Determined to maintain flavour while injecting more nutrients into my lunch, Guest Food Editor Kate Underwood scoured the city to unearth some seriously good salad-forward sammies, and the results were a rainbow array of salty satisfaction.
Read MoreAward-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
Read MoreThis 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.
Read MoreChef 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.
Read MoreI 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.
Read MoreWhat 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!
Read MoreWith 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 mid-century vibe thanks to the curved white Betty Bouclé Chair and West Elm Mid- Century Acorn Bookcase from Ballantynes.
Read MoreThe 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.
Read MoreThe 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.
Read MoreSandwiched 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.
Read MoreAletheia Apparel began with the goal of making long-lasting, well-fitting, 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.
Read MoreBeginning 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’.
Read MoreThe 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.
Read MoreWith 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.
Read MoreCape 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.
Read MoreEat 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 (next-generation food storytellers).
Read MoreAs 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.
Read MoreToast 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.
Read MoreAs 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.
Read MoreWith an abundance of fresh produce, talented artisan producers, and award-winning 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.
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