Geoff Ross - Lake Hawea Station
Geoff Ross was born and raised on a dairy and deer farm south of Auckland. He attended Lincoln University where he graduated with a Bachelor of Commerce (Agriculture). In 2018 he received a Doctor of Commerce from Lincoln in recognition of his achievements as a serial entrepreneur. He founded 42 Below, was a director and chairman of The Trilogy Group and the Savor Group, and has been a trustee of Melanoma NZ and the Endangered Species Foundation. He is currently a trustee of Pure Advantage New Zealand and a board member of New Zealand Natural Fibres. He was in the New Zealand Free Diving Squad and is a keen hunter, conservationist and climate lobbyist.
1. Who taught you to cook?
A home economics teacher in the 1st and 2nd form. We would catch the bus with other rural kids into Papakura one afternoon a week – mostly the boys did wood work and metal work and the girls did cooking and sewing in those days. For one term however they switched that around and the boys got a go at cooking.
2. What’s your most treasured food memory?
Eating the first fish I ever speared. I was probably 7 or 8 at the time. We filled it with butter and lemon, wrapped it with newspaper soaked in sea water, then put in the embers of the fire on a beach in Whangamumu, Northland. To me it tasted amazing
3. Who would your dream dinner guest be and what would you cook for them?
My family – my wife, my boys, my extended family. Cooking what we have caught – crayfish split down the middle on an Ironclad pan on a fire , wild venison we have harvested ourselves marinated, then seared.
4. What are the ingredients or flavours you could not live without?
For desserts and baking it is Heilala Vanilla (I’m absolutely biased as this is my sister and dad’s company). For seafood it is coriander and lime or lemon. For meat it is garlic, salt and pepper, a quality rub.
5. What’s the one ingredient you always splurge on, no matter the cost
I would actually tend to splurge on the wine. Ideally a good Otago Pinot Noir with some age on it – 6 to 8 years old seems about perfect.
6. What are your best tips, tricks or hacks for entertaining at home?
An easy but high impact dish is slow cooked shoulder of merino lamb. I pop it in the Traegar on low heat early in the morning, then by diner time, it is falling off the bone. Rather than carve it with a knife I use a spoon or fork– which usually gets a few comments.
7. What do you cook when you just can’t be bothered or when time is short?
Sausages from the farm. Usually venison ones we have done in Wanaka at the Butcher’s Block.
8. What’s on your playlist when you’re in the kitchen?
Usually a little modern country – Luke Combs or Morgan Wallen.
9. What’s the most memorable thing you’ve ever eaten, and where did you eat it?
I never got to El Bulli in Spain, with Chef Adria Ferran, rated the best resturant in the world for years. However, I did get to the restaurant where they developed many of their dishes called Hancienda Benizula and where they served us a 42 Below Manuka Honey dessert. It then went on to be a menu regular at El Bulli.
10. What’s the weirdest thing you’ve ever eaten or cooked?
Me and a mate camping around age 10 got a possum with our dogs, so we decided to cook it and eat it. Hideous taste. Never tried possum again.
11. Name a favourite destination for food/dining?
A fire on a beach or in the back country with my boys.
12. What’s your ultimate food treat?
Anything we have caught or harvested in the wild ourselves – seafood and game. Any dessert my sister (or in fact any chef) makes makes with Heilala Vanilla.
