Hailling from the home of Johnny Walker - Kilmarnock, Scotland - Crowne Plaza Queenstown acting executive chef Scott Wyper's story is not an unfamiliar one.
After years of career-broadening travel, Mr Wyper landed in Queenstown.
Seven years on, the resort is now his home.
His passion for preparing food was ignited by his entrepreneurial mentoring chef teacher Andrew Costley, whom Mr Wyper trained under for three years.
Mr Wyper moved to London and worked his way through the chef ranks at various restaurants, including 1837 in Brown's Mayfair Hotel and The Ivy.
His culinary knowledge was extended after travel through India, China and Thailand to New Zealand, where he worked in Wellington before arriving in Queenstown.
Hard working and with high aspirations, Mr Wyper was named head chef at Dux de Lux Queenstown when he was just 26 years old.
Mr Wyper, now 30, also worked at Pier 19 before joining the Crowne Plaza, where he is thriving in his leadership role.
"Leadership is not just telling someone what to do and expecting them to do it; it's enabling your team to succeed.
They need to understand why and how something has to be done - right through from how to wash a pan properly to how to create a winning dish on the menu."
STRAWBERRY SHORTCAKE WITH WHIPPED CREAM AND BALSAMIC REDUCTION
Serves 6
Balsamic Reduction
INGREDIENTS
250ml balsamic vinegar
75ml red wine
50gm brown sugar
METHOD
1. Place all in a pan and bring to the boil
2. Simmer slowly until correct consistency is achieved - it should lightly coat the back of a spoon. Remember, the reduction will thicken considerably when it has cooled.
You will have some of this left over - put it in an airtight bottle or container and use on a nice rocket salad or drizzled over some ripe vine tomatoes with basil.
Shortcakes
INGREDIENTS
6 free-range eggs
120gm caster sugar and a little extra for sprinkling
120gm soft unsalted butter
170gm strong flour, and a little extra for rolling
1 tsp baking powder
METHOD
1. Beat the sugar and eggs together until they are thick and creamy.
2. Gradually add the soft butter.
3. Add the baking powder to the flour and sift over the egg, sugar and butter mixture. Mix well.
4. Knead lightly to form a soft dough, wrap in cling film and let it rest in the fridge for 30 minutes.
5. Lightly flour your work top and roll out your dough to 5mm thick. Cut six discs, 11 to 12cm in diameter. You can use a saucer or small plate as a template.
6. Place discs on a tray with greaseproof paper and prick each one a few times with a fork. Press lightly in the centre to create a dip (this will hold your strawberry coulis in place).
7. Chill again for 30 minutes.
8. Pre-heat oven to 150degC.
Sprinkle your discs with a little sugar and bake for 12 minutes, or until they turn a light golden-brown colour. Remove them from the oven and let them sit for 1 minute. Using a palette knife, gently move the shortbread on to a wire rack to cool.
Strawberry Coulis
INGREDIENTS
550gm ripe strawberries, husked
1 Tbsp caster sugar
2 Tbsp cream
METHOD
1. Place about 250gm of the strawberries (I would use the larger ones and keep the smaller ones for later) in a food processor and puree, adding the sugar to taste.
2. Add the cream.
3. Place mix in the fridge.
TO SERVE
1. Place the shortbread in the middle of the plate, spoon on the strawberry coulis into the centre where you made the slight dip.
2. Arrange the smaller strawberries around the side and drizzle lightly with the balsamic reduction.
3. Top the shortcakes with some lightly whipped sweetened cream and enjoy!
Enjoy your Christmas Day celebrations this year at Crowne Plaza Queenstown's Threesixty restaurant. Mr Wyper and his team will delight you with their traditional Christmas buffet. Phone (03) 442-5360 for inquiries and reservations.
