Avenues 237, August 2025

Qestral Wins Awards!

Qestral Corporation recently won:

• Best in Category and Excellence, for New Zealand Aged Care and Retirement Villages, for their Burlington Village “Pavilion” - in the 2025 New Zealand Property Council Awards at the Spark Arena in Auckland.

• The prestigious 2025 Eldercare Innovation Award for its TRILife Wellness Programme at the 2025 World Ageing Festival in Singapore.

• Finalist at the 2025 World Ageing Festival for Operator of the Year, Residential Facility of the Year and Technology.

Excellence in care, activities, architecture and technology.

New Generation Lifestyle Villages...

qestral.co.nz | alpineview.co.nz | banburypark.co.nz

burlingtonvillage.co.nz | coastalview.co.nz | ashburyheights.co.nz

This month’s highs and lows, brought to you by social correspondent and spiller of tea, Shelby Write.

YEAH

Staveley ice rink. Time to roast some marshmallows and literally “chill out”.

Woodwick candles. The soft crackle of a tiny fire while your house smells like salted caramel and existential stability.

Trust the chef. Live on the edge. Hand over control to someone with a knife and a creative vision.

Resene Smashed Avocado. The colour of bottomless brunches, millennial optimism, and very well-styled living rooms.

NAH

Jaffas being discontinued – rolling out of our lives forever. Cinema floors will never be the same.

“Room temp” butter in a 4-degree kitchen. Whip it? I can’t even slice it.

Ski mask sunburn. At least people will now know I have hobbies outside of mulled wine and cheese boards.

Selena Gomez Cinnamon Oreos. Stick to your strengths, girly…

EDITOR’S NOTE

Canterbury on a cloche

You better believe me when I tell you this issue is best enjoyed with crumbs on your shirt and sauce on your chin.

When I was invited to guest edit this issue of Avenues, I knew immediately that I wanted to spotlight the people who make our local food scene what it is: bold, generous, and constantly evolving. From the chefs who whisper stories through sauces, to the winemakers pulling awards from Waipara soil, and the bakers up with the birds folding brioche into our breakfasts, to the restaurateurs who open their doors each day with heart and hustle. This issue is a love letter to them all.

Ōtautahi is bursting with culinary talent, and this edition celebrates it all, from the paddock to the plate. You’ll find profiles of passionate producers, local legends, and a handful of new spots to add to your weekend rotation. I’ve also folded in a few playful pieces, because food, like any good dinner party, should be not only downright delicious, but full of colour, zest, and spice.

Whether you’re a die-hard diner or a home cook with flour on your cheeks and sauce on your sleeve, there’s something in this issue for you. Our garden city is alive with culinary excellence, and I’ve served it up on a cloche.

In the wise words of Nora Ephron, “I don’t think any day is worth living without thinking about what you’re going to eat next at all times.” Have you ever heard truer words? So grab your flat white, a cheese scone, and sink your teeth into the pages that follow.

With love and plenty of olive oil,

Sophie Petersen Guest Editor

Cocktail Club

Every Saturday, Sunday & Monday 11.30am – 3pm

Cocktails

STARTERS

Fried shallot pancake, cumin salt

Chefs signature spinach leaf topped w mango, chilli, fresh lime and roasted peanuts

Home-made dumpling selection

MAIN

Hibachi grilled seafood skewers, shallot relish, pickled ginger tartare (DF)

Fried chicken with organic sticky rice sauce, kimchi mayo and Chinese celery (GFO/DF)

Chefs signature moong dal, mixed seed salad with avocado and kaffir lime (GFO/VO/DF)

Stir-fried rice, burnt-ends meat combo, spring onion, bean sprouts, garlic, egg and fresh herbs (GFO, VO, DF)

KISHU RIVER KISS

Japanese Kishu plum wine, Mandarin peel infused sake, topped with bubbles

GUAVA TROPICANA

Our special blend of vanillainfused aged rum, guava puree, passionfruit, fresh lime and coconut cream blended to perfection

APEROL & LYCHEE SPRITZ

The classic given a Zodiac make-over. Aperol, lychee liqueur, bubbles and soda

JAPANESE SLIPPER

Premium Vodka, Cointreau, melon liqueur, cherry garnish and crushed ice

BANGKOK BETTY MARTINI

Betty’s take on the classic Pornstar martini.

