Whether you’re hosting an event or planning a picnic for Cup Day, the talented team at Halswell Bakery can provide fresh, delicious catering to suit any requirements.
From tasty club sandwich platters, bacon and egg slices, mini quiches and savouries to yummy birthday cakes, donuts and sweet treats, everything is freshly handmade on-site. They are renowned for their delicious pies, and steak and cheese is a best seller, says owner Ruth Buckley. “We make everything from scratch, including the pastry, and all our fresh meat and vegetables are sourced locally.”
With a focus on fast, friendly and efficient service, the team encourage customers to bring in reusable cups for a discount on their delicious Three Llamas coffee, made by the talented baristas. “Minimising our impact on the environment is really important to me, and we go by the motto ‘simply delicious and deliciously simple’ – we don’t do fancy – just good, tasty, wholesome food.”
Christmas mince pies are a festive favourite for foodies. Why not add this to your silly season spread?
NZ Christmas mincemeat
100g mixed peel
30g blanched almonds
1 lemon, grated zest and juice
1 orange, grated zest and juice
Quarter cup brandy
Quarter cup sherry
Half tsp allspice
Half tsp ground cinnamon
Half tsp ground ginger
150g brown sugar
2 ripe bananas
Place raisins, sultanas and peel in a processor and pulse well. Add to a large bowl with currants, almonds, zests and juices, brandy, sherry and spices.
Melt the butter in a large frying pan over low heat and stir in brown sugar. Add sliced bananas to the butter and sugar, mashing them in well. Continue cooking until thick and smooth. Add to the remaining ingredients, stir well and cover.
Leave at room temperature and stir again the following day, before placing in a covered plastic container in the fridge. Can be left up to several weeks to mature. Add to pastry parcels, decorate and bake accordingly.
Living on the Chatham Islands for many years pushed Delwyn Lanauze to be creative with the resources she had at hand. This might go some way towards explaining the clever flavour combinations of the pies she has lovingly made in her café and bakery, Mrs Dentons, at 168a Kendal Ave, Burnside.
Venison, raspberry and cream cheese; the Chatham Island blue cod, parsley and leek; venison and mushroom are just a few. “We’re also one of the few places to do a scallop pie,” Delwyn says.
“That’s a big hit.”
This innovative take is also evident in the range of chutneys, horseradish and relishes on display, which includes cherry, beetroot and raspberry.
There are always fresh salads and soups – also with delicious flavour combinations such as Thai pumpkin and cauliflower – delicious cold deli options include lasagne, gluten-free frittata and tortilla stacks mean you’re covered for every meal and there are the usual sweet and savoury snacks, such as scones, cinnamon swirls and slices.
“I make exceptional scones and I don’t mind admitting that,” she laughs.
Mrs Dentons is also a stockist of the renowned Fairlie Bakehouse Pies, by Austrian chef Franz Lieber based in Fairlie, with six different flavour combinations to choose from.
Delwyn has also turned her very talented hand to art and there is always a beautiful range of her wares on display.
Mrs Dentons is open six days a week 168a Kendal Ave, Burnside from 7am to 3pm weekdays and 9am to 2pm Saturdays. Phone 03-357 4516.