Avenues, June 2023

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ballantynes.co.nz/beautyfest

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Whittaker’s Honey Nougat and Almond. Chef’s kiss.

The TranzAlpine – one of the greatest rail journeys in the world.

Our Botanic Gardens in the changing seasons. Wouldn’t be anywhere else!

Christchurch Adventure Park’s new Pump Track. Epic!

Resene Smashed Avocado is a bright verdant green, smooth as guacamole and tasty as salsa verde.

The congestion on our roads. Bring on better public transport.

Txt scams. No, I don’t have an unpaid toll!

Restaurant clickers. Treat hospo workers with respect.

The closing of Sun Dog Diner. Where will we get Jenga Toast now?

Looters after natural disasters. The lowest of the low.

EDITOR’S NOTE

Eat, play, love

As I was curating this issue, I had the pleasure of speaking with Michael Rowland-Jones, head chef at Brigittes of Merivale, about the restaurant’s redevelopment and his relationship with food. One thing he said stuck with me: “The number one ingredient in food, apart from salt, is love.”

He’s right. There’s a reason that you can’t replicate your mother’s scones, no matter how hard you try. Love is the secret ingredient that makes all the difference.

This speaks to those featured in these pages. They have a deep love for food, hosting, and developing their communities.

Alongside Michael and Jeremy at Brigittes of Merivale, there’s Mia and Andy, the powerhouse duo behind Double Dribble that have brought iconic names to the city like BBC Chicken, Midnight Shanghai, and Eightgrains. There’s also the team at Riverside Kitchen, sharing their food kaupapa with budding foodies and anyone who’s keen to learn, and Sacha and Chris – who created a household name in Coffee Culture.

Alongside our champions for food, we hop aboard the TranzAlpine, and weave our way over to the West Coast, test drive an exciting hybrid, and say hello to our neighbours in Lyttelton – among many other adventures just on our doorstep.

We also welcome to our pages a new columnist, breathwork specialist Chelita Kahutianui o-te-Rangi Zainey (Waitaha/Ngāpuhi/ Ngāti Kahu/Ngāti Haua), who will share with us her monthly ponderings. Welcome, Chelita.

So strap in to eat and play your way around Aotearoa, with a healthy dose of love thrown in for good measure.

Yours,

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

Meg Huston, Lynette McFadden, Richard Dalman, Hannah Harte, Kate Underwood, Sam Parish, Karen McGrath, My Food Bag, Chelita Kahutianui o-te-Rangi Zainey, Sarah Mankelow, Centuri Chan, Neil Macbeth, Charlie Rose Jackson, Shelley Sweeney, Jen McBride, Krystle Inch, Chloe Mundy.

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

Mia and Andy from Double Dribble stand in front of their latest venture, Muy Muy. Photo by Krystle Inch.

Adam

Speak to Adam today

Time to change lanes.

SOAK TIME

Flora Explorer, based in Canterbury, produces handmade bath salts, including the Sleepy Time Herbal Bath Soak. This bath soak is a calming blend of Epsom salts, organic coconut milk, and colloidal oatmeal, combined with carefully chosen botanicals and essential oils to promote peacefulness and tranquillity. floraexplorer.felt.co.nz

PINUS CHAMP-US

BAGUETTE YOUR WORRIES

Have you ever tried a chicken floss Báhn Mì? If you haven’t, you must jump in your car or on your bike and make a beeline for Ngon Ngon in Riccarton. This café serves up some classic café fare alongside a fantastic array of Vietnamese cuisine. The Bánh Khọt (savoury mini, crispy pancakes filled with prawns) is a must-try.

ngonngoncafe.co.nz

Marlborough’s Pinoli Premium Pine Nuts has been awarded Supreme Champion 2023 at the Outstanding New Zealand Food Producer Awards. Founders Andy and Barb Wiltshire took a leap of faith with Mediterranean pine (Pinus pinea) – the tree that produces pine nuts – which takes eight to ten years for the first crop to be harvestable. The judges at the awards praised the nuts for their fresh taste, high quality, and consistent brilliance, achieved through careful monitoring throughout the growing, harvesting, processing, and packaging stages. In addition to winning the Supreme Champion title, the product was also named Farro Earth Champion. pinoli.co.nz

NIFTY THINKING

Rosie Carroll started Nifty in response to the increase in fast fashion stores and to give young people a grassroots space to explore their style in. In 2018 she created The Nifty Markets. The flea market has been hosting second-hand clothing sellers and local makers ever since. After four years of running the markets and bouncing around different venues in the city, Rosie opened a brick-and-mortar space. Nifty is now a consignment clothing store in the big pink building on Cashel Street and has become a destination for vintage clothing lovers. The flea market is still run out of the building’s car park once every few months.

@theniftymarkets

HIGHER LOVE | FASHION + A EUPHORIC EMBODIMENT

THE GALA

FAMILY BOND

The Elephant Whisperers (Netflix) follows Bomman and Bellie, a couple from Southern India who are part of an elephant fostering programme. Throughout the journey of successfully raising two Indian Elephants, we get a deep and emotional insight into their familial bond with the massive mammals. netflix.com

LIFT AND TIGHTEN

Ultherapy remains the gold standard for non-invasive face lifting. It is a gentle way to lift and tighten the ageing areas of the face. Ultherapy is the only FDA-cleared noninvasive ultrasound skin lifting treatment that helps to replace collagen and give sagging skin a lift. Ultherapy harnesses the body’s own regenerative response to gradually lift and firm skin around the eyes, under the chin, along the jawline and neck. It delivers micro-focused ultrasound energy directly into the specific layers of the skin to stimulate collagen production. It is the market leader for nonsurgical treatments for lifting and tightening. Only available at the Skin Rejuvenation Clinic. skinrejuvenationclinic.co.nz

BUTTERY, FLAKY

FUN, FUN FUNGI

Join forager and fungus enthusiast Liv Sisson on a journey through Aotearoa’s diverse fungi with her practical and up-to-date guide. Learn to identify and cook the best edible varieties, explore the organisms’ impact on our world, and their role in modern research. It feature over 130 species descriptions and stunning photographs. scorpiobooks.co.nz

Bellbird, with its bakery at The Tannery in Woolston and a shop at Riverside Market, is an artisan bakery that specialises in sourdough bread and French pastries. With traditional techniques in mind, they produce authentic French viennoiserie, sourdoughs, ciabattas, and baguettes. Their bread is made with organic or spray-free flour, all sourced within Canterbury. The pastry cabinet is full of brioche, scrolls, tarts, friands, and one of the best almond croissants in the city! A favourite here at Avenues HQ are their palmier – a pastry with a delicate, flaky texture and a sweet buttery taste. Simply delicious! bellbirdbakedgoods.co.nz

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Post Cadmium Aesthetics

Artist Dcypher

Date March 2023

Location Press Lane, Central Christchurch

Produced as part of the Mini Flare festival in March 2023, Dcypher’s striking Post Cadmium Aesthetics revels in nature’s use of colour to both lure and repel. In part created through AI image generation prompts, the image combines natural elements with three-dimensional graffiti and illusionistic architectural forms, an instantly alluring and somewhat surreal vision rendered in exquisite detail. From fluttering monarchs, a buzzing bee, and a floating goldfish to the fantastical bird’s stunning plumage, sticky dripping honey, and the spatial dynamic created by the industrial-like setting, viewers are invited to feast on the rich details. The golden warmth of the yellow palette is at once optimistic and joyous while also suggesting an ominous sense of danger and possible betrayal, an unsettling combination. Embracing new technology as part of his process, Dcypher’s mural synthesises limitless digital possibility with undeniably impressive technique, creating a vibrant, if unnerving, new world.

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/1070

ARCHITECTURE & DESIGN FILM FESTIVAL

The 12th annual Resene Architecture & Design Film Festival is set to return this June, presenting design lovers, architects, and festivalgoers alike with the best in architecture and design documentaries on the big screen. This year’s line-up includes a diverse mix of films curated into four categories: Architect Heroes, Site Specific, Female Focused, and Future & Memory. Highlights include Brown Vs. Brown – looking at the history of mid-century modernist architecture in New Zealand during the 1950s and 60s, and Nan Goldin: All The Beauty And The Bloodshed – an emotional epic about internationally renowned photographer Nan Goldin.

8–25 June, Deluxe Cinemas, deluxecinemas.co.nz

25 17 2 3 16

ONE WOMAN SHOW

Don’t miss the new comedy show in town, The Good, the Bad, and the Completely Made Up! Rhiannon McCall, known for her wit in 7 Days, Viva La Dirt League, and Scared Scriptless, delivers non-stop laughter with her hilarious one-woman improvised take on the classic Western. Directed by Brendon Bennetts and featuring Criss Grueber on piano, this show is not to be missed.

2–3 June, Little Andromeda littleandromeda.co.nz

CRYSTAL

Experience the unique blend of gliding sports and circus arts in Crystal, Cirque du Soleil’s ice show that pushes boundaries. With breathtaking visual projections and a fusion of popular music and the signature Cirque du Soleil sound, follow Crystal’s journey of self-discovery. Witness gymnasts and skaters perform stunning acrobatics on ice and in the air, creating an unforgettable production.

16 June, Christchurch Arena venuesotautahi.co.nz

CALL OF THE WILD

Explore the enchanting world of French orchestration with Ravel’s Ma mère l’oye. This childlike masterpiece takes you on a magical journey to faraway lands. Saxophonist Adam Page joins CSO to perform John Psathas’ Call of the Wild – an immersive work that tells the story of Psathas’ Greek family. RimskyKorsakov’s Scheherazade brings Arabian Nights to life.

