Avenues, May 2022

P27 CELEBRATE WHAT THRIVES

THE MAGAZINE CHRISTCHURCH LIVES BY

P37 A FOODIE’S GUIDE TO FIJI

P56 MINIMAL FUSS, MAXIMUM LUSH

ISSUE 202 | MAY / HARATUA 2022

KEEP MAKING FRIENDS It’s been a year since we started Arvida Good Friends and launched our community membership programmes in Christchurch.

Our members don’t let age slow them down. They love being active and social, enjoying pools, 50+ gym and activities at our Living Well Centre.

You are welcome here too. You don’t have to be a member to try Natter Café or our classes. Stop

by Monday to Saturday for a chat, a look around and have a coffee.

Throughout the first week of May, we’ll be hosting a number of anniversary activities and free daily events.

Everyone’s welcome, so grab a friend and get amongst all that’s on offer.

We’ll have our famous dog yoga (you’ll have to come and find out), music from the Christchurch Symphony Orchestra, fashion tips and tricks by Spoilt Boutique, there will be prize draws all week, and much more.

FREE EVENTS 2-7 MAY 2022 MON 2

AM Ignite music class with the CSO

TUES 3 PM CSO Quartet concert and afternoon tea WED 4 AM Linden Leaves fragrance blending class PM Wine tasting with Whistling Buoy THUR 5 AM Optimal ageing tips with On-the-Go Physio PM Birthday Quiz and pizza FRI 6

PM Dog Yoga

SAT 7

AM Fashion for Winter with Spoilt Boutique

LIMITED PLACES. BOOKINGS ESSENTIAL. GOODFRIENDS.CO.NZ | 0800 20 41 20

47 Whiteleigh Avenue, Addington 0800 20 41 20

YOU R FIJ I ISL AN D E SCAPE D I SCOV E R YO U R PI C TU R E PE R FEC T PA R A D I S E

P: +679 670 70 0 0 | E: RESERVATIONS. MOMIBAY@MARRIOT THOTEL S.COM W W W.FIJIMARRIOT T.COM

YEAH South Town’s ’73 Citrus.

Consider it a booze-free mimosa.

EDITOR’S NOTE Pegasus Bay’s new deli offering – a bold reinvention for this icon.

Eating around

Ashley Bloomfield.

You’re stepping down; we salute you, sir!

The Theatre Royal’s Big Ask. Help them raise the curtain!

Resene Aubergine A deep wine red, the deepest and darkest eggplant burgundy.

NAH April gave us four seasons in one day. Knits in the morning, shorts after lunch.

Over explaining waiters. We don’t need to know how to ‘get the best out of’ our flatbread.

Confidently clueless people on social media – we can see where you work, Brian.

Reality show cults – it’s the new soap opera, but with real scuffles and tears.

I

’m engaged to a pastry chef. Sorry, everyone.

Even so, I admit defeat in the kitchen – somehow, over the decade I’ve been with The Chef, my cooking powers have dwindled to nearextinct levels of mediocre. I even had to message him recently for a reminder on how to boil an egg. Seriously.

Food connects us all in some way, shape, or form. I’m in the thick of it with The Chef’s business. I see beautiful sweet creations on the daily – and when it boils down to it, it’s all in the name of celebrating love. You either love your workmates, your family, or your significant other. You want to celebrate their lives or wish them well on their next journey, or maybe it’s just to remind them they’re lovely. Good food equals love. The feelings you get when you break bread are shared experiences.

This issue is also packed with ‘escape plans’ for the impending colder months. There are plenty of incredible destinations for you to explore – from Wellington to the Bay of Plenty to even the tropical sands of Fiji. The ultimate getaway for you could be within these very pages! All I ask is that you take me with you.

I had a recent experience of an intrepid overnighter to the West Coast, thanks to our friends at Kiwirail. There is a stack of incredible beauty just outside our front doors. Christchurch to Greymouth in five hours – along the edge of the Waimakariri River, through the plains of Canterbury, with the best backdrop of the Southern Alps and miles and miles of native beech forest. It made for a perfect weekend, and I hope you enjoy reading about it in this issue.

Eat and Explore. It’s less of a request and more of a mantra. Go well.

Joshua Brosnahan Editor

Our city’s reducing canopy!

Let’s plant some trees!

4

Together, let’s make things beautiful Our interior consultants love what they do.

In your home or ours, they work with you, combining your ideas with their expertise to create a truly beautiful and inspiring space. With an extensive range right at their fingertips, let our experts do the hard yards and help create a space designed perfectly for you and your lifestyle.

Bok Dining Table by Ethnicraft

0800 888 999 | mcw.nz Interior Design | Furniture | Curtains | Blinds | Beds | Linens | Flooring | Wallpaper

Integrity.

Passion.

Professionalism.

We’re in real estate for the long haul.

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

See the results for yourself

ahteam.co.nz

Preparing food on Nanaku. Read about it in A foodie’s guide to Fiji on page 31.

Avenues.

THE MAGAZINE CHRISTCHURCH LIVES BY

THE TEAM Publisher Editor Art Director Accounts & Admin Sub-editor Advertising

Lisa Phelan Joshua Brosnahan Lucy Arnold Hilary Armstrong Liam Stretch Shelley Eccleton

lisa@27publishers.co.nz joshua@27publishers.co.nz lucy@27publishers.co.nz accounts@27publishers.co.nz liam@27publishers.co.nz shelley@27publishers.co.nz

PRINT Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS Corentin Esquenet, Wendy Riley, Courtney Reid, Shelley Sweeney, Jen McBride, Charlie Rose Jackson, Lynette McFadden, Ali Jones, Dr Reuben Woods, Amelia Norman, Kate Underwood, Cameron Woodhouse, Sarah Rowlands, Tirohanga Photography, Frederick George Radcliffe

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

Speak to Adam today

P 03 375 4710 M 027 327 7298

40

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.

City Mall, Christchurch OPEN MONDAY TO FRIDAY 9am–5.30pm SATURDAY 9am–5pm SUNDAY & PUBLIC HOLIDAYS 10am–5pm PHONE (03) 379 7400 Shop online now at ballantynes.co.nz

CONTENTS

37

32

42

26

24

EAT & EXPLORE

26

CELEBRATE WHAT THRIVES

32

A WARM BAY OF PLENTY WELCOME

37

A FOODIE’S GUIDE TO FIJI

42

WILD, WILD WEST

56

MINIMAL FUSS, MAXIMUM LUSH

10

CHIT CHAT

42

12

CULTURE CLUB

45

CLINK!

14

WATCH THIS SPACE

46

PALATE

16

COUTURE

58

HOME

18

PAMPER

68

SUNDAY DRIVE

20

LOVE LOCAL

70

ALL ABOARD

22

HERITAGE

72

HUMANS OF ŌTAUTAHI

8

DESTINATION

EAT & EXPLORE THE TANNERY

THETANNERY.CO.NZ

CHIT CHAT

PLATTER DREAMS Grater Goods can cater your next event. The team whips up incredible plant-based grazing platters to take your occasion to the next level. Picture a smorgasbord of the best vegan charcuterie, cheeses, spreads, crackers, bread, fruit, and more. Platters can be collected or delivered; conditions apply. gratergoods.co.nz

FOR EVERYONE

TIME FOR TASTE In May, the annual food festival Taste Selwyn returns, featuring dishes from eateries, cooking demonstrations, and producer workshops. Taste Selwyn has your next dining experience sorted!

Grab your ticket to a cooking demonstration and producer workshop to learn about cooking with some of Selwyn’s ingredients. selwyn.nz/taste

Now we’re getting into the chill of it; Langdon’s Quarter has dining options for you to stay warm, relaxed, and well-fed.

Located at the south end of Northlands, there’s a little something for everyone.

Have brunch at Tank or The Coffee Club or lunch at Sushi Express or Katsubi. Sit down and enjoy a global selection with some Ippin, Adana Grill, Royal Roasts, or Mumbai Express. Dine-in at the iconic trio Lone Star, Sal’s Pizza, or Nando’s – making it even better, they’re open late! Treats are also on the menu with eateries like NZ Natural, open seven days a week, until 7pm every night, with late nights Thursdays and Fridays. @northlandsnz

SIMPLY VEINS We all know someone with varicose veins or someone with a story, now there is an affordable way to fix them. Simply Veins, with modern, affordable treatments, is around half the price of normal private treatment. With clinics around the country, increased interest from Christchurch patients has led to Simply Veins now opening a local clinic. Simply fill in a form, send pictures, and the team will touch base with you. This is a nurse-led service with treatment by a vascular specialist, ideal for people without the luxury of medical insurance.

It’s, well, simple. Head to the website for more information. simplyveins.co.nz

Lift, Lighten & Brighten Deluxe IPL with collagen stimulation MAY SPECIAL

$250

NOW

SAVE $100

ACCREDITED DOCTOR NEW ZEALAND SOCIETY OF

COSMETIC MEDICINE

Tel: 03 351 3241 80 WAIRAKEI RD FENDALTON

CHIT CHAT

THE LOVE OF WOOL The Grumpy Merino produces NZ-made merino knitting yarn, blankets, and throws, all 100 per cent traceable to the sheep at The Grampians in Culverden. Knitting yarn is available in 8ply natural, navy, and pink; create your own knitting kit on the website!

The winter ’22 range of blankets arrives soon. thegrumpymerino.co.nz

MOLESKINE MEMENTO Never forget a trip with the Moleskine Traveller’s Journal. A structured before and after record of every journey you take, from weekends away to lifechanging trips and everything in between.

The intro pages are packed with practical tips and tools, including an eight-year calendar and timeline for serious travel planning. The Travel Memories and Wish List section allows you plenty of space to dream of holidays past and future.

Take your pen and travel experiences and transform the blank pages into a scrapbook of tickets, photos, receipts, maps, and mementoes when you return.

Get travelling!

YOUNG ADVENTURESS Self-described as ‘a normal girl living her biggest, messiest dreams’, Canterbury-based and popular travel blogger Liz Carlson has been featured by Condè Nast, Time, BBC, and more.

She’s travelled through more than 60 countries and seven continents over the past decade.

Check out her blog for your travel inspiration. @youngadventuress

milligram.co.nz

CELEBRATE GOOD FRIENDS BRING OUT THE LINEN In the first week of May, Arvida Good Friends is celebrating one year since launching its community membership programmes in Christchurch. Join the celebrations and win prizes all week at the Living Well Centre with free daily events and activities. Check out the schedule to learn more.

A&C Homestore in The Crossing is a go-to when thinking of bringing an evaluated dining experience to your home. Their French Flax linen range has recently expanded to include a special edition dining range. In a range of sizes, and in Olive (pictured), Dove, or Toffee, you’re sorted for your next dinner party.

book.goodfriends.co.nz

achomestore.co.nz

Simplify your life…

Over 20 with short sightedness, long sightedness, astigmatism, or difficulty with fine print in your 40s?

