Let your customers get the most out of each visit and upgrade your snack options to create a buzz around something ordinary that you have taken to the next level. Create an experience, pair local beers and local drinks with your dish as part of a promotion but also to educate your customers on the beauty of New Zealand produce. This dish takes the everyday mushroom and turns it into a hero that will give your customers something to talk about. Paired with a super-easy smoked cheddar dip, this will satisfy the need for a salty snack and help you sell more beer. Think about partnering with a local produce supplier who will educate you on their products and will enable you to create some additional value. Through highlighting their brand this will help raise the level further and establish provenance with the local New Zealand ingredients.
Wild Mushroom Fries
- 800g mushrooms of your choice
- 250g breadcrumbs 100g fine polenta
- 1 tsp thyme, chopped
- 1 tbsp garlic powder 1 tsp smoked paprika
- You will also need a crumbing station set up with plain seasoned flour and egg mix
Slice mushrooms rustically using the natural shape of the mushrooms to guide you.
Mix everything together in the recipe to create a nice breadcrumb mix, do not season this as it will ruin your fryer oil.
Crumb the mushrooms as you would arancini and store in a tray full of breadcrumbs to be used for service later.
To order, fry a portion of the mushrooms until golden brown, season and serve alongside the fondue.
Smoked Cheese Fondue
- 350g Mainland Smoked
- Cheddar, finely grated
- 150g Mainland Tasty Cheddar, grated
- 2 tbsp cornflour
- 1 garlic clove, halved
- 250ml dry white wine
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp porcini powder (optional)
Combine the grated cheeses with the cornflour.
Rub the cut side of the garlic all over the inside of a fondue pot or heavy casserole dish, add the wine and place over medium heat, bring to a simmer.
Gradually add the cheese. Stir with a spatula, gently stirring in a figure-of-eight motion. Once smooth and melted through, add the salt, nutmeg and porcini powder.
Immediately serve the fondue or cool it down and re heat to order using a little chicken stock to loosen.
- 250g watercress
- 150g basil leaves
- 150g rocket leaves or baby spinach Juice of a lemon
- 1 tbsp garlic paste
- 250ml olive oil
- 150g Mainland Shredded Parmesan
Blend all ingredients together until desired texture is reached. Season to taste.