17 June, Douglas Lilburn Auditorium cso.co.nz

UNDER

Using natural materials to create warm, inviting spaces and promote sustainable design

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

Next to Normal

Coming up at The Court Theatre is Next to Normal by Tom Kitt and Brian Yorkey, a ground-breaking contemporary musical. Winner of the 2010 Pulitzer Prize for drama and nominated for ten TONY awards (winning three, including Best Original Score), Next to Normal stands out in the musical theatre canon, not only for its virtuosic score but for its layered depiction of mental illness, which is at the centre of this family drama. From a 10-minute workshop sketch called Feeling Electric in 1998, Next to Normal developed into a full-scale, sung-through rock musical, expanding the initial critique of the medical industry into the personal, human narrative, exploring Diana’s experience of bipolar disorder and also its impact on her family. Writing for the New York Times, Ben Brantley described Next to Normal as a “brave, breathtaking musical,” remarking, “It is something much more than a feel-good musical: it is a feel-everything musical”. After

setting box office records on Broadway, Next to Normal toured the U.S. and has been performed all over the world and in several different languages.

Next to Normal has been praised for its nuanced depiction and destigmatisation of mental illness. While some of the exact terminology surrounding Diana’s diagnosis has changed since the time of writing, the musical has retained its relevance, and the various treatments Diana receives over the course of the musical are accurate, down to the specific drugs referenced in songs such as My Psychopharmacologist and I. But the beauty of the genre is that it also brings the characters’ internal reality to life. This powerfully resonant musical has surely contributed to today’s greater understanding of mental illness.

The Court’s Next to Normal is directed by Broadway and West-End star Hayden Tee (Ngāti Kahungunu, Takatāpui) with musical direction from Richard Marrett and plays from 17 June–22 July 2023.

For tickets and more, head to courttheatre.org.nz/whats-on/next-to-normal-2

Matariki celebrations

Te Matatiki Toi Ora The Arts Centre invites you to observe Matariki with talented artists from Ōtautahi and beyond. Just as the nine whetū (stars) are navigation points in the night sky, Matariki is a chance to orient ourselves, reflect on how far we’ve come, thank those (past and present) who guide us, and consider where to from here. Ngā toi (the arts) bring fresh perspective, connect us, and lift our moods. This year’s Matariki programme includes outstanding performers, an exhibition of Māori visual arts from Te Wai Pounamu (the South Island), a stunning Kapa Haka showcase, and the Matariki mākete with local crafts and delicious food. View the full programme and buy tickets at artscentre.org.nz

MAISEY RIKA

8 July, Great Hall

Maisey Rika (Ngati Awa, Te Arawa, Ngai Tuhoe, Te Whānau a Apanui) is an Arts Foundation Laureate, performing in Te Reo Māori and English. She won her first NZ Music Award at the age of 15, and the awards have snowballed since. Her first five original albums all reached NZ’s Top 40 Album Chart. Maisey’s 2020 album Ngā Mata o te Ariki Tāwhirimātea comprises waiata depicting each of the nine stars of Matariki.

KA NOHO, KA MATE

14 July, Great Hall

Delaney Davidson is renowned for his musicianship, distinctive voice, and unforgettable live presence. Join him and musicians Kommi Tamati-Elliffeas, Heather Webb, Mark Perkins, and Taipua Adams as they journey from the depths of despair and grief to find a way forward. From Te Ao Pō to Te Ao Marama. From the dark to the light. A collaborative musical performance presented with the kaupapa of Matariki in mind.

WHETŪ MĀRAMA – BRIGHT STAR

14 July, Lumière Cinemas

Māori once built waka from giant trees and sailed the vast Pacific by the stars. These arts were all but lost for 600 years. Then the stars re-aligned, and three men from far-flung islands revived the heritage of the greatest navigators on the planet, a Hawaiian, a Micronesian, and Hek Busby, “The Chief” from Aotearoa New Zealand. Whetū Mārama – Bright Star is the story of Sir Hekenukumai Ngaiwi Puhipi, aka Hek Busby, and his extraordinary life’s work.

MATARIKI SCHOOL HOLIDAY ACTIVITIES

KITE MAKING – MANU TUKUTUKU

7 July (ages 8–12)

Māori used to fly kites for a whole range of purposes, including signalling over long distances, predicting future events, and just for fun. You are invited to continue this ancient tradition and construct your own kite to fly during the Matariki period.

HOW TO MAKE A PUREREHUA

5 July (ages 5–10)

Also known as huhu, purorohu, turorohu, rangorango, wheororo, or bullroarers, this instrument creates a deep whirring sound when spun and is said to have connections to the rain. Learn the history and use of the purerehua and create your own to take home.

STICK CHART WORKSHOP

6 July (ages 5–12)

Discover how Polynesians sailed great distances without the use of navigational aids such as the compass, sextant, and GPS. Design and make your own traditional navigation stick chart to take home and hang on your wall.

WHAT TO WEAR FOR…

DATE NIGHT

Gloam Eau De Parfum 50ml, $265 aesop.com | Acne Studios Distressed Leather Biker Jacket, $2898 workshop.co.nz | Isabel Marant Étoile Gabao Khaki Top, $469 seletticonceptstore.com | Freya Catwalk

Plunge Bra, $80, and Brazilian Brief, $35 thefittingroom.co.nz | Cleo Dress, $449 untouchedworld.com

See By Chloé Indra Moon Bag, $700 ballantynes.co.nz | Cream Bristol Pant, $540 nz.camillaandmarc.com

Grace Trainer Ink Metallic Gold, $399 kathrynwilson.com

FEEL ALIVE

We catch up with the co-founders of the iconic Coffee Culture. We chat with the dynamic duo behind some of the city’s most unique Asian fusion eateries and learn about their latest venture, a foray into Mexican cuisine. There’s the chef who has reimagined an iconic café, and we also meet the woman behind an innovative cooking school in the heart of Christchurch.

Pack your bags because we are off on an adventure to some of the best places to eat and play, which you’re sure to love.

COFFEE TO A COMMUNITY

In 1996, Chris Houston brought Europeanstyle café culture to Christchurch when he co-founded Coffee Culture. The business has grown since then, with 20 stores across New Zealand, all the while a reputation for exceptional coffee and warm hospitality remains.

But what really sets Coffee Culture apart is the sense of family that permeates every aspect of the business, from the owners to the staff to the local communities they serve.

For Chris and Sacha Coburn, side-kick in life and business, Coffee Culture is more than just a business. It’s a legacy that they have built over 26 years, starting with a love of coffee and a shared passion for creating a welcoming space for people to gather, connect, and recharge.

It was even in a café that the now husband and wife met.

Sacha was formerly a lawyer and regular at her local café, where she fell in love with not only the house-roasted beans but also the barista, Chris.

This sense of family finds its way into each of the stores too. Each store is owned and operated by individuals, many of whom started out in the cafés and worked their way up to store management and ownership. Sacha says that being able to help people realise their dreams of business ownership is hugely rewarding, especially in an industry where the barriers to entry can be daunting.

But it’s not just about building a successful business. For Coffee Culture, hospitality means becoming part of the fabric of the

communities they serve. “Huge care is taken in deciding which neighbourhoods we open cafés in,” Sacha explains. “We love creating that all-important ‘local spot’ to pop in and out of throughout the week.”

This commitment to community is evident in the company’s latest store in Ashburton, which was a decade in the making. “We are so looking forward to bringing our own style of hospitality to the locals, the wider rural South Canterbury community, as well as those travelling through,” Sacha says. “Our hope is to create an ‘extension of home’ where guests can meet, gather, and connect.”

Coffee Culture’s dedication to hospitality extends to its operating hours as well. The stores famously open early and close late, catering to early risers and night owls alike. “We’re there for a pre-work coffee or a late-night coffee and cake date … or study session,” Sacha says.

Looking ahead, Coffee Culture is poised for continued growth and expansion while remaining true to its roots. The flagship Sumner store is currently undergoing a refurbishment, in line with the iconic Hollywood Cinema revamp taking place next door. “We are excited to be part of Sumner’s history and its future as it enters this new era,” Sacha says.

The focus will always be on the people. “We put people first and take care of the guest in store as well as the teams working hard to make the experience so special.”

Sacha and Chris remain committed to building a collection of great local cafés, each one a unique reflection of the community it serves.

coffeeculture.co.nz

EVOLUTION THROUGH FOOD

Mia and Andy, the dynamic husband and wife duo behind Double Dribble Hospitality Group, have made their mark and have helped transform Christchurch’s culinary scene with their restaurants, bars, and eateries.

With their latest venture, Muy Muy, located on the bustling Welles Street, they continue their commitment to creating spaces that prioritise people above all else.

Drawing inspiration from the vibrant streets of Oaxaca, Mexico, Muy Muy immerses visitors in a sensory experience that transports them to another world.

As you enter Muy Muy, you can’t help but notice the curated details that bring the space to life. Dark red dahlias adorn the walls, clay pots add an authentic touch, and handmade cushions and hand-painted embellishments complete the inviting ambience.

The culinary team, hailing from Mexico, Chile, and other South American countries, infuses their dishes with diverse influences, ensuring that there’s always something new to discover.

One dish that stands out among the crowd is the guacamole, which Mia herself attests to being unlike any she’s ever tasted. Mia explains, “They all have different influences, so we’re learning new things every day.” This commitment to continuous improvement shines through in every bite.

The idea of sharing is at the heart of Muy Muy’s menu, exemplified by their taco platters. These platters offer a delightful assortment of flavours, including sour cream, pico de gallo, guacamole, Muy Muy’s daily rice creation, chipotle mayo, and tortillas, with a choice of grilled chicken, brisket fantasma, lamb shoulder, or pork chicharrón as protein options. This sharing aspect extends beyond the food itself and creates a warm and communal dining experience that brings people together. There’s

also an extensive hot sauce collection and another Double Dribble speciality, house-made drinks – like frozen and traditional margaritas.

Muy Muy also has 15 local craft beers on tap. The bartenders create cocktails using seasonal ingredients like chilli, lime, blood orange, and feijoa. Mia mentions the Cancun Campfire, a theatrical shared cocktail. “It’s an experience we’d like people to go home and tell each other about.”

