My brother and his partner were flying from Auckland and needed accommodation - not too far from Queenstown airport because they were only here for the weekend and didn’t want to spend too much time driving.
We are a family that likes to be together apart, i.e. each couple required their own space to break out into. My partner had a game of golf that he “couldn’t miss” so would be joining us from Arrowtown in the evening (don’t you just love families?). We’re a discerning bunch so we needed good food in a stylish, cosy environment. And the octogenarian was paying so the final bill needed to be reasonable enough to prevent a sudden episode of chest pain.
Slightly overwhelmed I realised it could be only one place, The Great Glenorchy Alpine Base Camp, where we were embraced by owners Liz and Doug, shown to our luxury cabins - one for each couple, thanks guys - and enjoyed afternoon naps (after our big 45-minute drive from Queenstown) by the crackle of the cabins’ woodburning fires. Fire takes centre stage at Base Camp. We sit around a cleverly engineered one outside for pre-dinner drinks and nibbles, and Liz cooks on a wood-fired Homewood Matriarch Stove in the open kitchen.
Base Camp Kitchen’s unique offering is food lovingly slow-cooked in cast iron pots on the fire and served family style on communal tables. Everyone helping themselves or being served by someone who enjoys playing camp mother (there’s always one) as you get to know fellow diners. Liz is a smart cook; she knows how to feed people well without the need for flashy ingredients, serving convivial comfort food that makes people ooh and aah, coming back for more as they satisfyingly lick their fingers. She also holds cooking classes where you could learn a few more tricks.
I thought I’d follow suit and create not too pricey, slow-cooked dishes, but then the ever-generous Liz said, “hey I am in the middle of writing a Base Camp Kitchen cookbook, would you like me to send you some of the recipes?”.
Thank you, Liz and here they are, slightly adapted by me (ever the food editor) for you to gather your loved ones around the table, hopefully fireside, this winter.
Braised beef with mushroom gravy and gnocchi
SERVES: 6
2 beef cheeks (approx 1.2kg), untrimmed
60g dates, chopped
1 red onion, chopped
1 leek, washed and sliced
5 gloves garlic, peeled
1 Tbsp chopped rosemary
2 Tbsp tomato paste
1 Tbsp marmite
500g packet gnocchi
6 Portobello mushrooms, chopped
Fresh herbs, chopped, to serve
Liz says: “This is the ultimate mid-winter comfort dish. There is something so satisfying about biting into soft potato gnocchi clouds mixed with tender beef, mushrooms and gravy.”
I say: It may be time to get over my packet gnocchi prejudice.
I enjoy gnocchi in restaurants but have never made my own and I believe there are better store-bought options (i.e. not so rubbery) available these days, so perhaps I may revisit this subject here in the future. If you have recommendations let me know.
The gnocchi bulks out this rich, warming dish and water being the only liquid Liz uses was a pleasant surprise, there’s no need to buy wine or stock. It’s convenient that the beef can be cooked in advance and finished off before serving.
You could even make and freeze, defrosting slowly in the fridge overnight before continuing from step five,
Method
Heat oven to 160°C.
Rub beef cheeks with olive oil, salt and pepper. Place in a flameproof lidded casserole dish, then add two cups water to approximately halfway up the meat.
Place in the oven and cook for two hours, turning the beef after one hour (salt helps break down the meat bonds, so if you are finding a cheek is being extra stubborn while cooking, sprinkle with more salt and add a bit more water).
Add dates, onion, leek, garlic, rosemary, tomato paste and marmite. Add more water if required and return to the oven for another 1-2 hours until meat has softened and juices have thickened.
Remove beef from the oven. It will hold at this point if you are cooking in advance.
When ready to serve. Bring the beef back to a simmer on the stove top, this will help thicken the juices if required, or you may need to add more water.
Cook gnocchi according to packet instructions, drain and add to the beef along with the mushrooms and simmer until mushrooms are cooked.
Crack over some black pepper and sprinkle with herbs before taking to the table.
Colourful carrots with cranberries, charred pears, maple and mint
Liz says: “Winters can be a bit devoid of colour so wherever possible I love to add a bit of vibrancy and joy to the table with pops of orange, purple and red. Charring the carrots and pears and glazing while hot creates a lovely candied-earth flavour and a dash of orange rind on top finishes the mid-winter theme perfectly.”
I say: Hear hear! Slice parsnips into the mix if you have them and larger carrots benefit from slicing in half vertically also.
SERVES: 6
2 bunches baby carrots
1 Tbsp olive oil
2 ripe pears, cored and sliced longways into eighths
Maple syrup or honey, for drizzling
¼ cup dried cranberries
Zest of ½ an orange
¼ cup mint leaves
Method
Heat oven to 160°C
Rinse carrots, chopping off any ends that are extra stringy. Trim the green tops, leaving 1cm-2cm of stalk. Reserve the green leaves to chop and sprinkle on top.
Place in a roasting dish with olive oil and salt and pepper.
Roast in the oven for 30 minutes or until cooked, turn once or twice to brown. A few crispy bits are good.
Meanwhile, in a separate frying pan on high heat, char the pears with a drizzle of olive oil and set aside.
Once carrots are cooked, toss through the cooked pears with a drizzle of maple syrup. Sprinkle with cranberries, grated orange zest and chopped mint (and carrot leaves if you have them) to serve.
Chocolate lava pudding
SERVES: 6
Liz says: “This is a classic and fan favourite at Base Camp Kitchen that came about from a quest to find a dessert that hit the sweet spot between a fondant and a self-saucing pudding. Crafted from simple but high-quality ingredients, this dish is the perfect end to an evening with loved ones.”
I say: Yes! Here’s a hot pud that can be made in advance ready to pop in the oven when required. Make it, you will not be disappointed.
250g block 50% dark chocolate
250g butter
6 eggs
100g brown sugar
250g gluten-free self-raising flour
Method
Melt chocolate and butter in a saucepan with a pinch of salt over a low heat, stirring regularly. Beat eggs and sugar until creamy and thick.
Stir in melted chocolate and butter and fold in flour until combined. Pour into a small (approx 22cm) baking-paper lined oven dish and refrigerate until ready to bake.
Heat oven to 150°C and bake 10-15 minutes, checking regularly until it’s spongy on the outside and gooey in the middle, or cook a little longer if you prefer it more cakey.
Serve hot with vanilla ice cream.
