Let us introduce you to... Laura, Lodge Host

Laura, Lodge Host

Having moved to Kaikoura and Hapuku not long ago from the depths of wild Fiordland, Laura was looking to find another weather-beaten coastline with a little less rain and a little closer to the rest of the world. Hapuku Lodge inspired the move with an epic location between the spectacularly rugged Pacific coastline and towering Seaward mountain range (some would call it an adventurer’s playground) that meant sharing and hosting visitors within its’ reaches could barely be called work.

With experience managing restaurants in the UK, hosting wine tastings and events in Australia and with the last seven years spent managing a busy but remote lodge in one of New Zealand’s most visited tourist destinations, Laura is passionate about sharing experiences and helping visitors connect to their environment. She is here to help you make the most of your stay and explore the region with you, come and share your Kaikoura adventures with her.

When she is not hosting guests you can find her in the kitchen baking, running, hiking Kaikoura local trails or learning to surf at the local beach.

Recipe from the restaurant... Laksa Sauce

Kaikoura Crayfish, Laksa with baby golden beetroot, Kohlrabi and Orange Gel

Ingredients

• Laksa Sauce

• 1 shallot

• 1/2 fennel

• 5g of ginger

• 1 lemongrass

• 1 garlic clove

• 1 tomato

• 10g of macadamia nuts, toasted

• 1 tsp paprika

• 75ml of coconut milk

• 1L shellfish stock, preferably crayfish

• 1 tsp fennel seeds

• 1 tsp garam masala

• 1 tsp curry powder

• 2 kaffir lime leaves

• 10g of coriander leaves

Method

Peel and thinly chop the shallots, garlic, ginger, and fennel, and gently sweat in a saucepan with a little oil for 2 to 3 minutes. Season with salt, then add the tomatoes to the pan and mix well.

- 1 tomato

- 1 shallot

- 1/2 fennel

- 5g of ginger

- 1 lemongrass

- 1 garlic clove

Add the spices and macadamia nuts to the pan and cook them out for around 5 minutes, then add the coconut milk and crayfish stock and stir well to combine. Bring the laksa to a simmer, then transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan and add the coriander and kaffir, leaving for 30 minutes to infuse.

- 1 tsp paprika

- 1 tsp fennel seeds

- 1 tsp garam masala

- 1 tsp curry powder

- 10g of coriander leaves

- 2 kaffir lime leaves

- 1l shellfish stock, preferably crayfish

- 10g of macadamia nuts, toasted

Pass the infused laksa through a fine sieve. It’s ready!

Recipe from the restaurant: Cinnamon Rosettes

This is a recipe for a sweet amuse bouche that we have been using between the main course and dessert.

Oil temperature: 180 degrees Celsius

Ingredients for rosette waffle:

500 grams of milk
1 vanilla pod
270 grams of flour
4 grams of salt
2 eggs
100 grams of sugar
Some cinnamon powder
A Rosette Waffle Stamp/Mold for frying.

Method:

Start pouring the milk in a pan on low heat and after cut the vanilla pod in half scrap the seeds into to milk to infuse until lukewarm.

Meanwhile mix the flour with salt and slowly add the vanilla milk, once smooth mix add the eggs.

Mix once more and let rest for one hour.

Mix the sugar with the cinnamon powder.

Pre heat the Rosette Mold in the hot oil for 5 minutes.

Put the hot Mold into de batter just before it covers the Mold and then place it back into the oil until golden colour, repeating this process with rest of the batter.

Coat the rosettes in the cinnamon sugar.

Bon Appetit!

Let us introduce you to... Jan Kupka, Chef de Partie

Jan is originally from Czech Republic which influenced his love for the outdoors, with most people enjoying biking and walking to explore its surrounds. Once Jan’s sense for exploration was sparked, he set his sights on lands abroad, including USA and Europe. 

Jan enjoyed hiking his way through Spain, France and Italy, through beautiful remote villages which had their own small markets of local restaurants. Two of Jan’s favourite destinations were the Canary Islands and Hawaii due to its bounty of fresh produce which could be used to prepare meals. It was during this time that Jan realised how important food and sharing culinary experiences were enjoying life. He found he could bring joy to people by sharing food he made them and from there, his journey to become a chef began.

