Our definition of brunch seemed to be a little earlier than most people (9am start!), so Justine and I (Michael) made sure we had the coffee machine plugged in and warmed up as a first order of business. Once a few long black coffees had been consumed, we started on the next order of business. Special guest Ethan (Michael’s 9 year old son) took charge of the juicing, and in a flash, two dozen mikan mandarins were juiced. Add in some sparkling wine and hey presto, awesome breakfast cocktail! A few sensible people opted for soda and mikan juice, and that was as equally refreshing.
See that little ^ on top of the e there? Yes that means it’s French, which when it comes to food, generally means that its good. And these were good. Yes, these crêpes were great. Sawako & Mihoko whipped up the batter quickly, and I put it in the fridge to give it time to settle. David was on crêpe cooking duty, and he did an amazing job, preparing the delicate little delicacies with the finesse of a fine French chef. David cooked the crepes in butter, and served them with lemon and sugar. Que bonne!
Just because it’s easy to make doesn’t mean it’s not super yummy. In between taking great photos, Mark (with the able assistance of Sawako) found time to whip up a massive stack of scrumptious thick french toast. Flavoured with just the right amount of cinnamon, and served with helpings of cream and honey this toast was awesome!
Cranberry Spinach Salad
After a couple of helpings of the sweet stuff, everyone certainly needed something with a little tang, and this salad provided that. Spinach, cranberries, nuts, sesame seeds – all topped off with a lovely hand-made vinaigrette dressing and expertly prepared by Mihoko and Sawako.
We had hoped to make Eggs Benedict, but we ran out of time so I quickly whipped up some scrambled eggs. I find the secret is not to overcook them! Continue reading “Report – Christmas Brunch”
Please download this PDF for an easy to print shopping list and recipe list from our Christmas Brunch menu
- Bubbly Mandarin Delight Cocktail
- Grandma’s Crepes with Maple Syrup and Ginger Whipped Cream
- French Toast with Fresh Fruit Compote
- Eggs Benedict on Toasted English Muffins served with Ham and Bacon
- Cranberry Spinach Salad
- English Sausage Bake with Peppers and Onions
- Chocolate and Coconut Bliss Balls
- Coffee & Tea
The rain was pouring down, but everyone made it on time (thanks to the ever-present Tokyo taxis). Before everyone got busy cooking up a storm we started with some drinks – five different kinds of Mexican beer and some Argentinian and Chilean wine.
No Mexican dinner would be complete without a bowl of Guacamole, so this is what we made first. With expert garlic chopping by Risa, and some premium quality lime squeezing by Takuya, we had the Guacamole ready in a jiffy. The one kilogram bag of Tortilla chips to accompany it made an impressive sight!
Black Bean Dip
While the Black Bean Dip didn’t look so appetizing, but with the addition of a decent amount of chillies by Yuko and careful mixing, it certainly tasted great and packed a punch. Continue reading “Report – Mexican Night”
Please download this PDF for an easy to print shopping list and recipe list from our Mexican Night menu
- Guacamole (served with Tortilla Chips)
- Black Bean Dip (served with Tortilla Chips)
- Mexican Street Salad
- Spicy Chicken, Mango & Jalapeño salad
- Chicken Tortilla Soup
- Steak Fajitas
- Coffee & Chocolates
It was a freezing cold Winter night in Tokyo, so we started off the evening with a drink. To be honest, we would have started off with a drink even if it had been Summer, Autumn or Spring, but you get the idea. Guests chose between a selection of Parrot Dog beers from Wellington, two good value Sauvignon Blancs from Malborough (2013 Haymaker & 2012 eight point) and a Delta 2010 Pinot Noir. Rosa helped ensure that no one went thirsty throughout the night, a most important job.
Smoked Salmon with Kiwifruit Sauce
First course for the evening was Smoked Salmon with Kiwifruit Sauce. The salmon was imported by our friends at Nisshin supermarket and was of awesome quality. No one had tried a kiwifruit sauce before, but Yuko followed the recipe carefully and the tart sauce was a great match for the rich salmon.
The seasoning took a little while to get right, but thanks to great work from Miyuki (and help from a very powerful handheld blender), the Pumpkin Soup was as creamy and tasty as if it had come from the kitchen of Monsier Robuchon. Continue reading “Report – New Zealand Dinner”