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.
