Chef, Matakauri Lodge
The menu changes every month at Matakauri Lodge in Queenstown. This practice allows the executive chef to make the best use of seasonal ingredients and to create dishes that reflect what’s happening outside. In winter, hearty lamb, beef and venison dishes are called for; summer’s a time for lighter flavours, such as salmon, quail and scallops.
Photo credit: Matakauri Lodge
Queenstown