Depot: Biography of a Restaurant has been sitting in Jo's Kitchen for a few weeks now and I have observed everyone visiting or working in the kitchen go straight to it, flicking to see if the recipes for their favourites from the Depot menu are in there. They are. Every delicious recipe that has ever been served! My brother, Warren, flicked to see if his picture of Piri Weepu made it in to any of the photographs — he wandered in one day with a print he had done just after Piri saved our 2011 rugby world cup and Al instantly put it up behind the bar — that's the sort of place Depot is. Al Brown is one big sharer and carer and, along with head chef (and Bite contributor) Kyle Street, they do it in spades in this book. There's the turbot sliders, harissa lamb ribs, roasted pork hocks... and there's veges. These deliciously simple recipes for kumara and cauliflower are a couple of my favourites. Thanks guys.
Baby kumara with preserved lemon, smoked butter and herbs
The sweet notes in Al’s smoked butter go so well with young kumara and are balanced by the sharp and salty preserved lemon. There is a recipe for preserved lemons in the book.
Serves 6
1kg baby kumara (gold and orange)
Olive oil
Flaky sea salt and freshly cracked black pepper
⅓ cup mint leaves, torn
⅓ cup flat-leaf parsley leaves, torn
½ preserved lemon, thinly sliced skin only
2 Tbsp smoked butter
¼ cup good-quality maple syrup
- Heat the oven to 180C.
- Using a sharp knife cut the kumara in half lengthways and put in a bowl. Toss the kumara with olive oil, and salt and pepper. Place on a roasting tray and cook for 40–50 minutes until tender and caramelised.
- Place the kumara on a serving dish, scatter over the torn mint and parsley and sliced preserved lemon skin. Spoon a couple of dollops of smoked butter over the kumara, and allow to melt slightly. Finish with a good drizzle of maple syrup and some pepper.
To favourite, print or share this recipe, go to the recipe page.
Cauliflower with golden raisins, capers and toasted almonds
Serves 6
1 large cauliflower
2 tablespoons olive oil
100g salted butter
2 Tbsp capers, rinsed and dried
½ cup golden raisins, soaked in boiling water
½ cup flaked almonds, toasted in a dry pan
⅓ cup roughly chopped flat-leaf parsley leaves
Juice of 2 lemons
Flaky sea salt and freshly cracked black pepper
- Place a large saucepan of seasoned water on the stovetop and bring to the boil. Cut the cauliflower into golf-ball-sized florets, then in half. Blanch in the boiling water for 3 minutes, then shock in ice water to stop the cooking. Drain in a colander, then dry on paper towels. Dry your cauliflower well by leaving it uncovered in the fridge for a few hours.
- Place a large skillet on high heat. Add the oil and butter, and swirl around until the butter is bubbling and frothing. Add the blanched cauliflower and capers.
- Cook for 5 minutes undisturbed to caramelise, before turning and colouring the other side. Once coloured and hot through, add the raisins, toasted almonds and chopped parsley. Remove from the heat and finish with a good squeeze of lemon juice, and salt and pepper.
To favourite, print or share this recipe, go to the recipe page.
Recipes from Depot: Biography of a Restaurant, Random House $70. Photography by Kieran Scott.
