When two dishes are both delicious separately, chances are they could be even better together. That seems to be the thinking of chef Dan Hong, the mastermind behind famed Sydney establishment Ms G’s, in the creation of the restaurant’s iconic cheeseburger spring rolls.
Good quality mince is imperative for your homemade version, so Hong recommends supporting your local butcher to source the filling for these deep-fried delights. Check our artisan guide to see who’s delivering at level 4, and get cooking.
Ms G’s Cheeseburger Spring Rolls Recipe Makes 20 spring rolls Preparation time: 10 minutes Cooking time: 40 minutes
Ingredients (quantities are approximate): 400g premium beef mince (80 percent meat; 20 percent fat) Oil for frying Salt 1 white onion, finely diced ½ cup Polish-style dill pickles, finely diced 1 packet (12 slices) “hamburger cheese”, such as Chesdale Cheddar Cheese Slices ¼ cup Heinz Tomato Ketchup 2 tbsp American mustard
Spring-roll wrappers 1 egg (to seal) Vegetable oil for deep-frying
Equipment: Oven-safe frying pan Deep fryer or solid-based saucepan
Method:
For the filling 1. Preheat the oven to 220°C 2. Flatten meat into a patty that will fit into your oven-safe frying pan. Place the pan over high heat, add a splash of oil and season the beef with salt on both sides. Slide patty into the hot pan and press with a spatula, then leave for 3-to-4 minutes or until edges start to turn grey. 3. Drain as much oil from the pan as possible into a bowl, then use a spatula to flip the meat patty. After another minute of cooking, transfer the pan into the oven. Cook for 3-to-4 minutes, or until the centre of the patty is cooked medium-well (as an indicator, juices will begin emerging from the top of the patty). 4. Transfer the patty to a plate and place in the fridge until the meat has cooled completely. 5. Break the chilled cooked meat into a bowl until it has a mince-like consistency, leaving a few larger chunks for texture. 6. Stir through the onion, pickles, cheese, ketchup and mustard, mixing with your hands until very well combined. Taste and adjust sauces and seasoning as required.
For the spring rolls 1. Lay a square spring-roll wrapper on a board or plate with the corner pointed towards you, and spoon a few tablespoons of the cheeseburger mix into a line one-third of the way up the wrapper. 2. Fold the bottom corner of the wrapper over the meat mixture, shaping the cheeseburger mix into a tight cylinder as you bring it down. Fold over the left and right edges, then roll the parcel tightly away from you, brushing the far corner with a little beaten egg to help seal it. 3. As soon as all the spring rolls have been folded, heat vegetable oil in a deep fryer or solid-based saucepan to 200°C. Carefully lower spring rolls into the oil a few at a time (taking care not to crowd the pan), and cook until crisp and brown. 4. Serve once cool enough to handle.
Whether utilised for stretching out with a good book, cuddling up for movie night or simply just enjoying some good quality scrolling time, sofas are one of the most hard-working — and most used — furniture pieces in the home. Making sure your sofa is both impeccably made and beautiful to look at will ensure it lasts the distance. From rounded, organic forms to sleek and pragmatic shapes, here are some stylish sofa designs to consider.
