SELECT STORE in central Invercargill opens on March 1st, offering curated fashion, accessories and gifts from the flagship Christchurch store.
Situated within Invercargill Central, the new shopping centre redevelopment between Esk and Tay Street, Ballantynes Select will offer the same quality merchandise and excellent service the store is known for. It will stock a selection of high-end featuring brands Coop, Cooper, Curate, Gazman, Glasshouse, Jeuneora, Kowtow, Marle, R.M. Williams, Saben, Superdry, Vassalli, and more. Ballantynes Select will also showcase seasonal collections throughout the year.
With over 170 years in the business, Ballantynes has a rich history with Cantabrians, with stores in Christchurch and Timaru. Ballantynes Chief Executive Maria O’Halloran looks forward to bringing the Ballantynes brand further south.
“Our customers have been asking for a physical presence in Invercargill for some time, and many have been travelling to our Canterbury stores for decades, so it feels special to make this happen.”
Invercargill is one of two recent expansions made by Ballantynes. In 2023 Ballantynes also opened their first Partner Store with Seasalt Cornwell. Situated in Auckland, this marked a milestone as Seasalt’s first inter-national store outside the United Kingdom. This collaboration, alongside the opening of Ballantynes Select, marks an exciting chapter in the Ballantynes story, with 2024 offering many more exciting things to come.
Ballantynes Select, located within Invercargill Central on 39 Esk Street, will open on March 1st, 2024. Operating hours are from 9 am to 6 pm, Monday through Saturday, and from 10 am to 5 pm on Sundays.
Close to the city overlooking Tasman Bay, with independent houses, and premium resthome/hospital and dementia facilities.
The Clearwater at Coastal View Lifestyle Village, Nelson
A bumper few months of events in Chch – buzzing!
Fruit trees in public parks! Nutrition to the people!
A potential sighting of the South Island Kōkako. Back from the dead?
Even more gaps are being filled in our central city. We’re so close.
Resene Amped is very bright red, full of energy, stimulation, and excitement.
Supermarket deli mice. The Ratatouille sequel nobody asked for.
Shoddy road repairs. From a pothole to a bump – it was closed for weeks for that?
Walkers not keeping to the left. We’re going to end up doing that awkward dance.
Software updates at the wrong time. Hopefully that doc was saved.
Hazard light overusers. Blink all you like – it doesn’t excuse terrible driving.
EDITOR’S NOTE
Every time I have a cheese roll, Southland sushi to those of us with a developed palate, it’s as if Father Time grabs me by the cuff of my shirt and pulls me back to a misty day at the Carrier’s Arms Hotel in Riverton, where I’m biting into a piping hot, cheese-filled piece of bread. Whether it’s the environment or that Southlanders are just the best at making them, that still stands as the best cheese roll I’ve ever had. Everyone has their own recipes, but any time I smell that combination of toasting white bread, cheese, and the occasional unmistakable perfume of onion soup mix and evaporated milk, I know something great is to come, and I’m in that pub with a pint of Speights – which also tastes better in Southland.
We have our own family recipe for cheese rolls, handwritten on a piece of paper and pasted into a decades-old book.
From this notebook that’s stained with years of ingredients, and some pages clearly more go-tos than others, I’ve been lucky enough to have this and a collection of closely guarded heritage recipes shared with me by my mother. Highlights include the famous-within-ourfamily cheese scones and, if you ask anyone who has tried it, the best pavlova recipe in the Canterbury Plains.
And just like that cheese roll in Southland, every time I eat one of these family dishes, they’re as good as the last, and I know no matter where I am making them or sharing them in the world, I’ll be home.
That’s what this issue is about – the intrinsic link between the food we consume and the places we go. Join us as we eat and explore.
Yours,
Liam Stretch Editor
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s Ta RT e R s
Fried shallot pancake, cumin salt
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I ntroducing the first-ever Lexus LBX. The car designed for those who don’t think they’re luxury car drivers. The LBX defies category standards by combining style and innovation with hybrid efficiency in a compact SUV form. Available in a range of moods, not grades, from $58,900 RRP + ORC And suddenly you’re considering a Lexus. To see it for yourself, contact your Lexus dealer today.
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CONTENTS
40
52
27
30
40
47
10 CHIT CHAT
12 WATCH THIS SPACE
14 CULTURE CLUB
22 PAMPER
24 COUTURE
38 DESTINATION
42 BY DESIGN
44 HOME
47 PALATE
57 CLINK!
59 TAKE A BREATH
61 HARTE TO HEART
62 SUNDAY DRIVE
64
Living
Enriching
Whether you’re navigating the city’s hustle or venturing into the wilderness, Carhartt WIP has you covered for hydration with the Field Bottle! Featuring a convenient screw-top design and iconic branding, the inclusion of a carry bag and shoulder strap enhances the functionality and style of this everyday essential. superette.co.nz
Celebrate the Year of the Dragon with this stunning plate and mug collection from renowned Finnish design house Marimekko, available at Bolt of Cloth. The collection includes the small rectangular Oiva plate and mugs crafted from white stoneware adorned with the Jalo (Noble) pattern. Designed by Helsinki illustrator Antti Kekki, these pieces offer a stylish way to invite the auspicious energy of the dragon into your home. Bolt of Cloth is also commemorating 60 years of Marimekko’s iconic design, Unikko, with limited edition pieces featuring the beloved ‘poppy’ pattern in stock now. Visit Bolt of Cloth’s retail store at The Tannery, 3 Garlands Road, to explore the full range.
boltofcloth.com
At Wharekauhau Country Estate’s Chef in the Wild event, sample produce sourced from the estate’s working farm, the sea, and surrounding areas, cooked by a private chef. Dining ‘room’ options include native bush where the only sound for miles is native birdsong, and clifftops overlooking the breathtaking Palliser Bay. wharekauhau.co.nz
New to The Terrace is Brewda, a Korean fusion restaurant. With a kitchen led by acclaimed chefs Cian Curtin and Jake Lee, the flavours are bold and original, showcasing the very best of Korean cuisine. You’ll discover items such as the Tuna Mayo Bites, featuring raw tuna in a nori taco; Honey Butter Squid – even if you’re not a calamari fan, this dish will win you over; Tteok-bok-ki – gnocchi with gochujang – and all desserts are crafted by patisserie chef to the stars, Julie Han of Tablebloom. You can find Brewda on the ground level of the new Terrace courtyard, near the Nike store and TimeZone. Don’t forget to mention that we sent you! brewda.co.nz
The last thing you want to happen when you’re travelling is for your passport to get damaged or lost. Nelson-based maker Maxwell Jones of Honey Bird Leathercraft has created a solution! This handmade leather passport wallet keeps your passport protected and has room for other essentials.
honeybirdchaser.felt.co.nz
Ottolenghi Comfort features more than 100 evocative and irresistible recipes intertwined with tales of childhood and home. In this highly anticipated new release, Yotam Ottolenghi shares his inspiring, flavour-forward approach to comfort cooking. A simple bowl of pasta is elevated to Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a comforting soup emerges as Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a humble plate of mashed potatoes is reinvented as Garlicky Aligot Potato with Leeks & Thyme. Keep an eye out for its release; you can preorder at good bookshops now. thenile.co.nz
The most fabulous event for dogs and their owners is back! Christchurch Pride & Rollickin Gelato’s Dog Walk is a fun 30-minute stroll throughout the CBD with Little Miss Cinnamon leading the way. Meet at Rollickin Gelato, 98 Cashel Street at 5pm. Maybe even grab a scoop of doggy gelato?
chchpride.co.nz
Martinborough is calling you this March. Visit the region’s latest winery restaurant, The Runholder, and savour their scrumptious new menu. There’s something for everyone, whether it be sharing wood-fired pizzas and platters with friends, a romantic bistro-style dinner, or a causal wine flight and charcuterie board to end an afternoon exploring the Wairarapa. While you’re there, roam the surrounding Te Kairanga vines, book a private tasting with one of the chief winemakers and watch how Lighthouse Gin is made through the distillery windows for the ultimate taste of Martinborough. therunholder.co.nz
Over 20 with short sightedness, long sightedness or astigmatism? With over 27 years’ experience, trust the care and expertise of Dr Kent and his team offering visual freedom with the safety and accuracy of our laser treatment.
of our experienced team.
