Home' Greymouth Star : October 21st 2015 Contents Greymouth Star
Wednesday, October 21, 2015 - 7
Southern Comforts cured salmon.
t is not often I will give
up skiing on a sunny, calm
day — but talking to Adrian
Lowery, the executive chef at
Mackenzies restaurant at the
Heritage Q ueenstown was an
Oamaru-born Adrian has come
full cycle. After studying professional
cookery at the Central Otago
polytechnic in Cromwell (he also has
a bachelors degree of viticulture and
oenology from Lincoln), Adrian went
on to better things at top restaurants in
Melbourne and London before heading
back to Wellington and Christchurch.
Now Adrian — married with three boys
— c alls Central Otago home. “ When
we first arrived we thought the town
was just a party place but now we are
settled we realise there are many other
young couples with children here for
business reasons, also enjoying the good
life. It’s a great community.”
The Heritage has some of the best
views in town and is about 1.5km from
Queenstown central, off the road to
Glenorchy. To attract more passing
traffic Adrian employed the simplest
of marketing techniques — a sandwich
board outside the front entrance
advertising tapas. Business boomed.
(Enjoy the home-baked sourdough
bread with homemade butter and
rosemary salt matched with a glass of
local bubbly Akarua Brut).
Adrian introduced me to Cardrona-
farmed merino lamb. Now merino is
what I love to wear skiing, but eating it?
The lambs are farmed by Ben Gordon
and roam freely in the ranges between
Wanaka and Queenstown grazing
on herbs and native grasses. They are
almost “seasoned” before they get to the
plate. This free-range lifestyle creates a
lean, fine-grained tender meat with a
Rolled, slow roasted lamb shoulder is
one of Adrian’s specialties ser ved with
crispy sauteed polenta, salsa verde and
Together with the summer fruits,
wild venison and goat plus quality
local wines, Queenstown has plenty of
gourmet treats on offer.
Ora King salmon,
cashew nut butter
and puffed barley
Each step of this Heritage
Queenstown starter may be prepared
well in advance and assembled just
before ser ving making it the ideal
dinner party dish for a crowd. Although
locally-sourced ingredients are
paramount, the chef chooses the best
from other regions as well.
Cured Smoked Salmon:
1⁄4 cup gluten-free soy sauce
3 tablespoons each: maple syrup,
600g Ora King Salmon, bones
Cashew nut butter:
250g cashew nuts, lightly roasted
sea salt to taste
250g pearl barley
canola oil for frying
sea salt to taste
1⁄2 cup gluten-free soy sauce
5 tablespoons maple syrup
Salmon: Combine the soy sauce,
maple syrup and bourbon. Place the
salmon in a plastic bag and add the
curing liquid. Vacuum seal or seal
tightly. Refrigerate for 24 hours.
Remove the salmon, wash and place
on a rack. Chill, uncovered, for 12
Place some manuka chips in a smoker
or a foil-lined wok. Cover and smoke
the salmon on a rack for 20 minutes on
Cashew nut butter: Combine the
cashews and salt and enough canola oil
in a blender to make a thick, butter-like
Puffed barley: Soak the barley
overnight in enough water to cover.
Next day, boil the barley until cooked,
about 25 minutes. Dry on a clean tea
towel for 3 hours. Deep-fry in batches
in canola oil at 200degC, until puffed.
Drain on paper towels. Season and store
in an airtight container.
Soy reduction: Simmer the combined
ingredients, until thick.
To ser ve, place small pieces of
salmon in six shallow bowls. Add
the puffed barely, teaspoons of the
cashew nut butter and drizzle with
the soy reduction. Adrian also ser ves
small roasted balls of kumara, sliced
cucumber, a little pickled cabbage and
pickled eggplant with each dish. Ser ves
Another Adrian Lowery-inspired
dish. He ser ved his with tender
dumplings of shrimp and leek.
2kg venison shin
salt and pepper to taste
1 tablespoon olive oil
1 each: diced carrot, celery stalk,
medium onion, white of leek
3 cups beef stock or to cover, heated
1⁄4 cup soy sauce
1 cinnamon stick
4 cardamom pods
1⁄2 cup rock (or 1⁄3 cup white) sugar
2 star anise
Preheat the oven to 150degC.
Season the venison and sear in the
oil in a non-stick frying pan. Place in
an oven pan. Add the vegetables to the
frying pan and cook for a few minutes,
until coloured. Add to the venison.
Add enough stock to cover, together
with the soy sauce, cinnamon and
cardamom. Loosely cover with foil then
slow cook for 3 hours or until tender.
Strain the stock through a sieve into a
saucepan. Add the rock sugar and liquor
and boil until reduced and thickened,
about five minutes. Ser ves six.
If only skiing Coronet Peak was as
easy as making this yummy dessert.
Central Otago is renowned for its
summer stone fruits and berries but
for this dessert frozen berries are also
3 cups fresh or frozen raspberries
1 litre vanilla ice cream
1 1⁄2 cups quartered white
1⁄2 cup chopped toasted almonds or
6-8 meringues with peaks
Puree half the raspberries,
sweetening with sugar, if desired, or
adding a little orange liqueur. Place to
In six or eight stemmed glasses or
dessert dishes, place alternate layers of
ice cream, raspberries, marshmallows
and nuts. Drizzle with the raspberry
puree and top with the meringues.