With over 25 years’ experience, trust the care and expertise of Dr Kent and his team at Fendalton Eye Clinic, offering visual freedom with the safety and accuracy of our laser eye surgery.

Book online for your face to face or virtual free laser assessment with a member of our experienced team.

LASIK.CO.NZ

0800 DR EYES

10 Otara St, Fendalton, Christchurch (Adjacent to Fendalton Mall) LASIK

·

SMILE LASER

·

PRK

·

C ATA R AC T S U R G E RY

CULTURE CLUB

Fish and Floyd

Liam Stretch Culture Editor

T

his month’s theme focuses on ‘eating and exploring’ – two of my favourite things. When I think of times when these have been combined with my cultural loves, one adventure stands out.

It was 2019, and I was in ‘San Francisco of the South’, Invercargill, for the Pink Floyd Experience’s rendition of The Wall.

It was prior to arriving at the stunningly restored Civic Theatre that I had the best tempura of my life – so far. This little Japanese place, Koji, in a former fish and chip joint, served up the freshest fish tempura, which I’ll probably never forget.

It’s funny how that night is printed into my mind; the musicians from The Experience were also unforgettable.

Anyway, enough nostalgia. Here are three things that I’m loving now.

WILLIE’S WORLD

TEA AND CROSSBONES

I never thought I would find myself listening to new Willie Nelson music. He didn’t strike me as having the energy to produce new tunes. Oh, how I was wrong, and I’m glad I was. His latest LP, A Beautiful Time, coincided with his 89th birthday and is raw, intelligent, and exceptionally listenable. My favourite track is the introspective Energy Follows Thought – it’s what you get when you’re a country artist who is also a hippie.

Our Flag Means Death, created by David Jenkins, is a refreshing take on the pirate world. Not since Jack Sparrow’s buffoonery have we been able to laugh at pirates in pop culture, let alone identify with them. This clever television series has some familiar Kiwi faces, with Taika Waititi and Rhys Darby taking leading roles. It’s absurd, funny, and oddly, extremely heartfelt in places. It’s a mustwatch on Neon.

BLUE IS THE NEW YOU The Blue Zones Kitchen: 100 Recipes To Live To 100 is beyond a cookbook and centres around the ‘blue zones’, the top five places around the globe where people live the longest: Sardinia, Okinawa, Nicoya, Ikaria, Loma Linda. This is a social study of those that have unlocked the proverbial fountain of youth and their recipes. The photos are excellent also, worthy of your coffee table as much as your kitchen.

FINAL CALL. The last Spire Apartment is selling now.

This 5th floor, two bed, two bath, quality home enjoys elevated views over Christchurch’s cityscape.

Whilst it doesn’t include a carpark, your commute to the CBD is just a 30 sec trip in one of the building’s three elevators.

506/64 KILMORE ST $799,000 VIEW Contact Aaron Pero 0275 227667 aaron.pero@harcourts.co.nz GRENADIER REAL ESTATE LIMITED LICENSED REAA 2008

CULTURE CLUB

DINOSAUR REVOLUTION Dinosaurs are descending on Canterbury Museum in a new exhibition that will be a hit with families and dinosaur enthusiasts alike.

Dinosaur rEvolution: Secrets of Survival features skeletons, fossils casts, and huge animatronic dinosaurs. But these aren’t dinosaurs as you know them – new fossil finds in China, including dinosaur skin, feathers, and quills, have forever changed our image of these primeval giants. Discover how horns, spikes, quills, and feathers helped dinosaurs survive and learn about the true evolution of the dinosaurs.

Entry is $10 per adult and $5 per child, with family passes available.

On now, Canterbury Museum canterburymuseum.com

THE GIRL ON THE TRAIN

NIGHT LIGHT

Music Of Harry Potter

The Girl on the Train follows Rachel Watson, a recent divorcee whose life has completely fallen apart. The ‘girl’ in question, Megan, part of a couple that Rachel watches from the train each day, suddenly disappears, leading Rachel to involve herself in the investigation.

As Rachel delves deeper, she unearths secrets that no one was prepared for. You’ll be guessing until the very end.

Two dynamic choreographers from the New Zealand Dance Company will indulge your senses in a transportive performance dashing between fiction and reality. You’ll float through time and space with The Fibonacci by NZDC Co-artistic Director Tor Colombus. Then, you’ll be ground down with feeling in the world premiere of emerging Māori choreographer Eddie Elliott’s Uku – Behind the Canvas.

Described as a one-of-a-kind film and music experience, The Magical Music of Harry Potter is a unique and enchanting evening where original actors, star soloists, a choir, and an orchestra bring the boy wizard’s world to life! Be mesmerised by a programme filled with music from the films, and the evening will become truly spellbinding with illusions from Rob Lake, one of the world’s leading magicians.

21 May–25 June, Court Theatre courttheatre.org.nz

4 May, James Hay Theatre, Christchurch Town Hall, nzdc.org.nz

29 May, Isaac Theatre Royal isaactheatreroyal.co.nz

WATCH THIS SPACE My, but that’s a nice fat sandwich you’ve made…

Artist Cape of Storms Date 2020 Location Central City “My, but that’s a nice fat sandwich you’ve made…” Cape of Storms’ retro-inspired collaged paste-ups have become a common sight across central Ōtatutahi, pasted onto surfaces from brickwork to utility boxes, like winking jokes for the passing audience to overhear. Bringing a sense of humorous absurdity to the streets, the artist searches through vintage magazines and publications, snipping anything of interest with a magpie-like curiosity before compiling disparate pieces together in playful juxtapositions. As part of the Slap City creative collective, Cape of Storms is part of the new wave of urban artists that have emerged in Christchurch over the last few years; creatives who favour stickers, posters, and wheat paste as their materials of choice. The resulting cacophony of styles and images across the urban landscape has ensured a greater sense of diversity in the city’s urban art profile, where anyone can participate. Regardless of whether they draw digitally or in pen, whether they paint, stencil, collage or remix, the possibilities are endless.

“Everyone agreed.”

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

COUTURE

SEASONAL CHIC The weather is changing, but that doesn’t mean you can’t keep your style in check. These picks from local stores make the most of the season.

Marle Pepper Shirt, $300 ballantynes.co.nz | JW Anderson Small Chain Hobo Bag, $1539 ballantynes.co.nz | Beatrice Check Coat $999 perriam.co.nz | Diptyque Eau Rose Eau de Toilette, $248 meccabeauty.co.nz | Re/done 70s Ultra High Rise Wide Leg Pant, $549 workshop.co.nz | Morton Boot, $329 kathrynwilson.com Curated by Courtney Reid

16

COUTURE

Create the wardrobe you love

H

igh-quality, well-designed clothes will be loved – and loved clothes last.

Aletheia Apparel began with the goal of making long-lasting, wellfitting, versatile clothing that is as unique as its wearer. Limited production ensures Aletheia’s customers stand out in a crowd.

The quality workmanship means their brand values of exclusivity and outstanding quality are never compromised.

Distinct from typical women’s fashion, Aletheia Apparel provides an altruistic purpose; every purchase includes a donation to the New Zealand Cancer Society – whether one of their Megan hats or a monetary donation.

Carefully chosen designs are offered in two collections each year. For each garment, design elements are selected, and options for custom sizing allow for every garment to be as individual as its wearer. Ethically made in the Canterbury region, choosing to produce madeto-order avoids waste from overproducing sizes and colours that don’t sell. Although the

lead time for garments can take up to four weeks, wardrobes are cut, sewn, and finished with a close eye on detail and quality.

Mandy Fleener is the maker behind the label. Aletheia is the Greek word for “truth” and highlights the truth expressed in fit, style, and service that Mandy strives to provide.

“I love the creative process, the challenge of working through unique body issues, and the joy of true beauty. It’s fantastic being able to do this and support people affected by cancer. I would love to do more!”

As a small brand, Aletheia may not be everything to everyone. Still, Mandy is confident in the efforts being put forth to educate and inspire already thoughtful customers into becoming more conscious consumers by buying fewer, higher-quality pieces that stand the test of time.

Aletheia Apparel is meant to be loved and worn over and over again, helping form the ethos of the brand: Create the wardrobe you love!

aletheia.nz

17

PAMPER

FEELING WINTERFUL

EYE ESSENTIALS Presenting Clinque’s Full-size High Impact™ Mascara, Pretty Easy™ Liquid Eyelining Pen, and Take The Day Off™ Cleansing Balm, all in a handy set to see you through scarf season with a dramatic eye – the only part of you, you can’t rug up!

1

2

ILLUMINATE THIS

Emma Lewisham’s Illuminating Brighten Your Day Crème delivers unparalleled brightening. Uniquely proven to boost collagen in vitro production, provide 72 hour deep hydration, and gently exfoliate skin, it reveals lifted, luminous, and brilliantly bright skin.

ballantynes.co.nz

ballantynes.co.nz

LOVE LILAC A modern and romantic floral symphony. Amouage Lilac Love has top notes of lilac accord, heliotrope, peony, gardenia and heart notes of orris, cocoa bean, and tonka bean. By the time you’re leaving the office, you’ll be enveloped in sandalwood, patchouli, and vanilla.

4

3

RADIANT SKIN, MADE IN WINTER Winter is the ideal time for laser treatments while sun exposure is minimal.

Transform Clinics’ treatments reduce signs of ageing, sun damage, pigmentation, scarring – to reveal a smoother, fresher, youngerlooking you! Book a free consultation today.

worldbrand.co.nz

SUNDAYS ARE FOR… This 100 per cent mineral sunscreen formula is the perfect 4-in-1 to reach for daily. Acting as a primer, moisturiser, SPF, and collagen-booster, this Naked Sundays sunscreen is safe for sensitive skin. Once rubbed into skin it becomes transparent giving an airbrushed finish.

5

transformclinic.co.nz

6

BOLD BEAUTY

Get inspired by Gucci’s Rouge De Beauté Brillant.

Pictured here is the bold 714 Jody Wild Mauve, with its creamy, moisturising texture. You can control the intensity through the number of coats applied, making it easier to try out new bold shades.

meccabeauty.co.nz

sephora.nz

18

LOVE LOCAL

THE FITTING ROOM

BABYFACE

The world of maternity and nursing bras can be new and confusing! The Fitting Room will give you the specialist help you need. With expert in-store fitting service and guidance online, you can find your best fit through every stage of pregnancy and breastfeeding. In stocking quality brands such as New Zealand brand Hotmilk (pictured), they have supportive and comfortable nursing bras and camisoles, including some fantastic multi-fit styles ideal for gifts.

Why choose 100 per cent mulberry silk for your skin? Silk is well known for its natural antibacterial and anti-microbial properties, but what is less well known is that it is also antiviral.

