Dining Mid Canterbury by Ashburton Guardian

g n i n

Mid Canterbury

ADVERTISING FEATURE MAY 2018

DINING Mid Canterbury 20 Ashburton Guardian

Hotel Ashburton ADVERTISING FEATURE

Saturday, May 26, 2018

Clearwater a restaurant for all occasions The Hotel Ashburton offers dining options for every occasion from casual meals and a la carte dining in its restaurant to bar meals and catering options for large scale events. It’s been an Ashburton icon for decades, said functions co-ordinator Verity Lydford and it wants to build on its proud history to reinforce itself as the dining place of choice for Ashburtonians. Gone are the days when the hotel was a place only visited for special occasion meals; today its place in the everyday dining market is very firmly cemented among casual diners who want great food in an attractive and welcoming environment, she said. “Today we’re all about keeping our food much simpler, we’re not so high end. Our food is food everyone will enjoy, it’s high quality, but it’s not high end, it’s familiar food with a 21st century twist.” The hotel’s cozy Clearwater Restaurant dining area links neatly with the house bar and overlooks the pool area and gardens. This is its dining star and its atmosphere is a long way from the formal dining experience that was the original, large Clearwater Restaurant. The a la cart menu is prepared with care and with consideration of local dining preferences and local ingredients by chef Mehul Ganjawalla. His winter menu is now available and it’s one he’s taking pride in – there’s a wide range of dishes, without being overwhelming and there are options that will please every diner. It’s a menu that takes tradition and moves it forward, he said. Some of the taste tempters include scallops on spinach puree, salmon with a parmesan crisp, venison on kumara hummus, cider cured pork belly with caramelised cabbage, apple and shitake mushrooms. Even the perennial favourite, lamb shanks are there but they’re given a Moroccan touch. While it might sound expensive, the restaurant might look expensive, it’s anything but, Verity said. “Our restaurant can be enjoyed by everyone.” Until July 1 the hotel will be taking part in a national game bird food festival where

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restaurants introduce a new game bird dish to the menu. For the hotel this will be duck, a special recipe of Mehul’s, twice cooked duck. As well as an a la cart menu the hotel offers a bistro style menu that’s available in the turf bar and in the house bar for lunch. “It’s definitely bistro food, definitely not pub grub,” Verity said. The bistro menu includes fish, steaks, pasta and a roast of the day. For people using the house bar as a casual meeting place or for after work drinks, there are also platters and casual grazing food available. And if that is not enough, the hotel’s staff will also cater for pool parties, garden parties and high teas.

Breakfast is available to both casual and in-house diners. If the numbers are large it’s a buffet, but if it’s a quiet day in-house then breakfast becomes an a la cart affair. The hotel’s kitchen is busy. Every day it turns out large numbers of meals for both menus and often kitchen staff are catering for functions, anything from a small group meeting to one of 200 people or more. “We do virtually anything and everything in the way of functions and food, from birthdays and funerals to corporate events and multi day conferences or weddings,” Verity said. Weddings are a speciality at the hotel and they can be a walk in – walk out affair if that’s what people want, with the hotel providing everything needed for a

reception. That choice is there when it comes to food for large scale events as well with staff working with hosts to ensure a menu is designed that will meet their needs. “We have standard menus but we can tailor everything to suit special needs or special diets or culture,” she said. The Clearwater as a casual dining place has everything going for it Verity said. “We’re a nice quiet space where people can get away from the hustle of town; we’re far more than a hotel.” Hotel Ashburton, Racecourse Road, open for breakfast from 6.30am – 9.30am, lunch 11am – 5pm, dinner 5pm – 9pm. www.hotelashburton.co.nz

We’re a nice quiet space where people can get away from the hustle of town.

Discover fresh tastes in our new a la carte menu Discover freshat tastes in Clearwater Restaurant Hotel Ashburton have launched delicious a la carte dinner our newasummer menu menu showcasing a selection of freshin new Discover fresh tastes tastes. Join us, to discover new tastes and our new summer menu a contemporary dining experience.

Clearwater Restaurant at Hotel Ashburton have launched delicious new lunch and dinner menus showcasing a selection of fresh summertime tastes. Join us, to discover new tastes and a contemporary dining experience.

0800330 330880 880 fb.com/Hotelashburton fb.com/HotelAshburton HotelAsh.co.nz 0800 HotelAsh.co.nz 0800 330 880 fb.com/HotelAshburton HotelAsh.co.nz

DINING Mid Canterbury ADVERTISING FEATURE

Miyabi Ashburton Guardian

Saturday, May 26, 2018

Miyabi, Ashburton’s slice of Japan Ashburton’s Japanese restaurant Miyabi owes its development to owner Ton Kittikote’s love of Japanese food. He might be a highly experienced Thai restauranteur, but Ton knew there was something missing from Ashburton’s dining scene and he decided it was time to plug the gap by opening a Japanese restaurant he knew would be a welcome addition to the town’s dining experiences. With 14 years as the owner of Ashburton’s highly successful Charming Thai behind him, Ton decided to branch out and bring high quality Japanese food to Ashburton. And two years down the track he says his belief in the community’s desire for new dining experiences has been well rewarded. Miyabi opened its doors in mid 2015 and since then has become a restaurant that many nights of the week can count its customers in a full house. “I knew that people were driving to Tekapo or to Christchurch to eat Japanese food and I decided it was time to do something about that,” he said. Key for him was securing the right premise and when the lease became available on a large space in the East Street Redpath building he was quick to sign the deal. Then began the search for staff and Ton knew he could not get better than top Thai chefs who had undergone extensive training in Japanese cuisine. That team is now running the Miyabi kitchen and turning out a wide range of dishes that would be as at home in Japan as they are in Ashburton. “They’ve designed the menu, they worked it all out and they also run our teppanyaki,” Ton said. The restaurant is divided into dining spaces and seats where the drama of teppanyaki can be experienced first hand. Walking into Miyabi you feel you have stepped into another world. The interior is Japanese inspired, with subtle lighting and beautifully themed wall panels. It is atmospheric and inviting. If the restaurant is welcoming, the menu is inspiring. For first timers Japanese food might be confusing and Ton suggests they try the Tuesday buffet. This runs over two sittings,

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5pm and 7.15pm and most nights it’s fully booked. “We can have 100 at each sitting.It good because there is a great variety of food. If you come to the buffet first then the next time you will know what you want to order.” The menu itself is a visual delight. Each dish is described and most are photographed and while that might mean it’s difficult to choose, diners have the comfort of knowing exactly what to expect, Ton said. There are 14 entrée choices across a range of seafood, chicken, meat and vegetarian dishes. Number one in popularity every time are the Gyoza (deep fried pork dumplings). Turn the page and the sashimi and sushi choices total 24 including individual serves and platters for two or three and large sushi trays for a group.

And then there’s the a la carte menu, one dish meals, bento boxes, and a selection of vegetarian dishes. Add to that a kids menu and teppanyaki, the showman side of top Japanese restaurants. The menu changes regularly but every dish maintains its integrity to Japanese cuisine, he said. Like any menu there are dishes that have remained popular month after month, and among those are the range of meals containing noodles. Vegetarian options are also very popular. It might sound odd but the consistently best seller on the dessert menu is Madam Treasure, deep fried icecream with candy floss. Over the past three years more than 2000 dishes have been sold. Nothing is precooked in the Miyabi kitchen and that’s helped the restaurant build up a growing band of regular diners.

Miyabi has a full licence and a well stocked bar, but diners have the option of BYO wine. A $6 corkage applies to this but it’s an option that’s popular with groups, Ton said. There are also takeaway and home delivered meal options. There’s a special takeaway menu that closely mirrors the restaurant menu – minus teppanyaki. If your choice is for a home delivered meal, and that’s a growing side of the business, he said. This comes with a $5 delivery fee. Deliveries are only to within the Ashburton and Tinwald town boundaries. Miyabi, East Street, Ashburton. Phone -308 8080. Opening hours, 11.30am – 2pm and Wednesday to Sunday and 5pm – 9pm Tuesday to Sunday.

Nothing is precooked in the Miyabi kitchen and that’s helped the restaurant build up a growing band of regular diners.

