In the early years of yachting and sailboat racing, Banks Peninsula Cruising Club yacht Pastime was a top competitor in cup events and regattas on Lyttelton Harbour/Whakaraupō. The swift kauri contender, built in 1886, has been out of the water for several decades but will soon be race-ready again following an extensive restoration.

“I came over when I was about three and a half years old, so Christchurch is home to me. Being born in Fiji, immigration status was a challenge. For whatever reason, Dad hadn’t sorted out our visas through my primary years. In 2013, we got to the airport heading over to Fiji; he told us we’re going for a holiday. The customs officer told us that we’d overstayed.”

By far the sweetest page in each issue, our Palate Morsels page brings you July’s picks for sweet treats and decadent desserts.

As we are finally reaching the depths of winter, why not bring the restaurant to you? The Bespoke Chef’s Jacob McKerrow has over a decade of experience in some of New Zealand’s top restaurants, providing luxury restaurant-quality in-home dining. Jacob loves creating seasonal and exciting menus for you to enjoy at home. This beef cheek dish is the perfect complement to a frosty Christchurch evening.

For such a young nation, New Zealand’s history is as rich as it is diverse. Colony, a new boutique at The Crossing in central Christchurch, tells a part of this saga – of a family that has been retailing in Aotearoa since 1868, the same time as the Wild West era in the United States.

Over the years, Barrys Bay Cheese has earned a number of accolades and admiration for the quality of their cheese, which became renowned internationally, winning the ‘Bledisloe Cup’ for their Cheddar at the British Dairy Show in 1950.

This month’s Clink serves up Perfect Parings for you - from gin, to mulled wine, and some delicious nosh to boot.

Not many people know that the oldest Pinot Noir vines are planted right here in Canterbury. In fact, the first award-winning Pinot Noir from New Zealand was made by Danny Schuster for St Helena Winery in 1982.

“In an effort to alleviate the mid-year-mid-winter blues, I’ve curated some recommendations for you, which are best served with a warm bowl of vegetable soup and a milky, sweet cup of tea. For those heading out, the stars are truly out to shine.”