Owing to popular demand Barrio Eatery & Bar have extended their opening hours to include Monday and Tuesday evenings, and they are offering $10 Barrio Passionfruit Spritz this Monday 29 and 30 October to celebrate.
Barrio is renowned for its slow-cooked meats, but also cooks whole vegetables over the wood-fired oven and charcoal grill. Vegetarian options include stuffed vine leaves served with white bean and garlic puree, sultanas, pecans and Nimbin Valley feta; and whole head of wood-fired broccoli with labne, seeds, seaweed salt.
Argentinian-born head chef Franscisco Smoje explains the process behind this simple looking dish: ‘The wood creates initial smoke, so the broccoli has a wonderful warm, wood-smoked flavour. It’s a 1hr process before being served on a bed of labne mixed with a touch of tahini and blended with toffee garlic. I finish the dish with a sprinkle of pepitas, sesame seeds, sunflower seeds and seaweed salt for extra crunch and texture.’
