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


100 new zealand seal 150x150 1


Roasted Pears with Chocolate and Walnut Crumble

  • 1/4 cup honey
  • 150 g cold butter
  • juice of 2 lemons
  • 6 small firm but ripe pears
  • 1/2 cup brown sugar
  • 1 cup rolled oats
  • 1/2 cup flour
  • 70 g walnuts
  • 150 g dark chocolate

Preheat the oven to 180C. Melt the honey and 50 g butter in a small saucepan, and stir in the lemon juice. Peel half and core the pears and coat each one in the honey mixture. Place cut side up in a roasting dish lined with baking paper and pour over the extra liquid. Cover with foil and bake for 20 minutes.

Mix together the sugar, oats and flour and run in the remaining butter. Stir in the walnuts and chocolate. Uncover the pears and top with the crumble mixture. Bake for a further 20 mins. Serves 6.

Potato, Onion and Thyme Galette

  • 3 medium potatoes, scrubbed and cut into 2-3 ml thick slices
  • 2 onions thinly sliced
  • 3 cloves of crushed garlic
  • 2 sprigs of fresh thyme
  • 3 tbsp oil
  • 3 eggs
  • 200 g cream fraiche
  • 150 g feta
  • salt and pepper

Preheat the oven to 200 and grease a 25 cm loose bottom quiche pan. Place the potato slices in a pan of cold water with a pinch of salt. bring to the boil and simmer for 3 mins then drain well.

Heat the oil in a large fry pan, then add the pototo, onion, garlic and thyme. Cook until golden turning frequently. Cool.

In a bowl lightly beat the eggs, then mix in the creme fraiche, salt and pepper and crumble in the feta.

Spread half the potato mixture over the base of the pan, and then half of the egg mixture. Repeat this and bake for 30 mins or until golden and set.

Delicious with a crisp green salad!