Cracks and Crevices – from The Little Street Art Festival
Artists Jacob Yikes and Ghostcat
Date November-December 2023
Location Library Plaza, Cathedral Square
Two of Ōtautahi’s most popular urban creatives, Jacob Yikes and Ghostcat, combine in this whimsical addition to the city’s terrain. Created for the Little Street Art Festival in late 2023, this colourful intervention is part of a larger series of small ‘fixes’ to cracks and crevices found around Cathedral Square and along Worcester Boulevard. Drawing on each artist’s unique approach and aesthetic, these works suggested new creative directions through collaboration. Although giving the appearance of chaotic spills, the works are carefully created, mixing spray paint, acrylics, and washes with marbling and splatter effects, then coated in a durable resin clear coat. In this case, seemingly confused eyes give life to the paint, the piece becoming an observer of the activity going on all around, watching passersby as they hurriedly navigate the city centre. Serving as both a bright and playful contrast to the ordered monotone of paving stones and gutters and as a practical solution to trip hazards, the Cracks and Crevices series is an endearing example of the potential of art in our urban landscape, rewarding those who look closer.
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/1085
The Armageddon Expo is once again bringing together fans and all things pop culture. Touching down in Ōtautahi Christchurch on the weekend of April 13 and 14, this event held at the city’s Te Pae has a stacked line-up of celebrity guests and will also showcase the best in gaming, technology, cosplay, contests, and more. The big stars coming to our shores this year are Catherine Tate (Catherine Tate Show, Dr Who), Holly Marie Combs (Charmed), John Noble (Lord of the Rings), and Abby Trott (Demon Slayer). Armageddon is renowned for its inclusivity. This is an event for everyone, with all ages welcome. See the full line up and find out more on the website.
13–14 April, Te Pae, armageddonexpo.com
13 14 8 9 9
Catch New Zealand’s top young instrumentalists in concert with the CSO as they compete for the $10,000 top prize at the final of the prestigious 56th National Concerto Competition.
Peter Gjelsten – Violin (Wellington), Hazuki Katsukawa – Violin (Auckland), and Ben van Leuven – Clarinet (Lower Hutt) will present their concertos in what promises to be an exhilarating evening of great music.
9 March, Christchurch Town Hall nationalconcertocompetition.co.nz
8 10
Christchurch’s most anticipated art event opens March 8 at Te Pae with a new VIP Preview that gives customers exclusive access to artwork hot off the wall. The popular opening night follows this and is a catered pre-sale event that will sell out! Show days are on March 9 and 10. You can buy art vouchers and save on art purchases. There is ‘Art For Everyone’ at The Christchurch Art Show.
8–10 March, Te Pae Convention Centre chchartshow.co.nz
Off Centre is The Arts Centre’s eclectic and exuberant arts festival weekend, celebrating the best of the arts in Ōtautahi. For two nights and one day, enjoy music, comedy, circus, theatre, food, and vibrant entertainment. With family-friendly and free events alongside ticketed performances, there’s something for everyone. Don’t miss headliners 1 Drop Nation.
8–9 March, Arts Centre artscentre.org.nz
The bug drawers are back for good. Canterbury Museum’s insect drawers were so popular during the Bugs at the Museum display that they’re keeping them on show. The drawers full of creepy crawlies were a popular feature of Discovery, the Museum’s natural history centre for children. Come along to the Museum pop-up Canterbury Museum at CoCA at 66 Gloucester Street in central Ōtautahi Christchurch and have a browse through the colourful, spiny, and bug-eyed specimens.
Canterbury Museum at CoCA, canterburymuseum.com
Experience Hanmer Springs’ ultimate wedding venue; an idyllic setting with panoramic views of the Southern Alps. By day you will revel in the ever-changing scenic views of majestic mountains, the braided Waiau river, and the surrounding sheep, deer and cattle stations. At night, you will be dazzled by the stars and the twinkling lights of nearby Hanmer Springs.
amuriestate.co.nz
Fleur by DK Floral Design is a boutique florist with a European feel, creating beautiful bouquets and stocking a unique range of gifts.
186 Papanui Road | fleurdk.co.nz
Prostatectomy, pelvic surgery, childbirth, menopause, nerve damage, traumatic injury to the pelvic region, and aging can lead to a weak bladder and pelvic floor dysfunction in both males and females.
At iWellness we can provide a non-invasive Emsella chair designed to strengthen the pelvic floor muscles, improving incontinence and intimate health.
11,000 Kegels in 28 minutes!
Flow Wellbeing Clinic
229 Fitzgerald Avenue Christchurch City Central 021 540 698 info@wellness.kiwi www.iwellness.kiwi
©Sarah Clements Photography
If you’ve ever wanted to cook dishes from your favourite TV show, well, now you can. The Unofficial Ted Lasso Cookbook shares recipe ideas inspired by the beloved Emmy Award-winning TV show Ted Lasso. This collection of 50 recipes, DIY ideas, and other Easter eggs is for anyone who believes that ‘Football is Life’. If you haven’t watched Ted Lasso, do so now!
Billy Joel is back with his first single in 17 years. Debuting live at the 2024 Grammys, Joel’s latest song is Turn The Lights Back On. It breaks the mould, and he cements his continued relevance. Nuanced, lyrically interesting, and musically all there, it’s a great track to add to your playlist – hopefully a sign of more to come!
You’re bound to find a ‘classic’ pub in every New Zealand town. New Zealand Pubs: 175 Classic Pubs to Visit by Peter Janssen is the definitive guide to the most fascinating establishments up and down the country; from well-known pubs in the heart of the city to hidden gems far off the beaten track, they’re all full of Kiwi characters.
On a January night in 1985, music’s biggest stars gathered to record We Are the World. In The Greatest Night in Pop, new to Netflix, viewers are taken behind the scenes of this history-making night and discover how the charity single was created. This is an enthralling watch, a window into the un-airbrushed characters of these megastars.
Fresh from an American tour, Black Grace brings Paradise Rumour to New Zealand stages this March.
Founding Artistic Director Neil Ieremia ONZM introduces this latest performance as an extension of his 2009 work, Gathering Clouds, inspired by an economist’s paper on Pacific migration’s impact on New Zealand’s economy. The controversial claims deeply hurt the Pacific Island community in Aotearoa and fuelled xenophobic sentiments. The Human Rights Commission’s review of the paper labelled it poorly researched and prejudiced, acknowledging the harm caused.
“The provocation for Paradise Rumour,” Ieremia explains, “was based on the central question of, how far have we really come since then?” The performance transcends time and space, delving into the Pacific’s history since the arrival of missionaries. It intertwines personal and collective memories, weaving together themes of hope, resistance, sorrow, acceptance, control, release, faith, and crisis.
The production features six performers, including dancers Demi-Jo Manalo, Rodney Tyrell, and Faith Schuster, accompanied by an original soundtrack by Anonymouz.
Paradise Rumour is on at Christchurch’s Isaac Theatre Royal on 17 March.
blackgrace.co.nz
fter wild success with its first venue in Avonhead, Vieceli Hospitality opened their second venue, X-Golf Parklands. Just beside The Turf and One Good Horse at 6 Inwoods Road, X-Golf is a state-of-the-art indoor golf centre. You’ll be surprised how accessible it is, even if you don’t think of yourself as much of a golfer.
Picture ten-pin bowling but with golf clubs! With five simulators, the aim is to hit your ball into digital versions of some of the world’s best courses. If you’re new to golf, there are practice options, and fun game and driving range modes. Golf lessons from the PGA professional provide expert advice and golf swing and game analysis.
If you fancy yourself a dab hand, the weekly competition, X-League, allows teams of three to compete against each other in a fast-format, handicapped round-robin event with weekly and final prizes.
X-Golf Parklands also has a stocked bar – beer tower, anyone? Plus, there’s plenty to offer on the food menu too. Grab a group of mates for a mid-week post-work swing about or try it out for a party or function – it’s guaranteed fun!
xgolf.co.nz/parklands
The highly anticipated ITM New Zealand Sail Grand Prix | Christchurch is approaching fast; the world’s top sailors will be flying across Whakaraupō Lyttelton Harbour in high-performance F50 catamarans at the end of this month! So, how can you make the most of a day out to watch the exciting close-to-shore racing?
If you’ve already scored your SailGP ticket, you can enjoy Lyttelton’s hospitality before and after the racing. SailGP has confirmed a shuttle bus service looping between Naval Point and Lyttelton town on race days, Saturday March 23 and Sunday March 24.
