ISSUE 9: April 2019
menu inspiration
April 2019
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menu inspiration
ISSUE 9: April 2019
PINK RIBBON BREAKFAST is such a wonderful way for cafés and restaurants to show your support for Kiwis with breast cancer. We’re so grateful to all of you who are taking part this year. As New Zealand’s largest funder of breast cancer research, Breast Cancer Foundation NZ works closely with the smartest scientists and medical minds in a constant quest for urgently-needed breakthroughs. We also support patients throughout their breast cancer journeys, and with 3,300 Kiwis diagnosed with breast cancer every year, the need is great. Large or small, simple or ambitious, whatever you can manage will be much appreciated and will help make a real difference. Thank you again for your valuable support. Let’s all come together for a great cause. Evangelia Henderson Chief Executive Breast Cancer Foundation NZ
IN TODAY’S connected world chefs have access to more information than ever. When it comes to finding inspirational ways to gain new and retain existing customers chefs still rely firstly on their own experiences. Innovation can come from many sources, but an ideal one is customer feedback. Having a daily or weekly special, or test kitchen menu offering that invites customers to comment means that the menu item will be operationally driven. Keeping up with food trends and ingredients that are fresh and local helps in creating crave-able flavours. There is no one successful way to inspire menus. Collaboration with the team, suppliers or customers is a workable solution. Many foodservice distributors and suppliers have their own in-house chefs that will work with restaurateurs and chefs to create new menus. The final decision is, of course, up to the restaurateur to know how to make the menu commercially viable for their restaurant. The Pink Ribbon Breakfast campaign is one way that sparks engagement in your menu with customers. Creating one pink dish or a whole special menu for a day, week or month, Going Pink is not only an opportunity to give back, but it also creates interest in your restaurant. Adopt or adapt any of the recipes on these pages or get creative and develop your own special menu. We thank you for your support in helping to raise money to improve the lives of those diagnosed and living with breast cancer. Tania Walters Publisher Restaurant & Café
FOR THOSE OF US in the hospitality industry, the Pink Ribbon Breakfast is a great way to get involved in fundraising. We know many businesses make a month of it by donating a percentage of sales from certain menu items, but there is also an opportunity to get creative and organise a special one-off event on a nominated date in May. Raise the profile of your business, get your staff connected and engage with your customers on a personal level. It’s also about supporting a worthy cause as the money raised helps fund projects by some of our country’s top researchers and supports patients and their . We support the great work of Breast Cancer Foundation NZ and encourage restaurant and café owners to demonstrate their support too.
Here's a deliciously easy way to get behind a great cause. Come together for good with customers and staff this May to host a Pink Ribbon Breakfast at your cafe or restaurant. Why not make a month of it? Create a special pink item, or donate a percentage of an existing one. Perhaps you'd rather go all out with a one off event how about Mother's Day?! Our national media and PR campaign (TV, radio, online advertising, social media) will help you drive awareness.
SIGN UP Register today at www.pinkribbonbreakfast.co.nz
Any questions? Contact the Pink Ribbon Breakfast team at fundraising@bcf.org.nz
Marisa Bidois CEO, Restaurant Association
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Spiced Kumara Waffles • • • • • • • • • • • • •
2 ½ cups all-purpose flour ⅓ cup packed brown sugar 2 ¼ tsp baking powder 1 tsp baking soda ½ tsp salt 2 tsp ground cinnamon 1 tsp ground ginger pinch ground cloves 4 large eggs 1 cup milk 1 cup buttermilk 1 cup kumara, boiled and mashed 6 tbsp unsalted butter, melted
To garnish • ½ cup chopped pecans, for serving • 3 tbsp maple syrup • 1 cup sour cream • 2 pears, sliced In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
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In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy. Combine the maple with the sour cream and set aside. Preheat the waffle maker and lightly grease it with butter. Add a portion of the mixture to the waffle maker, close the lid and cook until golden. Remove the waffle then repeat with the remaining waffle mix. Top the waffles with sliced pear, chopped pecans, maple and sour cream. Serve immediately with an extra drizzle of maple if needed.
