Check out our special Level 3 menu on our facebook page or give us a call to discuss any order enquiries.
www.whitestonecheese.com
Takeaway coffee and café food available via app ‘regulr’ for contactless pick up from 125 Vogel Street.
Click + Collect www.bestcafe.co.nz
Text or call 027 304 2059.
Orders will be home delivered or contact less store pick up. Mon-Fri, 9am-5pm.
Cut off time for orders is 5pm for next-day processing.
For pick up orders: bread/milk from 10am next day, packed orders from midday next day.
Call us on 03 474 0219
Click & Collect To place an order simply email us at bacchuswinebar@xtra.co.nz phone us on 03 4740824 or visit us on the Regulr app. Available as of Thursday book your orders now.
Open daily from 8-3
Available for contactless, scheduled pick up or delivery.
LIQUORLAND CABLEWAYS
Cnr of Kaikorai Valley Road & Mellor Street, Dunedin
03 4767680, 027 477 1969
is available for deliveries in both Level 4 and Level 3 Covid restrictions. Simply email: manager.cableways@liquorland.co.nz with your order.
The ‘click and collect’ option will also be available when Level 3 begins
via: ww.liquorland.co.nz. We will do the rest.
Daily Recipes:
Day 1: 28th April 2020
Potpourri Vegetarian Café Birdseed Bar (Gluten Free)
3 cups raw peanuts, toasted
¾ cup sesame seeds
2 cups shredded coconut
2 cups raisins
1 cup dried cranberries
1½ cups sunflower seeds
1½ cups pumpkin seeds
½ cup honey
1 cup brown sugar
200g butter
Method
Day 2: 29th April 2020
Taste Nature Almond Croissant - now available in store to celebrate Level 3 - not available for pre purchase.
The Recipe is using Body of the Year organic butter croissants,
Organic Butter,eggs,sugar, Organic Almond meal and Sliced Almonds.
All Purchased from Taste Nature
Almond Cream recipe
Ingredients:
125g Butter
200g (1 cup) Sugar
100g (1,1/4 cup) Almond Meal
20g (2Tbsp) Flour
100g Shallow bowl of Sliced Almonds.
1 Egg
Icing Sugar for Dusting
Warm the butter till it softens, mix in the sugar.
Once mixed and creamy, sift in the almond meal and flour.
Mix by hand or in a standard mixer until it gets nicely incorporated.
Halfway through mixing add the egg.
Let it cool off in the fridge for 10-15min.
Preheat Oven to 180°
Cut the day old croissants in half horizontally and give a good hearty spread of the Almond Cream on the bottom half of the croissants.
Put back together and use the rest of the Almond cream on top of the croissants to give the sliced almonds something to stick to.
Dunk the top cream part of the croissants into a bowl of Sliced Almonds and get a good amount stuck to the cream.
Place croissants evenly on an oven tray.
Cook at 180° for 15 min or until sliced almonds get golden brown.
Leave to cool for 10 min. Dust with icing Sugar and serve.
Pizzeria da Francesca Chickpea Panelle
Panelle
To Serve
ODT Media Staff ‘Merren’s Golf Cake/Fruit Cake
Leave overnight.
Stir in flour and cinnamon. Put mixture into a baking paper lined 23cm cake tin. Bake at 180°C for one hour 20 minutes. Reduce temperature to 160°C and bake a further 30 minutes or until a skewer inserted in the middle comes out clean.
Cool in tin for 15 minutes before turning out on to a wire cake rack. Dust with icing sugar while still hot. It’s not a deep cake and keeps well. Baking time and temperature does depend on individual ovens, and mine is relatively ‘hot’.
Day 5: 2nd May 2020
Speights Ale House Highland Lamb (with capsicum marmalade)
3 tender lamb fillets per person
olive oil
cumin
paprika
garlic
Capsicum Marmalade:
50g butter
2 sliced onions
500ml tarragon vinegar
6 star anise
1 c sugar
2 lemons, juice and zest
2 apples, peeled and diced
3 red capsicums, sliced
Method
Remove and silver skin from the lamb fillets. Marinate for six hours in olive oil, cumin, paprika and garlic - use even quantities of each or whatever suits you.
Meanwhile, make the capsicum marmalade by gently cooking onions in butter then adding other ingredients and simmering until the onions and apples are soft. Add red capsicum and simmer again until the capsicum is just soft. THe mix should be like syrup and tangy. Remove the star anise.
Sear the seasoned lamb fillets on a hot grill until medium rare. Remove and slice the fillets. Lay on top of a fresh garden salad. Top with warm capsicum marmalade and kumara straws.
Day 6: 4th May 2020
Morning Magpie Pinwheels
Dough:
7 cups flour
1 cup white sugar
pinch of salt
1cup of tepid water
1 1/2 tbsp active yeast
1/2 cup soy milk
1/4 cup of canola oil
Cinnamon Mix:
5tbsp of margarine
1/2 cup of soft brown sugar
5tsp of cinnamon
icing sugar to dust
Method:
Dough:
Dry Mix
Combine 5cups flour, 1/2cups white sugar and a pinch of salt.
Wet Mix
Combine 1cup of tepid water, 1/2 cups white sugar, 1 1/2 tbsp active yeast.
Dissolve, and leave for 10-15mins until yeast starts to bubble/activate.
Once activated add 1/2 cup soy milk and 1/4 cup of canola oil.
