Baker Steve Mee with his gingerbread Dunedin Railway
Station at the Scenic Southern Cross Hotel yesterday. Photo
by Gerard O'Brien.
A Dunedin baker thinks there may be spirits in his latest
Scenic Southern Cross Hotel baker Steve Mee decided to make a
Christmas gingerbread house, based on the Dunedin Railway
''I was driving past the railway station one day and thought
it would make a good gingerbread house. It just looks like a
gingerbread house,'' he said yesterday.
Remarkably, he was unaware that the station architect, Sir
George Troup (1863-1941), was nicknamed ''Gingerbread
George'' after the Flemish Renaissance-style design.
''That's amazing. I didn't know that. Maybe his ghost was
hanging around and inspired me,'' Mr Mee said.
He started making the 1.5m-long railway station on Saturday
and completed it on Tuesday, 30 hours later.
''It's totally edible. It's all made out of gingerbread,
icing and chocolate,'' he said.
''The hardest bit was getting the proportions right. I just
did it by eye. I'd go down and have a look at it, then come
back and do a bit more. I just hope it doesn't get too hot,
or the chocolate could melt.''
Hotel guests have been intrigued by the railway station,
since it was put on display in the hotel foyer yesterday.
''Everyone has been very impressed,'' Scenic Hotels sales and
marketing manager Sarah McDonald said.
''Heaps of people have been taking photos of it.''
The fate of the gingerbread creation had not yet been
decided, but it would not be eaten, she said.