Gourmet Menus
One of the aspects most critically acclaimed is our delicious cuisine, expertly prepared by specially selected guides with exceptional cullenary talent - all over an open fire!
Clients and journalists agree, the gourmet meals contribute to an unforgettable experience...
Landsborough Wilderness Experience - Evening One
Hors-d’oeuvers accompanied by local New Zealand wines.
Marinated Chicken accompanied by a vegetable stir-fry, Rice Pilaf and a Tomato & Onion Salad. For desert, fresh fruit served with a rich secret recipe Dutch Oven Chocolate Cake.
Mediterranean Chicken
Cooked in garlic, dijon mustard, balsamic vinegar, honey, and olive oil marinade.
Grilled until tender over the open flame.
Rice Pilaf
An inspired Middle Eastern rice dish infused with vegetable flavours.
Tomato and Onion Salad
Sliced tomatoes and finely chopped red onions dressed with garlic, basil, balsamic, honey and olive oil vinegarete.
Fresh Fruit & the secret Dutch Oven Chocolate Cake
A secret Landsborough chocolate cake recipe baked in a Dutch oven within the hot embers of the open fire.
Served with a generous dollop of cream.
Landsborough Wilderness Experience - Evening Two
Hors-d’oeuvers accompanied by local New Zealand wines.
Mediterranean Leg of Lamb served with Greek styled Potatoes and Salad. Not to mention a famous Fruit Crumble for desert to satisfy even the toughest critic.
Butterflied Leg of Lamb
Marinated in Balsamic vinegar, dijon mustard, garlic, rosemary and oregano. With salt and pepper to taste.
Seared to perfection on an open flamed fire.
Greek Potatoes
Lightly tossed in olive oil, rosemary, salt & pepper.
Wrapped together tightly to infuse all flavours baked on hot fire embers.
Greek Salad
Fresh cucumbers, tomatoes, onion and green peppers, dressed with a garlic, oregano, and lemon juice vinegarete. Lightly topped with crumbled feta cheese and kalamata olives.
The perfect compliment to the succulent lamb.
Followed by the famous Fruit Crumble
Seasonal fresh fruits topped with a nutmeg and cinnamon crumble.
Served warm with a drizzle of cream.
© PETER GOSNELL, DINNER?
CAMP FIRE COOKING