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Wedding Catering

a DIVINE Celebration – Lake Hayes Wedding

6 April 2020
By Jo Keppel
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On a perfectly stunning Central Otago Autumn day, Caren & Hadley were married overlooking the picturesque backdrop of majestic landscape at Lake Hayes. Caren had worked exceptionally hard in the days prior to create & decorate the setting that oozed their individual style and a Divine Dish was thrilled to...

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Divine Winter sessions coming soon - exclusive pri

Divine Winter sessions coming soon - exclusive private dining in the intimate cellar door at @wetjacketwines . Five delicious courses of Divine goodness matched to to the sensational Wet Jacket wines. Be sure to secure your seat at our table! #degustation #madefromscratch #divinegoodness #wineanddine #queenstownnz #nzeats #feasting #wetjacketwines #deliciousness

I have a freezer full of DIVINE goodness!!! If you

I have a freezer full of DIVINE goodness!!! If you are needing to stock up for the school holidays or for trip away send me an email and I will let you know what I have in stock and deliver it to you ASAP!
feast@adivinedish.co.nz

This picture is DIVINE calamari w/ Nham Jim and wasabi aioli taken by @meljubbstudiojubb

Rabbit au vin with pancetta, shallots and mushroom

Rabbit au vin with pancetta, shallots and mushrooms served with brioche pan fried in pancetta fat. I have been practicing for an up and coming degustation dinner. This dish will be a deliciously comforting Winters course. Unfortunately I cannot get my girls to taste it to get a triple tick....🐰 #wineanddine #degustation #madefromscratch #rabbit #divinegoodness #deliciousness #nzeats #wildgame #fiordland

I am so grateful for that time of year again where

I am so grateful for that time of year again where the crab apple trees are exploding with fruit in Central Otago. I have been lucky enough to collect four very large hauls from Bannockburn, Arrowtown and Lake Hayes. These beauties are the base for the Divine spiced Crab apple jelly, aka "liquid gold". This condiment is utterly sensational on a cheeseboard, smothered over a slow cooked pork belly or served with chicken or any wild game meats. Over the weekend we created woodfired pizzas with three cheese, (mozzarella, French gorgonzola, Italian stracchino) thyme and crab apple jelly and they were absolutely next level! If you would like some of this goodness you can order on our website under deli items.

Cooking in the wild South! This was an exceptional

Cooking in the wild South!
This was an exceptional way to spend a weekend in beautiful Southland with Studio Jubb. We are so lucky in down here having all of these stunning untouched places on our doorstep.
Where the Southern ocean and wild farmland meet there is this amazing little pocket of NZ magnificence I discovered many years ago. I took some of my favourite people out there to explore recently. 360 deg of no one and nothing but beauty. On first cast James Jubb had hooked a stunning blue cod off the rocks and then dived for fresh paua and mussels for our campfire dinner. James managed to collect the perfect amount of ocean bounty to feed the 6 of us so we could leave a minimal footprint yet have a feast! We lit a stunning fire on this perfect little beach and proceeded to make pouches from the kelp hanging off the rocks to cook our catch in. The kelp keeps all of the moisture in through the cooking process if you secure it tightly enough but also infuses the seafood with all of the amazing nutrients, goodness and natural salt that it contains as it heats up. We wrapped up corn cobs with garlic butter and salt in foil and cooked slowly in the embers along with our seafood. There is something so delicious about eating food freshly caught and cooked naturally, it is just so damn tasty! The Blue cod was stuffed with lemons, pepper and butter and steamed over the embers, the mussels were piled into a kelp pouch created by Bella Jubb and steamed over the fire as well. The Paua was next level sensational! Sliced finely, macerated in fresh lemon juice and pan fried in butter on our wee gas cooker. I will not be forgetting this meal for a very long time! Thanks for creating the memories with us Studio Jubb, its always a divine time!

Divine tiramisu and espresso praline cake for a ge

Divine tiramisu and espresso praline cake for a gentleman’s birthday yesterday. Deliciousness overload #madefromscratch #delivered #delidivine #deliciousness #wineanddine #nzfoodie #lovecake

Fresh Butterfish thanks to @gravity_fishing. Today

Fresh Butterfish thanks to @gravity_fishing. Today we received this beautifully packaged fresh fish straight from our Southern ocean to the Divine kitchen bench! We created these nourishing pies ready for delivery. Butter fish smothered in leek and spinach sauce topped with a fluffy agria mash and finished with Parmesan. Ready to bake until golden and bubbly! Place your order on our website #gravityfishing #divinegoodness #madefromscratch #sustainablefishing #southland #queenstown #dunedin #delivered #deliciousness #delidivine #wineanddine

Slow cooked Vietnamese inspired beef cheeks with s

Slow cooked Vietnamese inspired beef cheeks with sesame, ginger, garlic & chilli is next weeks DIVINE special. Keep an eye on the website to order your fix! Deliciousness delivered to your door! #madefromscratch #divinegoodness #delivered #southland #centralotago #catering #delidivine

Divine Winter sessions coming soon - exclusive pri

Divine Winter sessions coming soon - exclusive private dining in the intimate cellar door at @wetjacketwines . Five delicious courses of Divine goodness matched to to the sensational Wet Jacket wines. Be sure to secure your seat at our table! #degustation #madefromscratch #divinegoodness #wineanddine #queenstownnz #nzeats #feasting #wetjacketwines #deliciousness

