What’s On


Friday evenings 5.30pm – 6.30pm.

$5 for a tap beer or glass of wine and $5 for a snack

Annabelle’s recipes


Just throw the following ingredients into your sturdy food processor:

250g pottle of softened cream cheese

15 cooked mussels (smoked mussels are superb if available)

A generous squeeze of lemon juice

1Tbsp Worcestershire sauce

A handful of parsley

A splash of hot sauce (optional)

Salt and pepper to taste but start with 1/2 tsp of sea salt.

Process well and place in fridge till ready to serve. Serve with crackers.


This is a super simple stunning starter ideally served with croutes. (Serves 4)

3 tbsp salted capers

1 bunch spring onions or 1 med onion

Small bunch of mint

500g salmon fillets, skinned and boned

3 tbsp vodka or gin

3 tbsp extra virgin olive oil or lemon infused olive oil

3 tbsp lemon juice

Salt and pepper

  1. Soak the capers overnight in cold water. Drain and rinse well.
  2. Finely chop the spring onions.
  3. Remove stalks from the mint and chop the leaves.
  4. Cut the salmon in to small dice.
  5. Combine all ingredients and refrigerate overnight. Remove from the fridge 15-20 mins before serving so the flavours can develop at room temperature.
  6. If desired, add more fresh mint before serving for colour.


1 packet lamb tenderloins (usually 8 portions per packet)

Wholegrain mustard

450g bacon strips

1 red capsicum, thickly sliced

4 courgettes, thickly sliced

1 eggplant, sliced

10 spears asparagus (if available). If not, snow peas work a treat

Olive oil

A handful of salad greens

A handful of cherry tomatoes

1/2 cup basil pesto mixed with 2 tbsp extra virgin olive oil

200g feta, crumbled or cubed

Fresh basil to decorate

  1. Bring the lamb to room temperature and remove the silver skin from the lamb.
  2. Smear in wholegrain mustard and wrap in bacon strips.
  3. On a pre-heated grill cook the lamb for 4 – 5 minutes, allowing 2 – 3 minutes on each side, turning only once.
  4. At the same time, drizzle the vegetables in a little olive oil and place on the grill, turning often.
  5. within a few minutes the vegetables will be ready and the meat cooked. Allow the meat to rest before slicing.
  6. Place the prepared salad greens on a platter and then the vegetables, sliced meat, tomatoes and feta.
  7. Finally lightly drizzle the thick pesto/oil mix over the whole dish and serve.



This is an ideal cake to bring to a BBQ. the topping varies according to the season. Best eaten fresh.

1 1/4 cups self-raising flour

3/4 cup sugar

120g butter, melted

1 tsp vanilla

2 eggs

Approx 4 cups sliced NZ summer fruit (or appleas)

2 tbsp. sugar

1 tsp cinnamon

  1. Blend the flour and sugar together.
  2. Add the melted butter, vanilla and eggs.
  3. Pour the mixture in to a greased, loose-bottomed 24cm cake tin.
  4. Slice the seasonal fruit, leaving the skin on stone fruits (plums, apricots, nectarines – but peel the peaches). Place the fruit on top of the cake, piling it up and pressing down a little.
  5. Sprinkle with sugar and cinnamon
  6. Bake at 180degC for 1 hour.
  7. Serve with whipped cream

This is an easy cake to make and you will be delighted with the results. For even better results, simply use the same ingredients but cream the butter and sugar, adding the eggs, vanilla and flour last.