By Brett McGregor
Banana Bacon Pancake Stack A family favourite – with pure maple syrup and all the laughter – breakfast should be like this every day. It’s the buttermilk and the citrus zest that make these so good. SERVES 3-4 • • • • • • • • •
2 large eggs ¼ cup vegetable oil or melted butter ½ tsp grated lemon zest 1 cup buttermilk 2 tbsp brown sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ cups flour
Beat eggs in a large bowl; beat in the remaining ingredients in order, mixing until smooth. For each pancake pour about ¼ cup batter on to a hot greased griddle or fry pan. Turn the pancakes when the tops are covered with bubbles and cook the other side. Serve with warm maple syrup, grilled bacon as well as slices of banana. NOTES: You can add one cup of blueberries to this recipe. The best way is to scatter a few blueberries over the cooking pancakes rather than adding the blueberries to the mix in the bowl. The addition of one to two tablespoons of sour cream to the mix with the buttermilk also greatly adds to the end result.
By Annabelle White
FREE RANGE ORGANIC HELLERS DANISH BACON
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French Onion Soup The deep savoury base of the Foundation Foods ⅓ Reduction fast tracks you to perfecting this French classic. Serve with a classic Gruyére Croute. • 5L Foundation Foods ⅓ Reduction • 2kgs sliced brown onions • ¾ cup brown sugar • 500ml red wine • Gruyère cheese • Ground pepper and salt to taste • Baguette Slice onions and caramelise in minimal amount of oil. Add Foundation ⅓ Reduction, red wine and brown sugar. Simmer until onions are soft but not falling apart. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread and top with Gruyère cheese. Place bowls on baking sheet and grill in a preheated oven until cheese bubbles and browns slightly.
Begin with the Best.
Professional fresh liquid stocks and reductions prepared in New Zealand for the most discerning chefs.
kelly.chambers@foundationfoods.co.nz +64 27 447 3447 or +64 3 372 3454
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Elevate The Potato
Potatoes are the perfect main or side for every meal, everyday. They can be served boiled, smashed, roasted, baked or in a stew. Potatoes are great in salads, loaded as a main or made into gnocchi, chips, wedges and hashbrowns or rosti.
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otatoes are highly nutritious. A potato contains more Vitamin C than a carrot or beetroot, which makes them great for immunity. Potatoes contain more potassium than a banana, which supports muscle function, including heart and lungs. Did you know if you cool a cooked potato, the starch goes through a chemical change and becomes resistant starch, a fibre which supports gut-health? Even if you re-
cook that cooled spud, it retains the resistant starch. A truly good carb. Potatoes are so easy to prepare and are very versatile. Leftover potatoes, the gut-healthy kind, can easily be made into a frittata, make a welcome addition in a quiche, croquettes, colcannon or bubble & squeak, skordalia garlic potato dip, or even as an ingredient in cakes or bread. Potatoes are very cost effective. Fresh potatoes have a comparatively
lower per weight price than other vegetables and grain carbs like kumara, quinoa and couscous. Best of all, potatoes are incredibly filling, so you don’t have to serve so many per portion. As mentioned above, leftover cooked potatoes can be utilised in other dishes, meaning minimal waste. Potatoes grow gently on the earth, with lower nitrate leach than many leafy greens. They also travel and store well. They require less water than many other product groups, so eating potatoes helps support a more sustainable imprint on the planet. What’s more, Kiwis love potatoes. Potatoes NZ receives weekly feedback from people who are passionate about their potatoes. These people are not avoiding carbs, and certainly not avoiding potatoes. Potatoes are local. Provenance is becoming a major consideration, as
