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QTMAGAZINE AUTUMN 2015 QT.CO.NZ
Summer is the salad season and Habebes Café in
the Plaza Arcade, Queenstown is a destination café
where over 12 different varieties are made fresh every
day. Sensational authentic wholefood dishes focus on
Middle Eastern inspired foods.
Owner Amanda Mulqueen is the salad queen and
creates masterpieces with fresh garden vegetables,
red and brown lentils, bean sprouts, parsley, herbs and
toasted seeds and nuts.
No dairy or smothering creamy mayonnaises here. All
the salads are vegan and come with a choice of tahini,
hot chilli sauces, yoghurt, lemon and mint dressing or
freshly made hummus.
New this summer is a delicious fresh baby spinach
salad with cherry tomatoes, mint, red onions and
toasted seeds or choose from options like the beetroot
and apple salad, potato salad with a garlic mint
dressing and toasted buckwheat groats or the
tabouleh loaded with fresh parsley, red onion, tomato
and lemon mint dressing.
Salads can be served in a bowl, take out salad box
or as part of a spicy, gourmet kebab with a vegetarian
falafel, chicken or lamb. Also on the menu are chicken,
lamb and lentil pies, veggie rolls and it’s hard to ignore
the sweet slices, fig balls and cakes. Many are gluten
and dairy free.
Fruit smoothies are made to order and Habebes has
a good selection of fresh juices like Teza, Benger and
Allganics and of course excellent Allpress coffee.
Located down the alleyway just off Buckingham
Street, beside The Wool Press in Arrowtown, this
eclectic little café is pure gold.
Cook’s Café and Deli is not just a café and not just
a delicatessen but a clever combination of both with
stylish homeware and retro knick-knacks thrown in.
It’s an absolute visual delight delight to walk into
this charming, little food outlet where the word on the
street is the food is top notch.
Owner Charlotte Ellis-Cook understands the
importance of flavour and her take home meals
have a big following. Served in easy to carry tinfoil
containers, the lasagna, cannelloni and a variety of
pies such as chicken and leek or rich beef appear and
taste homemade when heated and served to dinner
guests at home.
British visitors love the authentic Cornish pasties,
which smell divine and are packed with tender beef
and vegetables and there is a selection of hot stuffed
potatoes, vegetable tarts and muffins to enjoy.
Pop in and collect half a dozen freshly laid free
range eggs, a loaf of fresh ciabatta or a bagel. Make
sure you have time to browse the café interior which
displays beautiful items from vintage washboards,
crockery and china to the latest kitchen accessories,
cake plates, aprons and tea towels.
Cook’s Store and Deli picnic baskets are perfect for
a fresh, yummy lunch to enjoy beside the Arrow River
or on Buckingham Green.
Cook’s Store & Deli
When Bruce and Claire Gourlay opened Halo
Forbidden Bite restaurant in 2007 their mission was to
provide exceptional café food and coffee in the heart
of the resort.
Eight years on, the numbers of visitors and locals who
frequent the restaurant are proof that their original
concept for food and hospitality, is still a winning
Located beside the charming historic St Peters Church
Halo’s superb position allows customers to enjoy the
autumn sunshine in the outdoor courtyard all- day
Indoors, recent renovations have included the addition
of bench seating and comfortable booths, perfect for
families or larger groups.
“The new fresh look has been very well received
by everyone and we have business groups having
meetings and families enjoying the shared space. It’s
really user friendly and sociable,” says Claire.
The latest menu at Halo is an eclectic mix of modern
European and New Zealand dishes along with some
spicy South American flavours.
“Breakfast favourites are the Huevos Rancheros which
are a spicy mix of corn tortillas with black beans,
avocado, eggs and the ever popular Eggs Benedict,”
she says. “We also do a big breakfast for those who
are really hungry, fluffy pancakes, which kids love, and
you can order off the breakfast menu until 3.00pm.”
The Halo day menu runs into the evening and has some
stand-out dishes such as New Zealand lamb rump
served with crushed potatoes and a blue cheese, walnut,
and fig salad. Fresh fish dishes changes daily and a rib-
eye steak sandwich tastes as good as it sounds.
“Everything on the menu can be made gluten or
vegan free and can also be taken out,” says Claire.
“Our burgers have been very popular in the past so
we have kept both the Halo and the Vegi burger on the
new menu and added a ‘pulled pork’ option served
with apple slaw and hand cut wedges.”
Craft beers, B.man Pilsner and Stanley Geen Pale Ale
made in Invercargill and supplied by WineTap, and
Marlborough Sauvignon Blanc and Central Otago
Pinot are all available by the glass. A full range of
wines can be purchased by the bottle.
Halo has made its mark with its easy, friendly vibe
which keeps bringing the clients back – whether it’s
for their exceptional food or just a much-needed cup
of Gravity coffee.
HALO – THE PEOPLE’S CHOICE
BY JENNY MCLEOD
Bruce Gourlay, Craig Vernon and Emily Swisher
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