20

Real Journeys Does It Right

Dusk-8726

No, this post isn’t sponsored. We just really had a great time with Real Journeys.

Leaving Milford Sound with Zach’s mom and stepmom after having spent the night on the Milford Mariner overnight cruise, we were buzzing with satisfaction and picking apart the highlights of the last 18 hours, much like you might do after seeing an awesome concert. By awesome concert, I mean someone like Pearl Jam. An older band who have been putting on shows for twenty-odd years. For the Real Journeys tour company, rocking out is what they do every day.

The weather was clear, the jade colored water was sparkling, and the dolphins were a-plenty. We boarded at 4pm and were offered a bowl of mushroom soup. I suppose I was getting a little hungry, thanks Real Journeys for realizing that for me. We headed out past Mitre Peak, the tallest sea cliff in the world, while Kendra, our nature narrator explained how vegetation grows on the rock faces without any dirt. The loudspeaker system was set up so whether on deck, in the bar, or the bathroom, you could hear the announcements and Milford Sound trivia.

Mitre Peak, behind the boat, rises 5,551 feet straight up out of Milford Sound.

During afternoon activity time, Zach and I explored the coastline in kayaks while Pat and Lydia zipped around the bays checking out the Mollymorks, a type of albatross (albatrosian?) bird. We met back at the ship for a bottle of bubbly.

What a treat!

As the sun began to set, Kendra told us, “I see many of you are enjoying your cocktails. You might want to take them up on deck with you to check out the pod of dolphins that has come to play.” So, with a glass of wine in hand and the sun setting, we went onto the deck and watched the dolphins zip and dive and flip and swim around the boat until someone announced that dinner was ready.

 

Dolphins in Milford Sound at sunset

The staff anticipated every need and provided excellent service. Kendra’s nature talks never competed with the stunning sights of the sound and there were many moments of big, wondrous silence. The boat was immaculate, the food was good, the wine list reasonably priced, and even the 6:45am wake up call was as gentle as possible. We ate breakfast while the sound was still dark and watched the day lighten as we headed out to the feisty Tasman Sea. Adrenaline is never a bad start to the day!

Zach and I haven’t done something like this since being here in New Zealand. I often opt for a romp in the backwoods and write off cruises and tours as touristy. As if touristy is synonymous with tacky. But it’s not. Not when the service is subtle and the staff cares about everyone having a great time. At about $250 a head, the ticket was a special treat, but worth every penny. If you are ever in the Milford Sound area, treat yourself to a Real Journeys cruise. It was delightful.

The deets:
Milford Wanderer Overnight Cruise through Real Journeys departs from either Te Anu or the Milford Sound visitor’s center. From $189, though works out to be more like $250 in peak season.
32

It’s that Time of the Season

It is a strange thing being in another hemisphere from most of our friends and family. As we are enjoying the last of the long evenings and noticing that mornings are nippier than usual, our friends in the states are thinking about the farmer’s market and pastel colored jeans.

Wanaka has already started emptying out and is making it’s way back toward the quiet town we landed in in November. Since Christmas, it has been buzzing with bus loads of 19 year old German sightseers, timesharing Aussies, and Kiwis in town for weddings. Last weekend was the Wanaka A&P Show, which was a bit like the local version of Labor Day Weekend. One last big party.

Horses frolic in Lake Wanaka after the A&P Show

This weekend marks the first of our friends to leave town. On to Bali, Norway, Figi, England, Vietnam, and Prague, virtually everyone we have become friends with is moving on in the next month. Some will come back in June to work and take advantage of the skiing at Cardrona and Treble Cone, and some won’t. I have to admit, all this talk of Lonely Planet guides, cheap Air Asia flights, and hole in the wall restaurants has a part of me itching to hit the road again.

And we will continue on, just not right now. Because right now we are up to something. Our decision to stay in Wanaka through the winter wasn’t difficult. I have just moved from dishwasher to line cook at the restaurant and am excited about work, excited to learn and to get better at working on the line. I learn a new skill or recipe new every day, be it how to make home made marscapone, flavored olive oils, or chocolate truffles. While I work in the kitchen, Zach will start a new job working at the pizza truck, and we try to find a balance between climbing, skiing (!!) and saving a bit of money for flights to India in September.

