RECIPES

MARINATED FETA CHEESE

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We start with e beautiful bit of Greek Feta cheese aged and imported in barrels. The marinade is simple and is best done the day before to really get the flavour to absorb. You can use this same oil to dress your salad for extra flavour points.

200ml olive oil

250g feta cheese

1 clove garlic

1/2 bunch oregano

zest and juice of 1 lemon

1 tsp black pepper

mix your olive oil, lemon juice and zest, chopped oregano, black pepper and minced garlic into a mixing bowl and whisk until combined nicely. Pour over your cheese and let sit in a sealable container overnight. No seriouly, that’s it.

GREEK SALAD

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Greek salad is a dish most people are familiar with, very simple and a great showcase for end of summer ingredients. We grabbed some ripe cherry tomatoes along with a handful of other primo produce and mixed it all up with some of the best Greek imports around. Olives from a small batch producer called Petrina Harvest based in Lakonia, Greece and Feta cheese aged in a barrel. Mix it all together with a healthy serving of capers and serve. Colourful, Balanced and outright delicious.

Greek Salad:

10 grape tomatoes

1 yellow bell pepper

1 red onion

1 cucumber

250g marinated feta cheese (recipe included on seperate page)

20 kalamata olives

1 tbsp capers

250ml red wine vinegar

1 lemon

s&p to taste

Start by slicing your red onion thin (we use a mandolin) and toss with the red wine vinegar. This should marinate for about 1 hour. Chop the rest of your veggies and toss in the onion with a little of the vinegar as well. Mix in your olives, a little olive oil and a little lemon juice. Be sure to taste before adding too much salt as many of the ingredients are on the saltier side. Transfer the salad into a bowl and serve with a nice chunk of marinated feta and healthy spoonful of capers. Best enjoyed with our cocktail.

THE OUZO FIZZ

This is our first attempt at a completely original cocktail you can tell because the name is not very creative. A good friend of ours involved in the cocktail scene mentioned that the use of yogurt in cocktails is becoming trendier so we thought we would have a crack at it. The only spirit in the drink is ouzo which is Greece’s most popular liqueur.

1.25 oz oozo

1.25 oz fresh lemon juice

1 oz honey syrup (simple syrup with honey instead of sugar)

1 tsp greek yogurt

3 oz soda water

Pour all ingredients except soda water into a shaker with 5 ice cubes. Shake thouroughly for 30 seconds. Pour into a medium size glass and top up with soda water. The yogurt gives the cocktail and nice creamy texture and the addition of fat acts much like an egg in a shaken cocktail. Don’t use a plastic straw and enjoy.

PAVLOVA

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The Pavlova is a dessert that is often shrouded in controversy, depending on who you ask you may get two different stories about it’s origin. As the story goes Anna Pavlova the Russian ballerina did a south pacific tour in 1926 where she performed in both New Zealand and Australia, of course both countries claim rights to the creation of the pavlova. After extensive research the most common story goes as such; while Anna was in Wellington the chef of a local hotel prepared this dessert after having been inspired by the shape of the dancer’s tutu. To back this story up there are recipes found in old Kiwi cookbooks dating back to over ten years before the first recipes appeared in Australia. Either way one of our new favourite things to eat, served here with fresh berries and whip cream.

Pavlova:

10 egg whites

1 cup icing sugar

1/2 cup white sugar

2 tsp white vinegar

2 tbsp corn starch

Preheat the oven to 200F with no convection (this part is crucial). Begin by whipping your egg whites in a stand mixer with the whisk attachment. Whip on medium speed and slowly add the sugar in 4 parts ensuring its completely dissolved in the whites. Whip the whites to firm peaks and fold in the vinegar and corn starch. Line a baking tray with parchment paper and pour the whites out into the centre. With a spatula begin to press down the top of the whites so they are about 2 inches tall. Begin rounding out the sides with the spatula until you have the shape of a cake. Gently put the pavlova into the oven and bake for 90 minutes. Turn off the oven and let the pavlova cool off inside so it dries out the sides. We served ours with semi sweet whipped cream and fresh berries. Slice like a cake and dig in.  

AJI VERDE BUTTER

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Aji Verde is a sauce commonly found in Peruvian cuisine. Made with onions, chilis and herbs this is a popular dressing for fish and meat. We took a traditional Aji Verde recipe and added our own unique twist, we are serving this on a grilled corn cob and what better to serve with corn than of course, butter. This recipe is easier with a blender and a stand mixer.

