We talk sustainable cuisine and luxury innovation with Paul Foggart, Executive Chef at New Zealand’s Kauri Cliffs luxury lodge.

At The Lodge at Kauri Cliffs, one of New Zealand’s most esteemed luxury lodges, chef Paul Foggart taps into extensive experience working at some of Asia-Pacific’s leading kitchens, including Huka Lodge, Palazzo Versace, two Michelin-starred Amber at Mandarin Oriental Hong Kong, and Saint Pierre, Singapore’s only Relais et Châteaux venue.

What’s it like to work at a property that regularly ranks among the top in the world?

It’s really an honour to be able to follow my dreams and work at Kauri Cliffs. I have always wanted to work for the Robertson Lodges.

You were previously executive chef at Huka Lodge, the flyfishing destination that spearheaded the New Zealand lodge movement; how does Kauri Cliffs compare?

You really cannot compare the two lodges, as they both have a very different feel and atmosphere. Kauri Cliffs has a wonderful view of the sea and the golf course, whereas Huka is more countryside with the river next to it. I believe they both offer amazing guest service that is quintessential New Zealand.

Paul with fellow chef Jonathan Gomes Brandao

You’ve also worked at Amber in Hong Kong; what does New Zealand offer foodies from Asia?

New Zealand cuisine is all about local and seasonal. We don’t source anything from outside of New Zealand, as I want to showcase the great local produce around us. In Hong Kong, we could get produce from anywhere at any time whereas here its very much the best of the best for the season and then it’s gone. We want to tell our guests where the ingredients come from so they understand just how much there is to offer from New Zealand.

How are the palates of guests changing the traditional lodge’s fine-dining experience?

At Kauri Cliffs, we like to serve elevated, seasonal dishes in a relaxed, New Zealand setting. A sense of place is important. We also like to offer flexibility, especially for longer-staying guests. A la carte menus and tasting menus are options. Really, anything a guest wants is what we try and offer.

Kauri Cliffs showcases local produce – what are some of the region’s top culinary finds and what do you source from the property’s own working farm?

During all my time in New Zealand, I have been very lucky to work with some great producers. There are too many to list!  Some of the best ones have been the strawberries and courgette flowers, as they are picked for us in the morning and then on the menu that night! I am in the midst of working on our own kitchen garden/ farm, so hopefully, this will bring more items like this to the table.

How does seasonality come into play on your menus and what are some of the seasonal ingredients you enjoy experimenting with?

Seasonality plays a very big part in the Kauri Cliffs’ menus. The season tells us what to cook and not the other way around. We are always thinking about what’s in season next or how long will the season last. Right now we’re playing around with fresh figs, stone fruits wild tuna that is sustainably caught, and also some lemon verbena that we have just come across.

How important is sustainability and how do you navigate the line between local and meeting international guests’ expectations?

Sustainability, how we cook, and where we get our produce from is very close to my heart. All of the fish we use at the lodge has to be sustainably line caught. As a chef, we have to champion the whole sustainability awareness movement and tell our guests, so they know the care and expectations that come with our menus.

What’s one dish you’re currently serving that we can’t leave without trying?

There are so many dishes!  Some standouts for me are our Mount Cook salmon that we confit in herb olive oil that comes from down the road and served with courgette flowers that are picked in the morning. Also one of my favourites is the buckwheat dessert.

What are some of Northland’s top culinary experiences?

Having just been here for 5 months, it’s very hard to know what the top culinary experience is. Sometimes the most simple picnic on the beach can be an amazing experience.

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