On Malaghans Rd between Queenstown and Arrowtown is The Flight Park. Known for its children's lunch menu, coffee, cakes and biscuits as well as aerial entertainment, The Flight Park has a relaxed country-club feel and well manicured open lawns and vistas to match. There's a generous outdoor/family-friendly space.
It really is the perfect place to take some time out and watch hang-gliders soar and paragliders land while enjoying your favourite snack or beverage.
Everyone has their own trusted recipe for a chocolate chip/chunk biscuit, but this one is definitely worth trying. It has the perfect texture and gets the balance just right between crisp exterior and chewy centre. - Jason Moss
Soft and chewy chocolate chip biscuits
½ cup butter
¼ cup sugar
½ cup brown sugar
1 cup plain flour
¼ tsp baking soda
½ tsp salt
1 tsp vanilla essence
1 large egg
½ -1 cup chocolate chips
Method
Heat oven to 180degC. Combine butter, sugar and brown sugar then beat until light and fluffy. Beat in vanilla essence and egg until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips. Form (desired size) on to a lined baking tray and bake for 8-10 minutes.
Gluten-free brownie
250g butter
175g cocoa, sifted
500g caster sugar
125g rice flour
½ tsp (4g) baking powder
6 eggs
7g vanilla essence
Method
Heat oven to 180degC. Beat butter and cocoa until mixed. Add remaining ingredients then mix until just blended.
You can use a large muffin tray for individual portion size (lower the baking time), but for a larger brownie, bake for 30-35 minutes.
Chef's tip: We all know the key to a good brownie is to not overcook it; that way you get the rich fudgy centre with a firm edge. The best way to check is to wobble the pan in the oven. If the outside is cooked/firm and the inside has a nice crust but still has a little movement/wobble, it is time to take it out of the oven.
