Avenues - September 2018

avenues.

THE MAGAZINE CHRISTCHURCH LIVES BY

SPRING IN THE CITY: ÅŒTAUTAHI BLOOMS DANCE EVOLUTION | TAKING THE CAKE | LIVING WITH PURPOSE ISSUE 164 | SEPTEMBER / MAHURU 2018

THE NATURAL HOME OF MARBLE AND GRANITE.

40 ACHERON DRIVE, RICCARTON, CHRISTCHURCH 0508 4 TILES (484537)

BENCHTOP IN NEOLITH ESTATUARIO

Love your dentures

PUBLISHER’S NOTE

Ōtautahi blooms Full dentures First-time immediate dentures Implant supported dentures Metal partial dentures

From his Christchurch studio, internationally renowned dental technician Richard Greenlees PGDiPCDTech (Otago University) creates beautiful bespoke dentures, which resemble nature. With small nuances in the fabrication, colour and shape, Lovebite dentures also reflect each patient’s individuality and character.

With Lovebite’s signature ‘Oral Architecture’ the patient’s face, skeletal shape and lips are reformed, and beauty is restored.

Richard also works with like-minded dental professionals to create porcelain crowns

A

s the spring bulbs start to awaken from their winter slumber and fresh mornings give way to longer and warmer days, spring feels tantalisingly close. The change of seasons is just around the corner and no city in New Zealand does spring better than ours.

What better place to celebrate this time of the year than our iconic Hagley Park, we head there this issue to meet three people who spend their days encompassed by nature, each working within the surrounds of the park, but in vastly different capacities — a boat builder and punter on the Avon, a greenkeeper and a conservatory curator.

We also catch up with two young Cantabrians making a big name for themselves overseas; one a cake maker to the Queen and the other a dancer with big ambitions.

Springtime in the world of food heralds a time of light, fresh, seasonal meals and the new Executive Chef from the Crown Plaza shares with us some exciting dishes from his new spring menu. We also bring you two delightful recipes from the gorgeous new book Wild Delicious.

Life in the city is set to get a lot more exciting with the opening of EntX, the central city’s new state-of-the-art entertainment centre, complete with eateries, cinemas and luxury seating.

We had a lot of fun bringing you this issue, shooting our first ever fashion pages on location at The Tannery. There are a lot of people to thank including Mrs Bottomley’s Flowers, Youngs Jewellers, and The Tannery for hosting us.

So sit back, perhaps in your garden on a sunny spring afternoon, and enjoy our September issue.

and veneers.

Your beautiful new Lovebite smile will boost your confidence and make you look and feel years younger!

Lisa Phelan Publisher

lovebite.com

who else 402 Montreal Street Christchurch 03 379 1222 By appointment only | Consultation fee applies 2

03 375 4700 WHALAN AND PARTNERS LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

bayleys.co.nz

A Fling with Spring shot on location at The Tannery. Photo by Dave Richards.

Headpiece by Mrs Bottomley’s Flowers. Jewels from Youngs Jewellers.

avenues.

THE MAGAZINE CHRISTCHURCH LIVES BY

SUBSCRIPTION $77 (inc postage and packaging), 11 issues, New Zealand only Email subscribe@avenues.net.nz

THE TEAM Publisher Editor Art Director Advertising Accounts & Admin

Lisa Phelan Joshua Brosnahan Lucy Arnold Suzanne Sutherland Hilary Armstrong

lisa@27publishers.co.nz joshua@27publishers.co.nz lucy@27publishers.co.nz suzanne@27publishers.co.nz accounts@27publishers.co.nz

PRINT Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS Andrew Wood / Cassandra Kovacs / Darin Young / Dave Richards / Kim Newth Lee Hogsden / Sarah Rowlands / Stephanie Rumble / Corentin Esquenet

CONTACT US hello@27publishers.co.nz Facebook.com/avenuesmagazine Instagram.com/avenuesmagazine Avenues.net.nz Produced by Twenty Seven Publishers Limited 69 St Albans Street, St Albans, Christchurch, 8014 PO Box 36753, Merivale, Christchurch, 8146

RESIDENTIAL DESIGN COMMERCIAL DEVELOPMENT EDUCATIONAL FACILITIES SUBDIVISIONS

Now located at new premises: Level 4, Te Uruti Building, 48 Hereford St Christchurch

03 366 8181 kamomarsh.co.nz

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.

CONTENTS

21

36

30

32 In detail

8

CHIT CHAT

10

CULTURE CLUB

12

COUTURE

14

PAMPER

21

SPRING IN THE CITY

17

FRAME ME

28

DANCE EVOLUTION

20

YEAH NAH

30

TAKING THE CAKE

34

CITY SCENE

32

LIVING WITH PURPOSE

44

PALETTE

36

A FLING WITH SPRING

52

ON THE JOB

6

52

Secure your seat at

CHRISTCHURCH’S FASHION EVENT OF THE SEASON! 21st OCTOBER 2018

DESIGNERS FEATURED:

IMAGINE STYLE. IMAGINE INNOVATION. IMAGINE FASHION.

Join industry movers and shakers and feast your eyes on top New Zealand designers’ latest collections at Christchurch’s inaugural fashion spectacular – Imagine Fashion!

We’ll be joined by some VERY special guests you won’t want to miss!

Imagine Fashion is more than a fashion show – it’s a Black Tie evening-long spectacular of new season style, live entertainment and world class dining.

PROUDLY SPONSORED BY:

• View the latest collections of top New Zealand designers • Give back to the community with our Christchurch City Mission Charity Auction • Enjoy a delectable three-course dinner and exciting live band entertainment

Secure your tickets now! www.imaginefashion.co.nz

CHIT CHAT

IN ARCADIA Relive the 1980s and spend your pocket money at Arcadia Retro Arcade & Pinball Emporia. Enjoy dozens of pinball machines, retro arcade games, a pool table and music. It’s the perfect excuse to don your stonewashed skinny jeans and fingerless gloves. Pac Man awaits! arcadia.net.nz

BREW MOON TRUFFLE ALE A giant truffle unearthed in North Canterbury has found its way into a special edition ale. The whopper 1.37kg black Périgord truffle was dug up by Jax Lee, general manager of Kings Truffles in Waipara, after her five-year-old dog Freddy sniffed it out beside an oak tree. It is the largest truffle found in New Zealand on record. The family-owned Brew Moon Brewing Company, started by Kieran McCauley and Belinda Gould and located down the road in Amberley, has now added shavings from the record-setting truffle to a golden ale. Get online to find out more about Brew Moon’s Truffle Ale. brewmoon.co.nz

HAPPY 88TH BIRTHDAY

LAMB LOADED HUMMUS

Elizabeth Arden’s Eight Hour Cream – created in 1930 by Miss Elizabeth Arden herself – became an instant and overwhelming success and has remained a cult favourite. Legend has it that a loyal client used it on her child’s skinned knee and “eight hours later” it was healed.

