Avenues February 2023

Open hearts, Open minds, Open Day

Monday 6 March 2023

Pre-registration essential at: stmargarets.school.nz/events/open-day/

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Meepleopolis – board games and great food. Need we say more?

It’s festival season. Time to get your boogie on.

Summer in this fine city, could it get any better?

To planning a year without lockdowns. Fingers and toes crossed.

Resene Smashing is a bold pure red; it is so full of provocative energy that it demands centre stage.

New Zealand’s lack of effective sunscreen. That ozone, guys.

Courier parcel stealers. That’s our mail-order wine, not yours!

Roadside dumping. There’s leaving a mattress out; then there’s just trash.

Four-wheel drivers that ripped through an endangered bird habitat. Shame on you!

Tailgaters on summer roadies. Drive safe, everyone!

EDITOR’S NOTE

Reboot for 2023

Many of you may recognise my name. I’ve been on the pages of this mag for some time now in almost every capacity. I started with Avenues fresh out of journalism school as a feature writer and eventual sub-editor. I’ve learned a lot about myself throughout the last four years, but also about our community and how fundamental it is to the success and legacy of this magazine.

Despite the doom and gloom that we’re confronted with on the news, I’m excited for the year ahead because of this community. I’m excited to share stories about you, highlight the best of our city and beyond, and, most importantly, offer you a chance to take a break from it all and escape into our pages.

For our first issue for 2023, we focus on ‘rebooting’ for the months ahead. We’ve had a summer (more of a semblance of one than many throughout the country), and we’re ready to take on this cycle around the sun head-on.

We look at some local businesses setting the standard for excellence in their field, all offering us something new to try.

We also welcome some new members to the team. Sam Parish, an accomplished chef and creative, is joining us as our food reviewer, and writer and musician Hannah Harte will be sharing her monthly ponderings with us in her column Harte to Harte.

To those who have followed Avenues for as long as I’ve been here, thank you for sticking around, and to those new to our publication, it’s great to have you with us!

Enjoy this issue,

Liam Stretch Editor

Avenues.

THE TEAM

Publisher Lisa Phelan lisa@27publishers.co.nz

Editor Liam Stretch liam@27publishers.co.nz

Art Director Lucy Arnold lucy@27publishers.co.nz

GM Advertising Shelley Eccleton shelley@27publishers.co.nz

Accounts & Admin Hilary Armstrong accounts@27publishers.co.nz

PRINT

Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS

Lynette McFadden, Richard Dalman, Kate Underwood, Sam Parish, Hannah Harte, Shelley Sweeny, Jen McBride, Charlie Rose Jackson, Royal New Zealand Ballet, Corkin + Friends, Campbell Johnson, Dennis Radermacher, Kim Newth, Humans of Ōtautahi, Dr Reuben Woods, Aaron Lee Photography, Miles Holden, Great South, ILT, Pedro Johnston, Ross Jones, Francine Boer, Megan Graham, Laura Overton, Tina McGregor, Jakob Carter, Julian Apse, Java Katzur, Fran Scrimgeour, Cashmere High School

CONTACT US

hello@27publishers.co.nz

Facebook.com/avenuesmagazine

Instagram.com/avenuesmagazine

Avenues.net.nz

Produced by Twenty Seven Publishers Limited PO Box 36753, Merivale, Christchurch, 8146

Avenues is published 11 times a year, and is a registered trademark. While all attempts have been made to verify information provided in this publication, the publisher assumes no responsibility for errors, omissions, or contrary interpretations of the subject matter contained herein. The reader assumes all responsibility for the use of these materials and information. Any perceived slight of any person or organisation is completely unintentional. Avenues asserts copyright on all material published within, and none of it shall be reproduced, wholly or in part, without the prior written consent of the publisher. Avenues reserves the right to edit or abridge all letters or other material, whether solicited or otherwise, prior to publication.

THE MAGAZINE CHRISTCHURCH LIVES BY

Ultimate Hikes walkers cross the Clinton River. Photo by Julian Apse.

This Market is Our Market With over a decade of proven results and over half a billion in sales, Adam Heazlewood and his team are the no.1 choice when it comes to selling your property.

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There’s nothing quite like coming home, to a place that just feels ‘right’. Somewhere relaxing & reviving; energising & exciting; full of love & laughter.

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It’s quick and easy – head to avenues.net.nz/subscribe or scan the QR code below, and your next brew is our shout!

A RARE OPPORTUNITY

This freehold section of bare land on the beautiful and accessible island of Nana nu I ra, is just 15 minutes by water taxi from Ellington wharf, Sunshine Coast, Raki Raki, Fiji.

The previous house (owned by a Christchurch family for 25 years) has been removed and the section is now ready for your dream home to be constructed.

For details, email biarn@xtra.co.nz

BOWLED OVER

The Avenues team has fallen in love with the ceramics from Modeletto, particularly the salad/fruit bowl. This handmade bowl, glazed in glossy lemon or pink berry, is rustic chic in all the right ways. Perfect for the benchtop fruit, serving your favourite salads, or even as a display bowl on the dining table. modelettostore.com

SCENE IT

MODERN MAN

Human by Jakob Carter and Stan Walker is a fragrance inspired by mental health and conversation with friends. Top notes of bergamot and grapefruit are complemented by fruity and floral middle notes with an earthy base of amber, patchouli, moss, and tonka. It’s available at Chemist Warehouse or online.

jakobcarter.com

Painter Ross Jones manages to capture both the otherworldly and oddly familiar in his original works. His paintings tell compelling stories of people and places. Born and raised in Otaki, Ross cleverly intertwines classic Kiwi scenes with that of the unrecognisable. They are a mixture of “seemingly perfect places and events, but like all good stories, not everything is as it seems”. His use of lighting and shadows often walks the line between serene and sinister. In his recent works, many of his favourite childhood toys sit centre stage, often tipping the balance between reality and the imaginary. Visit his exhibitions at Parnell Gallery, or view them online. jonesthepainter.com

ICE DOG

Summer can leave our furry friends feeling the heat. The Pupsicle is a clever contraption that makes ice blocks with a silicone mould shaped as a drumstick to keep canines cool on hot summer days. The silicone section splits in two, so you can place a plastic bone inside, slot the two halves together, and then fill with water from the top. The Pupsicle maker stands up on its own, so there will be no spillages in the freezer. Pups can get hydrated while working for the reward once they have munched away the ice. Check them out at one of the city’s coolest little pet stores, Paws Club.

pawsclub.store

BOUJEE FUJI

Fancy strutting the streets with artwork on your shoes? Dr Martens first collaboration with The Met has created a truly unique shoe. Developed as a homage to the enduring work of Katsushika Hokusai, the Met 1461 shoe is printed with Fuji from Gotenyama at Shinagawa on the Tokaido, from 36 Views of Mount Fuji patmenziesshoes.co.nz

NO TRASH SPLASH

From the creative minds of Anthea and Helen from Sustained Fun toys comes the EcoSplat reusable water balloon. They offer all the fun of a summer water fight without the annoying and environmentally damaging rubber scraps that come with the traditional sort. Kids, and those at heart, just dunk, throw, and repeat the EcoSplat for endless eco-friendly fun. Plus, there’s no need for fiddly tying, so little hands will find them easy to use. They are also perfectly safe for all ages as they are soft on landing, minimising tears and maximising enjoyment. One EcoSplat balloon replaces more than 3,000 singleuse water balloons. ecosplat.co.nz

CINE(MATES)

SERVE ME UP

Good salads deserve great serving ware. These striking green and pink salad servers from Fazeek at Infinite Definite are modern and elegantly handcrafted to bring a touch of finesse to any bowl of goodness. They can be paired together or used individually to serve up a summer feast in style.

infinitedefinite.com

Do you have a passion for film? Alice’s Cinema Club is the place for movie lovers to get the best out of the film experience. Upon joining, members get the latest news on new films and opportunities for special events, and the cream in Alice’s tea is that, for every eight films a member watches, the ninth is free! Visit the team at the Alice’s Cinema box office to sign up and stop by for a film in one of their cool themed theatres while you’re there. Not a regular at Alice’s? You’ll find it at 209 Tuam Street, right beside C1 Espresso in the central city. alice.co.nz

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Chiwahwah

Artist Dcypher

Date Late 2022

Location Oxford Terrace, Central Christchurch

Right in the heart of Ōtautahi, The Terrace is a bustling hub of hospitality, but stand in just the right place and look the right way, and you can also find this vibrant painting by Christchurch artist Dcypher. Commissioned by Mexican cantina Chiwahwah, the mural is a colourful concoction of stunning details, from the alluring figure to the soaring bird in the top corner and even the small chihuahua dog that serves as a connection to the eatery behind the wall. The woman’s bright floral headdress contrasts with the blue-grey tones (including the Aztec-inspired background pattern), while her jaw, exposed as if by decaying x-ray, is an extension of her Día de los Muertos sugar skull face paint. Venture down the small alleyway, and the mural’s anamorphic composition is revealed. While the image is stretched and elongated when viewed from directly in front, the mural makes perfect and proportioned sense when viewed from the right location on the busy main thoroughfare of Oxford Terrace.