Vanilla-infused Vodka, passionfruit, fresh lime, BB Thai bitters, sip of bubbles

THE TEAM

Publisher Lisa Phelan lisa@27publishers.co.nz

Guest Editor Sophie Petersen sophie@27publishers.co.nz

Editor Liam Stretch liam@27publishers.co.nz

Art Director Lucy Arnold lucy@27publishers.co.nz

GM Advertising Shelley Eccleton shelley@27publishers.co.nz

Accounts & Admin Hilary Armstrong accounts@27publishers.co.nz

PRINT

Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS

Dave Richards, Grace Woodward, Kate Claridge, Matt Finlay, Finlay

Photo, Sinclair Creative Agency, Alana Smith Sweet Photography, Dorothy Kitchingham Collection, Arthur Radley Collection, Mary Outram, Richard Dalman, Kim Newth, Lynette McFadden, Hannah Harte, Sarah Mankelow, Centuri Chan, Lisa Sun, Neil Macbeth, Dr Ruben Wood, Stefan Haworth, Klaudia Bartos

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

THE MAGAZINE CHRISTCHURCH LIVES BY

Prawn Jambalaya, on the menu at Brigittes Sumner. Photographed by Dave Richards.

Distinct Studio is a content-first agency from Ōtautahi. Built by strategists, videographers, designers and website developers who believe that great storytelling drives real growth.

We partner with ambitious brands to create content that performs, strategies that scale, and stories that actually move the needle. WE

At the forefront of vision correction, our caring team, led by Dr David Kent and Dr Zea Munro, offers the latest in advanced laser eye treatments.

Experience visual freedom, knowing you’re in expert hands. You’ll be wishing you had seen us sooner.

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

LASIK.CO.NZ 0800 DR EYES

Elmbridge Mews

Nestled in a peaceful semi-rural setting, Elmbridge Mews by North Ridge Living offers 24 architecturally designed homes tailored for those seeking comfort, style, and a low-maintenance lifestyle.

Built by award-winning DaleCo Built – winners of six Master Builder Awards in 2023 – these two- and three-bedroom homes combine quality craftsmanship with flexible, future-ready design. Select layouts include dual living areas that easily adapt into a third bedroom.

SWEETEST SECRET

Take a quick jaunt to Europe, without even leaving town! Tucked under the stairwell, you’ll find The Great Pastry Shop. Expect an irresistible selection of patisserie favourites, from the ever-popular Belgian choc chip cookies to crèmeux-topped éclairs. Get in early, they tend to disappear quickly! riverside.nz/merchants/thegreatpastryshop

OCEAN TO PLATE

Little Fish Co is all about fresh, flavour-packed seafood done right. Think premium sashimi, hand-rolled sushi, nourishing grain bowls, classic fish ‘n’ chips, and seriously good seafood chowder. With daily catches delivered straight from local day boats, their expert fishmongers and passionate chefs work together to bring you the very best of ocean-to-plate goodness. Every dish is prepared with care, skill, and a whole lot of love. No shortcuts, just honest seafood that tastes as good as it looks. Whether you’re after a quick bite or a leisurely lunch, Little Fish Co is your go-to for top-tier, local seafood. littlefish.co

DOSA DELIGHT

A TASTE OF SPAIN

Step into Castro’s and straight into the soul of Spain! Think sizzling tapas, bold paellas, buzzing vibes, and sangria on the side. With one of Christchurch’s biggest balconies and with a space fit for 300+, it’s perfect for parties, dates, or drinks. Eat, sip, celebrate, Castro’s brings the fiesta. Olé! castro.co.nz

