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Five minutes with Luke from Wise Boys

Five minutes with Luke from Wise Boys

We sat down with Luke from vegan burger joint, Wise Boys to find out about his go-to local eateries, favourite meals to make at home and the secret to the perfect vegan aioli.

Five minutes with Luke from Wise Boys

What are your 3 favourite dishes to make at home?

Veggie lasagne for that hearty winter dish. Jackfruit homemade tacos as a super quick and easy meal. I love making risotto (pumpkin and pine nut is my favourite).

What are your 5 favourite restaurants in New Zealand?

Amano is one of my absolute favourites with consistently excellent food and service.

Ozone Grey Lynn is my local for great coffee and all day food (ask for the vegan pizza – not on the menu but it is so good!)

Pasta & Cuore – for high-quality handmade pasta. Last time I was in Wellington I loved the 2 for 1 cocktails at Chow on Tory St and the vibe and food was excellent too.

Forest restaurant in Eden Terrace I love for their environmental focus and outstanding food quality

Tips for making the perfect vegan mayo or aioli?

Don’t add the oil too quickly! This is the most common issue when making it at home and find that it is splitting.

What are your favourite ingredients to cook with and what do you love about them?

Mainly I love using what we have in the fridge! The challenge of looking at what needs using and coming up with a dish I find very satisfying.

A recipe you’d like to share…

At Wise Boys we’ve become a bit famous for our garlic aioli but you can make a simple version at home very easily!

After you’ve made hummus or butter chickpea, keep the brine form the can of chickpeas (aquafaba) as your egg substitute.

Combine 1/4 cup of aquafaba with 2 tsp apple cider vinegar, 1 tsp lemon juice, 1 tsp wholegrain mustard, a clove of garlic and a touch of salt and pepper.

Slowly add 3/4 cups of unflavoured oil to your mix, using a stick blender to create a thick and creamy emulsion.

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