Sip and dip over an ale

Start your evening drinks with a hearty an­tipasto plat­ter to please all

Isis Town and Country - - Life - Shan­non Newley shan­non.newley@south­bur­nett­

MY UN­CLE is known for not re­ally do­ing things by halves, par­tic­u­larly when it comes to booze and food.

His wine cel­lar has been in­cred­i­ble for some years and de­spite my friends and I hav­ing sev­eral cracks at re­duc­ing his sup­ply sub­stan­tially, it’s al­ways well stocked with a huge range of reds and whites.

But he has never re­ally been a big beer drinker.

I re­mem­ber tak­ing some friends to stay at his house about 10 years ago and the only beer on of­fer was some out-of-date tin­nies of Fourex Gold.

So I was a lit­tle sur­prised to see the in­stal­la­tion of 12 beer taps at his house pop up on Face­book. That’s right. Twelve amaz­ing beer taps with ev­ery­thing from pale ale to stout.

It seemed like the right time to visit again. And I wasn’t dis­ap­pointed.

For the sake of hav­ing an in­formed opin­ion, my un­cle felt it was im­por­tant to sam­ple each beer, which of course I had no prob­lem with.

But as my fa­ther al­ways says, you shouldn’t drink on an empty stom­ach. For­tu­nately my aunt is an amaz­ing chef.

So be­tween the beer se­lec­tion and the food she served up, it’s prob­a­bly one of the best (cheap­est) din­ing ex­pe­ri­ences I have had in a long time.

The start­ing an­tipasto plat­ter was the first of six dishes my aunt served that night.

An­tipasto plat­ter


1 1/2 cups pump­kin, sliced thinly 1 medium zuc­chini, sliced thinly 1 cup but­ton mush­rooms ½ red cap­sicum cut into strips Olive oil ½ cup pars­ley, chopped 4 cloves of gar­lic, crushed Salt and pep­per Turk­ish bread to serve Dips, cheeses and pastes to serve


Pre­heat oven to 180C. Lay bak­ing pa­per over a bak­ing tray. Place the pump­kin in a bowl. Driz­zle with a gen­er­ous amount of olive oil. Add a quar­ter of the gar­lic to the bowl. Sea­son with salt and pep­per and mix through. Place pump­kin over the tray in one layer only. Leave space for the rest of the veg­eta­bles. Re­peat with the cap­sicum, mush­rooms and zuc­chini, do­ing one veg­etable at a time. Place tray in oven and cook un­til veg­eta­bles are ten­der, be­tween 20-30 min­utes. You may need to take the dif­fer­ent veg­eta­bles out of the oven at dif­fer­ent times. Sprin­kle pars­ley over the top. Set aside to cool. Once cool, ar­range on a serv­ing plate. Pre­heat grill to a high heat. Slice Turk­ish bread. Driz­zle with olive oil. Place un­der grill and cook for a cou­ple of min­utes on each side. Serve bread warm with veg­eta­bles and any­thing else you want on your plat­ter.

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