A visit to Arrowtown is not complete without a stopover at the popular Provisions Café which is housed in a charming original miners’ cottage in the historic precinct.

Locals regularly tap into the café scene at Provisions and visitors make up a large part of the daily business that keeps things humming.

“The garden setting is a drawcard for visitors to the region over summer and it’s such a lovely refreshing spot for early morning breakfast or lunch in the sunshine right through the day,” says owner Jane Shaw.

Provisions serves organic All Press coffee, local juices, loose teas, iced coffees and mochas along with a selection of freshly made smoothies.

“Our menu reflects lots of fresh, seasonal and organic produce for breakfast and lunch dishes and the counter food is constantly being refreshed. There is always an enticing range of goodies like fresh salads, savoury quiches, tarts and vegan slices to choose from.”

“Savoury scones, fruity friands, our famous sticky buns and delicious cakes and sweet tarts are baked fresh each day and gingerbreads and banana bread can be bought as a whole loaf or sliced – it’s all very moreish.”

The café is open 8.00am – 2.30pm daily and orders can be made online for click and collect at www.provisionsofarrowtown.co.nz

Beetroot and Blueberry Chutney

I have gone back to my preserving roots to produce a brand new chutney using  beetroot and blueberries to create a lovely rich colour and flavour.

Many people know about my love for and  history with preserving. Provisions was first set up as a business in 2003 making a range of award-winning chutneys, jams, jellies and sauces that were retailed around the country.  I sold the preserving business 12 years later to concentrate on my love of banking and my two cafés in Queenstown and Arrowtown.

But I still love chutney!

This versatile chutney is ridiculously easy to make with all the ingredients available all year round. Beetroot is a very nutritious vegetable full of B9, iron, potassium and vitamin C and is great for lowering blood pressure.

I use frozen blueberries and raisins. The raisins can be swapped out for cranberries or sultanas and for people who like a spicy chutney then exchange the red wine vinegar for cider vinegar and add more chilli flakes.

This chutney is spicy and delicious with wild game meats like duck or venison, is great on pork chops or sausages and a wonderful addition to a cheese platter. It is a wonderful condiment for summer barbecues and makes a lovely gift over the festive season.

Ingredients

• 1kg beetroot peeled & sliced in a food processor or quite thinly
• 600g red onions chopped into small chunks
• 500g blueberries
• 6 cloves garlic chopped finely
• 3 tablespoons chopped fresh rosemary
• 1 teaspoon chilli flakes
• 2 bay leaves
• 2 cups raisins
• 500ml red wine vinegar
• 2 1/2cups brown sugar
• 2 teaspoons salt
• freshly ground pepper

Method

Place all the ingredients together in a large heavy bottomed pot and cook on medium to low heat for an hour to an hour and a half until the chutney is soft, thick and syrupy. Stir regularly to prevent it burning on the bottom of the pan. 

Sterilise jars by washing them thoroughly and then heating in oven at 150c for 30 minutes. Boil the jar lids in a pot of boiling water on the stove for 10-15 minutes.

Fill  the sterilised jars with hot chutney.

This pot of chutney makes five to six jars and will last for up to 12 months. It is best eaten after three to four weeks of being made.

Have a happy & safe Christmas 

Jane, Hal & the Provisions team