New Zealand's landscape is crisp. Crisp as a cracker and pops like poppadoms. On good days, the air seems to be filterless, so clean that if you look through the lens of a camera it looks like the contrast settings have already been raked up high. Everything is clearer, the outlines sharper and you can see far far far into the distance.
On our camper van road trip, I spend hours looking out the back window, day dreaming that the infinite sheep farms are actually dots of cream on rich green icing and that there should be a national candy like fluffy white marshmallow wrapped in a mint chocolate bar or a green tea dark chocolate ice cream with meringue bits in it. It would be called Sheep's Pride.
From that back window, long white cotton clouds often hover over tall mountain ranges until the strong wind comes in and tidies everything up, leaving the sky above it clear and blue and the water beneath it even bluer. This particular day, we arrive at Lake Tekapo at the foot of Mount John on the South Island just in time for lunch. The water reminds me of my favourite turquoise necklace I wore as a teenager, stones I had gotten from a market in Inner Mongolia. The glaciers that feed the lake grind rock into fine dust as they melt their way downwards and this rock "flour" gives the icy water its unique tone.
We walk towards the chalky shore and take it all in. The lanky grass is bunched together into huge tufts, much like a Muppet-Baby inspired haircut, but firmly rooted against the heavy gusts; and little violet explosions stand proud in between, purple flowers on turquoise and wheat.
Yes this will do. This will be a nice lunch spot.
So we drive off to the side, find a shady spot to park the camper van under and get cooking. We had picked up a gorgeous salmon filet beforehand from an inland salmon farm. New Zealand is one of the largest producers of farmed king salmon accounting for over half of the world's production and I could go into a whole lecture about open-sea fish farming and the negatives surrounding it, though inland farming is slightly different and this little family farm looked very well-maintained. (For more information on the problems with factory fish farming click here.)
We prep our fish, whisk up some eggs and get the pan going in our fancy camper-van-kitchen, which for its size would give any small apartment kitchen a run for its money. And soon we have our creamy warm salmon frittata with a side of spicy radish raita and an unbeatable lakeside view. Salmon Pride, anyone?
LAKE TEKAPO SALMON FRITTATA \ˌlek tekapo sæmən frittata\
The best food for camping should require minimum equipment and minimum cooking time. This recipe does both and is just as good in the wilderness as at home.
Serves 4 as a light lunch
For the Salmon Frittata
1/4 red onion, chopped1 tbsp unsalted butter1 tbsp olive oil5 large eggs150g salmon1 stalk spring onion5 tbsp milk1/2 tsp saltground black pepperhandful of coriander
For the Spicy Radish Raita
1 clove garlic3 small radishes1 tsp lemon juice3 tbsp natural yoghurt2 tbsp mayonnaisepinch of salta pinch of ground black pepperhandful of coriander or parsley (according to preference)
Prepare the Spicy Radish Raita
Finely chop the garlic and slice the radish into thin circles. Mix all the ingredients together in a bowl and add salt and pepper to taste. Sprinkle on finely chopped coriander or parsley depending on your preference. Put aside in a cool place before serving with the frittata.
Make the Frittata
Melt the butter in a pan on medium heat and add the chopped red onion until soft and translucent. Remove from heat and let cool down.
Slice the salmon into small pieces and chop the spring onion finely. Whisk the eggs in a big bowl, add the milk, salmon, spring onion and finally the cooled red onion. Add in the salt and some black pepper.
Heat 1 tbsp olive oil in a pan over medium hight heat. When hot, pour in the egg mixture and sprinkle over the fresh coriander. When the egg has settled after about 2 minutes and is no longer fully runny, flip half the frittata over with a spatula, so that you are left with a half moon shape. You want to leave it slightly creamy inside so do not overcook.
Slide onto a big plate and serve with the raita. To be devoured while sizzling hot.
Camping food at its best!