Newsletter & Upcoming Events

Hi Sandbar Friends,  

You may have realised by now that Nick has a certain affection for chillis! During our stint working in Mexico we got to experience some great flavours that we had not encountered before, the smokeness of chipotle, the fruitness of habernero, so we have bottled some fabulous and flaversome sauces which are now being sold at the local markets and also at the restaurant. Come and say hi when you see us. 

Coming up very soon at Sandbar, we cant wait for the next installment of "THE DUCK & PINOT FOOD TRAIL" in conjunction with our good friends at The Point and our local Duckman at Bangalow we are bringing a six course duck extravaganza to you. Starting at The Point and finishing at Sandbar, $95 p/p includes six delicious courses and wine tastings to match, also transport between the venue, so book now, grab some friends and secure a table you dont want to miss this one.  

Friday 25th June- bookings essential 6686 6602 

Cooking Demonstration Sunday 27th June. French Provence - Nick is sharing his secret to the most amazing Bouillabaisse, this dish is the classic  provencial seafood stew made with an assortment of fish and shellfish, tomatoes, garlic, saffron, herbs, wine and olive. Bookings essential 6686 6602 - this is the last cooking class until August. 

We love to use local produce here at Sandbar and are proud members of Northern Rivers Food a local organisation dedicated to helping us all buy local and to promote food tourism in this area. If you are interested in this also memberships are now available - please call me for details Debra 6686 6602 

Recipe:     LENTIL CASSEROLE  

This is a great quick one pot meal that is beautiful as it is or easily embellished with the addition of speck, chorizo, ham hock, hearty sausages or all of the above.  It is a great accompliment to lamb rumps or rack of lamb.  It can be made luxurious served with a bit of foie gras and a splash of sherry vinegar.  Add a flourish of pesto or salsa verde on the plate to lift the flavour.  If you have left overs, puree the lentils together with everything else garnish with a dollop of sour cream and eat it  as a rich nourishing winter soup.  I like to use the french Puy lentil because of the magnificent flavour they have and the ability to retain their shape.  A couple of spoons of this stew fortified with a rich and glossy meat jus makes up one of the best winter sauces available.  

210g or 1 cup  Puy lentils, washed (no need to soak) 

BRUNOISE: 

1/2 Onion, peeled and diced 

1 Carrot, peeled and diced 

1 Celery, peeled and diced 

1 Leek, washed and sliced 

1 Parsnip, peeled and diced 

5g Butter 

15ml 1 tbs olive oil 

10g 1 tbs salt 

12g 4 Garlic cloves, crushed 

700ml Stock 

1 Bouquet garni 

Heat up casserole dish over medium heat add oil and butter, when butter is foaming add brunoisse, stir , season and sweat for 5 minutes.  Add lentils, bouquet and stock, bring to the boil, turn to lowest possible level, cover and cook for 40 minutes.  Stir gently every so often and check for seasoning.  Let it sit covered for 10 minues before serving. 

     I hope you enjoy this classic winter dish, let me know if you have any questions and pass it on to your friends. 

Lunch Special $16  

Wednesday to Saturday 

Sunday Lunch live latin and flamenco music with Roberto from 12.30 

www.sandbarrestaurant.com.au 

      http://www.youtube.com/watch?v=8XKH3x0ByhU