Annandale is a working coastal farm and four luxury villas that are nestled between the rolling hills of the Banks Peninsula and the sparkling waters of the Pacific. These private locations feature award-winning architecture and a unique experience we refer to as “gumboot luxury”.

Enjoy the exclusive use of the property you choose, where privacy, stunning scenery and fresh air is guaranteed.


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Craig Martin, Executive Chef at Annandale luxury lodges in New Zealand, shares his recipe for Canterbury lamb with sweet peas, house ricotta, and karengo verde (Maori seaweed).




  • 4                   rumps of lamb
  • 1                   rosemary
  • 2                   cloves garlic
  • Salt & pepper


Season lamb, then sear on medium heat. Vacpac with rosemary and garlic, sous vide for 90min at 55 degrees Celsius.


Sweet Pea Puree                        

  • 500g             blanched peas
  • 100ml           veg stock
  • 1                   lemon, juiced


Blend with stock, season, and pass through sieve for smooth puree. Add lemon juice to taste.


Minted Ricotta

  • 200g             ricotta
  • 3tbs               chopped mint
  • 1                   zest & juice of lemon
  • Salt & pepper to taste


Mix all together.


Karengo Verde

  • 3tbs               dried hijiki, soaked in warm water 10mins
  • 2tbs               karengo (NZ wakame)
  • 1                   anchovy, finely chopped
  • 1 1/2c           Italian parsley, finely chopped
  • 2tbs               capers
  • 1tsp               lemon zest
  • 1/2tsp            red pepper flakes
  • 1                   shallot, finely chopped
  • 2tbs               sherry vinegar
  • 3tbs               olive oil


Mix all together.


Pea flowers to garnish


Once lamb is cooked, rest for 5mins, then slice into neat slices. Spoon a quenelle of ricotta next to the lamb, then heat the pea puree and spoon next to ricotta. Finally, drizzle over the karengo verde and garnish with pea flowers.