Autumn Forage
A magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay lamb, smoked and then steamed in the kai cooker.
Marlene prepared palusami with taro land coconut cream and a little chili and Celia enjoyed preparing a kimchi vinaigrette to coat the balls of fresh watermelon, with a crumble of feta. Light, spicy and delicious.
Poll: Is it ok to regift something that you have been given?
🎁 Holiday Gift Chat!
Do you ever regift?
What’s your take on asking for a receipt if a gift doesn’t fit?
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79.8% Yes! It's better to regift what I don't need
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20.2% No. It's the thought and effort that matters
Merry Christmas to our Neighbourly community!
We’d like to say a big thank you to everyone who has supported us this year, your trust, recommendations, and kind words truly mean a lot to our small local business.
Wishing you and your families a Merry Christmas and a Happy New Year filled with peace, good health, and joy. We look forward to helping our lovely community again in the new year
Kind regards,
Alex & Linda
Happy Holidays
The Saint Johns Butchery team wishes everyone a happy and safe Christmas and New Year! We'll be taking some time out to spend with friends and family too. Our opening hours over the holiday period...
24-26 December ... CLOSED
Saturday 27 December ... OPEN
Sunday 28 December ... OPEN, morning only
Monday 29 December - Friday 9 January ... CLOSED
Saturday 10 January ... OPEN
Thank you for your custom and support this year. Enjoy your summer and we look forward to serving you again in 2026. Happy holidays!
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