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February news

2019-02-14

COCO'S HAS NEWS FOR YOU
https://mailchi.mp/fd91318d6e87/cocos-has-news-for-you-241889

It's our 10th Birthday!
And we're gonna celebrate all YEAR long…

Coco's has been serving meatballs with a side of red lips for a whole decade and we are stoked. We have never needed much of an excuse to celebrate, but 10 years on K' Rd is special and something we are very proud of. We'll be hosting a variety of birthday events, big and small, throughout 2019 and will let you know all the details as they unfold over on our website and on social media. So, dust off your party frocks and get ready to eat, drink and celebrate with us!

Book our Courtyard
It's been a carpark, a prep kitchen, and a late-night staffroom, but its latest incarnation is definitely its best. Our courtyard is hidden down the back, so not everyone knows its there, but if you're looking for an al fresco spot for a summer hangout or a sit-down dinner with a breeze, we got ya! We can fit 15-20, seated; 20+ standing and snacking. Email Mandy to book (she's amazing!).

Spread the Word
It took us a while (10 years - LOL) but finally you can now buy the Coco's 'Be Kind' T-shirts. Rep Coco's and spread the vibes we want to see more of with a tee hand-cut, sewn and printed here in Tāmaki Makaurau; they're ethically-made, comfy, and kind (get it) on the planet. And, for every $45 T-shirt you buy, five bucks goes in the pot for the K’ Rd charities we support. If you want one, phone or email us.

Double Happy
From next week onwards, you can add some extra happiness to Happy Hour by adding an antipasto or dessert to your Happy Hour Drinks & Pasta (available from 4pm to 6pm daily) for just 5 bucks. That means you get your fave happy hour drink, plus a $13 pasta AND an antipasto or dessert for $25. The Double Happy add-on options will change weekly; we'll keep you posted at @cocoscantina.

Tray Lunches are back
Friday Tray Lunches are back up and running, come check it out this Friday, 12pm to 2.30pm. How does it work? Grab a tray, load it up with three lots of seasonal love (think pasta, antipasti and dessert) and enjoy a glass of vino, $35 (or $30 no wine). No need to book, just rock up. If you can’t take a break for lunch, finish early; on Fridays we stay open right through. Be the first to get an outside spot!

Coco's Chocolate Tart Recipe
This epic choccie tart has Coco’s Classic status - we didn't take it off the menu for, like, five years. So, as well as sharing the recipe here, it will be on the pudding menu for the rest of the month. Make it yourself or come in and have ours!

Chocolate Tart Pastry:
190g butter, chilled
140g flour
1/4 cup cocoa
1/4 cup sugar, organic golden
1 pinch salt
1 free-range egg, cold

Put all dry ingredients in the bowl of a food processor and mix throughly. Add the butter and mix until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture comes together – if needed, add a small amount of chilled water. Remove mix from processor and place on a lightly floured surface. Knead the pastry gently, shape into a ball and wrap in plastic; rest in the fridge for at least an hour.

Chocolate Tart Filling:
4 free-range eggs
225g castor sugar
250g unsalted butter
225g dark chocolate, chopped
1 Tbsp plain flour
6 Tbsp fine polenta (yellow or white)

Preheat the oven to 180˚C. Roll out the pastry on a lightly floured surface to 3-5 mm thick and use it to line a 23 cm greased tart tin. Press the dough into the tin so that it fits tightly; press the edges into the sides of the pan and shave off the excess hanging dough with a knife. Chill again for 30 mins. Cover with baking paper, fill with dried beans and bake blind for 7 mins. Remove from the oven and use the baking paper to press the tart back into the shell. Remove paper and bake for a further 7 mins.

Place the butter and chocolate in a double boiler and melt until smooth and glossy. Beat the eggs and sugar until the sugar has dissolved and is pale in colour, and fold into the chocolate mixture. Once combined, fold in the flour and polenta.

Pour the filling into the cooled tart shell and bake at 180˚C until set, about 20-25 mins. Check after 15 mins; once it starts cracking it means it is nearly ready, it should still have a slight wobble. Allow to sit for 15 mins before cutting.