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Flyinn™ founder Jo has set a high bar when it comes to the standard of cuisine served at Geordie Hill. You will enjoy an extensive variety of interesting dishes made from fresh local produce. Much of this is grown with care on the Station, giving guests assured quality. This includes high quality merino ‘Silere’, and free range beef.

Vegetables and herbs are picked fresh daily from the Station kitchen garden. Guests often say their dining experience at Geordie Hill rivals some of the best restaurant food they have had, and even joke, “forget the flying – next time we’re coming back for the food!”

A typical evening at the homestead starts with pre-dinner drinks, served with hors d’oeuvres. With the homestead makeover complete, these can be enjoyed soaking up the quiet rural charm on the deck, or parked at the kitchen island, chatting while the last of dinner is prepared, or on cooler evenings, warming yourself in front of the open lounge fire.

Any special dietary requirements such as gluten free or vegetarian are also catered for with energy and flair. Once that even extended to vegetarian pizza with no cheese!! Not only possible – but delicious.

Dinner is served at the large kitchen table, and when it’s temperate outdoors we can dine on the deck. In making the best use of weather each day, we often change this routine for a boat ride on the family launch culminating with a barbecue on Ruby Island, in the middle of Lake Wanaka. Then, there are times when we relax and watch some excellent New Zealand videos with a large glass of red and gourmet pizzas produced from scratch, in creative succession in the homestead kitchen.

No meal could be complete without a fine New Zealand wine. Each is selected to compliment the cuisine of the day, and there is always a choice. Many are chosen from the local vineyards of Central Otago where Pinot varieties are renowned.

Sauvignon Blanc from Marlborough, smooth red varietals and buttery Chardonnays from Hawkes Bay, and Aromatics from Gisborne to give a very general idea of regional varieties. Differing New Zealand soils and micro-climates allow vineyards to grow many grape varieties in all wine growing regions. The only problem is there is never enough time to try them all!

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