Greenstone

Sure like most towns and cities around the world, there are weekend markets selling trinkets and food stuffs, but if you are in the market for jewels, New Zealand has it's own semi-precious stone, GREENSTONE. It is a water stone that locals believe should not be purchased...

The thrill of a good piece of greenstone comes from either finding it or having somebody give it to you.

A beautiful stone both hard and tough, its lustre improves with age, reputedly as a result of being worn next to the skin. Maoris once used it to make weapons and prized it for its properties of beauty and strength. Many families hand down pieces for generations.

New Zealand greenstone is composed of either nephrite or bowenite, whereas the term jade is restricted to nephrite and another distinct mineral -jadeite- which is not found in New Zealand.

On the south island's west coast there are many pockets where greenstone can be found, if you are patient and look hard enough. Around Jackson Bay is a good spot, getting a locals tip is your best bet!

HAPPY HUNTING!

The greenstone pendant shown, was a gift from a young fisherman whom I had the pleasure to meet over a drink or two or three. He found and polished the stone with his own hands.

Thanks Joel, Megan loves it!

Let's Go Fishing!

The freshwater rivers in New Zealand are a wash with tastie treats. Trout the size of salmon live in abundant numbers. The river mouth is a local tip if you are in search of the BIG ONE.

Warning: a fishing permit is required if fishing in New Zealand.

The Whitebait season runs from April til October, this is a buisy time for many local fishermen (whitebaiters). Many make their yearly wage from the season, fetching upto $120 NZ a kilo for the tiny translucent (baby) fish.

Locals own or lease shacks (often a 3m by 3m fibro box) along river banks. So proud are some, of their role as whitebaiters in the community, shacks have been handed down from generation to generation.

The job of the fisherman is to drop a runway (a wooden L shaped frame lined by a net) into the river, sometimes waiting hours for a good haul. The runway works by trapping the tiny fish as they pool in hundreds and thousands as they get gushed up river systems, making fishing on the incoming tide optimal. Often a fisherman may spend upto 8hrs alone in a shack waiting for a full net, emptying the catch and redropping the runway.

New Zealand whitebait is sold as a delicacy all around the world, simple preparation is the key :

Some people like to flour and deep fry the tiny fish serving with aioli and lemon.

Locals in Hasst prefer to whisk up egg, add the fish and pan fry, calling it a whitebait fritter.

I however think the best result comes from a 1 minute fry in a hot pan with a little salt, a squeeze of lemon juice to finish and served on a plate with some fresh rocquette leaves and mayonaise. DELlCIOUS!

Maori Culture Influence

Maori culture has made good use of the native food sources of New Zealand. Unfortunately for many they are the only ones entitled to consume a number of delicacies. An example I was gagging to try was the 'Wood Pigeon'.

The wood pigeon is a plump bird with rich dark meat flavoured by the wild berries it gorges on. Often these birds are seen and heard swooping and crashing into the trees in the rainforest. The berries get them drunk and they just don't know when enough is enough! The result however is a delectable tasting bird (so rumour has it)!

Paua, is the name of another Maouri favourite - it's a black mollusc with white flesh that sucks onto volcanic rock. It's found off the south west coast of New Zealand.

The trick with paua, as with abalone, is to treat it right and not over cook. A couple of tips:

remove the gut that surrounds the foot

push out 2 small red cased teeth

give 3 -4 bashes to change texture from rigid to limp

soak in fresh milk and kiwi fruit for a number of hours

Once removed from the milk and kiwi liquor, trim the black rubbery flesh back as close to white flesh as possible. Score black side of paua. Fry in hot pan for 1min 30sec, season lightly.

Paua tastes of rich, dense dirty sea - not for those with sensitive seafood palates. The flavour is very powerful and lingers in ones mouth for a good several minutes or so after consumption. A beer always helps wash it down beautifully!

Back to working the mo mo!

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.

Chicken is off the Menu

Go to LAM Bits for some great chicken recipes...But there will be no chicken for the people of Vientiane for a while... the authorities apparently want to wipe out the dreaded Bird Flu once and for all. During the last couple of weeks, all poultry and pet birds in Vientiane have been destroyed. Chickens, ducks and eggs have been confiscated in the markets. Restaurants have been banned from selling poultry.

It's difficult for the people of poor country to deal with. Chickens ( and eggs) are a good source of income and some people who have been selling these products for years are at a loss as to how to make money now. There are no unemployment benefits here.

