Highlights from my food diary at The Farm at Cape Kidnappers

Highlights from my food diary at The Farm at Cape Kidnappers

I have just pulled myself away from a wonderful weekend at The Farm at Cape Kidnappers thanks to A Magazine who ran a writing competition last year and I won.

CK - lounge 2
Auckland architect, Paul Rosnell is behind this luxury lodge with the interior fit-out by Linda Bedell. It’s an incredible eclectic collection of furniture, ornaments and art for all corners of the globe.

Julian Robertson, owner, has done New Zealand a huge favour with the lodges he has created. I’ve been lucky enough to have stayed at Kauri Cliffs and now Cape Kidnappers. They showcase some of New Zealand’s unique coastal terrain with challenging golf courses, architectural brilliance and true luxury.

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Tim sneaking back to our suite after a wonderful massage at the spa.

There’s so much to share but I’m just going talk about the cuisine as I’m such a foodie or if the truth be known I just love food.

CK - lounge
It’s good to see the art collection encompasses some of New Zealand’s best, including Dick Frizzell.

Arriving Friday night, we chose the tasting menu for dinner after canapés and a couple of delicious martinis.

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Delicious piping hot hamburgers, snapper in a chili sauce and a vegetarian square.

After being seated on our own, (I hate the thought of having to dine with ‘randoms’ as you do in some lodges) we were intensely waited on but with such skill the staff were invisible. We mixed and matched the tasting menu a little as we’re not big oyster fans and this is what we got.

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Salt baked celeriac, arugula, pear and pine nuts horseradish vinaigrette.

Opps… I forgot to photograph the glazed duck breast, but it was delicious!

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East Coast tarakihi roasted cauliflower, fennel.
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Grass fed beef tenderloin kumara, red wine apple & broccolini kale, thyme jus.

All this delicious food is the creation of New Zealander and head chef James Honore and his team.

Saturday morning, I wanted a substantial breakfast before golf so chowed down some melon and pineapple, oh so fresh with yogurt and granola from the continental selection before having my all time fav, the white egg omelette.

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Fresh fruit, yogurt and granola all top quality.
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All the goodies in this continental selection are made in-house.
ck- ommlette
The fluffiest egg white omelette imaginable, with pepper,feta and arugula.

After the first nine holes of golf we popped into the club house for a coffee and snatched a piece of fruit before leaving our lunch order of sandwiches and salad.

Excited for our second dinner at the lodge we decided to dine a la carte starting with canapés and drinks, inclusive in the room rate, before moving through for dinner by the fire.

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This tasty array of canapes included seared beef on a skewer, scallops and a cracker with an interesting take on New Zealand’s famous 70’s onion dip.
ck- lamb
This melt in your mouth lamb loin and rosemary rump was served with Jerusalem artichoke, carrot and olive tomato jus.

Following the delicious lamb loin, my rugby crazed husband was so desperate to see some game so we moved to the sitting room enjoying a scoop of peach sorbet and cheese before I promptly got a few zzzz in. The good news was there were no other guests to witness my inappropriate behaviour!

A memorable weekend with exquisite food.

Jane Jeffries

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