A party of diners at Le Monde in Timaru, enjoying pan roasted quail with a creamy white wine stew of peas, lettuce, bacon and onions with grilled chorizo sausage.

Thanks to Peter Shutt for the photos.

We have uploaded Gamebird Festival menus from most of our featured restaurants. You will find lots of mouth watering treats. From the twist-on-traditional Pheasant a l'Orange through to an exotic Pukeko Laksa ... and everything in between. Click here to see what restaurants in your region are offering ... and those from other regions that are worth travelling for!

Recipe courtesy of Tony Smith, Executive Chef at Canterbury Tales, Crowne Plaza Hotel, Christchurch. Serves 4.

Goose
Two goose breasts.

The easiest way to serve wild goose is to cook the breast whole and carve into thin slices. One breast serves two generous portions and this can be stretched to four if other accompanying vegetables are served. Keep your goose breasts in the refrigerator, seasoned with a little black pepper, a drizzle of olive oil and a few chopped garden herbs.

In the meantime prepare the celeriac purée and roasted pears, both of which are at their very best in quality during the game bird season. Both the celeriac and pears can be prepared ahead of time and the dish put together as required.

Celeriac Purée
1 large firm celeriac (900g to 1 kg)
1 medium sized potato (200g)
1 litre milk
1 garlic clove
1 bay leaf
1 teaspoon salt
20g butter and white pepper

Peel the celeriac and potato and cut them into 2 cm pieces. Place in a saucepan, add the milk, bay leaf, garlic and salt, cover and bring to the boil, simmer gently for around 25 minutes or until the vegetables are soft. Puree, either by passing through a mouli, or because celeriac does not have the same starch content as potatoes it can be blended in a food processor or hand held stick blender. When ready to serve adjust seasoning with a knob of butter and a pinch of white ground pepper.

The Pears
2 pears
a little olive oil

Pre-heat your oven to 200ºc. Cut each pear into half and remove the cores, do not peel. Cut each half into four pieces, place in a roasting dish, rub over a little oil and place in oven for 10 minutes, check and turn them, they will have taken on a little colour. If they are tender remove and cool, place them in a small container until required.

The Fennel
It is possible to find wild fennel seeds in autumn and winter, try collecting a little on a walk up a river bed. In this dish we use the fennel as a spice like freshly ground black pepper; place the seeds in a pan and a heat until fragrant, crush with a mortar and pestle.

To Cook and Serve
Preheat your oven to 180º, place a frying pan on a high heat and place the goose breasts in, sear on both sides and place in the oven, cook for five to six minutes, take out and rest for 10 minutes. While resting the meat, heat the celeriac and warm the pears.
Remove the goose breasts from the pan, to make a little pan gravy, add a little water (or wine) to deglaze and mix in just a teaspoon of good quality gravy stock powder.

Place a good spoonful of celeriac onto four plates, carve the goose breast into very thin slices and arrange on the plate, place the roasted pear equally around, spoon on the pan sauce and sprinkle on the ground fennel

The 2009 Gamebird Food Festival restaurants have been busy with hunters bringing a variety of gamebirds.

High Tide in Dunedin have a well patronised duck banquet menu with an entrée confit of duck leg, duck l’orange, Moroccan style duck and duck with green peppercorns and wild mushrooms, followed by a Tamarillo sorbet with pistachio biscotti ( $40 / head, minimum 8 people).

à Deco in Whangarei are serving their duck in 4 ways dish with tea smoked duck with green mango salad, confit leg with honeygar conserve, roast breast with agria potatoes & spiced beetroot, and duck, bacon & wild mushroom pappardelle. Some chefs have done wonders with the more exotic gamebirds.

Le Monde at Timaru has served Pukeko Laksa ($13.60) and Canada geese breasts with a sage and onion stuffing on a creamy pea, lettuce, onion and bacon casserole ($22.53).

Upland game are well served by Nero in Palmerston North serving a pheasant in two ways dish with a confit leg of pheasant with Jerusalem artichokes and roast breast of pheasant with sage, onion and raisin stuffing wrapped in bacon with pan jus and glayva liquor ($26.50).

Region Nelson/Marlborough
Address 251 Queen Street, Richmond, Nelson
Phone 03 5441114
Website www.boutereys.co.nz
Speak to our chef Please contact Matt to discuss.
Menu Click here to see our Gamebird Festival menu.