The people we met here were a major reason that we decided to stay in Wanaka back in November, but as the summer comes to an end and those people continue their travels, we are here, ready to make new friends and continue to learn about food and potential business options from our posts in the kitchen and on the food truck.

 

Cheers to a great summer and a new chapter in Wanaka!

 

46

Joel Salatin in Wanaka

salatin-8350

Last week I went to a talk by Joel Salatin, the influential, self-described “lunatic farmer” profiled in The Omnivore’s Dilemma and many other publications. Salatin has been an important part of my conversion to food activism, so I was excited to hear what he had to say. I bought my ticket in advance – actually, so far in advance that I had ticket #1. I convinced a few friends on the fence to come, insisting that Salatin was a dynamic and engaging guy, and that he would put on a good show. I was half right.

Salatin is far less well-known here in NZ than he is in the US, so I wasn’t sure what to expect as far as turn out. I arrived a few minutes early to get a decent seat, and was pleasantly surprised by the number of people in the crowd. I snuck up front and sat next to an older couple that were getting involved in the local and sustainable agriculture movement after careers as high country sheep farmers. The rest of the room appeared to be folks from similar backgrounds: small farmers, younger activists, a dread-locked woman with a “McShit” t-shirt; an easy audience for a seasoned speaker like Salatin.


After a short introduction he came out to a warm welcome and quickly launched into his brand of farmer schtick. He talked about the evils of concentrated animal feedlot operations and the health benefits of food produced naturally. “Great,” I thought, “here comes the big finish.” But there was no big finish. He didn’t delve into any information that isn’t already better explained in his books. In fact, many talking points were repeated word-for-word. This left little time for discussion, and after a few massive softballs a good question came from the audience: “What do you do to replace the biomass that leaves your farm?” This was acknowledged as an excellent question and then forgotten as he spun into a discussion of integrating systems at the farm. I’m still curious about the answer.

I left disappointed and a little upset that I recommended the event to friends. I expected an enlightening discussion of new ideas and a real dialogue with invested parties and their unique problems so that we could all learn from the specific set of challenges that farmers in New Zealand face, which are undoubtedly different that the problems Salatin faces in Virginia. Perhaps he’d even learn something from us. But instead I got preached to as a member of the slow-food choir and a thinly-veiled public stroking.

Furthermore, Salatin’s delivery comes off less as the nice neighborly guy and more as a condescending know-it-all. His jokes were cheesy and he mixed in advanced vocabulary that felt as if it were pulled from a thesaurus to make him sound more polished and professional. Unless you’re speaking to a room full of mathematicians, calling something a “sigmoid curve,” when “s-curve” will do undermines the message. He talked AT us instead of speaking TO us.

Of course this doesn’t change the fact that I still agree with a lot of what Salatin says (though definitely not all), and I think he’s done the world a lot of good by preaching his message. I suppose I’ll just need to find another farmer rock star’s poster to hang on my bedroom wall.

0

Preserving the Summer

 

For all you northern hemisphere folks, spring is on its way. But  here in New Zealand, winter is coming. We are taking advantage of the summer’s bounty so we can continue to eat well while our favorite flavors become so last season.

38

You say PAP-ri-kuh, I say pap-REE-kuh

735px-Spanishsmokedpaprika

What’s paprika? No, I know its a spice. I know its red and comes in a few varieties. Its taste is kind of hard to describe. But where does it come from? Is it a seed like cumin or pepper? Is it a leaf like basil or sage? Is a fruit? Does it grow on a tree? As it turns out, it’s a vegetable.

Paprika is literally dried, ground, and mixed bell and chili peppers, or “capsicum” if you consider tea a substance worth warring over. In fact, the word “paprika” means “pepper” in Hungarian, which is where the spice is commonly produced.

To add to the confusion, there are a number of varieties of paprika beyond just the “hot” or “sweet” versions that we’re used to in America. From Wikipedia:

• Special quality (Különleges) the mildest, very sweet with a deep bright red color.
• Delicate (csípősmentes csemege) – color from light to dark red, a mild paprika with a rich flavor.
• Exquisite Delicate (Csemegepaprika) – similar to Delicate, but more pungent.
• Pungent Exquisite Delicate (Csípős Csemege, Pikáns) – an even more pungent version of Delicate.
• Rose (Rózsa) – pale red in color with strong aroma and mild pungency.
• Noble Sweet (Édesnemes) – the most commonly exported paprika; bright red and slightly pungent.
• Half-Sweet (Félédes) – A blend of mild and pungent paprikas; medium pungency.
• Strong (Erős) – light brown in color, the hottest paprika

I’ll try pretty much anything described as “Pungent Exquisite Delicate.”

