The Tin Goose Cafe Cookbook

A passion for cooking and years spent creating recipes for the family owned Tin Goose Cafes in Central Otago inspired Jeanie Watson to write her own recipe book.

New recipe books by South Island chefs are as scarce as hens’ teeth. One reason for this, as Jeanie discovered is that in the current economic climate New Zealand Publishers are very reluctant to accept books by newbies, regardless of talent. Not one to give up, Jeanie decided to give it a go.

This involved not only creating the recipes, but also doing her own food styling. With the assistance of Suellen Boag (photographer) and a local design company (Feast Creative) she got the book on the way.

She had to do her own marketing and publicity, a major task. But she did it! The first edition sold out rapidly and a reprint has already been done. Fired up by her success she’s now onto writing her second recipe book.

Jeanie is keen to promote Central Otago’s abundant fresh regional food. One of her favourite creations, a spicy Central Otago Cherry Chutney makes good use of the local cherry harvest. As cherries are easily frozen this recipe can be made at any time of the year. She has also turned venison, another local delicacy into a hearty recipe for venison, mushroom and wild thyme pies.

As some-one who was born and bred in the area she knows that many Otago cooks have a long way to drive to get to their local supermarket so she has made sure that many of her recipes don’t include too many exotic ingredients. They are based on the kind of ingredients which will already be in the pantry or fridge.

The South island is where there is still a strong tradition of home baking and it’s these recipes which especially make this book a bit of a treasure and an opportunity for us to sample her version of these kinds of goodies at home.

I’d recommend her carrot cake iced with cream cheese icing and a decorative topping of pistachio nuts, coconut thread and dried cranberries. And her ginger crunch recipe. This consists of a base made with wholemeal flour, almonds and hazelnuts. Topped with a ginger icing and a garnish of chopped toasted pistachios they are a wickedly rich treat for afternoon tea.

Jeanie is a keen gardener who keeps her cafés supplied with herbs and veggies she has grown herself. Most of her salad recipes are ones which can be enjoyed throughout the year.

The roasted kumara, baby spinach and parmesan salad has an interesting dressing which is a blend of olive oil and Barker’s mango/peach chutney. But the one I keep coming back to most is her marinated mushroom salad, a mixture of mushrooms, spring onions, baby spinach, green pepper, thyme, basil and a balsamic vinaigrette. For a light meal I like to crumble some feta on top.

In her striking winter ruby salad hot colours of crimson and orange contrast with the bright green of parsley and chives. The dressing is sweetened with honey and orange juice and sharpened with mustard. It brightens up a dull winter’s day, and it’s very healthy!

There are a few little hiccups. Some of the recipes such as her Best Cheese Scones which include 250 gm of butter and 6 cups of flour come in very large quantities and need to be scaled down from a café sized batch to a size more suited to an average New Zealand family. And in several of the recipes the size of the tins is not stated. This is a crucial omission because the tin size makes a significant difference to the amount of time needed to bake a cake.

But it is good to discover a new South Island chef who uses fresh regional foods with flair and creativity.

The fact that this is Café Style food which is quick, easy to make and tastes good, will appeal to many home cooks.

The Tin Goose Cafe Cookbook
by Jeanie Watson
Photographs by Suellen Boag
Tin Goose Publications
RRP $50

The following recipe comes from The Tin Goose Café Cookbook.

Winter Ruby Salad

2 carrots peeled and grated
2 beetroot peeled and grated
2 oranges peeled and segmented
1 finely sliced red onion
1 cup flat leaf parsley leaves
3 – 4 tbsp finely chopped chives

Dressing
1 tbsp manuka honey
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp grainy mustard
1 clove garlic finely chopped
3 tbsp fresh orange juice

Toss salad ingredients together.
Whisk or shake the dressing ingredients then combine with salad.