Explore more of Ōtautahi’s urban art on a Watch This Space guided street art tour! Email tours@watchthisspace.org.nz for booking information.

watchthisspace.org.nz/artwork/1066

BE LIKE BILLY

This world premiere of an original Court Theatre commission focuses on the New Zealand comedy legend Billy T. James as told by Rutene Spooner. Rutene shares his personal relationship with his childhood hero, Billy T and how he has shaped both his own showmanship and that of Māoridom. Be Like Billy is infused with music and humour and delves into our national identity, the reality of being a Māori, Kiwi, and performer in the 1980s and what it means today. This is a show to attend this 2023 season, and Christchurch audiences will be the first to see it.

25 March–22 April, Court Theatre courttheatre.org.nz

NOSTALGIA

New Zealand’s coolest little music festival is returning to Ferrymead Heritage park this month. Nostalgia brings together the unique vintage streets of the venue, feel-good local and international artists, and some of the region’s best food and drinks, alongside crafters and artisans selling their wares at stalls. This year has a bumper line-up with Reb Fountain and Don McGlashan and The Others, and more.

11 February, Ferrymead Heritage Park nostalgiafestival.co.nz

TINY FEST

Tiny Fest brings together over 60 performers from New Zealand and Australia for three days of diverse, thought-provoking performance art, dance, poetry, music, and theatre. With shows taking place in the Christchurch Art Gallery, Art Centre, and surrounding spaces, you’ll be transported into the world of the artists as they take you on a creative journey. Full programme is available on the website.

24–26 February, various venues tinyfest.org

STING MY SONGS TOUR

Christchurch will turn into fields of gold when Sting returns to New Zealand in March for the first time in eight years on his critically acclaimed My Songs tour. This dynamic show will feature his beloved songs from his time as a solo artist and The Police. The multiple Grammy awardwinning artist will take to the stage at Christchurch Arena.

1 March, Christchurch Arena livenation.co.nz

Christchurch

Tue, 14 Mar, 6.30pm

The Piano

Br a n denb u rg

Alexander McFarlane Viola

Bridget Douglas Flute

The NZSO presents a programme of perfectly formed jewels of the Baroque period. Featuring Bach’s Brandenburg Concerto No. 5, Telemann’s Concerto for Viola and Overture Suite in G Minor.

Ashburton

Sat, 18 Mar, 7.30pm

Ashburton Trust Events Centre

Mo z a r t & S a lieri

Vesa-Matti Leppänen Director/Violin

Robert Orr Oboe

Patrick Barry Clarinet

Justin Sun Bassoon

Samuel Jacobs Horn

Don’t miss an entertaining evening with the sounds of eighteenth-century Continental Europe. Featuring works from Mozart, Salieri, Haydn and more.

Principal Partners

$35 Adult $32 Concession $15 Child/Student Book at nzso.co.nz

Book with confidence If

LOCAL LENS

Eddy, Eddy by Canterbury local Kate De Goldi centres around the protagonist Eddy Smallbone’s complicated internal strife in a post-quake Christchurch. This energising read flows exceptionally well, with wellplaced humour, and is written in such a way you feel a friend is telling you a story. A great read to start off the year.

NEW YEAR, NEW YOU

Did the New Year include a resolution to cook more of your own food? Well, Cook Me by Sam Parish is the best place to start. It is filled with refreshingly easy recipes from proteins to baked goods; you’ll be sorted. My personal favourite is a section called ‘Dough it’, full of tasty, sweet treats.

COUNTRY HITS

Sturgill Simpson is a country artist worth discovering. You might be familiar with one of his most famous hits, Sam, an ode to a hard-working farm dog which became a hit Tiktok sound. His latest single featuring Angel Olsen, Big Time, is a country ballad honouring the genre’s past with a modern feel. Add this to your playlist for 2023.

JET SET

Gaining the sought-after rating of 100 per cent on Rotten Tomatoes, Pepsi, Where’s My Jet?, new to Netflix, follows the journey of John Leonard taking on PepsiCo over an ad campaign suggesting contestants could come away with a Harrier jet. It’s a fascinating watch and an eye into David vs Goliath court cases, and it leaves you wondering if anyone won at the end of the day.

The sky’s the limit with our architecture

Enriching the way people live, work and play through architecture and interior design

+64 3 366 5445 design@dalman.co.nz dalman.co.nz

Dame Sue Bagshaw, Chair of the Youth Hub Trust

CHURCHILL ROOFTOP BAR, FOUR POINTS BY SHERATON - AUCKLAND

Jazz and Cabaret Festival

MARY COUGHLAN

Mary Coughlan is arguably the greatest female singer to have emerged from Ireland in recent times. Whether into folk, blues or jazz, no one can fail to be moved by the emotional depth, expression, and power in her voice, forged from an extraordinary life. As The Observer rightly said, “Mary Coughlan’s talent is awesome. Resonant with the grief of Billie Holiday, the soul of Van Morrison and the defiance of Edith Piaf, to hear Mary sing is to be at the core of the human heart.” She has been coming to Christchurch for 20 years, playing to sold-out audiences. Don’t miss this opportunity to hear her live on stage.

24 and 25 March,

The Piano

MICHAEL GRIFFITHS

He’s been Madonna, Annie Lennox, and Cole Porter to great acclaim. Now celebrated Australian cabaret artist Michael Griffiths takes off the mask and shares stories and songs from 20 years on and off the stage. Backed by a live three-piece band and including favourites from A-ha, Elton John, Queen, ABBA, and Barry Manilow, he performs the greatest hits, especially for the Christchurch audience. Michael has received five-star reviews and standing ovations at his shows throughout the world. Take in his excellence at The Piano.

22 and 23 March, The Piano

OTHER SHOWS

For intimate jazz and cabaret shows, Little Andromeda hosts Jennine Bailey, Naomi Ferguson, Charlotte Crone, Kate Taylor, and Ngā Reo Tīoriori over four nights from March 22. For early evening and weekend daytime sessions, check out Fat Eddie’s lineup of jazz and funk bands, including Christchurch Youth Jazz Orchestra, All Girl Big Band, Eat my Shorts, and The Bill Martin Septet. And don’t miss the student concert series at ARA Music Arts from March 22–25. There is lots on offer – don’t miss out!

22–26 March, Little Andromeda, Fat Eddie’s and ARA Music Arts

COUGHLAN MICHAEL GRIFFITHS

HANG ART INSTALLATION

Hang is a professional and innovative art installation service specialising in permanent home installations and exhibition planning. The team also designs and manufactures highquality hardware, with an ongoing aim to improve and innovate modern hanging systems. Hang is detail orientated and focused on caring for your valued artwork. They would love to assist you in the creation of beautiful and artistic spaces for you to enjoy for years to come.

hang.co.nz

THE FITTING ROOM

It’s about comfort and quality at The Fitting Room – your bra fit specialists. Tired of wearing uncomfortable bras that aren’t working for you? At The Fitting Room, their friendly, expert fitters will help you find the best style and size for your body. Prima Donna Lingerie (pictured) is one brand of many – with patented under-wires famous for their comfort and support. For D–K cup size lingerie and swimwear, book your fitting online at thefittingroom.co.nz. thefittingroom.co.nz

SKIN REJUVENATION CLINIC

The New Year is a great time to get started on all those self-improvements you have dreamed about. If you have noticed some pockets of fat that aren’t shifting with diet and exercise – don’t panic! The Skin Rejuvenation Clinic has cutting-edge body-sculpting Cooltech™ that will help you to ‘shape’ your body using fat-freezing technology. It is not a weight loss programme but helps to reduce tummies, back fat, saddlebags, and even double chins!

skinrejuvenationclinic.co.nz

BABYFACE

Babyface collagen powder is simple to use and fits easily into daily routines. Stir two teaspoons into milk before frothing it for fresh coffee, or enjoy it mixed into your favourite drink. It is even fabulous sprinkled on oatmeal. This high-quality collagen powder will have your skin and hair looking great, while also soothing aches and pains, and healing the gut, helping you absorb nutrients. Buy online now and receive a free rose-gold long-handled teaspoon with your purchase. babyface.co.nz

AU NATURAL SKINFOOD

Au Natural Skinfood is a new, local skincare brand, emphasising the importance of skincare with natural ingredients that actually work.

