Brought to you by Coopers Creek Wines and Auckland’s most

beloved gastrobars

It’s not a classic kiwi summer without a BBQ and thanks to Coopers Creek Wines, you could

win a brand new Big Green Egg BBQ Grill!The Big Green Egg is the most versatile outdoor BBQ available, using state of the art ceramic technology that not only retains the moisture in your favourite dishes

(no one likes dry chicken!) but also releases beautiful wood-fired flavours that will help bring your roast chickens, seared steaks and fresh fish to life.

V A L U E D A T O V E R $ 2 0 0 0

START ENJOYING COOPERS CREEK WINES TODAY AND YOU COULD

BE ENJOYING A CLASSIC KIWI SUMMER BEFORE

YOU KNOW IT!

Simply purchase four glasses of delicious Coopers Creek wine in participating

venues during November and you’re in the draw for the chance to win. Every four

you buy is another chance to win.

HOW DO YOU WIN THIS

CLASSIC KIWI SUMMER BBQ?

Welcome to the Classic Kiwi Summer Cookbook, filled with delicious recipes created by some of Auckland’s most beloved head chefs from Auckland’s best gastrobars and eateries.

Perfect for any summer BBQ, these recipes are both delicious and easy to make, using ingredients you can source fresh from any local supermarket, or in true kiwi fashion, catch yourself. From fresh fish and luscious lamb rump to super salads and scrumptious cheesecakes, there’s something for everyone to enjoy.

But fantastic food is only half of a classic kiwi summer, so we’ve included some luscious wines that are sure to go down a treat as well as some creative cocktails that will really impress.

So cheers to good food, great wines and amazing times, all summer long.

Contents1. Luscious Wines 2. Succulent Starters 7. Super Salads 10. Mouth-Watering Mains 15. Delicious Desserts 19. Creative Cocktails © 2015 Barworks Hospitality Group Ltd. All rights reserved.

Dillons Point Marlborough Sauvignon BlancFull bodied, racy with a mid-palate richness and a sweet fruit finish.Food Match: Seafood, especially mussels, seasoned whole fish, vegetarian dishes. Try with the BBQ Whole Snapper on page 11 The Pointer Marlborough Pinot GrisRemarkably textural with a flavour that lingers well after swallowing.Food Match: Antipasto, tapas and Asian cuisine. Razorback Central Otago Pinot NoirFull, firm and fine with notes of red cherry, Black Doris plum and tamarillo.Food Match: Lamb and pork cutlets, slow cooked duck, pizza.

Coopers Creek is a 35year old local Auckland winery, situated in the beautiful Huapai and Kumeu wine region and boasting some of the oldest established vines in the country. Born from Andrew and Cynthia Hendry, and under the guidance of winemaker Simon Nunns, Coopers Creek is single minded in delivering you the very highest quality kiwi wines, reflecting New Zealand’s outstanding cool climate.

After more than three decades and a slew of awards, Coopers Creek is one of the most picturesque and must-see wineries in the region, still retaining family ownership and continuing to hold true to its original vision – delivering you succulent, luscious wines using grapes from New Zealand’s best regions.

Marlborough Sauvignon BlancRich, fleshy and racy with a melange of gooseberry, passionfruit and nectarine.Food Match: seafood, especially mussels and plain fish on a bed of risotto. New Zealand Pinot GrisSubtle yet exotic, medium bodied with exceptional balance between sweet and sour.Food Match: Fish, shellfish, prawns, peppered or tempura battered calamari, chicken salads. Try it with the BBQ Scallops on page 5 Gisborne ChardonnayRich, lengthy with a fresh fruit character filled with peaches, nectarines and melons.Food match: Whole fish, seasoned shellfish, crab, pork cutlets, chicken and avocado salads. Try it with the BBQ Fish Tacos on page 4 Huapai RoséSoft, round, clean and fresh, dominated by summer red fruit aromas.Food match: Salmon, sushi, tuna and strawberry sorbet dessert. Try it with the Smoked Salmon Salad on page 8 Hawke’s Bay Pinot NoirRound, supple structure, touched with oak. Food Match: Lamb and pork cutlets, salmon fillets, seared tuna steaks, pizza and mild pasta dishes. Try it with the Smoked Lamb Rump on page 13

Classic Range

Select Vineyards

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Hawke’s Bay MerlotRich and full, yet soft and round characterised by a ripe opulence.Food Match: Mild red meats, kebabs, simple pizza and hard cheeses.

