Since Jeanine Cornelius and Brent Havis took over nearly two years ago, RiverStone Cafe has become the family-friendly cafe of choice in Otaki.
Located at the main highway shops next to Kathmandu, RiverStone offers locals and visitors quality home-cooked food and a friendly, relaxing atmosphere – both inside the cafe and in the courtyard outside. There’s a full menu from 7.30am every day, hot and cold cabinet food and superb coffee. Dietary needs are catered for with vegetarian and gluten-free options.
“We like our customers to feel at home, and what better way than to provide good wholesome food and friendliness like they’d get at home,” Jeanine says.
Riverstone’s Caramel Meringue Slice
1 Cup Sugar
4 Cups Gluten Free Flour / Plain Flour
2 Teaspoons Gluten Free Baking Powder
* Cream butter and sugar together, add eggs and the remaining dry ingredients and mix. Press dough evenly into a greased tin.
4 Tablespoons Golden Syrup
2 Cans Condensed Milk
* Place in a Microwave jug and heat until butter is melted, mix well and pour over base.
1 Cup Caster Sugar
*Beat egg whites until stiff and then add caster sugar slowly. Once mixed, pipe on top of caramel and cook at 180deg in fan bake oven for 25 mins or until Meringue is golden brown.