Fine Japanese and Teppan Yaki Restaurant •

BYO Wine – 18+, max 1 bottle/person ($6 corkage, min $20 spend/person)

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Buffet – Every Tuesday (lunch, a la carte and take out not available)

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New kids menu available

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Lots of takeaway options

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Check Facebook for details

Bookings are essential – spaces are limited. Phone 03 308 8080 to book. Unit 4, 688 East Street, Ashburton Phone 308 8080

Hours: Wed-Sun Lunch 11.30am-2.00pm Tue-Sun Dinner 5.00pm-9.00pm

DINING Mid Canterbury 22 Ashburton Guardian

Speight’s Ale House ADVERTISING FEATURE

Saturday, May 26, 2018

Speight’s, making you feel at home Whether it’s Auckland or Ashburton, if the name above the door is Speight’s, then diners know there’ll always be meals on the iconic brand’s restaurant menu they’ll instantly recognise. And that’s one of the great things about being part of a nationwide franchise that has grown on providing consistently great food, great beer and great hospitality, says Speight’s Ashburton owner Wendy Ritchie. Like every Speight’s outlet around New Zealand, Wendy must have six key items on her menu – Blue and Gold (fish), Cherry Chicken, Chicken Parcel, Southern Man Steak, Shearers Shanks and Speight’s Crumble. And they’re the must haves because customer demand shows they’re exceptionally popular and that means every Speight’s customer will always know that whether its North Cape or Bluff, they’ll find meals that look and taste identical. “Every chef with every one of those dishes has to follow their recipe and the meals have to look and taste exactly the same, it’s part of the ale house philosophy,” she said. But that’s where the similarities end. Wendy, like the owner of every other Speight’s Ale House, designs the rest of the menu to suit the season, their area and what they know their customers will enjoy. Seasonality is important, Wendy said, and her Ale House winter menu was launched at the end of April. Come winter the roast will make a return at weekends and a changing variety of soup will go up the priority list and will be added to the unfailingly popular seafood chowder that’s become such a favourite Wendy knows she’d remove from the menu at her peril. “People say they come to Ashburton for our seafood chowder and we sell quite a few takeaways too,” she said Daily specials add to the wide ranging menu and that provides variety, not only for customers but for the restaurant’s chefs who can come up with and test new ideas, Wendy said. Every Speight’s will have dishes that others don’t and that’s usually around what customer preferences are. In Ashburton, hearty food such as bangers and mash is always a winner.

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In ringing the changes and keeping the menu fresh and exciting, Wendy said she has to be careful not to take off any favourites. “And that makes it pretty hard, people come and say oh no, something isn’t there any more.” While Speight’s is known for generous portions, many dishes come in half sizes. If anyone wanted another dish as a smaller meal, staff would be happy to oblige, she said. “We do our best to always say yes.” Going the extra mile is what the hospitality business is all about Wendy said, and the team at Speight’s will do their best to help guests celebrate special occasions. Table settings will fit the occasion and a slice of birthday cake will come courtesy of the house.

For regulars, Speight’s offers a loyalty card that provides a 10 per cent discount once a $200 spend is reached. It’s well used by locals, Wendy said. Lunch specials are also offered at $15 and the options change daily. These run Monday to Friday. And when it comes to lunches for business groups in a hurry, there’s also the option of pre-ordering to ensure there’s no waiting. Booking, particularly at weekends is always advised, she said. They also do brisk business with preordered food to take away, something that surprises many, but once they know they often become converts. And there’s nothing nicer than dialling up dinner while you’re still at work, Wendy said. The kitchen is open until 9pm, but bar snacks are available after that.

Like all restaurant owners, she knows good staff are the key to success and particularly in the kitchen. Success is measured in meals enjoyed. “We’ve been very lucky with our staff across the board really. There’s nothing I like better than picking up plates from the kitchen, looking at them and thinking, wow, these guys have done a good job.” A good restaurant requires more than just good food, however, she said. “People need to walk in the door and think the place feels good. It’s a complete package, it’s all part of the one whole.”

Speight’s, Burnett Street Phone 3085980. www.speightsashburton.co.nz

People say they come to Ashburton for our seafood chowder and we sell quite a few takeaways too.

GREAT FOOD GREAT BEER AND GREAT SERVICE!

245 Burnett Street, Ashburton GIVE US A CALL ON (03) 308 5980 OPEN 7 DAYS FROM 11AM TILL LATE www.speights.co.nz

DINING Mid Canterbury

Braided Rivers

ADVERTISING FEATURE

Saturday, May 26, 2018

Ashburton Guardian

Great food, great wine, great atmosphere Whether it’s after work drinks, a family dinner or a special occasion, the aim of the team at Braided Rivers is to provide the perfect experience for any and every person walking through the door. And with more than 21 years in the hospitality industry, Michael and Angela Kelly believe they know what it takes to provide just that – great staff, great food, great atmosphere and warm hospitality. They established Kelly’s on East Street 21 years ago and two and a half years ago bought the Burnett Street restaurant and bar Braided Rivers, from the Ashburton Trust. It’s now their second home. “What I think people like about this place is whether they come as a work group, with friends or family, if it’s a casual occasion or a special occasion they can have the style of meal they want, casual with a drink in a nice atmosphere or they can have really, really good food with great wines,” Michael said. That’s what’s important and that’s the key to the businesses success, he said. “We offer such a wide range of food we fulfill a different market with the choice you get here.” Turning out dishes across three menus successfully has everything to do with the great team in the kitchen, Michael said. Head chef Josh Martin worked with the Kellys during their time running Lake Hood’s Lake House Restaurant and he leads an international team including a South African, Mexican and Filipino. “And having that great mix has enabled us to give real authentic flavours to our menu. They bring something extra,” he said. The a la carte menu currently includes kangaroo, Peking Duck as well as taste tempters from Mexico with the same happy touch of international cuisine showing in dishes on the super special and all-day menus making choice a very difficult thing – a soup, roast, a variety of tacos, pizza, venison, steak. The options are endless. And if that’s not difficult enough, the super special and all day menus are constantly changing giving the chefs plenty of scope to try new dishes. “We have a huge range on our menu and

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people comment on that, but it’s because of the people we have on our staff with the ability and the interest to keep trying something new.” In the dining room, guests have the option of meals from both the a la carte and all day menu, while in the bar area they can choose from both of these as well as the super special menu. For people in a hurry there’s the option to pre-order and that ensures your meal is on the table shortly after you sit down to dine and that’s popular with work groups in particular, Michael said. While food is a huge part of their business, the bar area is buzzing virtually every night of the week with people who’re happy to graze from a platter and

enjoy a drink at a leaner and those who’re choosing the bar as their dining spot. And on Saturday nights there’s always music. With around eight bands on the roster, there’s plenty of variety from week to week and on many nights the place is packed, Michael said. The mezzanine floor above the bar can be booked for groups of between 20 and 50. It has its own private bar and the Braided kitchen will provide whatever food is required. Downstairs the central courtyard or Red Room can also be booked and this is a good space for up to 20 people. Braided Rivers opens its doors at 11am every day and when the doors are open the kitchen is open too.

“You can order whatever you like from any menu. The kitchen’s open till everyone’s finished for the night.” Looking ahead, Michael and Angela say they’re looking forward to the development of the Eastfield Hotel next door and to ongoing development of the Eastfield site. That will create a really vibrant hospitality space for Ashburton, they say. They have plans for more cosmetic changes to their building but the one thing they won’t be changing is the warm Irish hospitality that keeps their customers coming back for more. Braided Rivers, Burnett Street Hours, 11am – late www.braidedrivers.co.nz

The a la carte menu currently includes kangaroo, Peking Duck as well as taste tempters from Mexico

ALL DAY MENU RESTAURANT & BAR FROM 11AM – LATE DAILY SPECIALS $12 (ALL DAY) PHONE 03 307 2541 WWW.BRAIDEDRIVERS.CO.NZ

DINING Mid Canterbury 24 Ashburton Guardian

The Somerset Grocer ADVERTISING FEATURE

Saturday, May 26, 2018

Tempting inner town tastebuds With eight years at the helm of The Somerset Grocer, Nicky and Mark Milmine knows exactly what’s needed to keep their customers happy – great food, great coffee and great staff. From eye-catching, taste tempting snacks and meals in the counter cabinets, to menu dishes and daily specials, Mark, Nicky and their team make it their daily mission to make every customer’s experience a good experience. Food from the cabinets along with fresh muffins, scones and friands are daily staples for many inner town workers, and the café is also a meeting place for locals. While they ring the changes in cabinet and menu food, they say their regulars soon let them know if they’re no longer making their favourites. Top of the list when it comes to a product that keeps customers coming back, is great coffee, Mark said. And that relies on ensuring the best trained barista possible are behind the coffee machine at all times, he said. “We absolutely want to ensure every one of our coffees is perfect.” Customer feedback is the best measure possible when it comes to knowing you are meeting the high standards the café sets across all of its activities, Mark said. The café takes a multi-pronged approach to the hospitality business – café, deli, bar and catering. “It’s all part of the whole; they all mix in together so well,” Nicky said. To many The Somerset Grocer is a daily habit. Queues of regulars line up every morning for coffee and it’s the same at lunch time where the only difficulty is choosing what to eat from the large range of cabinet food that includes healthy salads, hot dishes and a comprehensive lunch menu. The deli is close to Nicky’s heart. She’s passionate about stocking its shelves with foods that are a little different, foods you are unlikely to find in a supermarket. “It’s a real juggling act between what I really like, what I need to stock and what I know will sell.” The grocer now has an additional string to its bow, with an intimate bar area that’s open on Friday nights often with live music. The bar area is Mark’s passion. It has its own menu and its own special vibe.

