One silver lining of this pandemic for New Zealand’s dining offering, is the return of so many of our country’s top culinary talents to our shores. Joining the recently relocated is internationally venerated chef Matt Lambert, who has been a sought-after fixture of New York’s legendary culinary scene for several years thanks to his Michelin-starred restaurant The Musket Room.

He’s also been operating within New Zealand’s gastronomic landscape from afar, through his role as Executive Chef of Rodd & Gunn’s The Lodge Bar & Dining in Auckland and Queenstown’s The Lodge Bar. Now, Lambert will be able to oversee operations on the ground, a fact he’s very pleased about.

Celebrating New Zealand’s incredible ingredients has remained of central importance to Lambert’s cooking philosophy, and he’s excited to source local produce that he’s proud to serve to guests of The Lodge Bar, and The Lodge Bar & Dining. While consistency is at the forefront of The Lodge Bar’s philosophy, Lambert is always finding and adapting new methods and recipes, working to evolve the offering even further now he’s back on home soil.

Be in to win dinner for six valued at $1,000 at Auckland’s The Lodge Bar & Dining. Simply watch the video above and answer the question ‘How long did Matt Lambert think it would take him to achieve a Michelin Star?’. Click the link below to enter.

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