Attention all market enthusiasts! If you’re a fan of fresh produce, handmade crafts, and good vibes, listen up. Despite the Lyttelton tunnel being restricted from the city side at midday, the Lyttelton Farmers’ Market and Lyttelton Craft and Treasure Market are still ON and ready to welcome you with open arms! If you’re planning to visit on Saturday morning, make sure to
head out nice and early to experience all the vibrant energy the markets have to offer. You will be welcome to leave Lyttelton with no restrictions at any time, so spend the day and explore all the amazing spots this charming township has to offer!
After you have checked out the wonderful markets, you’ve got to head to Spooky Boogie. This is a café where quirky meets uber-cool, with vinyl records, coffee beans, and little trinkets lining their shop shelves. For serious coffee lovers, be sure to check out Lyttelton Coffee Company. With inhouse roasted beans, you are sure to delight in the expert brew every time.
Visit the Lyttelton Timeball for a glimpse into the town’s maritime past. Restored post2010 earthquake, the Timeball Station is now open to the public with incredible views of Lyttelton Harbour. A great place to view the town from a different perspective!
If you are after a yummy lunch straight from a boat to your plate, look no further than Fisherman’s Wharf Restaurant, a hidden gem overlooking the working port of Lyttelton. With panoramic views of Lyttelton and its surrounding bays, this relaxed and family-friendly spot serves up fresh local seafood in an informal dining atmosphere. Come for the unique location, stay for the shared plates and unmatched vibe!
Wanting to grab a refreshing craft beer with your mates after the race? Eruption Brewery on London Street is the place to be. This locally owned microbrewery, restaurant, and brew bar in the heart of historic Lyttelton is always a good bet. With their authentic handcrafted beers made using only the finest NZ ingredients,
Eruption Brewery is sure to tantalise your taste buds! Their Alternative Ales are brewed on a small scale, ensuring that each recipe is crafted to perfection and delivers the best possible taste. So, if honest, smallscale brews are your thing, let the good times roll at Eruption!
If you’re looking to try out new flavours, you should definitely check out SUPER restaurant in Lyttelton. Their JapaneseMāori inspired menu is carefully crafted and absolutely delicious. With neon lights, greenery, and a cool atmosphere, this restaurant is always sure to impress! Pizza enthusiasts are also well catered for with Arbour Woodfire Pizza and Bomba both serving up memorable dough experiences.
So, whether you have a ticket to the racing or not, get out to Lyttelton and explore the gorgeous township!
For all the details on the traffic management plan, temporary closures, vehicle access passes, and ticketing, head to christchurchnz.com/sailgp.
christchurchnz.com
Bondi Sands’ ‘treat’ skincare range includes three products and promotes self-care for all. Begin Again, a vitamin B3 serum with zinc and niacinamide targets hyperpigmentation and uneven skin tone. Thirsty Skin, a hydrating hyaluronic acid serum infused with algae extract and hibiscus flower, quenches your skin’s thirst. Gold’n Hour, an illuminating vitamin C serum with Kakadu plum and liquorice root extract, brightens, calms, and nourishes, leaving a radiant glow. bondisands.com
Sans [ceuticals] Cellular Repair Body + Face Lotion now has proven results! It has undergone rigorous independent in-vitro testing, delivering remarkable results in skin repair for UV damage – boosting collagen synthesis by an impressive 150 per cent. Save your skin now. sansceuticals.com
Handmade on the West Coast, Crafted by Lori vanilla and orange body scrub is a luxurious mix of Fair Trade organic sugar, Epsom salt, herbs infused in sunflower oil (chamomile, calendula, comfrey, and burdock root), and essential oils, including camellia and rosehip. craftedbylori.felt.co.nz
IPL is the treatment of choice for vascular and pigmented lesions and now it has been found to also slow and potentially reverse the signs of skin ageing. One study has shown that two to three IPL sessions a year can restore the gene expression of aged skin to resemble that of younger skin. Rejuvenation at a molecular level occurred and altered genes linked to the ageing process. Not all IPL machines are created equal so choose the best – Stellar by Lumenis available at the Skin Rejuvenation Clinic. skinrejuvenationclinic.co.nz
Bold pastels and vibrant neons for an endless summer.
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Tuesday
hello@bonobo.nz
This month, we eat and explore our way around New Zealand and beyond. We start at the top of the South Island, in Nelson, to find out what’s abuzz. Then, we take a quick trip south to Hurunui, taking in all its natural wonders. Leeston is our next stop, where we learn about a farm changing up the game on organic food delivery. After that, we visit Southland and Otago for events galore, before circling back to Christchurch for the Food Show. We then jet off to Fiji to sample some of its best food.
Whether you are crammed in the car with the camping gear driving over Lewis Pass or hopping on a quick flight, the path travelled between Nelson Tasman and Canterbury is well used.
Nelson Tasman is not new to Cantabrians. Many will have fond memories of summer in Kaiteriteri, exploring Abel Tasman National Park, and enjoying Golden Bay or the city. While naturally, you know the region for its stunning beaches and landscapes, it is what you can eat and drink while in the region that truly sets it apart as a foodie’s paradise.
So, next time you are thinking of travelling north, here is some inspiration to ensure you make the most of your time there and enjoy the best of what there is to offer.
Whether you are starting your day off in the city or wanting to get an early start exploring the region, your options are almost endless for breakfast. You can enjoy a riverside view at the aptly named River Kitchen, overlook the Haven at Boatshed, or be ready to hit the outdoors at Toad Hall in Motueka.
To get the most out of your time here, it’s obvious that you’ll need to be well caffeinated. For that you cannot go past Sublime Coffee, available at multiple cafés and restaurants, with a top pick being Ruby’s Espresso in the idyllic marina.
If you want to spend a day exploring food, there are plenty of ways to get a helping hand. Hop On Hop Off Wine Tours, Wine Art and Wilderness, and Wine Nelson can all help build an itinerary which will ensure you don’t miss a thing. Just want to add a couple of stops to your itinerary? Pic’s
Peanut Butter World, Eddyline Brewery & Taproom, Moutere Artisans, and the multiple cellar doors will ensure you can fill a day (and appetite). The Great Taste Trail will ensure you don’t miss anything if you choose to cycle.
Bookending your day in Nelson Tasman will require you try out one of a number of local restaurants. Eight Plates at the foot of the Cathedral Steps, Awaroa Lodge in the Abel Tasman, Harvest Kitchen in Seifried’s Vineyard, or Mussel Inn in Golden Bay all ensure you enjoy a delicious meal while enjoying stunning locations. And make sure you pair your meal with a local beverage such as Abel Cider, Kono, Hop Federation, Neudorf Vineyards, or Flaxmore.
Feeling overwhelmed? Completely understandable. Sometimes, the folks up there forget how much they have on offer. Luckily, you can always take a bit of Nelson Tasman home with you. Pic’s Peanut Butter, Hogarth Chocolate, Chia Sisters, Kombucha Bros, Pete’s Natural, Rabbit Island Coffee, QB’s, or Appleby Farms Ice Cream have fantastic gift options or something special to enjoy at home and remember your time here (all while planning your next trip).
If you need more inspiration or want to dive deeper into planning your trip, nelsontasman.nz has all the information you need. They’re ready to welcome you back.
nelsontasman.nz
What started as a backyard project, supplying a friend’s restaurant and selling produce at farmers’ markets, has now grown into a 50-plus acre organic farm without a drop of synthetic spray or fertiliser in sight.
Founded by Dominique Schacherer and Logan Kerr, Streamside Organics specialises in organic vegetable home deliveries, fresh from the farm.
General Manager Seamus Burgess said this part of the business grew substantially during and following the Covid-19 lockdowns and a subsequent drive from customers caring more about the origin of their food.
“For us, it’s always been about going from farm to table, growing directly for people. We’ve seen over the last few years that that is what customers want. That’s a big part of our story. You order a box from us; those vegetables are still growing at the time you place your order, and then we pick it and deliver it straight to you.”
Seamus also views their boxes as a chance for education.
“Our customers are learning what grows in the region and at what time of the year.”
The Streamside Organics website has a blog that is full of recipes and guides for how to store, cook, and use the produce properly.
Seamus Burgess says that growing great vegetables organically is not as complicated as you might think, with just a bit of care and smart land use required.
“We’re on quite a large area, so we have different types of soils, from sandy loam to heavy clay, and we put on organic fertilisers and compost – seaweed and fishmeal. But the big thing in growing organics is how you manage what you’re growing and where you’re growing it.”
