News

Congratulations to sculptors Filipe Tohi and Bob Jahnke who have both been recognised as 2023 Laureates by the Arts Foundation Te Tumu Toi. Established in 2000, the Arts Foundation Te...

The top five entries for Folly 2024 have been announced! Click here to read the review of the five fantastic finalists, written by deputy editor of Architecture New Zealand Amanda...

We're excited to announce a new double installation on the ever-evolving Brick Bay Sculpture Trail. We are thrilled to present our first collaboration with artist Anton Forde. As a sculptor...

Our bar manager and cocktail extraordinaire, Barry, isn't in the Brick Bay lockdown bubble; but when Annett messaged and asked for ideas on what to do with all the citrus...

STICKY PERSIMMON & GINGER CAKE 2-3 persimmons 220g of golden syrup 170g of sour cream 110g of brown sugar 2 eggs 4 teaspoons of grated fresh ginger 1 teaspoon of...

STICKY GINGER & SOY KUMARA This is a condiment I created to add to our hoisin beef cheek dish. With some creamy Japanese mayo and some pickles, everything married in...

This scone recipe is very basic and is the base of the scone recipe that we use at Brick Bay. You can use any ingredients that are lying around in...

Mid last week, our Wellsford olive press finally received the go-ahead from MPI that it could operate under a contact-free receival of fruit and process into oil. We’re thrilled that...

This is a soup that I’ve used many times and I’m happy to share with you. So here it is! It’s a 'souped-up' version of plain old pumpkin soup -...

Rohan our Sous Chef has been foraging for mushrooms with his gorgeous two boys, what better than a nourishing risotto - perfect for these autumnal days! If you’re not an...

This is a great Pesto I created from excess amounts of Flatleaf and Curly Parsley coming out of Brick Bay’s Gardens. It is a favourite of mine as it is...

BRICK BAY CHERMOULA LAMB Inspired by the bounty of Brick Bay, we love the contrast of the tender lamb, the sweetness of the fresh figs, the creaminess of the yoghurt...