July 12 newsletter

welcomeDespite it being mid-winter the cafe has remained busy with lots of people coming through to enjoy some of the heart-warming dishes on the menu. And it’s hard to beat wrapping your cold hands around a steaming cup of coffee while the rain beats down outside.  We didn’t get a huge response to our request for feedback on our social media initiatives and whether or not we should offer wi-fi. So we will assume almost everyone is happy with what we are doing and we will carry on as we are now.  As the sun slowly starts to creep higher in the sky and stay just that little bit longer each day the terrace is a nice place to enjoy lunch. Earlier in the morning and later in the afternoon the pavement seating is still popular as the low sun shines in.

 

coffee card draw

Congratulations to:  Judy Treadgold

Yvonne Bowater

Bring this newsletter in to the cafe during the next month to receive a bag of Atomic coffee, ground to your needs.

 

what’s hot

A really substantial lunch dish, and one that’s very popular, is the Pumpkin & Feta Risotto Cakes. These chunky patties are filled with a tasty mix of rice, pumpkin, garlic, onions, sun-dried tomato and feta. They are served with a colourful mushroom and tomato ragout and topped with spring onion and cubes of feta. They are so good, and are vegetarian, and wheat and gluten free.

 

our allergy-free foods  

A good number of dishes on our menu are wheat, gluten or dairy free, or vegetarian. For those who enjoy a soy milk coffee we use a soy milk which is lower in fat and sodium, has no added cane sugar, and is organic and gluten-free. Ask to see the menu allergy sheets if you want to know more about a dish.

 

upcoming exhibitions

15 Jul – 4 Aug          Eric Huckle, Chris Conroy

5 – 25 Aug               Alicia Molloy

 

morrison’s recipe

Carrying on the winter-warming theme this soup is ideal to serve for lunch or an evening meal on a cold day. Serve it in front of the fire with hot crusty bread, which is also perfect for cleaning the plate with afterwards. This soup is one of our Soup of the Day offerings and is wheat and gluten free.

split pea, corn & kumara soup

  • 1 cup green or yellow split peas
  • 1 onion, finely diced
  • 2 parsnips – peeled, finely diced
  • 250gm kumara, peeled, finely chopped
  • 400gm can corn kernels
  • 3 cups vege stock or water
  • 2 cups milk
  • 1 cup cream
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 50ml tamari soya sauce
  • 1/2 tsp paprika
  • rinse split peas until water runs clear
  • place peas, onion, parsnips and kumara in a saucepan with a little oil. Saute for 10 mins on medium heat
  • add stock, milk, corn, seasoning, soya sauce and paprika. Simmer for 20-25 mins until veges are soft
  • add cream and stir
  • serve with hot crusty bread

retail area

Take home a pack of our cafe-made muesli, W&GF bread, ciabatta or sourdough breads, hummus, cashew nut & capsicum pesto or our mayonnaise. Try the Kakariki EV olive oil, Atomic coffee or Fair Trade dark hot chocolate powder. Or the new Nelson Arts Guide or the Coffee Carafe and Pouring Kettle