I’m not quite a year into this diagnosis & the same frustration pops up when I’m invited out for lunch, or to a friends’ house after work on a Friday for drinks. Or “fancy an ice cream?” on a boiling hot day in Summer. Spontaneity doesn’t work for coeliacs & food unless it’s an establishment where we know it’s tried, tested & we feel safe.
Picture a sweltering hot, blue sky day in Wanaka, walking along the beachfront watching the kayakers & paddle boarders enjoying life on the glistening lake. “Shall we go for an ice cream?” was the suggestion. I’m not a huge ice cream person, it would be a rare treat on a baking hot day. We popped into Patagonia, the queue was long, the thought of that freezing cold yumminess on the tongue was making me salivate. As we itch closer to the counter, I notice a wee ALLERGY sign saying they can’t guarantee there’s no cross contamination. I ask anyway – “Would you have anything suitable for a coeliac?” “ I wouldn’t risk it” was the immediate response. I completely respected their honesty. Deep down I knew this was going to be the case anyway.
We leave the shop & I’m trying not to feel envious of the other two happily licking & thoroughly enjoying their deliciously cold ice cream. I rarely eat ice cream – but now I WANTED one!! Silently I sulked.
However, I’m gradually gaining confidence to eat out on the odd occasion. This usually involves lots research, communication with the cafe/restaurant & recommendations from other coeliacs.
Here’s my top 10 eateries in the Wanaka/Queenstown area.
(arranged alphabetically as I have OCD tendencies):
I first went to this café on the morning of the Moonlight Marathon. I was support crew for two runners in a rather remote location & the last thing I needed to be was glutened! I’d emailed well in advance so they knew I was coming & the staff were amazingly helpful & friendly. It’s always PACKED but its worth it.
This cafe was a go to for me prior to being diagnosed, slow cooked deliciousness served fast. They have a selection of meats to choose from, with some hot vegetables (kumara gratin is a must) & top it off with fresh salads. Conveniently located in central Wanaka & you can eat in or take away.
Modern French inspired cuisine with stunning views of Lake Wanaka & the Southern Alps. This is fine dining for sure & what wasn’t gluten free they adapted to suit. We chose the trust the chef option 2 courses for $55 or 3 for $65 & enjoyed a local award winning Pinot Noir.
This is literally on my doorstep, a short stroll from where I live & I’ve only recently discovered they can cater for coeliacs! They have a large post it note saying “If you’re coeliac let us know”. The savoury muffins are yum, but also give their ginger crunch a try. Perfect for morning tea.
Eric’s Fish & Chips – Queenstown/Wanaka
I felt like a normal human being eating here. We were in Queenstown with friends & I didn’t have to ask “what can I eat?” as it’s ALL gluten free! I hadn’t had fish & chip in ages, such a treat! Eriks is in both Wanaka & Queenstown. I’d highly recommend the home cut chips.
This would not have been on my radar at all as the hype is huge. They have over 14k reviews on google as it’s a ‘must do’ when visiting Queenstown & the queues are usually insane! I spotted a post on a coeliac facebook page that said it could cater for coeliacs. Win! The staff member I spoke with said she was coeliac too so it filled me with confidence to go ahead & order. It does take longer but hey, it’s worth it knowing they take the time to prepare it seperately. The GF bun is actually good!
Kika, I admit, is one of my favourite restaurants. Tapas style sharing plates full of flavour, every mouthful is a delight. We tend to save visits for a special occasion & usually go for the Just Feed Me (trust the chef) option where they continually deliver plates of goodness. If this is not what you’re into, the staff will always make suggestions on how many dishes you will need to suit the table.
This long standing cafe/restaurant has been serving Wanaka for over 30yrs & it’s still producing the goods. What excited me most was the full breakfast, they don’t substitue bacon & sausage for avocado & spinach (yes that was a suggestion in another cafe to make if coeliac friendly)!! They also have a designated GF fryer. Locally owned & operated, highly recommended.
This is a go to for me when popping over to Queenstown as the enitre menu is gluten free. Such a simply concept of freshly made corn tortillas & very tasty fillings from local ingredients. My favourites are the Ken Tuckyman (chicken), Bushman (porkbelly) & the Kōura (prawns). 2 tacos are just not enough! 2 locations one in the centre of Queenstown & the other in Frankton.
If anyone needed to do a pop up restaurant the team at Raspberry Creek Catering was it. Located in the spectacular Rippon Hall at Rippon Vineyard over looking Lake Wanaka, The Chef’s Table is a must! Chef Sams’ intention is that you will not leave hungry, his aim is to feed you! With the menu changing weekly, it’s hard not to visit more than once. It’s also an ideal spot for an apres ski to wind down by the open fire & watch the sun disappear behind the Southern Alps whilst enjoying a local craft beer or Pinot Noir.
Receipe for today Beef, bacon & mushroom pie.
What you’ll need:
800g of stewing beef (chuck steak/beef cheeks)
1 x large onion finely chopped
2 x garlic cloves finely chopped
4 x flat brown mushrooms chopped into chunky pieces
3 x pieces of streaky bacon chopped into pieces
1 x sheet of flaky puff pastry
2 x cups beef stock
1 x tbsp tomato paste
1 x tbsp GF flour
25g butter
Pre heat oven to 150deg. Chop up the beef into chunks & brown off in a heavy based oven pot (one with a lid). You may need to do this in batches. Do not rush this step, take time to brown, as this will develop flavour. Remove beef from pan & add the butter, garlic & onions. Fry until onions have softened. Add mushrooms & continue to fry for a few minutes. Return beef to the pan & add tomato paste & mix well. Sprinkle over the top the flour & mix well (this will help thicken the sauce). Add beef stock to the pan & stir. On the side fry bacon until crispy & then add to the pan. Bring the pan to the boil & then cover with double foil. It’s important to tightly double foil as this will act as a pressure cooker & when the beef is cooked, it will simply fall apart. Place lid on top & pop into the oven for 2+ hours. Be patient, do not lift off the foil to check!!
Take out of the oven & remove the foil. If the sauce is still a little thin, pop it back on a hob & reduce until it’s thickened. Season with salt & pepper.
Pastry – I cheated & found this flaky puff pastry simply delicious! Let it thaw before use, but don’t let it dry out. When you’re happy with the filling consistency, pour into a deep ceramic pie dish & cover with the pastry. Brush with a beaten egg (mixed with a splash of water) & pop back into the oven for around 25 mins until the pastry is a golden brown.
I served this with cauliflower mash & roasted brussel sprouts.
Enjoy!
I'm Not Awkward I'm a Coeliac 
Excellent Andrea,all looks great can’t wait to be over there to try them.xx
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