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December, 2019 Theres a strong hands on focus at the new five-star, $30-million plusGibbston Valley Lodge and Spa, nestled among the vines in Central Otagos pioneering winery, with fresh organic produce and award- winning wines flowing freely. Set on 1000 acres of privately-owned land, the exclusive lodge features 24 beautiful villas overlooking Gibbston Valleys historic Le Maitre vineyard block, a central lodge building for fine dining and intimate wine experiences, a spa and health centre, and on-site activities. Gibbston Valley Winery has a deep history of winery excellence and land guardianship, reinforced in recent years with its standing as a BioGro certified organic vineyard, and BioGro certified organic winery. Gibbston Valley Lodge & Spa, with its striking lodge building and separate spa opened in December (2019) and Kiwi executive chef Anthony Gradiska and his team have been charged with delivering culinary excellence, accompanied by fine wines. With more than 20 years experience under his belt, Aucklander Anthony most recently hailed from working on private motor yachts cruising the Mediterranean, New Zealand and the South Pacific. His impressive pedigree also includes time at French Café and Merediths as well as ownership of his own restaurant on the Coromandel with his wife. Anthonys delighted with the awesome team he has around him in the kitchen, which includes eight chefs and three kitchen hands. Sous chef Joe Coles has worked in Michelin star properties in the United Kingdom while Brazilian sous chef Thiago Baldez is also a very skilled, high-end chef. While the long-established winery restaurant garden is on hand, Anthonys excited about taking lodge guests for a meander through the newly-planted, organic lodge gardens from this spring (2020). Guests can walk with me and choose what theyd like, pick it and itll be on the dinner menu that evening, says Anthony. I buy all organically- certified seeds and always endeavour to raise all plants from seed myself. The valley is also a foragers heaven. Autumn is coming up and we have heaps of wild mushrooms around here so foraging is another possibility for guests. Whatever they collect can be incorporated onto the menu offering a truly hands on experience. Despite some trend towards more vegetarian and vegan options worldwide, Anthony says 80 percent of clientele are still meat eaters. However, he also always offers a good range of options for the herbivores. Our focus is working with ingredients in season and doing what we can with them, he says. For example, the other day we started doing some research and development on a vegetarian dish using sweetcorn, then thought it needed protein. It turned out to be great with crayfish. It just really needed something, but sometimes that process works the other way around. While the lodge restaurant is normally exclusive to in-house lodge guests, it also offers those not staying there an opportunity to get up close with the vines and produce, and learn about what the winery team does. As executive chef, Anthony also oversees Gibbston Valleys winery restaurant. At the winery everything is hand-tendered and made, from vine to fruit to wine, says winemaker Christopher Keys. By the time each bottle makes it to the table, there are endless stories encapsulated in every glass. People, place and seasons are captured in our wines, so the Essential Wine Experience is a fantastic way to unravel this, bringing our wines, our people, land and story to life. The half-day educational experience, exclusive to Lodge guests, winds through the working core of Gibbston Valley for a behind-the-scenes view of its operation. Sights and smells turn into tastes and chats with winemakers and chefs. The experience ends as it should, with food, wine and conversation at the Lodge Restaurant. Additional customised experiences, like guided helicopter trips, help guests understand the ins and outs or making wine from above, stopping off at the winerys major vineyards. Bookings have been rolling in for the nee Lodge and Spa, which has been four years in the making. Gibbston Valley Winery chief executive Greg Hunt said right from the opening theres been a phenomenal response in terms of bookings. Weve created a place of humble luxury, where guests truly feel welcome and taken care of, thanks to unexpected touches of indulgence and our personal concierge service, he says. Another stand-out feature at the world class luxurious retreat is the private spa with its specialist treatment rooms offering an innovative range of vinotherapy treatments and the opportunity to connect with the land and the winery on a whole new level. Source: Intermedia NZ
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+64 27 444 1104
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