Shed 22, Princes Wharf, Auckland, New Zealand | Phone: +64 9 309 9866
Euro » Newsletters » June Newsletter
June Newsletter
Welcome to our first newsletter:
If you are receiving this, you are a valued friend of Euro and we thought it was about time we started to communicate with you more often.
We'd like to keep you up to date with news about us, upcoming events and let you know about relevant promotions.
Brenton's first day - with Simon Gault and Eugene Hamilton
Brenton Thornton made it to the final four in New Zealand's top rated television show Masterchef NZ. Nourish Group Executive Chef Simon Gault went on to offer Brenton a one year apprenticeship with the Nourish Group, culminating in a full-time job at Fish Restaurant at the Hilton Auckland, with Simon Gault protege, Chef Shane Yardley. Brenton started as an apprentice chef at Euro this week.
Crayfish Thermidor
June Crayfish Special
Come on down to Euro in the month of June and try our super crayfish special - half a crayfish served either, thermidor or with garlic & prelibato butter or with SG vinegarette and champagne lime mayo - only $19.50 per half cray (limit of half cray per person). Subject to availability and bookings essential. Ph 09 309 9866 or click here to book now.
Simon demonstrates Italian Feast dishes at the May Masterclass
Masterclasses at Euro
We have held a number of successful Masterclasses at Euro in recent months. These are held regularly on a Saturday morning and involve a two hour live cooking demonstration with Simon Gault and guest chefs, followed by a three course luncheon made up of dishes that were demonstrated in the class.
Price $135 per person - does not include beverages.
To book please contact Gillian Holmes 09 307 0754 or email: functions@eurobar.co.nz
Price $135 per person - does not include beverages.
To book please contact Gillian Holmes 09 307 0754 or email: functions@eurobar.co.nz
Modern caprese at the Chefs Table
New Chefs Table Menu
We have a spectacular new 8 course degustation menu at our Chefs Table. The Chefs Table can be booked any evening from Tuesday to Saturday night and is a totally interactive experience, as our top chefs prepare the degustation menu in front of you, pick up tips and feel free to ask questions and test their knowledge. Experience "Entertasetment"!
Minimum of 4 people and maximum of 8.
To book contact Gillian Holmes 09 307 0754
Matt Moran of Sydney's ARIA restaurant
Euro and Auckland Restaurant Month
Matt Moran dinner at Euro.
As part of Auckland Restaurant Month - Euro will be hosting a dinner on Wednesday August 8th - Matt Moran and Simon Gault will be collaborating to produce "a taste of ARIA" at Euro.
Ticket price is $250.
Check our website next week for further details
As part of Auckland Restaurant Month - Euro will be hosting a dinner on Wednesday August 8th - Matt Moran and Simon Gault will be collaborating to produce "a taste of ARIA" at Euro.
Ticket price is $250.
Check our website next week for further details
Euro's Sweet Corn & Tarragon soup
Recipe of the Month
INGREDIENTS:
10 corn on the cob
750ml vegetable stock
1 cup cream
salt to taste
1 sprig tarragon, julienned
lemon juice (optional)
pumpkin seed oil or avocado oil
METHOD:
With a sharp knife, remove the corn kernels from the cob. With the back of the knife, scrape the cobs to remove any juice or pulp left behind.
Using a hand-held blender, puree the kernels and pulp together until smooth
Place the corn puree in a heavy, wide-based saucepan.
Heat over a very low heat for about 30 minutes, stirring continuously to prevent the mixture sticking to the base. The mixture will form a scrambled egg-type texture. It is ready when the mixture becomes sweet and has lost its "raw" flavour.
Add the vegetable stock, bring the soup to the boil and simmer gently for 5 minutes.
Add the cream, bring to the boil and remove the pan from the heat. Pour the hot soup into a blender, being careful not to overfill. Blend until smooth. Pass the soup through a fine sieve and season with salt only.
To serve, bring the soup slowly to the boil. (if preferred, you can blend the soup again before pouring it into the bowls. This makes it lighter).
Add the tarragon and pour the soup into bowls. Add 1-2 drops of lemon juice, if desired, and drizzle with a little of the pumpkin seed or avocado oil.
$55 All day Sunday Suppers
We have started a 3 course set menu available all day on Sundays for only $55. Can't be bothered cooking? well come in and relax at Euro in front of the fires and let us do the cooking for you...
Click here and like us to view weekly menus
Click here and like us to view weekly menus
Sous Chef are serious about searching, tasting and sourcing the best products available from around the globe for you.
They only carry products from producers who like them strive for the best. There is a range of products that have been sourced over the years from farmers, artisan producers and chefs who enjoy food and foremostly have a passion for quality.
Order online and have it delivered to your door.