However, Muy Muy offers more than just exceptional food and drink. It is also a hub for live music, with performances taking place seven days a week. Mia expresses her gratitude for the opportunity to support musicians and create a vibrant atmosphere. She humbly shares, “The musicians say to me, ‘Oh, thank you for giving me the opportunity.’ To me, it should be the other way. I want to thank them for coming. They make a great atmosphere.” This symbiotic relationship between Muy Muy and the music community adds another layer of charm to the establishment.

Muy Muy is just one of the many eateries that Mia and Andy brought to life with Double Dribble, each with its unique story and evolution. Eightgrains, a Chinese dumpling and bao bar, was opened to provide Mia’s parents with a “not-so-boring retirement”. “Now we have to force them to retire as we don’t want them working so hard again!” Ramen Ria, their local ramen joint, offers traditional pork, chicken, and vegan ramen, along with delectable dumplings and bao. It’s also quietly Mia’s favourite, as within a warming ramen soup is where she ‘finds her Zen’.

These establishments, along with Cantina Bar, Midnight Shanghai, Boom Boom Chicken, Table of Munchies, Dose Diner, Gelato & Tea, Sushi Soldier, and Central Grains, create a diverse and exciting culinary landscape in Christchurch.

doubledribble.co.nz

WORDS Liam Stretch PHOTO Krystle Inch

FROM BENCH TO BENCH

WORDS Hannah Harte

Kirsten Fox takes a challenge in her stride. After leaving her life as a lawyer to focus on raising her four children, she faced a new chapter once they had grown into teenagers. Not wanting to return to the long hours and lack of holidays that full-time work as a lawyer would require, the concept of running a Riverside Market-based cooking school appealed to her immediately, thanks to a friend alerting her to the development. To become part of the Ōtautahi rebuild in such a fun, challenging business ticked all the right boxes, so she “put on her brave pants” and signed the lease.

Riverside Kitchen has grown from strength to strength since it opened in 2019, bringing in chefs Bec Stamers, a runner-up on MasterChef with a passion for Asian flavours after spending several years overseas, and Rob Smith, an English expat who served his culinary creations to the people of picturesque Arrowtown and Waiheke Island before settling in Christchurch.

Kirsten asked her friend Georgie Kirkcaldie to work on the design of the location, focusing on the practical aspects of construction (everything in the kitchen is on wheels or retracts into the ceiling) while Georgie assisted with aesthetics. Kirsten loves the feeling of calm she has created in the midst of the hustle and bustle of a busy market in a thriving CBD, as well as the versatility of the space. An intimate cooking class for 16 can take place in the morning, a ‘masterchef challenge’ for 30 in the afternoon, and a private dinner for 60 in the evening.

Riverside Kitchen offers a wide range of cooking classes and corporate events centred around food, teamwork, and competition and hosts a diverse array of private functions. Gastronomic lessons feature cuisines

from various countries, seasonal cooking, plant-based meals, mid-week cooking ideas, and fresh pasta making. There is something for everyone in mind, regardless of their relationship to cooking – advanced techniques for more experienced home chefs and tips on how to become more efficient and confident in the kitchen for beginners. These classes are a wonderful way to socialise and meet new people in a fun, friendly, and educational atmosphere or spend fulfilling quality time in the company of colleagues, friends, and family members, bonding over shared experiences. “Although learning a new cooking technique and taking home a number of great recipes is the essence of a cooking class, I find the enjoyment and relaxation of cooking with others is really one of the most enjoyable aspects,” Kirsten reflects.

Corporate events have been a resounding success; guests are split into teams who work together to compete in ‘masterchef challenge’ events, creating easy, fun dishes to plate and present to judges. This is the perfect environment for team building without any sense of hierarchy, as cooking is something everyone does to some degree on a daily basis. Kirsten works alongside stallholders at Riverside Market to purchase ingredients for classes and events when possible, a brilliant way to showcase all that the market has to offer. Students can shop for fresh ingredients, beers, wines, cakes, and assorted goodies after their class has finished.

“Joining together with friends and family or colleagues, or even strangers, to create a meal together has always been satisfying. Whether it is a cooking class, a private event or a corporate cook-off, Riverside Kitchen makes it easy to have some culinary fun.”

riversidekitchen.co.nz

A REFINED LEGACY

Michael Rowland-Jones, the Head Chef and co-owner of the newly refurbished Brigittes of Merivale, is excited to continue to share his skills in creating top quality food.

This passion for good food and its potential all began during his university days in Dunedin, where he lived with six other people in a flat and cooked fresh food every night.

“We had a dining room table, which in Dunedin flats were few and far between. We established the culture of sitting down and enjoying a meal together.”

This developed Michael’s passion for cooking and led him to pursue a career as a chef. His introduction to the industry was at the famous Yellow Cross, previously in central Christchurch’s Sol Square.

After an extended tenure in London working in Michelin-starred restaurants, including City Social, Michael felt the call to come home. He returned to Christchurch and worked at Universo and later Miro. It was at Miro where Michael further refined his craft.

After a few years, Michael had a defining moment that would lead him to Brigittes. Jeremy Stevens and Frank Van Schaijik from the Aikmans Group happened to be looking for an Executive Chef, and were so impressed by Michael’s mince on toast that “a week later, I had the job,” Michael says.

Michael now performs various roles in his position within the group, but last year the opportunity came for him to take a leading role in an iconic establishment, Brigittes of Merivale. He proposed buying the business to Jeremy and Frank in July 2022, and the trio successfully added the establishment to their portfolio.

Since taking over Brigittes, they have made the space their own but maintained its quintessential character.

Michael has forged refined menu offerings. The menu is fresh and local, with almost everything made in-house. Michael believes good ingredients allow the chefs to take pride in their work, and this is reflected in the food. As Michael puts it, “the number one ingredient in food, apart from salt, is love.” Crowd favourites include the breakfast muffin, corn and courgette fritters with chilli sambal, and the chicken parmigiana.

The space has also been refined to allow for evening service while maintaining the Brigittes café style. There are subtle changes, such as the installation of a bar and a stateof-the-art La Marzocco coffee machine. The curved outdoor bench also connects the courtyard more with the interior and makes alfresco dining cosier and more attractive.

Repurposed and new wood panelling seamlessly ties into original features. The new wine rack has also allowed for a rethink of their wine list.

“The emphasis is on local; we’ve carefully selected some of the best of Canterbury,” says Jeremy. There will also be a range of top international wines.

Jeremy mentions that Brigittes is now more usable and restaurant-like. They wanted to create a space that had a “wine bar feel” and provided a “intimate date night dining experience” with the intention of making Brigittes a go-to destination.

With a little more refinement in the works, like new washrooms and further embellishments to the outdoor area, the legacy of Brigittes is set to continue to brighten for decades – go and see for yourself.

brigittes.co.nz

WORDS Liam Stretch PHOTOS Mick Stephenson and Chloe Mundy

Lyttelton’s finest

Just over the hills is Christchurch’s arty portside suburb of Lyttelton. On top of being within the beautiful bays of Banks Peninsula, it offers great fare, quaint shops, and cool locals. Avenues checks out what’s hot in Whakaraupō Lyttelton.

SPOOKY BOOGIE

This is the ultimate place to find cool gifts for interesting people; it is dog friendly and harbours the best vibes in the land. Owned by resident caffeine goddess Tessa and local legend Oscar, they deliver the finest coffee in a town renowned for exceptional brews, which can be savoured while admiring the distinctive artwork. Dead Video’s horror fiend and toy expert Evan Kiddey has created a haven for cinephiles with cult classics and rare finds to delight the most specific tastes. Full to the brim with treasures, you can easily find yourself spending an entire afternoon discussing the intricacies of historic and world cinema with till minder Benny while you browse.

LYTTELTON COFFEE COMPANY

This institution has hosted some of the most memorable live music events in recent years within its gorgeous 1921 heritage noted building. Serving outstanding coffee roasted on-site and a wide array of cabinet food, you can wander down to Canterbury’s finest second-hand bookstore, London Street Bookshop, with your caffeine still buzzing and lose yourself for hours in their outstanding selection of literature, specialising in novels and poetry. You’ll also encounter the best magazine shop in Ōtautahi at Leslies Magazines, tucked away under Lyttelton Coffee Co. and just across from the fabulous London Street Vintage.

MAPU

Mapu is as much about the experience as the food. In this experimental kitchen where renowned chef Giulio Sturla unleashes his creativity, up to six guests join him in his explorations. Lyttelton artist and wine writer Dr. Jo Burzynska shares her experience: “You can trust Giulio Sturla to deliver exquisitely prepared locally sourced food, which he cooks right in front of you, paired with some really interesting wines.”

SUPER

The menu at Super boasts vegan, vegetarian, seafood, and gluten-free options and is abundant in Asian fusion choices. Kimchi fries featuring the inarguably superior agria potato are regarded as a must-try, irresistible fresh salads and kaimoana beckon or go for the robust options of smoked tofu donburi and pork belly eggs benedict. The drinks menu is extensive, with the particularly alluring ‘brunch cocktails’ featuring ingredients such as miso salted caramel and burnt butter ice cream.

FORTY TWO

Forty Two has a doggie on a throne and tapas to die for. The majority of greens served are grown on-site in an aquaponic system, bringing awareness to this organic and sustainable farming method. Locals recommend Korean-style tofu, soy mushrooms, and tacos. A relaxed but vibrant ambience creates the perfect atmosphere to catch up over delectable, shareable nibbles and drinks. The house sour, North End La Mure blackberry ale, is not to be missed.

WHILE YOU’RE THERE

Lyttelton local and hospitality darling Alex Wright provides a special insider’s guide: don’t miss out on indulging in a refreshing, sweet gelato before or after trying the gnocchi and Diavola pizza from Bomba. He also recommends momo dumplings from Sherpa Kai, a Nepalese restaurant located within Commoners Bar. While you’re in the neighbourhood, keep an eye out for the recently opened micro-bakery Blue House and its array of mouthwatering carbohydrates.

CLOCKWISE FROM LEFT Mapu; Bomba; Lyttelton Coffee Company; Super.

A PIECE OF HISTORY

WORDS Liam Stretch

The Hilltop, an historic landmark on the Banks Peninsula, is set to have a new lease of life thanks to a respect for the past and a vision for the future.

