Food Delivery & Pick Up Guide Otago

97 Stuart Street, Dunedin. Phone 03 477 9983
We will be be open for telephone orders, click and collect and deliveries (conditions apply), from 9am-2.00pm.
Check out our special Level 3 menu on our facebook page or give us a call to discuss any order enquiries.

Order online from our website, delivered to your door via courier - or pick-up from our Oamaru factory.
Handcrafted artisan cheese, made in Oamaru. Buy from our online shop or join our seriously good Cheese Club for monthly deliveries.

125 Vogel Street
A special Covid-19 catering menu and contactless delivered or pick up meals available at our website
Takeaway coffee and café food available via app ‘regulr’ for contactless pick up from 125 Vogel Street.

30 Stuart Street, Dunedin
Daily for Lunch and Dinner.
Bluff Oysters, Blue Cod, Sole, Whitebait, Hand-cut Chips
Home Deliveries ph. 03 477 8059 or 027 324 1565,
Click + Collect
Check our Facebook page for weekly updates!

Opening for t/a & delivery from 9-2.30 & evening 5-00-8.30
Order online or call 03 471 8180.
Free Delivery on minimum order $30 inner Dunedin only.


265 Princes St, ground level Exchange Plaza area.
Order on line thru Classic Cafe ordering App, download from App Store.
Text or call 027 304 2059.
Please use the app as first choice for your order.

The Mall, 45 Mailer Street, Mornington, Dunedin
‘Fine asian dining and yum char’
03-453 1888. Contact Sichuan88 on Messenger.

The Mall, 46 Mailer Street, Mornington, Dunedin
Burgers • Fusion Fish & Chips • Japanese • Chinese
03-453 1128

Order by giving us a ring and we deliver for free! Conditions apply.

131 High Street (opp Casino) 03 474 0219
Dunedin’s favourite organic store since 1992. In-store shopping available, also Pre-Orders.
Orders will be home delivered or contact less store pick up. Mon-Fri, 9am-5pm.
Cut off time for orders is 5pm for next-day processing.
For pick up orders: bread/milk from 10am next day, packed orders from midday next day.
Call us on 03 474 0219

Bacchus brings you some of our favourite dishes to collect & enjoy at home!
Click & Collect To place an order simply email us at phone us on 03 4740824 or visit us on the Regulr app. Available as of Thursday book your orders now.
Details of pick up times on enquiry.

117 Lower Stuart Street, Dunedin .Phone 03 474 1765
Facebook and Instagram @francescasdunedin
Open 7 days 4-9pm for contactless collections of delivery.
Free delivery over $30
Online orders for takeaway and delivery

Click & Collect’ on 021 540 837
‘FLIGHT’ brand COFFEE / regulr App
Limited Menu - Fresh Baking - Body of the Year bread - we are selling coffee beans.
Open daily from 8-3

Check out our website
for a takeaway menu of some classic Ale House meals.
Order and pay via website or phone 03 4719050 or email
Available for contactless, scheduled pick up or delivery.

67 McAndrew Road South Dunedin, (03) 455 2802
2pm-7:30pm. Customers can view the takeaway menu on our facebook page:


Cnr of Kaikorai Valley Road & Mellor Street, Dunedin
03 4767680, 027 477 1969
is available for deliveries in both Level 4 and Level 3 Covid restrictions. Simply email: with your order.
The ‘click and collect’ option will also be available when Level 3 begins
via: We will do the rest.

Cnr of Kaikorai Valley Road & Mellor Street, Dunedin
03 4767680, 027 477 1969
is available for dinner delivery seven days from Tuesday 28 April.
For details of how to order:

Daily Recipes:

Day 1: 28th April 2020
Potpourri Vegetarian Café Birdseed Bar
 (Gluten Free)

3 cups raw peanuts, toasted
¾ cup sesame seeds
2 cups shredded coconut
2 cups raisins
1 cup dried cranberries
1½ cups sunflower seeds
1½ cups pumpkin seeds
½ cup honey
1 cup brown sugar
200g butter


Toast peanuts in oven for 12 minutes at 180deg, then combine all seeds
and fruit in a Bowl. Put honey, brown sugar and butter in pot and slowly
combine. Bring to boil, testing until getting to soft ball stage (use a sugar
thermometer. It is at soft ball stage when it reaches 118degC or when you
drop a bit of it into cold water to cool it down, it will form a soft ball.)
Add to dry ingredients and mix well to combine. Press Firmly into a lined
30cm x 20cm tin and allow to set in fridge.
Cut to size when firm.

Day 2: 29th April 2020

Taste Nature Almond Croissant - now available in store to celebrate Level 3 - not available for pre purchase. 
The Recipe is using Body of the Year organic butter croissants,
Organic Butter,eggs,sugar, Organic Almond meal and Sliced Almonds.

All Purchased from Taste Nature

You Will Need:

1+ Day Old Croissants

Almond Cream recipe  
125g Butter
200g (1 cup) Sugar
100g (1,1/4 cup)  Almond Meal
20g (2Tbsp) Flour
100g Shallow bowl of Sliced Almonds.
1 Egg
Icing Sugar for Dusting
Warm the butter till it softens, mix in the sugar.

