May 12


How the months fly by … we’re well into our winter season now with the new menu and its heart-warming seasonal options. Who can resist the gorgeous kedgeree with hollandaise or the rhubarb and raspberry brioche on a crisp clear morning? By lunchtime there’s a comforting soup of the day, which is always vegetarian, or the marinated lamb with smashed potato to keep you warm. The heaters are on first thing so the cafe is always a nice warm option on a frosty morning.

There has been some great art on the walls lately. These artists are almost always local people, who are happy to hang their work for a three week exhibition in either the front or rear of the cafe. They provide a compelling variety of artworks during the year. We are also now featuring the art on our Facebook page each time the exhibitions change.


coffee card draw

Congratulations to:  Rich Lander

Doris Canham

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 the Chicken Laksa Soup has been really popular. It’s not a Soup of the Day option but is on the lunch menu, so it’s available every day. It is mildly spiced with some chilli and ginger, but also has the subtle flavours of lemongrass, garlic and tamarind to lift it. Filled with chunks of chicken and vermicelli noodles it makes a warm, filling meal and 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

13 May – 2 Jun          David Chadwick, Tania Bostock

3 – 23 Jun                 Jeanna Packer, David Kirgan

 morrison’s recipes

Carrying on the Asian theme, this refreshing salad is a nice option for a sunny winter’s day. It’s wheat, gluten and dairy free and is highlighted with piquant Thai flavours like lemongrass, chilli, coriander, mint and lime juice. This recipe feeds 4 – 5 people.


chicken, ginger & lemongrass salad
  • 2 cups cooked chicken – shredded
  • 2 red chillis – finely chopped or minced
  • 1 stick lemongrass – very finely chopped
  • 2 cloves garlic – finely chopped
  • 4cm piece fresh ginger
  • 1 tbsp tamari soya sauce
  • 1 1/2 tbsp brown sugar
  • 2 tbsp lime juice
  • 1/2 cup fresh coriander – torn
  • 1/2 cup mint leaves – torn
  • 1/2 tsp each of salt & white pepper
  • Gently combine all of the above together
  • serve on a bed of mesclun lettuce and garnish with crispy shallots

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.