In today’s world, we do what we can to keep ourselves safe.

Choosing silk over cotton is one thing we can do – and your skin will thank you! Lovingly sewn with three layers of pure silk, the chin gusset and adjustable ear straps ensure a close fit.

Optional filters give you an extra level of certainty.

thefittingroom.co.nz

babyface.co.nz

SKIN REJUVENATION CLINIC

INNER STORAGE

The top non-surgical skin-lifting and glow-boosting skin treatment for 2022 is IPL (Intense Pulsed Light). IPL uses the power of light to eliminate the signs of ageing, sun damage, and broken capillaries. IPL improves the texture and tone of the skin by reducing the pigmentation caused by sun damage, treating vascular lesions, tightening pores, and stimulating collagen to lift, lighten, and brighten, giving skin a healthy, luminous glow.

Inner Storage can help you declutter your garage and kitchen by providing high-quality garage and kitchen storage solutions to suit your lifestyle. From wall storage, garage cabinets and flooring to bike, kayak, and tool storage. From kitchen internal dividers and drawer organisers to plate and knife holders, spice racks, and pantry storage options.

Inner Storage uses only top quality products, from a range of trusted suppliers, for functional inner storage solutions.

skinrejuvenationclinic.co.nz

innerstorage.nz

20

LOVE LOCAL

ŌPUKE THERMAL POOLS AND SPA

AMURI ESTATE

Ōpuke Thermal Pools and Spa is the latest wellness destination in Methven, Canterbury, just an hour out of Christchurch. Step in and soak your stress away in a sensational array of solar-powered, river-fed pools surrounded by superior views of the Southern Alps. Or unwind and enjoy the globally inspired spa treatments uniquely tailored to you. These thermal pools are sourced from the mountains and powered by the sun.

Amuri Estate offers luxury accommodation and the perfect setting for weddings and functions, all overlooking the beautiful high alpine basin of the Southern Alps. It has three well-appointed rooms and a self-contained one bedroom cottage, all with panoramic views of majestic mountains, the braided Waiau River, high country stations, and Hanmer village, which is minutes away. Amuri can hold up to 200 people with different spaces to suit your needs.

opuke.nz

amuriestate.co.nz

SILVERSTREAM HOTEL, KIMBELL

EDGEWATER

Nestled in the foothills of the Mackenzie Basin, right between Fairlie and Lake Tekapo, sits a popular destination for weekend cruisers and passers-by: the historic Silverstream Hotel in Kimbell. With a great selection of all-time favourites and craft beer on tap, this iconic country pub has built a reputation for “great oldstyle hospitality” and “excellent food”. Stop by and see for yourself this autumn and winter!

Experience the seasons at the water’s edge of Lake Wānaka.

Edgewater has a range of accommodation to suit your needs, from hotel rooms to spacious one and two-bedroom apartments. These are perfect for a family getaway or perhaps try the deluxe one-bedroom suites. Dine on the lakefront patio with a local, sustainable, and seasonal menu inspired by the land. Book directly online, and you’ll receive the best price guaranteed.

silverstreamhotel.co.nz

edgewater.co.nz

21

HERITAGE

Cakes and confectionery on High Street

S

andwiched between the iconic White Hart Hotel and the Universal Boot Depot at 223-225 High Street was the business founded by Mr James Freeman, a pastry cook and caterer. Opened in 1891, the building had undergone extensive renovations, making it into one of the city’s finest and most modern refreshment rooms of the time.

After browsing through Strange and Co department store, the 1906 Christchurch shopper could use the passageway leading from there into the premises of James Freeman Ltd to purchase ‘First-class Refreshments and Confectionery’.

From 12 o’clock till 2pm, three courses served with tea or coffee could be had for one shilling. Baron Solomons, one of Sydney’s ‘greatest’ piano soloists, performed with his orchestra each afternoon, during which time a sumptuous afternoon tea would be served.

James had many years of experience working in bakehouses in London’s West End, including his family’s business in Kingston Upon Thames, where they made bread and confectionery for the aristocracy. He brought that extensive business and operational knowledge to this Christchurch business, and

a lot rode on its success. James had sold the contents of the four-bedroom family home and moved his family in above the new shop.

Talented bakers from throughout Europe were drawn to work for James Freeman. He had a reputation for supplying Canterbury with quality goods and catering as good as any found on the Continent. Christchurch customers were able to enjoy all manner of exotic delicacies, and James was able to develop one of the most successful and well-known businesses of its kind.

One such baker was Scandinavian Veygo Sorensen, who worked as a foreman for James Freeman before setting up his own business in 1887. ‘Vienna Bakery and Confectionery’ created pastries and confectionery and catering for balls, parties, suppers, schools, and tea meetings. In Veygo’s premises located opposite the BNZ on the corner of High and Hereford streets, it was not uncommon to hear French, Italian, Spanish, German, and Scandinavian languages spoken.

Christchurch was developing into a European city in the South Pacific, reflecting the best of what its immigrant inhabitants had left behind in their Mother countries.

lostchristchurch.wordpress.com 22

telephone 03 35 1 77 6 4 ho l l y l e a.c o.n z

historic & iconic

The very best in care and retirement living.

Eating for good

Kate Underwood, Guest Food Editor @relishthememory

A

s an ever-hungry food writer, storyteller, and communicator, I like to think that when I eat, I eat for good. So it’s a delight to be here to help season the pages of this cherished Canterbury publication for this food-focused issue.

With a life deeply immersed in the food realm, I speak, create, observe, devour, and write about it, in all its wondrous forms. My childhood was shaped by eating, growing up in the small town of Te Puke in the Bay of Plenty, where kiwifruit reigns supreme, citrus drips from the trees, and avocados line the rural roads.

There were whitebait fritters from Dad’s catch in the Kaituna river, marmite and cottage cheese sandwiches at school (evidence of a 90s kid amidst that dreaded low-fat era), and highlighter pink buns to greet us for afternoon tea (shoutout to Tom’s who have brought back all our childhood dreams with their version). I established a thriving Christmas cake business at high school, studied nutrition at Otago University, and then spent several years representing NZ’s favourite tuber, working across marketing and communications for Potatoes New Zealand.

Today my work is focused around celebrating and supporting the incredible people doing wonderful food-related things across Aotearoa. I hang out on Instagram at @relishthememory, where I share plates,

people, and places I’ve enjoyed and think other people might too.

I contract to small food businesses who need a hand with their socials, brand voice, or storytelling. However, most of my week involves working for the not-for-profit Eat New Zealand, a national food movement working to connect people to our land through food.

We do this through a multitude of ways which you can read all about on page 28. If you’re interested in learning more about our food culture, food systems, or the Aotearoa food landscape – this is the place.

A core part of the reason I moved to Christchurch in early 2021 was the thriving food scene that has emerged here. We’re so lucky to have eateries like Gatherings, who’ve built community and changed the way we think about restaurants and culinary precincts such as The Welder, New Regent Street, and Riverside, which have become hubs for human connection.

It’s been a tough few years for many in food, particularly hospitality. These are the places where we come together to socialise, make memories, and celebrate life’s precious milestones. The small (often owner-operated) restaurants, cafés, and bars that we frequent create our city’s culture, and if we want them to survive, as eaters, we must eat out. It’s a worthy and rewarding role we can all play to help build a flourishing and truly delicious world.

25

EAT & EXPLORE

Celebrate what thrives WORDS Amelia Norman

I

packaging, and long-life additives. Made North Canterbury members must meet internationally recognised provenance criteria in order to sign up, meaning consumers know, without a doubt, that a Made North Canterbury member product is as local as can be.

Whilst the #supportlocal movement picked up huge amounts of steam during recent lockdowns, supporting local goes much, much deeper than a feelgood hashtag on social media. To support a small, local business is to support your local economy, your local community, and your local families. By choosing local, you’re choosing to support somebody’s dream and keep their dream afloat for the betterment of your community. The collaboration and support of other local businesses within the Made North Canterbury community is huge, meaning for each local business you choose to back, the flow-on effect reaches far and wide.

Indeed, Christchurch retailers are increasingly aware of consumers’ desire to purchase food and beverages made in their backyard, with numerous New World supermarkets throughout the city, speciality grocers like Riverside Market and Frances Nation Grocer, and countless cafés and restaurants now stocking and serving Made North Canterbury member products. With over 70 members producing everything from wine, beer, gin, and mead to gourmet black truffle, fresh microgreens, roasted hazelnuts, merino lamb, handmade goat’s cheese, crackers, honey, eggs, and hemp hearts, supporting local has never tasted so good.

f you’ve ever spent time in North Canterbury, you’ll know the land is vast, beautiful, and highly productive.

This mighty region stretches from the Waimakariri River inland to Oxford, Culverden, and Hanmer Springs and all the way up to the north end of Kaikōura; an expansive area home to over 90 vineyards, immense beef, sheep and crop farms, forests rich with wild game, productive market gardens, orchards, nut groves, truffiѐres, and apiaries, as well as rivers and a coastline full of kaimoana. And working away amongst it all is a busy community of clever people growing, crafting, and producing an abundance of deliciousness.

Back in 2020, this community of North Canterbury food and beverage producers highlighted the need for an overarching brand under which they could collaborate, connect, and grow. Thus, Made North Canterbury was born. Made North Canterbury is an online platform and provenance brand that highlights and celebrates what’s grown, made, reared, and caught within the thriving North Canterbury region. As an initiative of Enterprise North Canterbury, it showcases everything from the little-known producers, growers, and makers to the popular breweries, wineries, restaurants, and farmers’ markets that call North Canterbury home.

For consumers, the Made North Canterbury brand is a symbol of authenticity and traceability, enabling them to support local while purchasing the freshest food without the need for extensive food miles,

madenorthcanterbury.co.nz

27

EAT & EXPLORE

Our food culture

E

at New Zealand is a national food movement founded by Chef Giulio Sturla of MAPU restaurant (previously Roots) in Lyttelton in 2015. It began as a series of conversations about our food and the things that influence it. It has grown into a leading cross-sector organisation committed to telling the Aotearoa Food Story through activations such as the Hui, Feast Matariki, and the Eat New Zealand Kaitaki (nextgeneration food storytellers).

Eight years later, Eat New Zealand will host ‘The Most Important Food Conversation in Aotearoa’ – the Eat NZ Hui + Eat NZ Grains 2022 on 3 and 4 May at the Majestic on Durham in Ōtautahi. This annual two-day gathering will bring together people from across all food system levels with a day focused entirely on eating New Zealand grown grains.

Eat New Zealand’s vision is to connect people to our land and ocean through food. Initiated by chefs and other food people, the movement encourages and enables collaboration between all levels of the culinary chain.

It is about working to build resilient food communities, regenerative food systems, and increasing our unique kai credentials.

