Journey west

Travelling from Dunedin to Karamea, December 2015

New Zealand and Purukanui Farm

I just moved to New Zealand to the town of Dunedin. I am staying at a beautiful farm looking over Purukanui Inlet and Blueskin Bay in Mihiwaka. Its about an hour bikeride from town, and the views are amazing riding around the hills, and up and down the hills.

These are some photos of the farm and the animals.

 The inlet

The farm

 The apple tree in the back garden with some cabbage and celery

The apiary site where I am taking care od three Warré beehives, skillfully built by Nick Holmes, near Mount Mopanui.

The cobbles

 the bath

Some local hills I have been riding around.

View from near swampy summit looking south towards Pineapple and Nichols MTB tracks

The view from Swampy Summit west (above) and east (below)

French Custard Caramel Pie

French Custard Pie, at Robert Blanc Mountain Refuge (Originated from Brittany), en route Tour Du Mont Blanc, France.

After walking over 1500 metres up and down over the highest pass I have been on, we arrived late afternoon at Robert Blanc refuge. No walkers were there. Just Adriano, a french boy and an amazing cook!

He cooked us mountain soup with fromage (tomo de prezzo local cheese; we were near the italian border), wine and roast chicken with champignon and herb rice. We were so impressed and grateful already, then eh came out with this huge delicious custard pie, a recipe from his family in Brittany.

Ingredients

6 Eggs

1 cup Flour

1 cup Milk

1/2 cup Sugar

1/2 cup pitted prunes

Method

Whisk all ingredients together except the prunes.

Pour into a deep pie dish.

Chop the prunes and scatter in.

Bake for 1 hour at 150 C or till golden on the edges.

Serve with caramel cream and salted caramel sauce!