Head Chef Jonathan Rogers presents an exquisite take on modern New Zealand cuisine, sourcing the very best produce from local suppliers in the Central Otago region. Heavily influenced by the landscapes and environs of the region, his team curate daily the produce grown, foraged, harvested and caught in the region and country they call home.
“Creating bespoke menus allows myself and the team the opportunity to utilize seasonal local produce of the highest quality, and to tailor the menus around the individual tastes and needs of each guest. I work closely with local purveyors and farmers to source produce that showcases the very best of the region.”
Nestled within the grounds of the resort is a meticulously curated kitchen garden, abundant with vibrant produce and heirloom varieties not found elsewhere. Serving as the inspiration for our culinary creations, guests are invited to experience the gardens before enjoying its bounty in the dining room.
Proudly producing honey on-site, devoted beekeepers tend to two thriving beehives on the resort grounds. Foraging on the diverse native flora that surrounds the resort, the bee colony create a honey with a distinctive terroir that captures the essence of Rosewood Matakauri and elevates the fare.
The culinary philosophy of Rosewood Matakauri lies in celebrating the unique flavours in every dish, beginning with championing local ingredients, and establishing enduring relationships with handpicked suppliers. Each carefully curated dish is an expression of this genuine passion for showcasing the very best of the locale.
Upholding Rosewood’s Partners in Provenance program, Rosewood Matakauri connects with the region’s best suppliers of uniquely local ingredients. By fostering these connections, the resort not only supports the local community but also crafts a dining experience that celebrates the richness of the surroundings.
Embracing Rosewood's Partners in Provenance ethos, Rosewood Matakauri values strong relationships with local suppliers, ensuring every dish is a true reflection of the uniqueness of the Central Otago region.
Located at the foot of Double Rock Peak in the Kawarau Gorge, Double Rock Farm organically grow blueberries, raspberries, black & red currants, and gooseberries, along with certain produce grown exclusively for Rosewood Matakauri, including quince, hazelnuts, and uniquely delicious mulberries.
Lake Ohau Wagyu cattle are grain finished for 200 days and drink from the pristine glacial waters of Lake Ohau. This unique upbringing infuses their meat with a flavour as pure and pristine as the surrounding environment, offering a unique finish unmatched in richness and quality.
Royalburn covers over 1,200 acres on the Crown Terrace between Queenstown and Wanaka. Practising regenerative farming techniques that emphasise building and maintaining exceptional soil quality, Royalburn cultivate a diverse variety of crops and livestock including lamb, sunflower oil, and a variety of seasonal vegetables.
