Riverside Community produces a vast range of produce, bounty from our dairy farm, organic gardens and   orchards. At the café, we are proud to feature an increasing selection of our produce, made on site, and to share with you our rural know-how through tasty and fresh treats. We also support artisans and artists who  live and work locally so as to offer you a sample of uniquely Tasman talent.

                                                                   From the Riverside Larder...

Hot Lips Chilli Chilli 150ml - $18.00 Made by chilli lovers for chilli lovers roccotto chillis, lemongrass and garlic are lacto fermented together to create a rich organic chilli product with no chemical perservatives.

Organic Feijoa Jam 300g - $5.00 An elegant addition to the breakfast table or to baking.

KasundyPickle - $6.00 In Indian style condiment, perfect with cheese and cold meats.

Riverside Honey - $7.50 for 500g, $14 for 1.1kg  The 2011 season, smallish harvest, flavoursome product..

Riverside ointments - produced for the family user, natural products for body and mind.

 All of this products can be sampled in the Riverside Cafe Menu and are available in the Cafe or by contacting the Riverside Cafe This e-mail address is being protected from spambots. You need JavaScript enabled to view it or visit us at the markets on Sunday in Motueka.

Food, Health and lacto-fermentation..

Lacto-fermentation is an age old method of preserving food of which sauerkraut is a classic example.

Lactic acid is a natural bacteria which inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid producing bacteria. These lactobacilli are especially numerous on the surfaces of leaves and roots of plants growing in or near the ground. The lacto – fermentation method of preservation has many advantages over other methods. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels as well as producing antibiotic and anticarciogenic substances. [Fallon, S.(1999) “Nourishing Traditions” New Trends Publishing, Washington, USA. Pg 89]

At Riverside, Michel D'Hondt has been experimenting with herbs and spices with known health properties such as; tumeric, spriulina, coriander, parsley, basil, chilli and garlic. These are processed in a lactofermented form in order to increase the bio-availability of their different active substances.

. When fresh, a lacto-fermented pesto or chilli paste releases carbon dioxide. This may lead to some pressure in the vessel and when opened it may “fizz”. This is totally normal. When sealed and stored in a cool dark place, the lacto-fermented product will last up to a year.

Refrigerate when opened. For more informationabout lacto-fermentation and food preparation please contact Michel D'Hondt at Riverside

03 5267033 ext.30

Lacto-fermented Products also available..

Basil and Parsley Pesto 500g

 Basil Pesto 500g

Parsley Pesto 500g

Coriander Pesto (Sold Out)

All $20