Tucked inside Riverside Market, Dosa Kitchen serves up the bold, authentic flavours of South India right here in Ōtautahi. Their signature dish? Crispy, golden Masala Dosas stuffed with aromatic spiced potato, served alongside fresh coconut chutney and warming, flavour-packed sambar. But the menu doesn’t stop there, take your tastebuds on a tour of India’s street food icons, from fluffy idli and crunchy vada to fragrant biryani and rich curries. With three consecutive TripAdvisor Travellers’ Choice Awards under their belt, Dosa Kitchen is a must-visit. Whether you’re a spice lover or a curious first-timer, this is street food worth lining up for. dosakitchen.co.nz

SHANGHAI SASS

Midnight Shanghai is putting the ‘yum’ in yum char. Handcrafted dumplings, elegant Shanghainese dishes, and cocktails shine in a glamorous, high-energy space. Enjoy balcony dining, dumpling-style high tea, or sing your heart out in private karaoke rooms. It’s classy, cheeky, and fun. Like Chinese New Year, but every day. midnightshanghai.co.nz

KITCHEN MAGIC

Upstairs at the market, you’ll find Riverside Kitchen, an elegant cooking school that takes you well beyond the plate into true culinary discovery. Whether you’re exploring international flavours or perfecting classic techniques, expert chefs lead you through hands-on workshops and inventive themed classes. Feeling competitive? Rally friends or colleagues for a spirited Masterchef-style cookoff. Planning an event? Riverside Kitchen’s adaptable spaces host everything from private dinners and canapé receptions to corporate team-building and intimate weddings. Learn, create, celebrate, and savour the shared joy of cooking one delicious dish at a time in Christchurch’s most inspiring kitchen. riversidekitchen.co.nz

THE MISCHIEF MAKERS

Nestled in the market’s northeast corner, Mischief Cellardoor & Wine Bar offers a unique urban wine escape. Taste locally crafted North Canterbury wines by owners Adam and Anna, pair a glass with delicious market fare, or grab a bottle to enjoy at home. A must-visit for wine lovers. mischiefwithwine.co.nz

A KOREAN FLAVOUR EXPLOSION

Experience tender Bulgogi and fiery Chilli Chicken, Seoul Tiger delivers bold, authentic Korean flavours in every bite. Be sure to try their Korean Fried Chicken, crispy on the outside, juicy on the inside, and offered in four sensational styles. For family-friendly street food, they’ve got Pork Tonkatsu (kid-approved!) and fiery Tteokbokki for spice enthusiasts. And no visit is complete without a Ramyun bowl, a comforting, slurp-worthy feast of noodles, broth, and toppings. It’s Korean soul food at its best. Whether you’re craving a street-food fix or looking to explore new flavours, Seoul Tiger is your go-to for a flavour-packed journey you won’t forget. riverside.nz/merchants/seoul-tiger

WHĀNAU MĀRAMA

Every film lover’s favourite time of the year is here! With dozens of new movies, documentaries, and short films from around the world to choose from, the only issue for dedicated moviegoers is how to juggle as many screenings as possible within a two-week window. David Cronenberg fanatics will be particularly thrilled by the announcement that his latest film, The Shrouds, has been added to this year’s lineup for big-screen appreciation. Several carefully selected locally made films and documentaries are also sure to delight this year.

8–24 August, multiple venues nziff.co.nz

17 24

27–31 16

DON MCGLASHAN & CSO

Acclaimed singer/songwriter of classic Kiwi tracks such as Anchor Me and Dominion Road, Don McGlashan, joins forces with the CSO in this very special event. An intrinsic part of the New Zealand sound for decades, encounter his music as never before, with a collaboration that promises to highlight McGlashan’s passionate and poetic lyrics and emotive delivery backed by the splendour of a full orchestra.