42

Building a Keyhole Garden

Need a project for your WWOOFers? Check this out:

31

Step by Step, it Comes Together

Bed

It’s almost noon and I’ve been laying in bed, drinking coffee, reading Lucky Peach and making diagrams of salads…ehm… doing research all morning. Last night was a big night: I worked the larder station for the first time on my own, which was exciting and scary and fun all at the same time. I went to bed quite pleased with myself for not screwing anything up, dreamed about the meat slicer (affectionately), and woke up totally inspired. Not inspired to get out of bed or even to make breakfast, but rather to read food porn, brainstorm delicious meals and take notes on things that I want to eat around the world. (Melbourne and San Sebastian, we’re coming for you!)

 

I’d been brainstorming what to make for dinner when Zach’s mom, Pat, and step-mom, Lydia, come in ten days. The cooks at work say you don’t make friends with salads, but I beg to differ. Especially when there is cheese involved. As I fantasized about paper thin slices of beetroot, I remembered that the tools that we have in our kitchen are all from the Op Shop and the knives smush tomatoes instead of cutting them. This beetroot carpaccio would be impossible given our pathetic assortment of tools.

I ordered two knives a few weeks ago and have been anxiously awaiting their arrival so that I can practice chiffonading basil and dicing mire poix at home. Feeling slightly dejected that they had yet to arrive, I got up to pee, when what did I see, but a package for me!

A package containing the sexiest knives I’ve ever laid eyes on!

No one was home to share in my excitement, so I skipped around the house in my underpants, clutching my package, giddily looking for something sharp enough to get through the packing tape. I laughed out loud (innocently at first, then maniacally) when my new knife slipped through a potato like it was room temperature butter.

The big boy. Little brother not pictured.

Today is going to be a Very Good Day.

37

“Cheap As” White Sangria Recipe

sangria-8287

Up in the frozen northern tundra it may not be time for a springy sangria quite yet, but here at Bring a Snack we’re all about keeping you prepared. Think of it as training for the climate change apocalypse. Anyway, we hope that your weekends are soon sunny and warm, and you’re able to enjoy them with this quick, delicious, and manly white sangria.

BONUS CULTURAL LESSON: here in New Zealand you’ll often hear “as” appended to the end of an adjective to indicate extremity. “Sweet as” is the most common, but I’ve also heard “stupid as,” “fun as,” even “dangerous as,” which doesn’t have the same ring to it. Thus, “cheap as” white sangria. This officially ends your BONUS CULTURAL LESSON for today.

Ginger Simple Syrup:
250 ml water (about a cup)
250 g sugar
2 knobs grated ginger (a few tablespoon before grating, exactness not essential)

Hooch:
500 ml light rum
2.5 l dry white Chateau Cardboard (again, cheap as)
Lotsa diced fruit
Ginger simple syrup to taste – start with 250 ml
Frozen blueberries
Soda water

1. Heat water and sugar for ginger syrup over medium heat, add ginger and let cool.

2. Mix hooch (except blueberries and soda water) and chuck it in the fridge overnight so the fruit can make sexy time with the liquid. Hopefully minimal breeding will occur.

2. Pour hooch over ice and still-frozen blueberries.

3. Top off with soda water for taste bud excitement.

4. Consume far too much.

On the fruit: we used apples and apricots because we could pinch them from nearby trees (with permission!). Use whatever lighter-colored fruits you like, are cheap, and would taste good. For example: banana would be a mistake. Strawberries would be awesome. Juicy berries would make a darker sangria, but would taste good. Go crazy!

179

Hiking the Copland Track

What’s better than a nice, long, hike up a gorgeous valley through untouched native forests? A nice, long, hike up a gorgeous valley through untouched native forests that ends at NATURAL HOT SPRINGS!

