Parehua Estate’s exquisite cuisine sits beautifully with the peace and tranquility of ‘the parehua experience’.

Baddeley’s career has been punctuated by his unrelenting insistence on using the absolute best ingredients from around New Zealand. While Martinborough, well-known as a fabulous wine region, provides a perfect food and wine canvas for Baddeley’s art.

Food Editor of Cuisine Magaine, Laurain jacobs, said: “My Awanui beef fillet, topped with crisp crayfish quenelles typified Baddeley’s skill – moist tender beef contrasting textural crunch from the light-as-air quenelles. Masses of flavour and smart, careful presentation.”