Kiwi chef heats up summer barbeques with Haloumi
17 December 2009
Globe-trotting Kiwi chef heats up summer barbeques with Haloumi
Barbeques around New Zealand will sizzle with Mainland Special Reserve Haloumi as Gisborne’s surfing chef Mark Gardner sets out on a mission to inspire Kiwis around the barbeque this summer.
Haloumi, the latest addition to the Mainland Special Reserve family, is a fresh Cyprus-style cheese that is one of the latest trends in barbeque cooking. Haloumi does not melt like most cheeses, has a mild flavour and develops a mouth-watering brown crust when it’s cooked.
Mark Gardner, best known as co-host of ‘Surfing the Menu’ on TV3, is a huge fan of Haloumi and reckons there’s no better way to enjoy it than with family and friends around the barbeque.
“The trouble is most Kiwi blokes know no better than throwing some sausages and steak on the BBQ. It’s my mission to change this and get these guys cooking Haloumi – it’s the best way to impress, tastes great and is ideal for vegetarians,” says Mark.
“The easiest way to cook Haloumi is to cut it into thick slices, brush with olive oil and season with salt before popping on a hot bbq grill or non-stick pan for two minutes each side. Serve it on a platter, drizzle with olive oil and lemon juice and garnish with sliced mint and black pepper,” he says.
Mark also suggests a sprinkle of salt on the grill to help prevent the cheese from sticking – but not too much as Haloumi has a mild salt flavour.
“And don’t try and turn Haloumi too soon! It needs time to crust which means it won’t stick to the grill or pan. So when you feel like flipping it – just give it a little longer than you think”.
Haloumi can be used in salads, on kebab sticks and as a delicious addition to burgers and wraps.
Mainland Special Reserve Haloumi is available at all good supermarkets from $5.99.