Our Winter menu has finally launched this week. It seems an age since we first announced it, but good things take time, so here we are. This selection brings back some lovely warm comfort foods like the Rustic Porridge, Soup of the Day and a Mediterranean Melt. And new dishes like the Marinated Lamb with Smashed Potato, the steamed Pork Buns and a Smoked Fish Kedgeree will also help keep winter at bay.
And after a while in development we are now ready to introduce our new coffee, Morri Minor, blended and roasted here in Nelson especially for us by Emma Markland-Webster. This has been a very exciting time for us and we appreciate your patience during this transition.
coffee card draw
Congratulations to: Colin Wright
Bring this newsletter in to the cafe during the next month to receive a bag of our Morri Minor coffee, ground to your needs.
The Pancakes – we always have a pancake selection on the menu. These are lovely light wholemeal pancakes, with three to a serving. This time round they are served with blueberries, ricotta and lemon, and a small jug of maple syrup on the side. They are also available on the kids menu in a reduced size, with banana and maple syrup, and make a nice healthy breakfast or lunch for the children.
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.
22 Apr – 12 May Larisse Hall, Karen Anker
13 May – 2 Jun David Chadwick, Tania Bostock
Here’s one of the soups we’ll be featuring over winter as a Soup of the Day. It’s dairy-free and serves 4. Make it for an easy lunch or light dinner, served with thick crusty warm bread.
pumpkin, burghal wheat & rosemary
- 1 medium white onion – finely diced
- 2 med carrots – peeled and chopped
- 400gm pumpkin – peeled, seeded and diced
- 2 cloves garlic – finely chopped
- 1 tbsp rosemary
- 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1/4 cup burghal wheat
- 1 litre vege stock
- saute onion, carrot and garlic in a little oil in a pot until soft
- add rest of ingredients except the stock. Saute for another 5 minutes
- add vege stock and simmer for 30 minutes or until everything is cooked
- season with 1/2 tsp each of salt and white pepper
- serve with warm bread
our 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, our own Morri Minor coffee or Fair Trade dark hot chocolate powder. Or the new Nelson Arts Guide or the Coffee Carafe and Pouring Kettle.