The Harvest Restaurant team believe that knowing the story behind each and every ingredient they use at The Marlborough Lodge is critical so that they can confidently combine these to create dishes that showcase the fantastic local produce.
Our team has a philosophy of simple, fresh, local and seasonal cuisine, and use what is fresh in our gardens along with creating great relationships with our suppliers, so they can confidently tell you where and how the products in our dishes were grown.
Those supplier relationships now also work in the reverse where our producers understand what we are creating and are calling the team when they believe they have that one off item that would be perfect for us or simply letting us know when the first of the season is on its way. This means our menu is ever-changing; although there will always be some Harvest classic favourites on the menu.
As you would imagine our producers are critical to us to allow us to create our menus and, in recognition of their efforts and our ongoing relationship with them, we thought it timely to provide you with a little background on some of these fantastic producers. This is the third in the series, following our earlier Meet the Locals and Meet More Locals blogs.
Producing Italian-style cheese from locally-sourced, natural New Zealand ingredients was the dream of two Romans with a deep passion for food and wine.
Flavio and Flavia searched the country for the best location for their dream, and settled on Nelson for its source of high quality milk.
Now paired up with Italian Master of Cheese Matteo, ViaVio produces scamorza, caciocavallo, stracchino, ricotta, mozzarella, fonta, burrata and more - beautiful artisan cheeses which we at The Marlborough Lodge love pairing up with the most superb match of Marlborough wine.
Our free-range pork is sourced from just a few kilometres away, where pastures surround the crystal-clear Wakamarina River that flows from the spectacular Mt Richmond Forest Park.
NuggetyCreek Farm, owned by Melvyn and Denyse Goodall, breeds Wessex Saddleback pigs that live a completely free-range existence, constrained only by the property’s boundary fences. The Goodalls follow organic practices and aim to give their pigs a pleasurable, stress-free life because “happy pigs provide very tasty meat”.
The meat is butchered in Blenheim before arriving in our kitchen: It really doesn’t get fresher than that.
Photo: NuggetyCreek Farm
Old Road Estate
Old Road Estate’s fig and feijoa orchards are located so close to The Marlborough Lodge that the term “freshly picked” is true in every sense.
Personally delivered to our kitchen by the very people who grow and handpick them, these figs and feijoas truly are an autumn delight that grows bountifully in Marlborough’s perfectly suited climate.
Old Road Estate[SH3] has been operating for 20 years now from its humble beginnings of just two Brown Turkey Fig Trees, which were sourced from the Middle East, to 270 fig trees and many more feijoa plants today. Our personal supplier Emily ensures The Marlborough Lodge always receives the highest quality fruit from her family’s orchard, and our chefs delight in creating something truly special for our guests.
Photo: Old Road Estate
Based just around the corner from The Marlborough Lodge are the locally-owned and operated Kinzett greenhouses where we source our tomatoes year-round.
Paul and Kaye Kinzett are continuing a long family tradition of growing tomatoes, initially outdoors over a century ago and then in glasshouses from 1970.
Kinzett’s tomatoes are grown hydroponically within the 2ha glasshouses for optimum flavour and being so close the source, The Marlborough Lodge’s chefs know these tomatoes are the freshest they can possibly be.