Adventures at The Milk Station, Otaki

Take 5 ingredients

5 anchovy fillets

150 gms drained, pitted, best quality olives

1 tsp capers

1/2 tsp dijon mustard

1 fat clove of garlic, crushed

Method

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….?

Tapenade Noir

Terrine de Lapin et Noix & Cornichons

Courgette aux Amandes et Menthe

Salade de Tomates et Olive

Salad Frisée Verte

Pain français

Tartiflette

Petit Fours:-

Cornets à l’orange confite

Petit Gâteaux au Chocolat à la lavande sucrée

Meringues á la chantilly

Petite Tarte au Citron

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.

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