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Angie London from Whakaipo Lodge is famed for her exquisite home cooking. Her great passion is creating simple yet tasty food to share with her guests, and she never disappoints. Her guests often rave of the delectable treats and delicious meals they enjoy throughout their stay, so much so that Angie has shared several of her relished recipes online so we can all take a slice home!
Make at home
Poronui is a luxury fishing and hunting lodge nestled amongst true New Zealand wilderness, located within the stunning Taharua Valley. The estate boasts some of the world's best wilderness experiences paired with exceptional hospitality, and of course cuisine. The team at Poronui have released a series of delicious recipes via their blog including monkey bread, chocolate pots and slow cooked beef cheeks – to name a few! Check out the Poronui Recipe Series here.
Katherine Froggatt-Ong is the talent behind Coriander Lime Kitchen, Taupo's only Asian cooking school. As a mother of two young children and a passionate foodie, she's a firm believer in the saying “you are what you eat” and the benefits of a nutritious diet for growing kids, and what lucky kids they are with parents who are both very well renowned in the local foodservice industry. Are you game enough to try this Braised 5-spice Duck dish?
Vanya the kitchen extraordinaire behind VJ Cooks is a local foodie and vlogger, and boy-oh-boy does she have some mouth-watering recipes! Her website hosts an A-Z of delicious recipes that everyone in the family will love; from passionfruit meringue pie to teriyaki chicken bowls and everything in between. Vanya’s ethos is to show how easy and exciting cooking can be and she makes cooking fun for the kids too...
Huka Lodge is recognised as one of the top luxury lodges in New Zealand, where elegance meets generous hospitality and culinary sophistication. Executive chef, Paul Froggatt leads Huka Lodge’s kitchen and has cleverly advanced the tradition of the food it serves during his time in the role. Paul is also the partner of Katherine Froggatt-Ong from Coriander Lime Kitchen so we can only imagine the heavenly dishes that grace their dinner table. If you are craving a sweet treat check out Paul's decadent truffle recipes here.
Simple but nice is their motto, but The Bistro is leading the way in European style dining providing our community with a delicious dining experience, at an affordable price. Head chef Jude Messenger creates dishes out of an appreciation for the ever-changing seasons, simple clean flavours and fresh local produce. Lockdown is certainly a season we didn’t anticipate, but we think this yummy apple crumble might bring a round of smiles this evening.
Hare & Copper Eatery is a new casual contemporary restaurant set in a vineyard in Turangi thanks to husband and wife duo; Andrew Wood executive chef and Liliana Calva operations manager. Their vision is to offer a great range of food and beverages, using locally sourced ingredients, for people to enjoy in a beautiful setting, with exceptional customer service. The team have uploaded a series of recipes onto their Facebook page including great grandma’s fish pie, quince jelly and fresh porcini mushroom pasta.
The Source Bulk Foods has a wonderful collection of organic, vegan, gluten free and paleo friendly products from organic mung beans to almond butter protein balls. They are committed to supporting local and sustainable suppliers, and the environment with their plastic free ethos. The team at The Source love to cook too and have shared this gluten and dairy free apple and berry crumble recipe for you to try out at home.