Pukka sofa by Yabu Pushelberg for Ligne Roset Pleasingly bulbous, the Pukka sofa and seating collection fills the space via its soft organic form. In designing this collection, George Yabu and Glenn Pushelberg built on the design tradition originated by Gaetano Pesce and his famous sponge-inspired armchair, to create pieces that both envelop the user in cushioned comfort, and spring back perfectly to their original form. Rendered in ultra-flexible foams and available in a variety of finishes, we’re particularly drawn to the white bouclé for its resemblance to a puffy cloud. Available from Ligne Roset
Strips sofa by Cini Boeri for Arflex While she originally designed it in 1972, Cini Boeri’s Strips seating system for Arflex remains one of the most innovative options available today. The Strips’ most unique characteristic is its removable quilted cover, it comes with comfortable built-in padding, positioned on a wooden frame. Available in a variety of fabrications including sumptuous velvet and timeless leather, the Strips sofa is the epitome of versatility blended with wow-factor. Available from Studio Italia
Costume sofa by Stefan Diez for Magis Aiming to rethink the traditional sofa system, Stefan Diez designed a modular set that can be easily assembled and disassembled by the user to suit a huge variety of interiors. Industrial and cube-like in appearance, the Costume sofa can be placed in the centre of the room like an oversized ottoman or daybed, or arranged in a more traditional configuration. With a focus on circularity, the base is made from recycled polyurethane (and can be recycled again at the end of its lifetime), and the detachable portions can be cleaned or replaced individually, offering a seating system that evolves easily with the fluctuations of life. Available from ECC
Tufty Time sofa by Patricia Urquiola for B&B Italia An instantly recognisable sofa, the Tufty Time is renowned for its utmost attention to comfort. Spanish designer Patricia Urquiola created a versatile seating system that is beloved for its sprawling size, abundant seating space and plush materials. Joining together in large square blocks (reminiscent of mammoth cushions), Tufty Time can be arranged to create a finished product of any size and shape, whether that be an ottoman, a corner sofa, or a contemporary island piece designed for 360-degree seating — perfect for accommodating a house full of guests. Available from Matisse
Collective Modular sofa by Cameron Foggo for Nonn Pragmatic yet refined, the Collective sofa is assured in its uncomplicated form. It has been designed to sit off the ground presenting a sense of lightness, while offering a substantial base with plentiful upholstery to relax into, making it the perfect pairing for an elegant, minimalist home. It’s the unique feather and foam upholstery techniques that make it a challenge to abandon after having been sat or stretched out upon; especially when its modular nature allows it to be configured harmoniously for ultimate ease and comfort. Available from Simon James
Dhow sofa by Andrei Munteanu for Giorgetti Fans of understated luxury will be taken by the effortless elegance of Andrei Munteanu’s Dhow sofa for Giorgetti. Another modular set that allows for ultimate ease of arranging, this sofa is available in leather or fabric upholstery and encompasses both structure and softness in its form, meaning it is both comfortable and supportive. Available from ECC
Copen sofa by Tim Webber A minimalist’s ultimate statement piece, Tim Webber’s Copen sofa harnesses functionality, comfortability and distinction. The modular design is perpetually customisable; with its feather and foam upholstery, solid walnut or oak trim, and sleek form, it encompasses both linear and round silhouettes. The rounded arm, one of the Copen’s key defining features, was inspired by the interior of Copenhagen’s Round Tower, and its curving shape is both a unique design feature and a comfortable support on which to rest. Available from Tim WebberDesign
George sofa by Linteloo Inspired by the sophisticated yet relaxed quality of life led around the shores of Italy’s Lake Como, the George sofa has an airiness that ensures it won’t take over the room. Resting on delicate, fine legs, it still manages to be supportive and inviting, thanks to a high back and generously-sized cushions, plus its shape can be modulated to fit any space. Dutch designer, and founder of Linteloo, Jan te Lintelo holds the concept of ‘easy living’ at the centre of his sensibility, and it is absolutely evident in this elegant yet approachable sofa. Available from ECC
Comfort is key when working from home but there’s no excuse for staying in your pyjamas when tracksuit pants offer elevated ease.
You might only be running from the home office to the coffee machine but these tracksuit styles allow you to squeeze in some downward dogs in between Zoom appointments. Should the camera scroll down at any stage expect clicks of approval from your co-workers.
New Zealand designer Jamie McLellan first met Allbirds founder Tim Brown in 2011, when Brown came to him with the somewhat unconventional idea to craft a shoe from merino wool. Already an established, well-respected designer on the global stage, McLellan had spent time working at Fisher & Paykel and in Italy, Hong Kong and Hawaii, before working closely with acclaimed furniture designer Tom Dixon in London. He had also run his own design consultancy in New Zealand, where he created a diverse portfolio of work including lighting, water craft, Olympic bicycles and beer taps, as well as working with brands such as Cathay Pacific, and designing furniture for Resident.