S U C C U L E N T S T A R T E R S

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Ribs ½ rack venison ribs (or try a meaty pork rib instead) 1 tsp each of salt, pepper and cajun seasoning

Season ribs and slow cook on the BBQ with the lid down at 130˚C (or on low-med heat) for four hours or until tender.

Grilled Eggplant1 Eggplant, sliced 2 garlic cloves, crushed 2 sprigs fresh thyme Splash of olive oil

Mix the garlic, thyme and olive oil and rub over the sliced eggplant. Grill on a high heat BBQ until cooked (a couple of minutes each side).

Beer Bread1kg Baker’s flour 45g fresh yeast 11g salt Pinch of pepper 30g sugar 20ml olive oil 570ml Sweat Shop IPA beer*

Lightly mix all dry ingredients in a bowl, then add the wet ingredients. Mix well and knead until firm. Cover with a damp cloth and allow to prove (double in size). Split the dough into 10 balls, and place into 10 clean and greased baked bean tins or terracotta flour pots. Allow to prove for a second time, then bake on your BBQ with the lid down at 180˚C (med-high heat) for roughly 20-30mins.

Beer Cheese Spread50g cream cheese 50g tasty cheese 50ml Sweat Shop IPA beer* 35ml cream

Place ingredients into blender and blend until smooth.

Pickle Salad 1 apple, sliced 1 fennel bulb, sliced Balsamic vinegar

Toss together and set aside.

Arrange all the items on a big bread board or platter and tuck in.

S W E A T S H O P B R E W K I T C H E N

*Purchase a growler from Sweat Shop or use similar,

such as Monteith’s IPA

Sweat Shop Brew Kitchen 7 Sale St, Freemans Bay,

Auckland 1010 www.sweatshopbrew.co.nz

Sweat Shop Brew Kitchen is famous

for bringing BBQ smoked meats and

dry rubs to New Zealand and for

churning out award winning beers

from its on-site boutique brewery.

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Jalapeno & Tomato Salsa200g tomato, diced 50g red onion, diced 10g coriander, shredded 25g jalapeno, finely sliced Splash of lime juice Splash of oil olive Pinch of salt and pepper

Combine all ingredients and adjust seasoning to taste.

Chipotle & Lime Cream10g chilli chipotle, finely chopped (alternatively use a few drops chipotle Tabasco sauce and a pinch of smoked paprika) 100g sour cream 10ml lime juice

Combine all ingredients and adjust seasoning to taste.

F R A N C ’ S B A R + E A T E R Y

77A Hurstmere Road Takapuna Auckland 0622

www.francs.co.nz

Franc’s, the purveyors of all things yummy. Find us in one of the newest instalments on Main Beach Takapuna, overlooking the beautiful Takapuna beach and serving the smoothest coffee in town and some pretty darn good takeaway fish and chips.

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If you find the fish sticks to you BBQ it’s probably because the griddle plate is not hot enough. Preheating is essential, but you can also try smearing a little mayonnaise over the fish. Feel like a true BBQ king by mixing some spices into the mayo to impart more flavour.

| serves 2

BBQ Fish Taco200g gurnard or your favourite fish 1 tbsp Mexican spice Sea salt to taste 2 tbsp olive oil 4 small soft flour tortillas 80g coleslaw mix, very finely sliced 30g mint 1 tbsp mayonnaise (optional) 60g jalapeno and tomato salsa (see recipe right) 4 tbsp chipotle and lime cream (see recipe right) 1 lime, cut into wedges

Dry fish and dust with Mexican spice and salt. Fry quickly on the BBQ griddle plate until cooked.

