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Berta was the chef at the Mountain House for 23 years ending her reign on the 20th Nov 2007. She had many write ups and stories told about her legendary culinary skills. Here is an example:
As Swiss as Spaezli (Taranaki Daily News)
04 July 2006
Diners at the Stratford Mountain House have always been offered a traditional Swiss food experience, host Berta Anderson talks to Sue Carrington who parts with a couple of recipes.
The Mountain House restaurant is not your trendy cafe, some would say it's not even moving with the times. It's a traditional Swiss restaurant with Swiss music blaring from its speakers, wood-lined walls in true alpine style, an open fire surrounded by couches and the magnificent mountain in full view out the window.
"I don't think we want to become anything else," says owner of 21 years Berta Anderson. "There are plenty of other places doing that other food very well so we prefer to stay as a good place to get good food, service and fantastic views. The focus is Swiss.
"It's very romantic, actually," she says. "We have lights in the bush and the snow might be falling as you eat – you just never know what it will bring up here."
There's no denying the mountain has that magic. Even driving to the mountain house has a mystique as the road from Stratford winds up closer and closer.
Berta says she tries to go to town once a week, so she can interact in a town way.
"I have to work hard to turn down the road," she laughs. "My car always wants to turn and go up the mountain."
Swiss by name and Swiss by nature, this hard-working lass and her late husband Keith had been on this mountain for 31 years, 10 years on the Dawson Falls side and now 21 on the Stratford side.
""I love that mountain. I love everything about it. It's so invigorating and refreshing," she says, admitting that she had snuck up for a ski before we arrived. "I am a ski freak. My latest thing is that I'm not dancing with the stars, I'm dancing in the snow, it's wonderful. You don't need any music – the atmosphere provides that in your head."
Berta has had some tough times in recent years with the loss of her beloved Keith, but the mountain and its walks have been the best therapy.
"It's a beautiful free environment and we really should enjoy it more."
Berta says that as long as she has a passion for the mountain she will continue to operate the Mountain House.
Even a recent trip to Switzerland for a bit of snow in our summer did not tempt her away from cooking up alpine food on a mountain she loves.
When she's not skiing or walking in the mountain, Berta is still the main chef. Although she doesn't do all the cooking at the restaurant, she always has her hand in.
"We are open from 7am seven days week and I'm usually here and there."
The vast menu includes many traditional Swiss dishes, a large choice of game, including kangaroo, ostrich, rabbit, duck and Berta's special fondue – beef and cheese (both apparently worth a try).
Berta, born third last of 12 children, was taught to cook by her mother.
"In those days it was the girl's job to cook while the boys did the outside work.
"All of my sisters are good cooks. One has a restaurant in Switzerland and I did work there for a while. We all also learned to cook at school."
And what she learned was to prepare and create good, hearty food.
I like a taste though, I don't like bland food. I like to cook, I enjoy it very much. I also like to keep fit so I can eat more."
Berta says the Swiss do not like to fuse too many flavours. "We have strong, single flavours and we enjoy that."
Today she is making spaetzli – traditional noodles.
"My two children know how to cook this – it's actually quite fashionable these days."
And she's making riz casimir – chicken curry – to go with it. It's a quick and easy dish that Berta says anyone can make at home.
Spaetzli
Ingredients:
4 cups milk
6 eggs
1 dsp oil
1 tsp chicken boullion (stock)
6 cups flour
salt
1 dsp oil
Method:
Mix the first four ingredients together and mix well.
Add flour and mix until smooth and bubbles form. Put into a pot of boiling salted water with one dessertspoon of oil in it.
Pour through sieve and leave in water for a minute or two until noodles form.
Riz Casimir
Ingredients:
1 chicken breast sliced
1 banana
5 peaches
Sauce:
brown gravy
1 level tsp curry powder
1 tsp mango chutney
half cup white wine
cream
butter for frying
Method:
Cook chicken on grill.
In a small pot, put gravy, curry powder, chutney, wine and cream. Add chicken pieces.
Just before dishing up, fry banana and peaches in a little butter.
Serve chicken and sauce in a ring of spaetzli and arrange bananas and peaches on the outside
Bon appetit!
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