The range harnesses the power of ingredients like 16+ mānuka honey to replenish and restore your skin. Here’s our picks.

MOISTURISE

Restore balance and power up your skin with the light and restorative Hydrating Day and Night Moisturisers. The natural ingredients, including 16+ mānuka honey, prepare your skin for the day ahead and help it recover when you sleep.

NOURISH

A plant-based revelation! You feel the Anti-Ageing Facial Oil Concentrate work as soon as it touches your skin. The plant-based retinol, avocado oil, moringa oil, and vitamin A hydrate, refresh, and recharge your face.

The Gentle Cream Cleanser and Brightening Mist will set you up for your day. The cleanser works away environmenal damage, while the mist works to repair your natural biome.

BALANCE CLEANSE

It’s difficult to find a blemish product that’s natural and actually works. The Blemish Treatment Cleanser and Moisturiser are powerhouse products, enriched with mānuka honey and kanuka oil, leaving the skin clear and repaired.

Modern luxury

LAUNCHING MARCH 2023

Follow @willowluxe.nz on Instagram for updates

willowcollective.co.nz

Cultural practice

For Christchurch-born designer Campbell Johnson, the inspiration for his work is sensorial, from the people and places around him. So when an opportunity to head to a cultural epi-centre like Milan was presented to him to advance his 20-year-long career further, he absolutely embraced it.

It was in Melbourne over lockdown, where he was living and working, keeping an eye out for international opportunities in executive design study, that he learned of the Masters in Contemporary Interior Design at Milan’s renowned Istituto Marangoni. He applied and was awarded a Vogue Italia scholarship to undertake the enticing programme.

While studying, he learnt of what was coined the ‘Italian way’, centring on a protagonist, and the emotional aspect to a design while celebrating the provenance of materials and manufacture. Key to his studies was also personally focusing on the social aspect of sustainability.

Campbell also found a muse in the historical setting and stories of the city.

“I was so inspired, always discovering a new quartiere (neighbourhood). I walked the streets soaking up the energy and architecture – Milan is breathtakingly beautiful, but in a genuine way, with an

ancient history infused by a frenetic modern city. I never got tired of exploring.”

Having completed his Masters, Campbell’s plan was to continue to America after winning the ‘green card lottery’, but after the intensity of study and the lingering effects of Covid, he decided to come home to recharge. What he wasn’t expecting, though, was to fall back in love with the ever-evolving Christchurch.

“After being away these last few years in such a turbulent time, I found myself experiencing Christchurch in a different way. I was reminded how beautiful it is and appreciated the spirit and progress made since I left,” he says.

“I feel invigorated, ready to apply the learnings gained from my creative sabbatical.”

With an existing footprint already in postearthquake Christchurch across the hospitality, retail, residential, and corporate sectors – you will have seen his work in spaces like restaurant Hali and salon Corkin + Friends – he is very happy to be picking up where he left off.

With clients and their needs always at the front of his mind, Campbell is looking forward to applying the learnings from his international experience across his future projects.

“Interior design, to me, is about creating an environment that fully represents you and extends your vision of how a space could be.”

campbelljohnsondesign.co.nz

With a new year comes the chance to take stock, reboot, and heed the opportunities that come our way.

The following stories centre on people and businesses that offer us chances to see something new, transform our health, and revisit our heritage. There’s Kate Macdonald, founder of Davaar and Co, who bloomed in the face of challenges by transforming her generational product into something modern while respecting the past. There’s Ultimate Hikes, celebrating its 30th anniversary of guiding folks through the Milford Track, allowing people to hike New Zealand’s Great Walks safely. Then there is Green Dinner Table, delivering plant-based meals to your door, taking the hassle out of healthy.

GUIDING THE GREAT WALKS

New Zealand is renowned internationally for its Great Walks, bringing adventurous spirits from far and wide to our shores to venture into the rugged, beautiful wilderness. Despite this, many New Zealanders haven’t walked these tracks, maybe due to not knowing where to start or a lack of confidence.

This is something the outdoorspeople at Ultimate Hikes have been working to conquer over their 30-year history since Sir John Davies founded the company.

Central to Ultimate Hikes are guided walks on the Routeburn and Milford tracks, offering experienced and novice trampers the opportunity to make every step a lifelong memory.

The Ultimate Hikes guides, according to general manager Noel Saxon “form the experience for our walkers and literally guide them through their time with us.”

Aside from beginning a walking regime at least three months before starting a guided walk to increase their fitness, and carrying their own light pack, hikers have food, accommodation, and transport taken care of, preceded by a predeparture briefing in Queenstown.

“Our walkers are encouraged to walk at their own pace, in their own time to soak up the experience and enjoy the peace and tranquillity of hiking in such a remote landscape. Our main difference is at the end of each day’s hiking, Ultimate Hikes walkers are welcomed at each lodge by a friendly face, they can have a hot shower, and three-course meals are cooked for them. Accommodation is in private rooms with ensuite bathrooms or shared rooms and bathrooms.”

They can rest assured that safety is paramount, with all guides on the track trained in first aid. This added aspect of assured safety is essential in New Zealand’s changing conditions.

“The weather can turn in an instant, conditions change quickly from sunny skies to torrential rain, and our guides are prepared to adapt to the conditions and keep walkers safe and confident about their experience. Guides are in constant radio contact with each other, the lodges, and our Queenstown base and are always supported to make decisions and ensure the safety of the walkers on track.”

On top of offering walkers unforgettable experiences, the team is working towards offsetting their carbon emissions and is passionate about the sustainability of their practices in a World Heritage Area, working with DOC on the tracks’ maintenance and safety while trapping pests around their lodges.

“We also work closely with the Kea Conservation Trust and the Routeburn Dart Wildlife Trust in their important work on supporting kea in the natural environment and reducing predation in the Routeburn and Dart Valleys to bring back native birdlife to the region.”

After carving out a unique path of their own for the past three decades, one thing remains at the centre of Ultimate Hikes pride – the lives that are changed for the better.

“I think whoever you ask they will say they are proudest of the people. Every day we’re taking a new group over these amazing tracks and seeing their transformation and their sheer delight in the experience – from big physical challenges to mental clarity to friends and family enjoying each other’s company without distractions and ticking off long cherished dreams.

“Our chairman’s dream was to make these tracks accessible to anyone who wants to walk them, and we are very proud to achieve that every day with the support structure we provide.”

To learn more about Ultimate Hikes and for bookings, visit the website.

ultimatehikes.co.nz

A GREEN YEAR AHEAD

For Christchurch-based chef Tom Riley, eating plant-based should be equally accessible and delicious.

To empower people to try veganism for health reasons or to “just make meat a treat”, Tom runs a sustainable nationwide food box delivery service Green Dinner Table alongside Chris Kappely.

Green Dinner Table sowed its first seeds six and half years ago when a few factors combined to motivate Tom to share the power of plant-based meals with others.

“My business partner’s father was going through some health issues. He had a quadruple bypass surgery and wanted to start eating plant-based but didn’t know how to go about it at all,” Tom says.

Tom knew his two decades as a professional chef could help, and as if by fate, his aunt had recently purchased Lyttelton’s British Hotel, which had been abandoned for years following the Christchurch earthquakes, giving Green Dinner Table a venue to grow.

“Three things came together: me being a chef, my friend’s dad, and the British Hotel. We went from there.”

Now well established with delivery services up and down the country, Green Dinner Table boxes range from three to five-night options for couples and families, including high-quality, seasonal local ingredients, thanks to their partnership with Leeston supplier Streamside Organics.

“We give you everything you need to cook plant-based dinners at home. So we make everything – all our pickles and sauces and preserves and relishes. We source all the vegetables, a lot from Canterbury, like Canterbury quinoa, walnuts and hazelnuts, and oat milk.

Tom stresses the importance of supporting local and that this ensures a quality that you might not always get with other boxed meal services. On top of this, all the meals and components are designed and made by professionals.

“Everything’s made by chefs here rather than being brought in and shoved in a packet.”

Most importantly, with chefs behind the dishes, the flavour is paramount, and all instructions are purposefully easy to follow to ensure that the home cook can achieve the same level of deliciousness. Tom says this is critical to people sticking with plant-based.

“People often think they hate tofu. And I imagine it’s kind of like why people think they hate Brussels sprouts. Tofu and Brussels sprouts are both delicious. So we teach you how to cook things well, and because we give you high-quality ingredients and teach you how to cook them properly, you’ll end up just liking what you’re eating. And that way, it makes it easier to stay on a plant-based diet if you’re enjoying the food.”

