recipes from Tiritiri Lodge
Some chefs guard their recipes from all, sometimes even changing and/or omitting key ingredients to ensure that no one else can recreate the same dish to the same level of success. I feel that this goes against everything that food is about. It is to be share with all, friends, family, loved one and friends you are yet to woo with your tasty treats and conversations.
A few of our guests have requested our recipes so I have decided to publish all of our favourites here for you to use whenever you need some inspiration. A close family friend, Sylvia, started it all by requesting our raspberry and ricotta hotcakes recipe for her father's day breakfast, which she prepared for the family to much applause and appreciation.
Here are some of my favourite recipes for you to enjoy at home… just click on the PDF link to download a printable version.
Tiritiri Muesli .. shhh it’s a secret
So tasty it’s hard to believe that it’s so good for you, this is the best muesli recipe in the entire universe. It’s not toasted in oil, sugar or fruit juice so there is no added sugar or fat, it is low G.I. and it still tastes better than any muesli I have ever eaten.……. serve with a little apple juice, Greek style yogurt and fresh fruit.
Everyone loves a savoury muffin! This recipe makes 6 large ones.
The savoury ingredients can be varied. Blue cheese is a lovely addition along with left over roast veggies – pumpkin, carrot or kumara, add spinach more herbs, omit bacon for a vegetarian version, top with tasty cheese and pumpkin seeds instead of cream cheese the options are endless.
These are a delicious if not slightly decadent breakfast filled with fresh herbs from the garden and topped with a lemon scented crème fraiche, crispy bacon and slow roasted tomato, perfect before a big day of adventure.
Bill Granger's restaurants called Bills, in Sydney, are famous for their breakfasts, especially his hotcakes. When I was working there buses of Japanese tourists would pull up and sit themselves down next to many of the famous people that filed through the doors when they were in town….. and they would all order hotcakes.
This recipe is my version of the famous hotcakes, filled with lovely local raspberries and served with slices of the divine local stone fruits that I bottle each summer so we can enjoy them all year round.
A fellow chef and good friend from cooking school, Rob, gave me Damien Pignolet’s cook book called French – he is an amazing chef and his pastry recipes are to die for, always melt in the mouth. I think that every home cook should own his book. Thank you Rob!
The zucchini and mint I pick straight from the lodge garden – there is something magical about cooking with food you’ve grown your self and picked only moments earlier. These little tarts are a perfect appetiser or can be made slightly bigger for individual entrées and served with a fresh green salad with avocado and green chili and mint.
This is a yummy variation on the old classic tomato salad perfect to serve at BBQ’s, luncheons anytime really … so long as you have nice ripe tomatoes.
This is my favourite new sauce – obviously a seasonal dish, as fresh cherries are only around for a couple of months but so worth the wait each year. The wild thyme that grows all around Central Otago is something else. It almost looks like a succulent leaf, bursting with an amazingly strong flavour – use sparingly if you ever come across it.
Served on a bed of baby spinach and rocket with hasselback potatoes, a great summer meal, it is fairly quick and easy to prepare and so wonderful to eat.
I love lamb, it has such a strong earthy flavour - and the eggplant and feta puree is the perfect accompaniment. I recommend making the puree that day before as it allows the strong flavours to mellow and meld together better.
Poached Peaches with Hazelnut Meringue Eton Mess
The white peaches that come into season late January are perfect for this dessert. It is light and refreshing, perfect for summer dining.
I confess this is not my recipe I wish it was all mine though! It is so light and fluffy and ….WOW. People swoon over it. Lovely in winter on a cold night served with whipped cream and coulis or with vanilla bean ice cream.
This is a great afternoon tea cake or a lovely light dessert. You can choose your filling be it the fresh fruit of the lemon curd option it is so lovely.
This is one of those recipes that was given to me with some important ingredients missing. I have developed my own version that is so moist and keeps for ages in the fridge, simply toast and serve with lots of butter or mascarpone. Good anytime – breakfast, lunch, afternoon tea take your pick.