Aji Verde Butter :

2 bunches cilantro

1 peeled shallot

3 green chilis deseeded (put less or more depending on spice tolerance)

2 cloves garlic

Zest of 2 limes

1 tbsp water

1/2 lbs unsalted room temperature butter

Salt to taste

Start by adding all your ingredients into a blender (we use a vitamix) and blend on high until a unanimous mixture is achieved. Start spinning your room temp butter in a stand mixer with the paddle attachment slow at first and gradually faster until the butter begins to whip. Slow the mixer back down and begin pouring your green mixture slowly into your butter. It’s important that you go slowly to give the mixture time to emulsify. If your mixture looks really watery and strange chances are your emulsion has split (there is no way to fix this sadly). Once your butter has absorbed all the green liquid lay down a layer of saran wrap on a flat surface. Spread your butter evenly over the saran wrap until its about 3-4 cm thick. Lay another layer of saran wrap over top and smooth with a rolling pin (don’t apply too much pressure). Make sure all your edges are sealed and chill in the fridge overnight or for at least 4 hours. Unwrap your butter onto a cutting board and cut into pieces that will melt nicely on a cob of corn (about the size shown in the photo). Store in the fridge for up to a week or in the freezer for as long as you want. The spice pairs perfectly with a nice Pisco Sour.

PERUVIAN STREET CORN

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When most people think about street corn they think Mexico, however corn is such a staple food all around Central and South American. In Lima street vendors can be found serving up freshly grilled corn served with queso fresco (fresh cheese). Our version of this dish is slightly more modern and features our Aji Verde butter (recipe included on a seperate page). For the best results you’ll want to cook this on a open fire, get your coals nice and hot and throw a grill on top. Nothing beats the flavour of the real charcoal and smoke. We absolutely love this dish there is just nothing better than a nicely grilled and seasoned corn on the cob. Bring floss.

Peruvian Street Corn:

2 corn cobs in the husk

2 sliced green onions

1/4 cup chopped cilantro

1/2 cup crumbled queso fresco

Aji Verde butter

Salt and lime juice to taste

Soak your corn in water overnight in the husk, this allows you to have it over direct heat longer without the husk burning too badly. This step is a little unecessary but it adds a nice smokey flavour. Get a grill a foot or so above the coals and let the corn slowly cook, rotate every 15 minutes or so. After about an hour take the corn off and peel back the husk while keeping it attached at the end (this basically gives you a handle so you can turn it easily when grilling). Brush with a thin coating of canola oil and season with salt. Get the grill nice and close to the coals and toss your corn back on. Get some nice color on the kernels and make sure they are cooked. When the corn is done quickly lay your Aji butter on top so it melts evenly. Add your garnishes evenly over the top including the crumbled queso. Quick squeeze of lime juice over the top and you are Instagram ready. This also tastes great so don’t forget to dig in while its warm!

PISCO SOUR

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This Peruvian beverage is a perfectly refreshing accompaniment for our street corn recipe. It is largely debated whether it is of Peruvian or Chilean descent, but we went with the traditional recipe that is enjoyed across the nation.

1 cup sugar

1 cup water

1/2 fresh & seeded habanero pepper

1 egg white

1.25 oz fresh lime juice

1/2 oz habanero syrup

2 oz Peruvian Pisco

4 dashes Angostura Bitters

ice


We start this recipe off by making our habanero simple syrup. Our recipe ensures that it does not carry much heat but a delicious hint of flavour. Mix water and sugar in a pot and put on medium heat. Stir until all the sugar is dissolved and then add your chopped fresh habanero pepper, bring to a boil and take it off the heat. Steep the concoction for 1 hour, strain the peppers out and then put it in a safe container to chill in your fridge.

Fill a shaker 1/3 of the way with ice and then add your fresh lime juice, egg white, syrup and Pisco. Shake extremely hard for 30 seconds to froth up the egg white. Strain it out into a glass and then lightly drop your bitters on top. The bitters is only added for the aroma and must not sink through the cloud of egg. We like to use a tooth pick and turn the drops of bitters into hearts. This drink is best enjoyed with our Peruvian Street Corn recipe.