The hill in Duvauchelle, where the Hilltop stands, has long been a site for rest and respite, with the original tavern, Garwood’s House, built in the 1870s. In 1931, a devastating fire swept through the wooden building, leaving nothing but twisted iron and a barrel of beer in its wake. After considerable refurbishment, it became known as The Hilltop Tavern.

Last year, a new chapter in Hilltop’s history began when it was bought by Akaroa couple Brent and Kim Robertson. They saw an opportunity to bring the iconic building into the 21st Century and restore it to its former glory. “It would have been a shame for it to get into the wrong hands and be demolished and not get the love and respect it deserved,” Brent says.

The Robertsons’ vision for Hilltop is to retain its character and individual style while modernising the interior to make it more functional and to maximise the stunning views of Akaroa Harbour. They plan to install modern facilities while maintaining the authenticity of the 1930s tavern on the outside.

“We don’t want to change the authenticity of the existing exterior because of its iconic stature in Canterbury and the Banks Peninsula history. We want to marry the modern with the 1930’s original architecture.”

Great food will also be on the menu, with a new kitchen meeting modern standards currently being installed, and they are

looking for an operator that shares their vision and passion for the space’s history and location.

The rebuilding is progressing well, and the Robertsons are hoping to reopen Hilltop before Christmas. They want patrons to experience the beautiful environment and enjoy a wonderful food experience. “It’s already a well-known point of interest and a great photo opportunity of the Akaroa harbour vista,” says Brent. “We want people to pop in for a refreshment and stay a while.”

The stunning locale is to be enhanced by the installation of an all-weather verandah, allowing every table to have a view.

The Robertsons also plan to reinstate the three pillars at the entranceway, previously damaged by a truck.

During the renovation, the builders made a fascinating discovery: a time capsule from 1931, which may have been laid when the tavern was being rebuilt after the fire. An architectural designer who worked on the project said that the time capsule contained the names of six people who helped construct the tavern. They mentioned that the original brick chimney breast may have survived the fire, being a good marker to start the rebuild.

Restoring Hilltop is more than just a renovation project – it’s a labour of love for Brent and Kim, who see themselves as custodians of an important piece of Canterbury history. With their passion and dedication, they are ensuring that Hilltop will continue to be a landmark destination for generations to come.

An unforgettable trip

If you’re looking for an unforgettable journey through New Zealand’s picturesque countryside, look no further than the TranzAlpine train’s Scenic Plus option as you travel from Christchurch to Greymouth.

This four-hour journey takes passengers through the stunning landscapes of the Canterbury Plains, the main divide, and the West Coast, all while providing unparalleled comfort and service.

The journey begins in Christchurch, where passengers hop aboard the Scenic Plus carriage and are greeted by friendly staff with hot towels and bubbles. As the train makes its way out of the city, the rolling meadows and grasslands of the Canterbury countryside unfold before you, setting the scene for the breathtaking journey ahead.

One of the highlights of the trip is the food on offer. The a la carte menu is a love letter to the surroundings, with 90 percent of the ingredients coming from New Zealand. The

breakfast options are particularly mouthwatering, with dishes like agria hash with bacon and hollandaise or sweet pastries to whet your appetite.

As you journey deeper into the countryside, you’ll want to make your way to the viewing car to take in the stunning scenery. Despite the occasional rain, the views are nothing short of spectacular. The train weaves through valleys, over viaducts, and charges through tunnels, exposing often unseen wonders.

One of the most exciting moments of the journey is passing through the Otira Tunnel. Once the eighth largest rail tunnel in the world, this 8.7km tunnel climbs then falls on an equally steep gradient as it carves its

way through the main divide. The roughly 15-minute journey through the tunnel resets the senses, ready to take in the scenery as you emerge onto a 20th-century bridge directing you towards the history-laden West Coast.

It’s not just the scenery that makes this journey special, though. The infrastructure of yesteryear, like the Staircase Viaduct at Waimakariri Gorge, a 1906 bridge, adds to the charm and character of the journey. Along the way, the commentary shares the lore and legends of the areas, along with fascinating facts, interesting to even the hardiest of locals.

Once in Greymouth, passengers can stay on the West Coast and catch a return the next day, or come back the same day for a scenic day trip. The afternoon return leg has an exceptional dinner service. With a stronger focus on the best of the region, the dishes showcase native and iconic ingredients. The Horopito rubbed chicken with a Canterbury red wine jus and the Canterbury lamb are definite hits, as is the hearty Agria potato gnocchi. But it’s the desserts that steal the

show, with options like the Caramelised Whittaker’s white chocolate cheesecake or the Canterbury Plains rhubarb and berry compote on a vegan coconut crème patisserie with an underappreciated but deserved accompaniment – Harroway’s oat crumb.

Beyond the mist veiled forests, tea brown swamps, and the mountains standing as conductors on the journey, the overall comfort of the trip is unmatched. The staff prioritise the customer experience, with concierges keeping passengers happy and contented, keeping their drinks topped up and their bellies full.

It’s no wonder this journey is lauded as one of the great rail trips of the world. Aotearoa’s unique history, both geological and human-made, has carved out a unique tapestry offered in its most dramatic aboard this train. Whether you’re a local or a tourist, the trip is a comfortable and unforgettable way to experience the wonders of this big, beautiful back yard. So, hop aboard and get ready to be amazed!

Starry, starry Southland

Breathe in and feel the exhilaration grow as your eyes adjust to the darkness. Above you, an endless canvas of stars is splattered across the sky as your Murihiku Southland stargazing experience bursts into full celestial bloom. You might even get a front-row seat for the greatest natural light show on Earth, the Aurora Australis or Southern Lights, as they are more commonly known. The Land of the Glowing Skies is waiting for you — what are you waiting for?

RAKIURA

Experience the wonder of Rakiura Stewart Island, where beauty and remoteness create an otherworldly atmosphere that is free of light pollution. The name, Rakiura, translates to “glowing skies” and originates from the legend of Te Rakitāmau, a Māori chief whose marriage proposal was declined. It is said the red skies above the island reflect his blushing embarrassment. Recognised as an International Dark Sky Sanctuary in 2019, Rakiura Stewart Island is the southernmost Dark Sky Sanctuary in the world, offering visitors one of the best places to view the starry night sky.

TE-RUA-O-TE-MOKO

End your day in awe-inspiring fashion. Te-Rua-o-Te-Moko Fiordland is a natural wonderland that boasts pristine beauty and minimal light pollution, creating the perfect environment for an unforgettable stargazing experience. Fiordland National Park is on track to becoming the largest Dark Sky Sanctuary in the world, providing many great vantage points to watch the sun set behind the majestic Fiordland Mountain ranges. Once night falls, the Milky Way stretches across the southern sky, offering stargazers an unparalleled view of the universe.

AURORA AUSTRALIS

The Northern Lights may be world-famous, but don’t overlook their stunning Southern counterpart: the Aurora Australis. This incredible natural phenomenon illuminates the sky with vibrant ribbons of pink, red, and green light that are just as spectacular as their northern cousins. Southland’s dark winter nights provide the ideal conditions to witness this breathtaking display. Although difficult to predict, the optimal time to catch the Aurora Australis is between April and September, with the best conditions occurring when the sky is clear and there is little or no moon.

STARGAZING SPOTS

Welcome to “big sky country,” where Southland’s stunning natural beauty provides the perfect backdrop for stargazing. Astronomers know the best spots to visit at night, and besides Rakiura and Fiordland, the Catlins region is at the top of the list. Famous for its pristine white surf beaches and wildlife, the Catlins also offers stunning night-time settings at Waipapa Point Lighthouse and Curio Bay. If you’re staying in Invercargill, don’t worry – there are plenty of prime stargazing opportunities nearby, including Awarua, Omaui, Ōreti Beach, and Bluff Hill.

MATARIKI

Winter in New Zealand isn’t just about stargazing and the Aurora Australis – it also heralds the start of Matariki, the Māori New Year. During June and July, the Matariki star cluster emerges above the horizon, marking the start of a new year in the Māori lunar calendar. Matariki is meant to bring people together to share the joy of a new beginning, honour the past, and look forward to the future with hope and inspiration. Celebrate this special occasion by attending Matariki celebrations throughout the region, with the light show in Queens Park Invercargill being a particular highlight.

THE NIGHTS COME ALIVE

Experience the magic of Southland’s starry skies with the help of the region’s talented operators. Venture out with Twinkle Dark Sky Tours and explore Rakiura International Dark Sky Sanctuary, and view everything from craters on the moon to the centre of the galaxy. Experience the ultimate stargazing by staying at a PurePod glass eco- cabin on the island, offering uninterrupted views of the night sky in remote locations. For a tranquil fiord experience, board an overnight cruise in Milford or Doubtful Sound and immerse yourself in the beauty of Southland’s starry nights. You’re Due South – southlandnz.com.

AKAROA FRENCH FESTIVAL

The Akaroa French Festival (6–8 October 2023) celebrates the area’s French, Māori, and European heritage while offering visitors the chance to explore and enjoy French culture and cuisine and be energised by some of the best entertainment around.

The festival is organised by the Akaroa Heritage Festival Society with support from the Christchurch City Council, Rata Foundation, Pub Charity Limited, and other Akaroa local businesses. The festival showcases the very best of French and local cuisine, music, dance, and entertainment, with something for everyone to enjoy.

The festival takes place over three days and features a variety of performers, including local master of performance art MulletMan, who will guide locals in the telling of cultural tales. Visitors can also enjoy the can-can and risqué burlesque performances and dance the night away to great music from New Zealand’s top talent, including a dazzling performance by the Lady Killers at the cabaret.

New to the festival this year is the Wellington Sea Shanty Society and more music from the likes of Yurt Party. The Festival Troubadours will entertain inside and outside of the Big Top with juggling, acrobatics, and traditional kids’ games, such as sack racing, egg and spoon races, and a kids’ French waiters’ race.