Jan’s travels took him to New Zealand – he was fascinated by the west coast mountain ranges, with Lewis Pass being his favourite playground. He didn’t think the combination of mountains and fresh produce could be found in Aotearoa, until he discovered Kaikoura. Here he fell in love with the ocean being so close to the mountains and the food which could be gathered from the local farmers, fisherman and small artisan food producers. It was a natural progression for Jan to pursue his passion for becoming a Chef.

Jan is currently completing his apprenticeship at Hapuku Lodge + Treehouses. His home country continues to inspire his culinary dishes, with his favourites being including goulash, roast pork, dumplings and sauerkraut.

When Jan is not in the Hapuku Lodge kitchen, he can be found exploring the mountains of New Zealand, enjoying a beach fire overlooking the Kaikoura ranges or making handmade sourdough. 

Let us introduce you to… Jax, Housekeeping Manager

Jax was born and raised in Tengchong, a small tourist town on the Chinese border. From an early age, he has looked forward to travelling the world, stemming from the tourist culture of his hometown. He has always had a passion for being surrounded by the natural environment and exploring the beauty of wild places.

After completing his Bachelor's degree in China studying financial management, he was not willing to live a life of routine, so he moved to New Zealand in 2014 with boundless dreams to begin an exciting career. After completing a year of International Hospitality Management at Auckland University of Technology, in 2015 he moved to Queenstown and began his career in hospitality.

He started working on the front line as a room attendant, laundry staff member and porter to the management team. He then became a housekeeping supervisor and further advanced to become a senior housekeeping supervisor. Jax’s career has allowed him to work at various international hotel chains in Queenstown and Christchurch where he has been able to develop an understanding of the high standards needed as a housekeeper of quality establishments.

In 2019, the natural beauty and variety of marine animals in Kaikoura captivated him and the vacancy at Hapuku Lodge + Tree Houses became his opportunity to expand his initial dreams for travel and being surrounded by beautiful places. With sustainability in mind, he is particularly committed to reducing the amount of plastic used in the guest rooms, as well as reducing the use of unnecessary chemicals to protect the soil. He tries his best to use local products for guest rooms to support the local community as well as reducing unnecessary transport pollution. 

You have Jax to thank for the special touches you will find upon in your rooms. One of Jax’s great satisfactions is the way he can tell people feel about the comfort, as well as special nuances of their accommodations. He is also convivial, and highly recommends the whale watch to visitors that may ask him what’s fun to do in Kaikoura. 

Recipe from the restaurant: Brazilian cheese bread or 'Pao de Queijo"

This is an easier version of the Brazilian Pao de Queijo and properly delicious!

You can found the tapioca flour at your local store and pretty much anywhere.

Ingredients for 8 medium buns:

350g tapioca flour
120ml whole milk
60ml water
45ml vegetable oil
1/2 tbsp salt
70g parmesan, grated
80g mozzarella, grated
1 large egg

1 - Bring the milk, water, oil and salt to a simmer and turn off heat.

2 - Using a mixer, add tapioca flour and slowly add the milk mix until combined.

3 - Add the parmesan cheese and the mozzarella cheese to the mix until combined.

4 - Add the egg at the end to de mix and combine.

5 - Using a well-oiled muffin tin bake it at 200C for 20 minutes.

Enjoy it while still warm!

Surf Yoga Retreat at the Lodge

This summer, hone your yoga practice and indulge in a unique luxury lodge experience at the 5-star Hapuku Lodge in Kaikōura. 

For booking enquiries contact:
pauseyogadaysbay@gmail.com
021 410 890

Recipe from the restaurant: Chimichurri Sauce

Chimichurri Sauce

Chimichurri sauce it’s a South American condiment, similar to pesto, that goes well with grilled steak, fish, lamb, chicken or vegetables and also can be used as marinade.

The good thing about it here at the Lodge is that we can make use of the parsley that is growing like crazy in our gardens right now, everything else we are either growing or have in our pantry.

This recipe is basic but the combinations and variations you can come with are endless, have fun!

PREP TIME: 8 mins
TOTAL TIME: 8 mins
SERVINGS: 4 servings

INGREDIENTS

- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 cup firmly packed fresh coriander leaves
- 2 tablespoons fresh oregano leaves
- 2 to 3 garlic cloves roughly chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 red chili deseeded and roughly chopped
- Zest and juice of 1 lime
- 1/8 teaspoon fresh ground black pepper
- 1/2 teaspoon sea salt

METHOD 

1. Place all the ingredients in a blender and process with several pulses until a thick consistency.
2. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week in the chiller but we do prefer make it just before service.

