
James Stapley - Whare Kea Lodge & Chalet
Hotel and restaurant on a lake (Wanaka)
James Stapley was born in Kent in England. He began his apprenticeship at the age of sixteen in London’s Park Lane Hilton, training under Michelin starred chef Jacques Rolancy, and David Chambers.
Local Aoraki Salmon & Beetroot Gravelax with Orange Dressing, Herb & Cucumber Salad.

For six people
Ingredients
Fillet of Salmon (we use Aoraki Salmon from Mount Cook)
2 large Beetroot (peeled)
1 cup Rock Salt
¼ cup Brown Sugar
12 Coriander seeds
Fresh herbs - dill, chervil, Italian parsley, -watercress, basil
2 Oranges
60ml light Olive Oil
1 Lemon
1 teaspoon Dijon Mustard
1 Cucumber
Cooking method
Two days before:
Pin bone and trim the salmon fillet. Place it skin side down in a large dish and cover first with the sugar and then with the rock salt. Cover with plastic wrap and place a heavy pan, or chopping board, on top and place in the fridge for 24 hours.
After 24 hours:
After 24 hours wash off the salt and sugar and pat dry.
Next, toast the coriander seeds and crush them in a pestle and mortar. Zest one of the oranges and rub the coriander seeds and orange zest into the salmon flesh (not the skin).
Put the beetroot into a food processor until it is finely chopped and then spread this thickly over the salmon flesh, on top of the orange and coriander mixture.
Cover the salmon tightly in plastic wrap again and leave for a further 24 hours, turning the salmon over after 12 hours.
On the day:
Make the orange dressing
Put the juice of the two oranges in a pan and reduce by one third. Take it off the heat and add the Dijon mustard, olive oil and the juice of one lemon. Season with sea salt and freshly milled black pepper.
Make the salad
Slice the cucumber into long strips with a mandolin or peeler, discarding the seeds. Add the watercress and freshly picked herbs and toss together.
To assemble
Unwrap the salmon and remove some of the beetroot - leaving just a very thin layer - and then slice the salmon, quite thinly, starting from the tail end, and arrange on a plate.
Dress the cucumber salad with the orange dressing. Spoon a little of the dressing over the salmon and top the salmon with some of the salad and serve.

Whare Kea Lodge & Chalet
Hotel and restaurant on a lake
Lake Wanaka is an ecological sanctuary and one of New Zealand’s best-preserved sites. On its banks stands this modern retreat with glass architecture that ensures it blends discreetly into the landscape. Go salmon or trout fishing, lakeside walks, horse riding, relax in the hot tub or have a picnic and enjoy the beautiful scenery. It is also possible to take a short helicopter ride to the nearby mountains and utilise Whare Kea’s private chalet. Experience absolute privacy at this mountain chalet on the edge of Mt Aspiring National Park. ...Read more
New Zealand, Wanaka