Aroha Creates Specialty Recipes Full of Flavor
Aroha New Zealand Cuisine & Bar’s Owner/Chef Gwithyen Thomas created a menu that showcases the mouthwatering flavors of New Zealand, using the highest quality ingredients. The menu features predominantly organic local produce—they even grow their own passion fruit, feijoa and herbs on their back patio—free-range and grass-fed organic meats primarily from New Zealand, and fresh New Zealand seafood that’s flown in less than 48 hours out of the water. Dishes are seasoned with native New Zealand plants, including horopito and kawakawa.
Chef Thomas and his team take pride in creating house-made dishes, including specialty ice creams, ricotta cheese, chutneys, cured and smoked meats and seafood. Creating dishes in house enables Chef Thomas to create an allergy-friendly environment that accommodates any allergies or dietary restrictions, including gluten-free, vegetarian, vegan, dairy-free and low sodium diets.
Join Aroha for dinner, Tuesday through Sunday from 5 to 9:30 p.m., brunch and lunch Sunday, 10 to 2:30 p.m., and Happy Hour Tuesday through Sunday from 4:30 to 6:30.
Aroha New Zealand Cuisine & Bar is located at 30990 Russell Ranch Road, Unit C, in Westlake Village. Make a reservation at 805.405.5054 or visit them at ArohaRestaurant.com.
Crisp Apple Salad
2 cups fresh arugula
1 granny smith apple (sliced)
1 tbsp crushed roasted hazelnuts
2 tbsp ricotta
1 cup whole milk
1/2 cup buttermilk
1) Simmer milk, buttermilk; add lemon juice.
2) Mix; remove from heat.
3) Let separate 10 minutes; remove cheese from whey.
4) Add salt/herbs (optional).
1/4 tsp cinnamon
3/4 cup extra virgin olive oil
4 tbsp champagne vinegar
1 tbsp hot water
1 1/2 tbsp honey
1/2 tsp Dijon mustard
1) Combine cinnamon, vinegar, honey, mustard.
2) Mix; slowly add oil.
3) Add hot water to stabilize.
Grilled Pear Salad
1 grilled Bartlett Pear (sliced)
2 cups bitter greens
3 tbsp burrata cheese
3 tbsp balsamic reduction
Half of orange segmented
1) Grill or roast pear; cool.
2) Slice and mix with greens and cheese.
3) Serve on plate; drizzle with balsamic reduction.
Free Range Pork Belly
2 lbs pork belly
6 ounces roasted butternut squash
1/2 cup guava purée
1) Season pork belly with salt; bake 4 hours at 500ºF.
2) Slice butternut squash; bake with oil and salt at 400ºF for no longer than 20 minutes or until golden.
2) Slice pork belly immediately; serve with roasted butternut squash and guava purée.
flesh of 15 pineapple guava
1/2 cup white sugar
2 tbsp champagne vinegar
2 guava skins
1) Combine ingredients; boil 20 minutes.
2) Remove from heat; purée in blender, strain to remove seeds.
1/2 roasted beet
2 tbsp miso emulsion
2 tbsp vanilla parsnip purée
1) Sear scallops on high; bake 3 minutes, 500ºF.
2) Slice roasted beets; place on plate.
3) Place scallops atop purée on plate.
4) Drizzle with miso emulsion.
1 tbsp brown miso paste
2 tbsp white vinegar
1/2 tbsp Dijon mustard
2 cups sesame oil
1 tsp sesame seeds
1) Combine ingredients except oil.
2) Mix; slowly add sesame oil, until thick.
Vanilla Parsnip Purée
2 parsnips peeled, diced
1 cup cream
1 cup milk
1 tsp vanilla paste/extract
1) Combine ingredients; boil until parsnips soften.