EXQUISITE SNACKS FOR SUMMER NIGHTS

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Courtesy of the Mez Club Cantina & Bar, Byron Bay

Prepare a quick and easy meal this summer with an exclusive recipe from the Mez Club Cantina & Bar, Byron Bay. Wash it down with the locally made and delicious Ink Gin and tonic, perfect for balmy summer evenings.

INK GIN & TONIC

INGREDIENTS

For the perfect Gin & Tonic

45ml Ink Gin (Ink Gin is made locally in Murwillumbah, Byron shire, NSW. It is a totally unique quality gin which has a stunning purple colour. )

Good quality Tonic 

1 Fresh lime 

1 sprig of fresh rosemary or fresh kaffir lime leaf 

1 quality glass (approximately 350ml) 

METHOD

1 / Fresh Ice Method

Half fill your glass with fresh ice cubes Pour 45ml of Ink Gin into a glass. Cut a wedge of lime and run it around the rim of the glass, squeeze the remaining juice into the gin. Top up with quality tonic. Stir the drink. Garnish with a fresh lime wedge, sprig of rosemary or a kaffir lime leaf.

2/  Serve quickly and enjoy! 


WHIPPED FETA AND ZUCCHINI SLAW

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INGREDIENTS

Whipped feta

150g Danish soft feta 

50g cream cheese 

20ml extra virgin olive oil 

5ml lemon juice 

Pinch of white pepper

Dukkah

10g roasted almonds

5g roasted sesame seeds 

3g roasted fennel seeds 

2g roasted coriander seeds 

2g roasted cumin seeds 

1 zucchini medium size shredded

5g currants 

5ml smoked honey 

1 pita bread  

10g roasted walnuts 

5g preserved lemon julienne

METHOD

1 / In a food processer, mix all ingredients for whipped feta dip. Blend until smooth

2/ Put in the fridge to set for 20 minutes

3/ Using a julienne peeler or a zucchini noodle machine, shred 1 large zucchini, put aside to drain the liquid

4/ Roast all spices and nuts for dukkah mix and blend in a food processor

5 / Toast pita bread and cut into 4 pieces

6/ On the plate: swirl whipped feta, place zucchini slaw on top, drizzle with honey, sprinkle with roasted walnuts, currants, dukkah, garnish with slices of preserved lemon. 

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