Have you enjoyed an icy cold Estrella Damm this summer? If so, you’re up with the play because the beer of Barcelona has only just become readily available here in New Zealand. To celebrate Bite ran a tapas competition and asked the bars and restaurants who serve it to share with us their favourite Estrella tapa match. We narrowed down a very fine field to 12 finalists.
Part of the judging process was to choose recipes that were suitable to the home cook. The recipes from our 12 finalists have all been tested and some slightly adapted to suit.
We present the top five tapa recipes at the start and the rest of the finalists below. To view the recipes, click on the dish names below.
So go on, get the Estrella in (it’s available at all liquor retailers) and get set to impress.
The Top 5
Apartment Bar
If you visit The Apartment Bar in Central Wellington, you can sample this entry for yourself. Created by chefs Jonathan Rea and Caleb Kloeg, it is now on the menu. The Apartment Bar is as you imagine it: a space set up as separate rooms in a New York-style loft apartment. It serves modern New Zealand, bistro, café and counter food.
Scallops wrapped in pancetta with green olive and red pepper salsa
The judges say
The addition of the red peppers and olives in the salsa created a real zing that worked well with the scallops. Estrella Dramm loves seafood.
Baduzzi
Baduzzi may be famous for its meatballs but it offers so much more besides. Created by executive chef Ben Bayly, this tapa is one of the most popular dishes on the menu and could easily win over even dedicated sardine haters. The Wynyard Quarter restaurant is run by the team behind The Grove and they describe their food style as “Greater Roman Empire”. Plenty of scope, then, for lots of good eating.
Flame-grilled sardines, pinoli, feta and white raisins
The judges say
We used golden sultanas instead of white raisins and mullet instead of sardines as they were not available to us at the time of judging and they worked beautifully. This dish entirely won us over, with its clever combination of sweet, sour and salty holding its own against the dark-roasted notes of the beer.
Bellota
One of the original tapas bars in Auckland, Peter Gordon’s Bellota prides itself on authentic Spanish fare. The monkfish and prawn-stuffed piquillo peppers, created by head chef Ernest Pietx, are on the menu and they are popular with regulars frequenting this atmospheric Skycity venue.
Prawn and fish stuffed piquillo peppers
The judges say
Yum! The small fast-flowing bubbles of Estrella Damm give it a creamy mouth feel and this simple, delicate dish with its dash of cream make a perfect partner.
Tasca
These batter-coated mussels on tarator sauce are a favourite with Ali Arsan, one of the owners of the two Tasca cafés in Auckland - in Newmarket and Dominion Road. Although the recipe here serves four, Ali confesses he could eat the lot himself! Chef Zeki Kizilata makes the dish which is offered as a special from time to time. Ali says the Tasca eateries were inspired by the back-street cafes of Spain and are big on ambience and tasty food but small on formality.
Pan fried mussels (midye tava) with tarator sauce
The judges say
A beer-battered anything goes down well with a cold Estrella Damm. Mussels are particularly kind on the budget and so is the tarator sauce. It's a great recipe to have on hand. We also gave the mussels a good squeeze of lemon just before eating.
46 & York
Head chef Scott Hansen offers a number of grazing plates at new Parnell restaurant 46 & York along with some classic favourites (think Mac ‘n cheese and Asahi-battered fish and chips) for those not wanting to share. The croquettes below are served with a little parsley- infused salt and will feature on the Treats and Creations menu that gives diners the opportunity to try new dishes and the restaurant the chance to showcase seasonal produce.
Paella croquettes, smoked paprika aioli and parsley salt
The judges say
Estrella Damm was born to match the true flavours of Spain in these croquettes. The crunch of the crumbs taking what is a flavoursome easy-to-make paella that you could enjoy as is, to a crunchy new level.
The other finalists
Serafin Café and Bar
Serafin Cafe and Bar's stuffed baby squid tubes uses crumbled chorizo and cooks the squid in a tomato and squid ink sauce until tender. You can buy squid ink - it is sold in sachets at specialty stores like Nosh.
Squid stuffed with chorizo, braised in black sauce
Basque Kitchen
Basque Kitchen offers cumin, coriander, fennel and paprika-flavoured lamb sausages and serves them on a comforting mash.
Spicy lamb sausages with parsnip puree
The Dark Horse Bar and Grill
Slow-cooked with bourbon and star anise, The Dark Horse’s pork belly is then glazed with bourbon, soy and honey and served with a richly flavoured sauce.
Bourbon-glazed pork belly with chorizo and roasted red pepper sauce
Casablanca Café
Quickly-made but flavour-packed bites. Chilli-dusted bacon and cardamom-dusted figs on toothpicks with haloumi and contrasted with a berry compote.
Seafood Central
The pistachio crust takes the snapper crumb to a new level. The tomato, coriander and chilli salsa comes with a hit of Cajun seasoning. Created by head chef Ganesh Gopal.
Pistachio-crusted snapper fillet with tomato, coriander and chilli salsa
The Light Horse
Red peppers enliven the richly flavoured chorizo and prawn risotto used to stuff baby squid tubes. An oregano-infused tomato sauce brings freshness.
Black Sea squid, stuffed with chorizo, prawn and red pepper risotto, lemon and tomato fondue
Harlequin Public House
Freezing fresh octopus helps tenderise it and that’s what Harlequin has done here. A traditional tapas favourite, the tentacles are boiled until tender and served on waxy potatoes slices, simply drizzled with extra virgin olive oil, paprika and parsley.
Octopus, potato, paprika and parsley