Tuesday, January 25, 2011

Gardens in the Sunshine!

When we bought our house, we didn’t really buy a ‘house’, we bought a garden with a house in it. This is not the first time this has happened, but that's a different story. We seem to be attracted to properties that offer ‘good bones’ in both the house and the garden. “Jasmine Cottage” was no exception.


Cooptown - Population 35?

Built in the late 1860’s in what was intended to be a planned village called Cooptown, the small cottage, like the many others along the tree-lined road, was built to house the men (and their families) working at Mr. Coop’s sawmill. The mill was busy processing the timber being cut from the beautiful hills of Banks Peninsula and being sent via rail into Christchurch to build that city's early infrastructure.

Jasmine Cottage sits on a nice sized lot, or 'section', as it is called here, about 1300 square meters, or 12,000 square feet. We are bordered on one side by a very small creek, which is actually the overflow from the spring that provides our water supply.



When we first saw the property, we were instantly smitten by the garden. While many improvements and renovations had been made to the house over the years, the garden had clearly been neglected in recent years, but we could see beyond that and had visions of her in her previous glory. The realtor noted our keen interest in the garden and on the day the sale closed she gave us a copy of the “Yates Garden Guide”, a classic Kiwi compendium of everything gardening. I dove into the introduction and while reading “A Potted History of New Zealand Gardening” I came to quickly understand the influences time had had on our garden.

In the mid 1800’s…cottage gardens of the time were not necessarily recognised by their owners as such. The early ‘cottagers’ were working-class people whose cottage gardens were largely the result of the need to grow food and ornamentals in a limited space.

When formality returned to fashion in Victorian times…, even the humble cottage garden was planted in beds laid out in formal, geometric patterns.

In the early 1900’s…, New Zealand gardens reflected a newfound stability and prosperity. Often divided into ‘garden rooms’, they featured rock and water gardens, tea houses, arbours, gazebos and ferneries…. Garden structures were made from rustic materials, in keeping with the natural style of the times, but also using conveniently available local materials.

“Wow! That sounds exactly like what we have going on here!”

As we got ‘stuck into’ clearing overgrown vines and pruning back overgrown bushes only to discover other shrubs struggling without sunlight, the real layout of the garden started to take shape again, and the ‘rooms’ and ‘hallways’ became obvious.

The front garden, that which welcomes visitors, is a classic Victorian flower garden with a tidy oval lawn, just like the front parlor would be. Tall bushes and small trees create a block from the road, while a mix of seasonally changing colour dots the beds. We’ve managed to pull out a lot of the volunteering native grasses, nurse the old roses back to health and add in a few new plants as needed.


Mid-Summer Garden - Roses and Dahlias


Beds Between the long drive and the 'parlor'

Psycho Dahlias!


Pink Cactus Dahlia

The long drive that runs up the side of the property is lined with climbing roses and redcurrants growing on very old wooden frames. There are also crab-apple trees and plum trees providing both shade and fruit, not to mention treats for birds. Trust me, parking in the shade of the driveway is a great way to obliterate your windshield!

Entering the long drive...

Collecting Crabapples with Flo & Myrtle, late last summer

Ripe Plums - yesterday!

Wood Pigeons -- BEWARE!

At the end of the drive is the antiquated garage that we seem to use for ‘storage’, and just past that, the ‘sleep-out’. Kiwi’s have an ingenious concept of building stand-alone bedrooms on their properties. These are often used as teen-agers bedrooms, granny flats, studios or offices. I adore ours. It reminds me of a grown-up doll house. It was used by previous owners as an ‘eco-cottage’ B & B, as it has solar panels, a composting toilet, a camp shower, a mud pizza oven and a wood-fired bath tub!!! This will be your accommodation when any of you decide to visit (yes, that is an invitation!)


The 'Sleepout', aka eco-cottage

The Sleepout's Kitchen


The Sleepout's Pizza Oven

"Your Bath Awaits, Madam!"

