This October, experience food and land like never before. Begin at Nadia’s Whole Garden to explore organic seasonal produce. Then, head to Schnappa Rock, where Deano transforms the harvest into a five-course tasting menu, celebrating local flavors in an unforgettable experience of farm and restaurant.
A 7-course dinner with McLeod’s Brewery beers matched to each dish. Laid-back, flavour-packed, and full of good Northland produce, this is one of our favourite events of the year. Great beer, tasty food, and good company — what more could you want?
Smoked Haku kingfish rillette made from heads, cheeks and frames, served with Dargaville kumara chips, cornichons, dukkah and micro herbs from our garden. Paired with 144 Islands Coco Maeve Rose, this combo highlights local produce and shows how fresh seafood and wine can come together perfectly.
Minced Ruakākā pāua, creamy potato and smoky Omaks bacon, crumbed, fried and served with a dill and Chardonnay mousse in the shell. Paired with The Landing Chardonnay. A crunchy, creamy bite that captures the coast — local ingredients, proper flavour, and a glass of something good.
In collaboration with award winning vigneron Jake Dromgool, owner of Northlands 144 Islands Vineyard, Schnappa Rock chef Dean Thompson will create a 5-course menu to match Jake’s excellent wine. This will be a standout event showcasing the best Northland produce paired with unique local wines.
Schnappa Rock Restaurant is teaming up with the team from McLeod's Brewery and you won’t be disappointed! Our amazing chef Dean Thompson, recently named one of the youngest Beef and Lamb NZ ambassador chefs, will present a menu bursting with our locally sourced and homegrown produce. With the addition of McLeod’s beer, it’s a combination not to be missed.
Ruakaka farmed pāua wontons, Landing Chardonnay Beurre Blanc, micro herbs, radish & herb oil all from our garden. Farmed Moana baby blue pāua from Ruakaka, minced and sautéed with onion, herbs, spices, and a touch of Omaks bacon, then finished with cream and wine. Served in a crispy wonton on a creamy beurre blanc-style sauce made with dill and The Landing Chardonnay.
Northland Wagyu Beef croquette with caramelised chilli ketchup, kawakawa chimichurri & micros greens from our garden.
Varying cuts of locally sourced Wagyu are braised, pulled, and mixed with mustard and herbs, then pressed, cut into bricks, and crumbed in panko and Otaika Valley free-range eggs. The dish is served with a foraged Tutukaka kawakawa chimichurri and a caramelised chilli ketchup, made from last season’s chillies from our garden. (Featuring a locally sourced Wagyu beast, this dish will vary based on the days cut).