Once mixed and creamy, sift in the almond meal and flour.

Mix by hand or in a standard mixer until it gets nicely incorporated.

Halfway through mixing add the egg.

Let it cool off in the fridge for 10-15min.

Preheat Oven to 180°
Cut the day old croissants in half horizontally and give a good hearty spread of the Almond Cream on the bottom half of the croissants.

Put back together and use the rest of the Almond cream on top of the croissants to give the sliced almonds something to stick to.

Dunk the top cream part of the croissants into a bowl of Sliced Almonds and get a good amount stuck to the cream.

Place croissants evenly on an oven tray.
Cook at 180° for 15 min or until sliced almonds get golden brown.
Leave to cool for 10 min. Dust with icing Sugar and serve.

Serves 6 as a Snack

1 litre water
275g chickpea flour
2 tsp salt
1tsp black pepper
olive oil, for frying

To Serve
6 slider buns
Lemon aioli
Flaky sea salt
Lemon wedges
Grease a 30cm x 20cm oven tray.
To make the panelle, bring the water to the boil in a heavy-based pan. Remove from the heat and slowly pour in the chickpea flour, whisking all the time. Return to the stovetop over a low heat and cook for about 30-40 minutes, stirring contantly. It is ready when it is thick and the mixture starts to come away from the sides of the pan. Season with the salt and pepper.
Pour the mixture into the greased oven tray, spreading it out using a wet spatula. Allow to cool, then cut into squares the size of the slider buns. Split the slider buns in half vertically, giving you 12 pieces, and toast the cut side under a hot grill. Dollop a teaspoon of aioli onto each piece of toasted bread.
In a large frying pan over a medium heat, shallow-fry the panelle in the oil for about 3 minutes each side until golden and crispy. Drain on a paper towel, then put a piece on each bun half. Grate over some Parmesan, sprinkle with flaky sea salt, squeeze over lemon juice and enjoy while still hot.


This is moist, delicious and virtually fat-free (use up your excess Christmas dried fruit)
1kg mixed dried fruit/or make up from sultanas/currants/glazed fruit
1½ cups orange juice (Charlies with the pulp)
½ cup sherry
2 cups self-raising flour plus 1 extra tsp baking powder
2 tsp cinnamon or cinnamon and mixed spice

Place fruit in a bowl and pour over orange juice and sherry.

Leave overnight.

Stir in flour and cinnamon. Put mixture into a baking paper lined 23cm cake tin. Bake at 180°C for one hour 20 minutes. Reduce temperature to 160°C and bake a further 30 minutes or until a skewer inserted in the middle comes out clean.

Cool in tin for 15 minutes before turning out on to a wire cake rack. Dust with icing sugar while still hot. It’s not a deep cake and keeps well. Baking time and temperature does depend on individual ovens, and mine is relatively ‘hot’.


Day 5: 2nd May 2020
Speights Ale House Highland Lamb
 (with capsicum marmalade)

3 tender lamb fillets per person
olive oil

Capsicum Marmalade:
50g butter
2 sliced onions
500ml tarragon vinegar
6 star anise
1 c sugar
2 lemons, juice and zest
2 apples, peeled and diced
3 red capsicums, sliced

Remove and silver skin from the lamb fillets. Marinate for six hours in olive oil, cumin, paprika and garlic - use even quantities of each or whatever suits you.

Meanwhile, make the capsicum marmalade by gently cooking onions in butter then adding other ingredients and simmering until the onions and apples are soft. Add red capsicum and simmer again until the capsicum is just soft. THe mix should be like syrup and tangy. Remove the star anise.

Sear the seasoned lamb fillets on a hot grill until medium rare. Remove and slice the fillets. Lay on top of a fresh garden salad. Top with warm capsicum marmalade and kumara straws.

Day 6: 4th May 2020
Morning Magpie Pinwheels

7 cups flour
1 cup white sugar
pinch of salt
1cup of tepid water
1 1/2 tbsp active yeast
1/2 cup soy milk
1/4 cup of canola oil

Cinnamon Mix:
5tbsp of margarine
1/2 cup of soft brown sugar
5tsp of cinnamon

icing sugar to dust


Dry Mix
Combine 5cups flour, 1/2cups white sugar and a pinch of salt.

Wet Mix
Combine 1cup of tepid water, 1/2 cups white sugar, 1 1/2 tbsp active yeast.
Dissolve, and leave for 10-15mins until yeast starts to bubble/activate.
Once activated add 1/2 cup soy milk and 1/4 cup of canola oil.

Combine dry into wet, and mix well. Let sit for another 10-15mins.

Knead in 2 cups of flour, until a soft springy dough forms. Add more flour if needed.

Cover with clingfilm and rest for another 10-15mins, then place in fridge overnight.

Cinnamon Mix:

In a medium microwave safe bowl add: 5tbsp of margarine, 1/2 cup of soft brown sugar, 5tsp of cinnamon.

Heat for 30 seconds, and whip together to form a buttery spread.