Chef, writer, and farmer Nadia Lim will lead the day of talks as MC, alongside one of the world’s most famous chefs and food minds, Dan Barber of Blue Hill at Stone Barns New York, and star of the Netflix series, Chef’s Table. He is considered a global leader in the farm-to-table movement, and this is a unique opportunity to have Dan focus on Aotearoa. He will feature as the virtual keynote speaker on both days and will have some fascinating insights to share.

The theme of the 2022 Hui is #LotsofLittle, small and diverse solutions at uncertain

times. This discussion will bring together people from all aspects of food in Aotearoa, from food production to transformation to hospitality, experience, and celebration.

On 3 May, the Hui will cover conversations from pasture to the ocean, from community to food retail to restaurants, from food waste to our kai stories through the eyes of the next generation. It will challenge thinking and reimagine a way forward.

“The work that Eat New Zealand is doing to focus and encourage food culture in Aotearoa is admirable. They’re seeking to better connect our farmers and fishers with eaters, as well as reminding us about the importance of celebrating who we are as a food nation,” Nadia Lim says.

On 4 May, the focus will be on NZ Grains, supported by the Foundation for Arable Research. It will bring together farmers, scientists, bakers, millers, chefs, and eaters to imagine a Local Grain Economy for Aotearoa.

“At a time when war and global supply shocks are prevalent, never has there been a better moment to consider food resilience and security for one of our most important staples here in Aotearoa,” Ivan Lawrie from FAR says.

The Eat NZ Grains day will feature the launch of two exciting initiatives. Firstly the Manaaki Loaf, a mana-enhancing bread designed to contribute to the community and baked by some of the country’s leading bakers. As well as a delicious project with Griffins, ‘The Great Aotearoa Sampler Box’, where our best pastry chefs will recreate biscuits using entirely New Zealand grown grains.

If you can’t attend in person, both days will be streamed live online, recorded, and made available for ticket holders afterwards.

@eat.newzealand

28

EAT & EXPLORE

Wellington

Wellington adventure: Explore the culinary capital TOAST MARTINBOROUGH

KUIKUI LANE

Toast Martinborough, 20 November, showcases smaller wineries alongside top local favourites that have put Martinborough on the map as one of New Zealand’s top wine destinations. Add a range of delicious food offerings from well-known caterers and restaurants from across Wellington and Wairarapa, top it off with fantastic live music and non-stop entertainment, and you might just have the best Sunday ever. The premier wine and food event often sells out, so book early to avoid disappointment.

Inspired by the kui (nans) of the world, past and present, Kuikui Lane has opened on Wellington’s Victoria Street. Manaakitanga (hospitality and care) is front of mind at this cosy spot. It is a relaxed environment where you are always taken care of and can be yourself, just like at Nan’s house. Māori influence is weaved throughout the whole space. Order from the menu that’s in te reo, and pick from food and drink that’s locally sourced, such as Māori flatbread parāoa pohema and kumara chips.

toastmartinborough.co.nz

kuikui.co.nz

30

EAT & EXPLORE

Wellington

LIBERTY

VISA WOAP

Liberty is the latest venture from Steve Logan of Wellington’s fine-dining institution Logan Brown. The Cuba Street restaurant offers a range of different sized dishes, depending on your party size (and hunger levels). A menu made to be shared, the food is intriguing and comes from all over – you’ll be hard-pressed to nail down a category of cuisine, apart from very, very good.

Visa Wellington On a Plate is back this August, and foodies around the country are already salivating. Make sure you check out when your festival favourite is on: Dine Wellington and Cocktail Wellington both start on 1 August, and Burger Wellington from 12 August. How many burgers are too many burgers? Don’t answer that; just go with your gut.

libertyrestaurant.co.nz

visawoap.com

BEERVANA

MABEL’S

Expand your mind and enter the immersive beer wonderland that is Beervana, 19–20 August. As New Zealand’s pinnacle celebration of good beer, a new experience awaits around every twist and turn. This two-day festival at Wellington’s Sky Stadium attracts more than 16,000 attendees – with over half of them visiting from out of town.

Just a stone’s throw from Courtenay Place, Mabel’s is a Burmese restaurant that will transport you to the heart of Myanmar with every forkful of noodles and sip of broth.

Head in with friends for a meal that will warm both your belly and soul and take in the atmosphere of a restaurant that has been generations in the making.

beervana.co.nz

mabels.nz

31

EAT & EXPLORE

Bay of Plenty

A warm Bay of Plenty welcome As temperatures slide towards winter, a mini break in hotter climes is more appealing than ever. The Bay of Plenty is just a two-hour flight away and offers a vastly different landscape, experiences, and gastronomic delights that will warm your body and soul. This region is so much more than a summer beach destination. It offers a great mix of city sophistication and laid-back relaxation and the chance to bask in the sunshine no matter what you’re doing.

GET OFF THE EATEN TRACK CYCLING AND CIDER Captain James Cook aptly named the ‘Bay of Plenty’ after its abundant food supplies and bountiful gardens. Sample this region’s best local artisan products and meet the inspirational people behind them via a Taste of Plenty tour (tasteofplenty.co.nz) or Tauranga Tasting Tours (tastingtours.co.nz). Sample local cheeses, chocolate, olive oils, macadamias, smoked meats, mānuka honey, chocolates, gelato, and seasonal fruit, and visit a local winery or top restaurant. This is a great way to savour this region’s cuisine.

Te Puna’s award-winning Cider Factorie has literally been crushing it in the Bay since 2012. Its rural location is conveniently located very close to Ōmokoroa’s 19km coastal Cycle Trail, making it the perfect place to quench your thirst and have lunch while cycling through the countryside.

Enjoy a tasting paddle of four different ciders – the classic apple cider is hard to beat, but mojito cider and kiwi feijoa are also favourites. Plum, fig, and mulled cider are often on the menu.

32

EAT & EXPLORE

Bay of Plenty

TRUFFLE HUNTING

HOT POOL HEAVEN

Some of the best quality truffles in New Zealand are grown in Te Puke’s fertile soils. From Friday to Sunday throughout June and July is your chance to visit a dedicated truffière and hunt out your treasure. You can then enjoy complimentary truffle tastings and truffle-infused products such as salt, cheese, butter, and popcorn! Purchase whatever truffle treats you wish to whip up fine dining creations at home; it’s a truly unique and entertaining experience. To buy tickets, visit kitchentakeover.co.nz/trufflehunt.

If it’s tranquillity you seek, you’ll find the perfect place to unwind in the Bay. This region is home to many geothermal hot pools, including Mount Maunganui’s famous hot saltwater pools at the base of Mauao. Enjoy delicious fare at local eateries, take a stroll around Mauao’s popular 3km base track, and then soak away the afternoon in style. Fernland Spa, Ōropi Hot Pools, Sapphire Springs, and Awakeri Hot Springs are all surrounded by lush native bush for some quiet solace.

BREWS A PLENTY

FARMERS’ MARKET FUN

Bay of Plenty’s craft beer scene is exceptional, Meandering around markets is an excellent and there are endless tap houses to visit – each way to uncover all sorts of gems you weren’t boasting its own unique brews and flavours. expecting to find! Tauranga Farmers Market Mount Brewery’s offerings can be found at The sets up shop every Saturday morning at Rising Tide bar, while Mata Brewery has a tasting Tauranga Primary School, while on Sundays room in Whakatāne. Lumberjack Brewing and you can head to either Mount Mainstreet The Island in Papamoa also have taprooms, but Urban Market or Papamoa Farmers Market the easiest way to sample them all is to book a to buy everything from fresh produce, full day Brewbus tour at Brewbus NZ Craft Beer sourdough bread, and pastries to fresh Tours New Zealand. flowers and health products.

Plan your winter getaway to the Bay at bayofplentynz.com

33

EAT & EXPLORE

Waikato

Waikato foodie weekends With an abundance of fresh produce, talented artisan producers, and awardwinning restaurants, Waikato is perfect for your next foodie getaway. From sampling the cuisine on offer at fine dining restaurants and eateries using the freshest local produce to meeting the people behind the gourmet products at bustling farmers’ markets or imbibing at one of the local microbreweries, there is plenty to treat your tastebuds.

OOLONG, ANYONE?

ICE CREAM DREAMS

Those looking to quench their thirst can enjoy a cup of the world’s purest oolong tea at New Zealand’s only tea plantation at Zealong Tea Estate. Take a tour to learn the history of tea and enjoy a tea tasting of the award-winning, 100 per cent organic range before finishing up overlooking the plantation as you indulge in a decadent high tea.

Based in the increasingly popular foodie suburb of Hamilton East, cult-status Duck Island Ice Cream uses organic milk in its creamy creations, including flavours such as the award-winning roasted white chocolate and miso or blackberry and sage. Further afield, Matamata’s Kowhai Creamery and Raglan Gelato are also making names for themselves, scooping up tasty artisan treats.

34

EAT & EXPLORE

Waikato

DINE IN STYLE

SHOP LOCAL

From dining in Hamilton city overlooking the mighty Waikato River to authentic Italian in Cambridge, where lush trees and heritage buildings line the streets, dining in the Waikato is a seriously delectable business. Two-hatted restaurant Palate, in the heart of Hamilton’s CBD, creates excellent food paired with stunning New Zealand wine, while Mr Pickles, also in Hamilton and Alpino in Cambridge, have been marked as ones to watch by Cuisine Magazine in the recent Good Food Awards.

Depending on your style, choose a menu that suits you (or create your own) with produce and wares from the Farmers’ Markets held at Victoria Square in Cambridge on a Saturday morning and Claudeland’s Barn in Hamilton on a Sunday morning. Look out for sourdough loaves and tasty scones from Volare alongside locally produced honey and small goods and tables laden with fresh green produce, preserves, sweet treats, and more – it is too good to miss.

CRAFT BREWS

SAY CHEESE!

If you are looking to sample a tipple or two, head Fertile soils and a long-standing farming to one of the region’s brewers, including Good heritage have made the Waikato region George Brewery. With several award-winning renowned for its dairy industry, so it beer and cider or gin creations, there is sure to should come as no surprise that it’s also be something for everyone. Other passionate home to some of the best New Zealand microbreweries calling the Waikato home cheesemakers. Mercer Cheese and Meyer include Bootleg Brewery, Brewracracy, and Gouda Cheese are main-stayers and award Hopnotic. All have dedicated taprooms where winners on the national cheese scene you can sample a range of beers and enjoy tasty alongside Cilantro Cheese, specialising in bites from local food trucks at the weekends. artisanal goat’s milk cheese. waikatonz.com

35

Your New Playground is Open

Sheraton Fiji Golf & Beach Resort is Fiji’s newest and largest playground, inviting locals and travelers to enjoy meaningful connections and elevated guest experiences. The resort offers world class setting, service and scale of hospitality to Fiji, delivering new standards for dining, conferencing and events.

sheratonfiji

sheratonfiji

©2022 Marriott International, Inc. All Rights Reserved. All names, marks and logos are the trademarks of Marriott International, Inc., or its affiliates.

