10 minute read
53 Food and drink
Cocktail HOUR
Secret Garden
Your taste buds will be led to a secret garden they will never want to leave with a sour ratio of 4:2:1 using Cachaça, lemon juice and hibiscus, with an activated charcoal simple syrup. Shaken and served straight up and smoked with hickory cold smoke.
The Botanist
A delicious cocktail delicately balanced yet full of flavour, lime tartness, natural honey sweetness and a beautiful depth of flavour from our New Zealand Botanical Greenstone Gin, all combined with fresh mint and aloe vera to create this perfectly divine drink.
Dark and Stormy
The Dark and Stormy allegedly got its name from an old sailor who compared the drink’s murky hue to the colour of storm clouds. This recipe was handed down from local legend, Jamaican Dave, and combines Black Spot Rum with Royal Jamaican Ginger Beer, a splash of lime and a dash of angostura bitters. Perfect to summon your inner pirate.
Cherry Bounce Old Fashioned
George Washington was so fond of cherry bounce that he packed a canteen of it for a trip west across the Allegheny Mountains in 1784. This cocktail combines Luxardo cherry and cinnamon infused bourbon, nutmeg simple syrup and bitters. Stirred down and served over large ice blocks with grated cinnamon over an orange peel.
Meet your local Sprig + Fern Tavern owners
Sprig + Fern Brewing Co. beers and ciders are well known around New Zealand, and Sprig + Fern Taverns are popular in their communities with eight in Nelson Tasman and 14 nationwide. This month we get to know Pete Fry and Sue Bloomfield who own Sprig + Fern Mapua and Sprig + Fern Motueka.
What do you do for fun? That’s if you ever have spare time between running your businesses? Pete: Coastal walks around our local area, gardening, playing pickleball. Watching sport on TV to relax. Sue: I enjoy being a nana, and some yoga, line dancing and power hooping.
What made you decide to own two Sprig + Fern Taverns? Pete: Sue and I wanted to work together. We liked the Sprig + Fern brand and concept. Sue: We liked that Sprig + Fern Taverns don’t have pokies, pool tables or screens. They are family-friendly and have that ‘extension of your home’ atmosphere.
Favourite craft beer on tap at your taverns currently? Pete: OG Pilsner, I find it so pure and refreshing. Sue: I enjoy the flavour of the Crème of the Hop Nectaron® Pale Ale, but Ginger Beer is my lifelong favourite.
If you could only drink one style of beer for the rest of your life, what would it be? Pete: A lager, like Tasman Reserve.
What makes Sprig + Fern Mapua special? Pete: The building is awesome, nestled into the hill and the elevation, it’s the jewel of the Mapua township. Our chefs produce excellent food to accompany the extensive craft beer range. Sue: The sense of community. We have met some fabulous people - locals and visitors. We also appreciate our staff. Favourite local sports team? Pete: Tasman Mako, a team of over achievers, mostly home-grown men playing an attractive style of rugby. Sue: The ‘Racquet’ boys and ladies are always a laugh! Favourite National sports team? Pete: All Blacks, just ahead of the Black Caps. Sue: I enjoy watching All Black games with Peter.
What keeps you motivated to own businesses in Nelson Tasman? Pete: Living and working in a beautiful area with the best climate in NZ. The continual growth of the business, our staff, and the Sprig + Fern brand. Sue: Owning Sprig + Fern Mapua has enriched our lives in so many ways.
Offering 18 core beers and ciders on tap, as well as limited release products which are often experimental in style or the hops used. From hazys through to porter, hard seltzer and ciders, there is something on tap for everyone. Open 7 days Mon to Fri - 2pm to late Sat & Sun - 12pm to late
Aroha Chocolate
Handcrafted by their master chocolatier using only the best ingredients, from the finest Belgium Callebaut chocolate to Nelson grown raspberries, Aroha Chocolates are famous for their delicious, distinctive, and lasting flavours. Your next perfect gift for a birthday, anniversary, corporate gift, Mother’s Day, or just to say thank you.
arohachocolate.com
The Veggie Guy
Seedless and easy peel, mandarins are in season now. Satsuma mandarins are perfect for lunchboxes and those on the run.
theveggieguy.co.nz
Sprig + Fern Brewing Co.
