Gourmet Tramping in New Zealand
John Sawyer and Liz Baker(Out of Print)
240x170 mm, colour throughout
Do you fancy the idea of preparing and eating a chorizo sausage and fennel risotto, accompanied by a Cloudy Bay Marlborough Sauvignon Blanc, at the Nydia Bay Hut in the Marlborough Sounds?
Or perhaps you would prefer to watch the sun go down while you dine on a pork fillet with lemon, olives and couscous, plus a bottle of Trinity Hill Hawke’s Bay Chardonnay, on the slopes of Mt Ruapehu in Tongariro National Park?
Gourmet Tramping in New Zealand is all about indulging your senses in the spectacular surroundings of the back country. The authors have never been fans of bird-seed scroggin and energy bars, or boil-in-the-bag, just-add-hot-water, instant pasta blarrrrggh carried by the average tramper. If, like them, you love tramping but also enjoy eating scrumptious food, this book will be more valuable to you than insect repellent, earplugs or a Lonely Planet Guide.
Fourteen of the country’s most beautiful two-day walks, ranging from Great Barrier Island to Stewart Island, and many in national parks, are described.You’ll find details of where to buy the ingredients for your gourmet meal, how to get to your tramp and what to do nearby, facts about huts and facilities, how to cook the meal and which well-matched New Zealand wine to take with you.
The concept of gourmet tramping adds a delicious dimension to a much-loved pastime of thousands of Kiwis and overseas visitors, who can now look forward to celebrating the end of a wonderful day in the wilderness in luxurious style.
John Sawyer experienced an epiphany a few years ago over dinner in a hut on Mt Arthur, Kahurangi National Park, when he decided to rid the world of soggy and bland tramping meals. A plant ecologist with the Department of Conservation, John has a special talent for finding beautiful destinations in which to share fine food with good company. He invites you to join him on a trip to the Valley of Deliciousness.
Liz Baker has travelled extensively, sampling some of the world’s best and strangest food in spectacular places. Among the most memorable were whitebait fritters cooked on a Primus beside a South Island river; and a chicken, lemon and almond tagine in Morocco (worth every bumpy minute of a two-hour motorbike ride into the Atlas Mountains). She believes that nothing beats a simple but tasty meal in a superb setting.