conscious Kiwi consumers demand to know the origin of the food. People are choosing to eat locally sourced foods over imported foods, which have a greater carbon footprint. Do not under estimate the growing influence of the conscious consumer. Diners are now avoiding highly refined foods. Fresh potatoes are a natural whole food, unlike highly processed pastas. Take pride in serving New Zealand grown, fresh potatoes, that will appeal to conscious consumers and support local growers. New Zealand potatoes are simply Spuddy Awesome! For recipes, inspiration and nutritional information please visit the Potatoes NZ website www.potatoesnz.co.nz and follow us on social media: Twitter, Facebook and Instagram. Gemma Carroll, PNZ Communications & Engagement Officer. April 2019
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Hot Smoked Salmon Potato and Pea Salad with Tahini Yoghurt Dressing This salad also works well made with sweet potato instead of new potatoes, and cold-smoked salmon instead of hot-smoked, or even smoked chicken or duck breast. FOR 4 MAIN COURSES • 2 small red onions, peeled and sliced into thin rings • 3 tbsp white vinegar or lemon juice • 600g new potatoes • 3 tbsp extra virgin olive oil • 1 tsp cumin • Salt and freshly ground black pepper • 4 tsp tahini • 3 tbsp plain yoghurt • 2 tbsp cold water • 2 large handfuls salad leaves • 150g peas, blanched and refreshed • 1 cup mixed olives • 600g hot-smoked salmon fillet, skin and bones removed • 1 tbsp sesame seeds, toasted
until cooked. Drain, and when cool enough to handle cut in half lengthways and put in a bowl. Heat a small pan with 1 tbsp oil and the cumin. Cook until aromatic, then pour over the potatoes with some pepper and salt and mix it all together. Mix the tahini and yoghurt together in a small bowl, then pour in half the vinegar from the onions, the water and the remaining olive oil. Taste for seasoning. To serve, toss the onions and vinegar marinade with the potatoes and divide among four plates. Scatter with the leaves, peas and olives and flake the salmon on top. Finally, spoon over the dressing and sesame seeds. From Peter Gordon: Eating Well Everyday. Photo by Manja Wachsmuth.
Rinse the onion rings in cold water for a few minutes, then drain and place in a bowl. Pour on the vinegar or lemon juice and mix then leave for 30 minutes, tossing once more. Meanwhile, boil the potatoes in lightly salted water
By Peter Gordon
We abide to genuine Smokehouse traditions by not cutting any corners, these time-honoured methods pay off with distinctive colour and infusion of flavour, just reward for respecting tradition.
650 Ferry Rd, Woolston, Christchurch p 03 943 2222 ext.4
COLD SMOKED HAND SLICED SALMON SIDE
sales@holysmoke.co.nz
COLD SMOKED HAND SLICED SALMON HALF SIDE
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HOT SMOKED SALMON PORTIONS 6 Pack 80 - 90gm
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Hemp Chocolate Berry Crunch Ice Creams MAKES 4 Prep time 30 minutes, set time 4 hours • 200g HempFarm hemp hearts • 35g HempFarm hemp protein • 10g freeze-dried strawberry pieces • 5g freeze-dried passionfruit powder • 1L vanilla ice cream (dairy or vegan) • 200g milk chocolate (regular or sugar-free vegan) • 50g white chocolate (regular or sugar-free vegan) • 5 rosemary flowers • 5 lavender flowers • Ice cream moulds • Wooden ice cream sticks Soften ice cream at room temperature for 10 minutes. Combine ice cream, protein powder, strawberries and passionfruit powder by folding all ingredients until combined. Spoon ice cream mixture into moulds. Level using a palette knife and place the ice cream sticks, then refreeze for minimum 4 hours. Once frozen, sprinkle hemp hearts onto a plate. Roll the ice creams in the hemp hearts to fully coat them. Line a cooling rack with greaseproof paper, lay ice creams on and put back in the freezer. Melt the milk and white chocolate in separate bowls in a bain-marie, or by covering with cling film and microwaving in 30 second intervals. Ensure the chocolate is fully melted by mixing frequently with a spoon. Remove the ice creams from the freezer one at a time, then dip or spoon chocolate over them until they are completely covered. Return to the freezer to set for 10 minutes. Once set, drizzle white chocolate over the ice creams in a zig zag, then garnish with strawberries and flowers. Return them to the freezer for later enjoyment.
