Snow Denn Lodge

Private Lodge, Family and Backpackers Lodge 



The Great Snow Denn Lodge Cookbook

Posted on April 14, 2020 at 4:55 AM

This lockdown has given me so much time to think of ideas for Snow Denn Lodge and this one has to be one of my favourite ideas so far mainly because I've had so much time to research and spend time in the kitchen baking, cooking and planning this idea.

I've always wanted to create a recipe book and as I look through mine so many are cookbooks from various chefs and countries from around the world but I am always looking for new ones but also I love seeing what people create while cooking at Snow Denn Lodge so I thought why not combined the two and create The Great Snow Denn Lodge Cookbook.

So I have got a beautiful book that will be in the kitchen for you to write down and share your favourite recipe along with a section to write a little bit about yourself and your story.

And together we can create a book that not only guests at the lodge can read through and add to but also provide them with inspiration for their time in the Snow Denn Lodge kitchen.

Now I do understand there are guests who have stayed with us and would love to contribute to this and I would hate for you to miss out so if you want to share your recipe with us and future guests then just send your favourite recipe and a little blurb about yourself in a private message and we will add to the book.

I look forward to hearing from you if you have stayed with us in the past two years.

Together lets create, cook and inspire!!

Five Easy 15 minute meals

Posted on March 18, 2019 at 11:25 PM
During our first couple of years here at Snow Denn Lodge we have seen a very diverse range of things cooked and enjoyed in our kitchens from the simple Baked Beans on Toast to people creating cakes, biscuits and heavenly chocolatey desserts to share with the other Backpackers. This is a great way to make friends!

As Cooking is a huge passion of mine and I thought why not share a few of my favourite breakfast, lunch and dinner recipes with you. All recipes are easy, simple, can be made at the lodge and best of all they are delicious!

Most of my recipes I adapt from other recipes I read or find, weather is from the back of packets of ingredients or from recipes from the internet. But the most special recipes and 90% of my recipes come from the hundreds of recipe books I have ranging from my Nana's old recipe books to the latest chefs and celebrity cook books. What can I say, it sure is a passion.

So to start us off here is the first one of my five easy 15 minute meals for dinner. Enjoy and Happy Cooking.

This is adapted from Nadia Lim's Recipe from her Fresh Start Cookbook

All ingredients cant be found at our two local supermarkets Methven Supervalue and Methven 4 Square

Bacon Egg and Pea Fried Rice

Fried rice sauce

soy sauce 1½ - 2 teaspoons

Vegetable or Sesame oil 1 teaspoon

ginger 1 teaspoon, minced

garlic 1 clove, minced

Fried rice

oil 1 teaspoon

lean shoulder bacon 80g (about 2 rashers), diced

cold cooked rice 2 cups (leftover from 1-2 days before is best)

peas 1 cup (frozen, defrosted or slightly preboiled if you have time)

spring onions 2, finely sliced

eggs 2, lightly whisked with a pinch of salt

To serve

red chilli ½, finely chopped (optional)


1.Combine fried rice sauce ingredients together and set aside.

2.Heat oil in a wok or large non-stick fry pan on high heat. Cook bacon for about 2 minutes until it starts to crisp up, Add peas, spring onion and then add rice and stir-fry for another 2 minutes. Add fried rice sauce, and toss for 1-2 more minutes to mix and heat through. Push the fried rice to one side in the pan.

3. Add remaining oil to the other side of the hot pan and add beaten eggs. Cook quickly for about 1 minute, using a wooden spoon or fish slice to scramble the eggs slightly and break them up. When they are just beginning to set as an omelette, roughly break or chop up the omelette in the pan with the wooden spoon, and toss through the rest of the fried rice.

To serve, divide fried rice between plates and top with some fresh chilli, if using.