I first discovered truffle cheese on the Tongariro Alpine Crossing when I spread it on my homemade crackers. It proved so tasty, I devised this recipe for the Whanganui River Journey.

Halloumi is a good option for vegetarians, though it can be replaced with steak if the temperature is cool enough to transport the meat.

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Prep Time: 5min
Cook Time: 20min
Serves: Two
Cost: $20

Ingredients
150g truffle cheese
6 field mushrooms
Instant potato mash
200g halloumi
Handful of green beans
1 teaspoon garlic powder
1 clove of garlic
Knob of butter or oil

Method
This recipe isn’t easy on one pot, so it’s best saved for group trips or Great Walks where cooking equipment is provided.

To begin, cut the truffle cheese, halloumi and garlic into thin slices. Put 500ml water to boil in a separate pot and blanch the green beans for 3-4min – or until crispy. Remove the beans from the water, and set aside.

Use the boiled water to whisk up the instant mash with the garlic powder, and when mixed, place beans on top and pop a lid on to keep everything hot.

Heat a pan and fry the halloumi until brown on both sides. When cooked, place with the potato to keep warm.

Add the field mushrooms to the pan with oil or butter and cook for a few minutes on each side, or until soft.

Lay the truffle cheese on the ‘gill’ side of the mushroom, and cover to melt for 20-30sec.