Eichardt's head chef Gwen Harvie has always adapted her menu to the change of seasons - probably something to do with her upbringing on a sheep and cattle farm in Otago.
The changing availability of seasonal produce influences the way Ms Harvie creates the choices on the private hotel's menu, but "even in the depths of winter there's an abundance of quality produce available nearby".
"We love to bring the seasonal flavours of winter into our menu.
"I love working with these ingredients; it allows us to bring in hearty, full flavours that will warm and satisfy our hungry guests and casual visitors to Eichardt's Bar."
Ms Harvie has spent many years cultivating her culinary expertise around New Zealand and in the United Kingdom and Europe.
However, she has always maintained a passion for New Zealand flavours and always incorporates regional produce into her dishes.
While the new menu offers a full range of winter warming meals, last winter's favourite - chicken and leek pie - had remained firmly on the menu.
"This winter, we've added truffle chips to tempt the tastebuds."
Chicken and Porcini Risotto
Serves 4
½ litre of chicken stock (or chicken stock cubes)
200ml water
50g dried porcini
¼ glass white wine
1 onion
2 cloves garlic
½ leek
1Tbsp olive oil/butter
Thyme
Handful baby spinach
2 chicken breasts
200g Arborio rice
A few shavings from a wedge of Gibbston Valley Balfour cheese
Method
Pan fry the chicken and then put it in the oven at 180degC for 15 to 20 minutes. While the chicken is cooking, prepare the risotto.
Rinse porcini in water (watching for small stones). Soak the porcini in cold water for half an hour and then bring it to the boil.
Strain off the liquid and retain it to use in the risotto. Keep the porcini.
Finely dice the onion, leek, garlic and thyme.
Bring the chicken stock and porcini to the boil.
Sweat off the vegetables without colouring and add a splash of wine. Add the rice and stir.
Add a couple of ladles of chicken stock and cook out until the liquid disappears, then add more stock until it's just cooked.
Add seasoning - salt and pepper to taste, a knob of butter and baby spinach.
Top the risotto with sliced chicken breast and shaved Gibbston Balfour (use a vegetable peeler)
Top tips
• Keep porcini mushrooms in the pantry. This way you will be ready to whip up a delicious serve of risotto on a cold winter evening.
• Baby spinach can be replaced with frozen spinach at home.
• Use leftover roast chicken instead of breast; just add to the risotto with the last ladle of stock.
• Replace chicken stock with water and stock cubes.
• Gibbston Balfour can be substituted with either Pecorino or Parmesan.
• A vegetarian option is great with broccoli and blue cheese instead of chicken.
