Date with a plate

BY JAN BILTON

I have developed a real taste for Wellington. On several recent visits I've found the diversity and quality of the cafes and restaurants impressive – the locals are spoilt for choice.

They claim to have more restaurants and cafes per head of population than New York. Maybe it is no surprise that all those government department heads spent up large on their credit cards.

Those promoting the capital have always been proactive and now, to add a little sparkle to dull winter days, the second Wellington on a Plate is running until August 29 (wellingtononaplate.com).

Eighty-nine restaurants and 82 foodie events feature on the programme, many showcasing the region's produce. Well-priced set menus are a highlight. My new favourite cafe is Floriditas on Cuba St, although obviously it has been a favourite of many others for many years. It's the closest I've got to a Parisianne-style cafe for some time.

The decor is tasteful and unpretentious, the food full of flavour and reasonably priced. Their enticing egg dishes are drawcards but the menu offers a range of other delights including fabulous bakes prepared in their own bakery.

If you're a foodie in the capital on a Sunday then a visit to the downtown City Market (8.30am-12.30pm) at Chaffer's Dock building is a mouth-watering experience. Go early as parking is always at a premium. Established by award-winning chef Martin Bosley and Rachel Taulelei of the local seafood supply company Yellow Brick Road, the City Market incorporates a wide-ranging line-up of local foods and beverages – top quality fruits and veges, the freshest of seafood, cupcakes, chocolates, bakes, wines, olive oils, sausages, salami, and Turkish delight are just some. And if you're lucky Martin Bosley himself will be there cooking and serving up fabulous beer-battered fish and oysters or some other delicacy for you to enjoy.

Outside, the wharf is home to an outdoor market selling everything from nectarines to noodles with a definite Asian influence. Inspired by my recent sampling of some capital cuisine, I've used a little bit of license and developed my own Wellington-influenced recipes to share with you.

POACHED EGGS WITH HOLLANDAISE & ROCKET

The eggs I enjoyed at Floridita's had bright orange, softly-poached yolks wrapped in swirls of egg white. The chef wouldn't part with the recipe for hollandaise but I've recreated it here to the closest possible taste bud remembrance.

Hollandaise: 2 organic egg yolks

1 ½ Tbsp lemon juice

1 Tbsp water

pinch salt

dash white pepper

1 Tbsp finely grated lemon rind

100g butter, melted

1-2 Tbsp whole grain mustard

Eggs: 4 organic eggs

salt or vinegar

4 slices ciabatta

butter for spreading

1 cup wild rocket

2-3 Tbsp vinaigrette

To prepare the hollandaise, whisk the egg yolks with the lemon juice, water, salt, pepper and lemon rind in a bowl over hot water, until thickened. Slowly drizzle in the butter, beating continuously, until thick. Stir in the mustard.

Bring a large saucepan of water to the boil. Add a little salt or vinegar to help set the eggs. Reduce the temperature until the water is hardly bubbling. Break an egg into a small bowl. Stir the water so it is gently swirling and add the egg in the centre. Poach for 1-2 minutes before adding the remaining eggs one by one. Poach until the whites are coagulated but the yolks are still soft.

Toast the ciabatta. Toss the rocket with the dressing. Place the ciabatta on two serving plates and top with the eggs. Thin the hollandaise with a little hot water if preferred and spoon over the eggs. Place the rocket on one side. Serves 2.

HOT CHORIZO & BEAN STEW

Harringtons of Miramar supply restaurant and specialist retailers with an eclectic mix of sausages as well as fresh meat cuts.

2 potatoes

1 Tbsp Kapiti Extra Virgin Olive Oil

2 cloves garlic, crushed

1 small onion, diced

300g smoked chorizo sausages, sliced into rounds

salt and freshly ground black pepper 400g can tomatoes in juice

400g can chick peas beans, drained

½ cup each: chopped flatleaf parsley, basil

8 black olives, pitted

Peel and boil the potatoes until just cooked. Cut into cubes.

Heat the oil in a large frying pan. Saute the garlic and onion for a few minutes to soften. Add the chorizo and seasonings. Cover and cook for 3-4 minutes.

Stir in the potatoes, tomatoes and beans. Cover and simmer for 3-4 minutes. Add the herbs and olives, heat through and serve. Serves 4.

SEAFOOD SALAD WITH TAMARIND DRESSING

Poach raw seafood gently in fish stock, until cooked. Cool, then cut into bite-size pieces. You could use Martin Bosley's Palm Sugar Dressing from the City Market to replace the tamarind dressing.

Dressing: 3 Tbsp each: palm sugar, Thai fish sauce, lime juice

1 Tbsp tamarind paste

Salad: 400g cooked mixed seafood eg hapuku, mussels, prawns

4 shallots, diced

3 kaffir lime leaves, julienned

1 Tbsp diced lemon grass

4cm knob root ginger, peeled and julienned

1 long red chilli, seeded and diced

⅓ cup each: coriander leaves, mint leaves

Whisk the ingredients for the dressing.

Gently combine the salad ingredients in a bowl. Drizzle with the dressing and gently toss.

Serve in individual salad bowls or cocktail glasses. Serves 4.

TAYBERRY TARTLETS

Tayberries are a cross between raspberries and blackberries. Martinborough Manner, who produce a range of interesting preserves, source most of their produce from their own property in the Wairarapa.

125g butter, at room temperature

1 cup flour

½ cup icing sugar

½ tsp ground cinnamon

1 cup tayberry jam or similar

extra flour and icing sugar for dusting

Process chopped butter, flour, icing sugar and cinnamon until the mixture forms a ball. Dust hands with flour and roll the pastry into 2cm balls. Using your thumb, press into 24 non-stick mini muffin pans, and up the sides. Refrigerate for 30 minutes before cooking.

Preheat oven to 160 degrees Celsius. Fill each case with jam. Bake for about 15 minutes or until golden. Cool in pan. Store in an airtight container in the refrigerator. Serve lightly dusted with icing sugar. Also great drizzled with a thin stream of melted white chocolate. Makes 24.

Copyright Jan Bilton

- The Marlborough Express