Nuts are a perfect accompaniment to cocktails. Those wonderful little morsels of salty, lip-smacking deliciousness are a perfect dish to share with friends, a great conversation starter, and most importantly, they really make our drinks super refreshing.
But unfortunately, all is not right in the snack world. Certain lazy, unimaginative party hosts (you know who you are) are continuously committing the heinous crime of serving their nuts - gulp - separately.
Do we really want to live in a world where we reach into a bowl of nuts only to know exactly what's coming? Peanut. Peanut. Peanut.
Benjamin Cooper, executive chef at Melbourne's Chin Chin and Gogo Bar, has been kind enough to spill his snacking secrets for the greater good.
Take this mighty delicious Malaysian-inspired recipe and share it around.
Grind up the chili, shallots and spices into a paste. Throw it in the pan and fry in oil. Add the salt, sugar, peanuts, pumpkin seeds and anchovies to the pan, and combine it nicely. Keep it cooking until the paste starts to caramalise. Serve up quickly and get back to the kitchen to fry up more. They'll be gone faster you can make them.
If we can tell you anything - get inventive. Try grabbing your nuts and dunking them in some soy sauce, then coating them in chili or cumin for starters. Roast them in the oven until they're crunchy - the soy will evaporate and leave a delicious, crispy coating.
Easy. Snacks are done. Now back to the cocktails.
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