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Opening Hours

9.30 am - 4.30 pm
7 Days


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


100 new zealand seal 150x150 1


R0asted Pork Hocks

  • 6 shoulder pork hocks
  • sea salt and fresh black pepper
  • cooking oil

Preheat the oven to 200C. Score the skin of the hocks with a very sharp knife every 1/2 cm or so. Rub in liberal amounts of sea salt and season with black pepper. Place in a roasting dish with a splash of oil and a cup of water. Cook for 20-30 mins until skin begins to bubble and crackle.
Turn down the heat 10 140C and continue to cook for up to a couple of hours. The hocks are ready when the meat pulls away from the bone.
Serve with some of the crispiest cracking and enjoy some great comfort food!

Spiced Cashew and Pumpkin Quiche


  • 30g butter
  • 2 tsp oil
  • 1 clove crushed garlic
  • 1 tsp garam masala
  • 1 tsp curry power
  • 1/2 tsp cumin seeds
  • pinch of cayenne pepper
  • 1/2 c raw cashew nuts chopped
  • 1/2 c finely grated parmesan
  • 1/2 c grated tasty cheese


  • 150 g kumara
  • 30 g butter
  • 1/4 garam masala
  • pinch of saffron powder
  • 1 small leek
  • 1 1/2 tsp plain flour
  • 1 large vegetable stock cube
  • 1/3 c milk
  • 2 eggs lightly beated
  • 2/3 cup cooked mashed pumpkin (approx 200g)

Prepare the topping first. Heat the butter and oil in pan and add the garlic, spices and cashews and stir until the nuts are lightly browned. Cool and then stir in cheeses.
Steam the kumara cubes until tender. Cook the leeks in pan with butter and spices until soft. Stir in flour and heat until mixture is dry and grainy. Gradually stir in the stock cube and milk and cook until this boils and thickens. Cool slightly then add the kumara, eggs and pumpkin and mix well. Spoon the mixture into a greased quiche dish and bake in a moderate oven for 15 mins. Sprinkle the cashew topping over the quicke and book for a further 5 mins or until set.