A new pop-up shop is bringing a touch of splendidly hip Scandinavian style to Wellington.
Just a hop and a skip from the city in the beachy southern ‘burbs, Skandi purveys quality 50s and 60s furniture and lights that will make you swoon with their awesomeness.
You can check it out online – though if you’re in the capital of cool I strongly suggest you get yourself along to Island Bay toot sweet (and while you’re there you can do your weekly meat shop at the fabulous Island Bay Butcher, just across the road).
In keeping with the shop itself, the opening night shindig called for canapés that were a little bit Danish, and a little bit retro… cheese straws, liver pate and gherkin, smoked eel and horseradish on rye, salmon and vodka tartare, mustardy-mayo-dipped frikkadelle (that’s meatballs to you and me) and devils on horseback.
In keeping with human nature, the cheese straws were the first to be snaffled up. And why not? They’re everything you could possibly want in cocktail food and more: able to be held and eaten with one hand, keeping the other free for liquor; unlikely to ruin your party frock; AND delivering on the essential salty-crispy quotient of downright deliciousness.
one-and-a half cups of rat-trap cheese, grated – in other words, whatever bits of strong cheese you’ve got lurking in the fridge, parmesan, cheddar, blue…
60g butter, diced
three-quarters of a cup of flour, plus more for dusting
half a teaspoon of Maldon salt
half a teaspoon of crushed chilli
one-and-a-half tablespoons milk or cream
Turn oven on to 180C fan bake.
Chuck everything except the milk or cream in a food processor. Mix in short bursts until it looks like coarse breadcrumbs, then add the liquid and process until the dough forms a ball.
Lightly flour the bench and rolling pin and roll out the dough into something vaguely resembling a rectangle, about 5mm thick.
Cut the dough into thin strips, as short or as long as you like, and carefully prise them up and peel them off the bench and on to a baking tray. This is one of those wonder-doughs that can be pressed back together and rerolled umpteen times without coming to too much harm, so just keep going til it’s all gone.
Bake your straws in the middle of the oven for 8 to 12 minutes, until they’re beginning to turn a burnished gold. At this point the kitchen will smell amazing and you can take them out of the oven and transfer them to a wire rack to cool.