Get a taste of New Zealand with recipes from our partners at Southern Crossings.
Fish and Chips
Recipe from Minaret Station Alpine Hotel
- 700 grams fresh fish – such as blue cod, gurnard, snapper, sea perch or grouper. Ensure fish is cut and portioned the same size for equal cooking
- 4 large potatoes, washed and cut into shoestring style chips. Thinner slices will come out more crispy.
- 1 egg white 3/4 cup flour
- 1 cup beer – local larger or piIsner beer. If you don’t have beer or prefer a gluten-free option use rice flour and soda
- Vine ripened tomatoes – diced
- 8 mixed colour cherry tomatoes – cut in half
- 1/2 red onion – diced
- 1 red chili – seeds removed and finely diced
- Fresh coriander – chopped
- Spring onion, finely sliced
- 1/4 cup extra olive oil
- Juice and rind of 1/2 lemon
- 50 ml chardonnay vinegar
- 1/4 fresh fennel bulb – diced and core removed
- 2 pickled gherkins, diced
- 1 tbsp mayonnaise – such as Best Food
- 2 shallots – diced
- Fresh dill and tarragon, chopped
- Juice and rind of 1 lemon
- In a bowl whisk egg white to loosen, add flour and beer (or soda water). Whisk to combine ensuring there are no lumps. You may need to add more beer to achieve correct consistency (not too thick, and not too thin. If you can draw a number “8” in the batter the consistency is correct). Set aside.
- Tartare Sauce. Combine all ingredients, season with salt and pepper. Set aside.
- Tomato Salsa. Combine all ingredients together, but do not mix until serving.
- Heat deep fryer to 150 degrees Celcius, add chips and blanch for five minutes – or until slightly cooked. Remove, spread chips out evenly on paper towels to drain.
- Increase fryer temp 180-190, place chips back in and cook until golden brown and crunchy – about 5- 10 mins. Drain and remove, place chips in warm oven (around 130 degrees) to keep crispy.
- Place fish fillets in batter one by one to coat and fry at 180 until golden. When placing fish in fryer, keep moving around, to ensure fish will not stick on basket. Depending on your fish and thickness size, blue cod takes about 5 mins to cook. Look for crispy/ golden appearance. Coat fish and chips with a layer of salt. Turn off deep fryer – very important.
- Season fish and chips with sea salt, serve immediately with fresh lemon wedges, Tomato Salsa, and Tartare Sauce.
Recipe from The Lodge at Kauri Cliffs
Makes: about 30
Prep time: 5 minutes
Cook time: 15 -18 minutes
- 120gm rolled oats
- 75gm desiccated coconut
- 170gm plain flour
- 210gm castor sugar
- 6gm sea salt
- 125gm unsalted butter, melted
- 120gm golden syrup
- 30gm water, boiling
- 1 egg white
- Preheat oven to 170°C and line a baking tray with baking paper.
- Add all the dry ingredients into a food processor and blend to a coarse consistency, then transport to a standard mixing
- In a small separate bowl, combine the melted butter, golden syrup and boiling water, mixing
- Add the liquid butter mixture and egg white to the dry ingredients and mix well until all ingredients have just
- Place the mixture in the fridge and allow to cool, recommend 10 – 30 minutes
- Portion and roll the mixture into balls and arrange on prepared baking Flatten slightly with the back of a fork and bake at 170°C for 15-18 minutes or until golden brown.
- Once cooked, place on a wire rack and allow to cool completely before storing in an airtight
- Enjoy with a cup of tea or a glass of cold milk!
Note: Putting the mixture in the fridge helps when portioning and rolling the mixture as the butter has slightly hardened, this also helps the biscuits to keep their shape while baking.
Recipe from Eichardt’s Private Hotel
- 500g flour
- 15g salt
- 200g sourdough starter
- 300g water
- Knead ingredients together until smooth and elastic (-5 mins in mixer at medium speed or 10 mins by hand)
- Cover and let rise until almost doubled in size (about 3 hours)
- Chill overnight
- The next morning knock dough back and shape as desired
- Leave to double in size (about 2 hours)*
- Bake at 220c for 25 min. Lower oven to 200c and bake until sounds hollow when tapped (another 20 mins for a loaf, less for rolls)
*The main thing with sourdough is leaving it to rise for long enough – it will do nothing for the first
Tips For Your Sourdough Starter:
- Feed it every 2-3 days
- Feed by combining equal weights of starter and flour paste (flour paste being equal weights of flour and water)
- Your starter should be twice as big as the quantity you need for baking; if you use 200g of starter in your recipe each time, your starter should be 400g. This way after baking you will have 200g leftover starter to feed to roll over to the next time.
- A plastic tub with a lid to fit is handy for keeping your starter in
- There you have it. Handcrafted sourdough starter and fresh (and locally sourced) sourdough loaf. Enjoy!
Manuka Honey Recipe
Recipe from 42BELOW Vodka
- 45ml 42BELOW
- 15ml lemon juice
- 1 tsp runny honey
- 100ml Mac’s Ginger Beer
- 2 ginger slices
- 1 wedge of lemon
- Slice one lemon wheel and 2 slices of ginger Squeeze 15ml lemon juice into glass
- Add 1 tsp runny honey
- Add 45ml 42BELOW Honey and fill glass with ice Top with Mac’s ginger beer
- Garnish with fresh ginger and lemon wheel
Great at any time of the year, but best enjoyed with your best pair of wooly socks on and the fire roaring, this will be a favourite when the weather starts packing in!