15 July 2014

gastronomy

lay of the land

Queenstown’s most prestigious hotel exhibits the art of terroir at its culinary best.


The Queenstown region’s flourish of abundant meat and produce not surprisingly provides Will Eaglesfield, Head chef of Eichardt’s Private Hotel with plenty of menu inspiration. A firm believer in the geography, geology and climate of an area being showcased in its cuisine, Eaglesfield has embarked on a mission to create dishes from locally sourced ingredients prepared from scratch.

Eaglesfield and his staff apply their wealth of food knowledge to forage for local gems, sourcing walnuts, pears and apples from Lake Hayes, Wakatipu yeast, and fresh seafood direct from the fishermen in nearby Bluff. Chestnuts and figs are plucked from Arrowtown, while edible flowers and fresh herbs are picked from their own backyards. Eaglesfield also goes as far as to source and cure his own meat and fish, the only restaurant in the area to do so.

Spend an evening at Eichardt’s Bar savouring the world renowned local pinot noir, accompanied by Eaglesfield’s savoury pannacotta, or Gibbston Valley goat cheese, with house pickled cranberries, wild marjoram blossom and fresh tomatoes plucked right from the patch. This is homegrown cuisine at its culinary best.

Eichardt's

Marine Parade
Queenstown

(03) 441 0450

www.eichardts.com

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