You can’t go past the hummus at Welles Street – or anything on their menu, if we’re being honest. Lamb Loaded Hummus, cashew dukkah, or pomegranate and mint with their signature house-made pita bread are perfect for a bit of a Sunday session with friends.

elizabetharden.co.nz

wellesstreet.co.nz

CHIT CHAT

SPRING FEVER Gardeners and would-be green thumbs – the NZ Alpine Garden Society, CHS Daffodil Circle and Canterbury Rhododendron Society have teamed up to host a Spring Flower Show at the Woolston Club. Get expert advice and purchase interesting and rare plants, such as alpines and woodland plants which are great potted. So even if you’re renting, have a tiny yard or little time, you can still enjoy a mass of Spring crocus planted with a creeping mat of thyme or Veronica oltensis, which flowers all summer. 15 and 16 September. Entry $5. eventfinda.co.nz/2018/nzags-spring-flower-show/christchurch

NEW GATHERINGS Gatherings Restaurant has several new offerings, just in time for spring.

Locally sourced fish, now on the menu, is line caught and responsibly sourced. A restaurant that’s menu is based on local, seasonal and sustainable produce means that every item tells a story, and the role of the staff is to share that story with you.

New additions include a Ling Agnolotti Carrot Broth and Horopito Oil, and Apple Galette with White Chocolate.

The tasting menu still stands, and there’s even a menu for those of the vegan variety. Sorted! gatherings.co.nz

SAVE THE PLANET, ONE COFFEE AT A TIME Robert Gordon’s Carousel cup is a reusable takeaway coffee vessel made from high-fired stoneware and glazed to order. Handmade in Melbourne, no two pieces are the same and each cup comes with a 10 year guarantee! And it comes with a handy silicon lid. shutthefrontdoor.co.nz

ADVENTURES BY NIGHT Don your head torches and running shoes and experience your home town in the dark during the Christchurch 10km Night Series. Not for the faint hearted, each event is on different terrain, including trail and road options, with each course offering challenges. If you haven’t tried night running/walking before, give it a go. There are four events including one at the Christchurch Adventure Park on a track usually reserved for mountain bikes. A partnership between Fusion Events and the Mental Health Foundation New Zealand, when you register, you can opt to make a donation to the Foundation or pledge to raise $200 and receive a free Foundation running shirt.

10kmnightseries.co.nz

CULTURE CLUB

REMBRANDT REMASTERED

5

Visitors to the Arts Centre of Christchurch will have the rare opportunity to get to know one of the greatest artists of all time. Rembrandt Remastered showcases 57 stunning life-size reproductions of Rembrandt’s paintings that have been digitally remastered to their original condition. Using the latest techniques and art expert Professor Ernst van de Wetering’s extensive knowledge of the Dutch master, the exhibition works have been digitally restored to look exactly as they did when they left Rembrandt’s studio nearly 400 years ago. The exhibition will be open seven days a week in the Arts Centre’s Great Hall.

The Arts Centre of Christchurch, 5 September–3 October artscentre.org.nz

1

1

5 15

FERRYMEAD NIGHT MARKET

SPRING MARKET DAY

THE ACB WITH HONORA LEE

Ferrymead Heritage Park comes to life at its Night Markets. On the first Saturday of every month from September until December, indulge in a retrospective experience with a carnival vibe. Enjoy food vendors, craft stalls, candyfloss and music. Take a twilight ride on the Vulcan railcar, or a ride on the tram. Gold coin entry and $2 rides.

Find your favourite local craft and design stallholders at The Tannery on Spring Market Day, including Vintage Black’s soy candles, Zippity Doo Dah, Kakariki Kitchen and Sarah Geary Pottery. Brendan Gregg will perform buskers style in the Atrium. Fritz’s Wieners, the Cassels Beer Bus, and more will be on site. And the Tannery’s boutiques will be offering sales and promotions.

Spearheading the inaugural year of NZ Theatre Month, the stage play of The ACB with Honora Lee was adapted by Jane Waddell from the original prize-winning book written by Kate De Goldi. With an absolutely stellar cast, including several fully professional actors, director Derek Doddington is thrilled to present this superbly touching and funny story about family, forgetfulness and friendship.

The Tannery, 1 September thetannery.co.nz

Merivale Lane Theatre, Rangi Ruru Girls’ School, 5–15 September, topdogtheatre.com

Ferrymead Heritage Park, 4–8pm, 1 September, facebook.com/ferrymeadnightmarket

Come and explore the Arts Centre Immerse yourself in Christchurch’s iconic heritage buildings with boutique shopping, dining and epic events.

Open 7 days

artscentre.org.nz

CULTURE CLUB

LES MISÉRABLES – AUDIO DESCRIBED Showbiz’s 2018 season concludes with Les Misérables and includes a special performance for visually impaired patrons and their companions. Professional audio describer Rachel Sears, who has been instrumental in championing accessible theatre, will describe the visual aspects of the show live to audience members fitted with headsets that enable them to also hear the live performance. Theatregoers who attend the audio described performance will also be able to take a backstage ‘touch tour’ prior to the show, so they can understand the makeup of the set, props, costumes and the physical nature of the actors before attending the performance.

23

Isaac Theatre Royal, 23 September, showbiz.org.nz

5 26

14 28

13

&

IRISH SESSIONS

BECOME A ‘SKYENTIST’

BAILTERSPACE ARE BACK

Experience the heart of Ireland in the heart of Christchurch at A Rolling Stone. This family-run establishment serves up old-fashioned Irish hospitality. Wednesday nights, they celebrate Irish music and heritage with a traditional Irish session. Musicians are encouraged to join in and listeners are always welcome. Pop in early enough and catch their Social Irish language classes as well. Sláinte!

Become a ‘skyentist’ for an evening. Just 45 minutes from the CBD, the Canterbury Astronomical Society observatory at McLeans Island has three fixed telescopes and an assortment of portable telescopes. Enjoy the wonders of the southern night sky with local amateur astronomers. Learn about our constellations, closest stars, the galactic core and nebulae in our amazing universe.

Once described as “The Sonic Youth of the Southern Hemisphere”, space-rock contortionists Bailterspace have been mining tortured noise and repetitive melody for the better part of 30 years. Direct from New York, Bailterspace have announced three NZ shows in September, following their upcoming appearance at The Others Way Festival. These will be their first local shows since 2013.

