L’affare Gets Experimental this August
This August, Caffe L’affare on College Street is switching things up with a few limited-time offerings available during this year’s VISA Wellington on a Plate, including a remix of an old-school classic.
Don’t Have a Cow Man – August 1-15
It’s not often that you find anyone who’s obsessed with beetroot but L’affare have had a curious relationship with this humble root vegetable ever since the day they first fired up the roaster back in 1990.
It all kicked off when a sack of beetroot arrived from Colombia instead of their usual coffee beans. Unfazed by this new, albeit offbeat (excuse the pun) challenge, they chucked them in the roaster out of curiosity. The result was as you’d expect... not great. Nevertheless, they weren’t put off and instead continued to fine-tune their technique over the last 30 years to come up with one clear winner, a twist on a classic: the Beet Wellington, a Beef Wellington, minus the cow component.
Available for lunch until August 15th ‘Don’t have a Cow Man’ is set to be an absolute banger.
Dish Description: Beet Wellington with Kāpiti goat cheese croquette, vegetable jus and black garlic gel.
Here Piggy Piggy – August 13-31
Featuring bourbon BBQ sauce infused with L’affare coffee, burger lovers will salivate over this grilled pork belly offering with apple and fennel raspberry slaw, served between an Arobake raspberry brioche bun, with pork crackling seasoned chips.
Coffee Cosmo – August 1-31
In another experimental twist, L’affare is literally mixing up their coffee with this delicious L'affare Gusto infused KoaKoa vodka, triple sec, cranberry juice, lime juice and L'affare coffee caviar. Accompanied by an edible cold brew.
Head to Caffe L’affare on College Street this August and sample all their amazing, limited time offerings!
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latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.