For reservations, call +679.6750 777 or +679.910 3900 or visit Marriott.com/NANSI.

EAT & EXPLORE

Fiji

A foodie’s guide to Fiji Good food is the perfect accompaniment to the sea, sand, and relaxing island vibes of one of our closest island destinations, Fiji. We’ve compiled a few of the latest culinary offerings for you to peruse – it’s time for you to get hungry for a mid-winter escape!

37

EAT & EXPLORE

Fiji

PIZZA DREAMS

BAREFOOT LUXURY

The food truck in Suva will make your pizza paradise dreams come true. ‘The Fiji Pizza’, topped with traditional smoked fish cooked in lolo (coconut milk), with rourou (taro leaves), capsicum, and onions, is a crowd favourite. Or try The Fiji Food Truck in Suva, an Insta-famous vehicle that serves up a host of goodies from fresh fish tacos and loaded fries to ‘Wahoo burgers’.

With an emphasis on the ‘barefoot’ in barefoot luxury, Sheraton Fiji Golf & Beach Resort has upped the ante at their new Tatavu Grill & Bar dining experience. Come together for a chic and spirited experience that embraces the complete essence of Fiji – they’ve got one of only three vertical grills in the world, championing artisan cocktails and iconic coastal flavours fresh from the grill.

fb.com/thefijifoodtruck

Available at Sheraton Fiji Golf & Beach Resort

FOOD SAFARI

KANU CUISINE

Enjoy a traditional Fijian Food Safari at Nanuku Resort Fiji. Trek through dense mangroves and visit a local market and farm to source ingredients like a local. Join your guide in the mangroves to learn how to catch crabs. Enjoy a ‘medicine walk ‘to learn the traditional uses of native herbs and spices. Visit a local market and nearby farm to bring back fresh Fijian produce, coconuts, breadfruit, and more for a warrior-cooked Fijian meal in the evening.

Based in both Nadi and Suva, Lance Seeto delivers what can only be described as a uniquely contemporary dining experience, using natural ingredients and traditional techniques at Kanu Restaurant. Chef Seeto has submerged himself in the Pacific way of life, history, and communities for the past decade. His cuisine is a fusion of flavours and a reflection of his travels and experiences. A journey through the new tastes of Fiji awaits you.

nanukuresort.com

kanufiji.com 38

EAT & EXPLORE

Fiji

FESTIVAL OF THE SENSES

CATCH AND COOK

The newest dining option on the block and also the largest restaurant in Fiji, being able to seat 322 guests at any time, Island 619 really is a festival of the senses! Located in the beating heart of Fiji, the newly renovated Sheraton Fiji Golf & Beach Resort has five live cooking stations, all equipped with a specialist chef. Whatever you’re craving, you’ll be able to get it here.

Likuliku Lagoon Resort, Fiji is an adults-only resort in the Mamanucas and offers a daily changing menu based on seasonality and the daily catch from the local fishermen, who will ‘catch and cook’ for you. Partake in a medicinal walk as a guest activity to understand the superfoods and plants on the island – these are all incorporated into menus and dishes wherever possible.

Available at Sheraton Fiji Golf & Beach Resort

likulikulagoon.com

GLAMP AWAY!

ALL NATURAL

Nanuku Resort Fiji sits on 550 acres of land on the Pacific Harbour coast with its own beach and an additional private island for glamping and tailored experiences. Fruit, vegetables, and herbs are grown on-site, and even honey is harvested from on-site resort beehives. Guests can accompany Nanuku tour guides to learn how to search for mud crabs, catch local freshwater prawns, and how to make lolo (coconut milk).

With an on-site organic farm and herb, vegetable, and fruit garden, Six Senses Fiji has a large new focus on wellness and sustainability for the destination. All tonics, bitters, and kombucha are made on-site, meaning no synthetic tonics or bitters are served at the bar. ‘Living Cocktail’ is one of their signature drinks; yes, it’s alcoholic, but with all homemade, non-synthetic, fermented ingredients for healthier cocktails.

nanukuresort.com

sixsenses.com/en/resorts/fiji 39

EAT & EXPLORE

Fiji

Your space to unwind in Fiji Wherever you go, there are opportunities for you to leave a positive impact whilst exploring and connecting with the local communities and the environment through Good Travels with Marriott Bonvoy.

SHERATON FIJI GOLF & BEACH RESORT

FIJI MARRIOTT RESORT MOMI BAY

The newly transformed resort is Fiji’s newest and largest playground and invites guests to enjoy revitalised culinary experiences at the Tatavu Grill & Bar for elemental dining, embracing the full essence of Fiji. Indulge in the ‘Festival of the Senses’ at Island 619 with its vibrant live kitchen presenting a variety of local and international cuisines. Stop by for a refreshing coffee and sandwich to go at 28g, famous for its Island Coffee Culture. Explore a range of activities, including Sheraton’s Side by Side programme, easily accessible championship 18-hole golf course, cultural entertainments, Denarau Farm, or enjoy relaxing spa treatments before you retire into your modern, chic, and comfortable rooms.

Escape to idyllic Momi Bay for ultimate relaxation and tranquillity. Floating effortlessly above the lagoon and only found on Fiji’s mainland, the luxurious adults-only Overwater Bures are perfect for romance seekers, with views of the ocean or lagoon from every window. The Duplex Bures and Lagoon Guest Rooms offer familyfriendly accommodation. Choose to swim in the lagoon, main pool with a swim-up bar or sunset infinity pool right by the elegant Fish Bar, which specialises in freshly grilled meats from the land and sea. Let the children enjoy playtime at the Turtle’s Kids Club while parents enjoy time together.

Bliss, with five star relaxation on tap.

SHERATON DENARAU VILLAS, NADI BAY

SHERATON RESORT & SPA, TOKORIKI ISLAND

As a part of Fiji’s largest playground located right next to Sheraton Fiji, the Villas are perfect for families or small groups. Stay in one and choose to play in any of the resort’s facilities.

Take a swim in the lagoon-style swimming pool or infinity pool overlooking the picturesque Nadi Bay. Wet Edge has a swim-up bar and restaurant that offers you delicious light lunch or casual dinner options on the deck.

Book your stay from May 24, 2022, and immerse yourself in serenity with white sandy beaches, crystalline waters, and worldclass dining. Enjoy a range of family-friendly activities at the resort, including the private mini-golf course, beachside infinity pool, and diving among Tokoriki Island’s gorgeous coral reefs – or relax with a treatment at the day spa, the largest in the Mamanucas.

We are Open!

Unwind in our resort - style villas, perfect for families or small groups.

Experience our spacious villas with separate living and dining areas, as well as enquite bathrooms.

Choose a villa with views of picturesque Nadi Bay or tropical gardens with direct access into the lagoon - like swimming pool.

For reservations call +679 675 9999 or visit Marriott.com/NANDS Email: reservations.denarauvillas@sheraton.com Sheraton Denarau Villas DENARAU ISLAND WEST, P.O. BOX 9081, NADI, FIJI sheratondenarauvillas

sheratondenarauvillas

©2022 Marriott International, Inc. All Rights Reserved.

All names, marks and logos are the trademarks of Marriott International, Inc., or its affiliates.

Your Ideal Island Getaway Immerse yourself in the serenity of our Sheraton Resort & Spa, Tokoriki Island located in the Mamanucas.

Featuring modern and comfortable rooms with plush bedding, walk-in rainforest showers, furnished patios and stunning ocean views, you can also enjoy a range of family friendly activities at our resort.

Explore the island and crystalline waters as you take a dive among Tokoriki Island’s gorgeous coral reefs.

For reservations, call +679 675 8341 or visit Marriott.com/NANTI. sheratontokoriki

sheratontokoriki

©2022 Marriott International, Inc. All Rights Reserved.

All names, marks and logos are the trademarks of Marriott International, Inc., or its affiliates.

DESTINATION

Wild, wild west The TranzAlpine is one of the world’s great train journeys covering 223 kilometres (139 miles) one-way, taking just under five hours. You’ll traverse the majestic Canterbury Plains with the backdrop of the mighty Southern Alps – the journey of a lifetime. Editor Joshua Brosnahan recently rediscovered the joys of travelling via the Transalpine for a weekend getaway, saluting the departure of our summer in style with scenery, stories, and serenity.

42

DESTINATION

T

here’s a reason the Transalpine is called Our morning tea consisted of chipping away one of the ‘Great Journeys Of New at a Barry’s Bay cheeseboard and indulging in Zealand’ – how often do you get to really the barista-made coffee. soak in your surroundings on a cross country Top tip: make sure you have an Eftpos card experience? It’d been a fair few since I’d travelled with you. The patches without reception the line, but I’ve come out the other side (and (there are a few) mean that things like back again, as it were) a converted ‘railfan’.

Paywave and ApplePay aren’t functional. All The ride is smooth, modern, and perfectly part of the ‘unplugged’ experience! complemented by the glorious scenery of Our pick for lunch is the lamb shank – made the West Coast region of the South Island. fresh each day and heated in the carriage. The Perhaps it’s time for your own Great Journey! Tandoori chicken wrap is a close second. At Controversially, I relished in the periods the time of writing, the dining carriage was of being unplugged. There are certain parts off the cards, thanks to Covid restrictions, but of the journey where you are left without you can eat at your seat – which I think I prefer, reception. What better reason to sit back and especially if you have a table seat. be a passive spectator? The seats are comfy; One of the stand-out features of the ride is the the views are ever-changing and incredible.

GPS-triggered commentary. I loved that there Within 20 minutes, our journey was already was no fumbling with a brochure or map – it framed with the most beautiful scenery. was as simple as plugging into your armrest Bright aqua ravines, deep green natives, and with the headphones provided and settling into I spotted Cass Station, famously painted by the seamless stream of stories, narratives, and Rita Angus. I am already planning a winter trip facts about the places that we were looking at to see the edges of the ice-fed Waimakariri right outside our window.

River and more dusted in snow.

We stopped at Lake Brunner for this The route firstly heads northeast to join journey – the travel time flew by (or should I the Waimakariri River gorge. This braided say trained by?), and we arrived in Moana to river will appear and disappear out of your sun, serenity, and even a local proclaiming a window several times as the TranzAlpine welcome from his front yard. clings and climbs up the cliffs above it.

I thoroughly enjoyed this trip. It was a chance During the ascent to the high plains of to lose myself in the veritable Eden we’re Craigieburn, there are 15 short tunnels ensconced within. The stunning view of Mount and four dramatic viaducts, including the Binser and the edges of Arthur’s Pass National 72-metre high Staircase Viaduct.

Park will be staying with me for a while.