Hempy Pesto • 2 cups of packed basil leaves • 3 garlic cloves, peeled • 200ml of New Zealand hemp oil • 100g of finely grated Parmesan cheese • 100g of hemp hearts, toasted • 30ml lemon or lime juice • Salt and pepper to taste Toast the hemp hearts in a non-stick pan over medium heat. Keeping them constantly moving so they don’t burn. Do not add anything else to the pan, just heat the hemp hearts until golden brown, Remove from the heat, then transfer half of the toasted hearts into a blender, and the rest into a fresh bowl. Do not leave them in the pan or they will burn. Add the basil leaves, garlic, hemp seed oil, lemon or lime juice, and half of the Parmesan cheese to the blender. Blend for 2-3 minutes until well combined, scraping down the sides with a rubber spatula as needed. Add the remaining Parmesan and hemp hearts, then briefly blend to incorporate. Portion into jars or tubs, then drizzle a little extra hemp seed oil on top to stop a crust from forming. Place in the fridge for up to 2 weeks and use as required.
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Homemade Hemp Mayonnaise MAKES 1 CUP • 2 large eggs, room temperature • 2 teaspoons freshly squeezed lemon juice (or vinegar) • 1 cup HempFarm hemp seed oil • A few pinches of sea salt Separate the egg yolks into to a large bowl. Add the lemon juice or vinegar, then whisk for 2-3 minutes to form a sabayon (emulsified until thick and airy). Continue whisking as you slowly add the hemp seed oil a few drops at a time, then as a thin steady stream until it is all incorporated. If the mayonnaise starts becoming too thick, you can add a teaspoon of water to thin it out. If the mayonnaise looks too thin, whisk another egg yolk with lemon juice in a clean bowl, then slowly whisk the two mixtures together. Once the mayonnaise is finished it should be thick and fluffy, forming ribbons from your whisk. Season with salt and pepper, and any other flavourings you desire. I have used organic miso paste with this one, but you can also use wasabi, roasted garlic, tarragon, whole-grain mustard – the possibilities are endless. Store in a covered container in the fridge for up to 3 days. If it turns bitter, you can balance it out with some coconut sugar.
Hemp Polenta Chips SERVES 4 • 4 cups vegetable stock • 1½ cups finely ground polenta • 35g HempFarm protein powder • ½ cup HempFarm hemp hearts • ½ cup grated parmesan • 2 tbsp HempFarm hemp seed oil • 1 cup coconut flour • 2L sunflower oil for frying • A handful of herbs of your choice (finely chopped) • Flaky sea salt (to season) • HempFarm hemp seed oil (for drizzling) Grease a large slice tin or square dish with hemp seed oil, then set aside. Bring the stock to a rolling boil, then add the polenta in a steady stream while whisking. Continue to whisk for a few minutes until the mixture thickens. Remove from the heat, then fold in the parmesan cheese, hemp seed oil and herbs. Pour the polenta into the slice tin or dish and smooth the top with a rubber spatula. Allow to cool slightly, then cover with cling film and refrigerate until completely cold and firm (at least 2-3 hours). Preheat fryer to 180°C. Turn out the polenta onto a chopping board and slice it into thick chips. Dust the surface of the chips with coconut flour. Gently place the chips into the fryer and cook for 6 minutes. The chips are ready when they reach a rich, dark colour. Don’t worry, they taste amazing.
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Raspberry Souffle • • • • • •
250ml of raspberry purée 25g of cornflour 100g of sugar 180g of egg whites 150ml of cream 150g of white chocolate
Stir the raspberry purée over a low heat and whisk in the cornflour. Allow it to cook for 5 minutes then take off the heat and set to one side. Beat the egg whites until they are stiff, adding the sugar. Grease a soufflé mould with butter and dust it with sugar then put it into the fridge. Mix ⅓ of the beaten eggs with the raspberry purée. Add the rest of the egg whites until you get an even colour. Pour it into the mould and put it in the fridge. Preheat the oven to 180°C and bake for 11 minutes. While it is baking, heat the cream, melting the chocolate into it. To serve, cover the soufflés with icing sugar and accompany them with white chocolate sauce and ice cream.
