Occasionally I am inspired by exceptional restaurant cuisine. I enjoy taking parts of a dish to serve as a base for other recipes. Chef Rich Huber’s capsicum escabeche (see below) is one such component. This simple idea has become a favourite because it complements lamb, beef as well as venison and can be prepared a day ahead.

Top Californian chef Rich Huber was snared by Hapuku Lodge and Tree Houses just north of Kaikoura township. With 20 years’ experience including: Pacific Rim cuisine at Wolfgang Puck’s Postrio in San Francisco; and fine food at Google’s Café 150, Rich Huber developed a passion for ‘farm gate to plate’ ingredients.

At the Californian ‘Googleplex’ cafeteria of 11 restaurants, Rich sourced everything from within 150 miles of the kitchen. It was this passion that caught the attention of Hapuku Lodge’s owners. Rich now grows his own vegetables at the lodge and sources other produce required for the menu from around Marlborough.

Having quickly established relationships with local producers through visiting the Farmer’s Market in Marlborough, Rich also sources aged and cured meats from the Kaikoura butchery, Harnetts. He tailors the menu according to the season and guest requests, offering a selection of up to five main course options.

Rich’s venison dish with peppers and lemon risotto is a gourmet delight. The refreshingly light lemon risotto can — if required — be prepared a day ahead and reheated. It’s also a great match with barbecued lamb and beef. 

Check out Hapuku Lodge and Tree Houses at www.hapukulodge.com