A Rolling Stone, 8pm, 5, 12, 19 & 26 September facebook.com/arschch

Canterbury Astronomical Society 14 & 28 September, cas.org.nz

Blue Smoke, 13 September undertheradar.co.nz

N A IG U Q N O IS L A Y B N E WRITT SS GU M BL EY DI RE CT ED BY RO

OCTOBER 15 SEPTEMBER - 6

PRINCIPAL SPONSOR

SEASON SPONSOR

CORE FUNDER

SHOW SPONSOR

COUTURE

CURATED BY Stephanie Rumble Ted Baker Peonina Palace Gardens Tote ballantynes.co.nz | Loobie’s Story Bahamas Frill Dress loobiesstory.co.nz Fendi Ribbons and Pearls Round Sunglasses sunglassstyle.co.nz | WORLD Disco Floral T-Shirt worldbrand.co.nz | KW Clementine Tutti Frutti Shoe issimo.co.nz | Helen Cherry Coral Pink Bayley Dress workshop.co.nz | L.K. Bennett Iona Loafer issimo.co.nz Coop Playsuit of Happiness Jumpsuit trelisecooperonline.com | Ruby Bellevue iPhone 8 Plus Case rubynz.com

12

PAMPER

CURATED BY Lee Hogsden Bastide Rose Olivier Eau de Toilette | Too Faced Peaches & Cream Collection Mattifying Setting Powder | Stila Glitter and Glow Liquid Eye Shadow in Rose Gold | Elizabeth Arden Beautiful Color Liquid Lip Lacquer in Tulle | OUI Juicy Couture Eau de Parfum Spray NARS Radiant Creamy Concealer in Ginger | Elizabeth Arden Retinal Ceramide Capsules Night Serum | Too Faced Better Than Sex Mascara Clarins Lovely Rose 4 Colour Eye Shadow Palette 14

NO MORE GLASSES

IN THE WILD THAT’LL PUT A

SMILE ON YOUR FACE. When life's calling you up for adventure, you don't want glasses holding you back.

Give our experienced and proven team at Laservision a call and find out how our world-leading SMILE* laser eye procedure could precisely and effectively solve your astigmatism or shortsightedness and remove the need to rely on glasses or contacts for good. *Small Incision Lenticule Extraction

Call our friendly clinical team on

0800 52 73 71

for a FREE ASSESSMENT Laservision Eye Clinic Merivale.

269 Papanui Road, Christchurch. laservision.co.nz

SMILE. LIFE’S CALLING.

Kim Odering Renowned plantswoman and landscape designer of KO&CO Kim Odering outlines why you need to think about your garden when you’re designing your home, not after you’ve moved in.

When we design and build a new home, we pour our heart and soul into things like the kitchen design and storage throughout. But what about the outside rooms? Each garden space you look out on and want to spend time in, should receive the same consideration and attention to detail. Research shows that a connection with the natural world can be critical to our mental health and wellbeing, so why treat your outdoor environment as an afterthought?

There are huge benefits from engaging a landscape designer at the same time as your house plans are being drawn up. This allows you to plan garden lighting and irrigation, including possible water features, sheltered outdoor entertaining areas or reading nooks, and to incorporate decking that doesn’t just look good on your architect’s plans, but suits your lifestyle, providing you with extra living and leisure space all year round.

KIM ODERING OF KO & CO

I believe landscapers, builders and architects need to spend more time working together. In my experience, not everyone fully understands their house plans and can end up disappointed. There’s so much to think about when you’re building and things are always changing – it’s easy to miss some of the finer points.

A garden should never be an afterthought – it is quite literally another room of your home. Consider outdoor lighting, for example, it can make the world of difference – why be limited to enjoying your outdoor spaces only during the day? If your ‘outdoor rooms’ are well designed from the get-go, they’ll grow to look better with every passing year. This means you’re getting more enjoyment from your biggest investment while adding significantly to its longterm financial value.

So think ahead, think big picture, get the right advice at the start and make your green spaces your own.

P: 03 339 4971 E: INFO@KOANDCO.NZ ZHENYA EVGENOV OF KO & CO

W: KOANDCO.NZ

KIM ODERING INSPIRED GARDENS & LANDSCAPES

FRAME ME

Linden Leaves in bloom

2

1

3

4

5

6 PHOTOS Sarah Rowlands

Guests gathered at the Botanic Gardens Ilex CafÊ to enjoy the launch of Linden Leaves’ newest fragrance Aqua Lily. With fresh top notes of citrus and pear, layered over a blend of marine, green florals and lily, all present could sense Spring was truly in the air.

1 Deborah Clutterbuck, Amy Garett, Jan Green, Ririn Asriyani 2 Annie Coburn, Dianne Davis, Brigit Blair, Vanessa Dunn 3 Steph Keig, Angela Farr, Lois Sparrow 4 Mandy Ashby, Rochelle Hodgson, Brooke Garriok 5 Emma Wylde, Shelley Broadhurst 6 Engeline Margallanes, Anamika McGuire, Leanne Gabrielsen, Karen Speirs, Sally McMillan, Julie Stratton 7 Cheryl Charteris, Melissa Tamihana 17

7

FRAME ME

Dwell Homes’ showhome opening

3

6

1

2

4

5

7 PHOTOS Sarah Rowlands

Outstanding architecture and impeccable workmanship were showcased at the opening of a showhome designed and built by Dwell Homes for a stunning riverside site in Fendalton.

1 Callum Pithie, Morgan Tait 2 Tali, Lena, Bryan and Sophie Doull 3 Derek and Jane Wenmoth 4 Shehan and Kate Desilva, Rob Penman and Michelle Johnson 5 Kristyna and Clayton Ellis and Alex Fort 6 Sandy and Clive Low, Kim Hughes and David Beckingsale 7 Kristina Pickford, Ross Sheppard and David Shaw 19

YEAH

1 2 3

Space Academy’s free movie screenings. Any excuse for pizza, a wine and a collective reminisce over a good flick.

Subscription boxes.

Razors, accessories, and now cheese?! My letterbox has never felt more fulfilled.

Nifty Markets.

A collaboration between Rosie Threads and Benny’s Barber Shop that captures the real essence of artisan crafting.

4

The Margaret Mahy playground. Three years later and we’re still in love with this place. It’s a perfect pick-me-up, no matter what your age.

5

Those sneaky early blossoms dotted around the city, in past weeks. We see you!

Keep doing your thing.

NAH

1 2

Copy cats. They say imitation is the highest form of flattery.

We say get your own ideas.

You know who you are! Meow.

Marketplaces on social media. We don’t know you.

We definitely don’t want your tatty Swiss ball and last summer’s ball dress.

3

Mismatched brunch music.

We get that you’re the latest place to eat but your overly loud hip hop is shaking my Eggs Florentine right off the plate.

4

Hear that rumble in the distance? It’s the ‘Christmas rush’ advancing.

Prepare yourself. There will be themed earrings.

5

Frosty windscreens, still! Can’t they invent a demister for the front window of our cars? We await your tardy arrival, Spring…

NMG

Consultants, Advisors, Installers, Valuers, Gallerists

Contemporary Art NADENE MILNE GALLERY ARROWTOWN & CHRISTCHURCH

03 377 9567 10 Bath Street, Christchurch 03 442 0467 16 Buckingham St, Arrowtown www.nadenemilnegallery.com

Contemporary Architecture

FEATURE

Spring in the city September is a time for walking along Harper Ave beneath blossoming trees in Hagley Park. They’re a gorgeous sight and it’s a great starting point for a leisurely springtime stroll through the Botanic Gardens. For this edition, we go on our own ramble and meet some of the people who spend their working days in and around the city’s beauty spot. Beneath tropical vines and banana trees at Cuningham House we catch up with conservatory collection curator Diane Boyd, whose role at the gardens is the fulfilment of a later-in-life dream. Dressed as an Edwardian gentleman, Ben Lander shares his experiences as a boat builder and punter on the Avon. At Canterbury’s oldest golf course – Hagley Golf Club in North Hagley Park – we meet one of the club’s young members, Troy Hale, who is also the club’s full-time greenkeeper.

