Culinary excellence is a cornerstone of the Otahuna experience. A hands-on cooking lesson with Executive Chef Jimmy McIntyre provides an enjoyable overview of the philosophies behind the Lodge’s celebrated food and wine programme as profiled in Bon Appetit
, Conde Nast Traveller
, and The Financial Times
Classes incorporate a harvesting visit to Otahuna’s organic working gardens and provide an introduction to planning menus. They offer a special chance to learn first-hand cooking techniques in our kitchens before tasting the results for yourselves. Classes are available in one-hour or three-hour formats.