Celebrating Culinary Excellence

We were proud to sponsor Luxury Lodge Chef of the Year at the Cuisine Good Food Awards 2025 with Cuisine magazine, honouring the exceptional talents of chefs Dan Fraser and Guillaume Laurent of The Lindis, Ahuriri Valley. With thanks to Kelli Brett and the Cuisine team, it was a privilege to be part of an evening shared with New Zealand’s leading chefs, hospitality professionals, and food lovers.

Collective Catering, led by Chef Nathan McKenzie, showcased our caviar beautifully on Yellow Brick Road oysters, adding a polished note to the night’s celebrations.

Sturgeon Valley matures premium sturgeon caviar in New Zealand, the first to do so. We are committed to supporting the creativity and craftsmanship of the country’s luxury lodge kitchens, and it is a privilege to contribute in a small but meaningful way.

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_{ABOUT THE LINDIS:

The Lindis is a luxury lodge set in the Ahuriri Valley on New Zealand’s South Island, designed to sit quietly within the landscape. With sweeping views across tussock plains and alpine ranges, it pairs refined hospitality and seasonal dining with high-country experiences such as fly-fishing, horse trekking and stargazing. An exceptional setting for thoughtful cuisine and considered service.}