Exclusive lodge Blanket Bay is set among some of the
most stunning scenery the South Island has to offer, and
executive chef Corey Hume ensures its guests have a dining
experience on par with the sublime setting.
Blanket Bay executive chef Corey Hume. Photo by Ted Creely.
Born and raised in Christchurch, Mr Hume is deeply passionate
about infusing his culinary creations with New Zealand
He has received numerous international culinary awards and is
a founding member of the New Zealand Culinary Team - a group
of premier chefs who represent New Zealand's culinary arts
through international cooking competitions.
"I love to source the best of local produce New Zealand has
to offer, whether it is grass-fed Wagyu beef from Hastings,
organic lamb from the Catlins, or sun-ripened peas, broad
beans, berries and cherries bursting with flavour from
"We're blessed with a plethora of options at any time of the
Joined by a highly acclaimed "brigade" of chefs, Mr Hume said
his "fantastic team" enabled him to work with them on every
level to create a fresh eight-course menu every day.
"And it's not just a job, but a dream come true to work in
this environment with a brigade as experienced as this one.
"It's a sheer inspiration to wake up every morning to a
world-class vista right on our doorstep, and that inspiration
carries through to my work every day.
"Every day is a new adventure when we embark on our menu.
"Unless a guest requests a certain dish, we pride ourselves
on offering a new menu for every day of a guest's stay."
While a chance to sample the creations of Mr Hume and his
team was available only to lodge guests, Blanket Bay was
offering a "Kiwi season" package, including accommodation and
dining, to entice locals to experience Blanket Bay luxury for
"We're looking forward to having some locals come and stay
with us, whether they're celebrating a special anniversary or
event, so they can enjoy the level of food, wine,
accommodation and service that attracts visitors from all
around the world."
Mr Hume said he enjoyed the winter months, which allowed for
the creation of long, slow-cooked dishes that "nourish the
palate, heart and soul of our guests", and he believed any
warming winter meal should be finished off with a decadent
Chocolate mirror glaze
240g heavy cream
360g granulated sugar
120g Valrhona cocoa powder (or good-quality cocoa
12g gold gelatine leaves
Bring the cream, granulated sugar and water to a boil.
Stir in the cocoa powder and cook until it reaches 103degC,
let it cool down and stir in the gelatine leaves,
pre-softened in cold water, at 60degC.
Use to glaze gateaux, finish petit fours etc.