This means that the farm has a bed rotation policy so that they don’t grow the same crop in the same place twice.
“What that does, and by virtue of growing a diverse range of crops, they all work together in a way to keep the nutrients in the soil. It’s all about working with nature.
“The different crops do different things underground. You might plant beans, which are nitrogen-fixing. They fix nitrogen from the atmosphere and store it in the soil. Then, after that, you might grow something like broccoli or brassica, which need a lot of nitrogen.”
They also actively let the land rest and regenerate by planting cover crops when it’s not in use and having the capacity not to have all land in production all the time.
Seamus says that the taste and quality are dramatically different from what people might have experienced with conventionally grown vegetables from the supermarket.
“The colours are vibrant. Everything tastes much more alive. Carrots are sweet and crunchy. Everything just pops a bit more. I think most people are surprised because, sadly, they haven’t tasted how things are supposed to be.”
And this flavour is super accessible for people who want to be eating more organics, as they deliver vegetable boxes to homes throughout Canterbury, as far north as Kaikōura, and even Queenstown.
Their vegetable boxes are chock full of good food. Customers can pick from small, medium, and big boxes but also create custom ones, choosing from seasonal produce and a box that brings in bread from Bellbird Bakery and fruit from Ashley River Organics.
Alongside their online store, you can also find their produce back where it began at the Christchurch Farmers’ Market and South Christchurch Farmers’ Market.
streamsideorganics.co.nz
Rug up in your Swandri and gumboots because Southland’s most unique festival is set to sprout this year! Mark your calendars, for tickets go on sale on 1 March, and it’s set to be a rootin’ tootin’ good time. You won’t want to miss this one!
Rootstock 2024 promises a quirky celebration of the humble swede, held on a picturesque working farm amidst the rolling hills of the south.
Often thought of as livestock feed or a bland, overboiled side dish and sold at roadside stalls marked by hand-painted signs, the humble swede is being redefined. This isn’t your typical winter mash. Rootstock will turn the soil’s simple offering into a culinary fest.
Those turning swedes into feeds include Kadin Conner, chef of Fin and Feather in Rakiura, who says he’s dabbling with swede sorbet, a muttonbird dish, and even a vodka. Chef Ethan Flack – a fine-dining heavyweight in Invercargill, is already known for his refreshing swede tacos and swede noodle soup that redefines how you think of the root vege. Local students from the culinary school at Southern Institute of Technology are whipping up ‘swede-as’ dishes; vegan baker Jessintha Leith from Herbie’s Fully Loaded is baking it into sweet delights; and there are even more chefs, food innovators, and even chocolatiers joining the swede spree, whipping up creations that’ll surprise and delight. Think gourmet with a twist, where the humble swede shines in every bite. Of course, there’ll also be plenty of accompanying sips to keep you warm.
But Rootstock is more than just a feast for the palate. Imagine live music echoing across
the farm, with homegrown talents taking over the tunes, crafting the perfect soundtrack. There’s even talk of the Swede Eaters comeback tour. (And swede bowling.)
It will be a day to celebrate southern roots, dig into swede education, and bridge the gap between rural producers and urban consumers, shedding light on the journey from paddock to plate. Swede to feed.
Murihiku Southland is renowned for its stunning scenery, rich history, and friendly locals. Nestled on the edge of the map, it boasts a unique identity shaped by its rugged coastlines, rolling farmland, and vibrant communities; Southland offers a taste of true Kiwi spirit.
To truly immerse yourself in the Rootstock experience, consider exploring the region further. Discover hidden gems like the Catlins, a coastal treasure trove of waterfalls and native forests, and a chance to spot Hoiho yellow-eyed penguin in the wild. Immerse yourself in the rich heritage of Invercargill or take a scenic drive along the Southern Scenic Route, marvelling at the ever-changing landscapes.
Whether you’re a local looking for a unique day out or a visitor seeking an authentic Southland experience, Rootstock 2024 promises an unforgettable adventure. So, on 20 April, grab your gumboots, embrace the spirit of the south, and get ready to celebrate the humble swede in a way you never thought possible!
Rootstock 2024 is on 20 April 2024 in a Southland paddock. Keen to learn more? Head to southlandnz.com/rootstock
Escape the city’s hustle and bustle for a weekend getaway – it doesn’t take long. Just over an hour’s drive north of Christchurch, and you find yourself in Hurunui, a little district with a whole lot to offer.
Natural features have drawn people to Hurunui for some time. In Hanmer Springs Village, geothermal activity gave rise to one of the region’s most beloved attractions – the multi-award-winning Hanmer Springs Thermal Pools & Spa. With 22 pools and a luxurious day spa, you’re guaranteed to spend a few hours here. If you happen to stay until evening, you’ll notice that after dark, the views of the night sky are seemingly endless. Local guides Manuka Skies take astrophiles to some of the region’s best spots to look out to the cosmos.
Hurunui is also smack bang in the middle of North Canterbury – wine country. Naturally, this means some of the best wines in the world are at your fingertips. Local makers say the secret is in the soil and North Canterbury’s unique microclimate, which is three to four degrees warmer than the city, so it’s perfect for wine production. These producers also have exciting foodie options available. The long lunch at Greystone Wines is a must. Talented chefs curate a four-course menu that is updated every two weeks. For a truly authentic foodie experience, don’t miss Black Estate’s cellar door, where you can sample exquisite food and wine.
If you’re staying in Hanmer Springs Village, the Saints Café Restaurant & Bar is worth a stop for a meal. Here, in a fitting connection to Hurunui’s geothermal activity, if you order off the Stonegrill menu, meals are cooked right at your table on super-heated volcanic stone – talk about dinner theatre!
The district also plays host to a range of events throughout the year, with a few to mark in the calendars for this month.
On Sunday, March 3, is the North Canterbury Wine and Food Festival, a
celebration of local produce and awardwinning wines. Held in the Glenmark Domain in Waipara, the wider region’s best winemakers, chefs, bakers, makers, and food trucks converge to offer up some of the best fare. On top of sampling wine and food, it’s a stacked day of entertainment with bands and DJs across three stages and plenty of familyfriendly activities, including face painting and a petting zoo.
For an Alpine experience like no other, don’t miss the Bandquet on Saturday, 23rd March – dubbed the ‘Best Little Alpine Party in NZ’. With performances by renowned acts like AutoMatic 80s and 1 Drop Nation, coupled with a vibrant Kidtopian Zone featuring bouncy castles and face painting, there’s something for the whole whānau.
Families will find plenty of activities to enjoy together in the district. At Hanmer Springs Animal Park, little ones can interact with farmyard animals and hand-feed guinea pigs and giant Flemish rabbits. Hamner Forest, within Brooke Dawson Reserve, has fairy doors that are just waiting to be explored. For kids with a bit more energy to burn, the gentle hike to the top of Conical Hill offers superb views over the Hanmer basin, with the option for a return route to Hanmer Springs village. For more adventure, visit Dog Stream waterfall track, with stream crossings and bridges or the Forest Amble Sculpture Walk in Hanmer Heritage Forest, where kids can spot a big friendly giant, orangutan, tuatara, falcon, and dog along the way.
You don’t have to jet off to get away from it all. Pack the car and head to Hurunui for the weekend.
With an exceptional line-up including new masterclasses, new chefs, and hot exhibitors, there are all the ingredients for a great day out when The Food Show returns to Wolfbrook Arena from 5–7 April 2024.
The ultimate event for foodies, this is the show to titillate tastebuds and satisfy the passion for all things delicious. A celebration of gastronomic proportions awaits, with hundreds of exhibitors offering the latest in new artisan food and drink, show-only specials, and the opportunity to sample and stock up on the best products available.
The new Hancocks Drinks Masterclasses will include a Margarita Masterclass, which will see you adding a touch of Mexican flair to your cocktails. While the Gin & Cake High Tea will redefine how you spend your afternoons.
Once you’ve navigated around the various delectable zones at the show, head to the free, live cooking demonstrations at the NEFF Cooking Theatre, where some of Australasia’s top culinary talent will be sharing their secret recipes and hot cooking tips. This year, there is an exciting line-up, including Silvia Colloca – an Italian-Australian actress, opera singer, cookbook author, and television
cookery show personality who has published six cookbooks. Tina Duncan – a New Zealand cook, caterer, and cooking school tutor. Simon Levy, former head chef at Gordon Ramsay’s The Warrington, now runs the local restaurant Inati, And, of course, there is Annabelle White, who has mastered the art of having fun in the kitchen by taking the simple yet most effective way of creating memorable dishes!
