MRS CLARK’S CAFE
108 Palmerston Street Riverton Havana pretty much, been there since – living upstairs and working down.
It has taken three years of seven-day-a-week hard graft to turn this into the cafe it is today with great food, coffee and ambience.
Pat is a chef, originally from Wellington, and Cazna is from Winton and does most of the baking. The muffins that we are lucky enough to get the recipe for are her creation; you must make them or go and try them on site ... yummy.
They believe food should be fresh, homemade, wholesome, healthy and reasonably priced. The building and staff are family friendly and are happy to cater for children. Being involved in their community is also important to this duo. The locals support the business with their trade but also with dropping off produce, interesting crockery and anything else they think the young couple may make use of.
You will always find Cazna or Pat in the cafe; their commitment levels are high. The cafe is open every day (apart from Christmas), which is a blessing for the coffee fiend and a big ask of self on their part.
Riverton has a slow pace, with the Sunday papers arriving on Monday and some produce hard to source, but if you want to watch someone else go at speed while you enjoy the peace, pop in to Mrs Clark’s. Preheat oven to 180 Line muffin tins. Sift dry ingredients together in a large bowl. In a separate bowl mix the marmalade, lemon juice and zest, yoghurt, melted butter and milk. Make a well in the dry ingredients and pour in the wet mix.
Using a spatula gently mix until just combined; use a light hand. Divide the mix between the muffin cases and squish a teaspoon of lemon curd into the centre of each muffin. Gently poke a teaspoon of cream cheese into the top of each muffin. Bake for 25 minutes. Extracted from
by Matthew Hawke and Niki Grennell, published by New Holland, RRP $34.99