Luxury Resort Puts South Island On A Plate

Luxury Resort Puts South Island On A Plate

A luxury resort is making it their mission to put South Island on a plate and reduce their carbon footprint.

Peppers Bluewater Resort in Tekapo is producing first class cuisine drawing mainly from locally sourced ingredients. Seared Mount Cook Salmon, Whiskey Braised Free-range Pork Belly and Mackenzie Country Venison Pie are just some of the gourmet delights on the menu showcasing Mackenzie Country's finest fare.

Peppers Bluewater Resort's General Manager Alistair Munro believes that the Mackenzie District has a lot to offer visitors and says they're endeavouring to provide guests with the opportunity to experience every aspect.

"We want our guests to not only enjoy the sights and sounds of the Mackenzie District, but the taste as well," says Munro.

Munro and Sous Chef Jennifer Ernst are also determined to help minimise their impact on the environment.

"By locally sourcing ingredients we are reducing our food miles and ultimately our carbon footprint," says Munro.

Just an hour out from the resort, free range pork and venison are sourced from Pleasant Point Butchery. Salmon is sourced from Mt Cook Salmon Farm and free range eggs come from an organic farm in Fairlie both only thirty minutes away.

Other locally sourced ingredients on the menu include Talbot Forest cheese from Geraldine, Canterbury lamb, South Island Angus Beef and baked goods from Fairlie.

In the tradition of Peppers' reputation for gourmet food and wine, the resort's signature Rakinui Restaurant serves up an ever-changing menu of delicious modern New Zealand cuisine to both guests and the public seven days a week.

To book, call Peppers Bluewater Resort on 0800 275 373 or for further information visit http://www.peppers.co.nz/bluewater/

ENDS

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