21

HOTHOUSE OASIS WORDS Kim Newth PHOTOS Sarah Rowlands

I

when she was in her 50s, that she finally took the plunge and applied for a three-year horticultural traineeship at the Botanic Gardens. Her training took place in the nursery and outside in the gardens, as well as in the multiple conservatories. Along with tropical plants, the conservatories house cacti and succulents, ferns, flowers, alpine plants and orchids/carnivorous plants.

“During my traineeship I worked with [the late] Frances Austin, who was the conservatory collection curator back then, and developed a fascination for the conservatories and the plants that grow in them from other countries that you simply couldn’t grow outside.”

Her instinctive love of plants goes back to her childhood in Waltham where home gardening was an enthusiasm shared by various family members.

“My mother and my nana, in particular, always grew vegetables, fruit and flowers. I remember we had our school gardens as well.

In my teens, my mum remarried and she and her husband used to grow Christmas lilies and strawberries to sell and I used to help with that too.”

For Diane, it is the fulfilment of a later-in-life dream to now be part of the Botanic Gardens conservatories’ team, where she has held her current role for the past three years. It gives her great pleasure to be able to present the plants at their best for the appreciation of the many visitors.

“We’ve had weddings in here, photography groups come through, plus school and educational groups. Artists come to sketch and new parents bring their children. It’s lovely to see how people are uplifted by the experience.”

t feels good to step from an overcast Christchurch morning into a vibrant tropical environment bursting with banana trees, palms and vigorous jungle vines.

Originally known as the Winter Garden, Cuningham House is the largest, oldest and arguably the grandest of the plant display houses at the Botanic Gardens and is wellstocked with a luxuriant array of tropical plants.

Conservatory collection curator Diane Boyd, who has agreed to show me around, says this is where she usually starts her working day.

“Before we open to the public, we dampen down the floors to ensure it has the right humidity and, of course, plant watering is a big part of the job,” she says.

As Diane leads me to the upper gallery, we pass a clump of beautiful bird of paradise flowers (Strelitzia reginae) with a common vine growing nearby. She explains that each has very different watering requirements.

Automated irrigation is simply not an option where there is such a breadth of diversity.

Everything must be precision watered by hand.

“There is a real art or skill in knowing how much water and light each plant needs … it’s fascinating doing the research on these plants and their various cultures and conditions.

I’m in awe of how plants grow and adapt in different climates.”

We stroll past curtains of delicate Spanish moss and peer up the trunk of a tree that hails from Guyana, Ficus albert-smithii. It looks a bit like a magnolia tree on steroids.

“I love the size and colour of those leaves,” Diane exclaims, noting how quickly these trees grow.

Diane has long had a passion and curiosity for plants of all kinds but it wasn’t until 2008,

22

A PUNTING LIFE WORDS Kim Newth PHOTOS Sarah Rowlands

D

Ben only returned to punting a few months ago, after having spent the intervening years working in a Christchurch picture framing and art restoration workshop.

“I’d kept in touch and so when I was offered a job here I thought I’d love to do that again.

You become a happy person when you’re on the river. You’re being paid to be an entertainer and a guide and it just seems to engage that positive part of your mind.”

As he has found, it’s also a job that’s good for fitness. Each flat-bottomed punt weighs 500kg and takes up to 10 passengers; using a pole to push all that mass upriver is a real workout. It is a job that requires considerable poise to keep the boat balanced and stable while simultaneously maintaining a running commentary sprinkled with jokes and snippets of interesting information.

When not on the water, Ben enjoys keeping the punts well maintained and he is also a dab hand at making poles. These are almost five metres long. Each is finished with a spoked stainless steel shoe, designed to stop the pole from sinking into the mud.

Having plied the river as a young man, Ben has had no difficulty taking to the punts again though observes that it’s easy to go wrong. In spite of their design, poles can still get stuck and just about every punter ends up in the water at some point. At the height of summer, gently fending off wayward canoes on the river can be a mission in itself.

Usually, though, the journey through the Botanic Gardens and Hagley Park, passing daffodil woodlands, is a daily delight.

“It feels timeless and elemental. You’re living in the moment – it’s so good.”

ressed as an Edwardian gentleman, complete with straw boater, 39-year-old Ben Lander is preparing for another busy day of punting on the Avon.

Our interview takes place at the Antigua Boat Sheds. Dating back to 1882, this is one of the few old places in the central city that feels untouched by all the upheavals of recent years. For Ben, the heritage sheds hold many memories. As a young university graduate, he recalls stumbling into the sheds one day after a party. He’d wanted to hire a row boat but instead got “press ganged” into having a go at punting.

He wound up working as a full-time punter for a year before taking up a position as an art teacher.

Some years later, he returned to the sheds as a boat builder after having noticed that its last Edwardian rowing skiff was rotting away.

“I talked to [canoe hire and Boatshed Café owner] Mike Jones and asked if he’d thought about building any new ones and he replied, ‘would you like to do it?’ … I spent two years building replica Edwardian rowing skiffs and wooden canoes.”

While Ben had previously helped his father – Christchurch artist Mark Lander – to repair an old sailing dinghy, he had never built a boat from scratch before taking on the project. “We made a survey of the old boats and fortunately I was also able to borrow several books on boat building from the Christchurch Library.”

The four boats he built a decade ago are still stored at the sheds and remain in good working order.

25

ON THE GREEN WORDS Kim Newth PHOTO Sarah Rowlands

T

“I couldn’t do it all on my own but I get a lot of volunteer help from the club’s members … it’s not like a modern course built to particular specifications – this would have been mown out of a paddock in the 1800s. You can’t change that but you can look at ways to improve the quality of the turf and greens.”

Since he started, the club has invested in new machinery and equipment to support Troy. The course is benefitting as a result, with everything restored to a well-maintained playable condition.

For Troy, another real pleasure of the course is its location in North Hagley Park.

“It’s a very lovely place, especially in summer. There’s always something going on around here and while we’re a bit separate from the Botanic Gardens, we work together with their staff and often help each other out.”

At this time of year, grass growth really starts taking off with rough areas needing to be mown twice-weekly and the rest of the course three times a week. Over summer, it takes 55 to 60 hours a week of mowing to keep the course in tip top shape, with volunteers helping to shoulder the workload.

“What I love is that reward at the end of the day when you turn back and see how good it all looks … the golf course really does become your baby.”

For Troy, the ultimate dream would be to work on one of the world’s top courses. For now, though, he’s proud to be keeping the greens of Hagley to a standard befitting a 145-year-old golfing legacy.

aking care of Canterbury’s oldest golf course – Hagley Golf Club in North Hagley Park – is a big responsibility for one of the country’s youngest greenkeepers, but 23-year-old Troy Hale is already a seasoned hand when it comes to maintaining fairways and greens.

Blenheim-born Troy started learning the finer points of greenkeeping six years ago as an assistant on home turf at Marlborough’s Rarangi Golf Club, where he also took up golf clubs for the first time a decade ago.

