As we wrap up 2024, it's hard to believe we've shared nearly 52 recipes with you this year! Our last service of the year was on Saturday night, and we'll be back on January 8th, 2025. It’s been a year of many highlights, recipes and unforgettable moments at the venue.
We kicked off the year in January with a healthy green pasta and enjoyed many light, seafood-driven dishes throughout the summer. Our Italian love affair continued with a special Valentine’s Day menu just before diving into cozy ragu and slow-cooked dishes as the days grew shorter. We also celebrated women in hospitality with our inaugural Wahine Toa event and our annual Mother’s Day celebration, featuring the incredible After 5 jazz band—who’ll be back in 2025!
June saw Sophie from Full Time Tart join us for a sell-out pasta night, and our beloved Julie was nominated for Best Restaurant Manager.
It wasn’t all smooth sailing, though. We faced a cyber attack in September and ongoing challenges from roadworks and a tough economy. But through it all, our community rallied behind us! We also said goodbye to some amazing staff members and welcomed new faces, all sporting our signature striped tees.
December brought a special collaboration: our first calendar with all our chefs - available online now!
Broccoli Orecchiette with Lemon, Herbs, and Aleppo Chilli
Serves 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
100ml olive oil
6 garlic cloves (5 finely sliced, 1 crushed)
2 salted anchovies, roughly chopped
2 heads broccoli, broken into 2cm florets (save the stalks for another use)
1 lemon (zest finely grated for 2 tsp, juiced for 1 tbsp)
Salt and black pepper, to taste
500ml vegetable stock
100ml white wine
30g unsalted butter
250g dried orecchiette
30g parmesan, finely grated
20g basil leaves, finely chopped
20g parsley, finely chopped
25g rocket, finely chopped
½ tsp Aleppo chilli (or ¼ tsp flaked chilli)
Method
Heat 70ml of olive oil in a large sauté pan with a lid over medium heat. Add the sliced garlic and gently fry for about 5 minutes, stirring frequently, until golden and fragrant.
Stir in the anchovies, broccoli florets, half the lemon zest, ½ tsp salt, and plenty of black pepper. Cook for 4 minutes, stirring often.
Add the vegetable stock, white wine, butter, and 300ml water. Bring to a simmer and cook for another 5 minutes, or until the broccoli softens slightly.
Stir in the orecchiette, half the parmesan, and 1 tsp salt. Reduce the heat to medium, cover the pan, and cook for 12-15 minutes until the pasta is al dente and the broccoli breaks down into the sauce.
While the pasta cooks, combine the basil, parsley, rocket, crushed garlic, and the remaining lemon zest in a small bowl. Stir this mixture into the pasta once it's done.
Serve with the remaining parmesan, a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of Aleppo chilli for a touch of heat.