And let’s not forget that while we are trying to think about what to cook every night, people are developing and creating completely new products, many of which will be exhibited at the show, including Wonky Box, Pepper & Me, Pasta Vera, High Country Salmon, Nicely Sauced, and Green Meadows Beef showcasing their new range – Meat Street.
Whether you’re a foodie aficionado, wine enthusiast, or someone who loves discovering new things to eat, there’s something to satisfy every taste bud at The Christchurch Food Show.
foodshow.co.nz
Glendhu Station by beautiful Lake Wanaka plays host this month to Ripe – The Wanaka Wine and Food festival that brings together the region’s finest produce with world-class entertainment.
The Black Seeds, one of New Zealand’s most-loved bands, are headlining this year’s festival on 23 March. Event Director Nathan White is excited to have the internationally renowned band taking centre stage.
“They are the biggest band we have had so far – we’re thrilled to be stepping up another level this year,” says Nathan.
While soaking up the sounds, festival goers can browse Central Otago’s best wine and food from premium wineries such as Amisfield, Gibbston Valley, and Cloudy Bay, various boutique wineries, and select food vendors like Artisan Catering Arrowtown and The Stoaker Room Wanaka. Forsyth Barr Wanaka is proud to be the festival’s presenting partner.
“I started Ripe in 2021 because we’re in the middle of a world class wine region and could see that we needed an event to celebrate our produce. Ripe has been popular from the outset and continues to grow and become ever more popular as the years go on.”
In addition to 25 wine and 15 food vendors, Ripe features masterclasses with leading NZ sommeliers. The Quartz Reef Masterclass Centre is a festival mainstay and promises to be a highlight again this year.
Central Otago is a favourite getaway destination for many in Ōtautahi Christchurch. Ripe presents a perfect opportunity to head south for that autumn break.
“Ripe is designed to give everyone a good day out, and if you want to make a weekend of it, Glendhu Bay Campground is just across the road from the festival. It’s not sold out yet, but be in quick to secure your site and festival tickets.”
ripewanaka.nz
Fiji beckons you to chase the sun. Though the palm trees, reefs, and golden sands are a must, it’s Fiji’s food that is making waves. Avenues finds out what’s hot to add to your holiday menu while you’re on the island paradise.
How’s this for thinking outside the box? Fiji Marriott Resort Momi Bay Fish Bar has flipped the conventional on its head by, instead of pairing wine with food, teaming up with South Seas Salt to pair food with different flavoured salts. The sustainable, sun-dried sea salts – wild hibiscus sea salt, luxe sea salt, lime sea salt, chilli sea salt, and coconut sea salt are paired with dishes from tuna tartare to whiskey & chocolate cremeux. fishbarfiji.com
You don’t get much more paddock-to-plate – or, shall we say, mangrove-to-mouth – than this! At Nanuku Resort Fiji, culinary experiences are their speciality. In their Fiji Food Safari, local guides will teach you how to catch crabs, and you’ll venture to a local market to bring back the freshest produce. Return with the fruits of your adventure, weave coconut fronds around fish, meats, and vegetables, and marvel as they are cooked underground – lovo style. The Nanuku Resort chefs can also create a private lovo experience. nanukuresort.com
Gather a group of 10 friends and join Kanu Restaurant’s Chef Lance Seeto on a culinary exploration of Fijian cuisine. You’ll be captivated by his knowledge of Fiji’s culinary and cultural history. Alongside Lance’s storytelling, there’s a cooking demonstration and a five-course degustation meal honouring Pacific Island, Indian, Chinese, and modern Australian influences. Round off the experience with kava. kanufiji.com
Tucked away on the Yasawa Islands is Paradise Cove Resort. The resort’s restaurant, Donu, has a very special dinner menu that melds the vibrancy of Fijian flavours with Japanese artistry. From their outdoor kitchen, the chefs curate an omakase menu of 12–14 small plates showcasing seasonal ingredients and seafood. Pair with sake for an experience like no other. Also, stop by for lunch, where the team curates a selection of 25–30 Spanish-style tapas. paradisecoveresortfiji.com
As the sun sets, take in a unique meal at Sheraton Fiji Golf & Beach Resort’s restaurant in the heart of Denarau Golf Course with a farm-to-fork dinner show. Join their farmer for a stroll through the lush gardens, followed by unwinding at the outdoor bar with sundowners. Immerse yourself in Fijian culture as the evening unfolds, with a kava ceremony and a traditional lovo feast. The night comes alive with lively meke performances and fire dances. marriott.com
Richard Dalman Managing Director, Dalman Architects dalman.co.nz
Who doesn’t love heading out for a meal, catching up with a friend or colleague over a coffee or craft beer? As interior designers and architects frequently design in the hospitality sector, we know it is seldom only about the food.
Next time you are enjoying a restaurant, café, or bar, take a minute to consider what makes it special or comfortable for you. Which of your senses are being activated?
Dining can be theatre. Open kitchens are more popular than ever, where the chefs are on display. The sounds and aromas of food being prepared and cooked in front of you can be part of the whole experience.
For some restaurants, the food is the ultimate focus, with décor intentionally neutral to minimise distractions from the main event. I recall when we refurbished Pescatore Restaurant; we designed plain white tables that appeared to float above the black carpet. This created a blank canvas for the chef to create his art – it was all about the food.
Conversely, in other establishments, the emphasis is on an atmosphere in which the food and drinks are only a part of the holistic experience. The Churchill Bar at the Four Points by Sheraton Hotel on Auckland’s Queen St has been designed to maximise its
location on the 20th floor of the hotel. Extra height to the ceiling allows for generous views out over the city, and the bar takes centre stage with its curvaceous form, elegant lighting, and plush fittings.
Even in more ‘everyday’ venues, the interior design and décor are still critical elements in creating the desired atmosphere. In The Diversity Restaurant in Christchurch’s Ent-X development, the operator’s concept reflects diversity in Asian culture and authentic cuisine. A contemporary interior is balanced with an engaging, full-length wall mural along with the textural warmth of bamboo blinds, timber tables and chairs, and plants.
Acoustics are also a vital consideration. If all surfaces are hard and reflect sound, then reverberation can make it difficult to hear conversation, even from those immediately beside you. But there needs to be a balance, as too much sound absorption can make a place that is only half full feel empty and dead. Wall, floor, and ceiling finishes all play a part here, as well as the furniture selected.
Architecture and interior design play an important role in creating the desired atmosphere for an enjoyable and memorable dining experience – and, with it, the success or otherwise of any food and beverage establishment.
Lynette McFadden Business Owner & Mentor Harcourts gold
@lynette_mcfadden
One of the most endearing and enduring things any of us can do is to open ourselves to enjoying the beauty and pleasure of food. For some, it’s not only a physical requirement but a deeply social – and sometimes spiritual – one.
Food has the ability to bring people together, and one of the quotes that encompasses this for me is: “Good food is the foundation of genuine happiness.” I’ve always had a great relationship with food. I enjoy it and have been part of a family that took a lot of pride in preparing and serving simple food to anyone who found themselves at our table.
The Māori term for this is Maanakitanga, and this powerful word references how we care for each other, how we help and demonstrate love. In my family, that meant making sure you were well-fed and content.
Today, with numerous dietary restrictions, allergies, and nuances, it’s easy to lose that feeling of relaxed engagement, and eating out can be a minefield for some. But no matter where I’ve travelled in the world, I’ve seen many examples of the theatre that food and eating present, and it’s left me with lasting memories.
Here are some of them, starting with the quickest journey from source to plate: Mussels gathered at Patons Rock, Takaka, opened and eaten on the beach. The best-looking chefs’ knives in the world are at the Tokyo fish markets. The best response to a chef happened when I was dining at the Hôtel de Crillon in Paris, where the head chef came out to sign autographs, and everyone in the restaurant got up to clap. We also realised that, as Kiwis, we are noisy compared to the quieter French diners, one of whom we learned was trying to propose to his girlfriend at the table next to us. And for the most memorable food smells, there’s Dad cooking muttonbirds (not my favourite!) and rose-scented Turkish Delight being cooked streetside in Istanbul. The best cakes and pretty things were in Paris and Vienna. Picture-perfect and the ideal topic for keen Instagrammers. My favourite type of food is pasta, any kind eaten in Italy, and my Mum’s trifle, on the day it’s made or the next.
