Green Light

Green Light

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.

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.

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.

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

What to do

1. Preheat oven to 220°C.

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

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.

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

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

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

What to do

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

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

Sherwood Queenstown



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