Visitors can expect a celebration of French and local food. Drinks will also be on hand, with beer from 1664 Kronenbourg and BEERS Brewery, gin cocktails from Akaroa Craft Distilleries, and the finest Champagne from Louis Roederer.

The colourful Akaroa label Mr Peacock will showcase a fashion parade. The festival also features the world-famous cock crowing competition and the chance to try opening a bottle of champagne with a sabre.

For those with children, Sunday is all about kids, with Le Carnaval in the Big Top offering loads of fun circus and fairground activities, retro stalls, and the Festival Troubadours entertaining both inside and outside of the Big Top. Also on Sunday will be the Antiques and Collectables Fair – La Brocante.

akaroafrenchfestival.co.nz

OUT AND ABOUT

In Waitaki, sample the freshest produce from land and sea, expertly prepared by talented local chefs at award-winning restaurants. Stop by Craftwork Brewery and Tasting Room in Ōamaru for Belgian-inspired beers and Cucina for their gold medal-winning dishes made with fresh local produce. At High Country Salmon, indulge in the family-owned salmon farm’s chinook or king salmon. Don’t miss the vibrant Ōamaru Farmers’ Market or the Riverstone Kitchen, named New Zealand’s Restaurant of the Year in 2010. For wine lovers, Waitaki Valley’s Q Wine and River-T Estate offer premium varieties, while The New Zealand Whisky Collection tells the story of New Zealand’s whisky distilling history. And for cheese lovers, visit Whitestone Cheese Co. to taste unique flavours crafted by one of New Zealand’s leading artisan cheesemakers. Come treat your taste buds to the culinary delights of Waitaki District. waitakinz.com

Kaiapoi’s NZULU blends African heritage, love for New Zealand, and cross-cultural design sensibilities. The owner, Shirley, sources limited edition items from international designers to keep the collection fresh and unique. Visit the store at 121 Williams Street, Kaiapoi, and stay tuned for what’s to come. nzulu.co.nz

SOUTHLAND

Naumi Hotel, located on Wellington’s iconic Cuba Street, boasts luxuriously appointed, colourful rooms that are playful and offer fantastic views of the city beyond. Lola Rouge is Naumi’s in-house restaurant. Its Asian fusion menu is a nod to the best of New Zealand’s ingredients. Stop by The Parlour and check out its impressive cocktail selection.

naumihotels.com

Explore Southland’s picture-perfect frosty mornings that give way to fine, sunny days – an impeccable setting for Southland’s chic, imaginative, and sophisticated winter events! From vibrant fashion celebrations at MLT Hokonui Fashion Design Awards to experiencing magical family days at the ILT Kidzone Festival and witnessing NZ’s finest artists at Riversdale Arts 50th Mixed Media Art Exhibition. What will you choose?

southlandnz.com/winter-events

WELLINGTON

WAITAKI

NORTH CANTERBURY

Good vibrations for HealthTech

Imagine a world where you could be rehabilitated from physical health conditions in the comfort of your own home. No drugs. No appointments. On-demand. This is the long-term vision for Dr Dianne Jones and co-founder Steve Leftly for their easy-to-use, wearable technology Myovolt, vibration therapy engineered for muscle rehab and recovery.

It’s a health technology that is already aiding recovery for elite athletes. “But it’s designed for everybody,” Dianne says. “The Myovolt customer is someone physically active who may be carrying a few niggles or an old sports injury and need some help to keep muscle soreness and stiffness at bay.”

Dianne certainly knows what she’s talking about. Twenty years ago, she started Sentrix in the UK and developed wearable tech, specialising in electronic textiles. Her impressive portfolio includes high-tech projects for massive global companies, including Apple, NASA, and BMW. In 2012, Adidas, who were sponsoring the British Olympic cycling team, approached Sentrix to develop a fabric technology that could keep cyclists’ muscles at an optimum temperature in between warming up and their race. This technology became known as ‘hot pants’ and delivered a 10 per cent performance gain. The significant result was noticed, and soon Sentrix was supplying to the Aussie team as well.

Hot pants, though, required huge batteries, so consumer friendly they were not. Now based in New Zealand, Dianne and Steve started working together on new technology to help anyone perform better in their daily lives, not just elite athletes. Musculoskeletal conditions are now the leading cause of pain

and disability worldwide, and their work has been focused on developing wearable technology that could solve movement health issues in the wider population.

After collaborating with Dr Daryl Cochrane, an expert in vibration therapy in sports performance at Massey University, they became Myovolt and, in 2020, were finalists in ChristchurchNZ’s HealthTech challenge, which involved completing an eight-week accelerator programme.

Te Ōhaka – innovation and growth centre has been Myovolt’s home for the three years since, but on June 1st, their six-person team is moving to the new Health Technology Centre at Te Matatiki Toi Ora The Arts Centre, where they’ll be immersed in a community with other medical device, digital and earlystage health technology companies. This is the first co-working space focused on HealthTech in Aotearoa and is designed to provide connection, inspiration and support to early-stage companies, a move Dianne is very excited about.

“We love a space where people do lots of interesting and different things. There’s a lot to be gained from the cross-fertilisation of ideas rather than being siloed in your own office,” Dianne says.

Myovolt has already ticked some business validation boxes a lot of start-ups haven’t. They’re an FDA-registered product, patented, and have research partnerships all around the world. So, what’s next? A yet-to-beannounced partnership with a big US company will take Myovolt global. “It will give us the ability to open up some big retail doors that we can’t do on our own from New Zealand,” Dianne says.

Sponsored by ChristchurchNZ, helping to grow the Ōtautahi innovation ecosystem.

A formula for quality living

At Holly Lea Village, residents enjoy a purposeful and companionable way of life in beautiful surroundings. The care setting is exceptional, and for those with higher-level needs, a new boutique care centre provides a real sense of home and a lifestyle with care.

On a tour of Holly Lea with General Manager Juliane Brand, it is easy to be charmed by the lovely gardens and modern, integrated layout and design. Holly Lea is centrally located in Fendalton, and the standard of facilities is high. From the main building (‘The Lodge’) through to the modern Morven apartment annex, new care centre, and landscaped grounds, there is a unified sense of hospitality and personalised care.

Holly Lea has historic connections with Allan McLean, who built McLean’s Mansion on Manchester Street, and it’s fascinating to learn that some of the mansion’s original fittings and furnishings are still part of the fabric of life here. That respect for heritage and tradition is complemented by a thoughtful, modern layout throughout the village and its residences.

Juliane’s background is in nursing and health science teaching, but she found her true calling in the aged care sector after moving to New Zealand from South Africa in 2006. She completed a Master’s degree at Otago University focused on quality of life in aged residential care and has since played a lead role in shaping Holly Lea’s development.

“Since joining Generus Living Group [owners of Holly Lea] in 2015, I’ve had the freedom to implement my dream here and make a difference in people’s lives. It has been such a privilege.”

Holly Lea’s new care centre, including a specialised memory support unit, is part of a more than $80 million investment by Generus

into the village. From bespoke wallpaper and furniture to innovative care tools, nothing about this place feels ‘institutional’. Alongside the attention to detail in design is a high level of holistic and personalised care. The centre is staffed by a specialised team led by Care Manager Eva Bragat.

Every suite in the memory support and dementia care unit has a sunny outlook, and the feel is homely and inviting. At the heart of the ground floor is a beautiful garden atrium with a mature golden elm tree. While this is a secure unit, there is unrestricted access to the atrium and enclosed outdoor gardens.

“We want our residents to have freedom of movement within a secure environment. You’ll see the lounge and dining areas are all very open too, with no division between the hospital team and residents.”

The care centre’s sensory room with a Nordic Relaxation Chair offers residents a calming multi-sensory experience. Another innovative tool soon to arrive from offshore is the Tovertafel, or ‘magic table’ that creates interactive moving images to support sensory engagement.

With the latest smart technology and beautiful custom décor, the upper-level care suites and generous lounge, dining and open-plan areas display the same strong commitment to personalised care and comfort.

Services for residents include a hair and beauty salon which features a relaxation chair.

Holly Lea welcomed its first residents to their new home at the care centre in May.

Integrating architecture. Simply

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

Acouple of years ago, I travelled to Whanganui to visit my brother and attended a service at his church on Sunday morning. Over a cup of coffee after church, the minister came up to me. “You’re John’s brother, right?” “Yes…” “The architect, right?” “…Yes…” “I saw you looking at the plans for our new entrance building on the wall. What do you think?”

Well, it’s always tricky talking about another designer’s work, so I tried to be diplomatic but still honest: “I like the floor plan, but I would have done something different with the form,” I replied.

“So, what would you do?”

For me, it seemed the architectural solution was that the simple gabled form of the Westmere Heritage Presbyterian Church needed a similarly simple gabled form at a smaller scale for the new entrance building beside it. But clad in glass as I thought it should open up to the community, being fully transparent.

As it turns out, they had struggled to get sign-off from the local council, the Presbyterian higher authorities, and Heritage NZ for the previous design, and the designer was now living in Australia.

We did a quick concept design which people liked, and it subsequently achieved all the

required approvals. Documentation was undertaken, and construction is now complete.

The new entrance building links the hall to the church and provides a light-filled welcoming space as was desired and sits comfortably in its historic setting.

When adding to a heritage building, good practice suggests that the addition is obviously seen as being new. We have achieved this through the large areas of glass used on the facades and the setbacks from the church and hall, making it appear to ‘stand alone’.

But complementing and being respectful of the original building is important too. We achieved this by utilising the exact same roof pitch and colour, along with matching bricks lining the new structural columns to match those of the church.

The original bricks were no longer available new, so we were delighted to learn that the church went on a ‘brick hunt’ amongst the congregation, and enough second-hand bricks were found and donated to wrap all the columns.

I guess that architects have been guilty at times of trying to be too clever with architectural concepts, and it’s good to remember that when integrating new architecture into an existing heritage precinct, sometimes simplicity is the best approach.

kamomarsh.co.nz

03 366 8181

Kamo Marsh is a landscape architecture practice based in Central Christchurch and Queenstown. As well as residential design, we have worked and collaborated on a variety of subdivisions, educational and commercial projects throughout our 40 years in business.

