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We look at three Queenstown feeds that every local knows. They’re all mean, in the best sense of the word.
Once a hole in the wall buns operation, Fergburger is now the go-to when it comes to burgers in New Zealand. Just ask … anyone.
Created by the mysterious “Ferg” to service the town’s ravenous and intoxicated partygoers, this local institution is open 21 hours each day, because, to be frank, sometimes Queenstown’s parties go that long.
These burgers really are good for the soul – they put a whopper to shame and eating them is like a bear hug for your tastebuds. Juicy prime N.Z. beef patties and freshly baked buns lay down the base for all your standard burger parts and a whole heap of other fancier burger accoutrements, like grilled pineapple, boysenberry and caramelised onion chutney, and slow roasted pork belly.
You don’t have to believe us when we say these lunatics know how to slap meat between bread, just take a quick squiz at their thousands of TripAdvisor and Google reviews and you’ll see they’re rocking 4.5s/10.
Erik’s Fish and Chips
Next on the list is Erik and his downright delicious fish and chips. If Fergburger can be compared to a bear hug, then Erik’s crunchy chow would have to be a cheeky bum pat.
When you’re sitting by Lake Wakatipu eating some crispy hoki or blue cod that’s been freshly pulled from the bottom half of the South Island, crunchy chips made from potatoes grown in Canterbury, and some toasty cinnamon doughnuts, it’s near impossible to resist letting go a deep exhale of supreme contentment.
Who thought fish and chips could be so seductive?
QT Queenstown’s own smorgasbord of aromatic cuisines and chef-made delicacies presents visitors with quite the conundrum – where to start when presented with a mosaic of international flavours? It’s a tough hurdle to overcome, but the correct answer is usually found – eat it all.
As the snow season approaches, Bazaar is bringing back their legendary Sunday roast. Think harissa rubbed free-range porchetta dressed with caramelised apple sauce and whole roasted merino lamb, gremolata and rainbow chard with your choice of trimmings to match, and more … much, much more.
words by niall roeder
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