After travelling for 5 months it's always hard to put your head down, bum up and get back into work. Having fresh local produce always helps with creativity and inspiration, in my case anyway!
As the sous chef at Lake Moeraki Wilderness Lodge, I cooked for a limited amount of people each night (averaging from 30 to 50 depending). The menu was written daily, meaning I was given the chance to source and utilise fresh produce. With only my imagination to limit me, the environment was perfect for a summer of work and fun (before heading back to south east asia).
Living in a rainforest is a feast for the senses; there are glorious smells in the air and tranquil sounds as life skips past your eyes. Looking around there are many sources of food; ferns, berries and lettuce varieties -all safe to consume. To walk to a river bank and pick vibrant watercress to put on the night's menu (salmon gravalax w broadbean, feta, basil and watercress salad) is exciting. The freshness is to die for! For many chef/cooks this is only a fantasy; but at Lake Moeraki it's reality!
Summer on the South Island's West Coast has been a blast! I've had the chance to deal with seafood straight from the ocean (still kicking), and try some delacacies I've never seen before. One event high on the culinary calendar and not to be missed by those looking for food adventure, is the 'Wildfoods Festival' , (if you are up for the challenge). It's legendary in this part of the world!
Let's go to LAM BITS to discuss more unique New Zealand fare.
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