Sip and dip over an ale
Start your evening drinks with a hearty antipasto platter to please all
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I remember taking some friends to stay at his house about 10 years ago and the only beer on offer was some out-of-date tinnies of Fourex Gold.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.
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.