Berries

The south of New Zealand is renowned for its berry farms and when they arrive in abundance, conveniently timed to bring an extra bit of joy to Christmas, the anticipation of summer's goodness kicks into action too. Sweet, juicy and colourful, the berries burst forth in generous quantities with the hot Otago sun bringing out their flavours. In Queenstown, plentiful berries nudge their way into virtually every meal, in smoothies or as an accompaniment to granola for breakfast, in Patagonia's delectable artisan chocolates and in sorbets and frozen yoghurts for the final dessert of the day. They are often the literal icing on the cake, with cakes in local cafés and bakeries groaning under the weight of their colourful mass. At Sherwood Hotel the view of lake and mountains from the kitchen garden would make any real estate agent salivate, and the bountiful quantity of organic produce that grows here would suggest the veggies are exceedingly happy with this spot too (of course the very clever gardener also plays an important hand). Bathed in all-day sun, the garden provides an endless supply of berries exploding with flavour, which form the basis of the restaurant's ‘Distillation of Sherwood's

Summer Garden' dessert.

Sherwood gardener Bruce Thurlow and chef Kane Bambery.

ABOVE: Sherwood Hotel's 'Distillation of Sherwood's Summer Garden', a dessert of fresh raspberries, blackberries, boysenberries, redcurrants, blackcurrant purée, pear, fennel sorbet, herbs including lemon balm and chocolate mint and Southland organic clotted cream. LEFT: Sherwood chef Kane Bambery.