Combine dry into wet, and mix well. Let sit for another 10-15mins.
Knead in 2 cups of flour, until a soft springy dough forms. Add more flour if needed.
Cover with clingfilm and rest for another 10-15mins, then place in fridge overnight.
Cinnamon Mix:
In a medium microwave safe bowl add: 5tbsp of margarine, 1/2 cup of soft brown sugar, 5tsp of cinnamon.
Heat for 30 seconds, and whip together to form a buttery spread.
Rolling + Baking:
Pre heat oven to 180 C
Flour the bench top, and roll the dough out in a rectangle, for the height of 3/4cm.
Spread your cinnamon mix all over.
Roll the dough tightly towards you, creating a long log on your bench. slice into rounds, about 3cms tall.
Place onto a baking papered oven trey, leaving around 3cm gap between each one.
Place in the oven, checking after 15mins and rotating if necessary.
It should take between 15-25mins until cooked.
Let cool, dust with icing sugar.
Day 7: 5th May 2020
110g Windsor Blue wedge (as many as you like)
The Dubliner – Irish Whisky Liqueur, enough to cover cheese
Method:
Soak whole Windsor Blue wedge(s) overnight in a bowl of 'The Dubliner - Irish Whisky Liqueur' at constant temperature. Cover to keep it safe.
Finishing / serve with:
The result is an aromatic blue cheese with notes of honey and hints of caramel.
The alcohol evaporates quickly but the blue cheese will be ‘drunk’ and ready to be enjoyed at room temperature. The perfect dessert on its own or as part of a cheese board.
Day 8: 6th May 2020
Speights Ale House Seafood Chowder
100g butter
1 onion diced
1 carrot diced
1 stick celery diced
1 red capsicum diced
1 green capsicum diced
1-litre fish stock
200g blue cod fillets
100g mussels shelled
100g shrimp, frozen or fresh
100g calamari, cut into rings or pieces
500g surimi crab meat
1-litre cream
1-litre milk
zest of two lemons
thyme, fennel, fresh stalk, chopped
½ cup cornflour mixed with ½ cup cold water
salt and pepper
Add fish stock, simmer for 5 minutes.
Simmer again for 15 minutes, but do not boil.
Thicken to the consistency you like with cornflour and water mixture and simmer for 15 minutes.
Add salt and pepper to taste.
Day 9: 7th May 2020
The Rope & Twine Corn Fritters
Ingredients:
500g corn kernels
2 eggs
1 ½ C Plain Flour
1 tsp salt
1 tsp pepper
2 tsp baking powder
500g corn kernels
2 tbsp canola oil
1 red onion (sliced)
1 small bunch spring onion
(chopped)
1 egg
Oil for frying
Method:
1. Blitz the first 500g of corn kernels in blender with 2 eggs.
2. Sift the flour, baking powder, salt and pepper into a mixing bowl.
3. Add the corn kernels, oil, red onion and spring onion. Mix until combined.
4. Mix both mixtures together and fold until incorporated.
5. Heat 1–2 tablespoons of oil in a non-stick frying pan over medium heat.
Place a large spoonful of the corn fritter mixture into the pan. Cook for 2–3 minutes or until bubbles appear on the surface of the batter. Flip and cook the other side for a further 2–3 minutes or until the fritters are crispy golden and cooked right through.
6. Arrange the corn fritters on a bed of lettuce stacked between rashers of crispy bacon and drizzle with sweet chilli sauce and a dollop of sour cream.
Makes 10-12 fritters
Day 10: 8th May 2020
Bacchus Rhubarb Creme Brulee
(serves 6 people)
Ingredients:
6 egg yolks
1 whole egg
1/2 cup castor sugar
2 tsp vanilla essence
500 mls cream
Method:
Mix yolks, egg, sugar and vanilla together.
Heat cream until steaming.
Remove from heat and cool 5-10 mins (skim the skin of cream off).
Pour heated cream over egg mix while stirring.
You can put whatever you like in the bottom of the ramekins. We use rhubarb (which has been cooked with sugar so it's like a coulis or stewed rhubarb). Place about 2 tablespoons in the bottom of the ramekin and pour the mix over the same.
Bake in a water bath(just put wanter 1/2 way up the side of the ramekins) cover with tin foil and bake 40 to 60 minutes at 160 degrees (the cooking time is approximate, you need to keep checking until they are set.
Remove from pan and allow to cool up to 30 minutes, then chill for at least an hour before caramelising tops.
Caramelise top by sprinkling about 1 tablespoon of castor sugar over each custard. Working with one at a time, pass the flame torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber and forms a smooth surface. Serve immediately.
Day 11: 11th May 2020
Speight's Ale House's Chicken Filo Parcels
Makes 6
Ingedients:
1kg diced chicken
200g diced bacon
70g diced peaches
50g brie
chicken stock for cooking
filo pastry
melted butter for brushing
Method:
Cook chicken and bacon in a pot in some chicken stock. When cooked, drain off the liquid and soften the cheese in the pot on low heat. Add chicken, bacon and peaches to cheese. Mix well and season to taste.
Preheat oven to 180degC.
Fold a sheet of filo pastry in half, brush with melted butter and top with another folded sheet. Place a heaped spoon of chicken mixture into the centre of the pastry. Crimp the four corners of the pastry and bunch tightly to hold.
Put the parcels in the oven on a tray lined with baking paper and cook until golden brown and the filling is heated through (about 15 minutes).
