Tapas plate

By Adam Mead - Former Head Chef, Locale Restaurant

Serves 4


  • 250g bakers flour
  • 10g fresh yeast
  • 25g olive oil
  • pinch salt
  • 130g water

Dissolve the yeast into the water. Add the flour, salt and olive oil and mix on a low to medium speed for 8 minutes or until the mix becomes smooth. Transfer to an oiled tray, cover with cling film and leave to prove for around 30 minutes. Cut dough into thin strips and stretch to the desired length on baking trays, season with flake salt. Bake at 160˚C for 12 to 14 minutes.

Potato Croquettes 

  • 1 large desiree potato 2 shallots, finely diced 1 bunch thyme, finely chopped
  • 1 garlic clove, finely chopped
  • 90g plain flour
  • 90g butter
  • 25g grated Parmesan cheese
  • plain flour for dusting
  • vegetable oil for frying

Egg Wash

  • 2 whole eggs
  • 150ml milk

Cook the potato in lightly salted, simmering water until just cooked through. Transfer to an oven heated to 150˚C for 10 to 15 minutes. Peel and pass through a potato ricer or coarse sieve and set aside. Sweat off the shallots, garlic and thyme in a small amount of olive oil until the shallots become translucent. Add the butter. Once the butter has melted add the flour to make a roux. Add the cooked potato and cook for 3 to 5 minutes, stirring constantly, until the mix is smooth and has an even consistency. Season with salt and add the grated Parmesan.

Transfer the mix to a container or tray and cool completely before rolling into a log shape, roughly

2cm long and 1cm wide. Make an egg wash. Individually dust with flour, dip in the egg wash and coat with the crumbing mix. When ready to serve carefully heat a pot of oil (no more than 2/3 full) to 180˚C and cook the croquettes in batches. Drain on paper towel and serve.


  • Buffalo mozzarella, torn and dressed with olive oil,
  • salt and pepper and basil leaves
  • Casalingo salami

Enjoy this dish with a pale, dry Rosé such as Villages Heathcote Grenache Rosé.


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