We’re big fans of summer, and the all the food and drink that comes with it. Eager to give some new recipes a crack, we reached out to some of Adelaide’s star cooks and drink-makers to discover their go-to summer creations. Here’s what flavours define this sun-soaked season for them:
Verté Kitchen // Turkish Soft Boiled Eggs
El and Tanya from Mylor café Verté Kitchen share a recipe that’s simple, nourishing and fresh — perfect for brunch, but whip it up any time of day and you won’t be disappointed.
“Our Turkish Eggs were added to our recent summer menu, and they were an instant hit! The tangy garlic yoghurt, gooey soft boiled eggs and crispy chilli oil, alongside fresh herbs from the garden, creates a taste sensation that people keep coming back for. It’s a dish that’s a little bit different to spice up your breakfast or lunch, and looks gorgeous too.
// Serves 2 //
INGREDIENTS
- 1 cup greek yoghurt
- 2 garlic cloves (but measure with your heart, obviously)
- 4 eggs
- 1 tbsp dukkah
- 1/4 tsp paprika
- mint
- dill
- 1 tbsp of your favourite chilli oil (we use UmamiPapi)
- sourdough bread
METHOD
- Finely mince garlic cloves and mix in a bowl with salt, pepper and yogurt.
- To soft boil the eggs, boil 4 eggs in a pot for 6 minutes (use a timer). When 6 mins is up, take eggs out immediately and submerge in ice cold water. Let them sit for a couple minutes and then peel.
- Dollop garlic yoghurt onto your favourite vintage plates and place two soft boiled eggs on each plate. Drizzle with chilli oil (to your heart’s content), paprika, salt, pepper, dukkah and fresh dill and mint.
- Serve with toasted sourdough — we love Mylor Bakery’s organic pumpkin bread. Enjoy!
ALIX GANNON // My “GO-TO PARTY SALAD”
Former chef at Udaberri and pop-up food stall Tiger Mountain, Alix Gannon, lets us in on a recipe that works well for sharing and makes the perfect dish to bring to your friend’s dinner party.
“It’s all in the name really. It’s simple, fresh and delicious. I’ve cooked this for two and up to 20 people. Sometimes, it’s a case of what’s in the fridge. Add stuff like anchovies or change the dressing, use yoghurt instead of mayo. It still works.
// Serves 2-4 //
INGREDIENTS
- 2/3 cup panko breadcrumbs
- 2 tbsps butter
- 1 large or a couple of small garlic cloves
- 1/2 tsp salt
- freshly cracked pepper
- 1-2 baby cos, depending on size
- 2 pickled onions (or more if you love them)
- small handful parsley
- 20-30 g Parmigiano Reggiano
Dressing:
- about 2 tbsp Kewpie mayo
- about 1 tsp Dijon mustard
- about 1 tsp white balsamic vinegar
- drizzle olive oil
- 1/2 tsp salt
- lots of cracked pepper
METHOD
- Melt the butter in a pan on medium heat.
- Add the garlic, let it sizzle a bit. Then add the breadcrumbs and salt and fry, moving continuously until it’s golden brown. Set aside to cool completely.
- Wash and pull the leaves off the baby cos. Slice the leaves in half lengthways, then in half again lengthways.
- Finely chop the parsley and slice the pickled onions.
- Grate the Parmigiano Reggiano using a microplane grater.
- Put all the dressing ingredients into a clean jar and shake until you get a creamy texture. Add a little splash of water if you need.
- Dress the salad, toss to coat, add the Parmesan, toss again. Sprinkle the garlic breadcrumbs over the top.
UDABERRI // rebujito COCKTAIL
V, bartender at Leigh Street’s Udaberri, shares a recipe best served in a glass rather than plates. It’s full of flavour and one to elevate the balmy summer days.
“Rebujito (re-bu-he-to) is our recipe based on an Andalusian classic libation of dry sherry and lemonade. Less sweet and more approachable. Enjoy in summer from morning til evening.
// Makes 1 cocktail //
INGREDIENTS
- 75 ml of fino (We use Pennyweight Constance Fino)
- 15 ml of lemon juice
- 15 ml of cinnamon syrup*
- 60 ml to 90 ml of soda water
- Dash of Bittermens Hopped Grapefruit Bitters (optional)
- dehydrated oranges to garnish
METHOD
Add all ingredients to a tall glass topped with ice. Garnish with dehydrated oranges or to your preference.
*To prepare the cinnamon syrup, add several sticks of broken cinnamon to 300mL of water and boil for 3 mins. Turn off heat and allow to rest until just warm before straining. Add an equal amount of sugar and stir well until dissolved. Syrup will keep for up to 2 weeks.