Kamo Marsh provides a professional service in landscape planning, design and project management and we take pride in offering a friendly and personal approach to each project we are involved in. Our talented team look forward to working with you on your next residential or commercial project.

Of meals, memories, and magic

Lynette McFadden Business Owner & Mentor, Harcourts gold @lynette_mcfadden

I’ve never really understood the concept of ‘food as fuel’ – a mere calorie equation or chemical mix. I know people who feel exactly like this, but for me, food has been an adventure and one which has seen us eat, experience, laugh, cry and – on occasion – choke in numerous places around the globe.

The love of food and its potential to bring family, friends, and communities together has long been appreciated, and there isn’t a country in the world that doesn’t have numerous traditions and rituals wrapped around the preparation and sharing of food.

Here are some of my most memorable and treasured experiences:

A crazy sugar-filled breakfast in Texas, where, while staying with friends, we were invited to his consulting surgeon’s home. Rather than the Kiwi kind of meal I’d expected, we were given two cans of Coke and four pink-iced jelly doughnuts. Given we were eating with medical professionals, I was surprised at the choice, and I’ve never forgotten it.

Trips to Tokyo, where eating sushi artfully curated by elderly master chefs, followed a 4am visit to the fish markets, with delicate porcelain dishes making the emergence of each course a study in presentation.

Or crocodile! Served in the dining coach of the mighty Ghan train as we rattled through the Outback desert in Australia for an unforgettable family trip.

Even holding these memories has become a personal nostalgia as I rarely photograph food to share via social media, preferring to live in the culinary moment and do my best to utilise all my senses as I appreciate what’s in front of me and what’s to come.

Speaking of what’s to come, there are those experiences I yearn for, ones where I know new food memories are sure to be created; experiences I hold dear to my heart. Some of my favourites are:

French food in the south of France, and French bread minutes after purchasing it from the boulangerie.

Italian food anywhere – and with an Italian daughter-in-law who cooks wonderfully, there’s always a treat waiting.

There are also traditional family dishes that we serve every birthday and Christmastime, with recipes passed down from my mum, and as an enthusiastic home cook, I can think of nothing better than sharing a meal with friends. There’s an old Irish saying, “Laughter is brightest in the place where food is best,” and nothing could be truer.

Salted caramel

The Resene Amaranth-painted wall and Resene Salted Caramel floor bring out the warm tones of the lavish Porcelanosa tiles from NextDore, resulting in a rich and cosy autumnal ambiance.

In modern interiors, warm golden hues are gradually replacing the coolness of greys, producing an inviting natural warmth. The fluted travertine-look porcelain and X-Tone marble tiles, adorned with playful popcorn sculptures, release the caramel colours, contributing to this effect. For more inspiration, check out Abode.

Resene Salted Caramel

Resene Amaranth

Tiles from back wall to front: Porcelanosa Canal Roma Marfil; L’antic Gravity Aluminium Trace Gold; Xtone Calacatta Gold; Xtone Ars Beige; Xtone Ewood Camel; Coco Canvas Matt from NextDore; Madeline Child Popcorn sculptures stylist’s own; Resene Amaranth; Resene Salted Caramel from Resene ColorShops.

One with the road

Audi’s latest addition to their range of plug-in hybrid vehicles, the Q5 50 TFSI e quattro, has landed in New Zealand, and Avenues editor Liam Stretch had the chance to put it to the test.

Let me tell you; it did not disappoint! The Q5 offers a stylish exterior, practical features, and a seamless blend of electric and combustion power.

Aside from its stunning European-styled curves, one thing that stood out to me as we took to the road was the impressive range of the Q5, with up to 62km on full electric and a strong emphasis on fuel efficiency. The hybrid mode allows for seamless switching between both options, making it the perfect vehicle for those who want the best of both worlds. I can see this being perfect for daily commutes and weekend getaways alike.

The Q5 offers plenty of space for passengers to stretch out and enjoy the ride. The driving experience is smooth, making you feel safe, yet the iconic Audi thrill remains with a strong connection to the road.

Charging is also no problem, whether at home, making the most of lower night rates, or at a charging station, thanks to Audi’s partnership with ChargeNet. They offer special access to 280 fast-charging stations in New Zealand, and you can monitor your charge and range through the myAudi app.

To the technical side, the Q5 50 TFSI e quattro is the first of Audi’s new plug-in range, featuring a combustion engine and an electric motor with an intelligent controller. This allows the Q5 to cover most everyday driving emissions-free, offering a total system output of 220 kW and 450 Nm of torque just above idle. Fuel consumption

ranges from 1.6L/100 km, corresponding to 38 grams of CO2 per kilometre. This basically means that Audi has its fingers on the pulse of emissions regulations and are tackling them head-on.

What’s more, the Q5 50 TFSI e marks the first time that Audi’s signature quattro allwheel drive with ultra-technology is used in combination with an electric motor. The allwheel-drive intelligent control system works predictively, always looking ahead by means of sensors and the continuous analysis of the data collected during driving. The quattro all-wheel drive system is always ready when needed.

The Q5’s lithium-ion battery is also impressive, storing 14.1 kWh of energy with a voltage of 381 volts. And thanks to some innovative thinking, even on a brisk Canterbury early winter day, we were kept snug thanks to the highly efficient heat pump that pools the waste heat from the highvoltage components, generating up to 3 kW of thermal heating output with just 1 kW of electrical energy.

The Audi Q5 50 TFSI e quattro is a chic, practical, and efficient SUV that is perfect for everyday life. It’s eco cool and stylish, a great family car that combines practicality, luxury, style, comfort, and performance, with a range and charging options that make it ideal for your routine work commute or a road trip around our little country. It’s a vehicle set to impress even the hardiest of petrol heads.

audi.co.nz

What to eat?

Kate Underwood, Food Editor @relishthememory @eat.newzealand

Thinking of what to eat, cook, buy, and make can be exhausting. Even with a world of recipes at my fingertips, sometimes I still can’t decide what I’m having for dinner.

In a season where our produce options are scarce, and our wallets are squeezed, I thought I’d share a few ideas that I’ve been basing my meals on lately that are affordably delicious, in the hope that it may inspire you too.

Around this time of year, every year, I notice myself getting even more hungry. As the temperature drops, I’ve discovered deep comfort in canned beans and dabbling in big pots of vegetable-laden stews. Butter beans are my bean of the moment. Their voluptuous shape and creamy flesh are super satisfying to bite through, but I’ll often use chickpeas, cannellini beans, or black beans.

It starts with generously seasoned and deeply caramelised onion, garlic, or ginger. To this, you can layer in starchy veges like potatoes, kūmara or pumpkin, or go straight in with the beans! A few flavour hacks to help ramp things up can come from a squeeze of harissa or tomato paste, a dash of soy sauce and a glug of wine.

If you press some of the beans up against the side of the pot, you’ll release their starchy interior, which will help thicken the sauce, allowing for a more stew-like texture rather than a watery soup situation. Add leafy greens towards the end, sliced cabbage, kale, silverbeet or anything you have. Always

go heavy on the toppings. A jammy boiled egg, Greek yoghurt, whatever herbs are surviving in the garden, and a squeeze of something tangy and acidic, like lemon, or even a dash of white wine vinegar, works too.

I’ve also been making sushi bowls. Essentially rice topped with a myriad of colourful ingredients. Embracing the fibrous chew of brown rice, I season it with rice wine vinegar and stir through chopped-up seaweed or nori sheets. Utilising the frozen vegetable stash, I’ll make miso butter corn kernels and a black pepper tofu with maple and soy, a delicious recipe from cookbook author Emma Galloway.

There’s always a chopped salad or slaw involving cabbage, carrots, and sliced-up pickled ginger and its pickling liquid in the dressing. Blanched broccoli or sauteed greens round it all out with a compulsory slug of kewpie mayo and a sprinkling of toasted sesame seeds. The next day, the leftover seasoned rice gets folded through scrambled eggs and dotted with hot sauce.

On the sweet side of things, a few weekends ago, my nephews requested honey rice bubble slice. You know the one. That nostalgic treat with the crunch that takes you back to childhood parties. We made some with a mix of coconut oil and butter, honey, sugar, and rice bubbles. Messy and moreish. Even better when you happen to have a bowl of whipped cream in the fridge to top them with! Yum!

MADE WITH LOVE

Christchurch’s J’aime les Macarons has been baking delicious French sweet treats for almost 15 years.

Founded by Bridget O’Sullivan and her business partner at the time in 2008, J’aime les Macarons began as a small stall at the Christchurch Farmers’ Market. After several locations, the business now has an online shop, a store front in Merivale Mall, as well as a production kitchen, where the team creates their perfectly formed, chewy, and creative macarons.

The inspiration for the brand came from Bridget’s travels in France, where she fell in love with the French style of eating and their emphasis on quality ingredients. ‘J’aime les Macarons’ literally translates to ‘I love macarons’. This love is evident in how the team creates each macaron, with attention to detail and focusing on using only the best ingredients.

J’aime les Macarons has recently launched its Winter Collection, which includes a mix of best-selling flavours and new creations. Creating a new collection, they “take inspiration from many sources – travel,

photography, international food trends, social media.”

“We think about colours, textures, customer feedback, seasonal ingredients, and flavours that we would love to experiment with. Our kitchen team then develops our ideas, and we taste and discuss each option to whittle it down to a collection that ticks all of our boxes!”

For those looking to gift a sweet treat, J’aime les Macarons has beautifully boxed options that can be customised to include an assortment of top-sellers or a curated selection of classic and seasonal flavours.

“Whether you’re after a sweet cupcake to treat a friend, or you want to spoil someone rotten with 48 macarons, we have options to suit.”

The team plans to continue growing their newest venture, Tusca, which offers Italianinspired fine treats. Additionally, they are busy planning their Summer and Christmas Collections for their macaron line.

