Te Awa
Executive chef Stephen Tindall has cooked his way around the world, training in Auckland and working in top restaurants in London and Melbourne before returning to his homeland. He brings a sure hand and international flair to the table, gaining a following with such labor intensive dishes as shoulder of lamb slow cooked for 14 hours, and such light touch specialties as stuffed zucchini flowers. But even if he wasn't a master, eating here would likely be a delight because of the splendid vineyard setting and the superlative wines. By the way Te Awa is part of the Maori phrase Te Awa o Te Atuwa which means "River of God". The owners chose the name because there's a subterranean river on the property that waters the vineyard. Listen carefully and you may hear it flowing.
Executive chef Stephen Tindall has cooked his way around the world, training in Auckland and working in top restaurants in London and Melbourne before returning to his homeland. He brings a sure hand and international flair to the table, gaining a following with such labor intensive dishes as shoulder of lamb slow cooked for 14 hours, and such light touch specialties as stuffed zucchini flowers. But even if he wasn't a master, eating here would likely be a delight because of the splendid vineyard setting and the superlative wines. By the way Te Awa is part of the Maori phrase Te Awa o Te Atuwa which means "River of God". The owners chose the name because there's a subterranean river on the property that waters the vineyard. Listen carefully and you may hear it flowing.
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