Wild Natural and Down to Earth
When I’m cooking for myself, I keep it pretty simple. I love a poached egg, I really do. Eggs from our own chooks, which are absolutely delicious, with some homemade sourdough and a bit of rocket from the polytunnel. That’s heaven for me.
An exciting story of criminals, derring-do & kitchen couture….
So as this burglarising muppet comes around the side of the house, I rush at him, yelling at him to f--- off, and start whacking at him with the umbrella….
Hapuku Kitchen: A delicious, dramatic and thoroughly enjoyable afternoon…
Kaikoura means to eat crayfish, and that’s exactly what we did, feasting on grilled cray tails, freshly picked salad and home made hokey pokey ice cream….
Hapuku Kitchen: Tapping into the rich, food story of Kaikōura
Fiona Read and Chris Sturgeon have created Hapuku Kitchen, delivering culinary experiences that reflect Kaikoura’s landscape and abundance of wild foods.
Tarata, Lemon Verbena & Rhubarb Shrub
We love experimenting with botanicals from our property and making seasonal drinks that have a sense of place, encapsulating where we are and who we are.
A Tale of Two Fishies
On a rainy day I came across this little gem - Chris, his sister Jacqui and late dad Eddie, tucked up with a copy of the New Zealand Sea Anglers’ Guide, 1960.
Soda Bread with Oats, Beer and Honey
Crisp, clear, snowy mountains and the sky brilliant blue. I’m torn. Is autumn or winter my favourite season?
Top 10 Food and Wine Experiences
Who loves a top 10 list? We do! Especially when we’re on it.