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Mother-in-laws Kumara Salad

Tiger Coffee

Tucked next to Countdown on Barrys Point Road, Tiger Coffee is the perfect coffee oasis.

Tiger, which started off solely as a coffee-equipment retailer, has grown to include a bustling café.

Tiger, which started off solely as a coffee-equipment specialist, has grown to include a bustling café.
Initially, the only coffee served was made simply to show clients the magic of Tiger’s top-end bean to cup espresso machines and the quality of the coffee they could produce. Now, the spacious café space serves as a perfect setting for business meetings, girls’ catch-ups or a quick caffeine-fix on the way to work.
Open from 6.30am, Tiger’s breakfast menu is priced to beat the recession. A regular Tiger Breakfast will only set you back $8.50, while the Big Breakfast (also known as The Streak) features bacon, eggs, sausage, mushrooms, tomato and toast for $11.50.
For those on the run, the breakfast roll provides an appealing option. It includes bacon, egg and tomato on ciabatta bread, paired with any coffee, for $9.50 and is ready for your early morning start.
Sheona, who owns and manages Tiger, says the friendly staff members are also willing to whip something “a little different” for those who fancy something that is not on the menu, meaning customers can tailor make sandwiches to suit their preferences.                     
Tiger uses their own Grand Cru - Premium Espresso Rainforest Alliance Certified blend as well as the new “kick start” offer – for those needing an extra lift!
The showroom range includes commercial espresso machines, plungers, grinders, gift vouchers and home espresso machines. Tiger staff offer a wealth of knowledge about all things coffee, and can help find the perfect product to suit the needs of “even the biggest coffee fanatic”.
Additionally, the Tiger Coffee Cart is now ready for hire. The cart, which comes with one of Tiger’s top-end machines and its own barista, is great for weddings, conferences, or any event which calls for serious coffee.
TRY OUR COFFEE WEEK. We are proud of our Grand Cru Espresso blend so come in and give it a try. For those already wonderful regulars enjoy our one-week special. Tiger is offering a special deal to all Channel readers – visit for a browse of the amazing machines, and all hot drinks from the 9th – 16th July inclusive are $3.00  (excludes loyalty stamps).
Tiger is open from 6.30am – 4pm Monday-Friday and 8am-1pm on Saturdays. The team look forward to seeing you there soon.

Tiger Coffee, 18 Barrys Point Road, Takapuna.
Phone: 09 4893084 Email: sales@tigercoffee.com
www.tigercoffee.com



Sumo Salad Cafe

Salad of the month!

We love contributions to Channel Magazine from our 'locals'. One such local is Jacqui Wright, the friendly host at Sumo Salad in Takapuna. Jacqui (and husband Stuart) have put their hands up to provide a monthly contribution – to inform our readers of how to make tasty and healthy salads, and other bits and pieces. This month Jacqui's contribution is a great recipe from her Mother-in-law.

Though I was young when I left the UK, I always remember that mandarins and nuts were always available at Christmas. As it is that time of year for mid year Christmas parties I thought I would share my mother-in-laws twist of roasted potatoes (in a salad of course). As it goes Jan is a great cook if you like frozen peas and chips, certainly not a patch on my mums cooking. She surprised us all with this one. It went so well with the meat (though all I remember of that was it was overcooked). Anyway give it a go at your mid year Christmas party or just alongside a winter Barbie. Happy cooking – Jacqui.

Mother-in-laws Kumara Salad
By Jacqui


Ingredients
1kg of Kumara mixed colour,
    peeled and cubed
4 tablespoons lemon juice
2 celery sticks, thinly sliced
5 mandarins oranges
    peeled and segmented
1 cup full fat yoghurt
2 tablespoons orange juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground ginger
A pinch of ground nutmeg (optional)
1/4 cup chopped walnuts

Method
Scrub Kumara skins and coat in a good olive oil.
Roast Kumara for about 40 minutes in a moderate oven.
When cooked immediately add 2 tablespoons lemon juice
and toss. Add celery and mandarins.
In a small bowl, combine the yoghurt, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice.
Pour over the kumara mixture and toss to coat.
Cover and refrigerate for at least 2 hours.
Just before serving, stir in the walnuts

Sumo Salad Café, 67 Hurstmere Road, Takapuna,
Phone 489 7866. Email: takapuna@sumosalad.co.nz

by Channel Editorial

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