Luxmore Hut is a pretty familiar place to most South Island trampers. Located just above the tree line with jaw-dropping views over Lake Te Anau and the Murchison Mountains, it’s a metaphorical and literal high point of the Kepler Track.
But what’s less known about it is that when the winter snows arrive, the place transforms into a ski tourers’ haven. Surrounded by countless un-tracked powder slopes and all but deserted, it’s a very different and very special place to spend a few days.
The great thing is, thanks to handy helicopter access, just across the lake you can call in a flight with the same ease as calling a taxi. If only the local pizzeria delivered up there, it’d be heaven on earth. However, with this Quesadilla (pronounced kasa-dia) recipe shared with me by Adrian Nankivell on my last trip in there, you can make the next best thing.
Serves: 4 people
Cooking time: 10 min
Fuel: 80ml white spirit, or 30g camping gas*
*Based on an MSR Whisperlite burning white spirit at sea level.
- A flipper and a frying pan big enough to lay out a circle of flat bread.
- 100ml olive oil
- 8 round sheets of flatbread
- 1 tube of tomato paste
- 250g cheese, grated
- 2 capsicums, finely diced
- 1 onion, finely diced
- 6 button mushrooms, finely diced
- 250g Chorizo sausage, finely diced
- Mixed herbs, salt and pepper
Lightly fry the diced ingredients and set aside. Spread a thin layer of tomato paste on a piece of flatbread and then add a sprinkling of the diced ingredients. Add a layer of grated cheese over the top and top with a second sheet of flatbread. Fry for a couple of minutes till the underside is golden brown then flip and fry till the second side is brown and the cheese is melted. Chop into eighths and serve.
For a decadent alternative, you can substitute chocolate for cheese and fill with dried fruit, nuts etc.