Adventures at The Milk Station, Otaki
Take 5 ingredients
I have had the most wonderful time embarking on a new food enterprise which involves one of my most loved activities – creating menus. We have been privileged to find some free spots in the calendar of The Milk Station in Otaki – an elegant Italianate venue normally reserved for weddings and conferences and last weekend we held our first collaborative function there ‘Oh For A Long French Lunch’. Shall I tell you the menu….?
There were only a couple of adjustments on the day. I added aioli to go with the terrine and I couldn’t resist using mascarpone to sandwich the little meringues together (try it, it’s amazing).
Here’s the recipe for the Tapenade Noir:-
Whizz all these ingredients together with a big slosh of olive oil in a food processor. You won’t need extra salt but pepper would be good. Never use (or eat) those nasty plastic cheap olives. I won’t name names but you will not be happy with the result if you do.
Today I sliced a tortilla into strips, toasted them in the oven, spread them with mascarpone and tapenade. Sprinkled with rocket micro greens, they were perfect accompaniment to a glass of wine. We are really excited about the upcoming Black and White New Year’s Eve Celebration. Stay posted for more.