How about you? Have you collected memories about occasions, shared meals, and family favourites?
For those of you who see food as fuel alone, I get it, but for me, it will always be a source of joy, sensation, and genuine wonder.
The natural curves of the Lucy Flare Dining Chair from Marmaduke Shoppe bring style and comfort to this earth-toned lounge setting with the wall in Resene Tua Tua, an arch in Resene Amaranth, and a circle in Resene Sante Fe.
Creating a nook is a crafty way to make the most of your space. A nook can be positioned to enjoy a favourite view or give purpose to an unused part of any room or open plan space. Here, the neutral wall in Resene Tua Tua enjoys a warm, welcoming arch in the cinnamon tone of Resene Amaranth with a paprika brown circle motif in Resene Sante Fe. This mural marks a distinct zone furnished for entertaining in relaxed luxury with rattan furniture from Marmaduke Shoppe. The patterned Moroccan rug provides the colour inspiration for the wall design. This spiced palette is complemented by earthenware and accessories to reflect the heat of long summer afternoons.
Lucy Flare Natural Dining Chair; Sika Romeo Rattan Trolley Antique; Clay Gold Cactus Silk cushion; Broste Copenhagen Twist Candle Walnut; Off White Stoneware Candle Holder; Tomas Brown Vase with dried flowers; Coral Hammered Cocktail Glass; Moroccan Rug from Marmaduke Shoppe; Resene Tua Tua; Resene Amaranth; and Resene Sante Fe from Resene ColorShop.
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ating and judging food (especially cheese) is a rewarding and surprisingly technical job. Over the last few years, I’ve utilised my palate to help find winners for the Outstanding NZ Food Producers Awards. This year, I was invited to be part of the judging panel for the NZ Champions of Cheese Awards.
Founded in 2004, it’s a big deal for the industry, especially our small to medium cheesemakers. With 26 award categories, there are plenty of opportunities to be celebrated, with gold, silver, or bronze. It can also be a measure of their cheesemaking growth against the previous year/s.
In preparation, I spent a training day with the NZ Cheese Master Judge, Jason Tarrant. A long-time cheesemaker and judge, he’s dedicated his life to the pursuit of great cheese. I was mindblown by how much there is to learn about the cherished coagulated dairy product.
Much like tomatoes, cheese is best eaten at room temperature, around 15–20 degrees C, to ensure the full flavour complexity comes through. We are taught to judge based on appearance, texture, and flavour. Some words to describe taste included buttery, sweet, nutty, acidic, peppery, and even marmitey. My favourite was ‘barny,’ that distinct stench of the farm, straw, or hay that some of the more funky white mould cheeses (e.g. brie or camembert) possess.
Balance is a crucial factor, too. Is the fat, salt, sweet, and umami all playing together in the mouth? Does this match up with the texture? Fascinatingly, the holes in some cheeses are actually called ‘eyes’, and in a well-made gruyere, they will be evenly distributed. Cumin gouda was an interesting one. I’m a fan, but some were not so keen on the flecks of earthy roasted spices.
Judging cheese in Aotearoa uses a defect system; each cheese is blind-tasted and starts with 100 points. Points are removed based on imperfections measured against characteristics you’d expect to see from that category. It’s impossible to compare a blue cheese with a mild cheddar, as the intense fermented element of blue would be considered a defect in cheddar.
Looking for award stickers may help encourage you to try a new variety, as you can trust it’s been thoroughly assessed. Next time you’re buying cheese for your platter, look beyond the price and explore where it comes from. Is it NZ-made? Or is it pretending to be? If you can’t find your fave NZ cheese at your local, ask them to stock it for you. Customer demand is a powerful lever for retailers and goes a long way to supporting our local food producers. As eaters, we can all be cheese ambassadors by seeking out and eating more delicious Aotearoa-made cheese.
After Avenues’ readers voted King of Snake as the winner of Christchurch’s Best Restaurant in the A-List Awards, editor Liam Stretch found out what their secret is.
You won the Avenues A-List award for Best Restaurant. What does this mean to you? Our goal as a team is to deliver a product that stands up internationally and to give our community a restaurant that they feel proud of. Every choice we make is about our customers. The fact that the A-list awards are voted for by the readers of Avenues makes it a very special acknowledgement for us. So, thank you to everyone who voted.
Why do you think people voted for you? I think our customers have confidence in our consistency. I think we have a very talented and dedicated team, and I think the venue has an international feel. When you dine at King of Snake, you could be anywhere in the world. We know that there is always room to improve, and we constantly work to improve. I believe it’s a combination of all of those things.
How did the team respond? They were thrilled. It’s an industry that requires a lot from individuals, and there are people here who make big sacrifices to drive a vision we believe in. To know the public acknowledges that is huge.
You also won other hospitality awards in 2022? What does this mean to you? It’s always great to win awards. But ultimately, what matters most is what your community thinks about your restaurant. How they feel about us is what we focus on. There are some very successful, professionally run restaurants in Christchurch whose customers are loyal and love them and, for whatever reason, don’t
get those acknowledgements. So we always keep our eyes on the prize: happy customers.
What makes Christchurch diners special?
They tend to be very knowledgeable. They understand food, wine, cocktails. They are well-travelled and sophisticated in their dining decisions. We never underestimate our customers and bring that respect to our decision-making process. I think that’s one of the things that really works for us.
What is in store for King of Snake this year?
We have some exciting plans this year. Monte, our General Manager, is entrepreneurial in his thinking, and he’s successfully launched private dining experiences in Monarch Cocktail Bar, which have been very successful and wellreceived. We are innovating around our dining options all the time. We plan to have a few special events this year, offer cocktail masterclasses and a few other surprises. In the kitchen, our Head Chef, Ole, is always refining and has been working alongside Stuart, our Group Executive Chef, on new dishes that are spectacular. You’ll be seeing those come through soon.
Anything else on the go for you personally/ professionally? We launched ROCA just along from King of Snake late last year, and that has been really exciting to see how well received it has been; the feedback has been incredibly positive. We also have plans for Mexicano’s that are exciting, and I think people are going to really love the direction we’ll be taking it. It’s going to be another very busy but rewarding year.
kingofsnake.co.nz
Sam Parish @sam.parish.food
40 Rhodes Road, Tai Tapu
@theraspberrycafe
Positioned in the leafy surrounds of Tai Tapu, this homely estate and berry farm is a peaceful haven for the food curious. Walking through the English-style garden and entering the house, you’ll find a decked-out cabinet. Visions of cream and cake and huge decedent fluffy slabs generously drizzled compete for your salivating mouth’s attention. You must not go past their New York-style baked white chocolate and raspberry cheesecake. A slightly salted shortbread crumb hugs the generous slice of baked goodness (think Scotch finger on steroids). And the filling! Rippled with their own Otahuna berries to cut through the richness with a jammy ease and a cream cheese filling pronounced with vanilla and crystals of white chocolate that will have you rushing to order another slice before it sells out.
Autumn is creeping in, so seize the moment to treat yourself to one of these cheesecakes. With bold international flavours, there’s the Basque from Spain, gâteau au fromage from France, the New York style, which goes heavier on the cream cheese, and then the English style, which has a lighter texture with the use of more cream. I’ve done all the heavy eating for you (you’re welcome).
Toms on Southwark, 36 Southwark Street @cakesbyanna
Cakes by Anna (CBA) has a regular cameo with her sweet options at Toms, but if the Basque is making an appearance (check their socials), get in quick – it sells out FAST. (Hot tip: order a whole cake through Anna directly.) In case you are new to the world of Basque, fear not! The blackness you see on this humble slice is most definitely on purpose; in fact, it’s the signature element of this Spanish rendition. The top of the cake is caramelised right to the end of the toffee spectrum and gives this cake its unique ability to cut through and balance out its sweetness and richness without any need for a biscuit crumb (yay gluten-free). It also allows the cake to be cooked on the outside to oblivion while tightly housing the inner semi-set filling that cools to the texture of silk. This is my favourite sort of cheesecake – maximum flavour, minimum fuss.
