New Zealand’s luxury lodges are celebrated for their breathtaking locations, exceptional service and unique experiences. Globally, they are widely recognised as an invitation to explore Aotearoa in unparalleled luxury and comfort. This year we recognise not one but two remarkable chefs who harmoniously blend sophistication and nature in their culinary offerings at The Lindis and allow their food to evoke a sense of place. Executive chef Dan Fraser oversees the kitchens within the Lindis Group while also heading up their superb winery restaurant, Sage at Paroa Bay Winery, and Guillaume Laurent serves as head chef at The Lindis in the Ahuriri Valley. Together they draw inspiration from their natural surroundings, breaking away from traditional luxury dining norms to create a culinary experience that authentically reflects the local landscape using ingredients that are either sourced locally or harvested from their onsite gardens. Their approach emphasises not just the use of premium flavours and clever technique but also an intention to emulate the flawless beauty of their environment. In doing this, they allow the Lindis Ahuriri guest experience to extend far beyond their restaurant tables and provide a uniquely New Zealand style of refined cuisine.