Now, we go up the ‘stairs’ to what I like to call the ‘promenade’. We planted the succulents in the steps, and this year we let the poppies go wild, but back in the day, I imagine it was neat as a pin. The ‘black boy’ peach flanks you on the left, while the massively ancient olive guards your right. Old concrete-cast benches, beckoning to be water-blasted offer seating. Further along the promenade, a pergola which used to support grapes now is covered with jasmine.

Up the Stairs to the Promenade -- note the old smoker!

The Ancient Olive Tree

Down the promenade’s central steps and onto the upper lawn, you are flanked by two elderly bay trees. As the walk continues, we take the path under the pergola of climbing roses, again sustained by branches of another era. The ‘buggy’ is on your left. Many friends have asked for the opportunity to give the old trap a re-do, craving it as a great winter project, but alas, no one has yet made good on their promise!


I wonder what the history of this is???

For the time being, we’ll ignore the vegetable garden to the left, and take the hedge lined pathway alongside the ‘orchard’ on the right. We have two plum trees, a Nashi pear, two old apples of unknown breed and a Granny Smith, as well as what we believe will be a quince once it is re-habbed enough to fruit!


The 'orchard' with its rustic fencing

The Path from the upper lawn to the Oak lawn... I love that rustic gate!

Guardian of the Apple Tree

Through the lovely old gate and we arrive on the back lawn! To the left, we have our grape vines, heavy with fruit at the moment (I think they are table grapes), and, in continuing the transportation theme, another vehicle that could do with a clean up!


The Grape Arbor -- We appear to have an excellent crop this year!


A Rustic Old Bench and a Bike Parked under the Vines!

The old oak tree does not wear any ribbons but provides shelter and food for many feathered friends, as does the feeding table. We also have other friends in the garden!


Looking back toward the Upper Garden

'Oh my! What have we here!' Bessie, Flo & Myrtle encounter a huge hedgehog!

As we head down the far side of the property, where the creek runs, the soil is damp and clay like, and all but the hydrangeas struggle. Now we arrive full circle at the far end of the front lawn.


Springtime Rhododendrons!

Rhodo bush in bloom

Now, if we head back towards the back of the house and epicentre of the garden, our ‘Dahlia Bed’ is almost at its peak. We love this bed, as it is the main view from the kitchen window and is so inspiring in summer.


The Kitchen Window Bed - Dahlias and Hollyhocks!

Back around towards the sleep out is The Man’s ‘office’.


It's an absolute factory!

He truly has a green thumb and is doing so well starting so many things from seed.


Artichoke, started from seed...

Hanging Basket of Basil outside the kitchen door!

From the greenhouse, the seedlings go up to the veggie garden, yet another room situated in a sunny spot, but tucked well away from the ‘formal’ rooms of the garden. I think of it as the servant’s quarters!


Even the Veggie Patch has a Circular/Geometric layout!

Seed grown Witlof and Zucchini, amongst other things...


*********************************************

There is a great cook named ‘Cat’
To whom I shall take off my hat.
She asked me to share
My garden so fair,
So you can thank HER for that!

PS _ I ain’t no good at Haiku…

Wednesday, December 8, 2010

There’s a Crack in Everything (That’s How the Light Gets In), or The Old Lady Gets a Facelift!


“Ring the bells that still can ring
Forget your perfect offering
There is a crack, a crack in everything
That's how the light gets in.”

Leonard Cohen

I can hardly read that verse without my eyes welling up with tears. I’ve always loved the song, but in the last 6 months it has taken on a completely new meaning to me. When we heard Leonard Cohen sing it live last month in Christchurch (something we'd booked ages ago), it was ALL I could do to not burst out in hysterical sobbing.

For those of you who follow my blog, you may recall that last April, as we were entering winter and what seemed to be the toughest economic times ever, I wrote about our austerity campaign at the Cafe. I kept it light and cheerful, but the truth was a bit more grim. I really thought we might lose our business. But, we made some hard decisions, cut back, worked harder and smarter and by the time winter was drawing to end in August, we were feeling slightly more optimistic. Spring was in the air and customers would soon be venturing out, and if we kept up our work harder and smarter attitude, we’d probably be okay. Whew!