“My uncle, Murray Hale, first got me into golf and I loved it so when a job came up at the club I thought, why not? School wasn’t for me. I spent a year being mentored and trained by Rarangi’s greenkeeper, Pip Looker, before moving to Christchurch in 2013 to do an apprenticeship in sports turf management at Clearwater.”

A sporty kid by inclination, Troy grew up playing rugby and cricket but golf was the game that really fired his enthusiasm. Before taking up his apprenticeship, he was a junior golf rep for Marlborough.

“It is just such a challenging game. Like other greenkeepers, I have a passion for the game itself along with the course I’m looking after; it’s a job you do because you love it.”

After his apprenticeship, Troy worked as a second-in-charge keeper at Bottle Lake Golf Club for 18 months before being appointed as Hagley Golf Club’s sole greenkeeper.

Maintaining a 12-hole course with a heritage dating back to 1873 was part of the attraction of this current role for Troy, who also enjoys being involved with a small and friendly club.

26

IN DETAIL

Dance evolution WORDS Kim Newth PHOTO Darin Young

N

ineteen-year-old dance protégé Summer Penney will never forget the feeling of being on stage at the Arts Centre Melbourne last December for the Australian Conservatoire of Ballet’s production of Swan Lake.

“It’s always been my favourite ballet,” says Summer, who stepped into ballet at the age of six in a class led by Sharon Tite at Christchurch’s Southern Ballet. “I remember holding that last position on stage with the other swans – it was such a wonderful moment.

I felt like my heart was pouring up to the sky!”

Such moments do not happen by chance.

By the time she was 13, Summer already had a ballet career in mind and trained at both Christchurch’s Anneliese Gilberd Academy and the New Zealand School of Dance (in the Scholars and Associates Programme) before being accepted by the Australian Conservatoire of Ballet in 2016. She also received mentoring from Alayna Ng, of the New Zealand Ballet Company.

“That was great because it gave me an opportunity to really find out what it’s like behind the scenes for a professional dancer.”

Summer had only just turned 17 when she left New Zealand to join the conservatoire and can still remember how hard it was adjusting to life on her own, even with the unwavering support of her family back home in New Zealand.

“I don’t think I slept for the first three months!

I began in a homestay and then moved out with a couple of other young dancers … I really didn’t know anything about the world and the training was very intense too. The standard was very high and that was a shock, but I improved so much during my two years there.”

Last year Summer graduated with an Advanced Diploma in Elite Performance Dance and is

now enrolled at the Victorian College of the Arts, Melbourne University where she is studying for a Bachelor of Fine Arts in Dance. The Christchurch Ballet Society awarded her a tertiary grant earlier this year to help with her studies.

Studying at university is a career shift for Summer in many ways. Rather than pursuing a place with an international ballet company, Summer feels the time is right to explore her wider potential as a dancer and performance artist.

“At the conservatoire, the focus was on technique, physique, aesthetics and how to fit with the corps de ballet, whereas now I’m learning about ways of thinking and expressing myself as an individual.”

At the time of interview, Summer was performing at the National Gallery of Victoria in a dance construction piece called Huddle by American contemporary dance choreographer Simone Forti. Huddle forms part of the gallery’s exhibition MoMa, celebrating 130 years of modern and contemporary art, on loan from the Museum of Modern Art, New York.

This sculptural dance performance – one that requires making a small mountain of human bodies which must then be climbed – is far removed from Swan Lake, but Summer is blossoming from the new experience.

“It’s a really beautiful piece that draws on the energy of the group and relies so much on preparation.”

Summer may have the opportunity to tour Europe at some point in her degree and would like to explore contemporary dance opportunities there.

Whatever the future holds, this young woman is assuredly stepping towards it with grace and strength.

29

IN DETAIL

Taking the cake WORDS Andrew Wood

C

hristchurch-born, raised in Fairlie and Timaru, and now in London where he worked on the most important wedding cake of the year, Izaak Adams (Ngāi Tahu) is clearly going places.

Long before Prince Harry met Meghan Markle, the 29-year-old baker originally wanted to work in a more traditional artistic medium and had studied at Ilam – University of Canterbury School of Fine Arts. “I went to art school because I loved art and loved creating,” he says. “I studied sculpture but dropped out at the beginning of my third year. I was doing a lot of photography after that, but I realised I wasn’t fully committed and that fizzled out.”

Baking was a fallback, something Izaak had always enjoyed but never really taken seriously.

“I realised I needed something to focus on,” he says, “and that turned out to be baking.

My Nana is an amazing baker and fed me constantly. I knew I loved to eat baking from an early age but it wasn’t until I needed to make a living that baking seemed like the most interesting and creative job I could do.

I still needed to do something creative after art school and I loved food and it just seemed right to combine the two.”

A job at Vic’s Cafe led to his first proper baking job at Strawberry Fare, and then to Christchurch company J’aime les Macarons through a friend.

“I loved that they had brought a refined and experimental touch to the Christchurch

baking scene. My friend Katie Kerr told me they were looking for a baker to help them out. When I met Amanda and Bridget I really wanted to work for them because they were smart, fun, driven and just really talented. They were very encouraging, and I loved working for them. And they let me eat macarons every day.”

Katie encouraged Izaak to up sticks and move to London, which like so many talented young Kiwis he did.

“Once I moved here,” he says, “I worked in some cute cafes as a baker and even worked in a cooking school some evenings.

I worked at a very playful bakery called Sweet Things in Primrose Hill where they let me do some really crazy and creative cake decorating. But I wanted to be more connected to the baking process and applied for a Job at Violet.”

Violet Cakes, owned by the legendary East London trendsetter of baking Claire Ptak, is the company that made Harry and Meghan’s wedding cake.

“Claire really was the first person to encourage me to taste food rather than just eat it,” says Izaak.

Of course, he’s not allowed to talk about it. “All I can say is that I was honoured to be a part of the team that made the cake.” As for the future? “I would love to have a cookbook but it just seems that everyone is making cookbooks. At the end of the day, I just want to bake and feed the people in my life.”

31

Stephanie Rumble, pictured centre

IN DETAIL

Living with purpose WORDS Joshua Brosnahan PHOTO Cassandra Kovacs

S

tephanie Rumble is the sort of person everyone needs in their life.

Stephanie is a Christchurch based fashion stylist, a REPs registered fitness instructor, a mother to four teenagers, with a Master of Consumer and Applied Science to boot.

Over the past 12 years she has built a small empire around a lifestyle that is full of fashion, style and colour. The next step in her career could possibly be a first of its kind in New Zealand.

Stephanie’s latest endeavour is Accountability Coaching.

For the uninitiated, an Accountability Coach offers an individually tailored service that focuses on improving the four wellness areas in your life; nutrition, exercise, sleep and stress.

Stephanie connects with her clients through supportive messages, meetups and calls on a daily basis.

“I think, in this world, we’ve become so disconnected, that people don’t have someone there to hold their hand in an understanding, compassionate, but also tough way to keep them on their path.”

