Bay of Islands Winemakers Collaboration
Join us at Sage Restaurant to celebrate Northland food and wine and to meet key personalities from Paroa Bay Winery and The Landing.
The Landing X Sage at Paroa Bay
This October, The Landing and Sage Restaurant at Paroa Bay Winery proudly announce their first collaborative weekend. Guests are invited to indulge in a 6-course dinner on Friday night and a sharing-style long lunch on Saturday, created by two talented executive chefs and paired with the craftsmanship of passionate winemakers.
The Bay of Islands region is one of New Zealand’s ‘food baskets’, with incredible fresh produce, as well as being a rising star of the wine industry. This collaboration between The Landing and Sage at Paroa Bay celebrate the best of what the Bay of Islands has to offer.
The executive chefs at the two properties – Mat Cook from The Landing and Dan Fraser from Sage – will highlight produce from some of their favourite artisan growers and gatherers, such as the renowned Fish to Fish Whangarei, known for their commitment to sustainable local fishing, and Mahoe Farmhouse Cheeses, celebrated for their award-winning cheeses. Additionally, the chefs will showcase fresh produce from The Landing and Paroa Bay’s own gardens and orchard.
No great meal is complete without a great wine pairing. Our winemaker Ben Byrne and Paroa Bay Winery winemaker Paul Goodege will meticulously select wines to complement each course, giving guests the opportunity to discover the diversity of the Bay of Islands wine offering.
From the water’s edge at The Landing, looking out toward the horizon, you can spot Paroa Bay across the other side of the Bay. Sharing the same values and love for our land, this collaboration between our two properties was inspired by the idea of celebrating and showcasing the Northland region.
With its ideal setting and views over the Bay of Islands, Sage Restaurant at Paroa Bay was recently awarded One Hat in the Cuisine Good Food Awards 2023/2024.
For an unparalleled dining experience that showcases the culinary excellence of our chefs alongside the expertise of our winemakers, guests are invited to reserve their seats for this intimate winemaker’s dinner at Sage Restaurant.
Friday 18th October 2024
Dinner at Sage Restaurant
- 6 course set dinner menu $95pp / add wine pairing $70pp which will include Paroa Bay & The Landing wines.
- Dinner reservations available to book between 5.30pm – 7.30pm.
- A special take-home case containing the six wines tasted during the evening will be available for purchase.
Saturday 19th October
Lunch at Sage Restaurant
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Sharing-style long lunch featuring courses from the dinner menu $95pp / add wine pairing $70pp which will include Paroa Bay & The Landing wines.
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Lunch reservations available to book between 11.30am – 2.30pm.
- A special take-home case containing the six wines tasted during the day will be available for purchase.
To book a table visit the reservation links above.
Or contact Sage Restaurant – 09 403 8270 / [email protected]
Mathew Cook's journey into cooking began when he was a teenager exploring his mother's cookbooks, particularly anything related to pastry. His career kicked off when he was 17, with a stint at Hammerheads in Auckland, where he received formal training during the restaurant's opening phase. From there, he worked at Puka Park Lodge in Pauanui in the Coromandel, and later at the Pan Pacific Hotel's fine dining establishment. Mat's career took him across the Tasman to Sydney for a decade, before he returned to New Zealand to hone his skills at Ascension Vineyard in Matakana and Banque Oyster Bar. From there, he travelled to Kuala Lumpur, Malaysia, where he was executive chef in a New Zealand-focused restaurant for six years. Returning to New Zealand for the lifestyle, he found his groove at The Landing, drawn to its tranquillity. Mat and his family enjoy Northland’s relaxed life and outdoor activities like fishing and gardening. Mat's passion for gardening also extends into his professional life, where he has introduced sustainable practices like worm farming and composting to The Landing’s kitchen garden, extended the property’s productive gardens and increased the use of foraged native foods.
Daniel Fraser is the Executive Chef of the Lindis Group, overseeing all culinary operations across its destinations. With over 25 years of experience in hospitality, Daniel has cultivated a keen sense of style and a refined palate, consistently upholding high standards. He has worked in numerous up-market establishments across Australasia, including a 6-star luxury cruise ship, before returning to New Zealand to work at Euro, one of Auckland’s premier fine dining establishments. Moving to Northland, he managed the kitchens at The Duke of Marlborough Hotel, Charlotte’s Kitchen, and Eagles Nest. At Lindis Group, Daniel integrates insights from his diverse culinary background to deliver consistently exceptional dining experience at Sage, one of Northlands only one-hatted restaurants.
Northland born and bred, Ben Byrne joined The Landing in 2019 and has established himself in New Zealand’s wine industry as a sensitive and artistic winemaker with the ability to craft complex and distinctive wines. After completing a degree in viticulture and oenology from Lincoln University, he gained experience in Australia and California before returning to New Zealand to work under award-winning winemaker Rod MacIvor at Marsden Estate while nurturing his own label, Byrne Wines. At Marsden Estate, Ben first encountered The Landing wine, which was being made there at the time. Ben worked on every vintage from 2012 onwards, getting to know the fruit, and when The Landing’s own winery drew close to completion in 2019, he joined The Landing team as head winemaker, having had input into the design of the new building. Ben’s winemaking style is led by the grapes, season by season, using a light hand to “see what the fruit is telling us”. He enjoys working at a boutique label where he can guide the wines through every step of the winemaking process from the ground up. This responsive approach coaxes the best from the terroir and has led to The Landing wines gathering numerous gold medals and acclaim from critics.
Paul Goodege is the Winemakers and Vineyard manager at Paroa Bay -- and likens his role to dangling a carrot on a stick away from your own head. Having trained as a Winemaker in Hawke's Bay, Paul honed his skills across various esteemed wine regions worldwide before settling in Northland. Here, amidst the region's natural beauty, he applies his expertise seasonally, ensuring each vintage at Paroa Bay Winery reflects the essence of its environment.
