Known as “The Adventure Capital of the World,” Queenstown is the ideal location for folks who love outdoor adventures and challenges. Hikers, skiers, bungee jumpers, sky divers, white water rafters and mountain bikers will all find lots to do with Queenstown as their base of operations. And if their traveling companions are less likely to risk life and limb following the above pursuits, they can enjoy a gondola ride for a view overlooking Lake Wakatipu, a cruise on the lake, or a wine tour at New Zealand’s largest wine cave at Gibbston Valley. Pleasant walking trails, golf courses and hot springs spas offer a day of relaxation when the adrenalin wears off.
Signature Drink of Queenstown – “Slingdog Millionaire” Teapot Cocktail New Zealand’s “teapot cocktail” comes in many forms. This is a similar recipe similar to one from Melbourne’s most famous hangouts, the World Bar (theirs is a well-kept secret!)
- 5 oz London dry gin
- 2 oz peach schnapps
- 3 oz passionfruit nectar
- 3 oz fresh lemon juice
- 5 oz cranberry juice
- Pineapple chunks, orange and lime slices, or seasonal berries
- Teapot full of ice
Instructions:
- Add all ingredients except garnish to a prechilled teapot
- Gently stir and add fruit garnishes to the pot
- Fill teacups with fresh ice, and pour the drink into the cups
Signature Dish of Queenstown – Mince and Cheese Pie
Ingredients:
For the crust:
- 1 lb puff pastry
- 8 slices cheese of your choice (cheddar, edam are traditional)
For the filling:
- 1T olive oil
- ½ onion, finely diced
- 1 carrot, finely diced
- 1 pound ground beef (ground fine)
- 2 cloves crushed garlic
- 2 c beef stock
- 1T tomato paste
- 1T worcestershire sauce
- 1T Kitchen Bouquet or soy sauce
- 1t mixed herbs (Italian seasoning or similar)
- 1/2t fresh ground pepper
- 2t cornstarch stirred into ¼ c water
Egg wash:
- 1 egg whisked into 1t milk
-
Instructions:
- Heat 1T olive oil over medium heat, add onion and carrot and saute about 5 minutes until soft. Add crushed garlic and saute until fragrant – 1 minute.
- Add in remaining ingredients except cornstarch and cook over medium heat approximately 20 minutes, stirring until well blended. Add cornstarch and cook an additional 2-3 minutes until mixture has thickened.
- Roll out ⅔ of the pastry dough to fit a 9 inch pie pan. Add the cooked filling and top with the cheese slices. Roll out the remaining pastry and top the filling, crimping the edges to the bottom pastry to seal the pie. Prick holes in the top and brush with the egg wash.
- Bake at 350 degrees for 35-40 minutes or until crust is golden brown.
- Serve immediately. Leftover pie can be stored in the refrigerator up to 4 days (if there are any leftovers – doubtful!)