By Paul Smart
Raspberry Eton Mess Serves 12 - 14 in 200ml glasses MERINGUE • 240g egg whites • 350g caster sugar • Preheat oven to 130°C (fan). Whip the whites in a mixer until stiff enough to be turned upside down. Add sugar 25g at a time until fully combined. Pipe into approx. 10cm x 3cm high rounds. Place in the oven, turn down to 120°C and cook for approx. 50 mins until outside is crisp but inside of meringue rounds is still a little soft. Leave to cool. RASPBERRY COMPOTE • 1kg frozen raspberries • 80g icing sugar • 28g maize cornflour Bring raspberries and icing sugar to simmer in a saucepan. Add a little cold water to the cornflour and make a slurry. Add the slurry to the raspberries, stir and cook out for a couple of minutes. Cool, cover and chill. DIPLOMAT CREAM • 600g milk • 160g caster sugar • 5g natural vanilla essence • 2 eggs • 2 yolks • 60g maize cornflour • 600g cream
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Make a pastry cream: bring milk, half the sugar and vanilla to scald in a saucepan. In a bowl whisk together the eggs, yolks, remaining sugar and cornflour. Pour the scalding milk onto the egg mixture one third at a time, mixing after each addition. Pour the mixture back into the saucepan and return to a low heat. Stir with a whisk continuously until the mixture thickens and any lumps have been stirred out. Transfer to a bowl, cover the surface with clingfilm and chill. When cooled transfer to a mixer and whisk until completely smooth. In a separate bowl whisk the cream until thick. Add the cream to the pastry cream and fully combine. Add the raspberry compote and diplomat cream to 200ml glasses stirring roughly to create swirls of colour but don’t fully combine. Top with roughly crushed meringue and fresh or freeze-dried raspberries.
By Rhiannon McCulloch
Sweet Street Berried Push Pops At my very first cooking demo I was going to make a cheesecake push pop, but I needed it to be more exciting. I added a fairy floss (candy floss) machine and had my personal DJ play ‘Push It’ by Salt-N-Pepa while I was doing my demo. It was a huge hit. That is how I started having a DJ for my cooking demos: they’re not your average demo, a little more like a concert. MAKES 15 PUSH POPS CHEESECAKE MIXTURE • 600g cream cheese • 180g caster sugar • 2 eggs • 20g white chocolate, melted • ½ vanilla bean, split and seeds scraped STRAWBERRY JELLY • 250g strawberries, hulled • 55g caster (superfine) sugar • 2 sheets titanium-strength gelatine, softened in cold water TO ASSEMBLE • 300g digestive biscuits (plain sweet cookies), blitzed in a food processor • 250g strawberries, hulled and quartered • 150g raspberries, halved • 220g blackberries, halved • 150g blueberries, halved • 1 packet ready-made fairy floss (candy floss)
Preheat the oven to 165°C. Grease and line an 18cm (7 inch) square or round cake tin. In an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Scrape down the side of the bowl, then add the sugar and beat well combined. With the mixer on slow speed, add the eggs one at a time, beating until well combined. Add the melted chocolate and the vanilla seeds. Pour the mixture into the prepared cake tin, making sure it is smooth and flat. Bake for 30 minutes until almost firm: check whether it is cooked by tapping the side of the tin; if it wobbles too much, return it to the oven for a further 5 minutes. Set aside to cool in the tin until needed for assembly. To make the jelly, toss the strawberries in the sugar, put them in a bowl and set aside overnight so the juices come out of the strawberries. Strain the strawberries and juice, but do not press the strawberries through the sieve. In a small saucepan, bring 200ml of the strawberry juice and 50ml of water to the boil, then squeeze excess liquid out of the softened gelatine and stir the gelatine through the juice until completely dissolved. Strain and cool before use. Pour 1 tablespoon of jelly mixture into each push pop mould and put them in the refrigerator to set. Make sure the moulds are upright. When the jelly has set, cut the baked cheesecake into chunks and put it in the bowl of an electric mixer fitted with the paddle attachment. Beat the cheesecake on medium to high speed until completely smooth. Transfer the cheesecake to a piping bag fitted with a size 12 nozzle. Pipe the cheesecake into each push pop mould on top of the jelly until halfway up the side, followed by a spoonful of biscuit crumbs. Top each push pop with mixed berries and a small amount of fairy floss. TWISTS Freeze the consommé and thaw it out to make the jelly — drink the leftovers with Champagne. The cheesecake can be frozen. For a gluten-free dessert, leave out the biscuits. It’s okay to use strawberry jelly from a packet instead of making your own.