Stephanie’s Accountability Coaching has organically grown from “nothing to something” in recent months. The idea grew from an encounter with a friend who needed someone to keep them accountable for their wellbeing goals.

She wanted to get healthy and lose weight.

Fast forward three months and Stephanie has a growing list of clients on board and her Accountability Coaching business is full steam ahead.

Stephanie works alongside personal trainers, dietitians and other health

professionals to coach her clients back to wellness and health.

An initial consultation with new clients really gets to the core of where her clients are at, and what they are doing currently in terms of their overall wellness.

A typical day sees Stephanie’s clients checking in – sending pics of their food to her and pics of them working out at their tailored exercise programme.

“Everyone needs to move. 45 minutes a day, six times a week. It’s all about working out as our bodies are designed to.”

Even on the off days, Steph is there to talk it through and support her clients.

“You’re getting daily contact with me.”

Stephanie’s clients range from ladies in their 60s to teenagers. There’s something for everyone.

She also believes she is the only stylist and Accountability Coach in New Zealand, which gives her a huge point of difference.

Stephanie likes to tie in personal styling services as a reward for achievements – goals are rewarded with a colour consultation session or a body shape analysis and once goals are met a shopping expedition to buy the new clothes for a new body.

“When you’re just a stylist, it’s tougher to develop the closeness with your clients in the same way. You might see them for an hour or so at a time, for a consultation and then they’re done.” Stephanie believes a genuine approach and kinship really makes Accountability Coaching successful for her clients.

“It sounds a little corny, but I feel like I’ve found my purpose just a little more.”

33

CITY SCENE

EntX is here!

WORDS Joshua Brosnahan

C

hristchurch’s new home of throughout. It’s a cool space to be in and you entertainment is taking shape with don’t feel like you’re in just another mall. the opening of EntX – the long-awaited EntX is packed with eateries. The ground central city entertainment destination. floor has Joe’s Garage, Nando’s and a gastro Located on the corner of Lichfield and pub called Cleaver and Co leading the Colombo Streets, just a hop, skip and jump way. There’s Thai, salads from Habitual Fix, from the Bus Interchange, EntX features a smoothies, dumplings and even ‘design your ground floor dining hub with food outlets and own’ self-service pizza from Infinito. There a state of the art HOYTS cinema complex on are 13 food outlets so far and more on the two upper levels. way that will further add to the diversity and The complex contains seven theatres, deliciousness already on offer. With common including two Xtremescreens with the latest area seating for up to 200 patrons at any given Dolby Atmos sound systems, and two LUX time, it’ll be interesting to see how the ebb auditoriums featuring luxury seating and food and flow works pre-film and at other times. and drink service.

If the popularity of nearby eateries and cafes But wait, there’s more good news: every seat are anything to go by, it’s likely that EntX will be is a recliner. Ahhh, this is futuristic relaxation. just as busy with the non-flick-watching crowd Calder Stewart broke ground on site in as it is with those there to see a movie.

November 2016 and progress has been steady, Lichfield and Colombo streets have gained meaning all milestones have been achieved. considerable foot traffic in recent months, Known for their commitment to investing in with no signs of declining in the near future. the Christchurch rebuild, they developed a The re-opening of The Crossing and other key vision – to create more than just a cinema. And amenities in the area are testament to this. it happened: this is a fully blown entertainment EntX joins this list as a central destination for destination, right in the centre of the city. It’s the entire family. an ambitious and unprecedented move for Calder Stewart felt Christchurch deserved Christchurch, and being so central and so lush, something really special. The completion of it’s certainly a drawcard for tourists as well as EntX really does show they have more than locals and domestic travellers. delivered on this.

‘City meets nature’ defines EntX’s fit-out. Upon The inner city’s brand new home of arriving through the main entrance, visitors are entertainment promises to be a unique inner drawn into The Glade: an impressive double city hotspot. height atrium. There are industrial vibes with EntX will be open to the public from Friday reclaimed brick, natural timbers and plants 28 September. See you there.

35

A fling with spring Your chance to shine in spring’s latest blooms.

PHOTOS Dave Richards STYLIST Stephanie Rumble ASSISTANT STYLIST Jasmin Percasky MODELS Darren Paddock and Ashleigh Hazeldine, Portfolio HAIR Haley Saul, Co Lab Hair Art MAKEUP Simone Thurlow THANKS Mrs Bottomley’s Flowers for the floral blooms and goodness, Penny Black Victorian Tearoom for the superb service and delicious food, and The Tannery for the stunning location.

36

Ashleigh wears: Kate Sylvester Broderie Dress and L.K. Bennett Helena Sandals from Issimo.

Darren wears: Sergios Jacket, Paul Smith Byrad Shirt, Ben Sherman Chinos, Liberty Print Pocket Hankie, Robert Charles Belt, Florsheim Shoes, all from Sergios. Ashleigh wears: Camilla Heirloom Lounge Trousers; Deval Cami in Scarlet; L.K. Bennett Helena Sandals from Issimo; Gold, South Sea Pearl, Diamond and Tsavorite Garnet Necklace and Ring from Youngs Jewellers.

Neww Bias Slip Dress from Uncommon Ground; L.K. Bennett Corisa Shoes in Jelly Bean Patent from Issimo; Silver South Sea Pearl Necklace, Platinum Diamond Ring, and Gold Amethyst Drop Earrings from Youngs Jewellers.

Ashleigh wears: WORLD Brooklyn Blazer and Beegee Trouser; Deval Cami in Scarlet; Pearl Sautoir, Platinum Pink Sapphire and Diamond Ring from Youngs Jewellers. Darren wears: Dom Bagnato Jacket, Paul Smith Print Shirt, Hugo Boss Orange 63 Jeans and Robert Charles Belt, all from Sergios.

Ashleigh wears: Closet London Split Sleeve Neck Tie Dress from Ballantynes; L.K. Bennett Helena Sandals from Issimo; Gold Amethyst Drop Earrings and Platinum Pink Sapphire and Diamond Ring from Youngs Jewellers.

Ashleigh wears: Trelise Cooper She Frill Be Loved Dress from Lynn Woods; Oxitaly Glam Cedro Shoes in Stefy Yellow from Issimo; Antique Gilt Filigree Necklace and Gold Tourmaline Earrings from Youngs Jewellers.

SO CLOSE YOU CAN ALMOST TASTE IT OPENING 28 SEPTEMBER

CHRISTCHURCH’S NEWEST HOME OF ENTERTAINMENT. 13 EATERIES. 7 CINEMAS. ALL IN ONE EPIC PLACE. COLOMBO ST. CBD / ENTX.NZ

PALETTE

Clams in broth with courgette and peas The light broth, sweet clams and crunchy spring veg in this dish make a delightful combination. It’s a little salty, a little sweet, crunchy, savoury and delicate all at once, with a freshness coming from the raw vegetables. While incredibly light, it’s also wonderfully restorative. Fish broth is the most nourishing and nutrient-dense of all the bone broths, because you boil the whole fish – frame, head and all – and a lot of collagen and gelatine melt into the broth to give it almost insanely good gut-healing qualities. Use a white fish such as snapper or sea bass, not an oily fish. I used borage flowers for decoration, but you could use any edible flowers – try flowers from fragrant herbs such as basil and coriander, or radish and broccoli flowers.

