There’s more than many would expect cooking in the Corles kitchen. After taking their place behind the counter at Castle Rock Caf? on the Coromandel Peninsula, husband and wife duo, Andy and Shelley Corles, quickly turned their attention to developing their own Castle Rock range of homemade condiments and preserves.
Andy, a chef by trade, says the rural lifestyle has provided inspiration for the couple’s diverse range of vinegars, sauces, dressings, jams, relishes and chutneys, featuring such varieties as gin and grapefruit marmalade, chilli peach chutney and raspberry vinegar.
Locally grown ingredients never fall from the tree. “We grow our own chillis, tomatoes and herbs, but all the fruit and vegetables we use are New Zealand grown and we try to source as locally as possible.