Order online at frenchdelights.co.nz
@frenchdelights_nz
Elodie from French Delights is on a mission to put her baked cheesecakes on the map. And after trying her original flavour, French vanilla, I can say she’s well on her way! This baked bombshell has the fluffiest feather-light filling that almost collapses on impact as it’s dug into and has a crumbly base with a bite like a digestive biccy. As a recipe writer myself, I want this one! French-born Elodie knows a thing or two about pastry, with her dad Domonique also running a cheesecake and pie (tart) shop in the south of France. She wanted to start French Delights to share her family’s recipe with her adoptive country – and we’re so happy she has! Other flavours include crème brûlèe (naturally), Ferrero Rocher, passionfruit, tiramisu, brownie, lemon meringue, Oreo, and pinnacolada. Merci Elodie! Puis-je avoir une autre part s’il te plaît?
The Tannery, 3 Garlands Road @pennyblack_chch
As you enter The Tannery’s Penny Black, you’ll be met with a 1987 Victorian-style tearoom to take you back in time. A drool-worthy window featuring a tall baking rack lined with cake stands and sky-high cakes of the moment is a sight you have to see. This is a brilliant spot for high tea, which is where their reputation resides, but I was hoping they’d also know how to cook a delicious English-style baked cheesecake. Spoiler alert: I was right. This lemon cheesecake is like eating the curd from a lemon tart – a ‘just-so’ set texture that a baked cheesecake always hopes to attain. And this one does it so effortlessly with a strong lemon flavour to cut through the noise. Don’t waste any time; get a good book (you could even get one from Smith’s Bookshop across the red-tiled hall) and take yourself on a solo date for a slice of their seasonal cheesecake with a hot cup of tea – you won’t regret it!
These tacos from Welles Street’s Muy Muy are a one-pot wonder, requiring you to put the short ribs and other ingredients into one pot and simmer until everything is soft and the meat is falling off the bone. You can try these tacos alongside others by building a platter at Muy Muy.
For the short ribs
4 litres beef stock
5 kg short ribs (bone-in)
2 white onions
2 garlic cloves
2 carrots
10 bay leaves
4 guajillo chillies
2 tsp oregano
2 tsp ground cumin
4 tsp paprika
2 tsp salt
Tortillas
Corn tortillas
Oaxaca cheese
Mozzarella
To make the short ribs, combine all ingredients and seasonings in a large pot, cover the meat with water, and bring to a boil. Skim the floating foam at the top of the pot when it boils.
Take the peppers, onion, garlic, and carrots out of the pot when they are cooked soft. Blend with 1/4 cup of broth from the pot until smooth.
Combine the blended vegetables back to the pot, and on medium heat, continue to simmer for three hours or until meat is tender. Remove bones and shred.
To make the Burris tacos, dip corn tortilla in the oil floating on top of the broth and put on a heated grill at 175ºC to heat up.
Add grated mozzarella and Oaxaca cheese to the tortilla and heat until melted and golden.
Chop the short ribs from the broth and add to the tortilla, fold in half and press down on a hot plate for two to three minutes; flip and repeat for the other side until crisp.
Serve the taco with fresh coriander and diced white onion on top, best served with a bowl of stew broth for dipping.
When you talk to Amazonita’s executive chef Vincent (Vinny) Kho, you really get a sense of his passion for his work.
Originally hailing from Malaysia, Vinny’s culinary journey began at his father’s seafood restaurant. From there, Vinny learned Chinese cooking and became a qualified Chinese chef.
Finding that it wasn’t his calling, he decided to learn Western cooking.
“I went to a culinary school in Malaysia and finished my course. I got my first job at The Hilton.”
Stationed at the hotel’s steakhouse, fate intertwined as Vinny’s path crossed with his future wife, who was visiting from Dunedin after a decade. Encouraging Vinny to explore opportunities in New Zealand, she set the course for his culinary adventure.
After some time in Wellington under chef Martin Bosley, Vinny relocated to Christchurch and honed his craft under the mentorship of Josh Emmett, ultimately ascending to menu developer. Presently, as the executive chef at Amazonita, a South American restaurant with Mediterranean influences, Vinny’s passion for learning drives him on.
“With cooking, it is impossible to learn just by yourself. You learn a lot from everyone around you.”
Vinny mentions this as a driver for developing the menu.
“My team is very diverse in the kitchen: South American to Asian to Spanish. Everyone brings their own strengths, and it really helps for me to learn how to approach South American food.”
Vinny’s seafood roots are prominently showcased in Amazonita’s menu, with the prawn linguine standing as a favourite and his personal pride.
Co-owner Emma Franks attests to Vinny’s culinary prowess, noting patrons’ requests for his recipes.
Complementing the linguine are dishes like wood-fired octopus, Merino lamb rump, Ōra King Salmon tartare, and charcoalgrilled steak.
“Our cheese, fish, and meat are all sourced from local Canterbury suppliers.”
2024 promises the debut of a revamped menu in April, alongside the launch of a lunch express service targeting busy professionals. Priced at $55 for a two-course meal paired with house wine or tap beer, this offering ensures prompt service within an hour.
amazonita.co.nz
New to the central city’s hospitality offering is The Victoria Free House. A New Zealand take on a classic British pub, it plates up elevated pub food from a restaurant that serves food seven days a week from midday. On tap is a rotating range of beers, with some hand-pumped in the traditional English style. This Scotch egg is one of the highlights of the menu, best enjoyed with a cold pint and Gentlemen’s Relish.
SERVES 6
6 large eggs
1 pound (450g) ground pork or sausage meat
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
For coating
1 cup (125g) all-purpose flour
2 large eggs, beaten
1 cup (100g) breadcrumbs
Vegetable oil, for frying
Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and simmer for about 9 minutes for hard-boiled eggs. Once cooked, transfer the eggs to a bowl of ice water to cool completely. Peel the eggs.
To prepare the sausage mixture, combine the ground pork or sausage meat with salt, pepper, thyme, rosemary, and sage in a mixing bowl. Mix well.
To assemble the Scotch eggs, take a portion of the sausage mixture and flatten it in your hand. Place a peeled egg in the centre and carefully mould the sausage meat around the egg, ensuring it’s evenly covered.
Roll the sausage-coated eggs in flour, shaking off any excess. Dip them in beaten eggs, ensuring they are fully coated. Roll them in breadcrumbs, covering the entire surface.
Now fry the eggs. To do so, heat vegetable oil in a deep pan or fryer to 350°F (180°C). Carefully place the Scotch eggs in the hot oil and fry for about 7 minutes, turning occasionally, until golden brown.
Place in the oven for a further 9 minutes. Serve with mustard or a dipping sauce.
Enjoy your homemade Scotch eggs!
thevictoriafreehouse.co.nz
Set on the city fringe in Carlton Courts, Gatherings has been moving to its own beat since its establishment in 2017, led by the equally trailblazing chef Alex Davies.
Originally from the UK, Alex moved to Aotearoa in 2005. Over the last two decades, he has worked up and down the country, but it was a post-quake Christchurch where he began to thrive.
“I did this by working with the arts organisation Gap Filler, cooking local food in the middle of the rubble when the city was still in a state of chaos.”
In these years, Alex ran Shop 8 on New Regent, a restaurant that garnered attention for its bold approach to food, moved to Swannanoa to learn about sustainable food systems, and launched the concept of a pop-up ‘Gatherings’.
A brick-and-mortar Gatherings restaurant and wine bar opened in 2017.
Alex describes Gatherings as a tiny restaurant focusing on seasonality, creativity, flavour, fun, and community.
“We are ever-changing and adaptable, and I think this is vital in today’s world. Dining out
shouldn’t feel out of anyone’s depth…. Come as you are, that’s Gatherings.”
Alex is proud to see how Christchurch’s food scene continues to evolve, thanks largely to a growing appreciation of the local producers.
“I know it is held up high in other parts of the country. Waipara being on our doorstep and the exciting new wave of wine producers, plus the majority of it being converted to organics, is something other places envy and something no other major city in the country has.”
The pop-up concept continues, with the restaurant hosting chefs and other restaurants.
“It is an important way of engaging with other restaurants and chefs from other parts of the country or the world. It also gives people who may not be able to open a restaurant or are toying with the idea the opportunity to test the waters.”
Turning seven in February, Alex is excited for their eighth year of trading, with plenty in store, like a Gatherings pop-up at the London institution Rochelle Canteen and a takeover in Wellington.