Ser ve immediately with long spoons.
Ser ves six to eight.
Lamb rumps with
mint salsa verde
Dedicated to Cardrona farmed merino
lamb. Excellent ser ved with a Central
Otago Brennan Pinot Noir
3 lamb rumps, about 250g each
freshly ground salt and pepper to taste
2 tablespoons rice bran oil
2 cloves garlic, crushed
3 tablespoons each: chopped mint,
1 cup meat glaze or beef stock
2 tablespoons each: rice flour, water
Mint salsa verde:
5 cloves garlic, crushed
2 tablespoons capers, rinsed
1 cup each: flat-leaf parsley, mint,
2 each: gherkins, anchovies, diced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1⁄4 cup olive oil
Season the lamb rumps. Heat the oil
in a heavy non-stick frying pan. Sear
the lamb on all sides. Sprinkle with the
garlic and herbs.
Preheat the oven to 180degC.
Place the rumps in a roasting pan.
Roast until medium-rare, about 20
minutes. Tent with foil and rest in a
warm place for six to eight minutes.
Make a gravy in the roasting pan
using a good meat glaze or beef stock.
It may be thickened with the rice flour
mixed to a paste with the water, if
Ser ve the lamb sliced with the
combined salsa ingredients and the
gravy on the side. Ser ves six.
Locals play with
wine and food
crowded cafe, a band
thumping out songs
so well known that the
dancing crush is singing
along, and you know
they are singing because
you can see their mouths moving but
you cannot hear them above the band.
Where are you? You are in Freddy’s
Cafe last Saturday. That was the place
to be if you wanted to play with wine
Well that was the way it started.
It began with hours of wine tasting,
wine games and prizes, then came
the bountiful buffet matched with
wonderful wines, noisy talk and slowly
cranking up the sound came the local
It was the annual West Coast Wine
Challenge with 14 teams from the
Coast, Waipara and Central Otago,
organised by the 4Gs — Greymouth
Gourmets and Guzzlers Group — in
its 14th year. Their motto is ‘No Wine
Some wines were purchased but many
were donated by wine companies. Garry
Rae’s team from Lumino Dentists
called ‘Fifty Shades of Pale’ tied for first
and were also voted the best team name.
The other top team was Graeme Mac ’s
team ‘Sema-4’. Third was Linda Hutt ’s
team from Hokitika ‘In Flagrante
Delicto’ reflecting this year’s theme
‘Let ’s F lag It’. Best costume went
to ‘The Jolly Roger-ers’ and you can
imagine their pirate flags and gear. Best
story was from Helen Wilson’s team
‘Black Flag’ about grapes and insects
and spray, and it was very funny but I
cannot remember any more.
Great wines, good food, music,
dancing, laughter, what more could you
want? Watch out for the same time next
Cable Car — Shake with ice 45ml
spiced rum (or golden rum and cloves)
15ml Cointreau, 30ml fresh lemon
juice, 10ml gomme syrup (or tsp castor
sugar), 5ml of egg white and strain into
a cocktail glass. Garnish with a twist of
A sur vey of the increasing number of
New Zealanders with domestic espresso
machines show that men enjoy their
homemade espresso more than the
professional version in a cafe although
women prefer the cafe. Seventy-eight
per cent are confident of their espresso
making abilities for visitors. Seventy per
cent said they appreciate saving money
making their own coffees, even though
they drink more now.
“The more advanced the society, the
more complex the life we create for
ourselves, the more urgently we need
something to restore perspective. What,
with mobile phones and the ubiquitous
internet and the screaming media, the
world is too much for us and we are
constantly on edge. Booze eases that
anxiety, enables us to see through the
forest of fret to what actually matters.
In this way, it is abundantly and
unequivocally good for us. ”
— Joe Bennett, 2015
Panhead Pale Ale. — Bright
light gold colour, medium bubbles,
strong aromas of pine resin,
grapefruit and pineapple, gentle
malt flavours, very refreshing.
Panhead is named after an early
Harley Davidson and this beer is
a ‘big hop engine on a stripped-
down malt chassis’. A craft beer
brewed in Upper Hutt by Michael
Neilson. 500ml, 4.6%, $3.
White wine choice
Rapaura Springs Reserve
Sauvignon Blanc 2015. — Typical
fruit aromas with a hint of thyme.
Startling fruit intensity on the
palate with elements of pineapples,
mangos and eventually when
your taste buds settle down, there
emerges traces of minerals and
dried herbs. Lovely. Drink now.
Red wine choice
Villa Maria Merlot Cabernet
2013. — Hints of purple in the
ruby red colour of this Hawke’s
Bay wine after two years means it
has great fruit intensity and will
take long to mature. Possibly the
best red under $30 in 10 years and
you can find it for $15. Drink now
till 2021. Dry. $15-$24
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