Early summer. It is one of our favourite times of year at Minaret Station.
Temperatures are heating up and night isn’t falling until well after 9pm here in The Southern Alps. With only two weeks to go before Christmas, our lodge team are busily hosting an influx of summer guests to the Alpine Lodge, and our chefs have been utilising the abundant fresh produce available in the region. ‘Tis the season after all for flavoursome Asparagus, Strawberries, Dark Cherries, Elderflower and of course freshly foraged watercress and herbs from around the station and from the Wallis family Kitchen Garden. Paired with fresh Crayfish (Rock Lobster) from the sea and the pick of the Minaret’s farm gate Venison, Beef and Lamb cuts, there really are no bounds for the tastebuds at this time of year.
We thought it timely to share a few tidbits from behind the kitchen door.
Above: Elderflower fritters served with Rhubarb Purée and Vanilla Ice cream.
Above: Chocolate Mousse with Chocolate Anglaise, Strawberry, Mint and Pomegranate Salad.
Above: Vanilla Panna Cotta and Mango Purée
Above: Pork Belly served with Fennel and an Apple Purée.
Below: Fresh herbs from the Wallis family kitchen garden.