For or­ganic, sea­sonal, lo­cal in­gre­di­ents

Rotorua Weekender - - Bite - Prep time 30 min­utes. Cook time 5 min­utes. Serves 4-6. Skill level Easy.

It was 14 years ago Chris­tian Kasper made what he de­scribes as the best de­ci­sion of his life . . . he moved to Dunedin. “I mean look at our beau­ti­ful city. Is it a small city or a big town by the way? I’d like to think it’s both,” he says. “It has the hus­tle and bus­tle of any ma­jor city in the world but also the ro­man­tic vibe of a small town in South­ern France.”

Kasper loves Dunedin al­most as much as he loves food. “I’ve al­ways been a foodie,” he says, point­ing to a photo of a rather chubby kid as proof.

De­li­cious Dunedin is the brain­child of Kasper and two other mates.

“It all started with an idea to cre­ate a cook­book about the city,” he says. “Its restau­rants, cafes, and peo­ple. Bud­get? Mar­ket re­search? Three of us in a room. ‘All in favour?’ Three hands went up, two of them were mine!

The book is a hard one to put down. If you are plan­ning on skip­ping through it over a cuppa at the week­end, do un­der­stand you will be en­grossed for hours . . . and hours.

The Van­guard cafe fea­tures in De­li­cious Dunedin. The cafe is and evo­lu­tion of ideas. ‘Van­guard’ means a group of peo­ple lead­ing the way in in­no­va­tion and ides, and that’s pretty much what we want to em­body — fair trade cof­fee and good or­ganic, sea­sonal, lo­cal in­gre­di­ents.

In Dunedin’s win­ter you re­ally want some­thing warm and com­fort­ing for break­fast. This dish just flies our the door.

SHAK­SHUKA In­gre­di­ents


Pre­heat the oven grill to 220C.

In a large heavy oven­proof pan, heat the oil on medium heat. Add the onions, gar­lic, and cap­sicum and cook for about 8 min­utes, stir­ring oc­ca­sion­ally, un­til soft­ened. Stir in the spices and cook for a fur­ther minute. Add the toma­toes and sea­son with salt to taste. Cook un­cov­ered for about 10 min­utes, stir­ring oc­ca­sion­ally un­til the sauce is slightly thick­ened. Re­move the pan from the heat. Use a spoon to make de­pres­sions in the sur­face and care­fully crack one egg into each de­pres­sion. Sea­son the eggs with salt and pep­per, then sprin­kle the feta over the top. Put the pan into the top of the oven un­der the grill. Cook for 5-7 min­utes, un­til the egg whites are cooked but the yolks are still runny (they will con­tinue to cook in the hot sauce, and the yolks should be runny when serv­ing). Re­move the pan from the oven and gar­nish with co­rian­der. Serve hot, with bread on the side.

Tips: Shak­shuka is a Mid­dle-eastern dish orig­i­nat­ing in North Africa, con­sist­ing of eggs poached in a spiced sauce of toma­toes, chilli pep­pers, and onions. It can be eaten for break­fast, lunch, and din­ner and can eas­ily be scaled up or down.

Ja­son Moore, from Van­guard.

by Chris­tian Kasper and Kelly Lind­say, Cur­ry­wurst Me­dia, $50.

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