Journal

Al Brown’s seared venison salad with pinot reduction Pinot noir syrup Place all syrup ingredients in a saucepan and put over medium heat. Reduce to a syrup consistency; about 5 to 10 minutes. Remember the syrup will be a lot thicker once cooled. Garlic & thyme roasted Portabella mushrooms Preheat the oven to 170 ̊C. ... read more.

The Camp Lake Hawea takes out title of best new build for unique geo dome project A multi-million-dollar eco-dome glamping retreat on the shores of Lake Hawea has taken out the title of best new build over $100,000 at an industry awards ceremony last weekend. The Camp, a quintessential Kiwi camping ground located in park-like ... read more.

Air New Zealand has recently adjusted its International operating schedule for October – December 2021 signalling their intentions to operate to Los Angeles, San Francisco, Vancouver, Honolulu, Hong Kong, Singapore, Narita, Taipei, Shanghai and Seoul.   Beyond January, International Schedules are loaded for travel equivalent to pre-Covid operations, which is encouraging to hear. At this time ... read more.

Top Five Wineries Wanaka, New Zealand Wanaka is often overlooked by the uninitiated when it comes to wine and vineyards, playing a second fiddle to the more famous Central Otago wineries. However, Wanaka punches well above its weight in the world of wine and is known by those in the know as a spectacular location ... read more.

This recipe uses venison mince which can be minced at home using the neck, the front end, lower legs and flanks part of the animal. While mince is deemed the ‘cheaper’ part of the animal, this meatball dish scream luxury and if you are lucky enough to have wild mushrooms growing near you, by all means ... read more.

Read on to read Brent’s Glen Dene Hunting Story – an in-depth look into a hunting trip with Glen Dene and his successful hunt for Red Stag and wild pigs. Last year Dad, Uncle Denis and I had the opportunity to hunt on Glen Dene Station near Wanaka. Glen Dene is famous for its trophy ... read more.

Glen Dene Station owner Richard Burdon sat down with Chris and Dick Dodds from The Branch at Elkhorn Outdoors to talk about the New Zealand High Country, hunting, diversifying your business in a covid world and welcoming hunters back to Glen Dene Station. Watch the interview here   read more.

We have a mixture of guests at Glen Dene Hunting & Fishing, from couples on their first hunt together, to groups and father and son getaways. It’s always nice to see fathers and sons bonding over the hunting experience and we loved hosting and Alex and Rod from Tasmania recently. While we miss our European ... read more.

We love what we do, taking guests onto the station for the perfect hunt. At Glen Dene we make you, the hunter, successful in your goals. Our guests arrive as guests and leave as family, sharing their stories, connecting with our family, our team and our whenua. So we love to get feedback like this ... read more.

This recipe is a firm favourite with owner Sarah, who regularly pulls this easy recipe out of her repertoire for our guests. It’s yummy and easy and one you can do at home to wow your guests. Korean Venison Bulgogi 600grams venison (150 grams per person) 8 Spring Onions 1 tbsp sesame oil Marinade: ¼ ... read more.