Chef cooks up a storm

Ruapehu Bulletin, Volume 12, Issue 545, 19 July 1994, Page 6

Chef cooks up a storm

Fine food at an affordable price is the fine tradition of Turoa Ski Lodge at the Ohakune Junction. Ensuring that this tradition is maintained for another season is ex- Wanaka chef Scott Low - a chef with a natural ability to create culinary delights. Originating from Twizel, Scott arrived in the North Island two months ago hoping to see more of the country. After a six-week stint in Auckland he settled in the Ruapehu region where he is able to combine his two loves - skiing and cooking. The former Mainlander began his career as a chef's assistant at a Christchurch hotel, gradually working his way through the ranks. He worked as head chef for 3 years at several South Island venues including Christchurch's renown Mansfield House, culminating in the opening of

his owfflousiness in Gore. Scott brings his own special brand of genius to Turoa Lodge's menu which he has completely made over. Specialising in fresh, healthy-style cuisine served with a modern flair, nowhere on the menu will you find potatoes (or French fries!), although Scott will cater for individual tastes. Wild venison and other game, Asian-style dishes and the biggest ribs in town are just some of the delights in store for diners. Another regular feature will be the Lodge's Sunday night curry night that is sure to become very popular. Still in the planning stages is the dessert menu, although firm favourites such as brandy snap baskets and the most amazing trendy banana splits will feature alongside such delights as Italian cheesecake, pound cake and gelato.