June 12 newsletter


We are working hard to develop a social media strategy that will suit all our great customers. Many of you have already joined us on Facebook, which is a good place to keep up on changes as they happen here. We also feature new dishes, the Cake of the Day, our latest artists, or whatever else is happening at the time. Our recipe blog is regularly posted to the website and we now have a Google+ Page, so add us to your Circles if you prefer to keep in touch through G+.

But there are other ways we need to expand on this initiative. Do we need a Twitter account? We are already on foursquare – do you check in with us? And there’s Pinterest – do we need a Pin button on our website? or some Pinboards with our recipes and food pics on? And then there’s Wi-Fi – do we need it in the cafe? Let us know what you think – our email is below or fill in a feedback card at your table.

coffee card draw

Congratulations to:  Pat Edwards

Mara McIntyre

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

This month’s hot favourite is the Sticky Char Siu Pork. It’s a beautiful dish with strong colours and the aroma off the plate is just as good. The pork has been marinated and cooked in five spice, garlic, honey and ginger and it’s served on a bed of winter slaw veges. The dish is wheat, gluten and dairy 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

3 – 23 Jun                 Jeanna Packer, David Kirgan

24 Jun – 14 Jul         Pauline Neal, Cherie Furniss

morrison’s recipes

The weather has cooled down now so it’s porridge season. We have this lovely Rustic Porridge on the winter menu. It’s served with a fruity compote of rhubarb and raspberries, and this recipe serves 6 people.

rustic porridge with rhubarb & raspberry compote

  • Porridge oats:
  • 6 cups instant rolled oats
  • place the oats in a roasting dish and roast in the oven at 170C for 20-25 minutes, stirring once. Cool
  • Compote:
  • 250gm rhubarb (fresh or frozen)
  • 250gm raspberries (fresh or frozen)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 tsp vanilla essence
  • place in a roasting dish and mix together. Bake at 180C for 30 minutes or until soft
  • stir in 1/4 cup of water mixed with 1 tbsp arrowroot or cornflour. It will thicken straight away
  • Porridge:
  • 1 cup porridge oats
  • 3/4 cup milk
  • 1 cup water
  • pinch of salt
  • place in a microwave-proof dish with a lid on.
  • microwave on High for 2 mins. Stir then cook for another 2 mins


Serve with brown sugar, warm compote and milk

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, Atomic coffee or Fair Trade dark hot chocolate powder. Or the new Nelson Arts Guide or the Coffee Carafe and Pouring Kettle.