SERVES 4–5 | DAIRY-FREE, GLUTEN-FREE

FISH BROTH 2–3 fish frames, head on 1 onion, quartered 3 garlic cloves, lightly crushed 1 stick celery, sliced 1 carrot, cut into chunks 1 bunch of parsley, roughly chopped 3 star anise sea salt and freshly ground pepper

Start by making the fish broth. Place the fish frames in a large saucepan and add enough cold water to just cover. Add the remaining broth ingredients, and heat on the stove until just barely simmering. Simmer gently for 30–40 minutes – do not let the broth boil, or it can become bitter.

When the broth is ready, strain into a clean pan, discarding the solids.

Taste and add extra seasoning if needed. Keep the broth hot over a low heat. You will need one litre for this recipe.

Wash the radishes and use a peeler to shave them widthways very thinly.

3 watermelon radishes, or 5–6 regular red radishes 2 courgettes, trimmed 1 cup frozen baby peas (petits pois) 500g clams bunch of dill, leaves only edible flowers

Also use the peeler to shave the courgettes lengthways into ribbons, keeping them separate from the radishes. Set aside.

Bring a kettle to the boil. Place the peas in a heatproof bowl and then pour boiling water over them. Leave for 5 minutes, then drain.

Next, pour ½ cup of hot water from the kettle into a frying pan that has a lid. Bring the water to a rolling boil, add the clams, place the lid on and cook for 4 or 5 minutes, until they are just opening. Turn the heat off and set aside, covered to keep warm.

To serve, ladle the fish broth into 4 or 5 serving bowls, add a few clams to each bowl, and top with courgette ribbons, a handful of peas, shaved radish and some dill leaves. Lastly, sprinkle with a few edible flowers.

Serve this delicate dish while hot, and right away so that the flowers don’t wilt.

44

PALETTE

Coconut milk ceviche Ceviche is one of my favourite things to eat – incredibly creamy and yet so fresh; chewy in a good way and yet absolutely tender and delicate. I love the crunch of the chopped vegetables contrasting with the softness of the fish, and I love the sharpness of the citrus set against the creaminess of the coconut milk. It’s a dish of harmonious opposites. You absolutely must use really fresh fish, though – I love to use trevally, kahawai or kingfish as long as it has been very freshly caught, otherwise use a white-fleshed fish that has a mild flavour, such as snapper or sea bass. I like quite a bit of chilli in my ceviche, but do go lightly on that front if you prefer a more moderate approach.

SERVES 4–6 | GLUTEN-FREE

600g semi-firm, very fresh white fish fillets juice of 4–5 limes 2 tsp sea salt 1 spring onion, finely chopped 1 stick celery, cut into tiny cubes 1 red capsicum, halved, deseeded and cut into tiny cubes 2 small Lebanese cucumbers, cut into small cubes ½ large red onion, finely chopped 2 long red chillies, halved, deseeded and cut into thin slices 2 cups coconut milk bunch of fresh coriander, leaves roughly torn and stalks finely chopped a few edible flowers (optional)

Start by preparing the fish: remove any fat, bones, blood-lines and skin.

Slice each fillet along the grain into long strips, then cut each strip into even-sized cubes.

Place the cubed fish in a glass or ceramic bowl. Add the lime juice and salt. Stir well, cover and place in the fridge for 10 minutes.

Prepare the spring onion, celery, capsicum, cucumber, red onion and chilli while the fish is curing. Add everything to the bowl with the fish except a few slices of chilli (reserve for a garnish). Stir again, cover and place back in the fridge for 30 minutes.

Remove from the fridge and stir in the coconut milk. Top with the fresh coriander, the reserved slices of chilli and some edible flowers if you have them. Store in the fridge and serve chilled. It will keep in the fridge for a few days. I love to make a big batch and then eat it for lunch for the next few days.

Recipes reproduced with permission from Wild Delicious by Amber Rose Photography by Greta Kenyon and Claire Mossong Published by Random House NZ

46

PALETTE

Glazed expression Donuts and deliciousness in the 03.

PILGRIM

THE DONUT BOUTIQUE

PANADERO FILIPINO BAKERY

Pavilion 1/81 Lichfield Street pilgrim.net.nz

569 Barbadoes Street, Edgeware thedonutboutique.com

Shop 7, Peerswick Mall, 388 Riccarton Road panaderobakery.com

Newcomers Pilgrim are just a brisk step or three from Cashel Mall, in a compact and modern building not far from the Bus Interchange. The cafe is inviting, with touches of a modern Paris. You’d be forgiven if you forgot you were in a repurposed shipping container. Canelés are notoriously hard to perfect, and Pilgrim Cafe has definitely risen to the occasion. Friands and Madeleines are also on the menu, so you’ll have absolutely no excuse not to indulge in a little something with your morning coffee. Pilgrim have their sights set on keeping options simple – and in some ways it is a relief to not be overwhelmed with choice – especially when the options are executed excellently and include sandwiches, smoothies and the aforementioned pastries.

Coffee was quick, hot and delicious with beans from the Sailor’s Son, courtesy of The Anchorage. Kudos to the owner/barista, who was warm, professional and informative.

Pilgrim have resisted the social media fad so far (how current), so you can’t ‘menu prep’.

Take the plunge and experience it in person.

It’s worth the … pilgrimage.

There’s a reason The Donut Boutique has recently celebrated six years in Edgeware.

After a lengthy conversation with the owner and a very excited regular customer – “just buy one of EVERYTHING” – we settled on two donuts: a salted caramel and an ‘Espresso Ecstasy’.

Flavours like Banoffee, Chocolate Popcorn, and Toffee Apple almost made it home with us too.

Everything at The Donut Boutique is made fresh daily, so quantities are limited and varied.

Flavours are continuously evolving and some are seasonal – Yuzu lemon comes to mind.

These donuts are worth the wait. They were suprisingly heavy with filling and it was a pleasant surprise to realise the caramel was made from scratch. The espresso-flavoured donut gave a fresh kick of coffee without being sickly. It’s a mark of a good donut when you aren’t dusted in sugar afterwards. The Donut Boutique has effortlessly perfected the donut – and then reinvented it. The icing on the cake (or should I say, donut) is their delivery service.

This could be something wonderful.

Panadero is a Fillipino bakery near Church Corner that does a donut, and does it well. With flavours like Peanut Butter and Jelly, Mango, and Maple Bacon, you’ll be able to really kick your sweet tooth into overdrive. Thumbs up for Mango, the donut that was filled with a light and fluffy cream and absolutely spot on for flavour. We took three donuts away with us in Panadero’s signature brown boxes. I firmly resisted the Buy Five Get One Free deal for obvious reasons. Do I regret that choice? Perhaps.

The Peanut Butter and Jelly donut meant a few sticky fingers, and the Maple Bacon donut was a new experience that could do with repeating. Our takeaway coffee was decent but personally not my favourite part of the experience.

Panadero’s strength is that everything is baked on site, including their pies and bread.