Lightly toast the tortillas on the BBQ (careful you don’t over toast or they will be brittle and difficult to handle and fill).

Mix coleslaw, mint and mayonnaise.

Place dressed coleslaw down the middle of the toasted tortillas, top with cooked fish, then spoon over salsa and drizzle with chipotle cream. Serve with lime wedge.

T H E E L E P H A N T W R E S T L E R | 5

| serves 2-4

Scallops8 small scallops Freshly ground black pepper and flaky sea salt Splash of olive oil

Season the scallops generously with sea salt and freshly ground black pepper, then drizzle with olive oil. Cook on an very hot preheated BBQ griddle plate for about 1-2 minutes each side until lightly caramelized.

Grilled Polenta 150g instant polenta 60g parmesan cheese, grated 4 cups water 1 tbsp olive oil Sprinkle of salt

Bring water, salt and olive oil to a boil then pour in the polenta in a steady stream (whisking all the time so that no lumps are formed). Reduce the heat to a simmer and continue stirring until polenta thickens and pulls away slightly from the bottom and sides of the pan (4-5 minutes). Add the grated parmesan, mix well and pour into a cake tin or deep dish lined with grease paper. Spread evenly to a 1 cm thickness and allow to cool until set and firm. Cut into 5 cm squares and chargrill on a very hot BBQ griddle plate.

GRILLED PARMESAN POLENTA, SALSA VERDE & RED PEPPER COULIS

Place one scallop each on top of the grilled polenta squares and cover with a tablespoon of salsa verde followed by a drizzle of red pepper coulis. Serve 4 pieces per portion as an individual entrée or arrange on a platter and provide toothpicks to pass around as BBQ bites or starters.

138 Hurstmere Road Takapuna 0622

www.elephantwrestler.co.nz

The Elephant Wrestler is your larger than life local where everything really is large, including our weatherproof

outdoor courtyard.

Red Pepper Coulis1 red capsicum, whole 20ml red wine vinegar 1 tbsp brown sugar

Lightly oil the whole red pepper and roast until charred and blistered on a hot BBQ griddle plate or alternatively an open gas flame. Allow to cool in a bowl covered with cling film. Once cooled, peel off the charred skin and scrape out the seeds to get bright red smoky pulp. Blend together the charred pepper pulp, brown sugar and red wine vinegar and pass through a fine sieve for the red pepper coulis.

Salsa Verde1 cup of Italian parsley, mint and basil 1 clove garlic 2 tbsp capers, drained 3 cornichons 2 anchovy fillets 1 tbsp Dijon mustard 2 tbsp extra virgin olive oil 1 tbsp red wine vinegar

Roughly chop the herbs and add the capers, garlic, anchovy and cornichons and continue chopping until fine. Scrape into a mixing bowl, add the remaining ingredients and mix well. You can also use a food processor to blitz all the ingredients together if you prefer. This sauce can be prepared in advance and keeps well for up to 5 days when refrigerated in an airtight container.

T H E P O S T M A N ’ S L E G | 6

| serves 4

200gm Buffalo mozzarella 200gm vine tomatoes, sliced Big handful of basil 50ml extra virgin olive oil 20ml balsamic vinegar glaze

Cut mozzarella into 1cm slices. Place sliced tomatoes on the mozzarella, and then layer with basil leaves on top. Drizzle with balsamic glaze and season with salt and cracked pepper to finish.

51 Downing St, Glenfield Auckland 0629

www.postmansleg.co.nz

The Postman’s Leg is the North Shore’s most family friendly venue, with an unbeatable garden

bar and sandpit for the little ones to play in.