John the Dog
John the Dog

Rolling + Baking:

Pre heat oven to 180 C

Flour the bench top, and roll the dough out in a rectangle, for the height of 3/4cm.

Spread your cinnamon mix all over.

Roll the dough tightly towards you, creating a long log on your bench. slice into rounds, about 3cms tall.

Place onto a baking papered oven trey, leaving around 3cm gap between each one.

Place in the oven, checking after 15mins and rotating if necessary.

It should take between 15-25mins until cooked.

Let cool, dust with icing sugar. 

Day 7: 5th May 2020

Whitestone Cheese - Drunken Windsor Blue:


110g Windsor Blue wedge (as many as you like)
The Dubliner – Irish Whisky Liqueur, enough to cover cheese

Soak whole Windsor Blue wedge(s) overnight in a bowl of 'The Dubliner - Irish Whisky Liqueur' at constant temperature. Cover to keep it safe.

Finishing / serve with:
The result is an aromatic blue cheese with notes of honey and hints of caramel.
The alcohol evaporates quickly but the blue cheese will be ‘drunk’ and ready to be enjoyed at room temperature. The perfect dessert on its own or as part of a cheese board.

Day 8: 6th May 2020

Speights Ale House Seafood Chowder

100g butter
1 onion diced
1 carrot diced
1 stick celery diced
1 red capsicum diced
1 green capsicum diced
1-litre fish stock
200g blue cod fillets
100g mussels shelled
100g shrimp, frozen or fresh
100g calamari, cut into rings or pieces
500g surimi crab meat
1-litre cream
1-litre milk
zest of two lemons
thyme, fennel, fresh stalk, chopped
½ cup cornflour mixed with ½ cup cold water
salt and pepper
Saute onions, carrots, celery and capsicum in butter until soft.
Add fish stock, simmer for 5 minutes.
Add seafood, cream and milk.
Simmer again for 15 minutes, but do not boil.
Add lemon zest, thyme and fennel.
Thicken to the consistency you like with cornflour and water mixture and simmer for 15 minutes.
Add salt and pepper to taste.
(makes about 5-6 litres)


Day 9: 7th May 2020
The Rope & Twine Corn Fritters

500g corn kernels
2 eggs
1 ½ C Plain Flour
1 tsp salt
1 tsp pepper
2 tsp baking powder
500g corn kernels
2 tbsp canola oil
1 red onion (sliced)
1 small bunch spring onion
1 egg
Oil for frying

1. Blitz the first 500g of corn kernels in blender with 2 eggs.
2. Sift the flour, baking powder, salt and pepper into a mixing bowl.
3. Add the corn kernels, oil, red onion and spring onion. Mix until combined.
4. Mix both mixtures together and fold until incorporated.
5. Heat 1–2 tablespoons of oil in a non-stick frying pan over medium heat.
Place a large spoonful of the corn fritter mixture into the pan. Cook for 2–3 minutes or until bubbles appear on the surface of the batter. Flip and cook the other side for a further 2–3 minutes or until the fritters are crispy golden and cooked right through.
6. Arrange the corn fritters on a bed of lettuce stacked between rashers of crispy bacon and drizzle with sweet chilli sauce and a dollop of sour cream.
Makes 10-12 fritters

Day 10: 8th May 2020
Bacchus Rhubarb Creme Brulee

(serves 6 people)

6 egg yolks
1 whole egg
1/2 cup castor sugar
2 tsp vanilla essence
500 mls cream

Mix yolks, egg, sugar and vanilla together.

Heat cream until steaming.
Remove from heat and cool 5-10 mins (skim the skin of cream off).

Pour heated cream over egg mix while stirring.

You can put whatever you like in the bottom of the ramekins. We use rhubarb (which has been cooked with sugar so it's like a coulis or stewed rhubarb). Place about 2 tablespoons in the bottom of the ramekin and pour the mix over the same.

Bake in a water bath(just put wanter 1/2 way up the side of the ramekins) cover with tin foil and bake 40 to 60 minutes at 160 degrees (the cooking time is approximate, you need to keep checking until they are set.

Remove from pan and allow to cool up to 30 minutes, then chill for at least an hour before caramelising tops.

Caramelise top by sprinkling about 1 tablespoon of castor sugar over each custard. Working with one at a time, pass the flame torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber and forms a smooth surface. Serve immediately.

Photo by Peter McIntosh.
Photo by Peter McIntosh.

Day 11: 11th May 2020
Speight's Ale House's Chicken Filo Parcels

Makes 6



1kg diced chicken
200g diced bacon
70g diced peaches
50g brie 
chicken stock for cooking
filo pastry
melted butter for brushing

Cook chicken and bacon in a pot in some chicken stock. When cooked, drain off the liquid and soften the cheese in the pot on low heat. Add chicken, bacon and peaches to cheese. Mix well and season to taste.

Preheat oven to 180degC.

Fold a sheet of filo pastry in half, brush with melted butter and top with another folded sheet. Place a heaped spoon of chicken mixture into the centre of the pastry. Crimp the four corners of the pastry and bunch tightly to hold.

Put the parcels in the oven on a tray lined with baking paper and cook until golden brown and the filling is heated through (about 15 minutes).

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