November 2012 newsletter

welcomeMorrison Street Cafe


After all the excitement of last month November has been quieter – the new menu is now settled in nicely, the cookbook is at the printers and we were featured in the Nelson Mail after our Cafe Awards win.

You may have noticed big gaps in the outdoor terrace area. Our outdoor furniture is being spruced up off-site so the tables and chairs are going away a few at a time. Hopefully they will be back soon so everyone can enjoy these lovely sunny days. Watch for our new umbrellas, coming soon.

There have been a few changes in our front of house and kitchen staff as people come and go. We now have Olly Dean in the kitchen, who has replaced Claudia. Out the front Cass, Tashi and Jamie have moved on to new places and they have been replaced by Dana, Angus and Gemma. Make yourself known to them if you’re a regular customer, they love to meet new people.


coffee card draw

Congratulations to:  Matt Shipman

Cynthia Midgely

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


fave foods and wine

The big winner on the new menu so far is the Creamy Eggs with Smoked Salmon. Definitely creamy, the eggs are softly scrambled, with generous chunks of salmon and zingy little capers mixed through. At breakfast we like to match it with some bubbles like the Lindauer Sparkling Brut.


our allergy-free foods 

A good number of dishes on our menu are wheat, gluten or dairy free, or vegetarian. Ask to see the menu allergy sheets if you want to know more about a dish.


upcoming exhibitions

18 Nov – 8 Dec               Jo Tyson, Pauline Neal

9 – 29 December             Diana Wilkes, Tania Bostock


morrison’s recipes

The Chocolate & Berry Brownie has been on our website for some time now. This new White Chocolate & Macadamia Nut Brownie is now a standard on the menu so we’re putting this recipe up too. It’s wheat and gluten free and the recipe makes 20 small or 15 larger portions.

white chocolate & macadamia nut brownie

  • 3 cups sugar
  • 450gm soft butter
  • 6 eggs
  • 1 cup rice flour
  • 1/2 cup potato flour
  • 2 cups white chocolate chips
  • 1 1/2 cups macadamia nut pieces
  • 240gm cocoa powder
  • 2 tsp vanilla essence
  • 1 pinch salt
  • Whip the sugar and butter in a cake mixer with a paddle fitting until white and creamy
  • add 1 egg at a time, beating well between each one, then add the vanilla essence
  • mix the rice flour, potato flour, white chocolate chips, cocoa and salt in a second bowl then carefully mix in to the creamed mixture. Mix very slowly with the cake mixer until combined
  • add the macadamia nuts and mix again
  • line a deep swiss roll tin with baking paper, pour in the mix then bake at 180C for 40-45 mins or until a skewer comes out clean
  • Chill, then ice with chocolate ganache when cold.
  • Ganache – 330gm dark chocolate, 130gm sour cream
  • Melt chocolate in a microwave in 30 second bursts. In a second bowl heat the sour cream in a microwave for 40 seconds till warm then stir together
Sue at NZ Travel Brokers can help with all your travel
– check out the travel brochure rack in the cafe, under the noticeboard
ph  021 555836