By Anna Polyviou
Sweet Street by Anna Polyviou, published by Murdoch Books, distributed by Allen & Unwin, NZ RRP $45.
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Gluten~Free High Tea
High Tea Although the thought of high tea often includes images of dainty teacups and pointed pinky fingers, it used to be something that transcended class. The working class, for example, would often not find time for a lunch break, so their first meal when they returned home was more substantial than just tea alone. As dinner was often taken later, sometimes around 8pm, high tea acted as a bridge between lunch and dinner. The upper classes of British society could afford to have a more delicate afternoon snack after treating themselves adequately for lunch and breakfast, and the smaller platters and focus on refined foods and teas gave way to the modern rendition of high tea. The name ‘high tea’ came from the high-backed chairs that were often used during the meal. While high tea traditionally conjures up images of cream, jam and scones, the format also offers chefs the chance to get experimental in the kitchen, particularly with the savoury side of the experience. For example, Cordis, Auckland includes menu items such as Thomson Whisky marinated Big Glory bay salmon, served on a brioche, dill cream and bee pollen, and Olliff Farm egg sandwich milk bread with chamomile gel, alongside favourites like scones, lamingtons and simple sandwiches. A Pink Ribbon High Tea is a great way to raise money for the Pink Ribbon campaign, as it provides customers with a classy, exciting event that differs from a standard weekend brunch. Many restaurants and cafés choose to tie in their special Pink Ribbon events with Mother’s Day, which falls this year on May 21.
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Florentines’ range of gluten-free products don’t disappoint; delicious and exactly what you would hope for in your tea service. Taste-wise, the glutenfree products are indistinguishable from traditional recipes. Your customers will never know unless
they care to ask. Try the gourmet Raspberry and Coconut Slice or zesty Glazed Citrus Tart made with real lemon, or the new Peppermint Slice. All perfect for high tea, just gluten-free. For more information visit www.florentines.co.nz.
Tempt Your Senses Tempt your customers’ senses with Emma Jane’s authentic French mini macarons. These are made by genuine French artisans and frozen using a special process to lock in the taste. Ready to thaw and serve, Emma Jane’s mini macarons are available in Chocolate, Vanilla, Lemon, Pistachio, Raspberry and Caramel flavours. Making mini macarons is nearly impossible
A Little Different Emma-Jane’s has long been the leader in choux pastry finger food desserts, and the Chocolate Coated and Vanilla Filled Mini Profiteroles are the ultimate crowd pleaser. Emma Jane’s profiteroles are delectable in taste and pleasing to the eye, a quick and easy dessert that is sure to impress your guests or satisfy those with a sweet tooth.
for some establishments without hours of time and skill to dedicate to them. That’s why Emma Jane’s has taken the time to find the best French chefs to do all the hard work for you. Put your feet up knowing you are serving your customers the finest macarons New Zealand can offer. For more information call 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.
These cream puffs are great on buffets and dessert platters. For something a little different add to sundaes or, if you are feeling creative, the puffs provide a quick way to make a genuine croquembouche tower. Simply thaw and serve. If you want your next event to be something special, Emma-Jane’s can provide you with the wow factor, quality product and most importantly save you precious time in the kitchen. For more information call 06 355 5057, email info@emmajanes.co.nz or visit www.emmajanes.co.nz.
