Since we spent the majority of our time on Kauai lulled by the sound of the surf and napping in lounge chairs, it’s probably good that we didn’t do a ton of eating in the off hours. Most of our food came from the grocery just down the street or right from the hotel (including a fantastic dinner at the on-site restaurant, Red Salt). I ate lobster tail for the first time–an even bigger surprise, since apparently my jet lagged brain did not read the entry for the ravioli carefully enough and so I didn’t see it coming–but what I really loved was the bread, served with a delicious butter and a small bowl of red salt for sprinkling on top.
We did put on real clothes long enough to check out the beer at the Kauai Island Brewery & Grill one night and to grab a pizza at Brick Oven (which gets bonus points in my mind for their fabulous mascot). And for a big road trip one evening, we drove halfway around the island to catch a meal at the vegetarian-friendly Postcards Cafe.
By the time we set out on the 1.5 hour drive, I think I may have built up the restaurant in my mind beyond reasonable expectation. The venue was charming and the staff excellent, but I didn’t find my entrée of tofu, vegetables, and rice in a coconut curry broth to be remarkable in any way. Perhaps that was just a poor selection on my part, but since the GF/V options seemed to be a point of pride for the establishment, I was ready to be dazzled. The trio of artichoke/mushroom/walnut, creamy roasted eggplant, and traditional olive tapenades that we started with was indeed fabulous, however. And there was another sidelight brought to the table that really captured my attention: slices of house-baked bread sharing a basket with a dish of macadamia nut butter. I quizzed the friendly waiter about the makings; this was a souvenir of island life I was intent on taking home with me.
Yes, in the midst of tropical drinks anchored down with fresh pineapple slices and excellently prepared seafood everywhere you looked, leave it to me to get obsessed with the bread and butter. Home again and dreaming of the seashore, I took to baking some rosemary bread just so I could top it with my new favorite spreads.
Macadamia Nut Butter
1 cup macadamia nuts
1 tsp. agave nectar
1/4 tsp. salt
2 scallions, sliced
Place nuts in the bowl of a food processor and let run for a couple of minutes, stopping to scrape down sides as needed. Once the nuts resemble a coarse meal, add agave, salt, and scallions, and continue to process until the butter has achieved desired smoothness.
The butter at Postcards is very chunky. If I had reserved another quarter cup of the nuts, I would have hand chopped those and stirred them into the finished butter before packing into a serving bowl. Next time!