Being a curious foodie can be a double-edged sword.
I love trying new things, but am never satisfied with the same old flavours. Food tastes and food culture are constantly evolving and finding the next big flavour can be a constant pursuit.
I often find inspiration from new foods, cuisines, chefs, and restaurants so I was delighted to learn that Eta have done the same by exploring dozens of ingredient, flavour combos and food trends around the world for the release of four interesting new Eta Uppercuts flavours.
I’m excited to share with you two of the new flavours: Sriracha Chilli Corn Tapas, and Cheddar with Black Pepper Deli Cut along with the dips I have created to match. These recipes make generous portions of dip, good for 2-3 bags of chips each. Great as a snack or as a party food, I’ve tested these combinations with my enthusiastic band of guinea pigs friends and I’m pleased to say that both chips and dips were reduced to nothing. A tasty dip can elevate a great chip and finding a good combo can be a fun experiment.
Eta have some other exciting new flavours in their Uppercuts range that you can find in supermarkets nationwide.
Sriracha Chilli is a robust oval-shaped corn tapa that has “heat, sweet and tang” with poppy seeds for extra crunch. Sriracha is a chilli sauce used in Thai and Vietnamese cuisines and now has a cult-like following in other countries too. I like to squeeze sriracha into a steaming bowl of phở if it’s needing a little more heat. This is not a mouth-burning spicy chip and will be great for anyone that likes just a tiny amount of heat or an introduction for the heat averse. I’ve matched this with a creamy avocado and lime dip and now that “The New Zealand Avocado Crisis” is over and limes are still affordable, you can enjoy this dip at home too.
Eta Uppercuts Sriracha Chilli Corn Tapas with creamy avocado lime dip
- 250 grams sour cream
- 2 ripe avocados, halved and pit removed
- 1 lime, juiced and zested
- A handful of coriander, finely chopped
- Salt and pepper to taste
- Take half an avocado half and scrape flesh into a bowl using a the tines of a fork. By scraping the flesh out with a fork, the avocado is pre-mashed. Repeat with other avocado halves.
- Add the other ingredients and mix to combine. Taste and season with salt and pepper to your taste*.
- Cover and refrigerate until required or serve immediately with Eta Uppercuts Sriracha Chilli Corn Tapas.
*Tip: Use a corn tapa to taste the dip with.
Cheddar with Black Pepper
The Eta Uppercuts Cheddar with Black Pepper chips will be an easy crowd-pleasing favourite, I mean, how do you go wrong with cheese and potato? I found this chip great to snack on by themselves, but if you’re feeling fancy, they’ll go great with a creamy dip. There aren’t many cheese chips out there of the gourmet variety and I’ve paired this with a smoked chicken and yogurt dip. This dip is based on a sandwich spread I make and thinking about it, now these Cheddar with Black Pepper chips with this dip would make a really tasty chippy sandwich too. Yes, you read that right, chippy sandwiches. I’m a foodie, not a food snob.
Eta Uppercuts Cheddar with Black Pepper Deli Cut Chips with smoked chicken dip
- 300 grams smoked chicken, skin removed
- 2 cups Greek yogurt
- 100 grams softened cream cheese
- 6 pickles
- 1/2 red onion
- Salt and pepper to taste
- In a large bowl, mix together yogurt and cream cheese until smooth.
- Chop the smoked chicken, pickles and red onion by hand or in a food processor and add to bowl. Mix well and season with salt and pepper to taste*.
- Cover and refrigerate until required or serve immediately with Eta Uppercuts Cheddar with Black Pepper Deli Cut Chips.
*Tip: Use a chip to taste the dip with.
This dip tastes better the next day after the flavours have developed.
Win with Eta Uppercuts!
Thanks to Eta Uppercuts I have a $100 restaurant voucher to Cassia to give away. Cassia was crowned Auckland’s Best Restaurant 2016 by Metro and Sid Sahrawat is considered one of our most innovative and inspiring chefs. Using Indian spices and flavours with the best of local ingredients, as well as an impressive culinary cocktail menu, Cassia certainly opens up interesting on Fort Lane.
This competition is closed.
Answer can be found on the Eta Uppercuts Instagram
Terms and conditions
- 1 entry per person.
- Prize consists of a $100 restaurant voucher for Cassia, Fort Lane, Auckland. May not be exchanged for cash.
- It is the responsibility of the prize winner to redeem their prize.
- Entries close midnight Sunday 21 August 2016. Winner will be drawn on Monday 22 August 2016. Winner will be contacted by email, announced here and on Facebook. Should the winner not be contactable within 48 hours, a new winner will be drawn.
This post was made possible thanks to Eta Uppercuts. All recipes, opinions and photographs are my own.
I like the fact that you are a Genie. Can you conjure up an emotive for the :chips”?
would love to try the cheddar and black pepper chips!
There are so many new flavours of chips lately I find it all a little overwhelming. These ones sounds good and so does your dip recipes!
I haven’t seen the Sriracha chips but we have tried the Cheddar ones several times – they are nice and peppery. I also have some Peking Duck flavoured chips in the cupboard awaiting test trials. And I get what you are saying about trying new things – ditto
The cheddar and black pepper chips sound intriguing.
I tried the Sriracha ones and they were really flavoursome and a real hit!
I don’t really like extra melted cheese on top…you can’t taste the dish itself 🙂
Anyway, wanted to thank you for visiting my blog and liking my Koube recipes. I’m a little jealous of you living in New Zealand. Would love to visit there one day 🙂
I love the pic and the content of course lol!
You’re doing a great job as a graphic designer! I love your blog! It’s so neat 🙂
I’ll keep coming!👌🏽✨
Chips look super yummy