Home' Waiheke Weekender : 4 January 2013 Contents 4 January 2013
8 Waiheke Weekender
Oyster Inn owners Jonathan Rutherfurd Best and
Andrew Glenn: committed to supporting local
Saturday: 11- 4
Or by appointment
2 Kuaka St,
Tots on the Rock')
Tel 372 4028
Even growing up in rural New Zealand Lynda felt the strong infu-
ence of her Greek mother -- her slow-cooked lamb with lemons
was a particular favourite and Lynda remembers her parents
always had plenty of friends around the dinner table.
At only 19, Lynda headed off on her overseas travels, with just
the occasional brief trip home to see family. In total she was away
for over 11 years and her adventures took her to Greece to learn
more of her heritage. She immediately felt a natural affnity with
the country; loving the people, their food, music and way of life.
So it was no surprise when on a return trip she met a Greek man
with whom she fell in love and eventually married, spending the
next 20 years together.
On returning to New Zealand, and while looking for a place
to put down roots, the pair were invited to share in a new house
build with some friends already on
Waiheke. Seventeen years on, she is
still intrigued with island life.
She and her business partner
Kate Hastings became friends many
years ago and share a passion for
all things beautiful; particularly in
the home. Together they opened
a homeware store in the heart of
Oneroa, flled with high quality
Spanish cookware, oil pourers, gifts
and objects of beauty too tempting
to pass up.
Nico's Spanakopita (spinach
This dish was adapted by Lynda's
husband Nico to include béchamel
which softens the earthy spinach
taste. It has some of my favourite
ingredients in it -- spinach, feta,
eggs, olive oil and dill -- and it freez-
es well, so there is always a healthy
meal on hand.
1 packet flo – take out of fridge at
least an hour before
1 packet of feta
2 to 3 eggs beaten
1 packet frozen spinach
Fresh dill or dill seed
Lots of black pepper
In a large mixing bowl add
crumbled feta to beaten
Sauté onion and dill seed,
then add defrosted (or fresh
if you have it) spinach, salt
and pepper -- cook over low
heat for 10 minutes. (Add
fresh dill if you have it).
Make about half a cup of
béchamel sauce with butter,
milk, nutmeg, salt and
pepper. Add spinach mixture
and béchamel sauce to the
Lynda Benveniste loves the eclectic mix of people and the relation-
ship to the sea that Waiheke offers. Enjoy the Spanakopita with a
crisp glass of Ouzo.
The Greek connection
Lynda Benveniste, co-owner of the new Oneroa
homeware store Veranda, has always had a love
of all things beautiful, including good food.
Brush with a glaze made of milk and egg in equal quantities and
bake at 220˚C for 15 minutes. Check they are done – they may need
a further fve minutes if not golden. Cool on a wire rack. You’ll end
up with a couple of extra rolls but it's always good to have a few
While the bread is baking, shuck two dozen oysters, reserve the
liquid and pass through a clean Chux cloth to remove any bits of
shell. Put the shucked oysters in a clean container and refrigerate
Wasabi tobiko mayonnaise
In a bowl, mix 2 egg yolks, 1 tsp Djion mustard and 1 tsp chardon-
Slowly whisk in 400ml canola oil, then add 1 tablespoon of the
reserved oyster juices and the juice of 1⁄2 a lemon.
Finally add 2 tablespoons of wasabi tobiko.
Check seasoning and correct if required.
1 cup four
1⁄2 tsp salt
1⁄2 tsp sugar
1 tsp baking powder
1 cup ice cold water
3 tbsp vegetable oil
Mix the water and oil together, then gently stir
in the dry ingredients. Don't over-mix and don't
worry if there are a few lumps in the mixture.
Take one cos lettuce, remove the base and shred fnely.
Once the rolls are out of the oven but still warm, cut in half horizon-
tally nearly all the way through and butter the inside.
From previous page
Pre-heat a pot of oil deep enough to fry the oysters to 180˚C.
Using chopsticks, dip the oysters into the tempura batter, one
at a time and fry until golden. Keep a rotation going of dipping
the oysters and frying to save time. The oysters will take about
one minute each. Drain on paper towel to remove excess oil.
While the oysters are frying, put equal amounts of the cos
lettuce in the rolls. Next are the oysters, four per roll, and
fnally a good dollop of the wasabi tobiko mayonnaise.
Serve immediately with lager or a glass of your favourite
Earliest cooking memory: Licking the bowl of a Kenwood
as soon as the pavlova mix was taken out.
Favourite food memory: Cooking local fsh on our little
charcoal barbecue when we toured around Europe for three
I wouldn't be without: Birkenstock
Favourite ingredient: Chilli, all types.
Best local ingredient: Tuatua. I was
blown away when I got to Waiheke that
you can get fresh seafood from the beach
and have it for tea.
Most infuenced by: My friends, who I
started cooking with and are doing excit-
ing things all over the planet.
I love to eat at: Little unknown places, like
the Malaysian canteens in Wellington.
Favourite fast food: Salt beef bagels in
Brick Lane, London.
Best ever foodie tip: Put ice in with leaf gelatine when
soaking it in water, so it doesn't melt and is ready when
you need it.
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