a taste of asia

In sunny Nelson, Annabel harvests mushrooms to use in a quick and easy Teriyaki Fish and Mushroom Bake. She also shares her recipe for a super-simple Lemon and Ginger Ice Cream served with crunchy Ginger Biscotti.

On this page you'll find recipes, bonus videos and behind-the-scenes photos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein The Free Range Cook: Simple Pleasures.

lemon and ginger icecream

Lemon and Ginger Ice Cream

Salted Edamame

Gingered Bok Choy

behind-the-scenes photo gallery

I've travelled to the northern tip of the South Island to visit Hannes and Theres Krummenacher at their mushroom farm, and Nelson is living up to its reputation as the sunshine capital of New Zealand.

I've travelled to the northern tip of the South Island to visit Hannes and Theres Krummenacher at their mushroom farm, and Nelson is living up to its reputation as the sunshine capital of New Zealand.
Even the sign at Neudorf Mushrooms sprouts funghi.

Even the sign at Neudorf Mushrooms sprouts funghi.
Hannes and Theres' home is like a fairy castle perched on the side of a hill above the farm.

Hannes and Theres' home is like a fairy castle perched on the side of a hill above the farm.
I meet Hannes in his secret forest glade. I've brought with me some mystery mushrooms from my garden in Wanaka and I'm hoping he'll be able to tell me if they're safe to eat.

I meet Hannes in his secret forest glade. I've brought with me some mystery mushrooms from my garden in Wanaka and I'm hoping he'll be able to tell me if they're safe to eat.
One of Neudorf's most spectacular mushroom varieties is the saffron milkcap. I'm fascinated by their vibrant orange colour – all my instincts tell me they don't look safe to eat, but Hannes assures me they are.

One of Neudorf's most spectacular mushroom varieties is the saffron milkcap. I'm fascinated by their vibrant orange colour – all my instincts tell me they don't look safe to eat, but Hannes assures me they are.
Saffron milkcaps have a nutty flavour and a firm texture. They retain their shape well when cooked so I'm going to use them with the birch bolete mushrooms I brought from my garden in Wanaka to make a simple pan-fried mushroom dish to serve with flatbreads.

Saffron milkcaps have a nutty flavour and a firm texture. They retain their shape well when cooked so I'm going to use them with the birch bolete mushrooms I brought from my garden in Wanaka to make a simple pan-fried mushroom dish to serve with flatbreads.
You can tell my husband Ted took these photos because there are lots of shots of tractors. It must be the farmer in him – or memories of taking ancient tractors like this down to the beach to get the boat out.

You can tell my husband Ted took these photos because there are lots of shots of tractors. It must be the farmer in him – or memories of taking ancient tractors like this down to the beach to get the boat out.
A trio of feathered friends conduct a tour of the property.

A trio of feathered friends conduct a tour of the property.
Hannes is full of fascinating facts about mushrooms. His father was in a mushrooming club back in Switzerland and Hannes grew up being able to identify numerous species from a young age. Which is a very useful skill, he laughs: "Well, it's true you can eat any mushroom once!"

Hannes is full of fascinating facts about mushrooms. His father was in a mushrooming club back in Switzerland and Hannes grew up being able to identify numerous species from a young age. Which is a very useful skill, he laughs: "Well, it's true you can eat any mushroom once!"
Sometimes a girl needs a little bit of a boost to be able to eat off the bonnet of her truck.

Sometimes a girl needs a little bit of a boost to be able to eat off the bonnet of her truck.
The back of my truck is my new favourite kitchen. Just me, a knife, a board, a pan and whatever's fresh at hand.

The back of my truck is my new favourite kitchen. Just me, a knife, a board, a pan and whatever's fresh at hand.