November has been going well for us here at the Bistro, busy getting ready for the festive season (which seems to have already begun!), and growing our Moustaches!

Boulcott Boys captain, Dan, with Inspirational mo leader, Sam.

The Boys have been busy grooming their mos and raising money for the Cancer Society of New Zealand and the Mental Health Foundation of New Zealand via Movember. Boulcott st Bistro has raised over $500 from the sale of our special Movember pie and local Yeastie Boys brews. To add to that the ‘Boulcott Boys’ have hit the $600 mark, making over $1,100 for Men’s Health.

The Boys will be donning their glorious furry upper lips for a couple more days (Sam probably longer) so if you want to help them out in their campaign for this great cause then go to http://nz.movember.com/team/576009. If you happened to be hungry or thirsty then you can also show your support by coming down for our special Movember pie and a Yeastie Boys beer, where $5 and $2.50 respectively goes to Movember.

We hope to see you soon.

The team at Boulcott

Stephen Garrett’s Pork Cheek  creation for the Wellington On a Plate My Dish Competition for Boulcott Street Bistro

I came up with this dish one standing the in the meat section of Moore Wilson Fresh ….

Weigh the pork cheek, and calculate 2%, that’s how much salt you need. Mix rock or kosher salt, with some thyme and Szechuan pepper.

Coat the pork in the salt mix and place in a container (or zip-lock bag) in the fridge overnight.

Preheat the oven to 90ºC. Continue reading “My Dish Competition Entrant” »