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Hotel Newsletter
Before we talk about upcoming events and specials here at The Chateau on the Park, you may be interested to know that the Chateau now has free Wifi for our guests and clients. We are very happy to now be able to offer this facility. Enjoy our Garden Court Brasserie's early bird dining options for those keen garden lovers who are attending the Ellerslie International Flower Show (10 - 14 March). Why not take advantage of free car parking and complimentary shuttle drop off from the hotel to the entrance of the show. Our beautiful rose garden setting outside the Garden Court Brasserie makes a perfect pre or post show, they're free to view and you don't even have to queue.
Whilst most of us enjoy Easter and the timely holiday, we also think it is the perfect time to enjoy special foods. One of the favourites in New Zealand would be the tasty hot cross bun and we can’t think of a nicer way to start those mornings than to put some in the oven and let the butter soak in. Recently we got quite excited about Simnel Cake and for those of you who haven’t tried it we can recommend it as a delicious treat. Easter Simnel Cake recipeHere are the Ingredients for a traditional British Easter Simnel Cake100g softened salted butter 100g soft brown sugar 4 eggs a pinch of salt 350g of mixed currants and sultanas a teaspoon of schwartz mixed spice powder 150g plain flour 50g roughly chopped mixed peel the zest of 1 lemon 1-2 tbsp apricot or quince jam 300g Marzipan Preheat your oven to 140C or Gas Mark 1. Cream the softened butter and sugar together with a spatula or wooden spoon until pale and fluffy. Gradually beat in three of the eggs and then sift in the flour, salt and spice a little at a time. When well mixed, add the mixed peel, sultanas and lemon zest and give it all another stir. Line and grease a 7inch cake tin. Roll out a circle of marzipan to the same size as the tin. This should use about one third of the marzipan. Pour half the cake mix into the tin and then cover with the circle of marzipan. Now pour the the rest of the cake mixture on top of the marzipan. Bake your simnel cake for 1½ hours and then allow it to cool. Now preheat the oven to 180C or Gas Mark 3. Brush the top of the cooled cake with quince or apricot jam. Cover with another thin disk of Marzipan and decorate with 11 balls of marzipan (representing the 11 apostles) Glaze the marzipan top with the last beaten egg and cook for a further ten minutes. Enjoy the month and we look forward to welcoming at the hotel in the very near future. If you wish to receive our newsletter and join our mailing list, sign up here for more specials and events happening at our garden city resort. |
