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Coromandel Peninsula Community Spotlight

OVER 2000 ENJOY

A Taste of

Matarangi

T

his year’s ‘A Taste of Matarangi’ on 9 April

was another success, “a rip roaring” one at

that. The weather was perfecto and the crowds

fully enjoyed the live music, the food and

beverage booths, and the cooking competition.

Two bands, the Mercury Bay Big Band and Pow

Wow from Mount Maunganui, had the crowd

on their feet and groovin’.

Kids enjoyed a bouncy castle, face painting,

ceramics art, small electric cars, and clowns.

Even the costumes knocked it up a notch with

imaginative artistry: a fully stuffed nun, an ashy

grey zombie trio, and a

commedia del arte

Punch and Judy were truly knockouts.

A taste? Make that multiple tastes! Booth

food included seafood chowder, mussel

fritters, scallop pies, pumpkin and feta fritters,

Vietnamese salads, roasts, pizzas, burgers,

salt and pepper squid, scallop bacon skewers,

tacos, sausage sizzle, Hungarian fried bread,

Spanish churros, smoked mussels, fritters

(paua and oyster), sweet crepes, artisan

brownies, cupcakes, and bacon butties.

Coromandel wineries and craft brewers were

also crowd pleasers.

EXCITING COOKING COMPETITION

The festival highlight was Matarangi’s own

MasterChef-like competition, a cooking nailbiter

sponsored by

buyinglocal.co.nz

. Each chef is

given a ‘mystery box’ which this time included

green lip mussels, local oysters, and fresh

kingfish caught by SMADA Fishing Charters.

Sandra Scott

Dip. Landscape Design

LANDSCAPE DESIGN

GREAT GARDENS START WITH GREAT DESIGN

P:

07 866 2656

M:

021 030 6614

E:

sandrascott@slingshot.co.nz

Specialising in coastal and country garden design since 1999

Landscape design

48

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Recipe

Preheat oven to 180°C

Spray 2x6 Friand tins with cooking spray. Melt butter and set aside to cool.

Sift the icing sugar, gluten-free flour and baking powder into a bowl. Add the ground almonds and

coconut, and stir to combine. Whisk the egg whites until soft peaks form. Add the egg whites and

melted butter to the dry ingredients.

Fill each hole 1/2–3/4 full, then place a few frozen berries or sliced plums and almonds on top.

Bake for 20-25 minutes until golden and a skewer comes out clean. Cool in the tin before turning out

onto a cooling rack.

Dust with icing sugar and serve with whipped cream or yoghurt.

Hahei Beach Café has added some new

items to their winter menu, including hearty

Savoury Mince on Toast, Homemade

Smokey Baked Beans and delicious French

Toast! “There’s also an assortment of gluten-

free offerings, and we’re still baking our

popular gluten-free Friands. Here’s the recipe

for you to enjoy!”

Make them yourself, or enjoy them at

the café before heading to the beach or

Cathedral Cove. Winter Hours: Open

Thursday – Monday from 8.30am.

Toasty Stuffed Mushrooms

The winning kids recipe at ‘Taste of Matarangi’

was prepared by Ike, Anna and Albey. Competition

judge Andy Corles liked the dish so much, he

added it to his menu at Castle Rock Café.

2 Portabella mushrooms 2 thick slices of bread

2 eggs

1 cup milk

1 red onion

3 garlic gloves

2 tomatoes

Camembert cheese

100g butter

Cooking oil

Basil for garnish, side salad ingredients

Mix egg and milk and dip bread in the mixture

to soak.

Chop up red onion finely and add it to the egg

and bread mixture.

Rinse mushrooms. Push on the stems and pop

them out. Brush mushroom caps with oil so

they will not stick to grill.

Chop garlic, minced really fine. Grate some

camembert cheese. Stuff the mushrooms (mix

garlic and tomato and put cheese on top) after

they have been on the BBQ for 3 mins.

Fry the egg covered bread in butter on the BBQ

until a little crunchy.

Make sure the cheese is melted on mushrooms

and they are cooked. Sprinkle some basil

across the top. Plate up and tuck in!

Gluten-Free Friands

from Hahei Beach Café

Recipe makes 12

250g Butter

1 cup Ground Almonds

2 ¾ cups Icing Sugar

2 cups Coconut Thread

1 cup Gluten-Free Flour 10 Egg Whites

1 tsp Baking Powder

Frozen berries or plums and slivered almonds

Cooking wasn’t the only thing on the menu at ‘Taste of Matarangi’ 2016. Several bands kept the vibes

beatin’ while the kids enjoyed a variety of activites from jumpy houses to figurine painting (see next page).

See pg 54 for a web linked advertiser list

Left: Quinn, Beth

and Danyl presented

‘The Local Legend’

- Sirloin steak with

creamy roasted

garlic dressing.

Right: Lusha, Theo

and Zyon served

chicken kebabs,

halloumi chips and

salad.

Other winning recipes from the kids

Winning Kids’ Photos by Michelle Dobson