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World video travel guide
News • New Zealand • 2011-03-23
'3 chefs' to create ultimate New Zealand dinner
Three world-renowned chefs working with first class New Zealand wine and food at one of the top 20 hideaways on earth, has proved to be an irresistible combination with the forthcoming ‘3 Chefs’ event at The Farm at Cape Kidnappers a total sell out.
The exclusive five-star lodge in New Zealand’s Hawke’s Bay region has managed to bring together Heston Blumenthal of London's The Fat Duck, Thomas Keller of the French Laundry in California, and New Zealand’s highly acclaimed chef Dale Gartland for a one-off gourmet extravaganza.
‘Ultimate dinner’
Billed as a "once in a lifetime event" the chefs will each create two signature dishes as part of a six course ultimate degustation dinner on Saturday 26 March - the highlight of a sell-out weekend at The Farm at Cape Kidnappers.
Each course will be matched to Dry River wines from New Zealand’s Martinborough wine-producing region.
There are 22 suites and a four-bedroom owner’s cottage at The Farm and a minimum three-night stay, which encompasses the night of Saturday 26 March, was a pre-requisite for guests wanting to attend the ultimate dinner.
The Farm at Cape Kidnappers has won a string of awards, the latest being the 2010 Andrew Harper Reader’s Choice Award as one of the world’s Top 20 Hideaways.
Guests who’ve booked for the special weekend will enjoy other fine dining experiences over the weekend, along with free time for rounds of golf on the internationally-acclaimed Cape Kidnappers course, spa treatments, farm tours and walks, and the chance to explore the Hawke’s Bay wine region.
Three chefs
All three chefs are among the most prominent currently working in the world.
Thomas Keller is best known for his landmark destination restaurant in Yountville, California - The French Laundry, which he opened in 1994.
Keller now has eight restaurants and two bakeries in the United States, including the renowned Per Se in New York City. Keller says he’s very much looking forward to cooking and playing golf in New Zealand alongside two of his best friends and respected colleagues.
Heston Blumenthal opened The Fat Duck in the United Kingdom, which gained three Michelin stars in 2004. Blumenthal has received worldwide recognition for his unique approach to gastronomy, and has been described as a culinary alchemist for his innovative style of cuisine.
Dale Gartland is one of New Zealand's best known and most influential chefs - recently singled out in UK Condé Nast Traveller's Gold List 2011 when The Farm at Cape Kidnappers won the Best Hotel for food category in the Australasia and South Pacific region.
Gartland oversees the menus for all three acclaimed New Zealand properties - Kauri Cliffs, The Farm at Cape Kidnappers and Matakauri Lodge - which provide world-renowned dining experiences.
Luxury trio
The three properties are all super-luxury lodges owned by American art collector and philanthropist Julian Robertson and family.
Kauri Cliffs Lodge, Golf Course & Spa is situated at Matauri Bay in Northland and Matakauri Lodge, which opened in August 2010 is near the South Island resort of Queenstown.
All three offer world-class accommodation in some of New Zealand’s most picturesque locations and have been recognised internationally with a number of awards.
Condé Nast Traveler named The Lodge at Kauri Cliffs as 'No. 1 Lodge/Resort in Australia + Pacific' in the 2010 Readers' Choice Awards readers' survey.