16 August, Douglas Lilburn Auditorium, Town Hall, eventfinda.co.nz

CHICAGO THE MUSICAL

Multiple award-winning, dark comedy musical Chicago arrives in Christchurch thanks to a brand-new production by New Zealand’s own actor, writer, and director Michael Hurst. Set in the dazzling prohibition era of the 1920s and based on true events, it follows Roxie, a dancer, Velma, a vaudeville star, and corrupt lawyer Billy in a scandalous tale of fame, corruption, and the cut-throat nature of celebrity.

17–24 August, Isaac Theatre Royal ticketek.co.nz

WORD

Jam-packed with events and over 100 writers, thinkers, and performers, Ōtautahi hosts a feast of fresh ideas, fun nights out, captivating stories, and powerful performances over five fabulous days. Highlights include Charlotte Wood on her Booker-shortlisted novel Stone Yard Devotional, Eden Hore: Central Otago Couture at The Piano, and Petra Bagust and Niki Bezzant presenting Hot Mess: Navigating Midlife and Menopause

27–31 August, multiple venues wordchristchurch.co.nz

PRETTY IN POP

Poised on the brink of superstardom, Addison Rae’s self-titled debut album has been sweeping the charts. Her delicate, catchy single Times Like These is just different enough from generic pop hits to interest discerning listeners and shows how far she’s come from her rise as a TikTok dancer, with the potential to be a next-generation Britney Spears.

VALLEY GIRL CHARM

Bailey Sarian has amassed a staggering 1.2 billion views on YouTube, fascinating followers with her unique storytelling style and deep-dive research into dark, mysterious topics. Her podcast Dark History covers an array of fascinating subjects from Typhoid Mary to ancient torture techniques, civil rights, and funeral industry scams. Her addictive episodes never disappoint.

BOYLE IS BACK

STUNNING AND SMART

Ripley, the eight-part miniseries based on Patricia Highsmith’s brilliant crime novels, is a treasure for lovers of stunning black and white cinematography and intelligent, subtle writing. Andrew Scott is chillingly sublime as a more realistic, awkward Ripley, delivering a true character study of a class-climbing psychopath. A beautifully crafted masterwork on all levels.

Lovers of intelligent, genre-bending, innovative horror rejoice! Danny Boyle (Trainspotting, The Beach, Slumdog Millionaire) reunites with writer Alex Garland for the third and arguably best instalment of the 28 Days trilogy, 28 Years Later. Humans infected by the rage virus have decimated and terrorised the UK population for almost 30 years since Cillian Murphy’s Jim woke up in a deserted hospital in the groundbreaking 28 Days Later. The British Isles are now under strict, permanent quarantine. A thrillingly experimental post-apocalyptic tour de force studded with superb performances (Ralph Fiennes is unforgettable), with truly nail-biting sequences and surprisingly emotional moments that elevate this film well beyond its premise.

Grown on our property, cooked over fire. Destination dining in rural New Zealand.

The story of Sugarloaf is deeply rooted in the land here at Flockhill. Driven by a desire to showcase the best of New Zealand, our produce is mainly grown in the Flockhill garden and foraged from the land. Whatever the season, expect food rich in flavour, utilising native ingredients and nostalgic cooking techniques to create an authentic New Zealand take on fine dining.

Our alpine restaurant is a scenic 1.5 hour drive from Christchurch, with on-site villa accommodation for guests looking to extend their experience.

Sugarloaf is now open to the public for reservations. Lunch from $120, dinner from $190.

I See You…

Artist Klaudia Bartos

Date December 2024

Location Worcester Boulevard

Created as part of the 2024 Little Street Art Festival, this tiny, stonefaced character was one of a series of urban installations crafted by Ōtautahi artist Klaudia Bartos. Inspired by the psychological phenomenon of pareidolia, where people perceive familiar patterns or objects, often faces, in random forms and places, Bartos transformed a range of urban detritus with her sculpted faces. Placed along Worcester Boulevard, stones, moss, metal fixtures, bricks and even gum, a crushed can, and a discarded coffee cup created unexpected encounters. With detailed faces peering out from unsuspecting places and objects, the passing public audience were forced to double-take at the visage staring blankly at them, checking they could believe their eyes. A reminder to look more closely at the urban environment and to revel in the surprises we can find, Klaudia Bartos’ I See You… is also a reminder that smaller acts of creativity are just as engaging as those more prominent additions.