In 2016, the Allbirds Wool Runner launched to serious global acclaim, and saw McLellan’s career enter a new stratosphere. He moved to San Francisco to take up the position as Allbirds’ Head of Design, where he still resides today. A rarity in that he is able to work successfully across multiple design disciplines, McLellan’s ability to define brand direction as well as hone individual products, makes him a bona fide virtuoso in his field.
Here, McLellan delves into the key factors that have informed his career thus far.
Pivotal moments collectively define a successful career My career could be broken up by a series of epiphanies; light bulb, penny dropping moments. And each time my passion, curiosity, and clarity increased. Sometimes it has been catalysed by a person or a mentor, other times a place or experience. On leaving Fisher & Paykel and immediately realising how formative it was, and how fortunate I was to have cut my teeth under the leadership of Mark Elmore. Hisham Kulhanek, my boss in Italy, taught me about the design ‘maestri’ or masters. My time living in Hong Kong and Southern China confronted me with the true scale of Western consumption.
Tom Dixon invited me into his world, to learn to ‘read his mind’ and, sink or swim, exposed me to a multitude of new design processes and outputs. Then finally coming home to New Zealand, naive again and having to figure out what I stood for myself. Tim Brown (of Allbirds) walking into my studio with ‘that’ piece of wool. And Joey Zwillinger speaking vocally about driving petrochemicals out of an industry. I look back on each of these moments as pivotal to my ongoing development and evolution as a designer.
Design products that have a right to exist I have been lucky, for the most part, to pursue work that involves things I am directly interested in. Consciously choosing work that I felt had the right to exist. Figuring out where my skills lay, becoming comfortable in my own skin as a designer, and not compromising on my beliefs.
Spar Junior lamp designed by Jamie McLellan for Resident
There is always a singular idea that starts the design process An opportunity, a curiosity, something missing, something unanswered that can fuel an idea. From here it’s often about understanding what is the minimum needed to solve this problem. And what is the mechanism or the material employed to perform the required function, how do we reduce this and at the same time celebrate it, find something special and visually memorable in the process. There is always a singular idea present in all my work.
For example, when designing the Allbirds Wool Runner, stripping away all detail, all seams, all logos, all components allowed the wool to truly shine, to be the hero. On a beer tap it might be about celebrating the simple billboard function on the front and exposing the plumbing through the back, honestly and beautifully.
Success is not just about money The lovely thing about working for Allbirds is that the success of any individual product design can be measured very tangibly and almost in real-time, given our direct connection to the customer. But the other metric we pay extremely close attention to is carbon; the lower the carbon footprint, the more successful a product is.
Words of wisdom from wise people are invaluable Early in my design career, Tom Dixon imparted several mantras that I still hold in high regard today.
• “If a sphere will do the job, make it a sphere”, i.e. reduce, reduce, reduce.
• “Learn to read my mind”, i.e. get used to the ambiguity.
• “Don’t be afraid of getting your sketchbook dirty on the workshop floor”, i.e. get out from behind the computer!
More recently, the leadership and mentorship I have received from Allbirds CEOs Tim Brown and Joey Zwillinger as I learn to navigate the fast moving, high growth, ambitious environment of Allbirds, has been critical to my ongoing design and career development.
The best client is one who is trusting But also not afraid to push, to question, to be brutally honest. One who invites you to embed with them and shares everything with you. One who you become friends with, where the transaction is secondary, one who wants to grow and evolve with you. Also, it’s the one you want to have a beer with at the end of the day.
You’ve got to trust your ability Know that design inspiration will ebb and flow, that there will be slow times and there will be periods of prolific creativity. Learn to identify moments when the energy isn’t there and do something different to stimulate your mind rather than heaping more pressure on yourself.