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The Somerset Grocer, 161 Burnett Street Opening hours: Monday and Tuesday, 7.30am – 5pm; Wednesday and Thursday, 7am – 5pm; Friday, 7am – 5pm; bar open until 10pm; Saturday, 8am – 4pm; Sunday 9am – 3pm www.somersetgrocer.co.nz;

Nicky, Mark and their team make it their daily mission to make every customer’s experience is a good experience.

Book your next function at the Somerset Private functions and outside catering available Enjoy a customised gourmet menu Join us in the bar Friday evenings Great selection of wines, beer and more

Somerset House, Burnett St, Ashburton Phone: 307 5899 www.somersetgrocer.co.nz

DINING Mid Canterbury

Cleavers Corner

ADVERTISING FEATURE

Saturday, May 26, 2018

Ashburton Guardian

Producing familiar food with a stylish twist In just nine months the team at Cleavers Corner have carved out a solid reputation and a strong and constantly growing number of regular customers. Currently their winter menu is about to be launched, with the team doing final taste testings and making the hard calls on what goes on and what does not, said coowner Nikita Moore. While new menus are exciting, it becomes a juggling act between the popular staples that can’t disappear and the exciting new meals that will offer new dining options. The list of those that must stay is long and includes the ever popular lamb rump, dumplings gnocchi and crispy chicken burgers, she said. With any menus there are always surprises and Nikita admits that when she looks at what sells well at Cleavers Corner she’s constantly surprised that it’s their crispy chicken burger that people come back for time after time. That good honest dishes have become firm favourites should be no surprise because that’s part of the Cleaver’s food philosophy, Nikita said. “We have food from fancy to basics, but the basics are cooked really well and they all come with a twist” They’ve borrowed a little bit from several international cuisines, but they believe it’s important diners recognise the food they’re eating and that means traditional food taken to another level. The Cleavers’ team has a strong belief in home made is best. They make virtually everything from scratch and use the best possible ingredients and where ever they can, they use locally sourced products. Knowing where your products come from has a real feel-good factor, Nikita said. And knowing what’s in every dish is very important, she said. “Our staff are all trained that when we take a booking we ask if there are any dietary requirements. They taste every dish so they know exactly what’s in each. Product knowledge is really key.” When the West Street restaurant opened its door in August the customers flooded in and nine months down the track they find they’re fully booked several nights most weeks, she said.

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“We started with a bang and it stayed very steady and that’s really rewarding nine months down the track. There are plenty of nights of the week when it’s really recommended you book if you want to be sure of a table,” she said. Today Cleavers Corner runs like a welloiled machine. Its menu offers choices to diners of all tastes and virtually any dietary need can be accommodated. The restaurant offers breakfast, with this menu running until 11.30am as well as lunch and dinner, but a brunch menu is in the wings, particularly for weekends when late risers are often looking for breakfast style food late morning. “We’re still learning about our customers’ likes, dislikes and quirks as we go and that’s

good because you don’t want to get too comfortable,” Nikita said. While the dining room is the main focus of their business, Cleavers Corner also has a snug booth area that’s always busy. It’s booked by groups for after work drinks, by businesses wanting coffee meetings and by a steady stream of casuals who are happy to sit, sip and read the paper or work on their laptops. The Cleavers’ team know that good food is the foundation for a restaurant’s success, but they also understand that good customer service is an important part of the mix, Nikita said. “Our staff are well and truly on board with this, it’s everyone’s genuine goal. We all know that a smile makes such a difference.”

Their state highway one location means there’s a captive market passing their door, but there’s a real satisfaction in knowing up to 80 per cent of your customers are locals. And that means as time ticks by Nikita and her team are now getting to know many these by name. They’ve begun taking on the odd out-catering job and Nikita admits she’s surprised herself by tackling two weddings later in the year. Looking to the future, they could be the fore runner of more event catering. Cleavers Corner, West Street Opening hours, 8am – late Phone 3074343

There’s a real satisfaction knowing 80 per cent of your customers are locals.

THE PLACE TO LOOK AFTER OUR LOCALS.

Top quality food, beverage & service BREAKFAST, LUNCH & DINNER

OPEN 7 DAYS 8am - Late

For bookings (03) 307 4343

admin@cleaverscorner.co.nz

159 West Street, Ashburton

DINING Mid Canterbury 26 Ashburton Guardian

Stables Family Restaurant ADVERTISING FEATURE

Saturday, May 26, 2018

Building a reputation for good, honest food Tinwald’s Stables Restaurant has carved out a special place for itself in Ashburton’s dining history. For decades the eatery has earned itself a solid reputation as a place that will unfailingly deliver great bistro meals that remain true to that style of eating – no fuss, no fancy trimmings, just good honest food, cooked well. And in the hands of new owner Greg King, that won’t change, but there might be the odd tweak, the odd concession to today’s eating styles, but any changes will build on and add to the essential Stables experience. It would be a brave man to tamper with the grass roots Stables style, however, Greg said. “We’ve always had a great reputation as a traditional Kiwi style bistro restaurant and people love that. Our customers love that style of food, they like simple, honest food done well,” he said. And that food includes such staples as blue cod, schnitzel, roasts and steak, salad and chips or vegetables, the choice is yours. The Stables customers divide into basically two categories – pensioners who enjoy a special lunch deal and families and groups in the evening. Among the over 65s the Stables has become a regular lunch meeting spot and many days the restaurant is buzzing with older diners, Greg said. And at $16 for a main meal, dessert and tea or coffee, that should be no surprise. “We have a great clientele so why would we try and re-invent it. We do what our customers want. We buy good ingredients and we don’t over complicate our food. Too many places try to make their food far too fancy and then they struggle to do that when they’re really busy,” he said. Any changes in the Stables restaurant will take into account customer preference and Greg is planning to bring back a few old favourites as well as offering a wider range of specials to tempt diners to try something new. “It’s a balancing act between getting more and newer customers while we look after our loyal regulars, they’re our bread and butter. But, if you do the same thing

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for ever, you’ll end up going backwards” Vegetables have always been a feature of Stables meals and they’re sourced from around Canterbury. Greg is also selective about his meat and fish suppliers, opting to buy only quality ingredients. Later this year he’s planning big changes in the greater tavern complex. The main bar area will undergo a little modernisation and there will be a wider range of food available in that area. This will include lighter meals and snacks, platters that can be ordered by patrons who’re consuming alcohol. A coffee machine is also to be installed in the bar area. He knows there’s a captive market outside his front door on State Highway One and he wants to capture more of that

both as Stables patrons and in what will soon be the redesigned bar area. “We’re looking at a lot of options in the future and I’m looking forward to putting my own stamp on it, but any changes we make will be small changes that create atmosphere, it’s the small things that make the big difference,” he said. But with just eight months as the complex owner, and having worked his way through the transition from previous owners the Ashburton Trust, Greg says he’s not rushing things. It’s more important to understand his business and his customers first. While having come from ownership of Kelly’s Bar and Café meant he had a good handle on food and alcohol sales, his new

venture meant Greg also had to learn the ropes of running a bottle store and motels. That’s a lot to learn, but he says he’s loving every minute of every day. As he grows his business, Greg said he will not be losing sight of the fundamental quality that has driven the Stables as a restaurant. “We are absolutely a community place,” he said. The Stables, State Highway One, Tinwald. Phone 3087714. Hours: Tuesday – Thursday, noon – 2pm; 5pm – 8.30pm. Friday – Sunday, noon – 2pm; 5pm – 9pm.

