• slide01.jpg
  • slide02.jpg
  • slide03.jpg
  • slide04.jpg
  • slide05.jpg
  • slide06.jpg
  • slide07.jpg
  • slide08.jpg
  • slide09.jpg
  • slide10.jpg
  • slide11.jpg
  • slide12.jpg
  • slide13.jpg

Opening Hours

9.30 am - 4.30 pm


Due to staff shortages we are closed on Sundays until further notice.

Recipe Search


2014 Rural Co Supplier Awards
Annie's Country Quilt Store Ltd
Runner Up:  Emerging Business Award 2014


100 new zealand seal 150x150 1


Cherry Bomb Salad

  • 50 g kalamata olives, marinated in olive oil
  • 2 zucchini, diced
  • 500 g (approx) cherry tomatoes
  • ½ c fresh herbs such as oregano or marjoram

Heat 4 tbsp of olive oil from the olives in a non stick pan. Add in the olives and zucchini and saute for 2 minutes. Add in the tomatoes and herbs cook until soft and golden. Season with ground sea salt and cracked pepper and serve with grilled polenta, chicken or barbecue meats.

Beef and Spinach in Oyster Sauce

  • 2 tbsp oil
  • 1 clove garlic
  • 1 tbsp root ginger
  • 1 piece of steak
  • 1 c button mushrooms
  • ¼ Oyster Sauce
  • 3 cups washed spinach or the equivalent of frozen spinach

Heat the oil in a large pan and fry the chopped garlic and ginger for a minute before adding in the thinly sliced steak. When the meat starts to colour add in the mushrooms and cook for a further 4 minutes.

Pour in the oyster sauce with a splash of water and then add in the spinach and stir fry until it wilts. Season to taste with salt and freshly ground pepper. Serve immediately on a bed of steamed rice. (Serves 4)