Recipes

Recipes of Taste of Takapuna

We’ve arrived at the end of October, and the end of Taste of Takapuna 2023. Hopefully you got out and tried some of the incredible food Takapuna has to offer! If you’d like to take some of the flavour home with you, we’ve got three top recipes from some of our favourite North Shore restaurants to try at home. Enjoy! Tuna “Sinuglaw” Ceviche – Nanam Nanam is top quality cuisine, in modern Filipino style. Fresh and zesty flavours galore. Executive Chef Jess Granada shares the recipe for her tasty flash-grilled tuna ceviche. Ingredients: Method: Simple Carbonara – Botticelli Botticelli is famous for its incredible Italian flavours paired with live music and good times. This simple yet yummy Carbonara recipe is one way to take a

Heartwarming cocktail recipes from local experts

That chill is finally here and it’s time to wrap up with a woolly blanket and a cocktail with a little kick to warm the soul. We talked to some of our favourite cocktail connoisseurs right here on the North Shore, at CarbonSix Distillery and Regatta Bar & Eatery. Read on for some hot cocktail ideas. CarbonSix Distillery – Rufus & Val CarbonSix mainly produces gin, rum and vodka. As well as their own brand Rufus and Val produce on contract for other famous New Zealand liquor brands at their North Shore distillery. They just cannot be stopped from distilling! “It’s more a passion,” Rufus says. “We just love creating interesting spirits.” His favourite is the Takapuna Black Gin, while Val is partial to a

Nanam: Pan fried Kingfish

Thanks to Nanam for sharing with us this delicious taste of the Phillipines, to recreate in our own homes! Pan fried Kingfish: in Spicy soybean glaze with sautéed Kale and leek and mint GLAZE: 25g peeled garlic 25g Vegetable oil 25g whole grain mustard Pinch of salt 125g soy bean paste 50ml White vinegar 50g Brown sugar 1pc of birds eye chilli Method – glaze: Blend everything together into a smooth paste. Pour in a small sauce pan and simmer slowly for 15 mins, stirring every 5 minutes to prevent burning. Set aside to cool down. Sauteed Kale and Leek 1Tbsp Olive oil 100 g Cavalo nero (Chopped thinly) 100g Leek (Chopped thinly) 5g Mint (chopped finely) Lemon (half) 10g brown sugar 1tsp flaky salt Method

Mexico: Rosé Sangria

Mexico Takapuna are bringing a little fiesta to your place, with their delicious Sangria recipe! Quantity: 1 litres Ingredients 500ml x your favourite bottle Rosé ¼ red apple sliced ¼ orange sliced 3 x lemon wheels ½ peach sliced 8 x pieces frozen strawberries 20ml x rosewater 80ml x apple juice 80ml x cranberry juice 50ml x lime juice 8 x mint leaves 8 x basil leaves Carafe: Add a scoop of ice to fill the carafe. Glass: garnish with apple and orange Method – make 4 hours prior to drinking In a 1 liter carafe add Rosé first. Add the rest of the fruit – cover with glad wrap & place in the fridge for 4 hours to start a fermenting process. This is

Bird on a Wire: Katsu Chicken Burger

Thanks to Bird on a Wire for this delicious recipe for their Katsu Chicken Burger! Bring a Taste of Takapuna home to your family with these burgers – why not get the kids involved and get them to build their own! Ingredients (Serves 4) 4x Waitoa Free Range Chicken Thigh FilletsTonkatsu SauceMayoCornflourOil for cooking Asian Slaw:100g red cabbage150g white/green cabbage125g grated carrotSmall handful coriander, chopped2 tsp mixed white and black sesame seeds Pickled red onion:1 red onion, thinly sliced½ cup apple cider vinegar1 cup warm water1 Tbsp sugar1 ½ tsp salt Method Butterfly chicken thigh fillets so they are able to cook evenly. Marinate chicken thighs in Tonkatsu sauce for minimum 4 hours, or overnight. Heat 2cm oil in a pan (or use a deep

Nanam: Salmon ‘Binalot’

Experience Filipino cuisine at home this Taste of Takapuna month! Jess Granada from Nanam is sharing the recipe to her famous dish so you can create your own amazing Filipino-style salmon with candied walnut salad. Ingredients: Marinade: 100g shallots, chopped 200g gherkins, chopped 2 Tbsp fermented soybean 2 Tbsp fermented black bean 50g spring onion, chopped 4 thin slices of lemon Dash of Vietnamese fish sauce, to taste Fish: 250g salmon 2 Tbsp olive oil Salt and pepper, to taste Banana leaf Salad: 30g white sugar 60g roasted walnuts Pinch of salt 1/4 of a lemon Salt and pepper, to taste Mixed rocket and baby spinach greens Method: Preheat the oven to 180 °C. Mix all the marinade ingredients in a bowl. Season the salmon