Home' Advocate Communications : Fiordland Advocate 17 March 2011 Contents WHAT’S COOKING
Page 12 | 17 March, 2011
A recent one night stay in Oamaru
proved to be a surprisingly
pleasurable experience. The town’s
heritage limestone buildings – built between 1865 and 1885 – have
been totally refurbished, attracting tourists and locals alike.
They house a range of businesses including the classical Victorian
Criterion Hotel plus artists and craftspeople.
Fleur Sullivan, Otago’s renowned chef and restaurateur, has just
opened a unique eatery in the historic Loan & Mercantile building
near the boat harbour named, not surprisingly, the Loan and Merc.
She offers ploughmen’s lunches, pies and soups at midday and her
signature wild rabbit, venison and pickled walnut pie, colonial goose
and a carvery in the evening.
Fleur is expanding the business to include a function area. When we
visited her she was accepting old padded pews from the Salvation Army
to place at rectory tables.
It’s not Oamaru’s only foodie attraction. The Whitestone Cheese
Company was started in 1987 by Bob and Sue Berry “when the bottom
fell out of farming.”
And, “It’s more fun than shearing sheep,” says Bob. They now employ
60 people and have won awards every year for a variety of cow, sheep
and goat’s milk cheeses. Windsor Blue is the flagship cheese having
won 10 trophies including NZ Supreme Champion in 2006. You can visit
the factory and savour a range of cheeses at the adjoining café.
Whitestone cheeses are also served at Riverstone Kitchen, 12
kilometres north of Oamaru at the gateway to Waitaki Valley wine
country. Riverstone was named Cuisine Magazine’s 2010 Restaurant of
the Year being praised for its use of local produce. Bevan and Monique
Smith established the restaurant in a paddock on the family farm about
four years ago. Next door is a plant nursery and a rambling gift shop
where you can buy everything from the latest in trendy French tableware
to fun headstones for the garden.
Thirty kilometres south of Oamaru is Moeraki and Fleur Sullivan’s iconic
seafood restaurant. British television chef and restaurateur Rick Stein,
when told he could go anywhere in the world to write a travel article,
chose Fleur’s Place. Surrounded by the sea on three sides, Fleur’s can
choose the freshest of the catch from fishing boats when they return
to the harbour. It’s one of New Zealand’s premier culinary experiences.
Not to be missed.
This recipe was inspired after
seeing a cheese topped with nuts
1⁄2 cup white sugar
1 tablespoon golden syrup
3 tablespoons water
2 x Whitestone Brie or Camembert
a selection of berries, fresh or dried
fruit and/or nuts
To make the toffee, place the
sugar, golden syrup and water in a
large, heat-proof bowl suitable for
Microwave on high power for 1
minute. Stir to dissolve the sugar.
Continue to cook for 2-3 minutes,
until when a little of the toffee is
dropped into cold water it turns
solid. Cool the toffee for 1 minute.
Meanwhile, stack the cheeses one
on top of the other on a serving
Pile with berries, fruit and/or nuts.
Drizzle with the toffee.
This can be refrigerated for up to 1
hour. Serve at room temperature
with crackers for dessert or with
bubbles before dinner.
Cheese with toffee topping
Cheese with toffee topping
4 small, skinned and boned fish
fillets, about 500g
4 each: thyme sprigs, basil leaves,
rashers streaky bacon freshly
ground black pepper to taste
2 tablespoons olive oil
1⁄2 cup Riesling
3 tablespoons sour cream
chopped fresh herbs to garnish
Cut a fish fillet in half lengthwise.
Sandwich a sprig of thyme and
a basil leaf between the fillets.
Wrap the stuffed fillets in bacon
and secure with cocktail sticks.
Repeat with the remaining fillets,
herbs and bacon. Sprinkle with
Heat the olive oil in a heavy
frying pan. Pan-fry the bacon-
wrapped fish fillets until the bacon
is cooked on all sides and the
fish is just cooked, 5-6 minutes
depending on the thickness of the
Remove to a warm place and
cover. Add the wine to the pan
and bring to the boil. Whisk in the
sour cream and simmer for 2-3
Season with black pepper.
Pour over the fish and sprinkle
with herbs. Serves 4.
Bacon-wrapped fish with a creamy wine sauce
Salad: 350g small Jersey
2 red peppers (capsicums)
1⁄4 cup pitted Kalamata olives
110g Stoneyhill Sheep’s Milk
Feta or similar
1⁄4 cup basil leaves
1 cup rocket leaves
Dressing: 1 tablespoon
grated rind 1 orange
1 teaspoon Dijon-style mustard
1⁄4 cup extra virgin olive oil
freshly ground black pepper to
Cut any large potatoes in half.
Peel if preferred. Boil until tender.
Drain and cool.
Roast or grill the peppers, until
charred. Place in a plastic bag
until cool. Peel, seed and slice
into 1cm strips.
Drain and dice the cheese.
Place all the salad ingredients
into a wide mixing bowl. Whisk the
dressing ingredients together and
drizzle over the salad.
Sheep cheese potato and pepper salad
1kg boned lamb shoulder in the
Stuffing: 50g butter
1 each: medium onion, garlic clove,
4 cups fresh breadcrumbs
1 tablespoon each: chopped sage,
rosemary, thyme, parsley
1 small apple, peeled and grated
1 egg, lightly beaten
1⁄4 cup red wine
salt, pepper and ground chilli to
Extras: 2-3 tablespoons rice bran oil
freshly ground salt and black
pepper to taste
3⁄4 cup red wine
Trim any excess fat from the lamb.
Score the skin as you would for a
To make the stuffing, sauté the
onion in the butter on low heat
until softened. Combine with all
the other stuffing ingredients. Mix
Preheat the oven to 200°C.
Place the lamb skin-side down on
a board. Place as much stuffing
down the centre as you can.
Fold the sides of the lamb over
the stuffing and tie with string to
make a neat roll.
Wrap any remaining stuffing in
Place the lamb in a roasting dish.
Drizzle with oil, season well and
add the red wine.
Reduce the heat to 150°C.
Roast for 45 minutes per 500g of
prepared ‘goose’ plus 45 minutes
extra or until very tender. Baste
occasionally during cooking. Add
the packet of stuffing during the
last hour of cooking.
Rest the meat for 5 minutes
before thinly slicing.
Serves about 6.
Colonial goose – my way
Colonial goose is – of course – not goose, it’s lamb. Serve with a rich, dark gravy prepared from a good base
such as lamb jus.
We enjoyed an excellent bacon-wrapped blue cod with littleneck clams at Fleur’s Place. I’ve since found that wrapping fish in bacon helps keep it moist.
Jersey Bennes from Oamaru are some of best potatoes in the country.
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