For the 2023 seasons ahead, Tom is excited about dishes that people might not expect in a plant-based diet.

“We’ve got a corn and tempeh salad with smoked almonds and ranch dressing. A tofu gyro, a wrap with garlic hummus and roasted new potatoes in it. There’s a classic Ratatouille with lots of eggplant and fresh basil, and some house-made preserved lemon adds another dimension to it, and that’s served with the Canterbury quinoa.”

From Christchurch to Dunedin, to over the Strait in Wellington, Auckland, Palmerston North, Napier, Hastings, Hamilton, Rotorua, and Tauranga, anyone can learn to cook vegan and get started on their health journey for 2023.

“Eating plant-based is easy and delicious.”

greendinnertable.co.nz

COUNTRY STYLE

Along the banks of the Mararoa River and backing onto the Takitimu mountain range, just south of Te Anau, is the ruggedly beautiful Davaar Station – a family farm owned by the Macdonalds.

The Macdonalds can trace their family history on the station to their Scottish forebears, emigrating from the Mull of Kintyre in the early 20th Century.

Shortly after purchasing The Plains Station in 1915, original owner Donald Macdonald hoped to pass the land onto his son. The eldest, also named Donald, was killed in Belgium during World War One and his other son Alick passed away due to the Spanish flu. The station was eventually sold to his nephew; the current owners follow that paternal line.

Following severe snowstorms, and further tragic losses, the family’s sense of innovation and pride in the land helped them weather these challenges.

This was mirrored in 2020 when the global pandemic inspired some more innovative thinking.

Fifth-generation farmer Kate Macdonald, who has a degree in agribusiness and food marketing, was working for a mānuka honey company and returned to the family farm in 2020, just before the pandemic. But when the borders closed, putting her travel plans on hold, she started to work full-time as a farm hand. With her extensive business knowledge, Kate began thinking about possibilities to add value to the strong wool of the station’s flock of 6500 breeding Romney/Perendale crossbred ewes.

While having a cup of tea with her parents and current custodians Fiona and James, Davaar and Co was born.

“The inspiration for the idea came from my grandmother. She was an incredible spinner

and knitter and used to make us beautiful home-spun jerseys when we were growing up, and she would even dye the wool using foraged leaves or lichen from the farm. I thought it would be cool to create a fashion garment taking inspiration from her patterns and designs, and sell them online.”

Like many, following the pandemic, Kate and her family realised how vital it was to support local businesses. This led them to work with all New Zealand-based manufacturers to get the product from its raw wool state to a knitted garment.

“I wanted the entire process to be completed in New Zealand. I wanted to tell this sustainable wool story and to have our wool sent offshore and made into garments with large shipping miles, and thus high carbon emissions didn’t make sense to me.”

The high-quality and tactile 36-micron wool is washed and scoured in Washdyke before making its way to Woolyarns in Lower Hutt, where it is dyed and spun into yarn. From there, the wool goes to Otago Knitwear in Dunedin, where it is knitted into jerseys, eventually ending up at the farm office back at Davaar Station for dispatch.

Now in 2023, Davaar and Co has jerseys in four styles and colour ways, ranging from extra small to 3XL.

“I really wanted to have neutral, versatile colours that the customer can dress up or down. Meaning they can get the most out of a premium item that will last them a long time.”

Sold largely through social media and online, Kate capitalises on the Station’s position along State Highway 94 with a small shop alongside her sister’s food truck, catering to tourists and road trippers, as well as the walkers heading along the Te Araroa Trail, which meanders through the farm.

@davaarandco | davaarwool.co.nz

THANKS A LATTÉ

YOUR WINNERS

2022’s A List winners and runners-up represent new local haunts and trusted favourites offering the city places to play and dine, enjoy some retail therapy, and many add to the cultural value of Ōtautahi. Our readers poured out their love for the best of our city; thank you for nominating your favourites. Congratulations to all the winners!

FOODIE HEAVEN

Untouched World Kitchen

Winner, Best Café or Coffee Runner up: Ilex

ZEEK’S Winner, Best Cheap Eats Runner up: Chiwahwah

IT’S MY ROUND

Earl Winner, Best Restaurant Runner up: Zodiac

SHOP

Pomeroy’s Winner, Best Bar/Pub

Runner up: Moon Under Water

Hapa

Winner, Best Retail Runner up: Untouched World

Teeth Like Screwdrivers

Winner, Best Street Art/Public Sculpture

Runner up: Riverside Streetscape

Surreal Winner, Best Hairdresser/Barber Runner up: Misola

Beauty at The Tannery

Winner, Best Day Spa/Beauty Salon

Runner up: Renaissance – Sumner

Christchurch Art Gallery Te Puna o Waiwhetū

Winner, Best Art Gallery Runner up: Fiksate

Silky Otter, Wigram

Winner, Best Theatre/Cinema

Runner up: Isaac Theatre Royal

Savour the South in Southland

As New Zealand’s ultimate nature and wildlife destination, Southland’s scenery spans lush rainforests, fertile farmlands, and rugged coastlines. Surrounded by ocean and pasture, it really is the land of plenty, the ultimate Surf’n’Turf destination, if you will. Enjoy succulent kaimoana straight from the ocean. Watch that fish you reeled in off the coast of Rakiura Stewart Island be transformed into a mouth-watering dish right before your eyes, or take your pick from the exceptional tasting grass-fed lamb, prime pasture-fed beef, and the finest venison. Southland has something for you!

CHEESE ROLL

The mysterious Cheese Roll is a local tradition that is a must-try for any traveller to Southland. It’s not called “Southern Sushi” for nothing; the humble cheese roll is a delicacy that requires finesse, an often-secret recipe, and hands well-trained in the art of the roll. There are a lot of different recipes floating around, anywhere from the classic cheese roll to a cheese roll with crayfish, stuffed with chorizo, made with sheep cheese, or even deep-fried! Try a Southland Cheese Roll – you’re worth it.

BLUFF OYSTERS

Bluff oysters, Tio Paruparu, are reputed to be the best in the world. Originating in the pristine, cool waters of the Foveaux Strait, one of the few natural oyster beds in the world, these delicate and delicious shellfish are dredged along the coast of Southland. Bluff oysters are known for their unique flavour and are meatier than their cousins around New Zealand. They are arguably best eaten fresh, raw, and straight from the shell, but are also delicious battered, served Kilpatrick, or in a seafood chowder. There’s no wrong way to eat a bluffie!

PADDOCK TO PLATE

The lush rich soils provide an abundance of local seasonal food. Many cafés and restaurants make an effort to support local businesses by creating dishes that are fresh and sustainably produced. Swedes, oats, venison, and lamb are staples to look out for, while the infamous Hokonui Moonshine should not be missed. Experience the taste of Southland by visiting farms, roadside stalls, local restaurants, farmers’ markets, and products from artisan producers.

FOODIE ROAD TRIP

Perhaps the best way to discover all that Southland has to offer is to go on a selfdrive foodie road trip. Besides experiencing exquisite Southern cuisine, you’ll also discover spectacular landscapes, friendly locals, and hidden gems just waiting to be discovered. Embrace an unforgettable journey across the stunning, dramatic landscapes that shape the region, with plenty of stops to tickle your tastebuds. You are going to love every moment of this treasured piece of New Zealand.

SAVOUR THE SOUTH

Bluff oysters, Stewart Island salmon, and tender Fiordland venison, Southland’s ingredients provide a gastronomic experience like no other. What better way to celebrate this than by attending one of the foodie events? From the Longest Lunch Te Anau, the Riverton Harvest Heritage Festival, and the Southland Beer, Wine & Wild Food Festival in March to the regionwide festival of Savour the South in April, these events celebrate the tastiest dishes and drops and shine a light on this beautiful region’s hospitality.

YOU’RE DUE SOUTH

There’s amazing food to be found all over the region – discover a new café, pub, or restaurant down the main street or off the beaten track. They say, “a recipe has no soul – the cook puts the soul into the dish”, and in Southland, you will discover talented chefs who seamlessly pair tradition with modern techniques and trends. Throughout the South, amazing food producers, restaurants, bakeries, food trucks, and more serve up innovative tastes and textures.

It’s time to Savour the South. Visit southlandnz.com for more information.

