Craig Cooper was on the lookout for a chance to experience something new.
The 27-year-old, originally from Bournemouth in the United Kingdom, booked a flight bound for New Zealand after much thought, planning to stay for six months.
Now in his eleventh month, Mr Cooper is in the process of applying for his second visa.
The opportunity to join the Ultimate Hikes family and work on the Milford Track as Mitre Peak Lodge's head chef was something to which he could not say no.
"What an amazing experience and what an amazing place to call home.
"I get to stare straight at Mitre Peak every time the kitchen door opens - it's breathtaking.
"It's not until you walk Milford Track yourself that you realise we are amongst some of the world's most beautiful walks.
"To be able to experience the track first-hand rather than just hear all about it from guests at the lodge was incredible.
"Even when the heavens open there is an upside: the waterfalls are epic," he said.
Before arriving in New Zealand, Mr Cooper spent 11 years training and working as a chef around Bournemouth, spending five years working for a worldwide hotel chain, the Marriott Group, and also held positions at golf clubs, "upmarket pubs" and restaurants.
His last job before landing in New Zealand was working for United Kingdom celebrity chef Gary Rhodes - "a true highlight".
At the Mitre Peak Lodge, salmon is often on the dinner menu and, despite his love for fish and living next to the sea, his favourite course is dessert.
"Warm chocolate fondant: it's an amazing complement to any meal and after four days of walking, it's always well received by guests."
Warm Chocolate Fondant
Serves 5
INGREDIENTS
150g unsalted butter
150g icing sugar
150g dark chocolate
3 eggs
3 egg yolks
25g plain all-purpose flour
cling wrap
5x individual oven-proof moulds
Method
1. Heat oven to 190degC.
2. Put the chocolate and butter in a glass or metal bowl and place over a saucepan of simmering water - make sure the bottom of the bowl is not touching the water. Keep mixing with a wooden spoon until melted together.
3. Sieve flour and sugar together, making sure there are no lumps.
In a separate bowl whisk eggs together and leave to one side.
4. Once the chocolate and butter have melted, remove bowl from the stove and place on a cloth on the counter. This will stop any excess water leaking on the floor.
5. Whisk the eggs into the mix followed by the sugar and flour mix.
Make sure you do not stop whisking while adding the sugar mix, as you will end up with lumps in the mixture.
6. Continue to add sugar until completely mixed in. Leave to one side.
7. Using the cling wrap - don't worry, cling wrap doesn't melt or burn in the oven when used this way - place a square sheet over each mould, making sure it is 3cm bigger than the mould.
Using a clean dish cloth, push the cling wrap into the mould, making sure all sides are covered and there are no holes.
8. Pour the chocolate mix into the moulds, filling to three-quarters, and place in the fridge.
9. Place the fondants in the oven and cook for 15 minutes.
10. Remove fondants and turn out on to a plate.
11. To finish, dust with icing sugar and serve with a big scoop of vanilla ice-cream.
