Hot Honey Pan-roasted Padrons and Halloumi

Hot Honey Pan-roasted Padrons and Halloumi

$29.00

Charred padrons and halloumi are always a crowd pleaser, and the mild pops of sweet, smokey, bitter and salty flavours make the dish the perfect appetizer. To make it truly memorable, we've paired this dish with a mildly fermented hot honey infused with shallots, garlic and thyme to add some extra pizzazz and to truly kickstart the season’s festivities.

Warning: This honey is so good, you may end up drizzling it on everything. 

Feeds 3 - 4 pax

Quantity:

Padrons: 250g
Cherry Tomatoes: 150g
Halloumi: 90g

Marinade/Sauce:
Honey,Red Onions, garlic, mild red chilli, chili padi, thyme

Goes well with

Maple Cider Glazed Baby-back Ribs: You've heard of a reverse seared steak, but how about a reverse seared slab of dry rubbed ribs? Same technique, same amazing tender fall-off-the-bone results! Adding an apple cider maple glaze right before searing creates scrumptious caramelized bits, while a green herb chimichurri helps balance out the flavors for ribs you'll be craving well into the new year.

Braised Stuffed Eggplants: Stuffing is a must for Christmas, but this year we wanted to move away from all that carb loading and upgrade our stuffing game with something meatier. So we’ve decided to stuff the meatiest tasting vegetable we know--the eggplant--with the meatiest stuffing we can dream of--a pine nut, mushroom Moroccan-inspired beef filling. Braise it with a little assam spice brew and you’ll get a dish that you’ll probably reach for before the actual mains.