About us
We believe in keeping it simple. Let the flavours speak for themselves. There is no point in having confusing flavours on a plate. Each one should complement the other.

In Nelson we are fortunate enough to be surrounded by amazing produce. We believe in eating and picking what’s in season as most top restaurants do. Our point of difference is that our chefs are sent out to the local farms up to four times a week and they dig the produce for our diners. By picking from the vines & digging from the ground our chefs really get to know their produce. This way they learn how the produce is planted, how long it takes to grow and especially whether or not the quality is good.

We also make our own pancetta and prosciutto, bake our own breads, make our own pickles and chutneys, buy the freshest of fish and the tenderest of meats… you might say everything we do is hand crafted. We are also proud to have been selected as one of Cuisine Magazine's Top 40 Restaurants in New Zealand.

Picked, cleaned, trimmed & cooked by us at Boutereys… it doesn’t get much simpler than that!

Gamebird dining arrangements
Minimum number of diners 4, available Tuesday to Saturday.

Bird preparation guidelines
24 hours notice required.

Region Wellington
Address 10a Murphy Street, Thorndon
Phone 04 4995252
Website www.lecanard.co.nz
Speak to our chef Please telephone the restaurant and speak to our chef, Pascal.
Menu Our chef, Pascal, will be pleased to design dishes to suit the species, quality and number of your gamebirds.
Cooking gamebirds until end of August 2009

About us
Le Canard is the French word for duck. This fine French restaurant specialises in the cuisine of Perigord, France’s greatest gastronomic region. The region is famous for its game, truffles and mushrooms, and its ducks for confit, magret and foie gras.

Le Canard prepares “cuisines du terriôr” using meat, fish and organic vegetables from local producers. Le Canard was a finalist in the 2008 Cuisine Restaurant of the Year Awards.

Gamebird dining arrangements
Gamebird dining is available at dinner on Mondays, and for lunch or dinner on Tuesdays and Wednesdays.

Bird preparation guidelines
Please deliver prepared birds 48 hours prior to your dining reservation.

Region Auckland/Waikato
Address 351 Kearoa Road, RD 1, Horohoro, Rotorua
Phone +64 7 333 2066
Website www.treetops.co.nz
Speak to our chef Give our team a call to arrange delivery of the birds and reservation.
Menu Our chef will be pleased to design dishes to suit the species, quality and number of your gamebirds.

About us
Nestled in 2,500 acres of 800 year old native forests and valleys, award-winning Treetops Lodge & Wilderness Estate is a life long dream realized by owner and passionate naturalist, John Sax. This uniquely New Zealand experience is a sanctuary and retreat of breathtaking terrain, offering the ultimate in world class accommodation and adventure.

Located in the Maori heartland and trout fishing capital of the world, Rotorua, the Lodge’s elegant, ecology-inspired architectural style was derived from the country’s pioneering past, with timber and stone finishes echoing the natural beauty and simplicity of the great outdoors. Treetops offer seven streams, on-site trout fishing, four lakes, and over 70 kilometers of adventure trails. New family experiences include photography safaris, helicopter tours, Geocaching hunts, luxury treks to spectacular waterfalls, and a 4WD experience.

Treetops was recently named New Zealand’s #1 Regional Property at the 2007 HM Awards (Australia), and the top New Zealand hotel at the Condé Nast Traveler (USA) ‘07 Readers Choice Awards.

Gamebird dining arrangements
Dining available 7 days a week

Bird preparation guidelines
Preparing birds, birds delivered 48 hours before dining reservation.

Region Otago
Address 10 Lake Hayes Road, RD1, Queenstown
Phone 03 4420556
Website www.amisfield.co.nz
Speak to our chef Please discuss your game with the restaurant when you book.
Menu Our chef, Jason, will be pleased to design dishes to suit the species, quality and number of your gamebirds.

About us
Amisfield’s spectacular Bistro is located 10 minutes drive from Queenstown, overlooking Lake Hayes. Continuing the principles of our winemaking philosophy ‘Grown Not Made’ the country style bistro at Amisfield Winery provides a daily changing menu of organic and locally sourced produce.

Experience fresh, simple food partnered with our award winning wines along with your gamebird that has been transformed into something special by our Chef.

Gamebird dining arrangements
Open Tues - Sunday 11.30am – 8pm, last reservations at 6pm. Bookings are essential.

Bird preparation guidelines
Please deliver prepared birds 48 hours prior to your dining reservation.