A good brief can still be hard It can be a conundrum, but often within it lies the opportunity. A bad brief on the other hand is often too prescribed, too predetermined, too informed by what has gone before, and not ambiguous enough.
I continually educate myself by being curious Staying visually and tactically stimulated. Living with the objects I am trying to design. Cleansing my palate by thinking about diverse problems, and also by emptying my brain by getting into nature.
Design is a broad career category Working in Silicon Valley, being a product designer usually means designing software, apps, coding — not physical products. People are always surprised when I tell them I am actually a product designer, and especially surprised when I tell them I work for a company that makes wool shoes.
It’s fundamental that design has a purpose That it is authentic, humble, refreshing and inclusive.
Kayak 1 designed by Jamie McLellan in collaboration with Andy Jacobs
Designing is best approached with no rules or limitations When you’re not even aware of them. A good dose of naivety, up to a point, can be really helpful in unlocking successful creative outcomes.
Make design relevant to the culture of the times Recognise one’s own blindspots and trust others with different and better skills than your own. It’s also really important to stay true to your course, don’t chase new ideas for the sake of new. And definitely don’t fall into the trap of designing for designers.
Embrace the joy in what you’re doing Humour, or more specifically joyousness, is something I have learned to embrace since working with Allbirds. Irreverence and whimsy as a way of engaging with a wide audience, but also as a way of making the subject of sustainability not as scary and as heavy as it can sometimes be perceived.
My favourite works are the designs that came easily Almost unconsciously. There are a few of these where I look back and think “where did that come from?” I think especially when I was younger, greener, less aware of commercial pressures and imperatives, some blind youthful confidence resulted in some rather brave solutions.
Be proud of your achievements In the early days, I was proud of the washing machine button panels I designed at Fisher & Paykel, in fact I was so proud of them that I would pop onto the factory line and take sheets of these stick-on buttons and give them to family and friends, signed no less! I was really proud of my work with Tom Dixon too, most notably the cast iron work we began in around 2006, that started with the Spin Candelabra.
Never stop wanting to do more Allbirds has so much potential, we’ve only just scratched the surface, and we are only just getting started really. I can’t share too much more with what’s in the pipeline, but the future definitely looks very exciting.
Celebrate others Practising design, it’s easy to become competitive. The most successful designers I have met are the ones who recognise the talents of their peers.
The difference between homemade crumpets and those out of a packet is like night and day, and you won’t regret putting in a bit of extra effort to whip them up yourself — after all, we do have a little more time on our hands at the moment. Liv Glazebrook from Kitchen of Treats shares this excellent crumpet recipe — topped with browned butter, honey and a sprinkle of sea salt, it makes for the perfect lockdown breakfast.
Homemade Crumpet Recipe Makes 12
Ingredients: 400ml milk 100ml lukewarm water 1 tbsp active dried yeast 1 tsp caster sugar 300g white bread flour ½ tsp baking soda 1 tsp salt Neutral oil (for greasing)
Equipment: Egg rings to pour crumpet batter into
To serve: Browned butter Honey Flaky sea salt
Method: 1. Gently warm the milk in a small bowl in the microwave. Add 100ml of lukewarm water to the milk and then dissolve the yeast and sugar. Leave in a warm place for 15 minutes, or until bubbly. 2. Sift the flour, baking soda and salt into a large bowl. Make a well in the centre and pour in the yeast mixture. 3. Whisk from the centre outwards until smooth. 4. Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface. 5. Oil the inside of the egg rings and lightly oil a skillet or cast iron pan. Arrange the rings in the frying pan and heat the pan and rings over medium-heat. 6. Once hot, spoon batter into each ring (until about ¾ full). Cook for 5 minutes, or until little bubbles/pores appear on the surface. 7. Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. Re-grease and reheat the rings and pan before cooking the next batch. 8. Serve the crumpets warm, drizzle with browned butter, honey and flaky sea salt.
