• 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


Roasted Beetroot Dip

  • 2  fresh beetroots (about 400 g) trimmed and sliced in half
  • 1 clove of crushed garlic
  • 1/4 tsp ground cumin
  • 1/2 c cottage cheese
  • 1/4 cup natural yoghurt
  • 2 tsp lime juice

Preheat the oven to 220.  Wrap the beetroot halves in foil and place of a baking tray and cook for 30-40 mins until tender.  Set aside to cool and rub off the skins.
Roughly chop the beetroots and put in a food processor with the other ingredients.  Puree until smooth and season with salt and pepper.
Serve with fresh bread or vegetable sticks or use as a sandwhich spread.

Wicked Hot Chocolate

  • 150 g dark chocolate
  • 150 g milk chocolate
  • 300ml milk
  • 150 ml water
  • 1 1/2 tbsp cocoa powder
  • 1/2 vanilla pod

Mix the milk, water and cocoa powder and put into a pan with the scraped vanilla pod.   When the milk is just starting to simmer, turn the heat down to low and add the chopped up chocolate stirring until smooth.