We’ve always had a great reputation as a traditonal Kiwi style bistro restaurant and people love that.

The Stables Restaurant, family, friendly, local restaurant serving traditional style menus. OPENING HOURS Tuesday / Wednesday / Thursday 12 – 2pm, 5 – 8.30pm Friday / Saturday / Sunday 12 – 2pm, 5 – 9pm

103 Main South Road, Tinwald | Phone: 03 308 7505

DINING Mid Canterbury ADVERTISING FEATURE

The Lake House Saturday, May 26, 2018

Ashburton Guardian

Lakeside dining for every occasion When it comes to dining with a view it’s impossible to beat Ashburton’s The Lake House. The restaurant at the heart of the Lake Hood settlement is now an established part of Ashburton’s dining scene and has settled into a new era in the hands of Venetia Bingham. She’s been owner-operator for three years and says she loves the lake environment so much she’s now opted to build a house there. But it’s the restaurant that is her real passion. “We’re about creating great food with really good flavours, flavour combinations that really work, dishes that are something different to what most people would cook at home,” Venetia said. The Lake House food is not over complicated and there’s something for every taste, every occasion, she said. “It’s pretty casual, particularly during the day. You can just call in or sail up in your boat. At night dining is a little less casual but we’re not fine dining. We want people to come in and enjoy good quality meals that are good value too.” The Lake House is a feeling, an experience because of its unique location, she said. “This is the most beautiful place.” And it’s a beautiful place that more and more people are enjoying – for a la carte dining, coffee and a muffin, a drink or a casual snack. And it’s a place that is in high demand for functions, events and weddings. She is grateful to the building’s designers that they created so many flexible spaces. The dining area can be divided with roll in shelves, there are two meeting rooms that can double as private dining rooms and there is a casual indoor area with a pool table and dart board. And then there’s the deck that is full with happy guests most of the summer. Large functions and weddings are able to have the entire complex and smaller events can be catered for in any of the side rooms. Venetia said the success of her restaurant has everything to do with the enthusiasm and skill of her chefs. They’re the creative team and she gives them plenty of scope to

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come up with regular menu changes. Currently the menu changes fortnightly, to reflect seasonal produce. Some things are never taken off that menu however, – seafood chowder, fish and chips and a variety of burgers. “We have so many regulars and they say it’s nice to have something they know and love as well as something different. We always ask our diners what they think of anything new on the menu.” The restaurant buys and sources as much produce as possible locally. Currently feijoa are being delivered in quantities to the kitchen door and staff have devised a feijoa ice cream served in a brandy snap basket that’s wowing anyone who tries it. “The chefs love this sort of thing, for them it’s like getting back to basics.” They are moving away from large scale commercial meat suppliers, to Allenton Meats and staff have been on-farm

checking out the angus beef they’ll be using so they understand where it’s from and what it is fed. From opening at 10am the restaurant’s kitchen doesn’t close. Breakfast morphs into lunch that drifts into dinner. A few menu items change depending on the time, but if you want to dine, then you simply order and your meal will be served – with a smile. Venetia has high expectations and that means wait staff must ensure great food is matched by great service. The Lake House also sells takeaways – fish and chips can be ordered along with coffees, soft drinks and muffins to go. And come summer that’s big business with casual lake visitors. People wanting to enjoy the lake environment without having a full meal can do so by choosing from the snack menu – dumplings, bao buns, southern fried chicken.

“It’s great to see people coming here for a coffee or a meal and lingering to enjoy this beautiful environment.” During the winter there are regular theme nights – wine and beer tasting, quiz nights, casino nights, Fawlty Towers nights. Coming up are mid-winter Christmas dinner nights. Come spring, weddings become big business at the The Lake House. They’re Venetia’s specialty and she has hosted 370 weddings over the years but of all locations, The Lake House, is perfect, she said. The Lake House, Huntingdon Ave, Lake Hood. Open September to Mid May - 7 days a week, 10am util later; mid-May – August, closed on Monday night, but group booking inquiries welcome. Phone 302 6064, www.lakehouselakehood.co.nz

During winter there are regular theme nights - wine and beer tasting, quiz nights, casino nights, Fawlty Towers nights.

The Lake House Bar and Restaurant is a stunning and exciting social space situated on the edge of Lake Hood. From casual dining during the day to sunset dinners over the lake in the evening. Perfect for special occasions - weddings, birthdays. Boardrooms and meeting spaces for presentations and conferences are also available. Open 7 days a week 10am to late | Lake Hood Drive, Lake Hood Phone 03 302 6064 or book online at www.lakehouselakehood.co.nz

DINING Mid Canterbury 28 Ashburton Guardian

The Brown Pub ADVERTISING FEATURE

Saturday, May 26, 2018

Country, done good There’s a certain warmth that envelops you when you walk into the Brown Pub restaurant. An almost calming like feature that puts you immediately into a relaxed state of zen. Whether it’s the familiar feeling of a country-type pub with it’s laid back feel, or the warmth emulating from the log-burner that heats the longstanding building in the heart of the Methven township, you automatically feel comfortable. For decades, The Brown Pub has been delivering exactly what it perceives itself to be. Good, old fashioned, food that is done well. Based on that sole premise, it’s built a reputation on being an establishment that sits right on the edge of your typical pub-type venue and being a little more upmarket than the normal which draws it more toward being the fully-fledged restaurant it actually is. The chatter and laughter from the locally-strong bar next door to the two dining areas only adds to the atmosphere. But while the reputation is what it is, there is a really strong desire to be different and the wheels are in motion for The Brown Pub to become even more in the near future – opening themselves up potentially to a whole new market of customers. “We know what works here, but we are also keen to try and develop things further,” manager Jan Lukasek says. “What we offer is what people expect, but there is a really strong push to bring something new to the table too.” With a menu that boasts a wide array of food – from the traditional dishes like the shrimp cocktail and the famous Brown Pub Chicken Burger to the new-look additions such as the beef cheek and roasted monkfish. Head chef, Conrad Amaru has spent the best part of the last few months tweaking the new-look menu – an assignment that hasn’t been without it’s challenges. “Getting the perfect balance is the key ingredient,” he says. “We have so many dishes on here that are what this place is renowned for, I know that if I take our chicken schnitzel off the menu, we might as well not open.

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“But there is the desire for us to get away from just being the country pub that does country pub food too. “So, making sure we have enough of the tried, true and trusted as well as introducing some new dishes is what it has been all about.” The chicken schnitzel is a dish of infamy at the Brown with customers returning from week-to-week just to enjoy its luxury. A generous portion with a mouthwatering mushroom sauce poured over the top alongside a decent serving of fries and salad, it’s the first choice for many a visitor to the establishment.

Amaru said of everything that’s been added and tweaked, it’s the light meal of beef chilli that he’s most excited about. “It’s just slow cooked beef and beans, but with polenta fries. “I’ve never been a big fan of polenta, but these things are incredible.” Continuity is a big part of things too. Patrons who walk through the doors will find, after being struck by the warmth of the log fire, that the menu doesn’t alter throughout the day. What’s on offer at lunch time is exactly what is also on offer in the evening – serving the purpose of catering for

everything from the casual family dinner to the business lunch. The family aspect is a huge part of The Brown Pub make up too. With the Kids Eat for Free promotion, where kids under 10 eat for free is always popular and sees the mantra of the building being a country pub, turned into a real family orientated restaurant. Brown Pub, Main Street Methven Phone: 03 302 8045 Opening Hours: Open 7 days 11am until late

We know what works here, but we are also keen to try and develop things further.