There can be a certain freedom in creating a home away from home, the room for experimentation and creativity magnified to offer possibilities not necessarily explored in an everyday abode which may need to be more pragmatic, more restrained.
When crafting the feel of the Villa Odaya, a spectacular vacation home located in Cannes, Emil Humbert and Christophe Poyet of Monaco-based design firm Humbert & Poyet leaned into both the inherent glamour and the relaxed effortlessness associated with the Cote d’Azur, creating a luxurious getaway for owners whose primary residence is in Paris.
CAPITOL COMPLEX CHAIRS BY PIERRE JEANNERET FOR CASSINA from Matisse.
Offering remarkable, 360-degree views over Cannes, with the Lérins Islands and the Mediterranean beyond, it was important to Humbert and Poyet that this 1,208-square-metre home should capture a connection to nature, located as it is among the secluded and enchanting hills of the Croix des Gardes where mimosas, pines and olive trees create a lush and verdant backdrop. Opening onto a vast terrace and swimming pool, the main living area of the villa was kept as open as possible, with a central four-storey staircase connecting the levels of the eight-bedroom, eight-bathroom house.
When the duo signed on to design Villa Odaya, its original architectural foundation was a raw, rather sterile concrete shell, providing them the opportunity to finish everything (including the windows, flooring and surfaces) according to their chosen specifications, creating complete cohesion throughout the design. Given free rein by the owners, Humbert and Poyet laid a base of textural materials such as marble, brass, wood and cane, and harnessed their signature fondness for eclecticism by furnishing with a mix of vintage and modern objects, plus custom pieces they designed. Contemporary art and seminal furniture items complete the tastefully assorted effect, such as the Synapse pendant lamp by Apparatus and chairs by Pierre Jeanneret.
Several aspects of the project were inspired by Italian maestro Gio Ponti’s Mid-century modern Planchart villa — evident in details like the statement floors, coloured accents and intrinsic lightness — while the overarching palette was informed by the azure waters of the Mediterranean, varying shades of blue punctuating the house with saturated sophistication.
The kitchen and bathrooms are particular highlights within this theme; the kitchen, with its playful, navy-accented marble island and beautiful custom-designed floor opens out to the garden on three sides via floor-to-ceiling windows. The master bathroom features a custom notched wood vanity in French blue with marble and brass sinks, the wall’s warm-toned marble referencing the kitchen’s rose wood pantry doors and slats.
Left: OPPOSITE PAGE: LEGGIA ARMCHAIRS BY BAXTER from Cavit & Co.
With no end of premium amenities, including a hot tub, sauna, massage room, al fresco dining area with seating for 10 — and much more, it would be almost impossible to feel uptight once you’ve stepped over Villa Odaya’s threshold. This is a luxurious retreat that is ripe for both entertaining and relaxation, an awe-inspiring hillside gem that offers all the comforts of an artful family home.
Treat yourself to a Roman holiday without leaving the house as Herne Bay favourite Andiamo shares its exquisite eggplant recipe. It might be rare to see eggplant given star billing, but you’ll be a convert after trying this dish. Eggplant is grilled under on scorching until it melts in the mouth and is dressed with dollops of creamy buttermilk, toasted hazelnuts, a dash of Number 29 extra virgin olive oil and fresh herbs. The result is a taste and textural sensation, best served with a side of focaccia.
Andiamo’s Whole Grilled Eggplant with No. 29 Olive Oil, Toasted Hazelnut and Buttermilk Recipe Serves 2
Ingredients: Buttermilk 150ml buttermilk ½ tsp garlic, crushed Salt and pepper, to season
Baked Eggplant 1 large eggplant 50ml No. 29 extra virgin olive oil 7-8 oregano leaves Salt and pepper, to season
Equipment Cheesecloth or Chux cloth Fine sieve Bowl Piping bag Heatproof container Mortar and pestle Optional: Charcoal grill
Method: The day before you want to cook the eggplant: 1. You’ll need to strain the buttermilk, so start by lining a fine sieve with a cheesecloth — or you can use a Chux cloth (disposable dishcloth). Place this over a bowl that will fit in your fridge. 2. Season the buttermilk with salt and pepper and add half a teaspoon of crushed garlic. Pour this into the lined sieve and place it in the fridge overnight to strain the whey.
