Plenty launches 2016's plentiful breaky menu
Rachael Blackman | On 21, Feb 2016
With the introduction of their new head chef Caitlin Overell, Plenty has decided to shake things up a bit.
CafÃ© manager Sara May and Caitlin have made a dynamic duo working together to ensure Plentyâ€™s food is fresh, fabulous and locally sourced.Â Sara says the new menu reflects Caitlinâ€™s personality while keeping with the cafÃ©â€™s long standing values.
“Sheâ€™s kicked of this year with her first menu with us- You can see some of her personality and tastes coming through, but our primary passion remains knowing your farm and knowing where your food comes from.â€
The quinoa and brown rice breakfast bowl is one of the new additions to the menu- a dish boasting sweet potato, avocado, poached eggs and sauerkraut. The zest of the sauerkraut adds a sharp flavour to the bowl, making for far more than an ordinary salad.
â€œI think the quinoa and brown rice breakfast bowl is really quite her, its light, itâ€™s fresh, itâ€™s really well balanced,â€ said Sara.
One of Caitlinâ€™s main goals is to introduce more of the foods from the cafeâ€™s retail section.
â€œOne thing I aimed to do with this dishâ€¦is to introduce some of the GutsyÂ fermented kraut that we sell that in the retail section. If I show people how to use their product in a dish, then people are inclined to buy it and take it home, which is great for the producers.”
The slow-cooked pork and cheese quesadilla with beans was another stand out, with the flavour from the pork pleasantly punctuating the dish.
â€œThe pork that weâ€™re using is from our pigs in Maryvale,â€ said Caitlin, “and the beans we soak in our own sauce. We make Veracruz sauce with jalapenos and capers and fresh tomatoes.”
Not all dishes have gotten the chop though- “I think every menu needs a couple of dishes which just donâ€™t change,â€ said Sara.
The avocado on toast is one of those dishes and not only because itâ€™s a classic.
â€œPeople love avocado on toastâ€¦most cafÃ©s will do some version of it, for us itâ€™s great because on one plate it really represents a lot of what we are about which is fresh, simple, local and tastyâ€
The Mozzarella is made by Alessandro Motta, founder of Casa Motta Artisan Buffalo Mozzarella.
â€œIt took me a long time to get it right,â€ said Alessandro.
â€œNo one really told me because they try to keep the secret hidden. It was just trial and error, trial and error for seven years.”
â€œIt is one of the best mozzarellaâ€™s that we have found in this area and particularly to see what Alessandroâ€™s come from…he just nailed it got it right and itâ€™s been so consistent ever since,â€ said Sarah.
Owner Karyn Hodges says sheâ€™s excited to see where Caitlin takes Plenty.
â€œShe has a fresh touch, and a deep respect for regional produce and local producers. I admire the passion she and Sara exhibit, and believe that together they are going to steer Plenty in a pretty exciting directionâ€.
With her incorporation of local ingredients Caitlin exhibits a great respect for Plenty’s values and reputation.