No visit to the Nelson region is complete without stopping in the gorgeous wee village of Moutere. There in the old post office is one of the most amazing creative foodie spots I’ve ever seen.
Leisurely mornings with hot buttered croissants and citrus curd, warm scones, home made jam and good coffee.
On a summer’s afternoon a glass of local wine accompanied by a platter of farmhouse cheeses and a spoonful of spicy chutney.
Experience these moments with Moutere Gold’s mouthwatering range of traditional and innovative handmade preserves: jams, marmalades, chutneys and condiments.
Moutere Gold is based 35km North West of Nelson in the small village of Upper Moutere. It is here Joanne an her small team use traditional methods to make our preserves, always in small batches so as not to compromise quality and flavour.
The Moutere valley has a long tradition of locals working the land hops, grapes, berries, currants and apples to name but a few. The historic Lutheran Church in the village displays a large carved wooden depiction of many of these activities and is a reminder of the hard work and determination which helped to build this part of Tasman Bay and give it the character which is still in evidence today.
In the building that was formerly the Original Old Post Office, you will find a hive of activity. You will know when you’ve arrived not from the stamping and sticking of stamps from the old days, but much more tantalizing the shelves of beautifully packaged preserves and complimentary kitchenware and linen.
Moutere Gold have never felt the need to change our production methods or compromise on quality for the sake of profit. Preserving fruit in season for use throughout the year is a tradition that goes back centuries and our talented cooks do it just the way it has always been done.
If there is one inspirational foodie you need to meet, it is Joanne Costar of Moutere Gold. You will walk away with a smile on your face, inspired by the creativity and wonder just how does she do it?