From the finest authentic Celtic jewellery, sourced from the Celtic nations,some exclusive, to made to measure kilts,  bagpipes and  accessories,dragons ,faeries, we stock a lot.

Please call in and see us

.See our trade me listings below




Current Trademe Listings are here

Welcome to Celtic Connexions  New Zealand.

Céad Míle Fáilte!
"One hundred thousand welcomes!"
 taken from my home town of Inverness, in the Scottish Highlands. We specialise in quality Celtic Gifts, Jewellery, Irish Jewellery, Scottish. Cornish, Manx and Welsh Jewellery.
Our mainly exclusive ranges are of 925 Sterling Silver and Gold from Shetland and Ireland,and our exclusive catalogue of St Justin Jewellery from Cornwall.We offer a huge range of Irish Claddagh items and an ever increasing range of fabulous Celtic rings and wedding rings.
We can supply everything tartan from a scarf to a Kilt, are agents for `Wallace` bagpipes and accessories.
 

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We can do bagpipe and musician hire, from a single piper to
 a small ceilidh band, and also have a dance caller and Celtic Wedding celebrant too.
Your one stop shop Celtic Wedding Specialist
 

Quality Celtic Jewellery and Celtic gifts to New Zealand and Australia. 

www.celt.co.nz

celt

New Zealand Wedding Services & New Zealand Weddings - NZ Wedding Planner
New Zealand weddings and everything that you need to know about getting married in New Zealand; including a bridal club, wedding software (free trial), discussion forum, chat room and wedding homepages.
http://www.nzweddingplanner.co.nz/

we stock Wild goose,see here.
http://celt.co.nz/gifts-wild-goose-ireland-c-97_121.html



Haggis
Haggis is a dish containing sheep’s “pluck” (heart, liver and lungs), minced with onion, oatmeal, suet, spices, salt and mixed with stock and traditionally boiled in the animal’s stomach for about three hours.Haggis is traditional served with the Burns Supper on the week of January 25th when Scotland’s national poet, Robert Burns, is commemorated. He wrote a poem Address to a Haggis. During Burns’ lifetime haggis was a popular dish for the poor as it was very cheap, being made from leftover (otherwise thrown away) parts of a sheep and was nourishing.Scotch whiskey is often asserted to be the traditional accompaniment for haggis, though, this may simply be because this also served at a Burns Supper.
Ingredients
1 sheep’s stomach, cleaned and thoroughly scalded, turned inside out and soaked overnight in cold water. heart and lungs of one lamb
450g/ 1 lb beef or lamb trimmings, fat and lean
2 onions, finely chopped ,
225g/ 8oz oatmeal ,
1 tbsp salt ,
1 tsp ground black pepper ,
1 tsp ground dried coriander,
1 tsp mace ,
1 tsp nutmeg ,
water, enough to cook the haggis
stock from lungs and trimmings
Method;Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
When cooked, strain off the stock and set stock aside.
Mince the lungs, heart and trimmings.
Put the minced mixture in a bowl and add finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep’s stomach. so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.
Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding water to keep it covered. To served, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes)