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?...
