Summer is getting here...

Very glad with some of our products, some of them developed with colleagues like Cesare from The Italians in Kerikeri.

First of all, our Seafood Chowder recipe was published in the nationally circulated magazine Foodtown. Since then, I have changed --hopefully improved!-- the recipe by making it Gluten Free (not adding any wheaten flour), and making it a bit more New England although keeping the fusion - New Zealand spirit.

I am also very proud with the Lemon Tart ("Tarte au Citron")

This is made following an original French recipe. I use fresh lemons from Kerikeri, and make a Lemon curd, which fills a Pate Brisée case.

We also introduced a "Canjun spiced Chicken skewers with Sherry creamy sauce and Ciabatta". Our customers clean the plate with the crusty Ciabatta so there is usually little to wash!... I am also serving "Thai Fish Cakes", which is made with Arborio rice and Asian spices and vegetable... completely Gluten Free!.

We continue to have fun at the Café, trying just to do things right and honestly.

We are in the process of defining new dishes for the southern hemisphere summery Christmas!... Gazpacho?... Tapas Frías?...

Winter in Kerikeri

Winter started, but this is the loveliest place in New Zealand to enjoy a Winter!

At the moment most of our clientele enjoy our range of soups: our really famous Seafood Chowder --recipe asked to us and published in NZ magazine Foodtown--, the creamy Pumpkin Soup made with Crème fraîche, Bacon Hock and Watercress and Parsnip soup.

We are also offering the best lamb --Export Quality--, that NZ has to offer, in the form of Lamb Kebabs; lamb which has been marinated in our special sauce for 24 hours.

Finally we continue to make Friday --and the ocassional Saturday-- a Spanish Taste Day, where I cook whatever fresh in the local producer community, into a Spanish dish. Last Friday was a Stewed Squid and Prawns Paella in the style of Cádiz, Andalucía, Spain.