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S U P E R S A L A D S

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AVOCADO PUREE, POTATO &

HORSERADISH CREAM | serves 4

T H E C R E W C L U B

Smoked Salmon200gm cold smoked salmon fillet 1 Fingerling or golden gourmet potato, thinly sliced lengthways and blanched in salt water with thyme and garlic Baby watercress Avocado puree (see recipe below) Horeradish cream (see recipe below)

Arrange the sliced potato on a plate, drizzle with olive oil, then top with salmon fillet. Sprinkle with baby watercress, and serve with avocado puree and horseradish cream on the side (or smear and dot the sauces on the plate to impress your mates with your plating flair!).

Warm Potato Salad

| serves 4-6

B A S A L T | 8

Smoked Salmon

Avocado Puree1 avocado, peeled ½ lime, juiced 1 tsp crème fraiche Salt to taste

Mix avocado flesh with lime juice and crème fraiche. Lightly puree avocado with a hand mixer or food processor and season with salt to taste.

Horseradish Cream1 tbsp horseradish cream 40ml double cream, semi whipped Sprinkle of salt to taste

Mix ingredients together and set aside.

1kg new or boiling potatoes, diced into 2cm cubes 500g bacon, sliced thinly and fried 100g spring onions, sliced 200g chickpeas, cooked, washed and drained 50g finely diced jalapeno (optional) 50g chopped coriander 50g chopped parsley 50g chopped mint 200g sour cream

Place the diced potatoes in a large saucepan and cover with cold water. Boil until just cooked (they will keep cooking once drained). Mix all other ingredients together and toss through warm potatoes.

Loved by East Auckland locals for over a decade for its superb food and drink, friendly staff and

upstairs deck looking out on to the water.

127 Picton St, Howick, Auckland 2014

www.basalt.co.nz

The Crew Club is for those who seek adventure, where you can enjoy being on the water without getting your

feet wet.

150 Quay St, Auckland Viaduct, Auckland 1010

www.crewclub.co.nz

| 9

Super Salad1 cup quinoa, raw 2 tsp oil 2 cups water 200g kale, sliced thinly 200g spinach, sliced thinly 1 bunch watercress, sliced thinly 1 cup red onion, finely diced 1 cup peperonata, diced (available from the deli in your local supermarket) ½ bunch celery, diced ⅓ cup cranberries ½ cup mix of toasted almonds and cashew nuts ½ cup whipped feta (use a hand mixer to create a light and fluffy version of your feta block) 300g salmon gravlax or cold smoked salmon ¼ cup chimichurri (see recipe right)

Place quinoa in a fine sieve and rinse under running water for several minutes. Drain well. Heat oil in a medium saucepan on a moderate heat. Add quinoa and sauté for 1 minute. Add the water, cover and bring to the boil. Reduce heat and simmer until all the liquid has been absorbed. Remove the pan from the heat, cover and leave to stand for 5 minutes. Remove lid and allow to cool.

Place quinoa in a bowl with all the remaining ingredients (except chimichurri) and mix well. Season with salt and pepper to taste. Drizzle the chimichurri over the salad and lightly mix.

J A C ' S T R A D I N G C O

Chimichurri (makes 250ml, keeps well in the fridge for 5 days)

120ml olive oil 60ml red wine vinegar 1 onion, finely chopped 2 tomatoes, peeled, deseeded and chopped 3 garlic cloves, chopped 1 small handful chopped flat-leaf parsley 1 tsp dried oregano 1 tsp chilli powder 1 tsp paprika 1 tsp ground cumin 1 bay leaf, finely chopped

Whisk olive oil with the red wine vinegar. Add the remaining ingredients and season to taste with salt and pepper. Mix well, then stand for 2 hours before using.

Every day’s a holiday at JAC’s Trading Co., where life seems to go a little slower, the sun shines a little brighter and the drinks flow a little fuller.