$69

Kids 10 and under eat and stay for free*

T&C’s apply

Cnr Main St and Forest Dr, Methven | 03 302 8045 | stay@thebrownpub.co.nz

DINNER + BED + BEER

DINING Mid Canterbury

The Blue Pub

ADVERTISING FEATURE

Saturday, May 26, 2018

Ashburton Guardian

Iconic, traditional and a little bit different Built on its iconic brand, The Blue Pub in Methven has been serving the demands of tourists and local in Methven for decades. Best known for its chilled atmosphere and live music, the attached restaurant is the real hidden gem of a world-renowned establishment that has recognition in all parts of the globe. And just as the rest of the world around it evolves, The Blue Pub is evolving too – looking to cater for everything anyone might want and need, whether it be a light meal and a cold beer at the end of a hard day up on the slopes, the casual visitor looking for a unique experience on their journey or the hardy local who is in search of quality food, largely produced locally and delivered by the familiar faces that have been serving the Methven community for so many years. What The Blue Pub does well is entertain – and translating that from the hardwood floors of the main bar into the restaurant has been the challenge of the hard-working team of staff who are out to ensure that a complete experience is offered to anyone who walks through the doors. “We have this platform in which we can make someone’s experience of visiting Methven,” manager, Casey Crawford said. “It’s about giving them everything they might need, whether it be a platter to share amongst friends or a more serious meal at the end of the day – we need to be over everything and offering as much as we can.” Traditionally, that’s meant good food, delivered fast and efficiently, but the new focus is now more on the quality of what is being offered to customers. The recent arrival of new head chef, Heath Bashford has brought about a new look feel to the Blue Pub menu with a real noticeable shift towards a more gastro-pub like feel to the food being offered. Bashford comes to the business with a wealth of experience in the food industry. He’s worked in some of the best-known restaurants and hotels in New Zealand, played a part at the huge successful Salmon Tales in Rakaia and has plied his trade in England and Ireland, working in five-star restaurants, honing his skills and picking up little things here and there

which are clearly evident in the new winter menu that the Blue Pub is launching next month. “There’s a lot of what I’ve learned in there,” Bashford said. “But I want this to be more about what the customer wants than what I think might work so we’ve tried to bring a little bit of everything to the table.” There’s a lot to be said for a nice cold drink, sitting looking out over the main street of Methven after a day up the mountain and the introduction this season of three variations of platters, catering for everyone’s needs will be welcomed with

open arms. The platters come at three set prices, $30, $40 and $50 with each a little more up market than the next – opening the possibility of not only ski bunnies enjoying their delicacies but also other groups. “There’s something in them for all sorts of groups,” Bashford said. “The more traditional platter is for the likes of sporting groups, with the slightly more upmarket versions for business groups or large groups of friends out on a social engagement.” Everything that has been iconic on The Blue Pub menu is still there though.

“ DEAL

You’ll still get a wicked bowl of wedges or nachos, if you so desire, but the options are now more wide-reaching than they have ever been. Bashford’s leaning towards game foods and seafood drips its way through the menu too with the Wild Game Burger featuring tahr, venison and pork sure to be a hit with the hearty souls looking for something with substance. The Blue Pub, Main Street Methven Phone: 03 302 8046. Opening Hours: Open 7 days 11am until late

What the Blue Pub does well is entertain.

RECENTLY RENOVATED ROOMS AND GREAT VIEWS* T&C’s apply

Kids 10 and under eat for free*

T&C’s apply

1 Bakers Rd, Methven | 03 302 8046 | info@thebluepub.co.nz

DINING Mid Canterbury 30 Ashburton Guardian

Ski Time ADVERTISING FEATURE

Saturday, May 26, 2018

Ski Time, a Methven icon “We just enjoy what we do,” says Ski Time owner Pete Wood when explaining the secret behind his successful restaurant and bar. Harking back to the early years of Mt Hutt, the restaurant and bar retains an iconic status in the skifield town of Methven, and is a destination dining experience for Mid Cantabrians. Of Methven’s many restaurants, it is the furthest away from the town centre, located on the outskirts, on Racecourse Avenue. That adds to its countryside appeal, with views from its well-patronised verandah up to the nearby Mt Hutt and surrounding Southern Alps. People come not only for the views, but also for the warm ski-lodge atmosphere, enhanced by a roomy bar area and open fire, extensive wine list, and amazing food. Peter said that as well as enjoying what they do, Ski Time management, chefs and fellow restaurant staff focus on simplicity and consistency. “We don’t try to do anything too fancy. I think that’s always been our strong point,” he said. But it is simplicity whipped up with a whole lot of flair, as the current Ski Time a la carte menu is testimony to. The chefs focus on drawing in a range of flavours to create some tantalising sensations. Take for example the entrées of pan-fried scallops and prosciutto with lentil salad, and the Greek-style lamb fillet with toasted almond and salsa verde. Even if you don’t know what some of those words mean, be comfortable in the knowledge they translate to delicious. Salads feature ingredients designed to satisfy the palate in every way possible, with additions such as goat’s cheese, roasted capsicum and rocket, new potatoes, blue cheese, pear, and paprika mayo. Entrée and mains include vegetarian options, and for customers with special dietary requirements, they are advised to just sing out and let restaurant staff know so they can dish up a tasty meal. Among the more creative main options are a rosemary and lemon duck breast, served with a honey roasted kumara, green beans, red currant and whisky jus, as

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well as beetroot-marinated salmon served with pea puree and gourmet potatoes. These sit alongside the forever popular pork, ribeye and lamb dishes, all cooked to perfection. Desserts are just as divine, and include a caramel and pecan tart with brandy cream, lemon and coconut crème brulee, and chocolate and bourbon pudding with toffee mascarpone and pistachio. The restaurant menu is changed every four to five weeks, except in winter, where an extended menu is set for the season. Peter said he and wife Susi are helped by their focus on employing good staff, and nurturing their talent accordingly. There is to be a team of four chefs over winter,

increasing from the allocation of two-anda-half over summer. “Happy staff makes happy food which makes happy customers,” Pete said. Ski Time is among restaurants throughout the town in the kids-for-free programme, so one adult ordering from the main menu entitles one child aged 10 and under to a free meal from the children’s menu. Ski Time was first established by Pete’s brother Owen in 1985. The pair were from Australia, and Pete made the trip across the Tasman after Owen invited him over, and he has been here ever since. His background is in hospitality, and he is a former head chef and hotel manager.

The restaurant has been at the cutting edge of dining trends over the years. It began by making its own breads and pastas, and had a cook-your-own steak grill in the 1980s. It was the first place in town to get an espresso machine, and was even the first restaurant in New Zealand to go smoke-free. Summing up what he and so many others like about Ski Time, which also offers accommodation, Pete said it was “all about hospitality, atmosphere, and creature comforts”. “Everything about Ski Time is just right, from the open fires, en-suite rooms and cosy ambience, to the extensive wine list, great food and brilliant service.”

We don’t try to do anything fancy. I think that’s always been our strong point.

The perfect location for your event…

www.skitime.co.nz (03) 302 8398

DINING Mid Canterbury ADVERTISING FEATURE

Saturday, May 26, 2018

CAFE PRIMO

Ashburton Guardian

muffins and cakes is sometimes supplemented with those from a specialist bakery in Christchurch. Dishes prepared each day to order are delicious to say the least, and the specials board is a regular feature much loved by customers. On the lunchtime specials this week was chicken and mushroom pie with Primo salad and sauces, and thyme and chicken liver pate, with feijoa chutney and toasted ciabatta. Marya began her affair with superb cuisine when she was in her 20s. “I don’t like complicated fusion stuff, I like real flavours,” she said. She was in Zurich and working as a live-in personal assistant for a family where the parents were both architects. Sharing their passion for food with their young assistant, they gave her a Betty Bossi cook book. “I just loved this cook book, I couldn’t wait to meet Betty Bossi, only to find out she didn’t exist, it was just a brand.” Marya went on to own and operate a successful New Zealand baking company, before returning to her home region of Canterbury more than 20 years ago with her young children. Café Primo also does catering, and can open for groups outside of its regular hours of 7am to 5pm seven days per week.

Great food with a smile Serving great food with a smile is the speciality of The Pantry in Methven. The eco-friendly takeaway coffee and sandwich shop on Main Street is a bright and busy spot in the town centre. Whether it’s for sandwiches made from scratch, or a freshly-prepared cabinet option, The Pantry is the perfect place for those wanting to grab something healthy for morning tea or lunch. The Pantry owner-operator Victoria Totty and her customers delight not only in the fresh food, all prepared on site, but also amazing coffee. Coffee is from Vice which roasts and sells a variety of high quality beans from around the world. People can choose a disposable cup, keep cup or ceramic mug from the shop’s new colourful mug wall. Most popular pre-made sandwich options include a chicken pesto ficelle, and coronation chicken. Many like to have sandwiches made to order, and for this customers choose a main filling, a dressing, and either lettuce salad or coleslaw. These are served on wholegrain bread, while alternative bread and gluten-free options are available. Baking is the speciality of Victoria and The Pantry staff, and the in-store cabinet has a bountiful display of slices, muffins and scones, replenished daily. The business is well known around Methven for its cheese and spinach scones, available every day. Ingredients are sourced from

throughout the district or region. All eggs are free range, from local hens on an MPI-approved farm. Victoria first began to give consideration to establishing The Pantry as she raised her young children in Methven. Her background was in hospitality, having worked in hotels in her home country of England. She came up with the idea after seeing that while there was plenty of variety when it came to dine-in cafes in Methven, there was a lack of grab-and-go lunch options. “I felt there was a market for something like this,” she said. The Pantry has developed a local following, with regularly updated Facebook and Instagram pages letting people know about new initiatives and any new food items for sale. Customers regularly post their praise on the reviews area of The Pantry’s Facebook page, and the business has an enviable five-star rating. “I’m just very proud of it really,” Victoria said of the business. “When you go with an idea in your head and you can make something happen, all those nerves never go away. But the satisfaction of doing something like this is a real boost.” The Pantry is open seven days per week, hours are 6.30am to 2pm Monday to Saturday and 7am to 2pm on Sunday.