Now, my point. We have been at the Hilltop for almost seven years. However, the building has been let down in recent years, with very little attention being paid to her by her owner (we have the lease and are only responsible for the business). Gutters and the roof have been leaking, a quickie, cheapo paint job a few years back is flaking, the fence falls down every time one of those gale force winds packs a punch. About a year ago, our landlord informed us that she had finally sold the property and we would be getting a new landlord. Fantastic! Anyone buying the property would certainly want to look after it, right?

Ironically, the gentleman who bought the property died about 6 hours before the final signatures were to trade hands. The family did not want to lose the deposit, so they allowed the sale to go through. Then, the bickering started… We continued to pay rent, but had no idea who it was going to, and we continued to have no maintenance done. This added greatly to my despair during the austerity campaign!

In July, we decided not to pay the rent – not so much because we couldn’t, but because we wanted to get a rise out of someone. At the beginning of August we got a call from 'Dave'. The family had resolved things and he was our new landlord. We explained our frustration and he agreed to come up and see us. He also forgave us part of the arrears on the rent. He owns a number of properties in Christchurch and seems to be pretty switched on.

The following week he turned up with some builders, had a good look around, and to make this long story slightly shorter, about two weeks later we had a stunning new fence, fixed gutters, and the roof no longer leaked.

But, on September 4th, we were violently awakened by a massive earthquake. Amazingly, no one was killed and few were injured. Sadly, many of Canterbury’s older buildings were damaged and had to come down. Three months on, Christchurch is still a maze of confusion with cranes, road diversions and rubble, but it is improving.

Built in 1932, The Old Lady (The Hilltop) is an old building. But she was built to weather those frequent gale force winds and snow, so the earthquake was not a big deal for her. Lots of superficial cracking in the exterior and interior plaster and a broken window were about the extent of the damage to the old girl. The gate on the new fence didn’t close anymore, though!

Dave came out again with another team of builders (they fixed the gate) and they completely surveyed the property. A few days later Dave called.

“I want to re-plaster the outside of the building. And then, of course, we’ll have to repaint. You need to start thinking about what colour you want. Is that alright?”

“And they are going to re-jib and re-plaster the upstairs bedrooms and stairwell, and of course, repaint that, too. Is that okay?”

“Oh, and the electrician will take the conduit off the outside of the building and hide it, and relocate the outside lights so they are in a better position. Will that be alright?”

“Oh, and that idea you had about opening up the gents toilet in the bar and making it disabled accessible and have a baby changing facility… Well, they want to start work on that on Monday. Is that okay with you?”

“Oh, and by the way, this team of builders is one of Christchurch’s best, and they want to use this renovation project as a sort of showcase of their work. You might get some publicity. Would that be okay?”

Well, the scaffolding crew arrived last Thursday, and spent all day Thursday and Friday erecting the metal frame. The Old Lady looked a bit grim in her new attire, but it was clear that something was happening – something big! We worked through the weekend, and planned to close Tuesday, Wednesday and Thursday this week, as we felt the work would be a bit off putting to customers and it would give us a bit of a break before the crazy holiday season start.

Our "Old' Front Entrance with Cracks, Conduits and a Cheapo Paint Job


More Cracks, and Just Looking Very Sad... Not Inviting!


Cracks in the Upstairs Living Area (we use for staff)


Scaffolding Day One -- Out Front



The Skip and the 'DANGER' tape Out Back

Well, when we arrived at 9:00 Monday morning, the scaffolders were back at it, the electricians van was parked outside, the interior plasterers were prepping the disabled toilet, the painter’s apprentice was prepping some woodwork while he was setting up to paint the re-modelled toilet, the builders were jibbing away upstairs and the exterior plasterers had neatly taped plastic over ALL the windows, including the big front ones that feature our view. ‘Danger! Building Site’ signs abounded. Chef Vojta diligently had muffins in the oven and had set up the deli, but The Man and I looked at each other and said, ’We’re not opening today are we?’ We met everyone, answered questions, inspected the work in progress, and then made them all cappuccinos, for which they were grateful. Seeing as how we had a deli full of baking that wouldn’t be selling anytime soon, we set out a plate of cookies, and really won them over!