NEAR AND FAR

Over the course of a week, the hills and streets of Wānaka will be alive with the sound of music, laughter, and riotous applause as the biennial Wānaka Festival of Colour returns. Set against the stage of the Southern Lakes in autumn finery, the festival brings to the region the very best in dance, music, theatre, and cabaret for a celebration of the arts. The Wānaka Festival of Colour takes place in and around Wānaka from 26 March to 2 April 2023. The full programme will be released on 30 January, and tickets will be available from 8.30am on 3 February. festivalofcolour.co.nz

New life abounds at Aotearoa’s only open-range zoo, Orana Wildlife Park. In December, a baby giraffe took his first steps. Named Kevin, the calf was born to first-time mother Kamili. He is just the latest addition thanks to the park’s conservation and education efforts which have provided refuge for many exotic and native threatened and endangered species, like gorillas, kiwi, and endemic reptiles.

oranawildlifepark.co.nz

Archie Brothers Cirque Electriq is the place where you can get a strike, a hole in one, and kill aliens from Mars all the while sipping on a cocktail and enjoying fresh fare.

archiebrothers.co.nz

Arrowtown, the winner of NZ’s Most Beautiful Small Town 2020, is a charming and character-rich gold rush village nestled beside the pristine Arrow river and below magnificent mountain peaks. Just 20 minutes from Queenstown Airport, it’s the perfect place to stay while exploring the region. Arrowtown is a thriving community that is packed with character and some of the best dining and shopping in the country. You’ll be enchanted by the heritage main street and historically listed buildings, the world-class walking and biking trails, its creative heart of galleries, and one of the best museums in the area.

arrowtown.com

IN TARANAKI, WE TRUST

Experience Wilkies Pools or the Goblin Forest within the magnificent Taranaki Maunga, or check out an award-winning garden such as Tūpare, Pukeiti, or Pukekura Park. Don’t miss your chance to dance the day away in the iconic natural amphitheatre Bowl of Brooklands at WOMAD, 17–19 March 2023. Experience the Forgotten World Highway by bike, with hilltop views, ocean vistas, and the remote Republic of Whangamōmona. For a faster ride, take on the downhill luge at the Hideaway Luge. Choose your trip along Surf Highway 45 with the gamebased app Trip-to and be prompted to your next destination by completing fun activities.

Taranaki is a foodie’s paradise with ample cafés, breweries, bars, eateries, and high-quality restaurants to choose from. Enjoy a tipple at the Juno Gin Cellar Door experience, or pick up the perfect gift from Egmont Honey or Proof & Stock Coffee. Must-do ‘hidden secret’ Liardet Street Projects is a courtyard of food trucks and stalls offering a wide range of street food. Find tasty cabinet items and a tempting menu at The Baking Company or for European cuisine with a Kiwi twist, try Upside Down Eatery.

There is no shortage of family-friendly fun in Taranaki, with endless tracks and trails suitable for all ages and abilities, fresh-air galore, and plenty of interesting things to see along the way. Try hiring a bike from Chaddy’s Charters or Cycle Inn to cruise the New Plymouth Coastal Walkway. Maybe even a little family challenge is on the cards to see who can get the highest score at Bowlarama, or unleash the inner kid at Fun Ho! Toy Museum.

Discover unique galleries, learn traditional skills at a wide range of workshops, and experience the ahurea tuakiri (cultural identities) of Taranaki. Visit the Govett-Brewster Art Gallery/ Len Lye Centre, then let your art journey take you right around the maunga to a range of fantastic local galleries and studios, such as The Brown Bach Studio, Fenton St Arts Collective, and Gallery Pātea. Unearth local history at New Plymouth’s Puke Ariki Museum, or marvel at the life-size and scale model displays at Tawhiti Museum and the not-to-be-missed Traders & Whalers experience in South Taranaki.

With direct flights to New Plymouth from Christchurch, start planning your getaway to Taranaki today. Find out more at taranaki.co.nz/visit

FOODIE HAVEN

FAMILY FUN

BY DESIGN

In the Flow

WORDS Kim Newth PHOTOS Dennis Radermacher

Thoughtfully designed to uplift the spirits, Flow Wellbeing Centre at 229 Fitzgerald Ave is an oasis of tranquillity within easy reach of the city centre. With beautiful new yoga studios and relaxing therapeutic consultation rooms, this is a great place to refresh and recharge.

Finding peace and quiet in a beautiful place can be challenging in today’s busy world. Thankfully, Flow Wellbeing Centre makes it easy to get in the calm zone with purpose-built facilities created for the Christchurch community and with wellbeing in mind.

Flow’s co-owners, Victoria and Steve Pomeroy, who also own Pomeroy’s Old Brewery Inn next door, are to be commended for providing the vision and drive behind this welcoming community haven.

For the project design team at Ōtautahi’s Field Studio, the journey started in an interesting way … with yoga sessions. “We

needed to see how they were using their existing space, so it made sense for us to practice with them and ask lots of questions,” says Andrew Just, Director of Field Studio. The centre is laid out as two separate buildings – with Flow Yoga in one and Flow Therapeutics in the other – and with yard car parking between them. Flow Yoga’s premises include two expansive yoga studios – Earth and Fire – along with reception, waiting areas, and changing facilities. Flow Therapeutics includes wellappointed consultancy rooms, along with Opti-mum support facilities and a smaller yoga studio (‘Water’).

“It was quite challenging to fit everything on site, particularly with most facilities being single-storey. Yet, with extra volumes in the bigger rooms, these buildings project a lot of 3D presence. It has been nice seeing people’s response to the design. Many say it’s beautiful and find it really calming and reassuring. We do a lot of values-based work, and, for us, this project really speaks to that.”

Finished in red brick with detailed cornices and striking rooflines, the exterior styling is a shout-out to the heritage of this former Wards brewery site, notable in years gone by for its brick malt houses, kilns, and courtyards.

“We wanted to do something nice with new bricks that would also tie into the site’s history. We worked closely with local bricklayers Coastal Brick & Block, using bricks supplied out of Darfield. You can see the care that has gone into the design and build of it – we’re very satisfied with how it came together.”

Contemporary roundels, used to symbolise various parts of the centre, are a reference to the roundels that were once a feature of the old brewery buildings too.

A key design challenge for the Field Studio team was how to create a relaxing retreat, given the location right alongside

busy Fitzgerald Ave. Their solution was to use multiple layers to shield the interior from the outside world. “You pass under a canopy at the main entrance to Flow Yoga and then walk past reception to a waiting area. There’s a corridor after that, providing additional separation before finally leading through to the studio and changing facilities. It feels very sheltered and private.”

Considered interior design and exclusive designer lighting by ECC add another careful layer. Every space has its own unique

atmosphere, shaped by the bespoke lighting choices and inspired interior.

Powell Fenwick Consultants contributed a high standard of service and mechanical engineering to ensure this centre runs as efficiently as possible, adding to the sense of quiet, comfort, and calm.

The vision for Flow Wellbeing was to provide a place for the community, where people would be comfortable ‘to come to the mat’ and find a practice that would leave them feeling enlivened and revitalised. In 2023, this is the place to go to unwind.

Clay bricks locally manufactured for commercial and residential projects throughout New Zealand for 50 years.

Richard Dalman Managing Director, Dalman Architects dalman.co.nz

The architecture of fun!

The EntX development in central Christchurch first opened in 2018 to much fanfare. However, during the pandemic, the ground floor food and beverage outlets struggled, so the building managers, Mackersy Property, envisioned a new concept; a multi-faceted entertainment venue designed for operator Funlab.

Dalman Architects was in charge of integrating the new concept into the existing building. The studio’s architecture, interior design and graphics teams worked together with Funlab’s Australian designers to create the exciting new “Worlds of Fun” hospitality and leisure facility that is unique in Christchurch.

The overall theme is “the best place to unleash your inner kid-ult” and features eight lanes of ten-pin bowling, two nine-hole mini golf courses, the very latest in electronic and virtual reality games, bars, dining, and function rooms with karaoke … essentially, a world of ‘funtainment’ for all patrons.

How did we create an environment for this variety of entertainment?

The generous volume of space of the original building has certainly provided a great base for a flexible layout enabling all of Funlab’s requirements to be incorporated. And behind the scenes, there has been much work on structure and services, including

mechanical and fire design. But the success of all of this is that these more pragmatic aspects are not noticed at all in the building where the architecture of fun dominates.

We also thought about how to incorporate existing features positively into the new fit-out, and an example of this is the ten-pin bowling area that has been positioned parallel to Colombo Street along the continuous glass wall allowing for natural light and views in and out.

A major feature of the ground floor atrium is the new glass lift that allows for ease of access up to the movie theatre level, greatly improving the connection between the floors.

Dalman Architects also designed The Diversity dining tenancy with a contemporary interior that balances a restrained palette of colours, bamboo, and plants with a full wall mural by a local street artist. The restaurant embraces diversity in culture and food with a menu showcasing a broad range of authentic Asian dishes – and having eaten there, I can attest it’s some of the best in Christchurch.

