Sophisticated Living Indianapolis

MAY-JUN 2019

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Ingredients that aren't grown onsite are regularly flown in from Italy, making them unique to both New Zealand and Australia. Chef also collaborates with farm staff to grow Italian varieties of certain vegetables, which often requires mitigating soil and climate differences between the continents. "You get a true taste of Italy because of the ingredients," Martino explained. After taking part in a garden expedition, we returned back to the resort's living room, where Chef Martino demonstrated how he prepared Spaghetti alla Nerano, a classic Italian pasta dish with fried zucchini. Bite after bite had me pondering how a dish with so few ingredients could be so beautiful and tasty. A master of simplicity who approaches his craft with friendly ease, Chef Martino pointed out that cooking with fewer ingredients is more difficult because you can't hide bad technique beneath overwrought sauces or seasonings. For an extra-special treat outside of dinner, request a picnic lunch at the private Mohei Pavilion on Mohei Bay. e brave of heart can reach the secluded beach by kayaking, which challenges you to avoid ocean swells by maneuvering around jagged rock outcroppings. Unique excursions that can be arranged include winery hopping via helicopter, and a Middle Earth, Fly + Dine Experience, a day-long tour that includes finding thousands of luminescent glow worms in caves at Waitomo, followed by a private tour and lunch at Hobbiton to see the remnants of the Lord of the Rings and e Hobbit movie sets. It is one of many other-worldly experiences made possible by an out-of-this-world resort. Rates at Helena Bay Lodge begin at $1,835/night for double occupancy. All accommodations include breakfast, happy hour drinks and dinner. For more information and reservations visit helenabay.com. sl slmag.net 47

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