“Cooking where I grew up is always a highlight, though. I can’t wait to fly the flag for Canterbury in London.”
gatherings.co.nz
This recipe for a Pear Brandy Tarte
Tatin from Zodiac’s head bartender, Nick, is a warming treat as we start to enter the cold months. Using seasonal pears, Nick teaches us how to make our own caramelised pear brandy, which is then paired simply with cream and shaken, creating a delicious aperitif. For the full recipe and many more, head to avenues.net.nz.
zodiacbar.co.nz
The best of Ireland meets the best of the Sunshine State. In this perfect marriage, the traditional tones of gunpowder tea collide with bright and zesty notes of Californian oranges, creating a bold and captivating flavour that’s truly one-of-a-kind. It is perfect for sipping or mixing into a seasonal cocktail.
Drumshanbo Gunpowder Irish Gin is available at Ballantynes’ pantry.
ballantynes.co.nz
Bonobo is proof that you can do business and be driven by purpose. The success of the Sumner eatery is down to the love and care that’s been injected into everything they do. Its purpose has always been to spread kindness, serve delicious and gorgeously presented plantbased food, and go the extra mile to fill up the cup of anyone who walks through the door.
bonobo.nz
Her passion activates and inspires others to heal and transform their lives into one of aligned purpose, love, and joy.
Acouple of times in my past columns, I have mentioned my idyllic summer childhoods spent with my grandparents in their lush, sprawling beach-to-bush property where each and every summer, we would spend all our days eating and exploring.
In Aotearoa, we are truly blessed to be able to honour and connect both these sensory pleasures together in an infinite number of ways.
I’m currently sitting in Whakatū Nelson writing this, a bountiful place of kai and taiao and a couple of weeks ago, I rolled through the southern fruit bowl of Roxburgh, and both places are epic examples of how we can effortlessly weave our exploring and taste buds together.
The stacked rock formations that punctured through the whenua between Alexandra and Roxburgh welcomed us into the valley where it just so happened every bountiful fruit was in season.
Overfull branches of apricot trees drooped on the ground, dragonflies danced across the waters, and our taste buds were treated with the most delicious ‘tino reka’ fruit I had tasted in years.
Peaches, nectarines, plums in every colour, juicy ruby red cherries, apricots – we ate it all! But like Eve in the proverbial Garden of Eden, it was one bite from an early-season apple that got me. I was immediately transported back to the summer days at my grandparents, the full flavoured taste of what is now referred to as ‘heritage’ fruit from generations-old trees powerfully snapped me straight back to that time and place in my life.
There I was, wishing I could fill my car boot with cases of fruit so I could take it home for preserving, but travelling doesn’t bode well for such things, so that will have to wait for another summer.
Through that one bite, one other poignant thought came through – it reminded me what kai should really taste like, rich with flavour, grown in ancient soils, preserved by generations of Kaitiaki – so it left me wondering – what on earth were those lame substitutes purchased and consumed most regularly via supermarkets?
When we pause, take a breath, and truly consider the intimate connection between our taiao (natural world) and the kai that we eat, the weave between the two is often an exploration of seed, culture, soil, sustainability, and sourcing.
In my Ao, there’s a massive focus on knowing where our kai is grown, how sustainable it is, what kind of seed is used, and most importantly, how it tastes, but enjoying both the exploration and tastes of Raumati has me feeling even more intensely to become proactive and lean into those innate connections even more.
I come from a great whakapapa of gardeners, so after many months of travelling and exploring, I’m looking forward to a new type of adventure: getting into some whenua, nurturing some kakano, and growing some of our own kai.
We are blessed in Aotearoa to have Kaitiaki who are truly devoted to growing, nurturing, and developing ways in which every person, every whānau can potentially explore, connect, and grow their own tasty kai – from soil to seed, to plate – now that’s an exploration in and of itself.
Hannah Harte
Patreon: HRMNZ | @hannah_harte_
It’s been a little over a year since I joined the awesome team at Avenues, where I kicked things off with an article about my favourite Ōtautahi live music venues and the looming possibility that we might lose what I believe makes this city such a vibrant and creative place to live.
These venues have become even more important to my son, husband, and myself over the last year as we launched our band, Moider Mother, into the world. We couldn’t have asked for a warmer reception, playing multiple gigs in multiple venues, including two fundraisers with over a dozen local bands. We have met countless talented musicians from all genres, ages, and backgrounds, thriving in this very special scene. We’ve played a live-to-air and made the Te Ahi Top 10 with long-time favourite local radio station RDU 98.5fm, and we had wonderful experiences with the crew at Saltbox Studios. Saltbox (working alongside RDU and with support from the Christchurch City Council) engineered our first single for the ŌMAP NFT Collection and later provided the ideal acoustic space for the analogue recordings of our subsequent works. To top it all off, a fine fellow by the name of Matthias McGregor caught one of our early shows and will soon be releasing our debut album on his exciting new label, Leather Jacket Records.
It has been a mind-blowingly productive and successful year for the three of us,
proving just how special our city is when it comes to helping musicians in Ōtautahi become initiated on their odyssey and progress in the creative realm.
Among all this joy, it has been confronting to see a massive housing development appear absurdly close to Space Academy, directly across from Darkroom. I spoke to Taylor MacGregor from Save Our Venues, who referenced the promising results of 2023’s Christchurch City Council noise limit survey.
“The overwhelming positive response from the public in the CCC’s survey last year represents a mandate for District Plan changes and Council policy that provide a framework for the operation of live music venues and recognise the value they hold as contributors to the culture, night-time economy, and vibrancy of the Central City. While this is part of an exciting long-term vision for Christchurch, there are existing venues still faced with the prospect that the sound from live music will create conflict with new residents. There is a continued need for Council to work to mitigate this risk and preserve their important role in the future of Christchurch.”
The nightlife in Ōtautahi is something to be proud of; it is alive, thriving, everevolving, shifting, and changing. This is a rare and precious gem in the crown that is Aotearoa, which must be cherished and protected at all costs.
SUNDAY DRIVE
OWNED BY THE NELSON CLASSIC CAR MUSEUM
DRIVEN BY MIKE
WILSONAS TOLD TO Liam Stretch
PHOTO Mike Wilson
How many times have you ridden in a V16 bus? How often has your bus been part luxury car? The vast majority of us today will answer ‘never’, but back in its day, that was exactly what this glorious V16-powered 1930 Cadillac Fleetwood was. The car was imported by Jack Newman of Newman’s Coach Lines from the USA in 1932. Perhaps due to the Great Depression, he got it at a good price? Once in New Zealand, skilled coach builders turned this prestigious limousine into a bus. For years, it reliably ran between Nelson and Westport, carrying people and the post on rutted, dusty, muddy dirt roads in all weathers. It crossed swollen rivers where we now glide across above on bridges. It’s hard to picture now when you stand alongside it at the Nelson Classic Car Museum, especially as it now wears its original refined seven-seater limousine body, reunited with it in 1972. Once behind the wheel, though, if I don’t look back, I can pretend I have a busload on board. Maybe that’s even my young grandparents holding hands in the back row.
“My name’s Crocky... the nickname I’ve had my whole life. When I was six, I had a possum skin hat like the American folklore hero Davy Crockett. I never wanted to take off the hat.
“Where I feel most at home is the Southern Lakes, where I was born, but I had my school years in Christchurch after my mum moved here when my parents divorced.
“I buggered off overseas in the 2000s; at one point, I lived in New York. In the last 10 years I lived in Wellington, it had everything of a big city but like a small village, everything is accessible. Now I’m back again in Christchurch.
“I squirrelled and saved and saved and just brought my first home. It’s a new build with a vintage feel. I try and get around on my electric motorbike or my push bike, makes me feel like I’m on a mission. It’s the best way to
see the city. I feel bad using a car when I’m the only one in it. I like going tramping and nature is really good for me.
“My biggest thing at the moment – I have an addiction to thrift shopping. I think thrifting is so cool – there’s a real market for it, you know what you’re looking for, and it’s great for reselling stuff that’s already been created. I have a full-time job that’s stable, so it’s kinda become a bit of a side hustle.
“I’m currently collecting digital cameras. I have about 15. Op shops think they are no good as everyone is using their phones. I source the chargers, clean the cameras up, sell them on, and give them new life. Everyone’s going back to the Y2K era for nostalgic reasons; the noise of them clicking a photo – very cool.”
facebook.com/humansofchch
“This place is ELITE.”
R.M.J
“One of the best dining experiences I’ve ever had.”
Q.Y
“This is the first place I’ve dined in New Zealand, where I was fully satisfied with every single plate ordered…”
S.N
“Would give 10 stars if I could, amazing food…”
J.M
“World class dining in Christchurch.”
A.P
Contact us at www.rocabar.co.nz