So, that’s our routine this week! Go to work, be amazed at the progress, and prepare the workers ‘morning tea’, or ‘smoko’ and then work on our lengthy list of home chores and work chores.

The Front Entry Getting Prepped


Taped Up Windows

Umm, How About That View!!!


Speights - Our Major Beer Brand -- Nice Color Combo?


Speight's Navy in the Entrance

Speight's Pale Orange (aka 'Taranaki" by Resene) on the Building
Wow! That Beer Garden Looks Inviting!!!

While my eyes keep welling up with tears, I can’t quite wipe the stupid grin off my face! There really was a crack in everything……..but that’s how the light has gotten in!

We're not quite done yet, but this gives you a taste!

Saturday, December 4, 2010

Luscious Lavosh and Terrific Terrine, or Perfect Party Pickings!

As many of you know, we are obsessed with food, therefore, we are obsessed with anything on TV that relates to food or cooking or growing food or serving food or eating out, and so forth! At least once a week, The Man will say “Write that down!” as we watch one show or another. I usually do, but fortunately, most of the recipes shown on the various shows are also available on the internet.

During the past couple of weeks, two ‘new’ dishes on TV caught our eye(s). While they were on different programs, we thought they’d be great together. They were!

The first tempting titbit was on a New Zealand TV show featuring our home-grown ‘cook’, Annabel Langbein. She’s a bit of an outdoorsy 'Nigella', and she’s great. One of her cookbooks is my ‘go-to’ when I need inspiration for dinner. So, this year, she finally has her own show, and it, too, is great.

On this particular episode, she was preparing Sesame Seed Lavosh, a Middle Eastern flat-bread, to go with hummus. Well, we make hummus ALL the time, and I’ve always fancied making my own crackers. Plus, if you ever see lavosh in the grocery store (it’ll be in the gourmet section) check out the price tag!!! YIKES!!! She made it look so easy, so we decided to give it a go. Her recipe called for black and white sesame seeds, but The Man (creatively) decided to also add a dash of quinnoa for the red effect (not to mention the health benefits). The first batch was fantastic, although we struggled to roll it as thin as it needs to be. Well, I scratched my head and said, ‘Why couldn’t you use the pasta machine to roll it? Then it would also be consistent!’ So, the second batch was perfectly thin, and consistent, and buttery, and crunchy, and melt in you mouth and morish!

It went on as one of our ‘Weekend Specials’ at the Hilltop along with a sun dried tomato hummus, and it was a hit! It is now a fixture on the menu!


Sesame & Quinnoa Lavosh

Then, as we were religiously watching Masterchef Australia one evening, George and Gary did a Ham Hock Terrine during the Masterclass. Oh boy! Did this look good? It also looked inexpensive, and elegant, not to mention, easy. They did it with Eggs Benedict, but we thought the terrine on its own looked very worthy. When we told Chef Lucky about it, he was so excited. Everyday, in his lovely Czech accent he would ask, ‘Are we getting the ham hocks today?’

We got the ham hocks and Lucky set about boiling them (and then making an amazing pea soup from the leftover stock) and picking the meat off. The proscuitto was carefully layered into the terrine, the ham and butter (I didn’t say it was low-fat!) and spices were added. The proscuitto was folded over the top and the terrine was carefully weighted down overnight.


Boiling the Ham Hocks

The next day, Lucky carefully unmolded the terrine and gently sliced off a slender slab for us all to try. WOW! It was truly hard to not want to eat the entire thing! We decided that the only thing that might make it better or possibly more interesting would be the addition of some dried cranberries and pistachio nuts.



Ham Hock Terrine with Cranberries & Pistchios

This week’s terrine had the additions, and it is perfect. It goes fantastically with the crispy yet delicate lavosh, along with a few cornichons (baby pickles) and a cranberry sauce.


