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The Smokehouse produces a wide selection of smoked fish, salmon, meats, poultry and vegetables, the trick that makes these products so good is that they are moist, not too salty and have a delicate manuka smoked flavour.

They are ideal in salads, antipasto platters, and canapés or simply reheat to make delicious hot dishes. 

All our products are available 7 days a week to buy and takeaway from The Smokehouse Deli.

King Salmon
New Zealand King Salmon fresh from the pristine environment of the Marlborough Sounds. Average size 2.2-3.5kg. Grown free of vaccines and antibiotics, King Salmon is high in Omega-3 and is lower in cholesterol than red meats and chicken.  Pink flesh, soft fish in texture and full of flavour.

Blue Warehou
Medium smoke flavour and very thick. Average length 40-60cm weighing 4kg. Found in the cooler coastal waters around the South Island in 20-200m water. Flesh medium colour. Medium to low fat content, medium texture.

Hake
Very moist with a mild smoke flavour. Average length 70-100cm, weight 4kg. Restricted to New Zealand but similar species elsewhere. Found in South Island in 200-800m water. Caught trawling. Flesh moist and white with few bones.  Delicate texture and sweet to taste.

Tarakihi
Very mild and slightly sweet. Average length 30-40cm, weight 1.8kg. Found in the cooler waters south of East Cape and around the South Island in 100-250m water. Flesh white, medium-firm texture.

Trevally
Strong smoke flavour and great in pies. Average size 30-50cm weighing up to 1.5kg. Found around North Island and northern South Island in 80m water. Flesh pinkish with dark lines. Medium to soft texture.

Greenshell™ Mussels
Fresh from the Marlborough Sounds and unique to New Zealand, the Greenshell Mussels are smoked delicately and then marinated in a special mix which adds to their unique flavour.

Poultry
Premium hot smoked chicken breast, moist and delicate.  Cook in hot oven 220ºC for 7 mins to heat through.  Currently being served at the café with abaghanoush, roasted baby beetroot and rocket salad.

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Meats
We have a wide range of products availalbe including Lamb Racks, Sausages and our latest edition - Bacon.

Lamb Rack - Cut into two small racks each of approx 4 cutlets each.  Cook in a hot oven 220ºC for 12-15mins depending on size. Rest for 5 minutes. Slice through to separate each cutlet.  Currently being served at the café with kumara mash, caramelised onions and garlic yoghurt sauce. 

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Vegetables
Delicately hot smoked whole garlic bulbs, portabello mushrooms and tomatoes.

Mushrooms - Heat lightly through in the microwave, season and eat.  Alternatively, put in a pan with cream and basil pesto and reduce to thicken. Season with salt, pepper and a squeeze of lemon. Serve atop toasted brioche or rye bread.
Garlic - Warm through in oven or microwave and spread on hot crusty white bread.

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Smoked Salmon, Smoked Fish & Smoked Mussels
All the Pates are handmade out of the finest selection of smoked king salmon, smoked fish and smoked greenlipped mussels combined with a few secret ingredients. Best served room temperature with crusty bread or your favourite crackers.

Lemon Mustard, Sweet Chilli, Sweet Basil, Pineapple Chutney & Tartare Sauce
After so many requests from dining customers, we have botted our fresh homemade sauces & chutney which are used in The Smokehouse Cafe.  Try them drizzled over your smoked fish or on salad.

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