The day of cooking the eggplant: 1. The following day, transfer the curds still in the sieve to a piping bag. 2. Cook the quinoa according to packet instructions with a pinch of salt. Strain and spread the quinoa out on a kitchen towel. For best results, you can do this the night before so you allow the cooked quinoa to dry out slightly. 3. Bring ½ a cup of canola oil to a high temperature and ready a fine sieve and heatproof container to catch the oil. Add cooked quinoa to the hot oil and cook for 30 seconds to puff the seeds. Strain using the sieve and heatproof container and drain on kitchen paper until cool. 4. Toast the black peppercorns, cumin, coriander and fennel seeds in a pan until you can smell the aroma. 5. Lightly grind the seeds and pepper in a pestle and mortar, then combine with the roasted hazelnuts, sumac, and puffed quinoa. Season with salt and set aside. 6. Pierce eggplant with a knife then place on a hot skillet or, even better, a charcoal grill. Keep turning the eggplant every 3-4 minutes until soft and cooked through. 7. Transfer the eggplant to a serving dish and split it open to reveal the cooked steaming flesh. Drizzle with extra virgin olive oil and season with salt and pepper. Pipe the buttermilk curds into random spots of the eggplant and sprinkle the hazelnut mix over the top liberally. If you have any of the nut mix you can keep in an airtight container for up to 3 months. 8. Finish with the oregano leaves, some fresh bread, if you like and a good glass of Italian wine.
You’d be hard-pressed to find a lofty home, a restaurant or a five-star hotel that doesn’t have a Karl Maughan hanging on its wall. Vivid and recognisable, the artist’s botanical paintings are some of New Zealand’s best-known contemporary works, and his career spans more than three decades.
Thanks to his uplifting use of colour and idiosyncratic interpretations of floral subjects in jewel-like detail, Maughan’s work has proved timeless.
Here, the artist shares musings on his profession and a few pearls of wisdom he’s amassed along the way.
“Painting is hard work. You need to spend the hours in front of the canvas to bring your work to fruition. There’s no way around it. You have to fight a round with the paint. That’s the brilliant thing. You start off with a vague idea and the paint starts changing things. You always struggle. Van Gogh said that it feels like there’s a pane of glass between you and the subject. You just have to get closer.
My dad was an interesting artist who didn’t have the drive to carry on. Instead he became a writer. He was very influential to me. He got me interested in the whole concept of painting when I was a kid, the idea of being an artist and rendering the world in paint.
When you’re in the art world you don’t necessarily see some of the pretensions. I always find that thing of people trying to prove that something is worthy, very tiring. If you have to prove it, there’s a problem.
There’s nothing like that great enjoyment you get from going out dancing. I remember back in the eighties in Auckland, no one lived in the city so you could have the music up loud. Or you could stand in front of the speakers at The Box and feel your clothes vibrate. There’s something primal about dancing. We still do it at home now.
My wife is a writer and we discuss our work a lot. Writing a novel seems a bizarre labyrinthine thing to me where you have to cut yourself off from the world for a year. I just have to climb into a painting, stay for a day and leave.
It’s great to switch off. One of the best things about the lockdown this year was doing nothing at all. I couldn’t paint because my studio is not at home, so I just went into holiday mode. The closest thing I came to work was a 1920s jigsaw of a garden, which was great research.
Having kids makes you smarten up your act. Before them I once spent 100 days in a row working in the studio because it was fun. Now instead of 12 hours in a day, you only have three or four so you have to focus.
It can be a strange but great experience walking into people’s homes and seeing your old work. Sometimes it’s hard to remember painting them. My paintings have had a similar theme but they have changed so much as well. I can see what I was hung up on at the time. Oh, I was struggling with this….
