décor. The setting could not be more ideal for the new brand, as it sits on former Aspen Hotel’s site, a privileged location in Fernhill at the heart of Aspen Grove area.

The interiors of the 73 ensuite rooms, located high above Wakatipu Lake, have been developed with the ultimate guest comfort in mind, featuring contemporary design, highest quality beds, plush furnishings and luxury amenities.

The living space, at centre of the property received great attention, being transformed into an intimate social space featuring lounge areas with uniquely designed fireplaces, and floor-to-ceiling windows overlooking a wrap-around deck, the lake and mountains beyond.

At the heart of this space sits Nest Kitchen and Bar featuring a circular Art Deco-style bar clad in brass, accentuated by marble finishes and metal accents. Seductive lighting, highly tactile furnishings, a customised spiral staircase, real trees are all great design elements coming together to bridge the European mountain lodge look with contemporary Kiwi-inspired natural décor.

The interior design, brand positioning and restaurant are all inspired by the K?mana bird and its natural habitat. The Australasian Crested Grebe or Kamana [in its Maori name] is a diving bird native to New Zealand’s southern lakes region including Queenstown. A rare and elegant presence on the Otago lakes, it is regarded as a treasure by locals.

Furthermore, the Kamana Lakehouse website features personal stories from interesting and pioneering locals designed to inspire visitors with Queenstown’s adventurous spirit, something a photo gallery of images alone cannot convey.

General manager Richard Crouch, who was previously Aspen Hotel’s GM, says the location has finally reached its potential.

“The location here with panoramic views across Lake Wakatipu is spectacular, and our product is allowing guests to engage with that in a real way.

“These views are what attracted Alison Laity and her team at Colwall Property Investment in the first instance, inspiring them to create the Kamana Lakehouse.”

Richard says that as well as the lake views, Kamana Lakehouse reflects Queenstown’s spirit of adventure, at the same time offering the perfect comfortable retreat in an elegant setting.

“The room décor is modern with a high level of attention to detail including modern connectivity, excellent bedding comfort and small indulgent touches such as the Real World New Zealand-made, natural body care.

Richard says the hero of this project will be the new Nest Kitchen and Bar, with its second-to-none views.

“This will surely become Queenstown’s next hot spot, perfect for a beautiful modern Mediterranean alfresco meal, an après-ski cocktail, or a get together with friends,” he says.

Mario Sandulescu, who joined the team in 2017, is the new Hotel Manager at Kamana Lakehouse. He brings over 10 years of experience with brands like The Ritz-Carlton Hotels and InterContinental Hotels and Resorts, in luxury properties from Europe and Singapore to Caribbean and United States.

“Mario joined us one year ago to develop the property repositioning path. Working with the team onsite and Colwall directors he was instrumental in creating the Kamana Lakehouse brand,” says Richard.

Joining the team more recently is new head chef Juan Pablo Aravena, previously from Millhouse at Millbrook.

“For me, as a manager, it is re-invigorating to surround myself with such incredible talent,” says Richard.

Book their Lakehouse experience at www.kamana.co.nz.

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