43

DESTINATION

EPIC FAMILY PACKAGE Dolphin Encounter, 96 Esplanade, Kaikōura dolphinencounter.co.nz An Epic Family Package adventure in Kaikōura could be just the ticket to ignite some fun right now. Included in the package is two nights’ accommodation, a Dolphin Encounter watching adventure to see the acrobatic dusky dolphins, family passes to mini golf, the museum, the movies, plus a café voucher! Check out this incredible deal on the Dolphin Encounter website in the deals and packages section.

WE LOVE…

…the culture on offer – the Mayfair Arts and Culture Centre and the Kaikōura Museum.

Along with the abundance of marine life and beautiful coastline, Kaikōura has a growing and unique range of experiences.

somewhere unique this winter.

Premium geodesic dome accommodation on the shores of Lake Hāwea. Limited availability for winter getaways.

Enquire now for your ultimate winter escape.

CLINK!

ANTIPODEAN TIPPLES

RUM TUM TUM

PEACHY

THE 2020S

Award-winning McJaggery hails from the tropical isle of… Auckland. Don’t let its destination fool you; this is a rum Aotearoa can be proud of. Made from natural sugarcane Jaggery, this is a clean and balanced white rum with light tropical fruit and green citrus notes. This rum is perfectly suited to cocktails like the mojito and daiquiri or, even as the distiller suggests, a McJaggery and Ginger Beer!

Little High’s newest spot is BBC (Boom Boom Chicken). On top of serving up some of the best fried chicken in the city – we recommend the chicken sando – it also has a pretty on-point cocktail list.

Pictured is the Peach Parade; this goblet is gin, grapefruit, peach, rose, lemon, and peach bitters. It’s sweet, sour, and just a little sexy.

Cocktails and wings. Yum.

Dystopia was designed before the COVID-19 crisis and will be an ever-changing IPA that the folks at Three Boys brewery will experiment with. It has notes of lemon and lime, combined with a hint of apricot. This light in colour yet huge in flavour double IPA with rich malt sweetness is sure to be a go-to in the end times.

Make sure you have a case of these in your fallout shelter.

thenzrumco.nz

boomboomchicken.co.nz

threeboysbrewery.co.nz

THE COSIEST SEAT IN TOWN The Traymw Reantur s is an alide tionp orf a armw and osyc autmn diner tion.ades The asonle menu esturaf plenty of delicous tions,p includg a achedpo awnpr éentr with seam ergin nodle sald and onutc and edr cury emulsion ed).tur(pic The ely-timacu edorts eaghrit armct is the tecprf eplac orf a special night out or a ermid-wnt oupgr diner – plus the amet is oering an cexlusiv lunch on 8 May for you ot spoil Mum for Mtohser’ Day! christchurchattractions.nz

45

PALATE

Lettuce eat sandwiches Determined to maintain flavour while injecting more nutrients into my lunch, I’ve scoured the city to unearth some seriously good salad-forward sammies, and the results were a rainbow array of salty satisfaction.

HOKITIKA SANDWICH CO.

TOM’S

GRIZZLY BAKED GOODS

129 High Street, Christchurch @hokitika.sandwich.company

36 Southwark Street, Christchurch @toms_southwarkst

33 Buchan Street, Christchurch @grizzlybakedgoods

No, I didn’t venture to the West Coast for this sandwich; although I totally would, I didn’t have to. This Hokitika institution has ventured east, complete with a full wall mural to emulate a quirky bush cabin.

They’ve joined forces with Bellbird Bakery to create a bespoke ‘hoki roll’ which exists in a magic space between a cushy bap, ciabatta and an olive oil bathed focaccia.

The half (still sizeable) seasonal roast vege sandwich involves mushrooms, zucchini, and red onion, alongside cos, goat’s feta, pesto, and aioli. You can add on to level up – double cheese, anyone? I went pickles and kimchi because great sandwiches welcome acidity and crunch. A truly laudable and fulfilling lunch.

Tom’s is the new kid on Southwark St, offering a confident and curated selection of sandwiches that spark joy and intrigue.

Inside the charming blue and maroon accented fit-out, you’ll find owner Tom Worthington making oat milk flat whites and toasting sammies. It’s the egg one here, a lightly baked omelette layered with smoked provolone cheese, greens, and a lick of mayo inside a perky and bronzed Grizzly burger bun. There’s halloumi with preserved lemon, and always a vegan option. If you miss out on a sammie, a slice of Cakes By Anna cake is a good substitute.

I’ve been known to devour a giant wedge of quince sponge with spiced honey cream for breakfast and recommend you do too.

Ever thought about putting roast chickpeas in your sandwich? The guys at Grizzly did, and dang, it’s good. They’ve mixed tender salty chickpeas with jackfruit and wedged them between two thick slices of moist Midnight Rye bread. Hiding beneath the chewy seeded crust, you’ll find crunchy cos, a smear of creamy mayo, and a hit of hot sauce. It’s wholesome and satiating, vegan too, but most crucially – delicious. I’m always impressed with the way Grizzly put their own twist on things. From the everything croissant with cream cheese filling to the rye sea salt chocolate cookies. There’s also a sesame tofu sammie in a long potato roll that’s hit the shelves recently, which I’ll be lining up for.

46

PALATE

top pick

FRANCES NATION GROCER The Arts Centre, Worcester Street @frances_nation_grocer Home to the peanut butter sandwich of my (soon to be your) dreams. Tucked inside the ground floor of the Arts Centre, this is the edible outpost of the infamous Frances Nation gift store located upstairs. Owner Tessa Peach ensures the shelves are overflowing with incredible NZ producers – wine, cheese, produce, and preserves to inspire your dinner table. The biggest drawcard here is the sammies, and

in the name of research, I ate two. You can’t go wrong with the egg, preserved lemon and chive, but for me, it’s all about the peanut butter with chilli carrot pickle. It’s a sandwich that both surprises and delights. It champions the humble carrot (using Ester’s pickle from Wellington), uplifts the overlooked iceberg, and re-invents the joy of a crunchy peanut butter sandwich. There’s a slosh of Culley’s

As autumn falls, fall in love with a hot local spot Enjoy a catch up with a date or mate, sunny afternoon or late evening, over a pleasurable pizza and tantalising cocktail, local wine or beer. Get the crew together and pop in for a good time with good food and good drinks. Live music, with an open mic every Thursday, and live bands on the weekends. @ginginchristchurch | Book online at gingin.co.nz

picklenaise mayo and a sprinkle of dukkah encased in a soft bap from Grizzly, with a pillowy chew. Alongside Prima Roastery coffee and Sydenham bakery treats are hand-selected ingredients from all corners of Aotearoa, such as Hawke’s Bay’s Handsdown corn tortillas and jars of Raglan-aged Zeke’s Gold Candied Jalapeños. It’s a very special place with some very special sandwiches.

PALATE

Fresh figs, vintage gouda, celery Chef Cameron Woodhouse has just joined Greystone’s cellar door as head chef.

Originally from Aberdeen, Cam has worked at the acclaimed Gleneagles Hotel in Scotland. He came to New Zealand where he was a pastry chef at Amisfield restaurant, Inati, and most recently, as Head Chef at Eliza’s Manor.

He says getting to run his own kitchen is a dream come true, even if it comes with a few sleepless nights. “I love it here. I have full control over the menu, which is something I’ve not had before. It just means I don’t sleep Sunday or Monday because I tend to lie awake planning the week’s menu,” says Cam with a laugh.

This is a light autumnal dish that is a beautiful way to start a meal. The Gouda is from Karikaas in Loburn – Cam loves their aged version, which is crumbly and incredibly tasty. The verjuice is less acidic than vinegar, so a great way to enable better wine pairings.

SERVES 4

Pickled celery 3 very fresh celery stalks 750ml Greystone Verjuice Pickling spices: tsp each mustard seed, caraway seed, peppercorns.

1 tsp salt

To pickle the celery, heat the verjuice in a saucepan with the salt and spices. Thinly slice the celery using a mandolin or your own awesome knife skills. When verjuice is hot, pour over the celery and allow to marinate for four hours plus.

Gouda custard 500g cream 100g egg yolks 180g grated aged gouda Pinch of salt 30g butter

In a saucepan, bring the cream to a boil and just before it boils all over your cooktop, remove from heat and pour over the remaining ingredients, whisk to combine. For best results, use a stick blender. Pass through a fine sieve if you like a finer texture and allow it to cool.

To finish 4 fresh figs Toasted sunflower seeds Mallow flowers, or similar, to garnish Leaves from celery

Serve a spoonful of custard in the bottom of the bowl, garnish with quartered figs, drained celery, and top with flowers and toasted sunflower seeds.

48

A TASTE OF LUXURY WORDS Liam Stretch

B

eginning life as a stall at the Christchurch Farmers’ Market, J’aime les Macarons has always celebrated beautiful food and has harnessed the French emphasis on quality, eating with all five senses, and appreciating small portions or ‘little experiences’.

The brand has seen a few different outlets and now has a chic boutique in Merivale Mall alongside its digital platforms. Owner Bridget O’Sullivan says that being face-to-face with their customers is imperative.

“Our mission is to provide busy people with the perfect luxury, sweet-treat solution for any occasion – and Merivale mall is an ideal location for us.”

“We also have an online store and can ship around the country, but the opportunity to connect, serve, and engage with our customers in person is a real treat. We love being part of special moments and helping a customer select a beautiful gift, treat for a loved one, or simply an afternoon pick me up for themselves,” she says.

Though France is 19,000 kilometres away, the art of making macarons is respected, with chefs baking seven days a week from a production kitchen in Sockburn.

“A perfect macaron is the successful sum of little details. [It’s] the highest quality ingredients, the perfect humidity in the

kitchen, letting the meringue fall when mixing with almond paste (a process the French call ‘macaronage’), respecting drying times, eliminating air bubbles, and patiently waiting for the right resting periods between finishing the macaron to eating.”

Olivia Burtt, general manager, says this adherence to tradition is a sense of pride for the team and has seen many customers remain with them since the market days.

“We pride ourselves on celebrating the small details to create beautiful classic and modern macarons that delight our customers and anyone walking past our small but perfectly formed retail space in the mall.”

This doesn’t mean they don’t have fun with the range of macarons, and you can expect Birthday Cake, Belgium Biscuit, Lemon & Raspberry, alongside other treats like brownies.

Though, some favourites have remained in the range since the very beginning.

“Our Salted Butter Caramel macaron remains our number one seller (for a reason), and we know that if we did ever (foolishly) think about not having it in the range, there would be some serious complaints.”

The range also changes with the seasons, with new flavours always in the works.

“The current winter and Mother’s Day macarons are stunning, and we are already working on Christmas,” Olivia says.

merivalemall.co.nz

PALATE

The Home Kitchen offers more

T

he Ballantynes Home Kitchen meal delivery service has now grown, with options ranging from bistro-inspired prepared meals to freezer favourites, classic cakes, and freshly made food hampers.