121 Main Street, Methven 38 McMillan Street, Methven

THE PANTRY

Wholesome food with an eclectic vibe Locals and visitors to Methven can not help but gravitate towards Café Primo & Secundo in downtown Methven. They are attracted not only by the wholesome and nourishing food on offer, but an eclectic vibe giving the feel of a café which is a home away from home. Café Primo is a place where the music is always playing, and in-house vintage furniture, bric-a-brac, artworks and collectibles create many a cosy nook for customers to hide away from the pressures of the world. “Here, there and everywhere,” is the standard answer proprietor Marya Trengrove gives to customers who ask where she gets all the shop’s collectible items from. They, alongside the soulsustaining coffee and food, are all for sale. Visitors enjoy the stammtisch, that is the “table for locals”, catching up on the day’s newspapers and enjoying a view straight out the window up to Mt Hutt. Marya is a foodie from way back, and one of the dishes she specialises in, perfect for a ski town, is soup. The tomato soup with parmesan and herbs has been served every day ever since the café opened 14 years ago, while other popular varieties include bacon bone and mushroom. Food is prepared on the premises, although the range of enticing scones,

Cafés

Phone 03 302 9060

Hours: - Monday – Friday 6.30am – 2pm Saturday - Sunday – 7am till 2pm

DINING Mid Canterbury 32 Ashburton Guardian

Cafés ADVERTISING FEATURE

Saturday, May 26, 2018

CAFE TIME

REFLECTIONS

Keeping the public fed for 14 years After 14 years in the café business, Scott Stringer knows a thing or two about what makes a café run. He’s been the baker, pie maker, sandwich maker and front person at Tinwald’s Café Time for all of those years and says there’s only one secret to keeping a café pulling in the crowds and that’s food that’s of a consistently high quality and food that matches customers’ expectations. Over those years, Scott says he’s created a range of cabinet and hot food that has not changed significantly. Some items have been deleted, others introduced, but it’s the pies, toasties, rye bread sandwiches and a range of good, honest lunch food that have carried the day. “We’ll try new things every one or two months but people keep coming back and asking for the old favourites. I guess people are quite habitual,” Scott said. “Pies are definitely some of our best sellers, as well as chicken on rye sandwiches and we sell a lot of wraps and a lot more meals today. Normally we’ve been a quick stop for a takeaway and a coffee, but now people are likely to want to stop for a bit longer and have a meal.” Scott says his café does not try to emulate the food styles of upmarket city

cafes, he specialises in good, honest food well prepared and well cooked. “We’re no frills, we do what we do and we do it well. All cafes are different but I never check out other cafes, I don’t believe in that I just concentrate on what we’re doing here.” And what he’s doing is baking mouth watering cakes, pies and quiches, preparing bread rolls, panini and sandwiches that are more than generous with their fillings and filling the hot food cabinet with hand crafted pies and savouries, hot chips, toasties and cheese rolls that keep customers coming back week after week, month after month. Scott is still doing the 4am shift that starts the day’s baking and he still likes nothing better than spending time behind the counter serving customers. As well as their café, owners Lisa and Scott Stringer offer a catering service and fundraising options and will bake speciality large cakes to order. They are also able to make pies for those with their own meat. Café Time, State Highway One Phone 3072776. Open 7 days: 6:00 am – 6:00 pm, www.cafetime.co.nz

Fresh Food Made Daily on Premises

Optional Dine-in or Takeaway

Creating food that tastes as good as it looks When Sarah Kingsbury checks the food cabinets in her café, Reflections, she’s looking for just one thing – food that looks so good you simply want to eat it. And she knows that her team of chefs have the same belief. When it comes to food, good looks and great taste and you can’t go wrong, she said. With a background as a chef and baker, Sarah has a solid knowledge of the food industry to draw on, but while she looks at food with a professional’s eye, she knows that it’s what her customers want and like that’s really important. As well as great cabinet food, the café has a daily menu that offers salads, soups and in winter a hot dish. Quiche, stuffed potatoes, toasties, smoked chicken pizza, bacon, mushroom and cranberry filo, souvlaki with Moroccan chicken, frittata, those are just a small sample of the creations designed to tempt the palate. Add to those a range of cakes and muffins, and making your lunch time choice is not easy. If you’re an early riser, the café also offers a range of breakfast items that ensures the dining area is buzzing from early morning until it shuts for the day at 4pm. No matter how good your food, if your customer service is not up to the mark,

then you’ll never be a winner in the hospitality business, Sarah said. “And that means I like to be out front, but I’m also available if I’m needed in the kitchen.” Her customers are always keen to try new items in the food cabinet, but they also make it clear there are favourites that must remain – custard squares and special toasties are two of those. There are two layers to the Reflections business – the café and catering, with the café the front shop for the growing catering arm. “The two feed really well into one another.” With two and a half years as café owner behind her, looking ahead Sarah says she’s keen to relocate to a large premises, one where she’ll have additional space to accommodate groups wanting to combine a meeting with lunch. But whatever the location or size, the one thing that won’t change is food that looks good and tastes good, she said. Reflections Café, 198 East Street Opening hours: Monday – Friday, 7am – 4pm; Saturday, 8.30am – 2pm. Email: reflectionscafe2015@gmail.com; www.reflectionscafeandcatering.com.

WE MAKE OUR OWN

FUDGE RETAIL & WHOLESALE

Reflections Cafe is just the place to experience an authentic cafe atmosphere. Friendly staff, phenomenal food and marvelous coffee. Need a place to hold your breakfast get together be it business or friends, that is what Reflections Cafe does.

• Wide Variety of Food • Great Coffee • Public Toilets • Customer wiﬁ available

Open 6am - 6pm Every Day Main Road, Tinwald, Ashburton. Ph/F 03 307 2776

Reflection’s Catering specialises in creating the classic event menu you are looking for.

reflectionscafeandcatering.com reflectionscafe2015@gmail.com

198 East St, Ashburton

03 308 4732

021 155 2305

DINING Mid Canterbury ADVERTISING FEATURE

Cafés Saturday, May 26, 2018

TASTE CAFE

ROBERT HARRIS

Making healthy food that’s also great Providing healthy food that looks good and tastes great are all the motivation Kim Jamison needs to keep her café Taste at the top of its game. She’s been the driving force behind the Countdown complex café for 11 years and says she loves the business as much today as she did on day one. “I love food, coffee and people and those are the three things you need in a café,” she said. Over the years Taste has grown, changed and matured, but that’s all been done carefully and by gauging customer reaction, Kim said. “We’re trying to bring in healthier options, but we need to do this slowly because we’re changing people’s habits. I’m a believer in food that’s good for your soul and that means thinking about flavours and making a change to things that are better for you,” she said. In saying that, there are still staples that have been on Taste’s menu for all of those 11 years. Some things will never be changed. Scones, friands, salads, they all sell out most days. Everything at Taste is made in the café kitchen – except bread. “Yes, I’m really fussy about ingredients. It might cost a little more but it’s worth it.” In winter, soup is always a hit and it’s

Ashburton Guardian

based around whatever is in season and in the summer ‘soul bowls’ have been extremely popular. They’re bowls filled with healthy savoury foods. Kim’s place in the café is behind the coffee machine. It’s something she’s passionate about and she knows that a café that makes great coffee will build a solid base of regular customers. “I’m in at 6.30 each day and I do coffee. I love making coffee and I like to make sure everything is set up for the day, food’s in the cabinet and it’s all looking good.” She’s adopting an earth friendly approach to business, no longer stocking plastic containers and utensils and providing discount incentives to customers to use keep cups for hot drinks. Out-catering is a side of the business Kim loves and while it might be time consuming making dozens of canapes and creating taste tempting platters, the end result is worth the effort when she delivers those platters to office, business and home functions.

