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10
PAKU VIEWS
ISSUE 5 SPRING 2012
Puka Park ...
Rainer and Angie Hoehn had a dream: to create a paradise within the Pauanui paradise they found
on their first visit to New Zealand in 1981. They would build a hillside luxury lodge, offering the finest
accommodation and cuisine, catering to the European market and discerning local clientele. Named
after the clusters of broad-leafed puka trees, which grew on the 10 hectares (25 acres) of native
bush, Puka Park Lodge was born.
Puka Park celebrates 25th year as
Pauanui’s first international resort
Luxuries at the time of the resort’s opening included
48 chalets, helipad, spacious swimming pool, and spa
facility. And of course the top-flight Miha Restaurant.
From its first year, Puka Park would win awards for “best
lodge” and “best food and beverage.” In 1987, it won the
National Supreme Tourism Award for Excellence and was
featured on “Lifestyles of the Rich and Famous”. Indeed
even royalty have enjoyed the retreat: Her Royal Highness
Princess Anastasia of Liechtenstein (great-great-great
granddaughter of Queen Victoria), her husband Prince
Alois, and family. The couple had honeymooned in New
Zealand in 1966 and had always dreamt of returning.
Puka Park has been managed by Accor Group since 2001
and purchased in 2006. It has since been known as The
Mercure Grand Puka Park Resort, remaining as popular
as it did when the doors were first opened in 1987.
The resort will soon be buzzing with activity as it prepares
for its jubilee. They’ll be creating their own mini-museum
with history, old photos and memorabilia throughout the
resort. Renovation is planned for the chalets as well as
a “spruce up” for the dining areas. The original wooden
resort sign will be restored and used as a buffet table.
Current General Manager Tim Browne shares, “A key
focus of my current role is to grow the number of local
residents using the restaurant”. And to encourage that,
he plans to relaunch a “Loyalty” card which will give
local residents substantial discounts for dining and
accommodation.
Tim hails from Australia’s premier wine region, “the
Barossa Valley”, which has, apart from great wine, a
fabulous food culture. “I collect wine and love travelling to
other countries to sample the different cuisines”.
Joining the resort in January, Tim brings with him not
only this background, but over 20 years experience in
hotel, restaurant and bar management–both in Australia
and overseas. Tim loves living in Pauanui for its safe,
friendly environment. “In Summer, there’s a buzz around
town–people at the beach, riding bikes, playing golf. It’s
like being on holiday 365 days of the year!”
Miha Restaurant makes stellar impression
Since opening, Puka Park’s Miha Restaurant has won
many awards and continues to maintain its reputation
for world-renowned cuisine. Enjoy a meal while taking
in harbour and ocean views in the intimate indoor dining
room or outside on the deck.
My visit with Tim and Executive Head Chef Rhys Thornton
took place on a wet winter evening–the warm cosy dining
room with its roaring fire was a welcome sight.
Chef Rhys arrived at the resort more than 5 years ago
after running the kitchen at Huka Lodge. He was also
Chef Cuisine at the Hilton in Kuala Lumpur. His vision
comes from “passion and heart” and it shows in his
imaginative menu, which changes with the seasons.
“The winter menu leans toward traditional lodge food that
includes wild game, while in summer we serve more of
our fresh local seafoods”, says Chef Rhys. who uses local
products when possible, and orders “with a conscience”
and a “sustainable mindset”.
His aim is to please, and has even been known to
personally cook a pheasant or duck brought in by a guest.
An enticing menu makes
ordering a pleasant ordeal
One look at the menu and I realised choosing from the
incredible dishes was going to be a difficult task. So
I started with an easier one–what to drink. The Miha
presented an impressive wine list, offering glasses
from several respected NZ vineyards. I started with a
Marlborough Chardonnay from Kopiko Bay while we
made a decision on starters.
Tim knew his favorite, and started with the Clevedon
Oysters finished with champagne caviar. I chose the
Whangamata panfried scallops–cooked to perfection,
served with a homemade langoustine ravioli with a
delicate chervil puree and finished with lemongrass
foam–like it had just “washed up” deliciously fresh from
the sea to my plate.
I might have been content to make a meal of just that had
there not been so many enticing mains to choose from.
Tim made the bold choice of a popular winter dish, Wild
Razorback Boar, a pork scotch fillet filled with fig and
honey sauce.
The Chef’s signature lamb was tempting but wait, Beef
Wellington caught my eye as part of the Trio of Eye Fillet.
The Baby Wellington was excellent–the marriage of beef,
pate and mushroom flavours was perfect. I’m not sure
what kind of magic Chef performed on part two of the
trio, Beef Tartare, but the result was beyond expectation.
And it must have been the black truffle oil that enhanced
the taste and flavour of the perfectly cooked Beef
Medallion. A lovely Marlborough Pinot was the perfect
complement.
It doesn’t get much better than that! Or maybe it does
–a dessert menu you can’t say “no” to. This creative
chef has invented his own chocolate version of Creme
Brulee (served with a raspberry ice cream)–to die for!
If Miha was close by I’d be tempted to pop in every day
for that dessert and one of Miha’s special coffees! Chef
Rhys plans to serve this rarity as part of the five course
Degustation Evening
slated as part of the Pohutukawa
Chocolate Festival 1 December (see p 9).
I was delighted–with the food, the service and the
company. It was truly one of the best meals I have had in
New Zealand.
Made From
Dreams
by Tovi Daly