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Tai Tapu
New Zealand

The Edible Journey Cookbook takes you on culinary journey from Halswell to Akaroa, integrating a diverse range of local popular restaurants, cafes, food producers and recipes from this special region. The book is designed to become a valuable resource for the area and become a guide for the discerning traveler to experience the Journey first hand.


Breakfast brought to you by The Old Vicarage

The Old Vicarage presents Breakfast
Corn-fritters with Salmon

Corn-fritters with Salmon

Corn Fritters 

These simple corn fritters make a delightful addition to a cooked breakfast. 

Dress them up with one of the suggested toppings to make them the main event.

Preparation time: 5 minutes 
Cooking time: 15 minutes 
Serves: 4–6 

1 x 440g can whole kernel corn, liquid reserved 
1 egg 
1 cup self-raising flour 
oil for frying 

Drain the corn, setting aside ¼–1/2 cup of the corn liquid. 
Mix together the corn kernels and the egg with a fork. Add the reserved liquid and the flour. 
Stir until just mixed, adding a little extra liquid if the mixture is too dry. 
Heat the oil in a heavy-based frying pan over a high heat. 
Drop teaspoonsful of the batter into the pan and fry until bubbles start to appear on the surface, then turn them over. 
Remove from the pan when they are golden on both sides and drain on paper towels. 

Serving Suggestions 
Serve with tomato or soy sauce. 
Make it a feast and serve with bacon and eggs. 
Top fritters with sour cream or horseradish cream and small pieces of smoked salmon. 
We recommend trying Kingfisher Oak Smoked Salmon from Takamatua. 



335 Halswell Road


Christchurch, New Zealand


Phone 03 322 1224

Fax 03 322 1248