Enjoy it!

Let us introduce you to... Mike Grieve, Beverage and Dining Manger

A born and bred Canterbrian, Mike grew up in Methven, the ski town shadowed by Mt Hutt. Growing up next to one of New Zealand’s best snow sport mountains and being of half Canadian heritage, he was quick to take up skiing. Later in his teens Mike transitioned to snowboarding, enjoying any chance to put these skills to use, especially when visiting family in Canada. He caught the travel bug from a young age and has travelled extensively throughout Canada, Europe and South East Asia. 

In 2002 he attended Christchurch Polytechnic where he studied Professional Restaurant, Wine and Bar Service. After a year of working in different restaurants and cafes in Christchurch, gaining valuable industry experience, he returned home to Methven where he quickly established himself as key team member at Terrace Downs, a mid-Canterbury high country resort. Mike looks back fondly at his many years at Terrace Downs where he worked his way up the ranks, learned what true Kiwi hospitality is all about and making friendships and connections that would eventually bring him to Hapuku Lodge in late 2009. 

When the opportunity presented itself to move to beautiful Kaikōura and become part of the hardworking, passionate team of hospitality professionals at Hapuku Lodge and Treehouses, he jumped at the chance. Mike quickly made Hapuku his home, settling into the relaxing, inspiring atmosphere that Hapuku and the greater Kaikōura region provide. World class food and hospitable service has always been the hallmark of Hapuku and Mike prides himself on being a people person. After 12 years at Hapuku,  Mike still takes pride in mixing a good cocktail, serving delicious food and making everyone feel at home.

Let us introduce you to... Fernando Campos, our Head Chef

An inspired and creative chef, Fernando Campos flourishes in the kitchen utilising classical techniques, while showcasing the wonderous ingredients the South Island of New Zealand has to offer. 

Born in the region of Santa Catarina - Brazil, Fernando grew up enjoying surfing and practising the art of Brazilian Jiu Jitsu. But what do these two activities have in common…? An expenditure of energy which brings about an insatiable appetite for good food. Being in one of Brazil’s most food influenced regions (predominantly in Mediterranean and Latino gastronomy) different influences and flavours is something Fernando is very familiar with.As an avid surfer, Fernando started traveling at a young age exploring different coastlines, cultures and cuisine around the world while training and refining his Brazilian Jiu Jitsu craft. This led him to win numerous titles including the Santa Catarina State Champion and New Zealand National Champion. However, his true talent would not be evident until he travelled to Aotearoa in 2005.

Fernando began his professional culinary career in 2005, where he worked under Alastair Dunlop at 'The Kestrel at the Landing' in Tauranga. This establishment was considered at the time as one of the best restaurants in the region and it was here where his love and passion for cooking began. He then, in 2008, began working at 'The Lodge at the Inlet' in Pauatahanui Wellington, where his culinary repertoire further flourished.

In 2012, Fernando was invited to work at Hapuku Lodge & Tree Houses in Kaikoura by his good friend and mentor, renowned Kiwi Chef Jeremy Simeon. It was here that he fine-tuned his skills in fine dining, pleasing the palettes of the Lodge’s exclusive clientele. During this time Fernando also conducted numerous working holidays to further develop his own creativity, working at places such as Chez Panisse in San Francisco, and conducing classes with Hanuman The Thai Food Master at Three Trees Doi Saket Cooking School in Chang Mai, Thailand. These working holidays extend his skills through learning French and Asian culinary techniques.

Fernando takes pride in this position, leading the kitchen team from the front, exceeding guests expectations visiting the Hapuku dining room, as well as coordinating fine dining experiences for helicopter picnics, private chef tables and planning what produce is needed from the onsite vegetable and herb gardens. He continues to elevate the cuisine offered at Hapuku by having his menus reflect the seasonal produce available, not only from the Lodge’s gardens, but using all ingredients the Kaikoura region has to offer.

Fernando can be described as an Head chef who takes his inspiration from nature. When he’s not in the kitchen, he can be found surfing the beautiful Kaikoura coastlines, free diving for fresh seafood or in the mountains hunting or snowboarding. The natural landscape around him inspires his utilisation of the freshest produce, bringing strong, seasonal flavours into every dish he prepares.

