All posts filed under: Food

Cargo Crew Blog | Cooking with Kids Feature

Cooking with Kids

Affordable entertainment these school holidays. School holiday activities seem to get bigger and more expensive every year. Involving kids in the kitchen can be a great bonding experience, with minimal spend so we’ve outlined the benefits and some tips to ensure you’re not stuck cleaning all the dishes! Curiosity in the kitchen Making the kitchen an exciting and experimental place for kids, can tap into their curiosity of how things are made. Our digital, automated lifestyle can separate kids from reality and sometimes we need to highlight that food doesn’t magically appear in the fridge. Key life skills Learning how to read a recipe, follow instructions and measure out ingredients are key life skills. (By measuring chocolate, they won’t even know they’re learning). For younger kids, learning to pour, mix and lick the bowl are all great manual dexterity builders. Make the kitchen a special place By involving kids in the kitchen and making the space feel special, it develops future respect for cooking. Kids aprons are a great way to get them excited about time …

Cargo Crew Blog | What's Your Pour

Splash of Lash by Smith & Daughters

We asked Fitzroy vegan institution Smith & Daughters “What’s Your Pour?” for Summer, Mo answered the call and provided us with a recipe for their beloved Splash Of Lash mocktail – from their new cookbook “Smith and Daughters: A Cookbook (that also happens to be vegan)” Hello Christmas Gift!🍉🍍🍹 Smith & Daughters Lash is one of our original bar staff members. Lash is definitely a refreshing addition to the human race, so we thought why not name this drink after him?! It’s perfect, and even though he still blushes anytime anyone mentions it, he knows how much we love him. This is by far our most beloved mocktail. So much so that we upgraded it to include vodka if our patrons so choose. Splash of Lash Makes 1 4 watermelon or pineapple wedges, cut into 2 cm (3/4 in) squares 2 lime wedges, cut into 4 pieces Small handful mint, plus 1 mint sprig, for garnish (optional) Ice cubes Sweet coconut water Muddle the fruit in a tall glass. Crush the mint with your hands and …

Cargo Crew Blog | Tom Collins Caravan Bar Summer Cocktail

Figsco Cocktail by Tom Collins Caravan Bar

The Figsco Cocktail is Tom Collins Caravan Bar’s summer cocktail choice when asked “What’s Your Pour?”. It’s the perfect fusion of sweet and sour with a Cointreau kick. This little caravan based in Melbourne, Australia was restored to vintage perfection and transformed into a stunning mobile bar. Tom Collins Caravan Bar can be hired for events and includes a curated cocktail menu featuring drinks from the “golden era”. Tom Collins Caravan Bar The Figsco Cocktail as it is a great refreshing drink and we feel Pisco is breaking into the Australian market in a big way at the moment. And besides all that, it looks fantastic in the photos with the Henry Aprons! Figsco Cocktail Pisco – 45ml Cointreau -15ml Grapefruit juice – 30ml Soda Water -100ml Thyme infused sugar Syrup – 15ml Fig Wedges – 2 wedges Thyme Sprigs -1 sprig Add Pisco, Cointreau, grapefruit juice, sugar syrup to glass with fig wedges. Muddle well, add ice & soda and stir. Garnish with thyme sprig.

Cargo Crew Bog | Poolside Cafe Coco Loco Cocktail

Loco Coco Cocktail by Poolside Café

Nothing says summer like fresh coconuts and we think our crew Poolside Café might agree. We asked them “What’s Your Pour?” and they gave us a recipe for their tropical Loco Coco cocktail.🍹 Poolside Cafe We love Malibu coconut rum for a real summer flavour but it is great with golden or dark rums. Try Flor de Cana Gold 4 year old or Goslings Black Seal. Loco Coco Cocktail Young Coconut – chilled ice cold 30ml – 60ml of your favourite rum Fresh Pineapple to garnish Crack open an ice cold young coconut and add in 1-2 shots of your favourite rum. For extra flair top with a fresh pineapple or watermelon garnish to garnish.

Cargo Crew Blog | Gathering Event Cocktail

Grapefruit Whisky Smash by Gathering Events

Whiskey isn’t just a winter drink, as our crew Gathering Events revealed with their whiskey and grapefruit infused summer cocktail when we asked them “What’s Your Pour?”🍸🍋 Gathering Events are a boutique bar service based in southern QLD, offering their personally renovated caravan bar and a range of pop up bars. They have always believed in the magic of events, and love working on a variety of special occasions such as weddings, corporate events and private celebrations. Their priority is creating old fashioned good-times, with a fun and fresh twist! To learn more about Jen & Adam & what Gathering Events do, visit Gathering Events. Gathering Events “Below is one of our fav summer creations, Grapefruit Whisky Smash.” Grapefruit Whisky Smash 60ml Blanton’s Original Private Reserve – Single Barrel Bourbon 30ml grapefruit juice Dash ‘real’ maple syrup Half lemon Hand full mint leaves In a shaker, muddle cut lemon, maple syrup, and mint. Add ice, grapefruit juice, and Bourbon, and shake for 10 seconds. Strain into a rock glass over ice. Be sure to garnish with a cut grapefruit wedge and a mint sprig.

