We’ve kept the newsletter back a week or two so we can talk about our upcoming birthday next week. On October 31st we celebrate the Cafe’s 15th birthday , which we’re all very excited about. Come and share it with us.
And to celebrate this we want to announce the release of our upcoming cookbook – the Morrison Street Cafe At Home Cookbook & Food Diary. It’s a collection of our favourite everyday recipes with lots of handy tips, photos, lists and ideas. There’s also room for you to make it your own with plenty of diary space. We’re aiming for a December 6 release but you can pre-order your copies here at the cafe, off the website or by email . It will make a great Christmas gift. And we’ll be giving away some discount vouchers in the cafe over our birthday.
Not to forget – we also won Best Cafe in the Nelson Region 2012 in the recent Cafe Magazine Awards, for the ninth time. And we launch our new summer menu on November 1. It’s a big week!
coffee card voucher
- Pat Campbell
- Rich Lander
Bring this newsletter in to the cafe during the next month to receive a bag of our coffee, ground to your requirements.
our retail area
Take home a pack of our muesli, W&GF bread, ciabatta or sourdough breads, hummus, cashew nut & capsicum pesto or our mayonnaise. Try the Kakariki EV olive oil, Atomic coffee beans (or ground coffee) or Fair Trade dark hot chocolate powder. There’s the handy red Nelson Arts Guide or the Chemex carafe and Pouring Kettle. And from December 6 our Cookbook & Food Diary will also be on the shelf.
fave foods and wine
One of our most popular dishes, season after season, is the Pad Thai . It’s a wheat, gluten and dairy-free vegetarian dish built around rice noodles, veges, egg, cashews and a tasty tamarind, soya and garlic sauce. On the new summer menu it comes with added options of chicken or prawns. We like to match it with the Blackenbrook Sauvignon Blanc, which is a vegan wine.
our allergy-free foods
A good number of dishes on our menu are wheat, gluten or dairy free, and/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 – they are kept at the counter.
Here’s an old recipe that we’ve reinvented as we now have our wheat and gluten-free savoury muffins available at Fresh Choice in Collingwood Street. You can swap the ingredients with whatever is seasonal.
roasted pumpkin, spinach and feta muffins
- 1 1/2 cups grated cheese
2 cups rice flour
1 1/4 cups potato flour
150gm melted butter
2 small eggs
6 tsp wheat and gluten-free baking powder
1 1/2 cups milk
1 1/2 cups roasted pumpkin
1 cup blanched spinach, roughly chopped
200gm diced cow feta
mix eggs, milk and melted butter together well
mix the remaining ingredients in another bowl
add wet and dry ingredients together and mix until just combined
rest the mix for 10 minutes
grease muffin tins and fill till even with the top
bake at 200C for 20 mins
let sit for 5 minutes then take them from the tins
28 Oct – 17 Nov Yemaya Spence, Luke Acland
18 Nov – 8 Dec Jo Tyson, Pauline Neal
Did you know we’re on Facebook and Google+ ? Our pages are updated most days with all sorts of yummy baking, coffee tips, pics of tasty dishes and other foodie tips. We also put our newsletters and new recipes up on our blog on a regular basis, and we’re on Foursquare and Beanhunter .
And you can also review Morrison Street Cafe on TripAdvisor
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