With their 15th birthday this year, celebrations are certainly in-store for J’aime les Macarons.

jaimelesmacarons.co.nz

POPCORN PERFECTION

Family and fun are at the core of Dr Bugs, and it has been since Monique and Raymond Posthuma bought the popcorn brand together in 1999.

Since Monique and Raymond took on the snack mantle, they have grown the business to around a team of 20 people, and being a true family business, a couple of the kids are in the fold too.

Daughter Michaela, the chief production officer, ensures that every bag of popcorn is made to perfection while son Reuben takes charge of sales and marketing. Monique is a trained food scientist and handles the health and safety, the food safety, and new product development. Raymond, managing director, handles the business and engineering side of things.

Dr Bugs Popcorn has microwave popcorn, ready-to-eat popcorn, and candyfloss in stores across New Zealand and on its website. All the products are made right here in Christchurch from New Zealand grown popping corn.

Over the years, they have expanded their range of popcorn flavours. They have

been experimenting with new flavours and introduced choc-coated Gourmet Popcorn Treats and limited-edition flavours like apple crumble, feijoa cider, and lemon meringue pie.

“We’ve learned that popcorn can be more than just your classic butter or caramel flavours and that people love to indulge in something a little more gourmet,” Reuben says.

The team draws inspiration from community feedback and childhood favourites while creating new flavours.

“Our customers have been super creative, so we’ve been listening to what they’re suggesting and what they want to try. Often, we’ve been tapping into flavours we’ve loved as kids, so there’s a bunch of nostalgia in the tasting process.”

The brand is planning to expand its savoury range and launch an all-new Christmas lineup later this year.

“So far, we’ve released Pulled Pork and American Cheeseburger. Savoury is super different than sweet, so it’s been really interesting to hear feedback and ideas.”

To try out some of their limited-edition flavours, head over to their website at drbugs.co.nz/avenues, where you can get a free bag of popcorn with your first order.

Endless design possibilities for your furniture

With award-winning design and impressive functionality, MERIVOBOX drawers are ideal for any living area. Be it in the kitchen, bathroom, office or bedroom, the newest Blum drawer range will amplify your furniture and blend seamlessly into every home.

www.blum.com/merivobox

Sam Parish @sam.parish.food

Chow down on chowder

Seafood Chowder: a medley of seafood bound in a rich, creamy soup. Here are just a few establishments putting chowder on the map. For more chowder love, you can head to Fishy Fishy, @fishyfishy.nz, serving chowder throughout winter at Lyttleton Farmers’ Market and Fush, @fushshorebro, in Wigram for all things seafood deliciousness. Spoons at the ready; stay warm, Christchurch!

FISHERMAN’S WHARF OUT THE GATE UNDER THE RED VERANDAH

Corner Worcester and Tancred Streets @under_the_red_verandah |

An institution for seafood nostalgia, overlooking the working port of Lyttleton Harbour and the unique blue water of the surrounding bays, is Fisherman’s Wharf Lyttelton. Boasting an informal dining room with giant sharks and fish hanging from the ceiling, safe to say these guys are passionate about seafood. Their chowder was one of the first I had here in Christchurch and has gotten me back again and again. A creamy velouté with fresh fish, squid, prawns, and mussels, but it’s the fried crispy croutons in this chowder that is the real genius. Served on top of the chowder, I recommend squeezing your lemon directly onto the croutons so they can take on the citrus bend to cut through the richness of the soup. Paired best with a chardonnay and pāua dumplings.

Just up from the river, tucked off Williams Street, next to the ANZ bank, is an aquamarine-coloured food truck serving full cups of delicious secret recipe chowder. It is a humble establishment giving a unique alfresco dining experience to the Kaiapoi area. Serving L’Affare coffee, baked spuds, chook slabs, cheesy toasties and, of course, chowder. I stumbled across this food truck while visiting the area, and I felt like I’d found one of the best-kept secrets of Canterbury. A classic chowder with a hefty amount of seafood and a lot of love – and yes, I believe you can totally taste the difference – or maybe it’s the fact that Lee makes everything from scratch, including the stock. A popular haunt for both locals and townies, nestled across from some great shopping spots, including my fav NZULU.

A seafood assortment blanketed in a thick creamy soup of chowder dreams. I understand why these guys aren’t allowed to take this one off the menu. The tender legs of squid, mussels, prawns, and white fish all gloriously swathed in a glossy rich sauce of chowder magic. I was in my happy place here. The cosy décor and view out into the beautiful edible garden of apple trees and herbs create the perfect place to steal away our winter days. An urban oasis with secluded cottage options for dining away from the crowds and keeping cosy for winter bowls of chowder (win-win). This generous bowl of soup is served with thick wedge bread for endless dipping. This place wins on many fronts: its homely aesthetic, flavourful chowder, and bonus points for the coffee and cake to finish.

39 Norwich Quay, Lyttelton @fishermanswharflyttelton |

172a Williams Street, Kaiapoi @172aWilliams |

DUX DINE

28 Riccarton Road

@duxdine |

These guys know how to chowder. The cream isn’t heavy, the stock is pronounced and effortlessly pulls the sauce without that lug of over-richness, and the garlic bread is classic and can carry the chowder with ease. This chunky chowder is laden with potatoes, corn, locally sourced squid, mussels, and firm white fish and is balanced with a good helping of herbs. The portion size is pure Goldilocks – not too big, not too small. The space, while not overlooking the ocean (surely that’s your next venture, Dux?), is perfectly Garden City with a bespoke gin garden (I’m assuming the boujie version of a beer garden). I’m in love with the renovated villa’s white window-laden verandah that’s been transformed into a dining room. Lots of natural light and hanging plants, almost a dine-in greenhouse with tasty food and cocktails. Perfect for winter if you want to feel like you’re outdoors but actually cosy inside with a chowder and bottle of wine.

VEGAN OPTIONS | KID-FRIENDLY | GOOD COFFEE | COCKTAILS | ALCOHOL OPTIONS

For Karen McGrath of Southern Alp Sprouts, making people happy and healthy is the purpose of growing naturally nutrient-rich sprouts. When it comes to affordable nutrition, sprouts are a superfood, packed with antioxidants, vitamins, and minerals to boost immunity and well-being.

My Food Bag’s Chicken & Prawn Laksa recipe uses Southern Alp Sprouts’ mung bean sprouts to both fortify and complement this nourishing, winter-warming, fresh and spicy dish.

Chicken & Prawn Laksa

WITH FRESH EGG NOODLES

SERVES 4

Laksa

4 eggs

2 baby bok choy, leaves separated

250g gai lan, cut in half

600g prawns

300g free-range chicken breasts, thinly sliced

400g fresh egg noodles

1 drizzle of oil

Broth

4 tbsp laksa paste

400ml coconut milk

4 cups chicken stock

1 tbsp fish sauce

To serve

1 lemon, cut into wedges

1 bunch of coriander, leaves picked 200g Southern Alp Sprouts mung bean sprouts

For the noodles, put a pot of salted water on to boil.

To make the broth, add laksa paste to a second pot, starting with 2 tbsp and adding more to suit your spice preference. Add coconut milk, chicken stock, and fish sauce. Bring to the boil on medium-high heat, then drop heat to low and gently simmer for about 10 minutes.

Place eggs in a third pot and cover with water. Bring to the boil, reduce to a simmer and cook for three minutes (4–6 for hard-boiled). While eggs are cooking, cut lemon into wedges and pick coriander leaves. Set aside to serve. Once eggs are cooked, drain and cool under a cold tap. Peel cooled eggs and cut in half. Set aside to serve.

For the laksa, start by separating the bok choy leaves. Cut gai lan into halves or quarters so it is the same size as the bok choy. Pat prawns dry and remove tails by gently pinching the tail between your fingers and pulling to remove. Discard prawn tails. Thinly slice chicken.

Turn broth to high heat. Add gai lan, prawns, and chicken, ensuring they are submerged. Cook, covered, for about four minutes, until prawns and chicken are cooked through. Add bok choy and a handful of mung bean sprouts, and stir to wilt. Season to taste with fish sauce.

Meanwhile, cook noodles. Use hands to separate noodles. Place noodles in the boiling water, stir to separate strands, and cook for five minutes until just tender. Drain, refresh under cold water, and leave to drain again. Toss with oil to prevent sticking.

To serve, spoon noodles in bowls and top with laksa, eggs, mung bean sprouts, and coriander. Serve lemon wedges alongside for squeezing.

myfoodbag.co.nz | southernalpsprouts.co.nz

THE ELEMENTS

Grater Goods is the perfect spot to cosy up this winter. Enjoy a variety of plantbased comfort food from their winter menu, such as vegan cassoulet, soup du jour, and pasta specials. Fairy lights and candles add a romantic feel to the space. The bistro has an eclectic wine list that showcases local natural wines from Canterbury, French vino, and warming winter cocktails. Open until 9pm Tuesday to Sunday. gratergoods.co.nz

Red Devil Chilli Sweet Pickled Chillies are a musthave on any platter. These cayenne chillies strike the perfect balance of sweet, savoury, and spicy, making them ideal for burgers, pizza, cheese and crackers, garnishes, or as a fiery snack right out of the jar.

supie.co.nz

Akaroa Salmon has been sustainably raising King Salmon in the cold, clean waters of Akaroa Harbour since 1985. Their delicious hot-smoked salmon has been crafted with the same time-tested recipe for over 25 years – simply Mānuka smoke, New Zealand sea salt, and fresh Akaroa Salmon, straight from the farm. Awarded numerous times, their hotsmoked is ranked among the best in the country, most recently winning a Gold in the 2023 Outstanding NZ Food Producers awards. Their hot-smoked, cold-smoked, and fresh salmon cuts are available direct from their smokehouse in Treffers Road, Wigram. akaroasalmon.co.nz

Grizzly is well known for its perfectly risen, handmade bread. The Sydenham sourdough is the loaf to start with, made with Canterbury wheat and house starter. Grizzly’s fig, fennel, and walnut loaf is filled with juicy figs, toasted fennel seeds and hunks of walnuts wrapped up in the classic Grizzly sourdough. A fitting addition to any platter, good with savoury or sweet toppings, any time of the year. Pro-tip, Grizzly also sells their sourdough starter, so you can get a taste of Grizzly at home.

grizzlybakedgoods.com

Eat, play, love Kai, tākaro, aroha

My Scottish grandmother was the living, breathing, soulful embodiment of Manaakitanga.