For Your Weekend Off, expect delectable, chef-made dishes crafted using fresh, locallysourced ingredients – delivered straight to your door. The team of talented chefs lovingly create seasonal meals from locally sourced ingredients for you to enjoy. You and your family will be dining on fresh, wholesome, and utterly divine dinners. All dishes are made fresh to order with no preservatives.

The delectable sweet options include a lemon meringue, carrot cake, and even a tiramisu, the latter proving so popular that it’s now offered as a permanent fixture in the Classic Cakes range. All dishes are provided with heating instructions and a comprehensive ingredients list. Freezer Favourites are also available in Timaru as well as the Christchurch store. Why not stock up

for winter with the country chicken pie, the truffle crusted three cheese pasta bake, or perhaps the lamb ragout?

Don’t forget about Tearooms To You; for those who love the selection of traditional treats that are available at the Ballantyne’s Tea Rooms. Bring the treats to you with a selection of the best, from sandwiches to scones with jams and cream and other sweet treats, all topped off with Tealia Organic Earl Grey tea.

For those keen to click and collect, you can collect your meal box from Ballantynes at 43 Lichfield Street on the Friday following the placement of your order. You will have the opportunity to discuss this option when Ballantynes call to confirm your order. If delivery is your preferred option, meals can travel from Lyttelton to Rangiora, Pegasus, Rolleston, West Melton, Kaiapoi, Broadfield, and even Weedons. This is all about having a night off! No reading recipes, getting ingredients, or spending time in the kitchen.

Simply heat and serve.

ballantynes.co.nz

53

PALATE

Skyline supper club

T

he seventh floor of the iconic Manchester Street Muse Hotel is home to the aptly named Seven – a statement of modern design and dining culture. The avant-garde restaurant and bar is a grand yet intimate space, with a 180-degree outlook over the East Frame of Christchurch; Raoura Park is at its base and New Brighton and the Port Hills on the horizon.

The Manchester Street address contains three distinct but seamlessly connected spaces: a welcoming, martini-perfect lobby lounge bar, the already well known and ever so popular Pink Lady Rooftop for al fresco cocktails pre or post-dinner, and the main restaurant with lofty ceilings and a private dining area.

The Seven dining room is a statement of modern design and dining culture.

Voluptuous booth seating creates an opulent yet relaxed supper-club feel; grey, black, and natural tones merge with dark timber and leather furnishings. The ceiling is alight with LED installations while soaring windows capture one of this city’s only views of the iconic Christchurch Port Hills whilst dining with the gritty SALT district below.

Soft lighting encourages the customer to engage with the setting through intimacy, conversations, and blinking lights of the city beneath. Upbeat tempo music creates engagement with a blend of the fine and casual.

This heritage-listed central city building offers one of the city’s best wine lists, paired

with extraordinarily attentive service that provides the partnership that makes good for almost any occasion you can think of.

Restaurateur Tom Newfield describes it as a ‘wine bar in the sky’.

“We offer creative dishes designed to pair and share, washed down with explorative local and international beverage producers.”

Tom is excited to bring the ‘art of à la carte’ to the centrepiece, allowing diners to curate their own experience, promising no two visits need ever be the same. The contemporary cuisine is Los Angeles inspired and a melting pot of Italian, Asian, French, and Mexican with intriguing and bold flavours.

Make sure you look for the left-field spins on classic dishes while the wine bar and winery are influenced by modern street food elements. Everything is designed to be shared and paired.

The dishes are presented straightforwardly on the menu, yet this doesn’t diminish their complexity. The tidy list of ingredients belies the clever technique and skill behind them. It’s all beautifully executed; a slick, understated operation with an open kitchen and that indefinable X-factor that restaurateur Tom Newfield weaves into each new venture, setting a high bar for Christchurch’s hospitality spaces.

Seven is the best place to finish your night with a setting sun and a dash of fun.

Editor’s picks DUCK FAT POTATO BAR | BROWN BUTTER BOURBON COCKTAIL CHEDDAR CHURROS | SMOKED EGGPLANT TARTARE

55

PALATE

Minimal fuss, maximum lush

T

he first week of May heralds a new beginning for the team behind Pegasus Bay Winery. Fresh off the tail end of the vintage period, the Pegasus Bay whānau is inviting you back for an all-new dining experience to complement one of the most iconic wineries in the county.

Pegasus Bay Winery has been reimagined as a relaxed hospitality oasis, with the mantra of ‘minimal fuss, maximum lush’.

Belinda and Ed Donaldson have led the charge on this reinvention. They have both been involved in the running of the winery’s hospitality space for two decades. Alongside the pair, the entire Donaldson family have been immersed in the wine industry since the early 1970s and were pioneers of local grape growing and winemaking.

You can now choose from the curated range of local bites from the Pegasus Bay deli fridge and shelves, an ever-changing selection of locally made artisan deli goods. Lyttelton’s Hope River Pies, cheese from Karikaas, pâté, pesto, and a

raft of dessert treats from Feed The Soul are just a taste of the impressive selection on offer.

Grab one of the handwoven locally made baskets and stack your food choices alongside a glass (or bottle, go on!) of your favourite drop and head out to the gardens to explore, and find your slice of paradise.

The residence has been freshly painted, and the extensive gardens reveal endless spots for a cheeky vino and a bite to eat, and winter is more than covered, thanks to the stunning indoor dining spots spread over two storeys.

Grab a table inside the restaurant space you know and love, or why not sit by the open fire surrounded by plush couches? This can be your new winter ‘day-cation’ spot!

As well as current vintages on offer a selection of aged wines are available to enjoy in the deli or take away from the Cellar Door.

And best of all? You don’t have to book! Bring up to 10 people, and enjoy what Pegasus Bay has to offer. The Cellar Door is open Friday through to Sunday from 6 May.

pegasusbay.com

56

HOME

APPETITE FOR ADVENTURE: HOW WE CHOOSE OUR FOOD

W Lynette McFadden Business Owner & Mentor Harcourts gold @lynette_mcfadden

hat is it about food that makes it such a joy to be around? Is it the taste, look, texture, or aroma?

And how about when all these things amalgamate to provide the individual with one of life’s great pleasures – eating!

So how does it feel when you lose any of these practical yet emotional factors? When everything looks or tastes the same, there’s little or no aroma to savour, and you have to let go of all the fun.

It seems that today many people live with a food restriction or allergy.

Sometimes this is self-imposed, and other times it’s a requirement of living a life without uncomfortable symptoms. There are gluten-free, dairy-free, vegan, pescatarian,

58

vegetarian, full carnivore, and chemical-free, just to name a few choices.

Trips to the supermarket are quick, with whole aisles being bypassed, something I’m now familiar with in my pescatarian, mainly organic, colourful vegetables-only world. But that pales when compared to one of my best mates (C.B.), who lives on a meat-only diet that occasionally sees a slab of blue cheese added. Although it’s easy to fall into judgement, it’s best not to.

Food doesn’t need to be a battleground.

Instead, it’s a way to show love and care and is an essential part of life’s adventure. Well, it is for me, and I trust it always will be.

So, eat up (what you can!), be happy, and enjoy the experience that great food (of your choice) provides.

HOME

Which hue for you?

W

Resene Sunbaked

Resene Roxy

ith sunset hues, terracotta and peach tones work together to create cosy, relaxing spaces. Here the earthy backdrop of Resene Sunbaked and playful pattern in Resene Roxy create a cocoon-like reading corner with a midcentury vibe thanks to the curved white Betty Bouclé Chair and West Elm MidCentury Acorn Bookcase from Ballantynes.

Nothing says relaxed luxury like the texture of bouclé in this mid-century silhouette.

The curved high back and deep cushioned seat of the Betty Bouclé Occasional Chair by Le Forge from Ballantynes bring style and comfort to any space.

Bookcases are not just for books; they’re versatile pieces of furniture that bring personality and interest to living spaces.

This can be said for the elegant West Elm Mid-Century Acorn Bookcase from Ballantynes, which adds layers of character to this room.

The stylists here have used textiles as a colourful way to emphasise the mid-century feel. Bold graphic patterns like those on this Sonny Moon Rug by Fane Flaws in 100 per cent New Zealand wool bring a sophisticated sense of fun.

Able to connect to and complement the bold graphic rug with its curved wine glass shaped base, this pedestal table is an additional element providing form and function. The Madras Link Emery Cocktail Table fits perfectly in this small space.

Betty Bouclé Occasional Chair by Le Forge, Mid-Century Acorn Bookcase by West Elm, and Emery Cocktail Table in Black by Madras Link from Ballantynes; Sonny Moon Rug by Fane Flaws from Dilana; Sole Set and Totem Candles from Infinite Definite; Orange Lamp by Habitat stylist’s own; Books and Plants stylist’s own; Resene Sunbaked and Resene Roxy from Resene ColorShops.

59

Spas Swim Spas Saunas At Leisure Spas we represent the industry’s most well-known international brands - Bullfrog Spas, USA, Urban Pools, Swimspas, Cyclone Spas, Leisurerite Spas from Australia and saunas from Leisurecraft, Canada.

03 348 3020 / 0800 000 772 145 BLENHEIM ROAD CHRISTCHURCH LEISURESPAS.CO.NZ

HOME

The dapper dozen WORDS Joshua Brosnahan PHOTOS Sarah Rowlands ARCHITECTURAL DESIGNER Figure & Ground

W

ith a brief of clean lines and a modern, low-maintenance take on the gable form present in the existing neighbourhood, this Innes Road development fits into the urban fringe of Merivale with a refined prominence. This

project had an aim for a mid-range market but in a superior location.

These 12 townhouses are located on a site previously housing a single dwelling that was quake damaged. With a mix of two and three-bedroom townhouses, this savvy design

61

combines three small blocks of high-quality townhouses with a central car park space.

Each of the townhouses features a garage or car park and a private outdoor space directly linked to ground floor living spaces.

Upstairs is dedicated to bedrooms with leafy street views and bathrooms.

The combination of a natural palette of red brick and cedar construction means that although this build is new, it’s sympathetic to the existing housing in this area. The high pitched gable roofs identify each townhouse, designed to face north or west, and the raking windows provide a street presence.

Located on the northeast corner of the site is a pin oak tree. As a very large, mature specimen, it held some significance to the site. The considerable canopy width meant this oak was one of the largest in the city and certainly at the top end of the protected tree canopy and trunk sizes. Intensive arborist reports and council assessments meant the oak was integrated into the build.

Figure & Ground was established in 2021, bringing together a unique combination of local expertise with international experience.

Although they are a new brand, its presence in the architectural space is by no means new.