Shop 3.30, The Plaza, 6 Main Street,

Whangaparaoa, 0932 www.jacstrading.co.nz

| serves 4

| 6

M O U T H W A T E R I N G M A I N S

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| 11G A R R I S O N P U B L I C H O U S E

BBQ SnapperSALSA VERDE & GRILLED LEMON

Whole BBQ Snapper1 plate sized whole snapper, scaled and gutted (works well with any whole fish or just fillets too) 2 sprigs thyme 3 garlic cloves 2 lemons Extra virgin olive oil Sea salt and freshly ground black pepper Salsa verde (see recipe right)

In a pestle and mortar smash one lemon, thyme, garlic, olive oil and salt and pepper into a rough paste. Score the fish and rub the lemon mix all over including the gut cavity. Now wrap the whole fish in tin foil (this helps to keep the fish moist).

Place the wrapped fish on a warm to hot BBQ for around 10 minutes, turning occasionally until the flesh comes away from the bone cleanly. Cut the second lemon in half and place on the BBQ to give it a different flavour and make it juicier.

To serve, simply unwrap the fish (leaving it in the foil) and smother with the salsa verde and grilled lemon.

| serves 4 (with sides)

Salsa Verde½ cup curly parsley 4 sprigs thyme 1 sprig rosemary 3 garlic cloves, peeled 1 lemon, zest and juice 1 tsp capers 2 gherkins Sea salt and freshly ground black pepper Extra virgin olive oil

Using a food processer, blend all of the ingredients together into a rough paste.

Garrison Public House is truly your home base – from live sport

and big meals to a sunny courtyard and refreshing drinks, it’s the

perfect spot to take a break from all that Sylvia Park has to offer.

61 Sylvia Park, 286 Mt Wellington Highway,

Mt Wellington, Auckland 1060 www.garrisonpub.co.nz

| 12

Place beef stock, thyme, 1 garlic clove and bacon in a saucepan, and reduce by half. In a separate saucepan place 1 tbsp butter and 1 tbsp Baker’s flour and cook until combined. Slowly drizzle in stock reduction over a low heat. Cook for 6 minutes then blitz in a blender, season and set aside.

Place the sauvignon blanc into a saucepan let it reduce down, then add 2 cloves of sliced garlic and a whole large chilli. Bring back to the boil, remove from heat and slowly mix in the butter to gloss. Set aside.

Season steaks with salt, the remaining garlic and thyme, and let them come to room temperature. Place the steaks onto the hottest part of the BBQ and cook until desired. Slice and warm on a cool part of the grill with thyme to top it off.

To make the batter for the broccoli and mussels, mix the soda water, bicarbonate soda, vinegar, rice flour and 1 tbsp Baker’s flour gently until just combined. Don’t stress about small lumps, they will result in little crispy pockets. Dip the mussels and broccoli florets into the batter, and place onto the hottest part of the BBQ. Once the batter is crisp, remove the broccoli. When the mussels are open, remove and spoon some of the stock reduction and sauvignon blanc sauce into the shells. Place on top of the steaks, and serve with the crispy broccoli.

Always slightly undercook your steaks. If you like medium-rare, cook your steaks to rare and then rest your steaks for 5 minutes. They will continue cooking while they rest.

2 x 200g rump steaks 4 sprigs thyme 4 garlic cloves 1 litre beef stock 1 head broccoli, cut into florets 280mls soda water, chilled Pinch of bicarbonate soda ½ cup rice flour 2 tbsp Baker’s flour 1 tsp white vinegar 2 rashers middle bacon 1 large red chilli 1 cup Coopers Creek Marlborough Sauvignon Blanc 2014 6 fresh green lipped NZ mussels 100g butter Italian parsley to garnish

T H E F L Y I N G M O A

65 Lunn Ave, Mt Wellington, Auckland 1741

www.flyingmoapub.co.nz

The Flying Moa brings back from the edge of extinction the true meaning of hospitality. Friendly faces, loyal locals and their famous Le Long Dejeuner, The Flying Moa has their finger on

the pulse of Mt Wellington.

| serves 2

| serves 4

| 13M O R E T O N ' S

Toss the parsnip with olive oil, garlic and thyme. Wrap the parsnip, chickpeas and fennel into a foil parcel and cook over a medium heat BBQ plate.