The Lavosh & Terrine Platter

These are two elegant yet easy dishes that married beautifully. Whilst we will continue to serve them at the Café, I took this to a party last night and it was most welcomed. Possibly a Holiday idea for some of you? Skip the store-bought crackers and pate, and give this a go! It’s fantastic!

As an afterthought, I spoke with one of my employees this morning. Her 13 year old daughter works for us occasionally as a dishwasher. Last weekend I let her sample the lavosh, as she always seems quite curious about the food we are serving. Last week, Sue (her mom) had reported that Gabrielle had presented her parents with a shopping list. Yesterday, she made the lavosh and it was exceptional, according to Sue! GO GABBY!

Monday, November 22, 2010

A REAL Reality Food Challenge, or a Christmas Dinner Crunch!

It’s enough that we own a café and surround ourselves with food 24/7, but then we go home and cook like maniacs, all while watching cooking shows on telly. Our favourite by far is the Australian version of Masterchef. It differs from the American, English and New Zealand shows in a few ways. First, it is a daily show, one hour, every day, so it’s easy to get addicted to. Next, each week not only features the reward challenge and the elimination challenge, but ‘masterclasses’ that focus on certain cooking techniques or ingredients. We have learned SO much from these, as well as been inspired to try some really fun new stuff. And, finally, and probably most importantly in my book, is the people. This is not a vicious, Survivor-style competition. The chefs have made true friendships and although it is a competition, they support each other and cheer each other on. There are tears every week when one more person has to leave.

So, a few months ago I had a call from ‘Graham’ inquiring about booking a Christmas dinner for the Manchester Unity Society for approximately 40 people. This was great news, as we were just coming out of a very bleak winter season and business was WAY down post-earthquake, so a private function would be good for the coffers. I pencilled in Wednesday November 18 on the calendar and put a quote together for Graham. I suggested a number of main courses and desserts, asking him to choose two of each. He got back to me a few weeks later having decided on glazed ham with applesauce and roast chicken with gravy and cranberry sauce, both to be served with mashed potatoes and fresh veggies. For dessert, he chose Crème Brulee and Fruit Trifle. According to the plan, he was to get back to me a week or so out with final numbers and orders, that is, how many ham and how many chicken.

I hadn’t heard from him by the weekend before, so I started calling and couldn’t reach him. Finally, I tracked him down on Sunday, which was good, because we place our order with our main supplier on Sunday for Monday delivery, which would include the supplies for Wednesday night. We would be able to start prep on Tuesday. Well, it was a good idea, anyway, but he explained that he had had trouble with the printing company, so the newsletter/invite had gone out two weeks late and he wouldn’t be able to give me numbers until Monday night. Uggghh! He did say that he understood the spot that put me in, so just plan on 50/50 for mains and dessert, rather than pre-orders.

Okay, so we decided to order potatoes and baby carrots for about forty. If we had too many, we could use them some other way. The Man normally goes to town on Mondays as well, but it was decided that we would wait until Graham’s Monday evening phone call and I would go to town on Tuesday to personally track down a good buy on ham and chickens, and pick up any other bits and pieces.

So, Monday evening the phone rings and a very disheartened Graham tells me he has had only 20 people RSVP. I told him that would be fine. My mind was thinking that 20 dinners is still better than no dinners. I believe he thought we would back out thinking it wouldn’t be worthwhile. He did off-handedly mention that there might be few people who would turn up extra without RSVP.

I headed to town and did my errands, stopping at ‘Pak ‘n’ Save’ for the meats. They had a good brand name ham on special, so I nabbed one. They also had twin packs of small chickens (just what I was after) at a great price, so I got eight. We were planning to spatch-cock and roast them, and serve them as halves. At this stage I was only planning on roasting 6 birds, or 12 portions, but thought two back-ups couldn’t hurt, plus The Man and I LOVE rotisserie chicken.