Recipe from the restaurant: Feijoa Sorbet with manuka honey mousse

Feijoa Sorbet with manuka honey mousse, hazelnut praline, berry Meringue and lemon balm

Serves 6

Feijoa Sorbet 

 Ingredients:
40g caster sugar
40g icing sugar
30g liquid glucose
200g feijoas peeled and diced

Method:

Place all the ingredients for the sorbet in a small saucepan with 60ml of water. Warm through on a low heat, stirring so that the sugar and glucose dissolve. Remove from the heat and set aside until completely cool before transferring to an ice-cream maker. Churn for about 20 minutes, until firm but not completely set. Place in a container and freeze until needed.

Manuka honey mousse

Ingredients:
3 eggs, separated
100g caster sugar
6 tablespoons lemon juice
2 tablespoons gelatine powdered 
300ml cream 
3 tablespoons manuka honey

Method:

Whisk together the egg yolk and sugar until thick.
Add 3 tablespoons of lemon juice.
Place over a pan of simmering water until thick- like mousse.
Remove from heat. Whisk occasionally until cold.
Soak the gelatine in the remaining lemon juice in a bowl.
Place the bowl over a pan of hot water. Stir until dissolved.
Whip the cream until softly stiff.
Whisk the egg white until stiff.
Fold half the cream into the mousse with the gelatin, honey and whisked egg white.

Hazelnut Praline

Ingredients:
1/2 cup caster sugar
1 cup hazelnuts toasted lightly and skinned

Method:

Lightly oil a baking tray.
In a dry heavy saucepan cook the caster sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling the pan, just until a golden caramel. Add hazelnuts, stirring until coated well.
Immediately pour the mixture onto baking sheet and cool completely, about 30minutes. Remove praline from baking sheet and break into pieces.
Ground praline in a food processor.

Berry Meringue

Ingredients:
35g raspberry powder
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup caster sugar

Method:

Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. 
Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not under beat. Add raspberry powder; beat at high speed to blend.
Using a metal spatula spread the meringue mixture into the 2 large cookie sheets flatting the meringue into a thin shape around 3mm

Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues 1 teaspoon raspberry powder . Place trays on cooling racks; continue to cool at room temperature, about 2 hours. 

Plating

Using a hot dessert spoon place a honey mousse quenelle in the middle of the plate and then shape in the middle of it a little nest with the bottom of the spoon, sprinkle a bit of the hazelnut praline across.
Using the same hot spoon, using this time the feijoa sorbet, shape another quenelle and place it on the top of the nest in the middle of the honey mousse and hazelnut praline.
Place 2 or 3 pieces of berry meringue around the sorbet and finish with couple small lemon balm leaves.

Interview with Andrew Spencer Photography

North end of the Seaward Kaikoura Range, Puhi Puhi Valley, Mt Alexander, Mangamaunu and Hapuku Lodge at the bottom. © Andrew SPENCER

Today we are interviewing Andrew Spencer, a professional wedding, portrait and commercial photographer living in Kaikoura, South Island, New Zealand. His creativity thrives on the personalities and environments of Aotearoa, New Zealand.

… What’s your favorite things to do in Kaikoura in the spring?

Cycling on the Kaikoura cycle trails. The lengthening days of spring tease us of upcoming summer adventures.

… What’s your favorite food to eat in Kaikoura?

Fish and chips beside the beach. Watch out for seagulls though; they will want to share with you.

… What's your favorite Kaikoura our NZ brand?

The Mayfair Theatre was destroyed in the 2016 Kaikoura earthquake. It has been rebuilt and is almost ready to open. I love the Mayfair brand, it shows what is possible when it seems all is lost.

… What’s your favorite NZ blogger or photographer?

Not so much favourite photographer, but I enjoy the images on the IG feed @longexposure_new_zealand

… Finally tell us about your best photography spot around Kaikoura.

We have an amazing meeting of light, ocean and mountains at Kaikoura and you can make great photos anywhere. On the Peninsula at morning or evening would be one of my favourite places.

Sharks Tooth which is on the Peninsula at sunset. © Andrew spencer

a Kingfisher on rock with fishing boat in background. © Andrew spencer

Emile Van der Linde is the new Hapuku Lodge + Tree Houses General Manager

Hapuku Lodge is happy to introduce you to Emile Van der Linde its new General Manager:

Originally from South Africa, Emile first stayed at Hapuku Lodge as a guest some 12 years ago. He decided that this is the place he really wanted to work for. At checkout he asked for the managers details, and after harassing him for a few months and going back to have dinner with him, he was invited to become part of the Hapuku Lodge team.

