Central Otago Mirror - - FOOD FOR THOUGHT -

We started with plates of fresh sea food - oys­ters, mus­sels, clams and Aus­tralian king prawns be­fore tack­ling the mas­sive an­tipasto plat­ter fea­tur­ing lo­cal cheeses, cured meats from Queen­stown­based Zamora.

I aimed next for the wok se­lec­tions - veg­etable stir fry, a meat curry and my new favourite, Mapo Eg­g­plant. Ap­par­ently the Chi­nese would strug­gle to recog­nise this spe­cial Queen­stown-Bazaar ver­sion fea­tur­ing tofu and Ital­ian sausage mince.

In the mean­time, Karl was or­der­ing a slice of three-week aged sir­loin, cooked to a mouth­wa­ter­ing medium-rare as he waited and sam­pling the selec­tion of roast veg­eta­bles. The chil­dren dis­cov­ered the bat­tered sea food selec­tion and I saw a mag­nif­i­cent roast pork join the op­tions. Tech­ni­cally speak­ing it was a porchetta rubbed in harissa. What­ever. It was divine and with crack­ling to die for.

I didn’t make it near the piz­zas, seafood paella or the sal­ads, flanked with fridges full of fresh veg­eta­bles op­tions. The op­tions change ev­ery night and the chefs will cook to or­der.

The high­light of the night, was the dessert bar. From a selec­tion of sea­sonal fruit mousse and crum­ble va­ri­eties in small jars to the ever-flow­ing soft serve ice cream and end­less gar­nish op­tions - it kept the chil­dren (and adults) re­turn­ing un­til we could fit no more.

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