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Spring brunch delights: Red Eight Cafe

Popular Kaiapoi eatery Red Eight Café has now introduced its delicious brunch menu every day.



Pastry chef Stephanie Reeves, owner of Red Eight, has spruced up the brunch menu for spring, and extended the hours it’s available. From 8am ‘til 2pm daily, except Sunday when it’s closed, the new brunch offerings are up for grabs.

The avocado on rye or rosti is always popular, Stephanie says. So, too, are the pancakes served with fresh fruit, butterscotch sauce, ice cream and gingernut crumble. Headlining the new menu, however, is the eggs benedict. It’s served on a crispy agria potato rosti with mushrooms and spinach, or bacon, or smoked salmon, and the hollandaise sauce is house-made.


In fact, everything at Red Eight is house-made. Stephanie and the team prepare everything right there, every day, including the sauces, aiolis and vinaigrettes. Even the milkshakes (very popular!) are made with sauces from real ingredients. Real bananas, real strawberries. No generic syrups.

That’s how it is at Red Eight. “It’s simple food, done well,” Stephanie says. “Tastes delicious and looks good on the plate.”


In addition to the new brunch menu, there’s a cabinet full of scrumptious delights, all, of course, freshly made in house each day. “To me, that’s the sign of a good café – if there’s so much choice that you can’t decide what you want.”
Open 7am ‘til 4pm Monday to Friday and 8am ‘til 4pm on Saturday, Red Eight also offers catering and venue hire.

To contact, phone 03 327 0136. Visit 143 Williams Street, Kaiapoi, or check out the Facebook page.




Crispy roasted chickpeas

Crispy roasted chickpeas: liven up your lunchbox with this easy tasty recipe

The humble chickpea is packed full of goodness and when roasted makes a tast snack to munch on while enjoying a beer, or as a healthy lunchbox treat.

Crispy roasted chickpeas


• 2 cans chickpeas
• 2 tablespoons olive oil
• 1/2 to 3/4 teaspoon salt
• 2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, sweet or smoked paprika, rosemary, thyme, or other favourite spices and herbs


Pre-heat oven to 210C

Strain and rinse chickpeas. Dry the chickpeas well. Lay them on a clean dish towel or paper towels and pat them until they are matte and dry. Remove any loose skins that come off while drying.

Spread them in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Mix well so they are evenly coated. Don’t add the spices now, add them when fresh from the oven, or they may burn.
Roast 20-30 minutes, shaking the pan every 10 minutes. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Sprinkle your choice of spices over the chickpeas and mix well to coat evenly. Serve while still warm and crispy or cool and enjoy in salads or as a lunch box snack.