To my loyal and valued friends and customers today I am sad to announce that Vinnies has been sold and will close its doors on March 6. I have loved bringing you great food for the last 11 years. I have taken pride in bringing top class local produce and creating a distinct “haute Kiwi cuisine”. Most of all I have really appreciated your wonderful support.
The good news is that I am still crazy about great food and have some very exciting things in the pipeline. It includes a new restaurant and a whole host of fresh ideas around food, fun and friends. So keep watching and I’ll be updating my plans on facebook and my new website geoffscott.co.nz so sign-up now for my newsletter.
All the best,
Geoff Scott & the team at Vinnies
Santa Claus for the first time ever is making an early trip to New Zealand – for an exclusive drop-in to his grotto at Vinnies!
Here’s your chance to bring the kids along for a one on one chat with Santa!
Even though Santa is used to winter food from the North Pole, he is looking forward to enjoying a superb summer lunch at Vinnies with you as his special guests!! Calling all Mums’ Dads, Grandparents, Aunties, Uncles, Cousins and Brothers and Sisters!!! Indulge in a brilliant three course summer set menu – and a very delicious “North Pole” Xmas menu especially for kids.
Adults $90 p.p
Kids $29 p.p
Book now online or call 09 376 5597- places are extremely limited
This month we have 2 great new drinks to tantalize your taste buds. Firstly Cloud 42 a refreshing cocktail with the taste of summer that hits all those high notes and will leave you ordering another. Following up with an after dinner delight that will round off the evening in style whilst aiding digestion.
The freshest Longdrink in town with true Aotearoa products, this cocktail will delight the senses.
30 ml 42 Below Vodka
6 leaves of fresh mint
15 ml Cassis
Old fashioned lemonade
Place 2 leaves of mint on the bottom of a long drink glass.
Fill glass half way with ice cubes. Add another 2 leaves of mint and fill with ice cubes again.
Add the 42 Below Vodka followed by the old fashioned lemonade, leave about 2cm space then slowly pour in the Cassis. Garnish with mint leaves.
Did you know….. Liqueurs are always more heavy than spirits, no matter when you add liqueur, it will most likely sink. That will explain the beautiful dark purple cassis color at the base. Cheers!
Calvados V.S.O.P Christian Drouin “After Dinner Delight”
Is Calvados an almost forgotten digestive or just a spirit no one knows much about?
It all began around 1960 when Christian Drouin bought a farm in Gonneville and he decided to use the cider-apple orchards to produce Calvados. In 1995 the European foundation awarded the estate its European Prestige Grand Prix for the whole of its production which represents the quintessence of calvados. And ever since then people get to enjoy his remarkable product and live happily after.
This V.S.O.P has been double distilled and aged in small 225litre former wine casks. It is Light amber color, the nose offers a subtle blend of sweet cider, baked apple, ginger bread, vanilla and cinnamon hints evolving towards almond and bee wax fragrances.
On the palate this Calvados is supple and generous with Tart Tatin flavors and a fruity apple finish. Best enjoyed with a cheese board or just simply on it’s own as a digestive after dinner.
NOW at Vinnies 45 ml for only $19.
Vinnies love the experience!
Make a reservation today to tantalize your taste buds.
This recipe has been passed on to me by my mother in law, and it was her Mum’s recipe (Nanna Napier). It makes one standard boiled Christmas pudding. This is the perfect tasting true Christmas pudding – often served with an old five cent piece, or really old silver trinket hidden inside!
Serves 8 – 12 depending on how generous you are!
110g mixed peel
180g shreddo or cold grated butter
1 teaspoon mixed spice
3 tablespoons flour
2 teaspoons pure vanilla extract
finely grated rind of 1 lemon
1 teaspoon almond essence
225g demerara sugar
225g fine fresh breadcrumbs made by blending fresh bread in a food processor, (crusts left on are fine).
2 tablespoons milk
120 ml brandy