Both Sam and Simon have built enduring local

relationships and formidable reputations since Figure & Ground is built around an ethos their shift back from Brisbane, where they first of balancing commercial outcomes with met. Both are originally from Christchurch, detailed and elegant designs for clients. It’s a and it has been important for both of them to fine balancing act in the architectural space, return to their roots. particularly with costs on the rise. Whether “We consider ourselves different to most it is taking a brief and creating a beautiful architectural practices, whereby we are a dream home, or ensuring you get the best trusted partner with clients across a range value for your site, what remains consistent, of sectors, including residential, multiis the quality. residential, and later living. We act as Sam and Simon both come from awardcommercial and creative thinkers, translating winning practices, one being Sam’s original a client’s ideas into reality. We like to keep it practice he built from the ground up. In simple, including how we deal with clients. becoming partners, Sam and Simon are Clients have come to expect professionalism, determined to deliver the magic in their down but in language they understand.” to earth and pragmatic way.

NIGHTWORKSSTUDIO.COM

AWA R D W I N N I N G , LO C A L LY D E S I G N E D L I G H T I N G 68 Oxford Terrace, Christchurch Central (by appointment only) @nightworksstudio

HOME

Respect the retrospective WORDS Joshua Brosnahan PHOTOS Tirohanga Photography

W

hen I found this place, it was a long term rental. It had been badly treated, smelled bad, was stained, dirty, and even had broken chairs in the back yard… it was perfect.”

Edd Coomber’s 1977 two-bed townhouse is well on its way to something well past its original glory, with dark, moody accents, key lighting details, and a no-nonsense, modern approach to space and light.

According to Edd, a big drawcard was the original condition of the place. It had to be original, not ‘someone else’s bad reno job’.

“I wanted something from the ’70s with a bit of that Christchurch Modern feel to it. An old Warren and Mahoney or Peter Beaven would have been amazing but way out of my budget. I wanted a property that I could afford easily on my own. As one of five townhouses, Edd’s pad is at the end of the

lot and has the advantage of a wide side yard area on the western side.

Edd works as an architectural designer with Common and says the renovation started in his mind the day he saw the place. He describes the yard as a ‘rental wasteland’, with the two living room windows essentially disconnecting you from the space, with only the rear door to access the outdoor area. Edd confesses that, like most first time renovators, he had to be content with a ‘good clean and a paint, along with a lot of landscaping’ for a couple of years, but notes there was value in living in the space before embarking on the edits.

The original floor plan had a main living area connected to a separate kitchen via an archway and a laundry off the stair/hallway area.

Upstairs has a bedroom at each end with a bathroom and separate toilet between them, like many 1970s townhouses around Christchurch.

65

The ground floor was opened up to allow for a more flexible space, with a new door cut into one of the existing windows to allow access to a deck and better connect the house and garden. The cupboard under the stairs was removed to widen the living area and expose the existing concrete block pier.

In its place, a built-in sideboard and shelving maximise storage.

Laminate has been used for benchtops and timbers, similar to the original veneers used in the kitchen. The original knobs were also used along with new hardware from Made Measure as a nod to the house’s history while retaining the coherence with the existing matching door hardware upstairs.

The original stair balustrade was somewhat hidden in the hallway; it is exposed to the ground floor for better appreciation. Lighting from Halcyon Lights was used to pull the interiors back a few decades with track lighting, and a Jo Hammerborg pendant over the dining area was salvaged from Edd’s family home in Melbourne. Controlled lighting allows for all lights to be turned off while the pendant remains on, creating an intimate feel in an otherwise very open room.

One of the drawcards for this property was the bath and separate shower, so this was important to retain. With efficient planning and product selection, Edd retained these and even increased the size of the bathtub.

On the walls is a subdued basalt-coloured tile. The floor offers relief to what is quite a moody space with pink terrazzo, and this pop is balanced out again by the aged brass tapware.

Soft lighting in aged brass from Nightworks helps to create a calming space in the bathroom and the main bedroom, with walls painted in Midnight Moss from Resene.

The shagpile carpeting from Carpet Court is a quintessential nod to 1977, balanced by its charcoal colour.

Edd’s efforts show there’s life in these old townhouses still.

“At the time, it was more than half the price of newly built central townhouses, which are a similar size, but with no real outdoor space. It was about providing an example to other first home buyers that there is great value in the older housing stock that can be retrofitted to meet today’s standards while getting the size of an older property. With climate change and the shadow of Covid affecting building supplies, we need to look at utilising all existing housing stock and retrofitting to meet today’s needs, rather than them ending up in landfill. Not only does this retain our existing character, but it helps to reduce our demand on the environment when building and improves the environmental impact of the building.”

“The worse it looks at the start, the greater the outcome.”

66

BUILDING OF THE MONTH - CHRISTCHURCH HOTEL

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

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

World-class care may be more affordable than you think

HC NMA0712HA

Combining world-class nursing services with quality, contemporary facilities, we provide hospital-level residential care 365 days of the year. We believe care of that calibre should be accessible to everyone, and we think you’ll be surprised by what’s available to you. Contact us today to discuss all the options.

Contact: Ph (03) 375 4145 25 Mansfield Avenue, Merivale www.nursemaude.org.nz

“…people stop to say ‘my mother had one of these’, or they will tell me a story about a Prefect being their first car…”

SUNDAY DRIVE

1957 Ford Prefect 100E OWNED BY RODNEY AS TOLD TO Joshua Brosnahan

T

his little beauty was bought new in 1957 by a family in Timaru; it remained in the same family for a number of years. When it came up for sale in an Auckland car museum, I knew I had to have it. I learned to drive in our 1955 family Ford Prefect in 1960. Everyone owned a Prefect in the fifties and sixties, but sadly there are not many around now. The car came with a lot of receipts from years back and has had a fully reconditioned engine and gearbox. I have had the upholstery done and replaced the carpet.

I am a member of the Vintage Car Club and like to take the Prefect on classic car runs and display it at local events. It always starts first time and is happy cruising at 50 to 55 mph on the open road. It has a 1172cc side-valve engine and a three-speed gearbox.

If I am working at home in the garage with the door up or in the garden, a lot of people stop to say ‘my mother had one of these’, or they will tell me a story about a Prefect being their first car, quite a talking point. I am keeping this car for life.

ALL ABOARD

House bus sushi

I Ali Jones Writer, broadcaster, and housebus adventurer @housebusdylan @dylanthehousebus

have always loved food, cooking it, eating it, sharing it. When we started looking for a house bus, it was important to be able to cook pretty much anything, no matter where we were. We’ve had to adapt for roast potatoes because the oven doesn’t get hot enough to make them crispy. I boil them (Agria, of course), drain them, and shake them in the saucepan to fluff up the outsides, then finish them off in a fry pan. The Thetford oven, however, does excellent scones, roast chicken, baked potatoes, toasted muesli, bread, pizzas, and roasted vegetables. Rice stuffed capsicums were a particular hit recently. We love visiting local eateries on our travels; Ski Time and Topp Café are our favourites when we’re in Methven, where we are at the moment. Good food, great people, and always buzzing.

My husband is a trained chef, and my favourite meal is one he cooked when we visited Cannes in the late ’90s. It was our first time in France; we were there during the iconic film festival, something we hadn’t planned. In fact, we didn’t realise it was happening until we saw a large crowd

70

outside the local Planet Hollywood restaurant, cheering and waving at Bruce Willis and Demi Moore. However, it’s the Moules Marinières Rob made one evening that I recall much more fondly – fresh mussels, shallots, white wine, garlic, thyme, and crusty French bread to soak up all the delicious sauce. I’m salivating thinking about them now.

Food and travel are inextricably linked.

In the mid-90s, we visited a Manhattan restaurant Robert De Niro owned and at which he often ate. It’s the only time I have eaten grits – a porridge made from boiled cornmeal.

Not my cup of tea.

In March, Rob caught a lovely trout in the Pukaki canals. I caught one too, but it got away. Mine, of course, was much bigger. Rob worked as a sushi chef in London during our OE and makes sushi and sashimi when the fish is really fresh. You can’t get much fresher than straight out of the water, so that’s what he did.

It may not be Cannes but eating fresh trout by the Pukaki canals in the autumn afternoon is definitely a memory that will stay with me for quite some time.

Be Connected!

At Alpine View and Burlington, Spritely remote healthcare technology can be used to track health vitals such as blood pressure, blood oxygen, temperature, heart rate and weight, plus record other symptoms.

Selected family members can now download the new Spritely companion app to link to the tablet to help monitor health data, as well as enabling video calls!

Plus resthome/hospital level care available.

Subsidiaries of

448 Prestons Road, Waitikiri alpineview.co.nz | 03 383 1333

171 Prestons Road, Redwood burlingtonvillage.co.nz | 03 383 0333

HUMANS OF ŌTAUTAHI

Mike ILAM (TAYLORS MISTAKE)

“I love it out here. I love a view.

“Jim bought this (bach) probably about 45 years ago. Jim is my father-in-law. Whenever you turn the mains on, the wireless stays on for the whole weekend. It’s just part of the ambience of the place.

“We’ve finally got a bit of tenure now for 35 years, which is good because it’s such a part of Christchurch history, really. Can you imagine Taylors Mistake without the baches? Half the history was gone with the earthquakes. Why would you use a bulldozer to get rid of more history?

“Humans are creatures of habit. I think there’s some really bad habits out there. This commute to an office, this nine to five, no one can be productive from nine to five! It’s just such an old concept.

“I love this remote working. This morning I did a couple of hours. I’ll work tonight.

Yesterday I was out in the high country with a mate. Just fishing. Just chatting. We don’t actually go to catch a fish. My friends look at

me and say, ‘he’s got it right’. Funnily enough, they don’t know that I’m actually working harder and longer because I’m in the right frame of mind to work longer and harder.

“We’re on this planet for a short time. And we spend so much time doing s**t we don’t want to do. You know? Yeah, we all need to work, but work when it works for you! Yeah, I’m lucky.

“It’s almost a conspiracy, the concept of technology to assist us. It just complicates stuff a lot of the time. I’m in IT but give me a pen and paper. Give me some silence.

Email; Text; Messenger; WhatsApp; different channels for people to bombard me at. All this clutter, it’s interesting where it’s taking us. These kids with social media and FOMO, the inability to enjoy the moment.

“We’ve done a lot of tramping with the family. I love it. You look at an insect, you hear the birds, and it’s all in the moment.

Living in that moment is a lost skill. That’s where I get my peace.”

facebook.com/humansofchch

72

Let your bach GENERATE YOU

INCOME Bachcare is New Zealand’s leading specialist when it comes to holiday home management. Operating since 2003, we now help thousands of holiday homeowners nationwide by generating them stress-free income from their rental.

Plus, by listing with us you’re also listing with over 20 partner sites including Airbnb, Bookabach, and Booking.com.

Get in touch with the team today for your free income appraisal

0800 42 22 42 newowners.bachcare.co.nz