Akaroa Salmon at Wainui

In between birthday parties and Christmas we decided to spend a few days at a lovely spot in Banks Peninsula, Wainui. In these parts you call it a bach, further south it may be called a crib or a holiday home. It is a special place renovated and owned by dear friends P and T, sadly T passed away at the beginning of 2011 so the place has extra meaning when we visit. There, mornings begin with fabulous deafening native bird song, which continues quietly through the day and into the twilight. I just love it, we always find it the perfect place to relax, or read, or chat about the year gone and the one ahead.  We also love the walks along the valley road and the Wainui waterfront. Thank you P, we will book again for next year.

The bay had a visit from a huge cruise ship, providing an interesting thing to gaze upon (and dream) from the bach balcony.

Time for a chat

And of course it is also a great place to sample some new recipes and wines to match. This visit we decided a simple BBQ was in order for the first night and cold smoked Akaroa salmon for the next night. Both dishes accompanied by fabulous seasonal vegetables. It was a classic 'coals to Newcastle' moment as the salmon farm is very near where we were staying, a good thing -  as I also knew you could purchase Akaroa Salmon from the wharf at Wainui. So, one early morning visit scored a beautiful fish (about 5kg) that I knew would be perfect for the Christmas Eve party we were to attend that night (where we were staying).

We stuffed it with 1/2 cup chopped fennel, two spring onions, two sliced lemons, salt and pepper and rubbed the outside with olive oil. Baked at 200 degrees (wrapped in tinfoil) for about 40 minutes, we let it rest for about 1/2 hour before removing the tinfoil and serving with a crusty bread and aioli. Armed with their forks 17 very happy party goers devoured it. So simple, so absolutely fabulous!