Whilst life took him in a different direction, he was never able to let his connection to the Lodge and Kaikoura go. He returned to be part of the Hapuku team again in 2018. He has always liked the natural feel of the property, inside and out. The buildings and grounds compliment the surrounding area. From a work perspective, what he is pleased about is that at the Lodge we do things for the right reasons – guests come first

 He feels at the Lodge there is the perfect blend of world class cuisine and comfortable accommodations, with down to earth service and a casual atmosphere. This all comes down to a great team.

Emile loves the coastline around Kaikoura. It is beautiful, alive and rugged with great fishing/diving and surfing.

Emile has been interviewed by Ian Swain from Swain Destinations if you would like to see:

Interview with Meghan Maloney, photographer

Today we are chatting with Megan Maloney, a very talented kiwi photographer. It’s no secret she is head over heels in love with New Zealand. Her Instagram feed is simply stunning, check it out for yourself!

… What’s your favorite things to do in Kaikoura in the summer?

Watching the sunrise at Maungamanu beach - I love the contrast between mountains and sea in the same shot. I'm not a surfer but I loved seeing the surfers arriving during that golden light right after sunrise - they know how to start the day right.

Sunrise in Kaikoura

… What’s your favorite food to eat when visiting Kaikoura?

I love all the fresh and wholesome food at Hislops Cafe - their brunches and coffee are so good!

… What’s your favorite photography spot in Kaikoura?

The waterfront in Kaikoura is pretty awesome if you can capture the waves rushing in during sunset or sunrise with amazing light on the mountains. The viewpoint over the town on a golden morning when there's a hint of sea fog is pretty special as well.

Kaikoura

… What's your favorite NZ brand?

I do love my Mons Royale merino clothing - from the underwear right through to the hoodies the layers are perfect for keeping me warm on those cold mornings photographing sunrise!

… Finally tell us about your best souvenir visiting Kaikoura.

My best souvenir is the memories I took away of the amazing whale watching experience I had in Kaikoura last year. It actually made me quite tearful to see these beautiful creatures up close and I loved learning so much about all the abundant sea-life that lives off the Kaikoura shore.

Thank you Meghan! We are looking forward to following your adventures and seeing more beautiful photos!

Whale Watching Kaikoura

Hapuku Lodge in the Sustainable Escapes from the Lonely Planet

Hapuku Lodge in The Sunday Times Magazine - UK

A 7 Day Road Trip Around New Zealand’s South Island Is the Best Way to See One of the Most Beautiful Places on the Planet

by Travel + Leisure - by Brad Japhe

Get married at this dreamy Tree House Lodge in New Zealand

Thank you Kathy for the lovely article about your wedding at the Lodge and poetic photos! Visit us again for your 1st anniversary!

Hiding away at the Hapuku Lodge in Kaikoura

Liz from YoungAdventuress.com stayed at the Lodge. You can read her lovely post. Thank you Liz for sharing!

Interview with Kyle from Barekiwi.com

Kyle “te Kiwi” Mulinder is behind Bare Kiwi, one of the top New Zealand travel blog, chronicling his adventures around New Zealand and Australia. He regularly visits Kaikoura and wrote a piece about his adventures here. He is the author of the viral video: A seal slapped me in the face with an octopus!

We’ve asked him a few of his favorite things about Kaikoura:

Kyle over the Kaikoura coastline

Kaikoura peninsula

… What’s your favorite things to do in Kaikoura in the fall?
Dolphin swimming is my favorite thing to do in Kaikoura. I also love seating back and let Kaikoura do its magic.

… What’s your favorite food to eat when visiting Kaikoura?
There is a lovely Thai restaurant in Kaikoura which I like a lot when visiting Kaikoura.

… What’s your favorite photography spot in Kaikoura?
That’s a hard one! There is a lot going on in Kaikoura! I think the lookout is my favorite. I love chilling out up there.

… What’s your favorite NZ photographer or blogger?
It has to be Shaun Jeffers. Check out his work!

… Finally tell us about your best souvenir visiting Kaikoura…
I have several but the first one is when the Kaikoura local tribe gave my a piece of pounamu a greenstone that I wear.
Another one is when a seal slapped me in the face by an octopus! I was testing a new camera with Kaikoura Kayaks. The video went viral globally!

Kaikoura seals

Dolphin swim Kaikoura

Thank you so much Kyle for sharing. You can follow his adventures on Instagram and YouTube.