I have a freezer full of DIVINE goodness!!! If you

I have a freezer full of DIVINE goodness!!! If you are needing to stock up for the school holidays or for trip away send me an email and I will let you know what I have in stock and deliver it to you ASAP!
feast@adivinedish.co.nz

This picture is DIVINE calamari w/ Nham Jim and wasabi aioli taken by @meljubbstudiojubb

Rabbit au vin with pancetta, shallots and mushroom

Rabbit au vin with pancetta, shallots and mushrooms served with brioche pan fried in pancetta fat. I have been practicing for an up and coming degustation dinner. This dish will be a deliciously comforting Winters course. Unfortunately I cannot get my girls to taste it to get a triple tick....🐰 #wineanddine #degustation #madefromscratch #rabbit #divinegoodness #deliciousness #nzeats #wildgame #fiordland

I am so grateful for that time of year again where

I am so grateful for that time of year again where the crab apple trees are exploding with fruit in Central Otago. I have been lucky enough to collect four very large hauls from Bannockburn, Arrowtown and Lake Hayes. These beauties are the base for the Divine spiced Crab apple jelly, aka "liquid gold". This condiment is utterly sensational on a cheeseboard, smothered over a slow cooked pork belly or served with chicken or any wild game meats. Over the weekend we created woodfired pizzas with three cheese, (mozzarella, French gorgonzola, Italian stracchino) thyme and crab apple jelly and they were absolutely next level! If you would like some of this goodness you can order on our website under deli items.

Cooking in the wild South! This was an exceptional

Cooking in the wild South!
This was an exceptional way to spend a weekend in beautiful Southland with Studio Jubb. We are so lucky in down here having all of these stunning untouched places on our doorstep.
Where the Southern ocean and wild farmland meet there is this amazing little pocket of NZ magnificence I discovered many years ago. I took some of my favourite people out there to explore recently. 360 deg of no one and nothing but beauty. On first cast James Jubb had hooked a stunning blue cod off the rocks and then dived for fresh paua and mussels for our campfire dinner. James managed to collect the perfect amount of ocean bounty to feed the 6 of us so we could leave a minimal footprint yet have a feast! We lit a stunning fire on this perfect little beach and proceeded to make pouches from the kelp hanging off the rocks to cook our catch in. The kelp keeps all of the moisture in through the cooking process if you secure it tightly enough but also infuses the seafood with all of the amazing nutrients, goodness and natural salt that it contains as it heats up. We wrapped up corn cobs with garlic butter and salt in foil and cooked slowly in the embers along with our seafood. There is something so delicious about eating food freshly caught and cooked naturally, it is just so damn tasty! The Blue cod was stuffed with lemons, pepper and butter and steamed over the embers, the mussels were piled into a kelp pouch created by Bella Jubb and steamed over the fire as well. The Paua was next level sensational! Sliced finely, macerated in fresh lemon juice and pan fried in butter on our wee gas cooker. I will not be forgetting this meal for a very long time! Thanks for creating the memories with us Studio Jubb, its always a divine time!

Divine tiramisu and espresso praline cake for a ge

Divine tiramisu and espresso praline cake for a gentleman’s birthday yesterday. Deliciousness overload #madefromscratch #delivered #delidivine #deliciousness #wineanddine #nzfoodie #lovecake

Divine Winter sessions coming soon - exclusive pri

Divine Winter sessions coming soon - exclusive private dining in the intimate cellar door at @wetjacketwines . Five delicious courses of Divine goodness matched to to the sensational Wet Jacket wines. Be sure to secure your seat at our table! #degustation #madefromscratch #divinegoodness #wineanddine #queenstownnz #nzeats #feasting #wetjacketwines #deliciousness

I have a freezer full of DIVINE goodness!!! If you

I have a freezer full of DIVINE goodness!!! If you are needing to stock up for the school holidays or for trip away send me an email and I will let you know what I have in stock and deliver it to you ASAP!
feast@adivinedish.co.nz

This picture is DIVINE calamari w/ Nham Jim and wasabi aioli taken by @meljubbstudiojubb

Rabbit au vin with pancetta, shallots and mushroom

Rabbit au vin with pancetta, shallots and mushrooms served with brioche pan fried in pancetta fat. I have been practicing for an up and coming degustation dinner. This dish will be a deliciously comforting Winters course. Unfortunately I cannot get my girls to taste it to get a triple tick....🐰 #wineanddine #degustation #madefromscratch #rabbit #divinegoodness #deliciousness #nzeats #wildgame #fiordland

I am so grateful for that time of year again where

I am so grateful for that time of year again where the crab apple trees are exploding with fruit in Central Otago. I have been lucky enough to collect four very large hauls from Bannockburn, Arrowtown and Lake Hayes. These beauties are the base for the Divine spiced Crab apple jelly, aka "liquid gold". This condiment is utterly sensational on a cheeseboard, smothered over a slow cooked pork belly or served with chicken or any wild game meats. Over the weekend we created woodfired pizzas with three cheese, (mozzarella, French gorgonzola, Italian stracchino) thyme and crab apple jelly and they were absolutely next level! If you would like some of this goodness you can order on our website under deli items.

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