Orphans’ mid-winter dinner

Orphans Kitchen is a restaurant on Auckland’s Ponsonby Road that serves the kind of cosy food you expect at your local bistro – with finesse. Here’s a taster from their mid-winter dinner.

Brussels sprouts, beets & goats curd salad

Serves 6

200g golden baby beetroot, scrubbed (keep small leaves)
Splash of olive oil
Salt to season
2 cloves garlic
Fresh thyme
2 Tbsp water
250g goat’s curd
Cracked black pepper
1kg Brussels sprouts
50g toasted pinenuts

200g shallots
1 Tbsp fresh rosemary, chopped
2 Tbsp olive oil
Pinch of salt
50ml sherry vinegar
50g caster sugar
Nasturtium flowers to garnish

Preheat the oven to 200°C. In a bowl toss the beets in a bit of olive oil and season with salt. Make a small parcel with tinfoil, and put in the beets, garlic, a few sprigs of thyme and 2 tablespoons of water. Seal tight by crimping the edge of the tinfoil. Place on an oven tray and bake for 40 mins or until tender.

Recipe Tom Hishon
Photography Manja Wachsmuth
Styling Alice Lines


Filed under:


Modern ways to make a life at home in New Zealand.



0800 246 637



Commercial & editorial

09 300 7544


Follow us

Copyright © 2019 The Pluto Group Limited

Homestyle shares
modern ways
to make a home
in New Zealand

Sign up to receive the latest in your inbox

Thanks for subscribing to Homestyle's newsletter - we'll be in touch soon.

error: Copyright The Pluto Group Ltd 2020.