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WINTER is normally a time when all you want to do is curl up on the lounge and hibernate.  But there is so much delicious food to eat between Kepos Street Kitchen and Kepos & Co that you won't be able to resist heading out.  Father's Day is just a few weeks away and so is our Italian Wine dinner.  There are still a few more weeks to take advantage of our $10 hummus and $10 cocktails at Kepos & Co.  Planning your next event?  Why not give Kepos Catering a call.  And we've also included a delicious recipe using leeks.
What Dad doesn't love an egg and bacon roll?  Why not treat Dad for breakfast on Father's Day, Sunday 1st September.  Kepos & Co takes breakfast bookings from 9am or lunch bookings from 12 midday.  Give them a call on 9690-0931 or email bookings@keposandco.com.au 
 
Kepos Street Kitchen doesn't take weekend bookings but just come in, we are open from 8am until 3pm.  
Planning your next event? Or congratulations if you have just got engaged and are planning your engagement party or wedding?  Why not contact Michael and Jenna at Kepos Catering to organise an appointment and discuss how Kepos Catering can work with you to create your perfect event.
CONTACT KEPOS CATERING
There are just a few tables left for our next dinner at Kepos & Co on Wednesday 18th September.  Enjoy wines from Azienda Agricola Mauro Molino in Piemonte including his famous Barolo matched with a delicious Italian sharing menu.  $90 per person for the food & wine, 6.30pm arrival for a 7pm start.  Should be another great night.  Best to book in early as these special dinners sell out quickly!
KEPOS & CO BOOKINGS
Q U I C K  B I T E S 
 
KEPOS & CO is open for lunch on Friday, Saturday and Sunday from 12 midday.  There are a few new dishes on the lunch menu including the lamb tartare with black sesame, mustard & grilled bread as well as the blue eyed cod dolma, a delicious dish of fish kefta wrapped in vine leaves, baked in our wood-fired oven.

There have been some great additions to the KEPOS STREET KITCHEN drinks list in the last few weeks.  Come in and try the Beautiful Isle Pinot Noir from the Tamar Valley in Tasmania, available by the glass or bottle.  This is a great drinking wine pairing really well with the potato tortellini or the tuna tartare.  We've also added a local beer, 4 Pines Pale Ale from over the bridge in Manly.

Love cooking classes?  MICHAEL RANTISSI will be cooking at the Sydney Seafood School on Wednesday 25th September for this hands on class.  For more information and bookings give them a call on 02 9004-1111.
Steamed leeks with spinach and haloumi
Serves 4 as a side dish
 
Leeks are underrated vegetables that can easily be a hero on their own.  They don’t necessarily have to be chopped in soups or stews, try adding a few ingredients and make the leek into a dish on their own.
 
3 leeks, thoroughly washed and cut into 5cm batons
30 g butter
10 sage leaves
Salt and pepper
100 g baby spinach
30 g haloumi or parmesan cheese, finely grated
 
Cut the leeks into 5 cm long batons.  The leeks will need to be thoroughly washed as they often contain a lot of soil and grit.  When washing the leeks try not to destroy the shape.
 
To cook this dish you will need a fry pan that has a lid to allow the leeks to steam.  Heat the fry pan to medium and add the butter.  Once the butter has melted fry the sage leaves until they are fragrant but have no colour.  Turn the heat down to low and add the leek batons so they are in an upright position.  Put the lid on the fry pan and steam the leeks for 6 minutes.  Season with salt and pepper.  Scatter the spinach leaves over the leeks and put the lid back on and steam for a further 2 minutes.  Add the grated haloumi or parmesan and serve.


Photographer Alan Benson
Stylist Bernie Smithies
Recipe appeared in Hummus & Co, published by Murdoch Books
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