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.
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Dip. Landscape Design
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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