Floriditas Cafe and Restaurant
Cafe in Wellington
www.floriditas.co.nz/
Remember you found this company at Infodats
(04) 381221?
Address
161 Cuba Street. Te Aro.. 6011, Wellington, Wellington.Are you the owner or manager of this company?
What you should know about Floriditas Cafe and Restaurant
At the restaurant I have always tried to make our risottos interesting and inventive, but plain and delicious, creamy and oozy. Love making it, learn from your rice, be inventive get a genuine feel for your risotto. Public Holidays We are unfold and we never charge a surcharge on your holiday. My advice on risotto you want it to be creamy, oozy, wet porridge like, think about the ingredients, never leave them Hun balanced through the rice, if you are using herbs or leafy greens, cut them up finely so they fleck through the rice.
Wines from all New Zealand’s regions and taste of what the rest of the world has to offer. Sweet treats from the counter to tempt you and beautifully made Coffee Supreme coffee. For the first time this year we ran a hands on pastry class, where six people per class, got to work their way through some classic pastry recipes and left with a new found confidence for making pastry and a box of their own creations. Try some of our favorite recipes we make in the restaurant or for our families friends.
We are roaring through 2011, gearing up for Visa Wellington on a Plate, World of Wearable Arts, and not to forget Rugby World Cup, . Public Holidays We are originate and we never charge a surcharge on your holiday. Anyway I came across a risotto recipe fennel, Gruyere pink peppercorns, that sounds like dinner tonight I said to myself, with a big bowl of freshly made chicken stock in the fridge, but I couldn’t withstand slightly changing the recipe and served it with the last red butter crunch from the garden, adding fennel tops and young celery leaves to make an interesting salad. What a attractive book season by season recipes truly accepting and respecting seasonal greens, something we everlasting try to do at Flo’s treating each ingredient with respect, no ingredient more important than the other. Dinner service my advice, arrive in for a 5pm 5. 30pm dinner let us know that you're heading to the show, we will book you a cab, if you wish.
For some years now we have had people through the bakery as segment of Zest Food Tours. Visa Wellington on a Plate 2011 has arrive to a close, Floriditas Restaurant has been busy and many diners tried our lunch or dinner offerings. Marc’s in sight into WOW2011 World of Wearable Arts is here once again, yet this year 3 weeks, for us WOW is busier than Xmas. Once your rice is tender, total your Gruyere and fennel top or dill and remaining butter, check creaminess and seasoning and total a insignificant more stock if need be consistency should be that of wet porridge.
We use locally and nationally sourced product to create new tasty seasonal dishes. Roger Parkinson who was the first wine maker to visit us as we opened and found our feet with the direction and scope of the Floriditas Wine list. Public Holidays We are begin and we never charge a surcharge on your holiday. What a lovely book season by season recipes truly accepting and respecting seasonal greens, something we eternal try to do at Flo’s treating each ingredient with respect, no ingredient more crucial than the other.
Unfold all day we present simple, delicious, tasty seasonal food to from local and national producers. That said, we think it’s imperative that our customers are capable to appreciate wine from all over the world. At the restaurant I have always tried to make our risottos interesting and inventive, but simple and delicious, creamy and oozy
Wines from all New Zealand’s regions and taste of what the rest of the world has to offer. Sweet treats from the counter to tempt you and beautifully made Coffee Supreme coffee. For the first time this year we ran a hands on pastry class, where six people per class, got to work their way through some classic pastry recipes and left with a new found confidence for making pastry and a box of their own creations. Try some of our favorite recipes we make in the restaurant or for our families friends.
We are roaring through 2011, gearing up for Visa Wellington on a Plate, World of Wearable Arts, and not to forget Rugby World Cup, . Public Holidays We are originate and we never charge a surcharge on your holiday. Anyway I came across a risotto recipe fennel, Gruyere pink peppercorns, that sounds like dinner tonight I said to myself, with a big bowl of freshly made chicken stock in the fridge, but I couldn’t withstand slightly changing the recipe and served it with the last red butter crunch from the garden, adding fennel tops and young celery leaves to make an interesting salad. What a attractive book season by season recipes truly accepting and respecting seasonal greens, something we everlasting try to do at Flo’s treating each ingredient with respect, no ingredient more important than the other. Dinner service my advice, arrive in for a 5pm 5. 30pm dinner let us know that you're heading to the show, we will book you a cab, if you wish.
For some years now we have had people through the bakery as segment of Zest Food Tours. Visa Wellington on a Plate 2011 has arrive to a close, Floriditas Restaurant has been busy and many diners tried our lunch or dinner offerings. Marc’s in sight into WOW2011 World of Wearable Arts is here once again, yet this year 3 weeks, for us WOW is busier than Xmas. Once your rice is tender, total your Gruyere and fennel top or dill and remaining butter, check creaminess and seasoning and total a insignificant more stock if need be consistency should be that of wet porridge.
We use locally and nationally sourced product to create new tasty seasonal dishes. Roger Parkinson who was the first wine maker to visit us as we opened and found our feet with the direction and scope of the Floriditas Wine list. Public Holidays We are begin and we never charge a surcharge on your holiday. What a lovely book season by season recipes truly accepting and respecting seasonal greens, something we eternal try to do at Flo’s treating each ingredient with respect, no ingredient more crucial than the other.
Unfold all day we present simple, delicious, tasty seasonal food to from local and national producers. That said, we think it’s imperative that our customers are capable to appreciate wine from all over the world. At the restaurant I have always tried to make our risottos interesting and inventive, but simple and delicious, creamy and oozy
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Here we are, with a new Floriditas website, so we can let you know what we are up to here in Cuba Street. When we set up Flo’s we said let’s give it ten years. The website now lets you see what we are up to, so have a look at our menus and wine list and share our recipes and seasonal inspiration from Floriditas and what we are up to at home. Fresh local walnuts hazelnuts feature on all the menus at present from the McDonalds Farm, at the base of the Tararuas
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