Taste

Taste Café, Countdown complex Opening hours: Monday – Friday, 7am – 5pm; Saturday, 8.30am – 4pm; Sunday, 9am – 4pm.

Fast, friendly service with top notch food When Dale Gray unlocks the door at his Robert Harris Café each morning he looks at traffic on State Highway One and knows it’ll be another busy day. Dale and partner Steph Ching have been three years in their business and say they’re as passionate about providing good food and good service to hundreds of customers every day as they were on day one. Great food and great coffee are the two hallmarks of any café, but the extras they provide are fast, first class service and an assurance for customers that the food cabinets will never be empty. While some cafes might stock up their cabinets once, they’re cooking, baking, filling sandwiches and rolls throughout the day. Cabinets are stocked from scratch each morning with Dale starting prep at 5am. Like any franchise there are certain menu items that are required, but Dale and Steph have added a wide range of both cabinet and menu items. For them, there’s nothing better than watching customers struggling to make their minds up about what to eat because the choice is so wide. And it covers just about every type of café food – from scones and muffins through cakes, slices, panini, quiche, tarts, sandwiches and hot food from

cheese rolls to toasties and just about everything in between. Breakfast is big business at Robert Harris with their menu covering everything from top seller eggs benedict and ‘the big breakfast’ to breakfast stacks and museli. It’s available until 2pm. Top sellers from the menu are the angus beef burger and a chicken or salmon salad. There’s always soup on the menu and that’s a big hit come winter, Dale said. “Everything here is made on site so it’s all very fresh and the only thing we buy in is gluten free biscuits.” No matter how busy the café, Dale and Steph say waiting time at the counter is short. That’s how the café is designed and that’s how it’s staffed. “We like to work out front and be seen, people like to see the owners out there working. It’s our business and we want to be out there on the floor making sure everything is running the way we like it to run.” One of the café’s big strengths is the great team of employees, Dale said. Robert Harris Café, 361 West Street, Ashburton. Opening hours: Monday – Thursday, 6.30am – 4.30pm; Friday to Sunday, 6.30am – 5pm.

cafe

Soul food

CONSISTENTLY TOP QUALITY COFFEE AND FOOD Breakfast, lunch, coffee, smoothies. VF and GF available. Large selection of cabinet food all made daily on site. Newly refurbished café with child and dog friendly, smoke free outdoor area.

03 307 0307 COUNTDOWN NORTH

ADDRESS 361 West Street PHONE 03 307 6377 EMAIL ashburton@rhcafe.co.nz

HOURS

Mon - Thu 6.30am - 4.30pm Fri - Sat 6.30am - 5pm

DINING Mid Canterbury 34 Ashburton Guardian

Cafés ADVERTISING FEATURE

Saturday, May 26, 2018

SALMON TALES

CAFE MAYFIELD

Starring salmon and much, much more From the moment they open their doors in the morning, the team at Rakaia’s Salmon Tales Café are kept on their toes serving a steady stream of customers – passing traffic, locals and virtually every day bus loads of tourists. And for many of those customers, the meal of choice involves salmon. Owner Judy Brown is passionate about food and passionate about ensuring every customer walking through the café’s doors has food they’ll enjoy, food they’ll remember. Salmon Tales is not about elegant or fancy food, it’s about good food, hearty meals with everything well cooked and well presented, she said. “We are very aware that people are spending good money and we want to ensure they receive a generous serving of really good quality food.” While a feature of the café are the outdoor salmon ponds, the salmon they serve comes from Akaroa and it stars in several cabinet food items and features regularly on the menu – salmon salad, salmon cakes, pan fried salmon, eggs benedict with salmon. There are also packs of smoked salmon to buy. The menu and cabinets are also stocked with home made pies and toasties, an ever-changing choice of soup, quiche, pannini, filled rolls and fresh from the oven scones and muffins.

As winter warmers, little hot pots are also featuring. “Staff come up with dishes for the specials board and I’m always open to different ideas,” Judy said. Perhaps surprisingly for an inland restaurant, cruise ships are big business. Bus loads of passengers from ships moored in Akaroa harbour have been calling in for more than seven years. While enjoying morning tea, their buses are loaded with packed lunches made on premises. Some days those number 180. Tour buses also have the café on their agenda. Most phone ahead, but it’s not uncommon for one or two buses to pull up and unload dozens of passengers all wanting food at the same time. And that’s where having a great team in the kitchen and behind the counter makes all the difference, Judy said. “I’m really hot on welcoming service, greeting people with a smile. We like to make people feel good.” A slice of Salmon Tales business is done behind closed doors, in a private meeting room that can be hired, catering provided of course. The café has also become a mid-way meeting point too for people coming from Christchurch and Timaru. Salmon Tales, Rakaia. Phone 3035450. Open from 8am – 4pm (winter hours)

Great food, great people

Carrying on a proud tradition It has been no small task for Michael and Debbie McCormick in taking over Café Mayfield. Among items on their job description has been to carry on a proud tradition of a store and coffee shop servicing locals and tourists for generations. Café Mayfield was formerly owned and operated by Debbie’s parents, Kevin and Gaye Monson, for about 25 years. And they left some big shoes to fill, not only operating the business as a tea rooms and café, but also a convenience store selling groceries, and a giftware shop. It’s a challenge Debbie and Michael, whose backgrounds are in accountancy and building respectively, have risen to, and are enjoying immensely. Debbie said her parents were a hardworking couple, who have now settled into retirement in their home country of Australia. She and Michael took over the business in September last year, and had kept a similar formula to Kevin and Gaye. They had, however, refined the gift store to

include just the most popular items, and extended the café side of the business, according to demand from both locals and tourists. Village residents, visitors and tourists driving along Scenic Route 72, can not resist popping in for a coffee, and taking a seat either at one of the café’s indoor tables or outside in an adjoining courtyard. Everyone loves a good coffee, Debbie said, and Café Mayfield staff are trained baristas. The café side of the shop does not restrict itself to traditional café fare, but also sells hot food. Takeaways have boomed over the years, and Café Mayfield is known in particular for its fish and chips. Café Mayfield sandwiches are made on site, while hot pies, muffins and other baked items are sourced locally. Café Mayfield is located on Scenic Route 72, and its hours are 8am to 6pm seven days per week.

A great little friendly Cafe in the heart of Mayﬁeld

A Fabulous Café in the shadow of the Iconic Rakaia Fish

Salmon Tales Café

Fully Licensed Café/Restaurant

Open 7 days 8.00am – 4pm

Phone 03 303 6210

DINING Mid Canterbury

Takeaways

ADVERTISING FEATURE

Saturday, May 26, 2018

Kebizza

Ming Wah Chinese Takeaways

Specialises in • Kebabs • Pizza • Tacos And • Nachos

More than 10 popular dishes in our buffet. You can fill the container with combinations of your favourite dishes. Small $10.50 Large $16.00 Open every Thu to Sun 5pm – 8pm

Open Sun – Thu 11am – 8.30pm Fri, Sat 11am – 9.30pm

Purple Dragon

McDonald’s

Japanese Ramen Noodles and Dumplings Mobile Shop.

Serves breakfast, lunch, dinner, coffee and drinks

Walk-ins welcome Good for groups or parties Open July – August – September Friday and Saturday 5pm – 8pm

Open Lunch: Thu, Fri, Sun 12pm – 2pm Dinner: Mon – Closed Tue, Wed, Sun 5pm -8.30pm Thu – 5pm 9.30pm Fri, Sat 5pm – 10pm

Ashburton Guardian

Open 24/7

157 Wills St, Ashburton 03 308 6384

26 Forest Drive, Methven /purpledragonnz /purpledragonnz /purpledragonnz www.purpledragon.co.nz

Pizza Hut

Sims’ Bakery

KFC

Domino’s Pizza

Stacks of delicious pizzas from only $5. It’s pizza party time! Order now. Fresh & tasty sides. Pick up deals. Delivery deals. Easy online ordering. Delicious desserts.

Come in and grab a coffee or a cold drink and choose from a range of baked goods for your lunch down at Sims’ bakery.

KFC is a fast food restaurant known for its bucket of fried chicken, plus wings and sides.

