New-Zealand born Steve Best had his first experience working at Blanket Bay eight years ago, when he was sous chef at the exclusive lodge.
In 2008 Mr Best returned, and was promoted to the position of executive chef in August this year, where his focus is to uphold the "impeccable standard" of cuisine for which Blanket Bay is renowned.
After beginning his career training at the then Christchurch Parkroyal, Mr Best crossed the Tasman where he worked at the Park Lane, Sydney, restaurant Bilsons, now known as Quay, before returning to Christchurch to take up the position of Canterbury Tales head chef and then head chef at Pegasus Bay Winery.
Using the best regional produce New Zealand has to offer and combining that with skills and techniques to produce contemporary food styles and flavours, Mr Best said the Blanket Bay team would continue to develop the lodge's cuisine for years to come.
"I have chosen a recipe to share that shows that food doesn't need to be complicated to taste great," he said.
"The recipe is for our roasted vine tomato soup with one of the many garnish options we use to finish our dishes.
"In the height of the summer growing season we use some of our own homegrown heirloom tomatoes from the glasshouses we manage on site.
"I have offered a soup recipe to share as the main courses we offer at Blanket Bay can be very complex in the structure, whereas this soup is simple, yet exquisite.
"The soup garnish is designed to be suspended above the hot soup [as pictured] so the guests can literally smash the bruschetta and release the flavours and textures into the soup.
"No-one will taste anything twice during a stay at Blanket Bay. Our five-course dining experience changes daily and takes into account the length of stay.
"The serving of this style of soup lays a precedent for a dining experience which would continue through several courses to hand-made petit fours served with coffee at the end of the meal.
"If you're reading this and would like to find out more about what we do here, then you will have to make a booking and come for the entire Blanket Bay experience!"
Roasted Tomato Soup, Garlic Bruschetta and White Balsamic Foam
Serves 10.
Soup
10 vine tomatoes (split in half and roast in hot oven with a little brown sugar, olive oil and smoked paprika)
50ml olive oil
6 large red onions, chopped
5 whole cloves garlic, crushed
2 litres canned whole peeled tomatoes
2 tsp tomato paste
1 litre water
250ml white wine
1 cup fresh basil/thyme/Italian parsley
1 tbsp toasted cumin seeds
1 tbsp toasted fennel seeds
1 tbsp toasted coriander seeds
50ml good-quality red wine vinegar
50g brown sugar
White balsamic foam
100ml white balsamic vinegar
100ml water
50g sugar
2 sheets gelatine (soak in cold water)
Method
Put olive oil, red onions, garlic and toasted spices into a large roasting tray.
Gently roast until onions soften and start to caramelise.
Add tomato paste, roasted tomatoes, tinned tomatoes, white wine and water.
Place in oven at 180degC for 1 hour.
Add herbs, vinegar and sugar.
Rest for 15 minutes to infuse.
Push through sieve.
Adjust seasoning and heat to serve.
For bruschetta, slice stale bread into thin slices, brush with garlic oil and bake for about 8 to 10 minutes or until golden brown.
Set aside.
For foam, place vinegar, water, sugar in a pot and bring to a simmer.
Remove from heat and add soaked gelatine.
Whisk mixture over a bowl of iced water until light and frothy.
Place in a lined container and set in the fridge.
Once it is set, cut into desired shapes to serve.
