Benkii restaurant is the combined project of Ben Bound and Kylie McAllester. The two chefs have teamed up to provide a joyful green eating experience. The union works well. Both are trained chefs and Kylie is studying nutrition, so you will see subtle reflections of the knowledge they possess throughout the menu which changes seasonally. “We are food nerds at heart with a passion for good quality local ingredients, keeping focused on a bio-dynamic approach to our cooking. We are learning every day; this style of sourcing and cooking is a real challenge. We are drawing a lot on the skills we were taught in the past working under some very inspirational chefs throughout Victoria and along the Great Ocean Road. Greek style cuisine seemed to have been the flavour of both of our training so we have used this style as the underlying influence in our menus. On top of this we have great suppliers, great staff and a good starting point to create meals from.”
Allergens- gluten, soy, garlic, onion
Seasonal Shopping list
• 500g organic tofu
• 6 cobs Sweet corn (should be available late
winter early spring)
• Big bunch of kale/ cavalo nero/ dark leafs
• ¼ QLD blue pumpkin
• Brown onion
• Garlic clove
• Cold pressed olive oil
• Cinnamon ground
• Cumin
• Sea Salt and pepper
• 50 ml Apple cider vinegar
• 50 ml Agave
• 500 g buckwheat flour
• 00g spelt flour
Tofu mix
• Roast pumpkin w/ oil and dust w/ cinnamon
• Sautee brown onion, garlic, cumin, shredded kale, tofu , salt and pepper
• Combine pumpkin and sautéed mixture. Rustic mash
Buckwheat pastry
Combine ingredients. Don’t over work pastry rest for 30mins
• 1 cup buckwheat flour
• 1 cup spelt flour
• 1/2 teaspoon salt
• cold pressed olive oil
• 1/4 -1/2 cup water, more if needed
Corn relish
(play w/ ratios to achieve a great flavour)
• Sautee onion, cumin, chili
• Add corn off the cob, fresh spring onion, apple cider vinegar, agave, salt and pepper
• Cook out on low heat for 30mins
www.benkii.com.au
Tofu and pumpkin sausage rolls with cumin corn relish (vegan, veg)
Allergens- gluten, soy, garlic, onion
Seasonal Shopping list
• 500g organic tofu
• 6 cobs Sweet corn (should be available late
winter early spring)
• Big bunch of kale/ cavalo nero/ dark leafs
• ¼ QLD blue pumpkin
• Brown onion
• Garlic clove
• Cold pressed olive oil
• Cinnamon ground
• Cumin
• Sea Salt and pepper
• 50 ml Apple cider vinegar
• 50 ml Agave
• 500 g buckwheat flour
• 00g spelt flour
Tofu mix
• Roast pumpkin w/ oil and dust w/ cinnamon
• Sautee brown onion, garlic, cumin, shredded kale, tofu , salt and pepper
• Combine pumpkin and sautéed mixture. Rustic mash
Buckwheat pastry
Combine ingredients. Don’t over work pastry rest for 30mins
• 1 cup buckwheat flour
• 1 cup spelt flour
• 1/2 teaspoon salt
• cold pressed olive oil
• 1/4 -1/2 cup water, more if needed
Corn relish
(play w/ ratios to achieve a great flavour)
• Sautee onion, cumin, chili
• Add corn off the cob, fresh spring onion, apple cider vinegar, agave, salt and pepper
• Cook out on low heat for 30mins
www.benkii.com.au
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