Lakeside getaway is clan-tastic fun

By EWAN McDONALD

God (whichever model you choose to believe in) made some places just for holidays, and it would be churlish not to use them.

For our money, Taupo is one of the best. It's the perfect spot to pull together four generations of the family, aged from just under 3 to 77-and-a-bit, from all over the North Island.

"Our money" is another reason. Taupo has something to suit every family budget, from camping grounds and caravan parks to exclusive lodges and hideaways. It's close for the snow, the lake is mostly safe for boating and swimming, there are rivers for fishing, theme parks for kids, adventure activities for thrills - and a heckuva lot of places for doing nothing.

Being smack-dab in the middle of the island also means that if you somehow manage to get bored with the place it's only 45 minutes up the highway to Rotorua and its attractions, both natural and dubious. The Bay of Plenty seaside playground is another easy day trip and you'll be back in Taupo in time to get the kids to bed.

For Labour Weekend we rented a lodge on the lake edge at Hotwater Beach, inside the city limits but seemingly miles from civilisation. One of four lodges owned by the Lombardi winemakers of Havelock North, Greenwood Lodge sleeps 12 and has welcomed the rich, famous and families like us since passing out of its original ownership several years ago.

Because I had the good luck to marry into a family of exceptional cooks, the weekend menu was one of the major items on the agenda before we convened on Friday and Saturday. It was resolved that everyone brought produce from their home region: fruit from the Bay of Plenty, meat and chicken from the Taranaki branch (for some reason it's cheaper down there), vegetables from Auckland and the highway south and, from Hamilton, Nan's famous cakes, chutneys and pate.

And because we're a Kiwi family and brother-in-law John is a marvellous barbecue cook, we threw everything at him and told him to produce miracles. Which, with the help of these and a few other recipes, plus a few willing hands in the kitchen and mine on the bottle-opener, he did.

RECIPES

John's Famous Chicken Marinade

6 Tbs char sui sauce
2 Tbs dry sherry or rice wine
1 Tbs light soy sauce
1 tsp freshly ground ginger
1 tsp crushed garlic

This is enough for two chicken breasts or four chicken thighs. Chicken is best without skin as it will blacken before it is cooked through. Marinate for 1 hour. This can be used for pork but you'll need to marinate it overnight.

Lemon Chicken Nibbles

1kg chicken nibbles
1 tsp grated lemon rind
1 Tbs cup honey
1/4 cup lemon juice
1 Tbs ginger wine
1 tsp grated ginger
1 tsp chopped mint
1 small cube chicken stock

Mix together, add chicken, marinate for 6-12 hours. Barbecue and baste with marinade while cooking.

John's word on steak

If it's rump, buy it several days ahead and allow to age in the fridge. A more tender cut, like scotch fillet, can be cooked on the day it's bought.

Get the barbecue very hot. Rub the steak with a cut garlic clove and cook one side at a time, turning only once.

Once cooked to preference let the steak relax for 4 minutes before serving. This is also a handy time to get another beer. Only then add salt and pepper. Adding salt while you're cooking steak will cause the juices to run and you will end up with dry, tough steak.

Under no circumstances allow the cook to go thirsty. Remember, man is not a camel.

Nan's Mustard Pickles

1 large cauliflower, cut into small florets, the stalks cut into small cubes
20 pickling onions, quartered
Salt
5 to 6 cups vinegar (half white, half malt)
2 cups sugar (or to taste)
1 cup flour
1 Tbs turmeric
1 Tbs curry powder
Extra vinegar

Put vegetables into a glass or china bowl, sprinkle liberally with salt and leave to stand overnight. Pour off liquid and dry vegetables on paper towels.

Put in saucepan with vinegar and sugar. Bring to boil and simmer gently for 6 minutes. Mix flour, turmeric and curry powder to a smooth cream with a little vinegar. Stir through gently and simmer 2 to 3 minutes to thicken.

Pack to overflowing in sterilised jars and seal. It's wonderful with cold meats or cheese.