Since it opened nearly a decade ago, Queenstown’s Sherwood – a hotel and restaurant in a repurposed 1980s motel – has focussed on producing honest, ingredient-driven food, much of which comes from its own garden.

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In the past year, thanks to the efforts of husband-and-wife team, executive chef Chris Scott and general manager Hayley Scott, the hotel has doubled down on that commitment. There’s a zero-waste programme – refillable wine bottles, reusable takeaway coffee cups – and an even bigger new garden at nearby Mount Dewar, which supplies more than 80 percent of what you’ll eat there.

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On a recent visit, we ate a plate of wagyu bavette and a side of Brussels sprouts – and we can report, worthiness aside, they were very good indeed, slightly charred and slightly tangy. Put this on high rotation this winter.

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Roasted Brussels Sprouts, Parmesan and Caper Raisin Dressing

250g small whole Brussels sprouts

Pinch flaky sea salt

25ml olive oil

Dressing (see below)

10g parmesan, and mint leaves, to serve

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What to do

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1. Preheat oven to 220°C.

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2. Using a small paring knife, remove cores from the base of the Brussels sprouts.

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3. In a roasting tray, toss whole sprouts with the oil and salt, then place in the oven for 15 minutes. The outer leaves should have a slight char and the centres should become soft. Remove from oven.

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4. Add the dressing to the oven tray and stir into the sprouts while still warm.

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5. Transfer to a serving plate. Shave or grate parmesan on top. Tear over mint leaves, if desired.

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Caper Raisin Dressing

30g raisins

15g capers

1 clove garlic

6 mint leaves

30ml olive oil

20ml balsamic vinegar

Juice of ½ lemon

Pinch chilli flakes, or to taste

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What to do

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1. Soak raisins in hot water for 1 hour, then drain and squeeze dry. Drain capers and squeeze dry.

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2. Chop garlic, capers, raisins and mint until very fine. Add to a bowl with wet ingredients and chilli flakes. Combine.

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Sherwood Queenstown
sherwoodqueenstown.nz

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