This week we have some very important and exciting news to announce, Kaffeine is to get its own cookbook. Last week Peter and I signed a deal with Quadrille publishing who publish other foodie authors from Michel Roux, James Martin and Dale Pinnock. Quadrille is also owned by a sister Australian publishing house Hardie Grant who have planned to release the Kaffeine Cookbook down under.
Ever since I was a kid I wanted to write a cookbook, I literally dreamed of either being an animation director like my hero Walt Disney or being a food author. At the ages of 18 and 20 I wrote two cookbooks called Red-Jar Cooking and Nomadic Cooking. Red-Jar is basically an anagram of my name which I still use for creative things from time to time. And the term nomadic is in reference to my up bringing. Though I never strayed far from New Zealand and Australia during my up bringing I moved around a lot, 10 schools and I've lost count of the places i've called home. The transcripts for these books went around publishers but sadly never got published.
A few years later I worked for the Australian Women's Weekly writing and testing recipes for their cookbooks and magazines. There I learnt that testing recipes was a very good way to selling cookbooks in the long run. If it was simple enough to follow with a result that matches the pictures then you've got a best seller. Australian Women's Weekly test all their recipes 3 time before giving it the tick. Their institution has also kick started several successful careers, more notably Donna Hay.
At about the age of 9 I started inventing and writing my own recipes in the hopes that one day I'll be published. 24 years later this dream is coming true and I'm very pleased and happy that it'll be associated with Kaffeine. So over the summer and early autumn expect to find a lot of Kaffeine's classic appearing on the menu, this will be fine tuning ideas and recipes for the book. This time next year you will be able to make you very own Kaffeine goodies and coffee too.
Jared Bryant
Lead Chef
@redjarcooking
Eastcastle Street
Khan Kein
Lead Chef
Great Titchfield Street
Great Titchfield Street Menu
Breakfast
Traditional bircher muesli with Greek yoghurt & rhubarb & raspberry compote (v, nuts, milk) 4.00
Granola muesli with pomegranate molasses, Greek yoghurt & rhubarb & raspberry compote (v, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes, passion fruit (v, gf) 3.90
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 5.00
Ciabatta roll with avocado, omelette, rocket and tomato salsa 5.00
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast 2.50
Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet muffin: White nectarine and coconut (v, crerals, milk) 2.50
Savoury Scones: Courgette and ricotta (v, cereals, milk) 2.50
Friand: Violet Crumble (v, gf, milk, nut) 2.50
Super moist chocolate brownies (gf) 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.80
Banana bread 2.50
Raspberry and coconut slice 2.50 (v, gf)
Matcha Tea Power Cake 2.50 (V, GF)
Raspberry and coconut slice 2.50 (v, gf)
Matcha Tea Power Cake 2.50 (V, GF)
Lunch
French retro baguettes 5.30
Ham, slow roasted tomato, avocado, herbed cream cheese, rocket
Grilled yellow courgette, roasted red onion, red pepper pesto, mozzarella, spinach. (cereals, milk, nut)
Foccacias 5.50
Pancetta, caramelized apricots, brie, rocket. (cereals, milk)
Roasted aubergine, tahini sauce, goat's cheese, spinach.(cereals, milk)
Salads: 5.50/6.90
Roasted chicken, savoy cabbage, mixed pepper, carrots, bean sprouts, peanut dressing, peanut, sesame seeds. (nuts, fish sauce, seeds)
Grilled stone fruit with red onion, mozzarella, pecan nut, basil, watercress, balsamic reduction. (v, milk, nut, vinegar)
Green beans, fresh peas, broad beans, black rice, spring onion, lemongrass, lemon, chilli. (ve, gf)
Tart: 4.40 or 8.00 with salads
Quinoa, pancetta and thyme stuffed aubergine with pomegranate and buttermilk dressing
Eastcastle Street Menu
Breakfast
Fresh Paleo bircher muesli with rhubarb and raspberry compote (v, nuts) 4.00
Paleo granola with shredded apple soaked in orange juice (gf, ve, nuts) 4.00
Fruit salad with pineapple, mango, strawberries, grapes and passion fruit (gf, v) 3.90
Smoked paprika brioche, calvados potato mash, medium baked egg, grilled courgette and onions with crème fraiche and chives (cereal, milk, egg) 5.00
Maple cured bacon in a sourdough wrap with own made smoked ketchup, mont d'or cheese on a (milk, egg) 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with smoked salmon, chopped egg, tomato and sprouts (cereal, milk, egg, mustard) 5.00
Pastries by Seven Seed bakery
French butter croissant (milk) 2.00
Pain au chocolat (milk) 2.50
Almond croissant (milk, almonds) 2.80
Baked Treats
Muffins - Plantain, coconut and passion fruit (v, cereal, milk, egg, nuts) 2.50
Savoury – Courgette and feta (v, cereal, milk) 2.50
Chocolate brownies (gf, milk) 2.50
ANZAC cookies (gf, nuts) 2.00
Banana bread (milk) 2.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)
Lunch
Flat Bread Wraps 5.00
Sourdough flat-bread with grilled tofu with avocado, peanuts, salsa and cos (ve, soya, cereal, shellfish, peanuts) 4.50
Matcha Powder Slice 2.50
Portuguese Tarts 2.00
Raspberry and coconut slice 2.50 (v, gf)
Lunch
Flat Bread Wraps 5.00
Sourdough flat-bread with grilled tofu with avocado, peanuts, salsa and cos (ve, soya, cereal, shellfish, peanuts) 4.50
Baguettes 5.30
Sourdough baguette with pancetta, grilled flat peach, camembert, basil and rocket (cereal, milk) 5.30
Sourdough baguette with grilled peppers, courgette and butternut with mozzarella and pesto (v, cereal, milk, nuts) 5.30
Salads 5.50/7.00
Sticky pork with mango and red cabbage coleslaw (gf, df, fish, celery)
Wild rice, baked sweet potato, grilled pineapple, fresh peas, feta and lime and cinnamon dressing (v, gf, df, milk)
Fine yellow beans with arrow grass sauce and paprika pumpkin seeds (ve, gf, mustard)
Savoury Tart 4.40 or 8.00 with salads
Spinach and salami buns with red chilli mayonnaise (cereal, egg, milk, nuts)
Weekend Menu - Eastcastle Street Only
Salads 5.50/7.00
Seared beef, gem, shredded carrots and beetroot, avocado, mix seeds & burn orange rosemary dressing ( gf, dairy, seeds )
Roasted butternut, cinnamon and sugar infused roasted apples, goats cheese, rocket, nuts & mustard honey dressing( gf, v, nuts, dairy )
Blanched heritage carrots, caramelised onions, mix sesame seeds & spice cider dressing (gf, vegan, seeds, chilli )
Savoury Tart 4.40 or 8.00 with salads
Deep fried cream potato, vegetable, herbs topped with aioli sauce.
( gf,egg, )
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