(Kiwi for rock lobster)
In New Zealand, the name crayfish refers to a saltwater species of spiny lobster found throughout coastal waters of southern Australia and New Zealand. The commercial fishing of rock lobster represents New Zealand’s third largest seafood export. Weighing an average of 3 kilograms, they typically live in and around reefs at depths of 5-272 meters. In Kaikoura, rock lobsters represent an important kai moana (seafood) and are caught by local divers using their hands to pull the crayfish out of caves, crevices, or tunnels. There is a great spot to dive for Crayfish just north of the Lodge. While many people often only eat the tail meant, Kiwis consume every part of the animal except for the exoskeleton and the gills. To provide the freshest Crays possible, we have a live tank at the Lodge.

Red Deer were introduced to New Zealand in 1851 from English and Scottish stock. Initially brought to New Zealand for sport, the Kiwi environment proved ideal for wild deer and their populations quickly burgeoned. People soon caught on and began capturing wild deer to farm. Two of the original deer cowboys were from Kaikoura. They would literally jump from helicopters onto the back of wild deer to capture and transport them to farms! By the late 1960s, Red Deer were domesticated in deer farms and continue to be the most prevalent deer in New Zealand today. Boasting an estimated 2 million deer, New Zealand is the largest supplier of farm-raised venison in the world. Though some deer are raised for venison, the majority of Hapuku Farm’s herd is bred for their trophy horns and velvet potential. To see how we use Venison - Cllck Here

Although New Zealand is often associated with sheep, the dairy industry is actually the country’s largest export earner. Make note, pedestrians don’t have the right of way when crossing the road but diary cows do. With so much milk its no wonder some of the world’s best cheeses and ice creams are made here. Kapiti Fine Foods is one of our favorite cheese and ice cream makers.  Kapiti's Kikorangi Blue is a remarkable blue cheese with a golden rich curd and a smooth texture marbled with thick blue veining. Only mildly pungent, as the cheese matures the flavor becomes more delicate and refined. Our favorite ice cream flavour is a topic of hot debate though the lemongrass and ginger always ranks near the top.  

Although a relatively young industry, New Zealand’s olive oil production has soared over the last 20 years. The country’s temperate climate forms the ideal environment for cultivating olives. With an appreciation for olive oil, Lodge owner Tony Wilson decided to plant an olive orchard at Hapuku. To produce a farm oil resembling his Italian favorites, Tony chose to plant only Tuscan varietals including Frantoio, Leccino, Minerva, and Pendilino. In the autumn of the year, the Wilsons, along with neighbors and friends, can be found in the orchard hand picking olives. Using our pneumatic press, on a good day we can press about 1 ton of olives, producing around 30 liters of oil. While the orchard continues to mature, the farm has sourced olives from local farmers to supplement their oil production.