Wild about food

The Wild Earth Kitchen restaurant at the historic Goldfields Mining Centre in the Kawarau Gorge near Cromwell. Pictures by Wild Earth

Justine Tyerman discovers old French wine barrels being put to good use in the Kawarau Gorge.

During recent travels in my turangawaewae, I came across the Wild Earth Kitchen at the historic Goldfields Mining Centre in the Kawarau Gorge near Cromwell.

Alongside the mighty Kawarau River in the heart of Central Otago, the chefs steam, bake, grill and smoke a delicious array of regional foods in retired French oak Pinot Noir wine barrels called “stoakers”.

We sampled the Oak Stave platter. The flavours were stunning — smoked merino lamb shoulder, lentil mash, creamy spinach and artichokes and pickled cucumber; Marlborough wild boar terrine, Cromwell cherries and currant chutney and micro watercress; free-range pork fillet, watercress, granny smith and fennel ragout, sage jus, maple almonds; chicken fillet, green beans and apple Waldorf salad; smoked Akaroa king salmon, asparagus quinoa and baby carrot, capers, and cilantro lime dressing.

I twisted the arm of Wild Earth head chef George Sumara and he gave me this recipe for the lime and coriander dressing he uses on Akaroa king salmon.

Lime and coriander dressingIngredients:

1kg of greek yoghurt

1 cup of fresh coriander

1 lime, zest and juice

1 tsp of brown sugar

1 tsp of ground coriander

Sea salt to taste

1 tblsp of Mirin sauce

Method:

Place 30 percent of the yoghurt from the 1kg container into the blender with all other ingredients.

Blend it until it's a smooth, runny sauce and then mix well with the rest of yoghurt.

NB. The texture should be nice and thick.