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Tag: Savoury

All a-skew


Colourful, sizzling, tasty skewers. As the weather warms up, so do our backyard barbecues. These simple and fun crowd pleasers set the chef’s creativity on fire – and everyone can pitch in with the preparation.

 

MEATY MOUTHFULS: Pairing up bite-sized morsels with their likely partners always wins. Chicken and red pepper, lamb and onion, pork and pineapple, beef and mushroom. However, marinades are the success secret, helping meat char less, tenderise, and doubling as basters for a gorgeous glaze. To sizzle up this timeless trend, plate up with a flurry of fresh herbs or microgreens, and dollops of artisan dipping sauces.

A STRING OF SEAFOOD: The smoky flavour achieved when barbecuing kaimoana is a warm weather favourite, and seafood addicts will appreciate the simplicity of four fat, juicy scallops in a row on a bamboo or metal skewer, or garlic butterflied tiger prawns – perfect with a glaze and lively salad. To stretch out these delicacies, thread skewers with pineapple, peppers and red onions and pop a cherry tomato on each end.

GIVE VEGES A GRILLING: Add crunchy rainbows of veges to your repertoire. From red, green, orange and yellow capsicums to cauliflower, zucchini, mushrooms, corn and onions. Top with tasty sauces like a lemon herb drizzle or tzatziki. Firm tofu packs a protein punch, soaking up seasonings and marinades. Try different mushroom varieties, such as oyster, for textured intensity, or the mouth-filling decadence of halloumi.

SWEET STICKS: The BBQ needn’t power down at dessert time. Firm fruits caramelise beautifully on the grill, from peaches, apricots and nectarines to exotic mango. Decorated with edible flowers, and pots of melted chocolate, yoghurt or whipped cream for dunking, or drizzle a lime and ginger marinade for a piquant zing. Add some sticky marshmallows for the kids, or, pair with a balsamic drizzle to keep things interesting.

Dipping into spring


A universal joy of warmer seasons is the vibrant and flavoursome fresh produce yields – and using the ingredients in creative ways. As the weather heats up, our preferred snacks tend to cool down, and one way to embrace the colour and crispness of fresh seasonal produce is to create refreshing savoury dips in the colours of the rainbow.

 

Going rogue
Create a vivid red hummus by roasting cored red capsicum with sirarcha until the skin wrinkles and the body collapses. Add to a food processer with a standard hummus base of chickpeas, fresh lemon juice, tahini, garlic, salt and olive oil.

Green with envy
It is hard to disappoint with modern menu staple, avocado. And when it comes to a refreshing, colourful condiment – avo is a go-to. Diverge from old favourite guacamole with an uplifting avocado, yoghurt, mint and fresh lime juice number.

Lovely lilac
Known for its earthy flavour, beetroot can become revitalised with a sprinkle of chilli and cumin. Again, add to a hummus base. Or, for something a bit different, choose some purple kumara and omit the chickpeas.

Got the blues
Blue is an infrequent savoury food hue. Flip that stereotype on its head with a blue spirulina and feta hummus. Roast a whole head of garlic in tinfoil for this recipe and stir in the spirulina last for an addition sure to make your platter pop.


 

Pie-maker extraordinaire: Mrs Dentons


“Cut my pie into four pieces, I don’t think I could eat eight,” said baseball catcher Yogi Berra, but however big your appetite and whatever you crave, there is a stunning homemade pie for you at Mrs Dentons takeaway café and deli on Kendal Avenue.

 

Owner and pie maker extraordinaire, Delwyn Lanauze spent years in the Chatham Islands which brought out her resourcefulness and stimulated the creativity that she brings to her homemade goods.

“I love the freedom to create; I am constantly coming up with new ideas,” Delwyn says.

While you will always find specialty Chatham Island blue cod pies in the range, the sky is the limit beyond that.

The season might inspire a delight such as turkey cranberry and brie, while the following month a mussel, red curry and coriander pie is simply a work of genius.

There will be 55 gourmet pies including scallop pies at $5 each while stocks last (limit of three each and only homemade beauties, not the Fairlie Pies).

Delwyn’s sweet treats are legendary: her favourites are cinnamon scrolls, while date scones and cheese scones are fresh and hot every morning, but you’ll need to be quick.

There are also take home heat and eat meals – check Facebook for the weekly offering, plus a selection of homemade chutneys which change with the seasons.

Open Monday to Friday 8am to 3pm, Saturday 9am to 2pm.


 

Time for an autumn feast!


Die-hard fans of the Purple Weka Café & Bar know their fave dish is always on the menu, hence the beeline to the awesome central oasis at 48 Fitzgerald Avenue.

Owner Stu McDougall daren’t retire his creamy mushrooms on ciabatta from the menu.

There’s nothing nicer in autumn than a feast of juicy mushrooms piled high on the plate. Add an extra of egg and bacon and this fan favourite can’t be topped.

For a real comfort food fix, his grandma’s old-fashioned savoury mince on toast recipe brings back memories.

Traditional deliciousness. The special twist is the soft poached egg on top. “A poke with a fork and it drizzles through the mince – divine,” Stu says.

Corn fritters and bacon with the tangy house-made relish is simply delish any time of the day.

Accompanied by golden fries and fresh green salad, lunch icons include the beaut Battered Blue Cod or try the grand Gourmet Angus Burger – a massive mouthful with onion, Swiss cheese and bacon in a corn dusted bun.

“It’s a huge meal,” promises Stu, which means plenty to spare to toss a few crumbs to those pesky purple wekas.

Wash down with a house wine, beer, or a great coffee and the day couldn’t get better.

Be amongst the cheery banter inside or soak up the sun outdoors, from Monday to Friday 6am to 4pm and 8am to 3pm Saturdays and Sundays, with the kitchen closing up at 2pm daily for menu meals.

Phone the Purple Weka crew on 03 366 0258.