Seasonal Fare – Q&A with Jonathan Rogers (Head Chef, Kauri Cliffs & Matakauri Lodge)

This November, we’ve teamed up with the stunning The Lodge at Kauri Cliffs, a luxury lodge in the picturesque Bay of Islands, for a fantastic giveaway for foodies. We caught up with Head Chef Jonathan Rogers about his summer food favourites.

jonathan rogers
Jonathan Rogers – Head Chef, Kauri Cliffs & Matakauri Lodge

What is the philosophy behind your food?

Fresh and seasonal, starting with the highest quality ingredients possible. Supporting organic, sustainable, and biodynamic farmers, growers etc. as much as possible.

What are some of your favourite flavours of summer?

Stone fruit, squash, tomatoes and zucchini blossoms – all heirloom varieties, of course.

We are fortunate to have access to heaps of fresh seafood in New Zealand. What are some of your favourites that you enjoy, especially during summer?

I love foraging for clams. Aside from this oysters, paua, kingfish and john dory.

What seafood do you think is most underrated and how would you recommend people try it?

Octopus, braised and then grilled over coals, or kahawai and trevally sashimi.

What is your outlook on healthy eating and wellbeing?

Cook seasonally, lots of fresh heirloom vegetables and heritage proteins sourced from great growers/farmers. Cooked simply. I love BBQing and grilling over coals.

What is your advice for foodies who are currently doing the Fresh Start 6 Week Reset?

Enjoy yourself while doing the reset, eating and learning how to cook delicious new dishes.

*Check out Jonathan’s summery Kingfish Ceviche recipe HERE.

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