Passengers and Co – Breakfast with someone else’s husband

This morning I had breakfast with someone else’s husband.  I should explain – he’s a very old friend who moved to the other side of the world 15 years ago but has been in town for the summer.  I’ve been wanting to review Passengers and Co for a few weeks now and in need of a companion, he fitted the bill nicely.

Passengers and Co opened in May 2013 at the rather unassuming location of the airport business park, and in less than a year they have made quite a name for themselves.  This has probably got a fair bit to do with the two owners who are something of the dynamic duo –  chefs Jamie Bennett and Sam Marchant.  Both in their mid-30s and with a small tribe of children between them, they are old school friends who own and operate the Christchurch Farmers Market, as well as Riccarton House Bistro and Taste Events company.  The Riccarton House Bistro is due to re-open within the next two months having been closed since the earthquakes, and their new venture ‘The Town Tonic’ a coffee house and wine bar in Addington, is scheduled to open at the end of March.  I pity their wives…

Old Friend and I arrived after the school run when Passengers and Co was pleasantly quiet.  I met chef Jamie who was late for a site meeting, but he introduced me to his chef Aliesha McGilligan who was a delight.  Aliesha is PASSIONATE about Passengers and Co food, which they call ‘soul food’ as it’s made from the heart with ingredients they love.  There’s a whole ethos about the place, not only Passengers and Co, but also the Christchurch Farmers Market and the Riccarton House Bistro that focuses on the local, the ethical, the seasonal, looking to serve the best everyday.  We chatted for ages about food, ingredients, inspiration, their Food Nights, and places we’ve eaten at (or want to eat at), but then Aliesha had to dash – a big table came in for breakfast and she was needed.  Old Friend and I sat and commented on how Passengers and Co is so much more than a cafe, it’s an instigator and a community hub for foodies (or architects of taste as Old Friend suggested) in Canterbury.

I liked the interior of Passengers and Co which has a muted colour palette of black and white, accented by punches of green and something of a Moroccan influence in their tiling and wooden screens.  There are good seating options which is always a bug bear of mine – two huge tables, an intimate booth, and a variety of other smaller tables.

Back to task – choosing from the menu.  Aliesha recommended their Turkish Baked Eggs with roasted peppers, tomato sauce, toast, labne, and dukkah for $16 and I chose the Brioche French Toast with poached fruit, real maple syrup, house-made marscarpone for $16.50.  Both were great, and I mean REALLY great.  I’ve had french toast a lot, but this is different.  The poached fruit, brioche and marscapone take it to a whole new level.  Bacon and banana would seem tame in comparison.  Aliesha popped back checking on our meals and we raved about them.  Old Friend enjoyed the Turkish Baked Eggs but was particularly taken with the bread that came with them.  The seeds were incredible.  Two happy diners.

Our take on Passengers and Co: Excellent.  Delicious breakfasts with a different take on the usuals and a few surprises thrown in too.  Good sized portions and a great price.  I’ll definitely be back.  Old Friend (also coffee expert) informs me that their coffee filter needs changing, but I can inform you that their hot chocolates are spot on, and you know how fussy I can be…

Lunch and Palmeritas with The Foodies

The Argentinians are big foodies, both Him (Mr Foodie) and Her (Mrs Foodie).  Mr Foodie’s speciality is meat, big pieces of it, particularly on the BBQ.  He has a rather impressive (and somewhat intimidating) BBQ knife, that has its own leather pouch, and is specially sharpened by His Argentinian friend.  Mrs Foodie’s speciality is everything in between, and having tasted the most moreish pastry bites she made at two afternoon teas, I really wanted a demonstration and the recipe.

“Come for lunch before we cook”, She said and I gladly accepted.  My offerings were a Mushroom Quiche and Raspberry and Chocolate Brownies (which Mrs Foodie presented beautifully) .  The Foodies had remembered that I’d mentioned that I liked lamb and He had bought a lamb shoulder, marinated it and then cooked it lovingly for two hours on the BBQ.  That lamb has got to be the best I have EVER tasted (sorry Mum).  Beautifully moist, cooked to perfection and bursting with flavour.  Divine… We had spinach and avocado salad, homemade focaccia bread, cooked vegetables, and cucumber crudite with a moreish homemade dip.

As the boys happily played Mrs Foodie and I got down to business.  The moreish pastry bites are in fact called Palmeritas and are a traditional Argentianian food, and as Argentina is an immigrant nation (like NZ) they are also a traditional French food known as Palmiers.  Made purely from puff pastry (bought frozen from the shop), butter and sugar, they aren’t part of a healthy diet, but gee they are good!

Step 1: Preheat the oven to 180 degrees Celsius and line a baking tray with non-stick paper.

Step 2: Cut your pastry to a square.  Thinly slick butter over the entire square.  Mrs Foodie uses a cheese slicer that was cheap as chips.  Pop the pastry and butter into the microwave for about 10 seconds to make it easier to spread.  Spread the butter over the pastry square.

Step 4: Sprinkle sugar over the butter.

Step 5: Carefully roll up each side to the middle.  Cut thinly and lay flat on the baking tray and then sprinkle more sugar over all the Palmeritas.

Step 7: Bake for 15 minutes or so, watching carefully that they turn golden brown, not burnt.  Turn, and cook for another few minutes.

When cool, eat – they are crunchy, flaky, perfect with a cup or tea of coffee.  Enjoy!

Mrs Foodie happens to be not only a fabulous cook, but a rather talented Graphic Designer and Illustrator – www.carolinababot.com

Review: Yoghurt Story – Hands on FroYo

Frozen Yoghurt or FroYo has FINALLY made it to the south.  A Yoghurt Story branch has opened in our hometown of Christchurch, in Northlands Mall.  There are a few other brands and branches offering FroYo in the North Island, but as far as I can see (Yoghurt Story unfortunately didn’t reply to my email, despite their website promising they would…) this is the first in the South Island.

Yoghurt Story store

Yoghurt Story is an eye-catching store which is an impressive feat in a mall where there is a lot of competition for your attention.  It’s bright, white and colourful.  I love their branding, their use of social media and their product concept.  Having spotted this new jewel when loaded down with the stationery shopping, I thought it would be the perfect pick-me-up for the boys at the end of their first week back at school.  I was right.  

The boys were looking forward to it all week, and instead of cranky and grumpy children on Friday afternoon, they were full of anticipation for their FroYo treat.  Having arrived at the mall they didn’t need any direction to the store, they were both immediately drawn to it and very eager to get started.  My youngest got stuck at the photo booth with different dress-ups at the entrance to the store, but my eldest was straight into it, after a bit of convincing that, yes, he could do it himself – I spend a lot of time saying ‘hands off’…

Distracted

Choosing his tub

Pouring the FroYo

Healthy options

Sauce

 

FroYo at Yoghurt Story is as easy as three steps,

1.  Choose your base – unsurprisingly my boys both chose chocolate frozen yoghurt, but the smallest one wanted a little of the original flavour to top it off.

2.  Create your masterpiece – the biggest one was in heaven at this point and after sauce he started at the fruit and worked his way down to the candy toppings, eschewing the muesli options.  The smallest one had a sensory overload and couldn’t choose a thing.  So we helped.

3.  Smile as you pay – our two tubs of frozen yoghurt and toppings were filled pretty conservatively as it’s a pay by weight system (which always makes me nervous), though I saw plenty of teenagers carefully weighing as they went to check on price, and our total came to $9.45.  I initially thought that was a lot for what we got, but on reflection, it’s the same price as coffee and fluffies for us, or two Happy Meals, so it’s pretty comparable.

So many choices

Ready to weigh

Devouring

We sat in the Yoghurt Story booths in the central aisle of the mall while the boys devoured their tubs of FroYo,  and declared it to be heaven – and promptly asked to do it again.

Our take on Yogurt Story Northlands Mall: it’s a great experience for the kids and a novelty treat food.  There are loads of healthy choices which is great to see, particularly if you’re wanting a FroYo yourself.  The store is visually stimulating, though it can be overwhelming if you’re a small person.  Their staff were pleasant but could have been friendlier and a little more helpful.

Yummo!

Back to school: lunch boxes to lure them

My world famous (in my neighbourhood) chocolate chip cookies

On Monday the world returns to normal for our family as the boys head back to school.  While they are filled with nervous anticipation and I am looking forward to a much quieter house, I’m not relishing the early morning rush to get out the door.   

Last year I decided, after chatting to a working mum who has four children and is super organised, to make lunches the night before, and whilst this has decreased the rush in the mornings, it does still requires thought and forward planning to get all those compartments of the lunchbox filled!  My youngest son takes daily medication which increases his appetite so healthy food is a must for us.  I do wish they both liked the same foods, or even the same kind of muffin, but as I enjoy baking, I don’t mind too much – I just have to make sure there are different options on hand in the freezer.  Besides enjoying baking, I am mindful of what goes into our bodies and processed foods are something I try to keep for sometimes rather than everyday.

Recurring favourites in my boys lunch boxes are: Pretzels or popcorn, rice bubble slice (sometimes with mini-mallows or hundreds and thousands mixed through), blueberry muffins, brownie, muesli slice, pikelets (drop scones/scotch pancakes), scones, rolls from the bread maker, oaty biscuits and chocolate chip cookies, cheese and crackers, and dried fruits.

My top tip is: freeze! freeze! freeze! I freeze everything (including slices) apart from biscuits which I make once a month or so.

New for us this year is jelly and fruit – I’m making my own, and carrot sticks with hummus dip – I’ve just bought little dressing containers which I’ll use for the hummus.

Two women who have vast experience with luring lunch boxes are Donna Hay and Sophie Grey aka The Destitute Gourmet.  Donna Hay has very inspirational, pretty food for her kids, but I wonder how it actually looks when the kids get around to opening it at lunchtime, whereas The Destitute Gourmet is full of practical budget and healthy food choices, and she’s my ‘go to ‘ cook for every day food.

I’m off to bake in bulk – muffins, pikelets, brownie, muesli slice, jelly fruit pottles.  I hope your little ones head back to school with a smile, and a lunchbox that lures them at lunchtime.