Tēnā koutou (a maori greeting for 3 or more people)
Two weeks ago we celebrated Australia day with an Aussie based menu and Lamingtons. This week we celebrate Australia's friendly cousins day of recognition and marriage to the British empire.
Every year on 6 February, New Zealand marks the signing of the Treaty of Waitangi in 1840. The treaty made New Zealand part of the British empire, guaranteed Māori rights to their land and gave Māori the rights of British subjects in that year. However this day is usually eclipsed in by the Chinese new year and usually doesn't feature much in media.
Peters business partner Hayden and myself (chef Jared) are ex-kiwis and we like to celebrate every year with a New Zealand based menu at Kaffeine.
The national vegetable is Kumara which is a form of sweet potato, purple/red skin with white flesh. Not as sweet as regular orange sweet potato and best roasted until gloden brown. The sugars and starch caramelised and taste amazing when cooked slowly, far superior to the orange variety. Though not as common in england you can still find a similar variety in supermarket which comes from the Caribbean and India. This week I will be slow roasting kumara in dried, matured and ground sea kelp, the earthy, sweet and salty flavours mix wonderfully together.
Manuka honey is only found in New Zealand and is made from bee's that gather nectar from flowers that blossom on native manuka bushes. The honey its self has an active antimicrobial property and has been known to improve skin and heal cuts, burns and blemished. Manuka honey also has a quite a distinct floral, rich and complex flavour and great on toast or used as a marinated or in dressings. This week I've used manuka honey in a dressing which is drizzled over a salad of kiwi, soft sheep's cheese, lesser celandine (a foraged leaf) and walnuts to make a delicious healthy salad.
Also this week instead of a savoury muffin we will be baking cheese and marmite scones which is a traditional kiwi teas time treat. One of my personal favourite things to make and eat. Marmite in New Zealand is different to UK marmite, more firm in texture and has a pleasant slightly ashy flavour. When ordering please ask for one of the staff member to warm it up for 30 seconds on the sandwich press, I highly recommend it.
We hope you enjoy this weeks menu as much as we have putting it together and as much as we will enjoy serving it to you.
Ka kite anō (see you soon)
Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40
Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00
Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80
Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Muffin: Marmite and cheese scones 2.20
Lemon friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80
Lunch
Soup: Lambs lettuce and Elephant garlic soup 4.50
French retro baguettes 4.90
Red peppers and courgette cooked in smoked paprika with sumac cheese, red onion and spinach
Ham with tomato, mature cheddar, rocket and pickle
Two weeks ago we celebrated Australia day with an Aussie based menu and Lamingtons. This week we celebrate Australia's friendly cousins day of recognition and marriage to the British empire.
Every year on 6 February, New Zealand marks the signing of the Treaty of Waitangi in 1840. The treaty made New Zealand part of the British empire, guaranteed Māori rights to their land and gave Māori the rights of British subjects in that year. However this day is usually eclipsed in by the Chinese new year and usually doesn't feature much in media.
Peters business partner Hayden and myself (chef Jared) are ex-kiwis and we like to celebrate every year with a New Zealand based menu at Kaffeine.
The national vegetable is Kumara which is a form of sweet potato, purple/red skin with white flesh. Not as sweet as regular orange sweet potato and best roasted until gloden brown. The sugars and starch caramelised and taste amazing when cooked slowly, far superior to the orange variety. Though not as common in england you can still find a similar variety in supermarket which comes from the Caribbean and India. This week I will be slow roasting kumara in dried, matured and ground sea kelp, the earthy, sweet and salty flavours mix wonderfully together.
Manuka honey is only found in New Zealand and is made from bee's that gather nectar from flowers that blossom on native manuka bushes. The honey its self has an active antimicrobial property and has been known to improve skin and heal cuts, burns and blemished. Manuka honey also has a quite a distinct floral, rich and complex flavour and great on toast or used as a marinated or in dressings. This week I've used manuka honey in a dressing which is drizzled over a salad of kiwi, soft sheep's cheese, lesser celandine (a foraged leaf) and walnuts to make a delicious healthy salad.
Also this week instead of a savoury muffin we will be baking cheese and marmite scones which is a traditional kiwi teas time treat. One of my personal favourite things to make and eat. Marmite in New Zealand is different to UK marmite, more firm in texture and has a pleasant slightly ashy flavour. When ordering please ask for one of the staff member to warm it up for 30 seconds on the sandwich press, I highly recommend it.
We hope you enjoy this weeks menu as much as we have putting it together and as much as we will enjoy serving it to you.
Ka kite anō (see you soon)
Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40
Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00
Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80
Baked Treats
Sweet Muffins: Blueberry and bran 2.20
Savoury Muffin: Marmite and cheese scones 2.20
Lemon friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80
Lunch
Soup: Lambs lettuce and Elephant garlic soup 4.50
Red peppers and courgette cooked in smoked paprika with sumac cheese, red onion and spinach
Ham with tomato, mature cheddar, rocket and pickle
Foccacias with sea salt and rosemary crust 5.00
Spicy prawn salsa with brie and spinach
Grilled Haloumi with onion jam and rocket
Salads: 5.50/6.50
Slow roasted spiced lamb with parsnip, served with cous cous and black mustard yoghurt dressing
Kiwi, soft sheep's cheese, lesser celandine, walnuts with a Manuka honey and cinnamon dressing
Kumara roasted in dried and ground Kelp
Tart: 4.00 or 7.50 with salad
No comments:
Post a Comment