Season lamb rumps with salt and pepper and rub with olive oil. Place wood chips over coals or flame and when they start to smoke, place lamb rumps on the griddle and close the lid (if you don’t have a lid on your BBQ, just use a big bowl to capture the smoke). Cook over a medium heat on the BBQ for around 12 – 15 minutes until cooked to medium. Allow to rest for 5 minutes before serving.

Arrange celery leaves on plate, top with roast fennel, parsnip and chickpeas. Grate lemon zest over the vegetables and then top with lamb rump. Finish with a splash of olive oil and a dollop of pesto.

4 x lamb rumps – cap off Wood chips for smoking, soaked in water for 5 mins 200gm fennel bulb, sliced into fine wedges and blanched in lightly salted water 300gm parsnip, peeled and sliced into thin even sized pieces 100gm chickpeas, cooked and drained 8 garlic cloves, peeled and blanched 2 sprigs thyme 4 tbsp pesto Olive oil Lemon zest Celery leaves Sea salt and freshly ground black pepper

425 Tamaki Drive St Heliers

Auckland 1071 www.moretons.co.nz

Moreton’s offers a nice reprise from the sun and sand of St Heliers beach, literally a stone’s throw from the

water’s edge and always pumping every day of the week.

| 14

2 chicken breasts 100g garlic cloves, sliced 1 tbsp fresh marjoram, chopped 12 asparagus spears ½ cup blanched almonds 100g salted butter 2 lemons 50g watercress 150ml mayonnaise

Slice the chicken breasts in half horizontally, season with salt then dust with marjoram and sprinkle over the garlic. Allow to sit for 30 minutes at room temperature. Trim off woody base of asparagus spears. Place butter, almonds and a pinch of salt in a small saucepan and place on coolest part of the BBQ grill. Cook until deep golden. Remove from the heat and finish with marjoram and lemon juice to taste. Drizzle chicken breast with olive oil and BBQ until just cooked. Drizzle asparagus with olive oil and cook on the hottest part of the grill for 2 minutes on each side.

Meanwhile, place the mayonnaise, watercress and lemon zest in a food processor and blitz, then season. Set aside.

To serve, dress asparagus with butter roasted almonds and chicken breast. Finish with a healthy dollop of lemon and watercress aioli.

| serves 2-4

C E L S I U S G A S T R O B A R

The hottest spot in Botany Junction, Celsius Gastrobar is the community

intersection where family and friends come together as one for good food, great

drink and even some room to think.

125 Ormiston Road, Botany Junction Manukau 2016

www.celsiusbar.co.n

| 6

D E L I C I O U S D E S S E R T S

| 15

| serves 8

| 16D E G R E E

Base½ pack gingernut biscuits ½ pack wine biscuits 50gm butter, melted

Blitz biscuits until fine, stir in butter and press into the base of a greased flan tin and refrigerate.

Filling50gm crystalized ginger, soaked and finely chopped 160gm white chocolate 275gm caster sugar 200gm cream 3 eggs 750gm cream cheese 1 vanilla pod

Top250gm caster sugar 1 kg sour cream

Preheat the oven to 125°C. Melt chocolate and then cool to room temperature. Mix cream cheese, cream, sugar and vanilla until smooth. Add the eggs one at a time to cream mix until runny. Once incorporated, add white chocolate and crystalized ginger and mix well. Bake for one hour or until set, then cool to room temperature. Mix sour cream and sugar and pour on top of the cheesecake filling. Bake for a further 25 minutes before serving.

D o u b l e B a k e d

Ginger VanillaCheesecake

Miami cool meets Kiwi ingenuity; Degree Bar is located on the

prime waterfront of the Viaduct Harbour, nestled in the hustle and bustle of downtown Auckland and overlooking all the glamour and sparkle of super yacht culture.

