• 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
7 Days

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



  • 4 cups flour
  • 3 tsp baking powder
  • 1 1/2 c brown sugar
  • 2 tsp vanilla essence or paste
  • 2 c cranberries
  • 2 c pistachios
  • zest of an orange
  • 4 eggs

Preheat the oven to 180 C and line two trays with baking paper. Sift the flour and baking powder into a large bowl and stir in the remaining ingredients except the eggs.
Beat the eggs separately and add to the dry ingredients mixing until combined. Shape the mixture into two logs and bake for 30 mins.
Remove from the oven and slice each log with a serrated knife into about 20, one cm wide slices. The slices should be moist in the centre.
Reduce the oven to 140 C. Lay the slices on the lined baking trays and return to the oven for about 20 mins until they are dry and hard.

Potato, Leek and Savoy Cabbage Vegetable Bake

  • 1 tbsp olive oil
  • 1 knob of butter
  • 100 g thinly sliced bacon
  • 1 leek sliced
  • 1 onion sliced
  • 2 cloves of garlic crushed
  • 1 tsp thyme
  • 1 c chicken stock
  • 1 cup cream
  • 2 cups sliced savoy cabbage
  • 800 g peel and chopped potatoes
  • 1 cup grated cheese
  • Salt and pepper to taste

Preheat the oven to 180C.  Heat the oil and butter in a pan and add the bacon, leek, onion, garlic and thyme.  Season and cook until the vegetables are soft.  Add the
stock and cream and bring to the boil.  Add the cabbage and potatoes.  Stir well and pour into a baking dish.  Sprinkle with grated cheese and cover with foil.  Bake for about 45 mins.  Uncover and bake until golden and the vegetables are tender.  Serves 6-8