things to do

Wanaka is the gateway to the Mount Aspiring National Park and is an ideal base to explore the beauty of the region.... more

 

food

TiriTiri Lodge provides you with your own personal chef, Tiffany Firth, who after a career in marketing retrained in Sydney as a chef and worked at Bills2 in Sydney, one of Bill Grangers famous restaurants.Read about Tiffany in the November issue of Cuisine Magazine.

Enjoy breakfast prepared by your personal chef in the sunny conservatory overlooking the roses and the herb garden or any of a variety of outdoor terraces or garden settings.  Choose from our menu or simply ask the chef to design a dish that’s right for you.  Our emphasis is on fresh healthy meals made with the finest local produce.
Delicious four course meals can be provided for dinner by arrangement featuring seasonal produce, fine wines and devilish desserts. The lodge also offers special individualised wine tours and meet the winemaker dinners.

Read some examples of our menus - click here.

Tiffany will showcase local produce including West Coast whitebait, Bluff oysters, salmon, lamb and venison.  Otago is a wonderful fruit and wine growing area and in summer the stone fruit including peaches, cherries, plums, apricots and berries of all kinds are delicious and readily available. In summer go raspberry or cherry picking with the chef and then join her in the kitchen to learn how to make a wonderful raspberry shortcake.

Complimentary afternoon tea is provided each day with amazing cakes, scones and tarts, fresh espresso coffee and a variety of organic teas. Some evenings will feature New Zealand wine tastings and gourmet local cheese plates.
Our home grown garden will provide fresh picked salads, vegetables and herbs to complement the meals.

After enjoying our fabulous food with its accent on health and low GI we can take you through the menus and their preparation so you can continue to enjoy them in your own home.

Recipes from Tiri Tiri Lodge

See our recipes page for some of Tiri Tiri Lodge favourite recipes.

Cavolo nero

This winter we grew our first crop and it is so delicious. We used a recipe from Stephanie Alexander-Elizabeth Schneider's baked curly kale. Next winter we plan to plant more.