Fun fact: ‘Ube’ is a vibrant purple yam which Panadero use in their cakes and donuts to produce fabulous colours that almost defy eating. Almost. Panadero is a great destination for a quick treat on the run.

48

PALETTE

top pick KADETT 371 St Asaph Street, Christchurch Central facebook.com/kadettcafe

Kadett is a dreamy and relaxing cafe on St Asaph St, located within Space Academy.

The focus for Kadett seems to be collaborative efforts, with donuts from Grizzly Baked Goods, and decadent creations from Cakes By Anna.

The food offered on the menu is fresh, colourful and classic – we ordered a miso and cherry tomato bagel, a ham cheese and relish toastie and a cream-filled jam donut to fight over later. Kadett’s coffee is by Ristretto, and was quick to arrive to our table. If you’re not of the coffee persuasion, there is an extensive

tea list offered, which I intend to work my way through on future visits.

Our brunch appeared to be made with care and presented perfectly on stoneware plates, which are made by co-owner Mirabel. The donut was as fresh as the day was, made with fresh yeast and filled with a boysenberry reduction. Kadett’s donuts are like something your favourite aunt would make. Heavy but fresh, with a great ratio of filling. They are severely lacking in any boring bits.

The staff are quietly efficient, softly spoken and pleasantly kept the place humming around us. There was a relatively good vibe for a Saturday morning brunch rush. Plenty of people without any of the panic.

Overall, the cafe is comfortable and easy, with plants, books and sketch art to make you feel at home. You could stay a while, and why not? Especially with Doki hairdressers on site, and Galaxy Records opposite. You could be here until lunch. Now, would that be a bad thing?

PALETTE

SUPER duper SUPER Norwich Quay, Lyttelton super.restaurant

SUPER’s website proclaims we should ALL HAIL SUPER, and I firmly echo that sentiment.

Ensconced in the old Royal Hotel building on the corner of Lyttleton’s Norwich Quay, SUPER is a current take on Asian fusion with a distinct lean towards their own brand.

Yes, Asian fusion is currently done to death, but SUPER have made this their own.

SUPER use locally sourced ingredients and organic produce, which fits in well with the emerging Lyttleton ethos of late.

I’d thoroughly researched the menu online, and was eager to experience their Saikoro Beef with meal worms. Yes, that’s correct.

Meal worms. They are exactly what you’d think. More on that later.

Okonomiyaki was another firm request.

It’s what I would call the Japanese answer to pizza – but it is more of a savoury Japanese pancake. It’s made with flour, eggs, shredded

cabbage, meat and topped with Okonomiyaki sauce and Japanese mayo. It’s filling, delicious and a good staple if you end up somewhere terrified of an Asian menu.

We ordered one for the table and it was well received by all.

Fun fact: Okonomiyaki means ‘grilled as you like it’, and we endorse this as a staple dish that SUPER have done very well.

The aforementioned Saikoro Beef came out, and we naturally pored over this to find our meal worms. They’re tiny, toasted and complement the dish well. No crawling off the dish here.

The plating was homely and not fussy, with tableware that was eclectic and very ‘now’.

My recommendation is to order Edamame to snack on, and share a couple of bao.

The Pork Belly Bao are soft and delicious. A couple of bites and they’re gone, so don’t be

50

shy in ordering a few of these. In fact, order several menu dishes and get your sample on.

Most dishes compliment each other well.

There’s everyone’s favourite Karaage Chicken as well, which is a good option if you’ve got a slightly fussy child (or hubby) in tow.

A special mention goes out to the vegan ramen – the tofu is done well, and that is something I don’t say often. Ramen: so hot right now. A great option for the last of our chilly nights.

We ordered bottled cider and plum wine.

The latter was sweet, and tangy.

There’s a nice selection of drinks, both alcoholic and non.

Make sure you leave room for dessert! The matcha ice cream is an acquired taste, which I loved – think of an earthy green tea that is cold and creamy.

NEW COLLECTION

I’m surprised at the volume of food that comes from a relatively compact kitchen space. We were never kept waiting long, and considering we were in Lyttleton mid week, there were a fair few tables filled with patrons. Word has obviously spread.

This is the second menu I’ve experienced at SUPER and I will say I am missing the wontons! These were unlike any wonton I’ve eaten before and really could be a staple on the menu all year round.

SUPER has every right to be cool.

Thankfully they pull the whole dining experience off with engaging, friendly staff and an uncomplicated vibe. Bring your parents. Bring your children. It’s all going to work at SUPER. 4.8 out of 5 on Facebook is a stellar effort, and is well deserved. We give it much the same.

Come and see our beautiful new store at

THE TANNERY

203 Papanui Rd, Merivale Ph 03 420 1220 Also available in Ballantynes

www.wallacecotton.com

Shop 43, The Tannery | 3 Garlands Road, Woolston, Christchurch | 03 365 0172

fabrichouse.co.nz

ON THE JOB

Executive Chef HAMISH WATT, 39, REDCLIFFS AS TOLD TO Joshua Brosnahan PHOTO Cassandra Kovacs

I

’ve been in Christchurch and working as Executive Chef at Crowne Plaza for two months. Before the shift from Hunter Valley, my wife Tiffany and I holidayed here – we rented a camper van and just travelled. I don’t think I’d ever move back to a big city now, Christchurch is a perfect size. ‘Peak hour traffic’ doesn’t exist!

I’ve been cheffing for 25 years. Having completed an apprenticeship at Neil Perry’s original Rockpool in the Rocks Sydney, I then went to Bistro Moncure with Damien Pinolet. Then we travelled to London. Like many, we went as backpackers and stayed.

I worked with Rowley Leigh at Kensington Place in Notting Hill, a renowned seafood restaurant which still exists. After ten years in London, Tiffany and I returned to Australia, took the plunge and opened our own restaurant: Watts On Crown in Surrey Hills, Sydney, offering modern Australian fare. It was one of the best things we’ve done – hard work but fantastic!

Every chef dreams of their own place. Watts On Crown had a good run, and after four years we were ready to move on.

My next position was Executive Sous Chef at Crowne Plaza in the Hunter Valley wine region in New South Wales, which I held for three years.

Now, thanks to my role at Crowne Plaza, we’ve found ourselves in Christchurch and loving it!

Using local produce is my favourite part about working at Market Place Restaurant, because each dish has a story. I discovered a new cheese supplier at the Riccarton Farmers Market – Sue and Guy Trafford were selling their range of sheep milk cheeses, so I gave them my card! It will be great to showcase their products.

We’re launching a new spring menu at Market Place, focusing on local and seasonal offerings and aiming for a dish or two where everything is sourced within 50km of the hotel. Expect asparagus, Jerusalem artichokes, courgette flowers, spring lamb and fresh snapper. We’re also celebrating the season with a ‘Sunday Spring Roast’ – all the traditional trimmings with a few Hamish specialties thrown in. The first is on Father’s Day. I wholeheartedly welcome Cantabrians to experience the food and ambience at the Crowne Plaza.

52

IN STORE NOW!

New Velvet Couches & Occasional Pieces