7 minute read
Food and drink
Gostoso Cuisine
Pão de Queijo is a traditional Brazilian snack which Davi has brought to Nelson for you to try. This gluten free cheese bread is sold at the Nelson Farmers Market every Wednesday, 8am – 1pm, and is available year-round.
The Veggie Guy
Tamarillos are a good source of Vitamin A, B6, C and E. Rich in iron and potassium, low in calories and high in dietary fibre. Eaten on its own, or in fruit salad, sauces, chutneys, tamarillos can also be used as a meat accompaniment.
theveggieguy.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
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
Western Ranges Honey
From the remote Baton Valley, bordering the mountainous Kahurangi National Park a small family business produces delicious, raw honey in glass jars. Buy with confidence knowing it has been independently tested and verified as glyphosate free.
westernrangeshoney.co.nz
Sprig + Fern Brewing Co.
It’s not winter 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
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 7:30am to 4pm Monday to Friday and 8am to 4pm on the weekends. 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.
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.
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.
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 226 Queen St, Richmond 03 544 0025 ambrosiacafe.co.nz
Miracle Restaurant
Famous for classic Chinese and signature Thai family dishes, Miracle Restaurant offers rich and diverse Asian fusion cuisine with Yum Cha available all day. Come and meet Mira - Miracle’s friendly robot who will deliver dishes to your table and even sing happy birthday. Popular set menus are available for individual diners, and all menu items can be ordered online for takeaway. Fully licensed and open 7 days for lunch and dinner.
Seafood Chowder
As winter sets in nothing warms the soul like a seafood chowder. Solander Gourmet Seafood share this easy and versatile chowder recipe, and make creating it even easier by offering all of the premium seafood chowder ingredients you’ll need in a handy frozen pack that can be ordered online.
Ingredients: • 1.5kg fresh whole mussels • 300g seafood of your choice (eg, white fish or shellfish - frozen bluenose, cockle meat, prawn cutlets, shrimps or use a frozen seafood mix) • 300 ml cream • 1 celery stalk, finely chopped • 1/2 onion, finely chopped • 1 clove garlic, finely chopped • 1 teaspoon thyme leaves, finely chopped • 2 potatoes, cubed Method: Steam open mussels with a little water. When cooked, strain, keeping the mussel stock. Aim to have 1/2 a litre of stock remaining. De-shell, remove beards from the mussels and cut in half. Fry onion, celery, garlic and thyme slowly in butter until soft. Pour in reserved mussel stock, add cubed potatoes and cook till potatoes are soft. Add mussel meat and seafood mixture, cook for 1 minute. Stir in cream, season and reduce till desired consistency. Garnish with chopped parsley.
Roast Lamb Shoulder
Served on a parsnip puree with crispy roast potatoes and rich gravy.
With rosemary and garlic infusing the lamb and accompanied with a parsnip puree and homemade gravy, this roast lamb shoulder recipe is a favourite at The Tides.
Roast Lamb Shoulder • 1x lamb shoulder • 1 tablespoon crushed garlic • 2 sprigs of rosemary • Salt and pepper • Olive oil • Water Preheat oven to 230 degrees celsius. Rub lamb with garlic, rosemary, salt, pepper and olive oil. Place lamb in roasting tray and pour in 1 cup of water. Roast for 30 minutes at 230 degrees celsius. Turn oven down to 140 degrees celsius and roast for a further 2½ hours (top up with water if looking too dry).
Crispy Potatoes • 3x potatoes • Squeeze of fresh lemon juice • 2 teaspoonns crushed garlic • Olive oil • Salt and pepper Slice potatoes into thick rounds. Put into a pot with cold water and bring to the boil. Cook for 5 minutes then drain water. Toss with olive oil, lemon juice and garlic. Season with salt and pepper then roast in oven at 200 degrees celsius for 20 minutes. Parsnip Puree • 2x parsnips – diced • 100g butter • Splash of olive oil • 1 ½ cups cream • 1 cup vegetable stock • Salt and pepper In a pot melt butter with a splash of oil to prevent burning. Once butter is sizzling, place in your parsnips and season with salt and pepper. Cook out parsnips in the butter stirring constantly until parsnips are soft and starting to fall apart. Add cream and vegetable stock and bring to a simmer. Cook until cream is slightly reduced and parsnips are fully soft. Blend until smooth. Gravy In a pot place 100g butter and juices from the bottom of the lamb dish. Bring to a slight simmer and whisk in flour until you have formed a paste. Once you have a paste consistency, whisk in beef or liquid stock slowly until the paste is back to a liquid, keeping on the heat the whole time. As the liquid gets hotter it will thicken up again so add more stock as desired. Season with salt and pepper to taste. Cook out, stirring constantly until you no longer taste flour.
Serve lamb shoulder and all ingredients with blanched seasonal green vegetables, and a side of mint jelly!
