Maungatautari's Organic Menu a Winner

You'd think the ferocious cold snap currently sweeping New Zealand would keep most inside next to a warm fire, but not so Christine and Peter Scoular at the five-star Maungatautari Lodge near Hamilton.

"I've planted the strawberries, garlic and red onions, and the broadbeans are nearly ready, " says Chris hanging up her gloves and banging off the rich soil clinging to her gumboots, "The early spring Jersey Benny potatoes will go in next week as well as packets of peas, spinach, carrots and parsnips. The leeks we plant all year round, its one of my favourite vegetables, especially the Leek and Dill Coulis with fish."

She's straight into the kitchen working on a new menu with piles of freshly picked vegetable on the bench. This batch will go into her famous lamb rump seared and baked , on creamed nutmeg parsnips, caramelized winter vegetables with a rosemary and red currant jus.

Chris and Peter's very personal touch and hands-on approach has delivered them accolades from fussy reviewers like the Sydney Morning Herald, NZ Herald, Cuisine Magazine and Sunday Star Times.