• 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


Spicy Apple Cake

  • 1 c apple peeled, cored and chopped
  • 1 c sugar
  • 100 g butter
  • 1 egg
  • 1 t baking powder
  • 1 ½ c flour
  • ½ t salt
  • 1 tsp cinnamon
  • ½ t nutmeg
  • ½ t allspice
  • ½ c sticky raisins
  • ½ c chopped walnuts

Put chopped apples in a mixing bowl and sprinkle with the sugar.  Stir and coat and leave to stand for 2-3 minutes.  Blend the melted butter and beaten egg into the apple.  Sift the flour, baking powder, salt and spices together.  Add the raisins and nuts and combine the dry ingredients with the egg, butter and apple and mix until just combined. 

Bake at 180C for 40-50 mins.
Cool and sprinkle with icing sugar.
This is also delicious as a dessert served with custard.

Shredded Pork and Black Bean Chilli

  • 1.5 kg pork roast
  • 1 large onion
  • 3 stalks of celery
  • 3 cloves crushed garlic
  • 1 can of diced tomatoes
  • 1 can of black beans in chilli sauce
  • 1 can of whole corn kernels (fresh or frozen can be used)
  • 1/4 cup chopped fresh cilantro
  • 2 c of chicken or vegetable stock
  • 1 tsp ground cumin,
  • 1 tsp chilli paste (to taste)
  • 2-3 drops of liquid smoke
  • salt and pepper

Trim the pork roast of fat and brown the meat in a pot with the onion and garlic. Transfer this to the crock pot adding in all the other ingredients.
Slow cook on low for 10 hours. Half an hour before serving remove the pork and shred. Return to the slow cooker and stir in. Adjust the seasons to taste and serve over rice or with tortillas and your favourite toppings.