Trevor brings his unique cooking style to Settlers

Waimarino Bulletin, Volume 3, Issue 5, 25 June 1985, Page 17

Trevor brings his unique cooking style to Settlers

The Settlers Restaurant in Moore Street has not only extended its hours to include dining seven days a week, but has taken on a new chef, Trevor McKay from Hamilton.

Trevor, along with his wife of five weeks, Alice, arrived in Ohakune just under a month ago, keen to start a new life in the town. "It was the challenge of it really," says Trevor whose previous visits to the

Ruapehu region had been solely for skiing. Now with the experience of a London City and Guilds' course behind him and stints at the D.B. Glenview, Von Tempskys and Cobb & Co in Hamilton, Trevor has changed the menu at Settlers to suit his unique style. Among the entrees now available are garlic shrimps and saute chicken livers. The main course consists of filet mignon, Scotch fillet in a reforme sauce, Swiss pork fillets, roast chicken and Trevor's speciality, fish rene. This is fish cooked in a

cream s^uce and wrapped in pancake. The blackboard menu changes depending on the season and what food is available. According to manageress, Jean Higgins, Trevor is keen to include buffets and smorgasbords in the week's fare. Recently, the restaurant expanded its capacity to 48 people opening up a room that had previously been a storage area. This additional room means that the restaurant is able to cater for functions if required. Jean, who has been man-

aging the restaurant and the adjoining motel, the Mountain View, for her sister Maureen and her husband Bruce Metcalfe since last December, moved from the 'bright lights' of Sydney to Ohakune. In Australia, she worked for Qantas Airways as a saies' representative attached to Jetabout Holidays. "Prior to that I worked for two years on a cruise ship as a hostess/cashier/tour operator," she said. When the opportumty to return to New Zealand, specifically to Ohakune, came about, Jean had no hesita-

tion in packing her bags. She has been joined at the restaurant by her niece Vicki Higgins from Titirangi in Auckland. Vicki is doing a hotel and catering management course by correspondence and is gaining valuable practical experience at Settlers. The atmosphere inside the restaurantvis cosy and warm with an assortment of interesting artifacts around the walls. Prices are reasonable and the restaurant's recently granted BYO licence, ensures that it is well worth a visit for what will prove to be an enjoyable evening.