Our Story
Kia ora
Almost 14 years ago, Chris and I made a life-changing decision to leave the city in search of a closer relationship to nature and its rhythms. The rugged landscape and remote location of Kaikōura had a powerful calling and we purchased a small plot of land with the aim of creating a unique place to rediscover the simple pleasures of sustainably growing, gathering, catching, cooking and sharing quality food with others.
While building this new life, we also managed Hapuku Lodge & Tree Houses, an eco-lodge now with an international reputation for excellent food and service. As Executive Chef I relished the opportunity to create dishes that reflected the flavours, textures and colours of our region. Just prior to joining the Lodge I was a finalist on MasterChef New Zealand.
My Scottish heritage and family love of foraging, cooking and feasting exposed me at a young age to a range of tasty delights. These early experiences led to my philosophy of using local, seasonal and wild produce - and leaving nothing to waste. A taste of place and sense of place is very important to me.
It has been quite a journey and we would like to acknowledge the help and enthusiasm over the years of family, friends and WOOFERS (Willing Workers on Organic Farms). We wouldn’t be here without you.
Fiona
Kia ora koutou (greetings to you)
Ko Kapukataumahaka te maunga (the mountain I affiliate to is Mt Cargill)
Ko Waikouaiti te awa (the river I affiliate to is Waikouaiti)
Ko Ngāi Tahu tōku iwi (my tribe is Ngāi Tahu)
Ko Sturgeon tōku whānau (Sturgeon is my family name)
Ko Chris tōku ingoa (Chris is my name)
Tena koe (greetings to you)
My earliest culinary memory is helping out at the family fish shop in Dunedin, shucking oysters (Bluffies) and filleting fish.
My ancestors are originally from Whenua Hou (Codfish Island in the deep south) and Brinns Point, near Seacliff/Karitane (Otago). A connection to the land and water has always been important to me. I just wish I had better sea legs!
As a keen South Island boy, hunter and fisher, the Kaikōura region offers a wealth of opportunities. I feel very fortunate to have a small plot of land to raise our own animals and be responsible for their welfare. In turn I can indulge my passion for curing meats and making small goods, using our own meat and herbs to produce salami, prosciutto, chorizo, coppa, lardo and all manner of meaty delights.
Chris (Kāti Huirapa Rūnaka ki Puketeraki)
There are several different ways to experience Hapuku Kitchen:
Culinary Adventures . Private Classes . Supper Club . Catering .
Our Team
-
Jerusha
-
Bridget
Seems to know what’s needed without a word spoken. She calmly works beside you whether in the kitchen or the garden. A proud southerner, Bridget is hardworking, knowledgeable, green fingered, creative and shares our values for sustainability and the community
-
Lou
Loves a good party and is great company. She’s one of the most energetic people we know, tenacious and engaging. An experienced business operator, our travel and tourism trade relationships are in great hands. Contact: louise@uniquestays.co.nz
Our Brand
Our brand represents where we live and how we live. It showcases Kaikōura’s unique landscape and the pivotal role it plays in the Hapuku Kitchen experience.
The whalebone arches (featured in the Garden of Memories in the township of Kaikōura) forms a gateway looking towards the Hapuku area where we live. The pathway emphasises our strapline - reconnect to land and sea.
The colours have been chosen to represent specific aspects of Hapuku Kitchen:
Blue - the sky and the ocean, trustworthiness
Green - our fresh environment, sense of calm, good health
Orange - optimism, passion, adventure
Friends of Hapuku Kitchen
Photography: Fiona Wardle
Photography and Website Design: Bénédicte Lassalle
Photography: Lauren Bath
Graphic Design: Campbell Read
Photography: Stephanie Hautler
Photography: Bridget Hurst