204 Quay St, Viaduct Harbour, Auckland 1010

www.degree.co.nz

| 17T H E Z O O K E E P E R ' S S O N

Custard60ml milk 2 egg yolks 30gm sugar 20gm corn flour 1 tsp vanilla extract

Parfait100gm quartered fresh strawberries 100gm fresh raspberries 120gm fresh blackberries 100gm fresh blueberries 50ml raspberry or blackberry liqueur 120gm mascarpone 1 cup heavy whipping cream 50gm powdered sugar 2 tsp vanilla extract 50gm dark chocolate

| serves 4

Heat milk until small bubbles form around the edge. Remove from heat. Beat egg yolks with sugar and corn flour until smooth, then whisk into hot milk. Cook over medium heat, stirring constantly, until sauce comes to a simmer and thickens. Cook 1 minute longer then remove from heat and stir in vanilla.

Combine strawberries, raspberries, blackberries, blueberries and liqueur in medium bowl and refrigerate for 30 minutes. Combine mascarpone, cream, sugar and vanilla extract in small mixer bowl and beat on high speed until thick. Carefully fold in custard and refrigerate for 30 minutes. Layer 4 parfait glasses with alternating berries and cream mixture, ending with cream mixture. Top with shaved dark chocolate and serve.

715 Mt Albert Rd, Royal Oak, Auckland 1023

www.zookeepersson.co.nz

Sometimes we all need to let loose a little, and there’s no better place than The Zookeeper’s Son,

the Royal Oak local run by locals, for locals.

| 18T H E D O M I N I O N

| serves 4

Place cinnamon stick, milk and cream in saucepan and cook on a high heat until almost boiling. Soak gelatine in cold water until soft, then drain. Add sugar, vanilla and gelatine to milk and stir until dissolved. Add coconut milk and mix well. Pour into four small moulds and allow to cool. Place in refrigerator until set.

Peel and segment oranges, lemons and limes over a small bowl. Retain juice and add vanilla and passionfruit. Mix and add to citrus.

Briefly dip mould into hot water and gently ease edge to allow air in. Tilt and slide panna cotta out of mould onto a plate, then finish with citrus and passionfruit salad, and garnish with mint if desired.

500ml whole milk 250ml coconut milk 250ml fresh cream 1 cinnamon stick 1 tsp vanilla paste 75gm white sugar 4x 1g gelatine sheets 2 oranges 2 lemons 2 limes 100ml passionfruit pulp or syrup ½ tsp vanilla paste Mint (optional)

The Dominion is the quintessential kiwi pub, who’s close locale to Eden Park makes it the go to before and after all the best sports matches in New Zealand, especially

their annual Black and Gold party at the end of the Bledisloe Cup season.

CITRUS SALAD

234 Dominion Rd, Mt Eden,

Auckland 1024 www.dominionbar.co.nz

Fashionably Ginger30ml Rogue Society

Top with Fentiman’s Ginger Beer Dash of lemon juice

Fill a stemless wine glass with ice. Add ingredients and stir well. Garnish with fresh

ginger, lime and an edible flower.

Stag Cooler25ml Jagermeister

25ml Apricot Brandy 25ml fresh lime juice

Top with ½ Apple Cider and ½ Dry Ginger Ale

Fill a tall glass with ice and build ingredients. Stir well and garnish with

fresh lemon and dried spices.

Highland Punch50ml Drambuie

25ml lemon juice 75ml pineapple juice

3 dashes Fee Brothers Bitters Fill a tall glass with ice and build

ingredients. Garnish with a slice of orange and fresh mint.

Disaronno Sour45ml Disaronno Amaretto

30ml lemon juice Dash of sugar syrup (two parts sugar

dissolved in one part water) ½ free range egg white

Dash of Fee Brothers BittersShake all ingredients without ice to emulsify

egg white. Add ice and shake well then strain into a chilled cocktail glass. Garnish with an orange peel twist.

Head Mojo45ml Crystal Head Vodka

Soda water Fresh mint

20ml lime juice 10ml sugar syrup

Rub rim of a short glass with lime and dip into coarse white sugar. Add mint, lime, sugar syrup and vodka. Fill with ice and stir well. Top with

some more ice and a dash of soda. Garnish with a fresh lime wedge and mint sprig.

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