The ground floor of EntX is now not just a place to travel through up to the movies or enjoy great food with friends but also a place to have fun! And the architecture and interior design help create and support this.

WHICH HUE FOR YOU?

It’s the season for relaxation, and this look invites you to take a seat in the Kelly Hoppen Coco Accent Chair from Frobisher in a calm tonal space. Shades of beige from the sandy Resene Parchment on the wall through to Resene White Pointer in the flowing painted lines come together in soothing layers and natural textures of wool, wood, and ceramic with dried cotton stems.

Designed by the iconic British interior designer Kelly Hoppen, the stylish Coco Accent Chair combines subtle curves, and the blend of natural wood and upholstery casts a striking silhouette for the perfect addition to a bedroom or living space.

This gently fluted side table is handcrafted from sturdy earthenware, a compact piece that’s a good companion for the petite Coco Accent Chair and connects with the abstract lines in Resene White Pointer.

Through echoing the classical style of the column side table, this Grecian-inspired ceramic vase adds interest to the vignette with its sculptural form, texture, and soft cream colour.

Patterned textiles can work in a minimalist space when the colour is pared back. This luxurious woollen rug echoes the curves in the wall and the chair while bringing a textural warmth to this calm setting.

Contemporary style really doesn’t have to be complicated. With simple complementary additions, you can create a relaxing space with a natural feel.

Kelly Hoppen Coco Accent Chair, 101 Sphere Vase Mini Sand, and Kristina Dam Wooden Sphere Large Oak from Frobisher; Doiy Apollo Vase White, West Elm Fluted Textured Side Table White, and Città Design Bach Wool Blanket Natural/Vanilla from Ballantynes Department Store; Form Rug from BoConcept; Books stylist’s own. Resene Parchment and Resene White Pointer from Resene ColorShops.

Resene White Pointer Resene Parchment

New year, new opportunities

Lynette McFadden Business Owner & Mentor, Harcourts gold @lynette_mcfadden

Welcome to 2023: a year that, like those before, will have its own signature. That combination of continuing market changes (think price), challenges (interest rates plus inflationary pressure), and beauty (or opportunity!).

I’m curious about the year ahead. We have an election, always interesting, given its potential to hamper decision-making both individually and nationally, and that vacuum created when everyone is trying to pick the bottom of the market and the likelihood of an upswing.

This will eventually happen, as it has every other time there’s been a slump – repositioning, as some industry experts like to describe the current market.

About this time last year, I looked at my very old and battered crystal ball, hoping for insight befitting my now 29-year tenure.

Experts were at odds, with forecasts ranging from a four per cent decrease in prices to others thinking the astronomical gains of 2020/21 could continue. In retrospect, no one realised the depth of the correction we would go on to experience – or the level of zeal the Reserve Bank would bring with its ‘stop spending’ and ‘beware the property market is unsustainable’ mandate.

Frequent OCR increases and interest rate rises have all but brought to a halt that runaway horse we were riding, fuelled by huge increases in property values, cheap money, and eye-watering auction clearance rates.

So where are we going?

The dialogue is once again mixed, so rather than look at data, I’d prefer to look at opportunities being created.

I’m thinking about you, buyers! You are the lucky ones in this orbit of the marketing cycle.

Don’t squander your chances while standing on the sideline thinking, ‘I’ll wait it out; I’ll squeeze every last ounce out of the seller’.

You have so much on your side, especially choice, which over the last few years, has been such a rarity. Large numbers of properties are on or coming to the market. On 19 December, 2022, there were 1,917 Christchurch homes for sale.

Owners are more educated as to current prices, many doing their best with both presentation and negotiation opportunities, and you, buyers, have the chance to lock in your interest rate.

Make the decision to buy and get on, or further up, the property ladder while you have that chance.

It’s a fact of human nature that when you have everything you could possibly want, you’ll go for more. I’ve seen some buyers challenge prices, even those vastly reduced, whilst insisting on extra chattels to be included in the sale. We’re talking fridges, spas, trampolines, and cushions.

But there’s a flip side. On 5 January 2023, CoreLogic noted that while there’s been a nationwide drop in prices, slowing in December, Christchurch bucked the trend (the only main centre to do so).

Here’s the clincher: despite everything, Christchurch remains an incredibly affordable city with attractive lifestyle options.

With that, I’m keen to make the most of what’s ahead. I’ve planned a massive year prioritising health and well-being, doing great business, and hopefully getting out of my comfort zone.

Is this the time to get out of yours?

Meet MERIVOBOX! Available early 2023, the latest drawer from Blum combines high-quality storage with an award-winning design. Both beautiful and functional, MERIVOBOX is ideal for any living area and will spark inspiration for your next home project.

www.blum.com/merivobox

Eat more

Kate Underwood, Food Editor @relishthememory @eat.newzealand

When I say eat more, I’m not talking about overflowing plates that induce stomach aches and naps. I’m speaking to a simple yet powerful focus on expanding the diversity and range of the foods we eat. For example, more colours = more vegetables = more nutrients.

It’s an obvious yet compelling argument that works towards supporting our health, the well-being of future generations, and the health of our planet. Eating a wider variety of foods increases our overall nutrient intake; it changes the makeup of our gut microbiome and, for me, most importantly, provides an opportunity to acquire delicious new food experiences. The gutbrain axis is a phenomenon gaining momentum worldwide as scientists learn more about the connection between how our intestinal state affects our brain function and how the key to a good mood could lie in our food.

On a societal and environmental level, eating more, particularly locally and seasonally grown, helps create demand for more biodiversity in our food systems. With the increase in monocrops, lower nutrient soil, and high-input farming, we’re at risk of losing access to rare species and key nutrients or diseases taking out entire crops. Farmers’ markets are a brilliant place to find interesting fruit and vegetable breeds and allow you to ask the growers directly about the nuances in their characteristics and flavour.

The Koanga Institute in Hawkes Bay is an incredible food forest here in Aotearoa that gives me hope for the future of our precious kai. They’re working hard to save forgotten

fruit trees and unique vegetable varietals. It’s home to New Zealand’s largest collection of heritage food plants and seeds, and they’re helping educate and inspire others on their own regenerative growing journey.

Over the holidays, a friend told me how she had challenged herself to consume 50 different ingredients over a week. It made me think about how our purchasing and cooking behaviours can become habitual. We resort to buying the same foods and have our go-to recipes on repeat. Flicking through a cookbook, trying a new recipe, or swapping out an ingredient can be a simple way to feel re-inspired. It might be choosing cauliflower instead of always broccoli, shallots instead of onions, dabbling in a different apple variety or experimenting with goat’s milk cheese in your next toastie.

Focusing on expansion instead of restriction helps shift the narrative around food to being positive and celebratory – exactly how I think it should be. In practice, ‘eating more’ may look like ordering a dish on a menu with an ingredient you’ve never heard of. Experimenting with pearl barley instead of rice or replacing beef mince with venison. Try sprinkling North Canterbury-grown hemp hearts on your blueberries and yoghurt for crunch, or rediscover a lesser-used herb – like my current favourite – tarragon.

I’m convinced that if we choose to expand our palate and diversify our intake, we’ll have more fun with the food we eat and get what we need to expand our minds and diversify our planet.

MUY MUY

Small plates, big flavours

Chef and author of cookbook Cook Me, Sam Parish hunts down the best new small plates in Christchurch to reboot your 2023 eat list.

MAJESTIC AT THE MAYFAIR SUMNER SOCIAL

Well, muy, muy, muy. In the space that once housed Welles Street pub, Muy Muy has done the venue justice by creating a unique dining experience by bringing the colours of Mexico inside to create a trendy buzzing arena for some delicious food and tequila-based cocktails. The fun and colourful interior features pale pink cement-poured booths, high tables with stool seating, long tables for big groups, endless indoor plants, woven basket lights, and a stage at the back for rotating live music. The food is made for sharing and goes perfectly with margaritas. It is a restaurant for the senses; you can hear and taste the passion from the kitchen as colourful plates are sent out by chef Pablo. For small plates, try the picoteos; my favourites were the duck empanadas, pulled spiced meat-filled pastries fried and served with avocado crema. Also try the classics like guac and the corn ribs.

The Majestic, on the ground floor of The Mayfair hotel, is a café that turns into a delicious cocktail lounge at 2.30pm daily. It’s the spot for any time of the day, with breakfast and high tea a must-try. Nick Tatom, previously head chef at Hello Sunday, curated the menu, featuring food that takes itself just the right amount seriously. Try the carrot nuggets. Tender and served with mustard mayo – snack heaven. Add to these a few classics to keep the punters happy, fried chicken etc. I must mention the Yemen cheese cube! All the elements you’d want in a cheese board with the ease of a dukkha studded cream cheese served with fruit-loaded sourdough. Make sure to finish with a pastry! Check the display cabinet for inspiration, and you may even find the Insta-famous ‘majestic’ swan, a choux pastry filled with caramel and vanilla crémeux and garnished with chocolate swan head.

