This great recipe comes from Ombra, featured in The Cuba Street Project, a cookbook filled with signature dishes served by the cafes, ethnic eateries and restaurants along Wellington’s iconic Cuba Street.
Ombra, situated at 199 Cuba Street, has a colourful history. Its previous tenants were Peaches & Cream, the adult-store-cum-porn-shop. But it was tastefully made over into an eatery modelled on Venetian bacari by its owners, Russel and Elwyn Scott. They had fallen in love with these kinds of relaxed small bars where the locals meet for a spritz and bar snacks that would put New Zealand’s bowl of peanuts to shame.
The recipes in The Cuba Street Project, from casual to fine dining, reflect the international taste buds of Wellingtonians. They include Floriditas popular Cheddar and Rocket Scones, Satay Palace’s Malay Curry Laksa, El Matador’s empanadas, Midnight Espresso’s Gluten-Free Caramel Slice and Scopa’s Spaghetti and Meatballs.
And as Wellington is arguably the coffee capital of the world it is good to see that Stories Espresso Bar (a social enterprise) have shared their method for making the perfect plunger coffee.
Also included are extensive interviews with many of the characters: cooks, chefs, high end fashion designers and op shop owners who have businesses there and who give Cuba Street its unique charm. It will undoubtedly whet your appetite for exploring all that Cuba Street has to offer as it has mine!
The Cuba St Project is by Beth Brash and Alice Lloyd. Imprint Random House. RRP $55
SERVES 8–10
Ingredients
100g butter
300g chocolate hazelnut spread (such as Nutella)
300g dark chocolate buttons
250g hazelnuts, roughly crushed
250g arrowroot biscuits, crushed
4 eggs
300g sugar
Directions
Melt the butter, chocolate hazelnut spread and chocolate buttons in a heatproof bowl set over a pan of simmering water (make sure the bowl is not touching the water), stirring to combine. When fully melted, remove from the heat to cool briefly.
In a large mixing bowl, combine the hazelnuts and biscuits together.
In a separate bowl, whisk the eggs with the sugar until pale and creamy.
Add the melted chocolate mixture to the hazelnuts and biscuits.
Then add the egg and sugar mixture and combine well.
Tip the mixture out onto clingfilm and roll out to form a sausage shape. Secure the ends of the clingfilm to wrap, and place in the fridge overnight to firm up and set.
Once cold, slice and serve as desired.
This will keep in the fridge for up to 7 days.
Reviews by Lyn Potter
Parent and grandparent, Avid traveler, writer & passionate home cook