Hop along to Gebbies Valley Follow the three lop eared rabbits to a place just far enough away and still close enough for an easy day trip in the school holidays.
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he White Rabbit Garden Cafe is adored by children. It is home to Carrot, Blue and Basil who live in their own cottage, at the bottom of a run. As with many in the property market, the trio are planning improvements. Owner Theresa Temesvary says the rabbits have their hearts set on an Alice in Wonderland garden. “What the rabbits want, the rabbits get. We would love to have input from the kids about
what would be fun for children and the rabbits. So, come out and let us know your ideas.” Fanciful ice creams with edible rabbit ears and cherries for noses, could be another reason that the children love the cafe. There’s a dedicated kids menu that includes Humpty Dumpty Eggs and Soldiers, Munchkin Platter and Bunnycakes. The adults can treat themselves to an ice cream
spider, or a milkshake. There are so many delicious options for brunch, fresh sandwiches, salads and yummy home baking.
Make The White Rabbit Garden Café in Gebbies Valley, on the Christchurch Akaroa Road, the first stop on your next date with Akaroa.
www.facebook.com/thewhiterabbitgardencafe
Liquorice allsorts One of the lovely recipes in ‘Harbour Kitchens Another Helping’ cookbook, published by the Lyttelton Education Charitable Trust as a fundraiser for Lyttelton Primary School. CONTRIBUTED BY RITA NORRIS
Makes 120 pieces
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his recipe came from Ann Stanaway through a Christmas workshop in the late 1990s run by the Well Women’s Group. It has become a family tradition to make these every Christmas! I sometimes make half from raspberry liquorice for colour contrast. Combine 600g dessicated coconut and 400-600g icing sugar with enough condensed milk (usually a 400g tin) to get a pliable mixture. (I use a 60 percent coconut/40 percent icing sugar ratio).
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Divide mixture into three parts and add food colouring of your choice to each one. Take a small handful of mixture and shape it into a rough rectangle, place a piece of liquorice (try RJ’s Soft Eating Natural Liquorice, 2 x 300g bags) in the middle and fold mixture around the liquorice to form a log. Roll in coconut. Place in fridge to firm, and then cut each log into 4-5 pieces. Available at Lyttelton retailers or at www.harbourkitchens.org
