Harbour Light chef shares sweet recipe idea

Last updated 09:37 27/03/2014
steven coyne
COMING ASHORE: After a stint working on luxury superyachts, chef Steve Coyne opened the Harbour Light Bistro on Nelson's waterfront in 2010.

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Four years ago, Steve Coyne was rubbing shoulders with the rich and famous as a chef on various international superyachts.

But since November 2010 it's been seven days a week on dry land at Harbour Light Bistro.

The restaurant is the first Steve has owned and operated.

He knew the building from his days as head chef at Lake Rotoroa Lodge in 1997, which preceded working as a chef in Germany and London.

His eight years of cruising around the world on superyachts meant cooking for the likes of former astronaut Neil Armstrong and former United States vice-president Dick Cheney.

Steve says the pressures of owning and running his own operation are great, but he loves the location with wonderful sea views of the Cut, Boulder Bank and Lighthouse.

"The Nelson dining scene is ever changing.

"We, Jess and I, don't get out very often, having two young children, so on that odd occasion we tend to go where we know is good.

"Nelson has some great restaurants and should be proud of what is on offer."

But it's not all fun or glamour.

"Restaurants are very hard work."

Steve says he really enjoys simple food.

"I like mixing raw and cooked ingredients to get a nice combination of flavours and textures.

Food trends are always changing so better to just do your own thing," he says.

"The food at the Harbour Light is a bit on the classic side. That keeps our style of food in check."

We asked Steve for a popular recipe from his menu that home chefs would comfortable with:


250g unsalted butter
1 cup sugar
cup golden syrup
1 whole egg
2 cups flour
2 tsp ground cinnamon
2 tsp ground all spice
2 tsp ground ginger
1 tsp baking soda
1 cup milk
1+ tsp salt.

Cream butter and sugar in a mixer with a whisk until white and fluffy, add golden syrup and mix again.

Then add the egg and mix. Sieve all the dry ingredients and fold into the butter mass a third at a time, fold in milk between each addition of the dry mix.

Preheat oven to 170 degrees, line a cake tin with greased baking paper, pour in cake mix and bake for 40-60min or until cooked, test by inserting a toothpick into the cake, it should come out clean when done.

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Caramel Sauce

1 cup sugar
cup water
cup cream

Cook sugar and water together until the colour of golden syrup, add cream and bring back to boil, then simmer for 10 minutes, pass through a sieve and let cool.


1 Pear
1 tsp sugar
2 tsp water
1 tsp butter

Bring water, sugar and butter to the boil in a saucepan, add sliced pear and cook until water is almost evaporated, toss so the glaze coats all of the pears until all the water is gone and the pears are shiny.

Portion the gingerbread when cold; it is easier. Reheat in microwave for 45 seconds, top with caramel sauce - it can also be reheated in microwave - top with glazed pears and serve with a scoop of vanilla ice cream

This is popular in summer but especially so in winter.

- (Live Matches)


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