Elderflower fritters

While Central Otago farmers write the elder tree off as a weed the rest of us are savouring the elder flower and berry in our culinary adventures. They’re in flower now and chef Vaughan Mabee has wasted no time. Harvesting them daily for the Amisfield menu, sprigs of flowers are fried in a light batter and served with tiny dollops of house-made neufchatel cheese. They’re little mouthfuls of delicate, crispy, savouriness that make being in the weeds feel fantastic.