With its gloriously deep flavours, hint of spiciness, fruity overtones and meltingly tender meat, this tagine ticks all the boxes. The rose petal pickle is the icing on the cake – it cuts through the richness of the tagine and adds a pop of colour. Serve this with your favourite couscous or cauliflower rice, laced with fresh herbs, olive oil and lemon juice.
Read MoreCutting and styling wasn’t the career Tuscany, daughter of Christchurch hairdressing royalty, Mike and Glynis Hamel, was planning for herself, nor something she’d ever considered .
Read MoreR2 Amsterdam Abstract Print Shirt
Read MoreWith Christchurch facing a critical shortage of beds in the years after the earthquakes, business-minded locals jumped on board the global answer to travellers’ accommodation woes – Airbnb.
Read MoreDux Central is buzzing on a crisp sunny Saturday afternoon. Packed indoors and out, the young and hip are keeping warm by nursing glasses filled with steaming mulled wine and cider.
Read MoreGetting up well before the birds is not always fun, but when the reason is a once-in-a-lifetime hot air balloon ride, then it’s a different story.
Read MoreAs he greets customers at the Crowne Plaza Christchurch’s front desk, Levi Tamaiparea is just about everything a traveller appreciates – friendly, approachable and charismatic.
Read MoreKaren Walker Shipwrecks Sunglasses
Read MorePopular cafe Hello Sunday now has a sister restaurant directly across the road. Co-owner Chris Penny talks about 5th Street and the power of collective efforts.
Read MoreSERVES 12 AS AN ENTRÉE OR 8 AS A LUNCH
Read MoreHolidays in a village with the foothills of the Southern Alps as a backdrop are hard to beat. If you tire of tramping, horse trekking and jet-boating, and bungy jumps above the icy rapids aren’t your thing, a long, hot soak in a therapeutic thermal pool just might be.
Read MoreWORLD Barbra Coat
Read MoreDesperate to thaw out up after the frigid night air, we gravitate to the gas fire between Amazonita’s bar and restaurant. As we look around and soak up the interior details, it’s clear to see every aspect has been carefully considered and exquisitely executed, from the beautifully designed menus to the lush hanging plants above the plush velvet booths to the open kitchen where all the action is happening.
Read MoreI was only 12 when I started and a possum was the first thing I ever did. By 17, I was employed by Terry Jacobs, New Zealand’s biggest taxidermist of the time, and he trained me until I was 22, when I went out on my own.
Read MoreSERVES 4
Read MoreAfter 13 years at the helm of the Court Theatre Philip Aldridge is The Arts Centre’s new CEO. He talks about his change of jobs.
Read MoreNo Brand Hacker Boots
Read MoreKim Odering is back. After 16 years out of the public eye, the woman who was the face of one of Christchurch’s most prominent horticultural dynasties, the Oderings, has launched a landscape design business.
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