Rather than hand over the birds to the authorities, many people have had parties and cooked up a feast! Though compensation is promised to those who hand over their birds, no one seems confident of getting much cash in the end.

The government is planning to import more fish and pigs to replace poultry, which until now, has been a major part of the Lao diet. It may be 3-6 months before the familiar wake up call from roosters is heard in Vientiane again.

Recipes from Daen's Dream kitchen

Some winning Lao/Vietnamese recipes from Daen. These were a hit in her cooking class...

Laab Kai ( minced chicken salad)

Note: Lao people chop the meat finely by hand to a mince-like texture. This allows it to be aerated to create a fluffy kind of texture. The roasted rice is sticky rice which is roasted until burnt, then crushed. Breadcrumbs can be used instead.

Ingredients:
150g boiled roughly minced chicken (pork or tofu can be substituted)
1teaspoon of ground chilli (or to taste-fresh if desired)
2 teaspoons ground rice (see above - or dry breadcrumbs)
5 finely sliced shallots
3 finely sliced spring onions
2 long beans thinly sliced
handful of sprouts
1/2 -1 tablespoon fish sauce ( for vego use soy)
2 tablespoons of lime juice
1/2 teaspoon sugar (if desired)
7-8 mint leaves
2 tablespoon finely sliced coriander leaves
lettuce/chinese cabbage/cucumber/long beans/spring onion to serve

Method:Instead of oil, put a little water in the pan first, then cook off the meat, til dry. Put aside when cooked, allow to cool.
Add the chilli, sugar, sprouts, shallots, spring onions, long beans, fish sauce, lime juice, roast rice...toss through.
Add mint leaves and coriander, toss again.
Serve with platter of greens.

Ginger Chicken (simple and delicious)

Ingredients:
vegetable oil
couple of knobs of garlic
sliced fresh ginger
1 tblsp fish sauce
1 tblsp oyster sauce
1 teasp sugar
pepper
large red chilli
green capsicum
quarter of an onion
3 spring onions
a cup of chopped chicken

Method: heat oil, cook off garlic and ginger. Add chicken and cook. Add fish sauce and oyster sauce, sugar, pepper to taste. Throw in the rest of the ingredients. Deglaze with a little water (a tablsp or so).

Vietnamese Noodle Soup (Fer)
Ingredients:

375g rice noodles or vermicelli noodles
6 cups of chicken stock
2 red chillies
a few sticks of fresh ginger
2 garlic cloves
1/2 cup lime juice
1-2 tablesp fish sauce
1 teasp sugar
1 onion, finely sliced
1 tomato, sliced
chives
a few thai basil leaves
3 sprigs coriander- pick leaves to serve and add tied cut roots to stock
450g chicken (trimmed,sliced)
1 bunch bok choy, trimmed
bean sprouts
crispy garlic
coriander leaves to serve
1 red chilli, sliced to serve

Method:
Soften the noodles in boiling water. Drain and put aside.
To the simmering pot of chicken stock, add a quarter of the sliced onion, fish sauce, ginger and chicken slices. Add sugar and coriander roots. Skim the scum from surface.
Place serves of noodles in bowls with bean sprouts, tomato slices, chives, basil leaves, coriander...Add crispy garlic, then pour over liquid. Serve with platter of greens, chilli, etc

Eco Lodge Living

A change from the hustle and bustle of south east asia has given my lungs a break and my taste buds a refreshing change. From months of rice, noodles, curries and soups to bbq crayfish, fresh lamb, venison, cheese and fine wines.

Tune in Alanna!
Living on the remote West Coast of New Zealand has introduced me to life in the rainforest. Surrounded by native food supplies, wildlife and fresh clean air has replenished my lust for good old european flavours. A standout has been the taste of saltwater over freshwater fish and crustations (often farmed in south east asia). The clean fresh flavour opposed to the muddy, dirty flavour I became accustomed to in asia, has been a joy to indulge in.

A short walk thru the rainforest brings you to Monro beach where crayfish up to 2kg are abundant and blue cod (the choice for New Zealand's famous fush n chup's) thrive in the waters.
The lakes around the area sustain trout the size of salmon, 3 metre eels and tiny freshwater crays about the size of a prawn. The numbers of these edible species is so great that on any given day you can see them going about their routines, cruising the waterways. (The temptation to reach down and scoop them out of the water with your bare hands is strong and realistic.)

Lake Moeraki is located about 36km north of the Haast township on highway 6, on the west coast of the south island of New Zealand. The local industries here are whitebait fishing and hunting.