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Annabel Black
Renowned as a region for great food and wine, the Mackenzie Country boasts some of the best tasting local produce in New Zealand.
Seared Mount Cook Salmon, Whiskey Braised Free-range Pork Belly and Mackenzie Country Venison Pie are just some of the gourmet delights on the menu at Rakinui Restaurant at Peppers Bluewater Resort in Tekapo,
Sous Chef Jennifer Ernst has developed a taste of the South Island on a plate, showcasing Mackenzie Country’s finest cuisine with locally sourced ingredients.
Just an hour out from the resort, free range pork and venison are sourced from Pleasant Point Butchery.
Salmon is sourced from Mt Cook Salmon Farm and free range eggs come from an organic farm in Fairlie, all less than an hour from the resort.
Other locally sourced ingredients on the menu include Talbot Forest cheese from Geraldine, Canterbury lamb, South Island Angus Beef and baked goods from Fairlie.
The Rakinui Restaurant at Peppers Bluewater Resort is open daily for breakfasts and dinner and features New Zealand cuisine with a contemporary twist.
For more information visit www.peppers.co.nz/bluewater/
Set near the shores of Lake Tekapo and surrounded by the spectacular landscapes of the Southern Alps, Peppers Bluewater Resort is a glimmering spectacle on New Zealand's South Island.