I work all day but it’s always that last half hour that’s magical, that has you asking ‘can I stay a bit longer?’”
Touted as a tasty, mineral-rich, immune and gut health boosting elixir, jam-packed with healing compounds such as collagen, glutamine, glycine and proline, bone broth is a savoury supplement we can’t get enough off, especially in cooler weather. If you’re simply wanting a heat and drink solution, our favourite organic grocer, Huckleberry, stocks a number of organic varieties in both chicken and beef renditions. But if you’d rather a hands-on approach, we’ve got just the thing. Just remember, it pays to go organic to ensure that the ingredients bubbling and boiling in your slow cooker are capable of bringing you the goodness you seek.
Bone Broth Recipe
Ingredients:
12 cups filtered water
1 packet Bostock organic chicken frames
1 tbsp apple cider vinegar
1 yellow onion, peeled and quartered
3 large carrots, diced
4 cloves garlic, smashed
2 bay leaves
1 tsp sea salt
1/2 tsp cracked black pepper
1 bunch fresh parsley
Method: 1. Add all ingredients (except the parsley) to a slow cooker and cook on low for 12 hours or high for 6 hours. 2. Turn off the pot, skim fat off the surface, stir in parsley and cover for 30 minutes. 3. Remove larger pieces from broth before pouring through a wire mesh strainer or cheesecloth. Refrigerate overnight. 4. Scoop away solidified fat and reheat to enjoy warm as you toast to your good health.
Alright, we admit it — we miss going out for breakfast. With such incredible purveyors of the most important meal of the day dotting this town, who wouldn’t want to head out for brunch with our nearest and dearest? Luckily, while cafés and restaurants are closed, one of the city’s best eateries has shared the recipe for one of its most popular breakfast dishes — we’re talking about Amano’s smoked fish pâté on toast.
“This is an easy breakfast dish that just takes a little forward planning,” says Executive Chef Andrew Hanson. “It is best to make it the day before so all that needs to be done in the morning is to toast some sourdough and poach a few eggs. When buying the smoked fish, it is better for this recipe to choose a fish that is not too dry. We use a smoked warehou at Amano, which is nice and moist but also not too salty.”
Leftovers from each component of this recipe make for a tasty snack, says Hanson, or even a smoked fish sandwich using the pâté, salsa verde and pickled red onion.
Amano’s Smoked Fish Pâté, Poached Egg and Salsa Verde on Sourdough Recipe Serves 6-8
Ingredients: Smoked fish pâté 500g smoked fish 5g Tabasco sauce 160g creme fraiche 10g finely chopped chive 10g finely chopped Italian parsley 4g lemon zest 4g ground black pepper 5g flaky salt
Salsa verde 230g olive oil 40g capers, drained of brine and finely chopped 90g finely chopped Italian parsley 15g lemon juice 2g lemon zest flakey salt to taste
Pickled red onion 200g red onion, peeled and sliced into 5mm rings 150g red wine vinegar 13g honey 7g olive oil 2g flakey salt
Sourdough (or any bread you have at home), sliced and toasted, to serve
Method: Smoked fish pâté 1. Place all the ingredients except for the salt in a bowl and mix until well combined. 2. Add the salt a little at a time to taste. The amount of salt will depend on how salty the smoked fish is when purchased.
Salsa verde 1. In a bowl, mix the parsley, capers and olive oil together. 2. Add the lemon zest and juice and then season with salt to taste.
Pickled red onion 1. Put the sliced onion rings into a non-reactive bowl and add the remaining ingredients. 2. Mix well with your hands to separate all the onion rings and ensure that it is all evenly mixed. 3. Leave covered in the fridge for 24 hours.
To serve: Spread a generous amount of the fish pâté on top of a piece of toasted sourdough and top with a poached egg. Drizzle with salsa verde and finish with some of the pickled red onion.
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