Who doesn’t like to wine down with snacks by the sea? Sumner Social is one of the newer establishments gracing the forefront of sparkly Sumner Bay. Get yourself a table in the sun and order one of the four spritzes – I’m a fan of all, but my top pick would be the negroni – and a mix of small plates, then settle into the sounds of the sea and some great company. These sorts of venues are a must in any coastal town, and the revamped fit-out in this space adds to the sunshine on the esplanade. Food-wise, I love the Asian fusion making its way into the dishes on the menu: baked tofu with chilli soy sauce, classic slow-cooked pork belly with a herb-forward salad and crispy crackling, and crudo salmon with seaweed for wrapping. It might be worth throwing in a bowl of chips and a few tacos, though, because you won’t want to leave anytime soon.

The Esplanade, Sumner | @sumnersocial_nz

44 Welles Street | @muymuybar

155 Victoria Street | @majesticatmayfair

top pick

ODEON

165 Gloucester Street | @odeonchch

We should thank our lucky stars that Odeon has opened its doors in Christchurch. The interior will make you wish you wore linen and sandals to fade into the tranquil vibe of the dining room. This restaurant has a love for food, and this carries all the way to the plate. Chef Shafeeq’s Ottolenghi-inspired menu is dripping with flavour with a nuance in balancing spices and cookery methods not always seen on the same plate of food.

Add to this a wine list with some incredible picks and my kind of range rating whereby sparklings are listed from ‘playful’ to ‘serious’, whites from ‘crisp’ to ‘voluptuous’, and reds from ‘fruity’ to ‘bold’. To get a taste, I recommend getting a table in the Bodega area (walk-ins welcome) for some small plates or even brunch. Then put aside a decent chunk of time to do the dinner justice and let the chefs feed you.

Sam Parish @sam.parish.food

Sam Parish is a freelance chef, food writer, editor, recipe developer, podcaster, food stylist, and food tv producer who has worked for the likes of Donna Hay and Google. She joins the Avenues team as the food reviewer for 2023. Sam has just released her cookbook Cook Me, which centres around simple food done well under the philosophy of MOFMOF; Maximum of flavour, minimum of fuss. Follow Sam’s food journeys this year as she ventures out to the best hospitality spots our city has to offer, sharing her take on what those places are doing to earn them a spot in this review section.

Sovereign of sound

WORDS Liam Stretch PHOTOS Aaron Lee Photography

Behind secret wooden doors, before you enter Christchurch’s awardwinning restaurant, King of Snake, you’ll find its sister bar, Monarch.

Setting out to provide a unique cocktail bar adjacent to King of Snake, owner David Warring had a clear picture of some of the things he wanted to provide to patrons.

“I wanted to offer the people of Christchurch a place of beauty. A beautiful environment, beautiful cocktails, and somewhere to luxuriate and relax. I also wanted to provide the city’s first genuine luxury audio experience. My father wasn’t a wealthy man, but he had a great passion for music and audio, and I grew up around it. I wanted to share that with others.”

This ‘luxury audio experience’ is achieved thanks to a state-of-the-art hi-fi system, making the space a ‘listening bar’.

“The sound system is driven by three 300watt McIntosh audio power amplifiers. We display them through the centre of the back bar. Each amplifier drives an individual pair of high-end speakers in genuine left-right configuration. Crighton and the team at The Listening Post interpreted what I was trying to achieve beautifully.”

McIntosh amps have a legacy of their own. Founded in 1949, they are still hand built in New York state and have been at the centre of some of the world’s most iconic audio experiences.

“McIntosh were the creators of stadium sound technology; they amplified Woodstock and created Grateful Dead’s ‘Wall of Sound’.

Until you’ve heard their gear, it’s hard to explain,” David says.

What’s in a name? To David, the namesake not only evokes a sense of royal connection to ‘King’ of Snake, with even the original logo reinterpreted into “a butterfly surrounded by snakes”, but it also signifies efforts taken to use repurposed materials, giving them new life.

“We used a lot of recycled antiques, some recovered after the earthquakes,” David says.

Some of these pieces are seen even before you enter the space, with the entranceway doors evoking a sense of Christchurch’s past and the Warring family’s connection to the city.

“They were recovered from the Church of St John the Baptist on the corner of Latimer Square where the Cardboard Cathedral is now. They were one of the few things that remained intact after the earthquakes. My family has a history with that Church, and the doors are beautiful. I wanted them to be available to the people of Christchurch and our visitors.”

Complementing the luxurious space and the unmatched audio experience is a refined menu.

“We focus heavily on cocktails and making sure that they truly meet international standards. I think we’ve achieved that, and we are constantly pushing toward a greater ideal. The food is provided by the incredible kitchen team at King of Snake, which makes it a complete package. It makes a great option for a less formal dining experience.”

For David, these elements are all part of his hospitality philosophy in developing spaces designed to be enjoyed and experiences he is delighted to share.

kingofsnake.co.nz/monarch-bar

A daily curated three course set menu for $75pp plus a wee bar downstairs that features seasonal crafted cocktails and small bites.

from 5pm Wednesday–Saturday

| 03 261 9441 | storynz.com

Andalusian inspired dishes made with fresh, seasonal local produce and paired with local and international organic wines. Open Wed to Sun 11.30am–10pm

| odeon.co.nz

Chef Pedro Johnston has recently joined the team behind Six Ounces and will be enhancing their food offering in 2023, as well as forming part of their new venture, Scoundrel, on St Asaph Street.

A café chef of 15 years, Pedro knows his way around everything from pains au chocolat to sourdough flatbread and, in recent years, has been honing his skills in vegan recipes and dishes for those with various dietary requirements. The challenge of looking at traditional ways of preparing food and experimenting with delicious alternatives has made him fall in love with cooking all over again.

He is excited to bring his own offerings and exuberance to the menus at Six Ounces and Scoundrel and can’t wait to unleash the team’s ideas on the people of Merivale and Christchurch Central.

Mushroom Cannelloni

Pasta dough

140g flour

75ml water

1 tbsp olive oil

¼ tsp salt

White sauce

3 tbsp Olivani

¼ cup plain flour

2 cups soy milk

4 tbsp Angel Food Parmesan

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp salt

Cannelloni filling

1 onion

4 cloves garlic

10 Swiss brown mushrooms

6 leaves of Swiss chard

Fresh basil

2 tbsp olive oil

To finish

2 tbsp Angel Food Parmesan

SERVES 6

Start by kneading together the flour, water, olive oil, and salt until a smooth dough is formed. Cover and rest in the fridge for 30 minutes.

To make the white sauce, melt the Olivani in a small pot. Add your flour and cook out, stirring continuously. Start incorporating your milk a little at a time. After each addition becomes smooth, repeat till all the milk is added. Stir in the remainder of the ingredients, season, and adjust consistency with extra milk if necessary.

Meanwhile, get started on your filling. Heat your pan and oil while you chop your vegetables. Caramelise your onions, and add mushrooms and silver beet stalks. Cook till soft. Add the silver beet leaf and garlic, then season. Cook for a further two minutes, then stir through half of your white sauce and basil.

sixounces.co.nz

Tomato paste or pasta sauce

Parsley to top

Cut your dough into six squares. Roll out to 10cm x 10cm. Spoon filling along the middle of the square and roll the cannelloni. Place your tubes into a lined high-sided baking dish and top with tomato sauce and the remaining white sauce. Sprinkle with parsley and Parmesan. Add ¼ cup of water to the bottom of your baking dish and bake for 25–30 minutes at 180 degrees Celsius. Voila!

WHAT’S IN YOUR PICNIC BASKET?

