Gunn News

Michelin Man | Gunn News | Rodd & Gunn

Matt Lambert talks to Denizen

22nd June 2020
One of New Zealand’s most globally revered chef’s, Matt Lambert brings his elevated interpretation of New Zealand Cuisine to Rodd & Gunn’s The Lodge Bar & Dining in Commercial Bay.
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Between Two Worlds | Gunn News

Nik Rush talks to Denizen

15th June 2020 By Mina Kerr-Lazenby
As the desire for brand experience continues to change the retail landscape, Rodd & Gunn keeps abreast of the times with its second restaurant-retail hybrid, The Lodge Bar & Dining.
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Tortellini At Home | Gunn News | Rodd & Gunn

The Lodge Bar's Tortellini

21st May 2020
Another staple of The Lodge Bar’s food offering is our tortellini. House made fresh pasta enriched with eggs is a luxurious vessel for our fillings which change by the season. During cooler months we feature an earthy puree of parsnip whilst in the warmer months spring peas make an appearance.
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Sourdough At Home | Gunn News | Rodd & Gunn

The Lodge Bar's Sourdough

18th May 2020
Households around the world have jumped headfirst into crafting their very own sourdough, given the opportunity of working from home during lockdowns and shelter-in-place orders.
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Spaghetti With Pork Ragu & Tomato | Gunn News

Spaghetti With Pork Ragu & Tomato

16th May 2020
Probably the best-selling dish at The Lodge Bar, our spaghetti with pork ragu evokes comfort and familiarity. There is no better experience than enjoying this pasta on a cold winter’s night, situated in one of The Lodge Bar’s corner banquets with a glass of Central Otago’s finest in hand.
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