Brewing The Perfect Tea Few subjects cause as much discussion as the perfect cup of tea. Everyone has their own preferences, but there are a few basic rules that cafe´s should follow if they want to serve their customers the perfect cuppa. Tea is no different from wine in that there are optimum conditions in which to store the tea. Tea is a highly sensitive product and easily absorbs odours, fragrances and moisture. Keep your tea out of direct sunlight in an airtight container, never above 30˚C.
The water used for the tea should only be boiled once – if it is boiled more than once the oxygen levels are reduced, which affects the taste of the final product. If possible, use water with low calcium carbonate content. The ‘softer’ the water, the better the flavour notes of the tea can come through. If you’re using a teapot, be sure to swirl hot water through it and pour it out before you use it – the same goes for the cups. Make sure the cups and teapot are clean and odour-free and, if possible, choose cups that have a red or pink design – studies have shown that it makes the tea taste sweeter. The golden ratio is 2.5 grams of tea to 220ml of boiling water. Different teas require different brewing times and different water
temperature: follow the table below for the perfect length required. A 2011 study by the University of Northumbria found that the ideal time to drink is eight minutes after the leaves first make contact with the water. By this time the water will have dropped to around 60˚C, which the study found was the perfect temperature for the drinker to enjoy the flavours of the tea. The age-old debate surrounding the right time to put the milk in before or after the tea has a simple answer – after. If milk goes in first it lowers the temperature too fast, hindering the infusion process.
TYPE
DURATION
WATER TEMPERATURE
Black Tea Green Tea Fruit and herbal infusions
2-3 minutes 1-2 minutes 3-5 minutes
95-100˚C 70-80˚C 95-100˚C
In 1837, two brothers decided to stir up the tea industry, by horse. Really. Each morning for 19 years Joseph and Edward Tetley loaded a packhorse with their finest tea and peddled it until the Yorkshire sun set. How did they (and the horse) do it for so long? We have no idea. Available in a 1,000 bag catering pack. For more information contact Real Foods on 09 256 4280.
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Spirulina Latte
Pumpkin Oat Latte
• 220ml Alpro Soya ‘For Professionals’ • 10ml (sugar-free) vanilla syrup or 1 tsp vanilla essence • 2g spirulina powder
• • • • •
Put the spirulina powder and vanilla syrup in a glass. Froth the Alpro Soya ‘For Professionals’ to 65°C maximum and add a little bit to the spirulina. Mix until uniform. Add the rest of the Alpro Soya ‘For Professionals’. TIP: the vanilla syrup makes the drink more approachable if you don’t like the umami taste of the spirulina.
Mix the pumpkin powder, cinnamon powder, agave syrup and espresso in a cup or glass until uniform. Froth the Alpro Oat Organic ‘For Professionals’ to 65°C. Add a little bit of the Alpro Oat Organic ‘For Professionals’ to your base-mix if it’s not liquid enough. Add the rest of the Alpro Oat Organic ‘For Professionals’ to your drink.
Oat Mocha
Ruby Chocolate Latte
• 180 ml Alpro Oat Organic ‘For Professionals’ • 24g milk chocolate (e.g. Callebaut 824) • 1 espresso shot
• 220 ml Alpro Coconut ‘For Professionals’ • 35g Callebaut Ruby Chocolate Callets • 1g beetroot powder
Put the chocolate in a cup or glass. Add the espresso. Froth the Alpro Oat Organic ‘For Professionals’ to 65°C maximum and pour it in the glass.
Put the chocolate callets and the beetroot powder in a glass. Froth the Alpro Coconut ‘For Professionals’ to 65°C maximum and pour it in the glass. Mix well.
Tip: if you serve the drink in a glass your guest can see the chocolate in the bottom. Stir well before drinking.
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250ml Alpro Oat Organic ‘For Professionals’ 1 espresso shot 6g agave syrup ½ tbsp pumpkin powder 1 tsp cinnamon powder
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