Cargo Crew Blog | What's Your Pour

“The Penny” Cocktail by Next Door Cronulla

The silly season is well and truly upon us and as the weather warms up we’ve been asking our crew “What’s Your Pour?” They have generously shared their favourite summer cocktail recipes with us! Next Door Cronulla sent in this stunning and delicious recipe for their favourite summer cocktail “The Penny”, starring tequila, cointreau and fresh blood orange juice. This refreshing & tangy cocktail was a hit amongst the crew at Cargo HQ! The Penny Cocktail 1 part 1800 tequila 1 part cointreau 2 parts fresh blood orange juice Salted rim Stay tuned for recipes from our crew and more from our #WhatsYourPour series in the lead up to the New Year.🍾🎉🍹

Cargo Crew Blog | The Modern Uniform | Great Northern

Cargo Crew ❤️ Great Northern Food

From Melbourne Australia to Grand Central Terminal New York, Cargo Crew arrived on the international stage at none other than world-renowned Nordic restauranteur Claus Meyer’s brand new 5,000 square foot eatery, Great Northern Food Hall. We were thrilled to be selected to outfit the Great Northern Food Hall crew with uniforms that compliment the venue’s abundant Nordic flavour. Famous for co-founding and co-owning Noma in Denmark, which holds two Michelin stars, as well as launching the New Nordic Cuisine movement, the Great Northern Food Hall is Claus Meyers first US venture. Set in Grand Central Terminal’s iconic Vanderbilt Hall, the Great Northern Food Hall comprises five distinct food pavilions and a bar. Each concept celebrates Nordic roots with a focus on pristine seasonal produce harvested from the New York region. “The idea behind Great Northern Food Hall has been to come up with a program that reflects where we are as well as where we come from, all the while being accessible to all, serving food with the textures and flavours we love,” explained Claus Meyer. “That …

Cargo Crew Blog | Claus Meyer Recipe Tarlets

Tartlets with Summer Vegetables in Béchamel Sauce

From Claus Meyer’s kitchen to yours; these tartlets are the perfect party dish. “Pies or small cups of pastry served with stews or sweet fillings have been popular for centuries in Europe. With the birth of classic French cuisine in the 18th century, these dishes were refined with the use of puff pastry or shortcrust pastry. In the 1700s, the term “tartlets” referred only to sweet dishes, and it was not until the subsequent century that savoury recipes were introduced. Tartlets had their heyday in the 20th century, when they were served between the appetiser and main course at the great dinners of the bourgeoisie, but soon they became a beloved part of menus at festive occasions at all levels of society. As a child, I had enough margarine-based industrial tartlets to last a lifetime, so if you don’t have the opportunity to make croustades or tartlet shells using proper butter-based pastry, I would recommend toasted bread instead.” Claus Meyer. Ingredients Tartlet Shells 2 to 3 tablespoons standard canola oil 10½ oz puff pastry (defrosted if …

Cargo Crew Blog | Claus Meyer Recipe | Spinach Tart

Spinach Tart with Cottage Cheese

From Claus Meyer’s kitchen to yours; this Spinach Tart with Cottage Cheese will satisfy your comfort food craving. If you want more greenery with your tarts, serve with a small salad on the side. You can also choose to make the tart a day ahead and serve it cold for lunch or as an accompaniment to a main course. Ingredients Pastry ¾ cup Öland or organic wholegrain wheat flour, plus extra for dusting ½ cup oat flour ½ cup rye flour 1 teaspoon baking powder 1⁄3 cup standard canola oil, plus extra for greasing 2 tablespoons water 1 teaspoon salt 1 cup low fat plain yogurt Filling 1½ cups cottage cheese 1 cup low fat milk 3 organic eggs 3 gratings of nutmeg sea salt flakes and freshly ground pepper 2 teaspoons butter 1 lb 2 oz fresh spinach leaves, washed and drained 1 shallot 1⁄3 cup grated hard cheese To finish 1 shallot 1 handful of fresh herbs (Claus Meyer recommends sweet woodruff, chervil, & sweet cicely) a few drops of apple cider vinegar a …

Cargo Crew Blog | Claus Meyer Smoked Salmon

Smoked Salmon with Pearl Barley, Walnuts & Apples

From Claus Meyer’s kitchen to yours; try this smoked salmon with pearl barley, walnuts, and apples for your next dinner party and impress your guests. Ingredients ¾ cup pearl barley (uncooked) 1¼ cups water sea salt flakes and freshly ground pepper 1 tablespoon standard canola oil finely grated zest and juice of ½ organic lemon 1 teaspoon acacia honey 2 celery stalks 1 oz fresh baby spinach 1 apple 1½ tablespoons walnuts 5¾ oz thinly sliced smoked salmon (or sea trout) Directions Rinse the pearl barley well in cold water. Put it in a saucepan, add the 1¼ cups of water and a little salt, and bring to a boil. Simmer with the lid on for about 20 minutes. Take the pan off the heat and let the barley stand, covered, for 5 to 10 minutes. When the barley is done—it should be tender but still al dente—season to taste with salt and pepper. Whisk the oil, lemon zest and juice, honey, salt, and pepper together in a bowl to make a dressing and let …