 

That’s right folks, we just returned from our latest adventure, a two-day, 36km walk to Welcome Flat Hut on the western end of the Copland Track. The full track connects the Fox Glacier area with Mount Cook Village, via Copland Pass over the Southern Alps. Copland Pass is notoriously dangerous and difficult, but the trek up the valley approaching the pass is quite easy and stunningly beautiful. Simply turn around and hike out after a night at Welcome Flat, avoiding the pass and any need for connecting transportation.

Oh and did I mention there are NATURAL HOT SPRINGS at the hut? And when I say natural, I mean natural: no concrete in sight. Bubbling, gaseous water is literally seeping out of the ground mere feet from the hut and pouring into several pools ranging from bathwater warm to “perhaps I’ll poach an egg in here” hot. A strange soft green mud lines the bottom of the pools, with which we promptly and thoroughly exfoliated. Who needs a spa? Nature’s got it sorted.

To top it off, the glacial Copland River flows steps away from the pools, so if you’re game you can easily go back and forth between sizzling and shivering. Sensory overload? Check.

A few words to the wise: bring some sandals for the path back and forth from the springs to the river and hut, unless your Kiwi Feet are well-trained. My tender dogs were a bit sore after jogging between the river and pools a few times in bare feet, and I paid for it on the six hour walk out the next day. Speaking of the next day, take a leisurely start and another wake-up dunk in the river/pools, then head up the valley past the hut (leaving your packs behind) toward Douglas Rock for about an hour. The views of Mt. Sefton and the rest of the craggy Southern Alps only get better and the track is often empty. Plus, now you’ll have the majority of the crowd well in front of you for the walk out.

Photos by Robyn Wilson. Thanks Robyn!

36

Working in Wanaka

skills2

“Two rocket salads, gorgonzola salad, one anti board,” Head Chef Matt calls out as the new ticket comes through.

“Got it,” I tell him, while brushing the bread with garlic oil, before putting it under the salamander to warm. I grab two bowls, one for each type of salad and start putting the lettuces in that I washed earlier in the shift when I hear the printer again and listen for which part of the next order pertains to me.

“Tiramisu, two lemon, one chocolate,” he calls.

“Yup.” Okay, Two rocket, gorgonzola, antiboard, tiramisu, two lemon, one chocolate. Shit, get the bread.

Thankfully, one of the other cooks has already moved it to a lower shelf where it won’t burn and has started on the desserts. The kitchen at Francesca’s Italian Kitchen is tiny, as is the kitchen staff, but there is a creative, all-hands-on-deck, let’s-make-this-happen kind of vibe.

I’ve been washing dishes at Francesca’s since it opened at the end of December and have just started training on the larder station. When I applied for the job I said in my cover letter,

“I have never worked in a restaurant kitchen, but I am passionate about food…I have come to New Zealand to learn how to grow food and raise animals, to learn where my food comes from. My goal is to return home to the United States and start a farm-to-table restaurant. I want to create a friendly space that provides healthy, delicious food to excited patrons. Working in a restaurant kitchen is my next step to achieving that goal.”

While I didn’t have the experience to be a prep cook, they took me on as a “dishy” and said they would train me up to work on a station, which is precisely what is happening right now. My schedule here in Wanaka quickly changed from lazy days by the lakefront to working 40 hour weeks again. Work clothes, work shoes, after work drinks, payday, staff meal, it’s all coming back to me now. But I picked it and it is an exciting thing to pick a new job.

I’ve started splitting my time between washing dishes and training with another cook during dinner service. I help prep for dinner service and scrub massive pots of Napoli sauce all afternoon. If I am dishing, you can find me standing in a puddle, up to my elbows in gray, chunky water, rinsing ramekins of aoli and scrubbing cheese off of the forks from 7 until 11pm. Knowing that this job is temporary and that it is opening doors to something that I want to do makes it far more bearable.

When I am training though, I get a little taste of the excitement. I practice making multiple orders at a time and when it gets really busy, another cook will hop in and help out. I’ve quickly realized that working dinner service isn’t really cooking, but more listening, assembling ingredients and staying organized. It is both terrifying and interesting, and time flies by when I’m not dishing. Needless to say, this will be a challenge, but one that is really exciting.

I don’t know if I want to be a cook for ever, but I do want to be one for now. I want to learn what makes a good cook and collect skills that will help run a successful, efficient kitchen when it comes time to launch the Master Plan.

Pages ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
Visit Us On TwitterVisit Us On FacebookCheck Our Feed