Open Sunday – Thursday 11am – 11pm Friday / Saturday 11am – 12pm

Open Mon – Fri 5am – 4pm Sat and Sun closed

Open 7 days 11am – 11pm

84 East Street, Ashburton 0800 838 383 www.pizzahut.co.nz

123 Main South Road, Tinwald, Ashburton 03 308 5774 simsbakery@xtra.co.nz www.simsbakery.co.nz

Open Mon – Wed 10am – 10pm Thurs 10am – 10.30pm Fri – Sat 10am – 11pm Sun 10am – 10 pm

We knew there are some passionate puff pastry lovers out there, but after seeing the results of our online petition, we knew it was time to bring it back, we’re excited that customers love puff pastry and it is vegan friendly. Customers can add puff crust to any Value, Traditional or Premium pizza for a limited time only.

68 Dobson Street, Ashburton 03 308 9094 www.kfc.co.nz

55 Dobson Street, Ashburton 0800 30 40 50 www.dominos.co.nz

119 Archibald St, Ashburton 03 307 5899 /Kebizza - kebabs & pizzas

RICE DISHES $3.00$3.00

56. BASMATI RICE Steamed white basmati rice.

$14.99 $13.99

57. BIRYANI CHICKEN Rice cooked with the curry of chicken Indian style.

58. BIRYANI LAMB / BEEF 59. BIRYANI VEGETABLE Fresh mixed vegetables cooked with rice, masala sauce & rose water.

INDIAN CURRIES GIVE IT A GO!

$14.99

$12.99 $14.00

$16.99 $16.99

60. PRAWN BIRYANI

TRY MOUTH WATERING

$15.99

Rice cooked with the curry of any chosen meat in Indian style.

SIDE DISHES 61. POPPADOMS (each)

FULLY LICENSED • BYO ONLY BEST CURRY IN TOWN!

$0.50

$2.00

65. RAITA This is a

LUNCH SPECIAL Any Curry + Rice + Naan and choice drink ( juice or soft drink)

22A Robinson Street 03 307 2288

110 Tancred Street ORDER ONLINE 03 308 2140

SPECIAL COMBO CURRY NIGHT• $15.99 ANY CHOICErice, OF VEG, LAMB, CHICKEN Any curries, naan & can of drink BEEF WITH RICE $13.50

Great tasting FoodTAKEAWAY at greatand prices made Offering DINING, CATERING for all your special occasions from the finest quality ingredients and using traditional methods. front Open

117 Archibald Street Takeaway Only • $50 03 307 7537 HOT DEAL

choice of drink (Juice or soft drink)

TRY OUR SIGNATURE DISHES (Dine in only) ONLY $10.00

Open St 6am to 3:30pm Mon to Fri st

& 1.L DRINK

LUNCH SPECIAL TAKEAWAY MENU Any Curry + Rice + Naan and a

Taj Spice M

Open ANY TWO LARGE NON VEG Mon & Tues 4:30pm to 9pm CURRY OF YOUR CHOICE Wed 11:30am to 2pm & 4:30pm to 9pm ANY ONE VEG. Thurs 10:30am to CURRY 9pm OF YOUR CHOICE Fri 10am toTHREE 9.30pm LARGE RICE AND Sat and Sun 10:30am 9pm POPPADOMS THREE PLAIN NAAN to / THREE

Excellent basic Kiwi Food with great basic 110 Tancred Street Kiwi prices. Ashburton All served with good service and humour by Neil & Margaret. The popular choice for Breakfast and lunch in Riverside. NZ cr

ENTREE SAMOSA OR ONION BHAJI

Taj Spice

n Ta

proper fish shop with a range of $4.00 whole fish and fresh fillets whilst offering traditional fish & chips and burgers. $2.50 COKE / SPRITE / FANTA CANS Visit a family run business which gives the FAMILY best choice with expert PACK service and advice. (Chef’s Reccommendation) Yoghurt with shredded cucumber and carrot that soothes when eaten with spicy curries.

Riverside Food Bar

64. HOT MIXED PICKLE

We use only the finest quality ingredients and traditional methods to create Classic and Contemporary Indian Cuisine

Ph: 03 308 2140 Mobile: 022 1755 602 021 115 9331

H w

Fresh Fish Tinwald

$2.00

63. MANGO SWEET CHUTNEY

Restaurant & Takeaway

Open 7 days a week!

H in

$2.00

TAJ SPICE

Lunch 11.30am - 2.30pm (Mon - Sat) Dinner 4.30pm till late

Wafer like cracker made from lentil / chickpea flour

62. TAMARIND / MINT SAUCE

Cnr West & Moore Streets, Ashburton 03 307 6183 www.mcdonalds.co.nz

AND LAGER NIGHT FREECURRY DELIVERY FOR ORDERS WEDNESDAY DINE IN ONLY $22 ABOVE $50 WITHIN 3KMS ASK FOR QUERIES

ONLY $10

Lunch Mon-Sat 11am to 2:30 pm Dinner 7 days 4:30pm to 10pm

www.taj-spice.co.nz MENULOG.CO.NZ

Harvey’s Bakehouse What do a warm loaf of bread, an irresistible sweet slice and a hearty pie have in common? They’re all baked fresh at Harvey’s Bakehouse! We’re an old fashioned bakehouse, crafting fresh baked goods 6 days a week. CREEK ROAD Weekdays 7am - 5pm Saturday 8am - 3pm RAKAIA HIGHWAY Weekdays 7am - 4.30pm Saturday 7am - 3pm Find us on Facebook!

DINING Mid Canterbury 36 Ashburton Guardian

Maps ADVERTISING FEATURE

Saturday, May 26, 2018

ASHBURTON

17 5 3

10 12 13

6 7

LAKE HOOD

TINWALD 22

21 18

1 - Riverside Foodbar 2 - Domino’s Pizza 3 - KFC 4 - Pizza Hut 5 – McDonalds 6 - Reflections Café

7 - Taj Spice 8 - The Somerset Grocer 9 - Braided Rivers 10 - Cleaver’s Corner 11 – Speight’s 12 - Ming Wah Chinese Takeaway

13 – Taste Café 14 - Miyabi Japanese Restaurant 15 – Robert Harris Café 16 – Harvey’s Bakehouse 17 – Hotel Ashburton 18 - Sim’s Bakery

19 - Kebizza 20 - Fresh Fish Tinwald 21 – Stables Family Restaurant 22 – Café Time 23 - The Lakehouse Restaurant & Bar

DINING Mid Canterbury

Maps

ADVERTISING FEATURE

Ashburton Guardian

Saturday, May 26, 2018

MAYFIELD 1 – Mayfield Café

Mayfield School

METHVEN

1 – The Pantry 2 – Primo & Secundo 3 - The Blue Pub 4 - The Brown Pub 5 - Ski Time

6 2

6 - Purple Dragon

4 3 1

RAKAIA 1 – Salmon Tales Café Restaurant & Bar 2 – Harvey’s Bakehouse

MACROCRAFT FURNITURE’S

SUPER SALE

Now $550 Now $645

Macrocarpa 2 drawer Hall Table with shelf 1.2m long

Now $560

White Mahogany TV Unit 1.8m long

NZ Pine Corner TV Unit 1.1m long

Now $1,165 NZ Pine Cotlins Display Cabinet 1.96m high

Now $520 Macrocarpa Coffee Table 1m x 550mm drawer + shelf

Now $526 NZ Pine Glass Display Cabinet 1.2m high

Now $882

Queen size black vinyl bed + mattress

Now $222

NZ Pine 3 drawer Bedside

Now $475 Jessica Pine 6 drawer Lingerie chest

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Jessica Pine Queen Size Bed

Now $579

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Jessica Pine 6 drawer Chest

Jessica Pine 5 drawer Chest

Now $499 Now $222 Jessica Pine 3 drawer Bedside

Now $1,136

Now $1,063

Oak 1.5m Entertainment Unit

NZ Pine 4 drawer Hall Table with Shelf

NZ Pine Wardrobe 1.9m high

Now $1,980

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Macrocarpa 1.8x1m Dining Table + 6 Chairs

NZ Pine 1.8m long TV Unit

Now $425

Now $288

Now $1,316

NZ Pine 2 drawer Hall Table

NZ Pine Desk with Leather Insert

Macrocarpa 1m x 1m Bookcase

103 SOUTH STREET, ASHBURTON - 03 308 0417

www.macrocraftfurniture.co.nz

Mon – Fri 8am-5pm Sat & Sun 10-3pm

Made to ORDER our specialty in macrocarpa, pine, oak, New Zealand oregon, recycled rimu