Meanwhile, at the Hilltop, Chef Vojta took it upon himself to make the Crème Brulees. Now, not only has he never made them before, he has never eaten one either! Good on him for his efforts, but….

Wednesday morning I went to the Hilltop to help the other chef, Lucky prep. We decided the Crème Brulee’s were a do-over; they were a bit grainy and not fully set. Lucky listened carefully to my instructions and produced 13 very nice desserts (He had never made or tasted them either). Meanwhile, I made 12 fresh fruit trifles using sponge (white cake) soaked in sherry, custard (AKA yesterdays cream brulee!), fresh strawberries, bananas and kiwifruit, and topped with fresh whipped cream. So, we had 25 lovely desserts – more than enough. I cleaned the baby carrots and cut up the broccoli. Lucky seemed to have everything under control so I went home for bit seeing as how it was going to be a late night.



Caramelizing the Top of the Creme Brulee

Browned Creme Brulee

When The Man and I returned to the Hilltop, Lucky had glazed and baked the ham, and had 6 of the birds ready to roast. He reckoned we had about 13 portions of ham and with six chicks, 12 portions there, for a total of 25 dinners. So, if there was a 25% increase in turnout, we’d be covered. In speaking with a friend who used to be in hospitality, he said he used to budget 20% under, because there were always no-shows and he didn’t want to over-buy. But, at least in our situation, we can always use up things like ham, chicken and veggies in quiches and pies.

About 5:00, ‘Keith’, a local that I sort of know, called to say that he’d been baling hay all day and hadn’t planned on coming but had finished early, and could we fit two more in. I said sure. And then I got this feeling… Should we put the last two birds in, just in case?

I talked to The Man, and he said, ‘Well, they only confirmed 20, and you are prepared for 25. It’s not your fault if there isn’t enough.’ I said, ‘I know it’s not my fault, but I’m thinking about the bill!’. So, I had Lucky pop two more birds in.

At 6:30, guests started arriving and by 6:45 we had about 20 people ordering beer and wine in bar. All was good. I was helping Lucky split the chickens, he was straining a beautiful gravy, the carrots and broccoli were ready to be steamed and the potatoes were set for mashing. I went to help The Man in the bar and two more trickled in. And, two more. And, two more… I had a word with Graham, and he basically said, ‘I’ll leave it in your capable hands.’ By 7:15 we had 34 hungry people ready, and expecting, to be fed!

Time to plate up – YIKES! Well, the Society is largely an elderly bunch, so I figured that a few of the more senior ladies probably wouldn’t be able to manage an entire half chicken anyway. So, about four or five of them got a chicken quarter and a small piece of ham. We stretched the ham out pretty well, too. Lucky’s initial idea was that it would be about 13 large portions, but I think we managed to get about 16 smaller servings. There was plenty of potatoes and gravy. Lucky had prepped some additional carrots when I kept reporting on the increasing number of guests coming through. By 7:35, 34 people had a plate of beautiful food in front of them! Unfortunately, I was too busy doing portion control and serving food, that I wasn't able to get any pics of the mains! But, I thought it all looked pretty good!

So, onto tea and coffee set-up, getting the brulee and trifle out of the chill room, and oh, trying to come up with another 7 desserts. Well, we had at least ten pieces of the lovely Czech style apple strudel we serve in the deli, so out they came. Plates cleared, dessert served. One woman slightly grumbled at the The Man when she wasn’t given a choice on her dessert, and he explained that ‘a few more than expected’ had turned up and he was sorry. We did manage to sort out a strudel for her (her first choice), and alas, we had 2 brulee left that someone had to eat!.

By now, we are in full clean-up mode, and the group is doing their speeches. Unbeknownst to us, during one of the talks, the numbers debacle was explained to the guests, who for the most part had been clueless about our dilemma. Well, they had already been quite pleased with the meal, but now they were absolutely gushing! The woman who had grumbled made a special effort to tell us how great everything was.


Hmmm... Two Left! Who will eat them????

I think we are safe from elimination this week!!! In fact, I think we won a reward challenge!!!