Grilled Zucchini & Quinoa Salad

  • POSTED ON 27 Mar 2019

In the Cafe: Grilled zucchini & quinoa salad with spinach, faro, lentils, toasted almonds, black sesame seeds & lemon vinaigrette - eat in or takeaway.

Frankie's Fine Brine

  • POSTED ON 26 Mar 2019

A range of delicious pickles handmade in ultra small batches from Frankie's Fine Brine in the USA. Choose from The Gin Pickle with juniper, rosemary & jalapeno or Classic Sweet Fire with a kick of habanero. Plus, they're all natural, gluten free & vegan. A brilliant addition to any burger, ploughman's or cheeseboard.

Bleu des Basques

  • POSTED ON 23 Mar 2019

An artisan sheeps milk Basque Blue made high in the mountains between France & Spain in the Pyrénées.

An award winning 'modern' cheese first made in 2001 & a cousin to Ossau Iraty. Basque Blue is semi-firm & slightly crumbly with blue cheese aromas, tasting creamy with pockets of salty blue. Serve with a sweet wine like Sauternes or Muscat to cut through the richness. Come in for a sample. You can find it in the cheese fridge.

Single Origin Coffee Beans

  • POSTED ON 20 Mar 2019

New instore: 100% single origin coffee beans from Guji, Ethiopia.

Due to the climate & acidic soil in Southern Ethiopia, almost all of the coffees trees grown in the area produce exceptional coffee beans that are naturally sweet with a distinct berry taste that lasts on the palate well after tasting. Experience the flavours that come from terrior with the beans best enjoyed black or in a cold brew. Grab a 1kg bag to brew to take home or come in for a sample at the Cafe – our baristas are making special request espresso & long blacks.

Ultra Green Salad

  • POSTED ON 20 Mar 2019

In the Cafe: Ultra green salad with broccoli, green beans, peas, kale, toasted coconut, mixed seeds & snow pea tendrils with honey coconut dressing - eat in or takeaway.

Antipasto Catering Box

  • POSTED ON 18 Mar 2019

Our antipasto box for a crowd.

A colourful mix of cold cut meats, marinated vegetables, housemade dips & crusty bread. All of our catering is made fresh daily, plus we deliver to you. Check out our catering menu for more info on our range of options, including breaky & lunch boxes.

Poach Pear Pates & Rillettes

  • POSTED ON 12 Mar 2019

A wonderful range of pates & rillettes by artisan food producers Poach Pear in WA.

An entertainer's godsend, they are made using traditional French methods with free range ingredients wherever possible. Flavours include chicken; duck & orange; chicken & peppercorn; pork; duck, chicken & porcini. They are always a delicious addition to platters, cheese plates & picnic boxes with toasts, crackers or fresh baguette. You can find them in the deli fridge. We're open 7 days.

Seafood & Chorizo Paella

  • POSTED ON 11 Mar 2019

Forget the traditional roast, Paella isn’t nearly as hard to make as it looks.

Our take on this classic Spanish dish is packed with all the good stuff – chorizo, mussels, chicken and lots of smoky paprika. Made in one pan, we’ve put together a straightforward recipe with a list of easy to buy ingredients. Our seafood paella is perfect for sharing, served family style - just load up your plates and enjoy the flavour. We’re enjoying ours with a glass of lightly chilled Rioja. Olé!


Seafood & Chorizo Paella

Serves 4

Ingredients

  • 1-2 tbsps olive oil*
  • 350g chicken thighs, roughly chop 
  • 2 chorizo sausage, sliced thickly* 
  • 100g fresh peas
  • 1 large onion, finely diced 
  • 3 garlic cloves, crushed 
  • 2 red capsicums, deseeded & sliced 
  • 2-3 red chillies, deseeded & diced 
  • 2 tsps La Chinta Smoked Paprika* 
  • 6 cups (1.5 ltrs) chicken, fish or vegetable stock* 
  • 400g Calasparra Rice* 
  • 12 mussels cleaned, open & damaged shells discarded 
  • 4 large green prawns, peeled & gutted, leave tails on
  • Chopped chives or parsley for garnish
  • 30cm Paella dish* 

*Available from Tognini’s


Method

1. Heat the oil in a 30 cm paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. Remove the chicken from the pan and set aside.

2. Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of colour and flavour to the dish. Add the onion to the pan and cook gently until soft, then add the garlic, red capsicums, chillies and smoked paprika cook for another 2–3 minutes. Return the chicken pieces to the pan and pour in the stock. Simmer gently for 10-15 minutes until the chicken is tender.

3. Add the rice to the paella pan, cover with a lid or foil and cook on low heat for approximately 30 minutes, or until all the liquid has been absorbed and the rice is cooked. Do not stir the rice. This allows for the crunchy base to develop.

4. Add the seafood and peas to the pan for the final 10 minutes cooking time. Discard any mussel shells that remain closed after cooking. Check the chicken is cooked by piercing the thickest part of a piece with a skewer – if the juices run clear the chicken is cooked.

5. Sprinkle with parsley before bringing the pan to the table. Enjoy!


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