Serving Up Summer at The Landing

April 12 2019

It’s been a generous summer, and as the days cool into autumn, we’re enjoying the rich harvest from our gardens and estate.

Chef Jacqueline has made the most of this year’s beautiful summer produce for our guests, preparing beautiful roasted vegetables to accompany thick hapuku fillets from fishing expeditions, and crisp salads to sit alongside rare roast beef rounds. Piles of Dutch baby carrots in yellow and orange and fresh corn glisten with nuggets of herbed butter, and sweet, rosy berries are paired with delicate flowers and pastries.

Scroll through these pictures to get a taste of the season.

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