We’re stoked to bring you our newest Botany café menu. Here’s some of the thinking behind it for all you foodie types, but first, a photo of Led Zeppelin’s Mothership cover, because it’s an epic greatest hits album, and we share the same name. (check this!)
Now we hear from our chef team…
BUCKING THE DONUT CRAZE, WHAT’S THIS OLIVE OIL COFFEE CHIFFON CAKE YOU’VE MADE THAT HAS DEVELOPED ITS OWN FOLLOWING?
The coffee cake started off as an experiment really. I (Tommy) was trying to make a dairy and gluten free sweet offering for those people who cant eat the new baked goods we have been making in house at both stores. It started off life as an olive oil chiffon cake, this is an American method of making a sponge cake where your raising agent is the whisked egg whites.
Now a quick back story; The chiffon cake was invented by a guy called Harry Baker, a California insurance salesman turned caterer, in 1927. For 20 years Baker kept the recipe secret until the time and money was right to sell it General Mills. They named it “chiffon cake” and in 1948 released a Betty Crocker pamphlet with 14 chiffon cake recipes and variations.
All the recipes I could find, Betty Crocker or otherwise, used flour (which makes a beautiful light sponge), so I started experimenting with alternatives, and found that almond meal gives us a beautifully moist cake. We then make a coffee icing using fresh Reservoir blend espresso, as well as smashed frosted coffee beans and roasted almonds for a garnish.
YOU’VE BEEN CURING BACON FOR A GOOD WHILE NOW – WE’VE ALMOST EARNED THE NAME SINGLE ORIGIN CURERS – HOW HAS THE PROCESSED BEEN REFINED OVER TIME?
Our bacon is based on the traditional English dry cured bacon, a nine day process that involves packing the pork in a ‘dry cure’ for five days. It’s then soaked in iced water for a day to purge some of the salt before being hung for three to four days until it is ready to be sliced in house.
Recently we’ve been packing the pork neck into the vacuum bags with the curing salts, we then turn the bags each day, so that the salts are able to evenly distribute through the meat. For me this is a cleaner and more efficient way of curing the pork.
We also make chilli relish in-house to control the balance of sweet, sour and spicy complimenting the salty, sweet bacon.
COFFEE SPICED CHICKEN? COCONUT CRACKED WHEAT? SUPER HOT SAUCE CHALLENGE? DO TELL!?
Every body loves Portuguese chicken and everybody loves coffee so why not marry the two in one dish?
Enter the coffee-spiced chicken wrap with coconut cracked wheat.
We make a traditional piri piri mix. To that we add our freshly fine ground coffee, which gives it a Single O spin and further intensifies the piri piri flavour.
The coconut cracked wheat blends with and compliments the spices. Then the hot sauce challenge, our tomato base with jalapeno, birds eye chili and habanero peppers, is a bit of fun for the tougher palates. It starts with this sweet hit that then turns quite hot as it works its way around.
AND BOTANY’S GETTING A TASTE FOR THE SALMON BAGEL…
If something is going to be simple it has to use the best ingredients. Our salmon, one of the favourites throughout summer, is flaked down and given a lemon honey dressing. We then offset the richness of the honey dressing with a sharp and sweet apple and red onion slaw. The bagel itself is from Iggys, known for its delicious chewiness and heartiness.
Bon apetit from Mothership at Single Origin Roasters Botany!
See the full menu HERE.
(And because coffee always gets a look in, here’s a filter of our Honduras Cup of Excellence, running February and March. See Paulo Sabillon the producer HERE! Available along with THESE ORIGINS and of course, our Reservoir house blend.