Delicious barbecue in serene spot across the lake

The lakeside terrace at the Colonel's Homestead, Walter Peak Station.
The lakeside terrace at the Colonel's Homestead, Walter Peak Station.
In only 40 minutes, historic TSS Earnslaw takes you away from the bustle of Queenstown to the...
In only 40 minutes, historic TSS Earnslaw takes you away from the bustle of Queenstown to the rural peace of Walter Peak Station. Photo by RealJourneys.
Colonel's Homestead executive chef Justin Koen carves a meat dish at the outdoor barbecue on the...
Colonel's Homestead executive chef Justin Koen carves a meat dish at the outdoor barbecue on the Colonel's Homestead's lakeside terrace. Photos supplied.

In a series featuring some of Otago's cafes, Guy Williams travels to the picturesque Walter Peak station in search of brunch. 

A visit to Walter Peak High Country Farm is anything but a typical brunch or lunch experience. It's a safe bet to say there are few places in the world to match it.

First, you board historic TSS Earnslaw, the only coal-fired steamship operating in the southern hemisphere.

As the 102-year-old ''Lady of the Lake'' leaves Steamer Wharf, the hustle and bustle of Queenstown is left behind. Ahead of you is Walter Peak itself, towering 1500m above Lake Wakatipu.

About 40 minutes later, gliding into a bay at the base of the mountain, you enter another world. Here is the red-roofed Colonel's Homestead, with its distinctive spires, nestled among poplars, pines and English cottage-style gardens.

In contrast to the brown flanks of the mountains behind, it looks like a green oasis. To disembark and walk up the sloping lawns to the homestead is to feel like entering a high country station of half a century ago.

Here you can sit on a lakeside terrace and enjoy a drink while savouring the aromas of a barbecue. A seasonal summer menu offers a wide variety of breads, salads, vegetables, meat cooked on the outdoor rotisserie or grill, and desserts.


CHIPOTLE MARINATED CARDRONA MERINO LAMB RUMP

Ingredients

For the lamb
4 Cardrona Merino lamb rumps
One tin smoked chipotle peppers
3 sprigs of rosemary, finely chopped

Goats cheese puree
200g goats cheese
50ml milk

Baba ganoush
4 eggplant
1 bunch of coriander
2 Tbsp tahini
Zest and juice of one lemon
Olive oil to taste

Garnish
1 pomegranate
Handful of wild rocket

Method

Marinate lamb in chipotle and rosemary for a minimum of two hours.

Cut eggplant in half lengthways, score the flesh, heavily season with salt and set aside for one hour.

In the meantime, put goats cheese and milk in food processor, blend until smooth, and season with black pepper.

De-seed pomegranate.

Wash eggplant, roast in oven until brown and soft - roughly one hour at 150degC. Scoop flesh from skin, allow to drain in sieve. Finely chop with a knife and place in bowl.

Mix in tahini, olive oil, the lemon zest/juice and season with salt and pepper.

Season lamb with salt and pepper, place fat side up on a medium heat barbecue for 20 minutes, turn and cook a further five minutes.

Once cooked, allow to rest for 5-10 minutes.

Assemble dish: Quenelle (form into an oval shape) the baba ganoush and place on a platter, and add a few dollops of goats cheese puree to the platter.

Carve the lamb rump into three slices, place on platter, sprinkle over pomegranate and wild rocket.

Recipe courtesy of Real Journeys.


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