Here in Queenstown, NZ there is a hint of spring in the air, the mountains snow is melting away gradually, rivers are running a little faster, blossoms are coming through on the trees in town and the sun is coming out and warming the place up after the chilly winter of the last few months. Ive managed to get up the mountain a few times, sometimes in blizzard conditions but now with the sun shining its time to think about our garden again.
Since leaving Auckland and our roof top garden behind we havent had a chance to get things growing, one due to work and secondly due to weather, since the sun has come out we spent the last few days knocking up a small planter to get things started, and get some things growing. We will be growing the things I cant get from my suppliers such as Anise Hyssop, Lemon balm, many basils, mints, and hopefully if I can find some plants we shall have a patch of Alpine strawberries.
After eating in Curtis Duffy's 2 Michelin star restaurant in Avenues last year I was inspired by his use of herbs right through his menu from the first course to the last, all amazing matches, this has pushed me in this direction and now things are up and running at the Wakatipu Grill we can march on and implement some great new dishes.
I will also be looking to push through a new herb range of Macaron in the Lake Counter and Deli for Roselle, so there are a few thing to look forward to over the coming weeks on top of the Rugby World Cup which is sure to bring many people to the country over September and October.
With views in the area such as these it doesnt take much to become inspired by nature and get things growing.
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