Every scone she baked, every jar of jam she labelled, every roast she served up for Sunday lunch was embedded with her care, her nourishment, and often a few drams of whiskey too!

Being a proud Scots woman, she had no idea what Manaakitanga was – but she lived this value through and through, and my childhood memories are imbued with this sense of care for others.

Every summer, we would be shipped off on the train or the bus to my grandparents’ idyllic and abundant home in the Marlborough Sounds. I would start each day by climbing out the bedroom window to eat the juiciest tangy passion fruit straight from the vine.

Our days would be spent on the beach and in the waters, playing with crabs, sticks, and sand. Our tākaro would only be interrupted by the clanging of my grandmother’s dinner bell, which would signal the next delicious kai was ready to be received. Breakfast, morning tea, lunch, afternoon tea, dinner, and supper – there was no mucking around with her devotion to feeding those she loved.

Kai, Tākaro, Aroha – Manaakitanga is at the heart of every one of these fundamental joys of life. To gather and embrace, to hono and connect, to laugh and nourish ourselves, it’s the intrinsic value of Manaakitanga that weaves itself throughout it all.

In more recent times, when disasters have occurred, our national sense of Manaakitanga, which has seen Marae as a key touchstone, has jumped into action to wrap itself around those that needed Manaaki the most.

Mana-aki, in its purest form, means to take care of and uplift the Mana of others, and we as a people uphold a deep sense of pride in our ability to manaaki others.

When we eat, when we play, when we love, it’s our innate human need for connection that drives it all. If the connection were the purpose, Manaakitanga is the golden thread that binds it together.

“Poipoia te kakano, kia puawai.” Nurture the seed, and it will blossom.

This a reminder that when we learn to nurture ourselves, we find a greater ability to nurture and manaaki others. So bake that cake, play with your tamariki, and seek out those that love you (and bring you a delicious treat or two) and watch as the joys of life blossom around you.

Chelita Kahutianui o-te-Rangi Zainey, Waitaha/Ngāpuhi/Ngāti Kahu/Ngāti Haua

Chelita is a māmā, writer, Kai Rongoā, spiritual mentor, and certified breathwork facilitator. Her passion activates and inspires others to heal and transform their lives into one of aligned purpose, love, and joy.

Tteokbokki and me

Hannah Harte Patreon: HRMNZ | @hannah_harte_

Ōtautahi is blessed with many world-class South Korean eateries. I have been devouring thinly sliced, Korean-style BBQ with all the side dishes, kimchi dumplings, naengmyeon, bibimbap, kimbap, yangnyeom-chicken, ‘cup bop’, and bulgogi all over the city for decades, for every conceivable occasion, introducing everyone I love to the delights of these flavourful, complex, and satisfying dishes. Before long, I began to replicate many of the dishes I had tried in restaurants and continued to refine them at home.

All in all, I thought I was well acquainted with most of the gastronomic glories that Korea had to offer, but I was wrong. About a year ago, my eldest son Ethan took me out for a belated Mother’s Day dinner at one of the few Korean restaurants I hadn’t tried and suggested we try their signature ‘Tteok Bok Ki’. I’ll admit, the concept of white cylinders of rice flour didn’t sound particularly appealing at first, but little did I know these chewy, dense, smooth, flavour-absorbing little logs of joy were to become my obsession. Of course, the sauce is vital to elevating tteokbokki to the greatest heights of culinary ecstasy. I begin with a bonito and seaweed broth (anchovy is traditional), to which is added a rich, deep red chilli paste called gochujang, perhaps my favourite condiment in existence, gochugaru, aka hot pepper flakes, sugar, lots of garlic,

and I like to add MSG for that extra hit of umami. Then you can bring all or some of the following to the party: the essential tubular cakes of tteokbokki, eomuk/fish cakes, jammy boiled eggs, Shin Ramen noodles, thinly sliced cabbage and carrot, dumplings (pan-fried to dip or added straight into the saucy soup), and simmer. Towards the end, you add some processed cheese slices (trust me) and finish it all off with a flourish of sesame oil (my personal addition to the legacy) and green onions. I make this one or two times a month and never, ever get sick of it. In fact, I think I might be addicted.

There is absolutely nothing wrong with the tteokbokki you buy in a packet, but I pounced on some freshly made cakes from Kosco this week and tried something new; tteokkochi. Skewer the cakes together, fry in a little oil, and then brush on a gochujangbased paste before serving. The crispy, crunchy, irresistible texture on the outside, met with the soft, luscious, silky yet bouncy inner core with spicy, sweet, mouth-watering sauce, literally made my knees weak, and I almost cried with happiness. Adoration doesn’t even come close to describing the place this simple food has in my heart and the happy memories with loved ones I associate with this meal. So easy anyone can make it; so delicious anyone will love it.

Mas-issge deuseyo!

TALKING THE WALK

Four students at Ao Tawhiti, Elroy Jorgensen, Kingi Linke, Archie Hayes, and Otis Jorgensen, have taken on a project that has transformed their attitudes towards learning. They have created a podcast (The Huddle) where they interview famous sports personalities about their lives and careers. The podcast has been instrumental in enhancing the boys’ learning experience and providing a platform for them to showcase their talents.

Ao Tawhiti, with its student-centred approach, allows the boys to pursue their interests and passions. They love sports, especially rugby, but are the first to admit they don’t like writing. The podcast gave them an opportunity to express themselves creatively and explore their writing abilities. Initially, they wanted to interview rugby players, but the project has expanded to include a diverse range of sports personalities.

Each episode is focused on the sports star’s life and career, interests, challenges, and the role of E Tū Tāngata in their lives. E Tū Tāngata is an initiative that aims to tackle Tall Poppy Syndrome in New Zealand. The boys’ podcast

has created numerous learning opportunities, including grant applications, designing merchandise, seeking sponsorship, attending podcasting workshops, and subcontracting jobs out to other students.

The podcast has motivated the boys to think differently, take risks, and heavily involve their parents, students, and staff, making it a community-based project. It has opened new career opportunities for them and has helped them connect their education with the real world. They are proud of what they have achieved and are grateful for the support of their interviewees.

The podcast has shifted the way the boys learn, and made it powerful, meaningful, and engaging. It has inspired them to pursue new passions and has given them confidence in their abilities. The boys are a shining example of what can be achieved when students are given the freedom to pursue their interests and passions in a supportive learning environment.

You can find The Huddle podcast on Spotify.

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

The students behind The Huddle podcast talk to Hamish Kerr, NZ Olympic high jumper.

My passion for Land Cruisers comes from having an interest in cars since I was younger. My father was passionate about everything related to cars, which was then passed down to me. This sparked my interest in collecting cars, initially beginning with everything from small MK2 Golfs to speedy Mazda RX7s. Being around cars gave me so much enjoyment; I began to build my knowledge of all the different makes and models in the market through my own curiosity as well as working in asset finance.

Eventually, I graduated from the RX7s to collecting older Land Cruisers. There’s something special about these vehicles; each Cruiser is unique with its own character. Meanwhile, my passion for vehicles continued to grow as I learned about larger trucks and trailers. I have since built a business in asset finance, working with some of the biggest transport operators in the country.

I have continued to grow my collection of Cruisers, which has become more than just a hobby, seeking out rare finds and restoring them to become driveable. The restoration process is just as rewarding as the end result, giving new life to a vehicle with plenty of unrealised potential.

This car has travelled all over the South Island, and it still puts a smile on my face every time I start it. It is definitely not the comfiest to drive and not the fastest, but its timeless, rugged design never fails to impress.

I love their ruggedness and reliability; they are bulletproof and can be counted on to take you anywhere you need to go.

1986 TOYOTA

LAND CRUISER 60 SERIES OWNED BY JOE

Sooty

AS TOLD TO Liam Stretch

WOOLSTON George

“I came here in 2020, post-first lockdown and got a plot here with Mary Croft. We turned the grass over and planted a few beds of carrots and cauliflower in the middle of winter.

“We were both quite concerned about where we would get food post the Covid crisis. I was showing Mary around all the community gardens, and this one had space. So, we became plot-holders for about six months, and in that period, I was offered a job.

“The aim of the game is to provide food for the community. We look after the ground, and the ground looks after the food, and the food looks after the people.

“So many community gardens are developed as community initiatives, as bumping spaces for community connection! Nothing wrong with that. But I like a big system. I want to be able to empower people to feed themselves. Famines are real, and they happen in all sorts of countries in all sorts of demographics.

to reduce our fresh food bill for people’s households, then it’s growing fresh food locally. It’s not wackadoo anymore. When I talked about planting more fruit trees 20 years ago, it was wackadoo! People were like, ‘No, there’ll be fruit dropping off onto footpaths! There’ll be wasps!’ Now with over 12,000 fruit trees mapped in Ōtautahi public spaces, we need a plan to look after these assets – and plant more.

“People think that farming is exhausting, but have you ever seen me running around here knackered? I’m always just wandering around, laughing, and having a lovely time. I do like an open sky. Look, at the moment, I’m a little stressed because I’ve got like 21 beds I need to sow, but it’s sunny. It’s not raining, so it will get done.

“Some people just come down for their mental health, weed quietly by themselves, then go back to their office and do this, that, and the other, and all’s right with the world. The garden can recharge you and give to the community.

“We are in a crisis, and it’s not just here; it’s global. Fifteen per cent of Christchurch’s population is food insecure. If we want facebook.com/humansofchch

“You know, there’s no one going to come to save us except ourselves. So let’s go do that.”

The award-winning team that brought you King of Snake introduces ROBATA

A contemporary charcoal bar with modern cuisine from around the globe

Opening soon on The Terrace

Follow us on Facebook and Instagram www.robata.co.nz