It’s not autumn in Nelson Tasman unless you’ve spent time at a local Sprig + Fern Tavern enjoying a pint of craft beer or cider. Real beer, real people, really local. Sprig + Fern Milton St, Sprig + Fern Hardy St, Sprig + Fern Tahuna, Sprig + Fern Upper Queen, Sprig + Fern The Meadows Sprig + Fern Brightwater, Sprig + Fern Mapua ,Sprig + Fern Motueka
sprigandfern.co.nz
Mountain Valley Honey
Just like the cheeky fantails that flit through the native bush, this honey is quite a character. An eclectic blend of native New Zealand florals, which creates a honey that captures the very essence of a bushwalk in New Zealand.
mountainvalleyhoney.co.nz
Chia Sisters
The award-winning Immunity Tonic from Chia Sisters is high in vitamin, c and perfect for the whole family, maintaining immunity during winter and precarious times when you want to avoid catching bugs. It’s a blend of warming ginger, turmeric, lemon and Golden Bay Mānuka honey. Perfect served hot, or over ice with sparkling water for a zingy cooling refresher. No concentrates or preservatives. Available at all good local food stores and online.
chiasisters.co.nz
Solander Gourmet Seafood
The very best seafood available in New Zealand and around the world is now easily accessible to you via online order and home delivery. Select from the finest seafood and other gourmet products on offer to ensure that your summer meals and dining experiences are healthy, delicious, and incredibly well priced. Delivering gourmet seafood direct to your door.
gourmetseafood.co.nz
Mapua Village Bakery
Open for breakfast, lunch, and snacks throughout the day, choose from their fantastic menu full of all your favourites. Dinner is sorted with fabulous take home family pies ready to heat and enjoy or pop in the freezer, plus takeaway cakes for dessert. A great place to have a work meeting or breakfast, then indulge in one of the many tempting treats. Their amazing coffee will add a bounce to your day too. Open 8am to 3pm.
68 Aranui Rd, Mapua 03 540 3656 mapuavillagebakery.co.nz
McCashin’s Tap Room
Bring in the work crew! Whether it’s for a meeting, or just celebrating the freedom to head out for after work drinks again, head to McCashin’s. In both the new outdoor area and the spacious café, there’s plenty of room to suit back and enjoy a cold beverage made right there at McCashin’s Brewery, accompanied by one of their platter selections, a couple of pizzas, or stick around and enjoy one of the many menu options.
The Views Vegetarian Restaurant
The Views Vegetarian Restaurant offers more than just stunning views over Kaiteriteri! The chefs use their passion and love of food to create seasonal menus which delight your senses, sourcing produce from their organic garden and excellent local suppliers. Treat yourself and visit them for an enriching culinary experience.
Kimi Ora, 99 Martin Farm Road, Kaiteriteri 03 527 8027 kimiora.com
The Indian Café
With three great locations you can enjoy Indian Cafe’s delicious food no matter where you are. Head in and find out why Indian Café is the favourite choice for anyone looking for the highest quality food and a memorable cuisine experience. All venues offer intimate restaurant dining and courtyard settings and takeaway options.
94 Collingwood St, Nelson | 03 548 4089 266 Queen St, Richmond | 03 544 8979 201 Songer St, Stoke | 03 547 0008 theindiancafe.co.nz
Ambrosia Café
As soon as you step inside, the smell of freshly brewed coffee and the delicious daily fare sets your mouth watering. Ambrosia Café is licensed, so whether you want a quick coffee and something sweet, brunch, lunch with friends, a business lunch or a glass of wine and a snack, it’s all here. Open every day.
Anchor Restaurant and Bar
Top quality food is best served with amazing ocean views! Blessed with a fantastic spot on the water, you will feel welcomed and won’t want to leave.
Specialising in local seafood and steaks, there are also delectable choices for non-meat eaters, people with special dietary needs and kids.
Served on minted pea puree, creamy garlic mash, watercress salad and red wine jus.
An irresistible textured crumb from the rich sweet pistachios turns this lamb dish into a total treat.
Red Wine Jus • 500ml beef stock • 500ml beef glaze • ½ cup port • 500ml red wine • ¼ cup red currant jelly • 2 cloves garlic smashed • 2 shallots chopped • 1 sprig thyme • 1 sprig rosemary Place ingredients into a pot and reduce by half or until a thick syrup consistency. (Makes about 2 cups). Green Pea Puree • 100g green peas, boil and drain • Add 25g butter • 50ml vegetable stock • Blitz with stick blender. • Fix consistency with vegetable stock. • Salt and pepper to taste. Creamy Garlic Mash • Boil potato until soft (to a mash state). • Drain and stand for 2 minutes. • Place in muli – muli mash. • Heat cream with butter and crushed garlic. • Combine together with a spatula. • Add salt and pepper to taste.
Dukkah Pistachio Mixture • 1/3 cup coriander seeds • 1/3 cup cumin seeds • ¼ cup white sesame seeds • 1/8 cup black pepper corns • ½ cup hazelnuts • ½ cup pistachios • 1 tablespoon sea salt • Toast all ingredients. Blend until coarse. Lamb Tenderloin • Trim and remove sinew cut into 180g portion – season with salt and pepper. • Heat pan until smoke appears. • Add oil, seal lamb 2 minutes each side or until golden brown. • Sprinkle dukkah/ pistachio mixture generously on top. • Place in oven 180 – 190 degrees celsius for 7 minutes.
Watercress Salad • 2 handfuls of watercress leaves • Julienne 1 carrot, 1 tomato, 1 red onion. • Mix all together. • Add salt and pepper, squeeze of lemon and drizzle of olive oil.