DELI DELIGHT

It’s the season for picnics and platters, and Grater Goods has come to save the day with its Plant Pastrami. This smokey pastrami-spiced ‘corned beef’ is a delicious seitan deli item perfect for a vegan Reuben. Made with only natural ingredients, it packs a flavour punch. Pick it up from Grater Goods HQ in Sydenham or find it at New World supermarkets.

gratergoods.co.nz

BOTTLE O’ SUMMER

From the Reefton Distillery Co. comes Little Biddy: Summer, a gin that captures the essence of sunny New Zealand days. A combination of fresh, juicy New Zealand oranges and lemons, a smooth palate of juniper, citrus, and ginger delivers a light and refreshing gin with a sweet finish of local West Coast Rātā honey.

reeftondistillingco.com

VINO VALUE MEAL

Burgers are a New Zealand summer staple. Whether from dad’s grill, the fish ‘n chippie, or the dreaded drive-through, they’ll be in our hands. So, it makes sense that there is a wine to match. Greasy Fingers Shiraz is just that, a densely flavoured wine with luscious, ripe berry, smooth tannin, and sweet mocha oak.

superliquor.co.nz

SEASON’S TRACKS

The Christchurch Tramway Restaurant has had a busy start to the year with its popular summer menu on offer. The team’s autumn menu will be launching on board from the beginning of March with new dishes perfect for the changing season. Offering a curated dining experience while travelling through the streets of the central city, the Christchurch Tramway Restaurant is a unique option perfect for couples and groups to celebrate all sorts of occasions and events. The team also offer gift vouchers for you to spoil someone special with an exclusive experience on board.

christchurchattractions.nz

Love for the land

When the Donaldson family established Pegasus Bay winery in the mid-1980s, the land was a clean slate. Since then, the North Canterbury vineyard has been transformed into an oasis, with various green spaces and gardens throughout the property.

Ed Donaldson, a second-generation family member, says this is key to the visitor experience.

“We love the concept of transporting people into a wonderland of beauty and diversity where everything is in balance, a place where people can forget their worries and simply be in the moment. We also wanted to create multiple dining spaces where guests can explore and enjoy our hospitality offering.”

Many of the gardens owe their origin to the hard work and determination of matriarch Chris Donaldson; she has shaped empty turf into pieces of paradise and encouraged regeneration.

A bio-diversity trail, oriental garden, rhododendron dell, and perennial rose garden are but a few of the 20-plus outdoor spaces, many of them influenced by Chris’s life experiences. The landscaped gardens are “the perfect spot to kick back with a glass of your

favourite Pegasus Bay wine and a selection of locally made deli bites.”

“Chris has drawn inspiration from her extensive travels over the years, visiting gardens all over the world, in particular throughout Europe. She wanted to develop a garden that showcased some of her favourite exotics while also developing significant areas of New Zealand natives with the aim of everything coexisting in harmony,” Ed says.

Paula Kelly, the winery’s head horticulturist, has also been an integral part of making Chris’s vision a reality.

This attention to green spaces feeds into the family’s overall pursuit of sustainability.

“Our business model needs to be sustainable as well as the environment we work alongside. We chose not to follow any one particular organisation or set of rules that someone else has put in place. Our philosophy is to find the ‘sweet spot’ between the use of technology and respecting the land by using minimal inputs and understanding the implication of all options. This is the space we believe our best wines can be made.”

pegasusbay.com

INFORMATION SHEARING

Twin brothers Jack and Archie McDonald from Cashmere High School are changing the way the world does business cards thanks to some woolly innovation and futuristic thinking. Their concept, which saw them come out on top at the Young Enterprise Scheme (YES) Canterbury Regionals at Ara Institute of Canterbury, was for business cards (Total Card) that allow holders to tap their contact information onto the smartphone of a networking connection.

The pair also ventured up to Wellington for the national YES awards, and on the night, they were announced as the winners of the National Excellence Award for Business Innovation.

What makes the cards really special is what they are made of, a plastic alternative derived from sheep wool developed by Christchurch-based Shear Edge.

The eventual hope for the teens’ technology is to replace all plastic cards, like gift cards and loyalty cards, with their ecofriendly alternative.

We’re turning a spotlight on high-achieving under-20s in Canterbury! From athletes reaching new heights to students achieving academic excellence, from budding naturalists passionate about protecting the environment to artists and musicians performing with distinction – we want to tell their stories.

Do you know a young person who deserves some recognition? Email editor@avenues.net.nz to share your story.

Our beating heart

Hannah Harte Patreon: HRMNZ | @hannah_harte_

There are three live music venues in Ōtautahi I hold especially dear. Within those walls, Marlon Williams and Yumi Zooma introduced themselves to the world, and I first saw the spellbinding Aldous Harding perform. Thanks to this precious trinity, I debuted as a musician, engaged in delightful quiz nights (no sports questions!), revealed the world of live music to my sons when they hit 18, saw my favourite Aotearoa and international bands perform, made new connections, danced the night away, and celebrated life with my dearest friends.

Darkroom, Space Academy, and 12 Bar, all within 50 metres of each other on St Asaph Street, are the beating heart of Christchurch. Without them, the cultural thread of the city would unravel, leaving nothing but shredded detritus in its wake. No band ever emerges stadium ready, gleaming with polish; they need places that provide the anvil on which the iron is forged, their instruments sharpened. The three venues play host to these raw, emerging acts, alongside EP and album tours from local and national legends, the renowned Darkspace multi-venue minifest featuring dozens of bands, and above all else, any genre of music is welcome. Famous international acts seeking a deeper emotional connection between artist and audience seek out the intimate setting these venues provide.

The demand for places where musicians from Christchurch, Aotearoa, and the rest of the world can perform continues to increase, with the St Asaph Street trio hosting over

450 events every year. Many more acts are turned away as supply cannot meet demand. Darkroom, Space Academy, and 12 Bar contribute immensely to Ōtautahi’s night-time economy, employing musicians, front-of-house staff, sound and lighting engineers, and event promoters, not to mention creating income for transport, accommodation suppliers, and restaurants. They are a significant drawcard for local and national engagement and an invaluable contribution to the growth of Christchurch’s cultural infrastructure, vibrancy, and desirability as a place to live.

Yet, right now, these essential venues face the greatest threat they have ever been up against. Greater than earthquakes and a pandemic that destroyed the capacity for these venues to remain open for months on end, a disaster that closed the doors of many forever. Shockingly, that threat is from our own City Council, with major residential housing in development adjacent to Space Academy. The rush for urban density in previously industrial areas and building consents near music venues without thought for appropriate noise level standards or protection for the right of venues to host live music could destroy the one thing that makes this city so crucial to the musical community.

Venue representatives, alongside Save Our Venues and John Wardle from the Live Music Office of Australia, have made passionate submissions to the Christchurch City Council. With countless devoted supporters behind them, we wait anxiously for a response.

“At MAP dancing is more than just making shapes with your body. It’s about exploring the thoughts, feelings and sensations that inform the movement. The teachers promote a bodypositive atmosphere: whether you are a beginner, over sixty, recovering from an injury or pregnant, you can be a dancer. MAP is a unique gem in the Christchurch arts scene.”

Joanna Szczepanski, Community Dancer

Mindful movement

Movement Art Practice (MAP) is a Not-For-Profit contemporary dance organisation providing an inclusive and collaborative space offering community dance classes, artist residencies, and workshops

Kotte

SYDENHAM

“I think a lot of my struggles came from my own experiences, which are a direct link to my upbringing. But I refuse to run away from hardship and challenges, mainly when I’ve done nothing wrong. I have this thing where from suffering, I think I create the most beautiful things. So I’m grateful for my pain.

“Seeing the therapist is horrible. I hate her, but I love her – because I’ve seen through her why I deserve healing. I think my desire to help comes from the help I needed.

“I was born in Argentina. I was raised in Chile, and I moved here when I was 18.

“I’ve been heavily influenced by the Kiwi culture; I believe it’s because I wanted to learn about it and my interest in te reo. I think the more I showed interest, the more doors were opening for me because people could see that I wanted to learn.

“One of the big things was the earthquakes. The impact on people’s mental health and the impact of yoga in my life forced me to share it. I’m paying it back. I owe yoga

to share it because it saved my life. And I think I owe that to the 13-year-old me, the kid with bad experiences. Shouldn’t we all take an issue we care about and turn it into something good? Why wouldn’t I teach kids in prison? Or in the hospital?

“I recently got a phone call from a yogi. I met him in 2014 at Te Puna Wai Youth Justice Centre; he was on a really bad path. He phoned telling me that he’s 25 now, and he said to me, ‘the tools that you shared with me I use up until this day.’ Almost 10 years later, the fact that he wanted to tell me that it’s like I became a very small part of this kid’s life. What a privilege.

“Your vibe attracts your tribe. I think authenticity makes people come back. The people that come to yoga and to my events are people that can just relate with me. I know my values and my worth now. People come and go, and sometimes our values won’t align. That’s okay. I’m not going to follow the crowd; I kind of refuse to.”

facebook.com/humansofchch

MEET THE SHOE CURATOR

Welcome to the home of unique, sexy, stand-out shoes. Christchurch’s destination shoe boutique that offers you access to exclusive brands and a bespoke, luxurious retail experience.

Join our TSC Kindred for exclusive discounts, pre-launch access to all new arrivals and tickets to our VIP invite-only parties and events.

Our New Regent Street showroom is open seven days a week and by appointment outside of opening hours.

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