A chef at Walter Peak High Country Farm was flown to Southland Hospital yesterday with moderate burns caused by a flare-up from a wood-fired barbecue.
The man jumped into Lake Wakatipu to cool the burns on his face, back, and arms, a New Zealand Fire Service spokesman told the Otago Daily Times.
The chef had put salt flakes on the barbecue in the Colonel's Homestead Restaurant kitchen to reduce the flame, about 5.15pm.
''He turned his back and it flared up on him - that can be caused by several different things.
''He's then run straight down to the lake to cool his burns off,'' the spokesman said.
The flare-up activated a sprinkler.
St John Queenstown station manager Craig Downing said the Lakes District Air Rescue Trust helicopter took the man to Invercargill for assessment and treatment for ''moderate degree burns''.
In a statement last night, Real Journeys chief executive Richard Lauder said barbecue procedures were being reviewed after the incident.
The barbecue area was added to the homestead only recently.
Those booked for the gourmet barbecue meal would receive a refund and complimentary cruise of Frankton Arm.
