About the Chef:
Agustin Fernando Blanco
"I’m originally from Buenos Aires, Argentina but have been travelling the world for over 6 years now. My passions have always been surfing and snowboarding with the hospitality industry being a constant way of ensuring I could pay the bills while living life to the fullest. I’ve worked in every position in the restaurant and truly enjoyed it all. Interacting with people from all around the world has taught me many life lessons but in recent years, the kitchen became home. 2 years ago I arrived at the place that I now call home, Wanaka, and believe it or not the first place I have parked my car was right in front of this little shop called Soulfood. Without any doubt, I came in and felt an instant connection with it and just never left."
Soulfood Organics, Wanaka
Soulfood opened its doors 17 years ago. It’s changed a lot over the years, while consistently focusing on making organic food accessible to the Wanaka community. Being the only 100% gluten free cafe in town and carrying hard to find brands and products, it’s attracted an audience of health conscious consumers.
At Soulfood, they encourage awareness and responsibility in how we live, how we eat and nourish ourselves and each other.
Directions to Soul Food Organics
In this first episode, Agustin showcases a beautiful dish, Chestnut & Thyme Stuffed Cardrona Lamb Filet with Parsnip Purée & Black Currant Reduction, with ingredients locally sourced from the Wanaka Region.
Our main star of this dish is Cardrona Lamb, which we’ve also provided a vegetarian substitute for, as well. You can find all these ingredients at Soul Food Organics Cafe. They have a great variety of fresh, local produce, ready to eat meals and healthy desserts. So if you’re in the area, they’d love to see you and say hello!
500g Lamb Tenderloin
50g Crushed Chestnuts
2 Sprigs of Thyme, stems removed
3 pieces of string
2 Parsnips, medium sized
1 cup Organic Milk
Pinch of Salt, Pepper and Nutmeg
1/2 Cup Black Currants
1/2 Cup Balsamic Vinegar
2 Tbsp Honey
With a sharp knife, slit the tenderloin half way through to allow a crevasse for the stuffing.
Season your meat with salt and pepper then fill with the chestnuts & thyme.
Use your string to tie the lamb closed and set aside.
Peel and dice your parsnip, removing the core which will make for an easier mashing at the end.
Add your parsnips, milk and seasonings, simmer for 20 minutes or until tender then use a potato masher until creamy and delicious.
If required, add more or less liquid to achieve a mashed potato consistency.
While parsnips are cooking, in a separate pan, heat black currants, balsamic and honey.
Cook black currants, balsamic and honey until they achieve a glaze-like consistency.
Put blackcurrant glaze aside in a small dish until needed.
5 minutes before puree is done, heat a frying pan over med-high heat with a splash of olive oil.
Sear lamb on all sides then remove from heat and cover, allow to rest while finishing the parsnip puree.
Lay lamb tenderloins over each other to plate, along with parsnip puree and blackcurrant glaze.
Book a Vehicle With Mighway
Now that you’ve got this exclusive recipe using the best produce from the Wanaka region, you’ll be a pro at cooking your own take on this Cardrona Lamb recipe. So, get the best of both worlds with experiencing Wanaka and it’s local food, by booking your next culinary roadie with Mighway!
Rent your own private motorhome direct from owners, and have the freedom to travel where you want, when you want, and even cook what you want!