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/artwork/1192

Stories of the Manapōuri hydro project

The Middle of Nowhere, by oral historian Dr Rosemary Baird, captures this well-known project’s danger, isolation, and camaraderie through the voices of those who lived it.

Dr Baird became interested in the Manapōuri project while researching her PhD thesis at Te Whare Wānanga o Waitaha University of Canterbury.

“My research was about New Zealanders migrating to and from Australia looking for work. One of my first interviewees, Frank, had worked at Manapōuri. He talked about the dangers and hardship of life there, and he was a born storyteller. I was hooked,” says Dr Baird.

Existing histories of the hydro scheme focused on technical aspects of large-scale electricity generation, or ‘Save Manapōuri’ conservation campaign that ran from 1969 to 1972. Dr Baird believed an oral history would add a diversity of voices and experiences to this important chapter in the history of Aotearoa.

She recorded 18 life histories with members of the Manapōuri community. Collectively, they paint a vivid

picture of life in the harsh Fiordland environment as interviewees recall a diverse range of personal, political, and social experiences. They touch on the challenges for women living and working in the isolated community, class hierarchies, attitudes surrounding ethnicity, sexuality, and gender, and responses to the conservation campaign.

Evocative photographs, including many from the interviewees’ personal collections, help to capture the singular experience of life at Manapōuri. Dr Baird believes the resulting collage of memories will appeal to a wide audience, especially in light of the personal connections many New Zealanders have to the project. “Thousands of people were employed there and for their descendants these stories will contain a lot of insights.”

Dr Rosemary Baird will be sharing Stories from the Manapōuri Hydro Project in conversation with Liz Grant as part of the WORD Christchurch Festival 2025, proudly supported by Te Whare Wānanga o Waitaha University of Canterbury. The Middle of Nowhere is published by Canterbury University Press.

LEFT While the hydro village is still being built children make their own fun with swings, a tricycle, and a paddling pool. Credit: Dorothy Kitchingham Collection; TOP AND BOTTOM RIGHT Electricians collecting explosives and then wiring the face at Deep Cove. Credit: Arthur Radley Collection.

The sky’s the limit with our architecture

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

+64 3 366 5445

design@dalman.co.nz dalman.co.nz

BUILDING OF THE MONTH: Churchill Rooftop Bar, Four Points by Sheraton - Auckland

A MILESTONE WORTH CELEBRATING

Since 1995, Untouched World has been quietly but boldly proving that fashion can tread more lightly on the planet. 2025 marks three decades of innovation, community, and a deep-rooted commitment to sustainability. This year, the brand has been honouring not just its garments, but the community that’s grown around them over 30 years of doing things differently.

One of the highlights of the anniversary has been the launch of the Heritage Collection. Earlier this year, Untouched World put out a call: Who still had their oldest Untouched World pieces? The response was huge. Among the standout entries was a Matatua Sweater from 1999, worn into a store by a second-generation wearer. The story behind it inspired the rerelease of the Matatua in its original Chocolate colour, along with a fresh Beech Fleck.

The Matatua is joined by two more classics from the archive. The Cross-Neck Sweater from 2002 and the Chunky Half-Zip from 2006. Each style is limited to just 160 pieces per colour, and every garment is hand-numbered on the label, making it a unique collector’s item. The Heritage Collection officially launched in-store and online on 24 July.

Founder Peri Drysdale says these designs are a powerful reminder of the longevity and thoughtfulness that’s always been at the heart of the brand.

“When I look at the pieces we’ve brought back from the archives, what strikes me is the span of time they cover – they’re a reminder of just how considered and enduring that work was. It makes me deeply proud to have worked with designers who created garments that don’t just belong to a moment, they last.”

Sorting through all the submissions gave the team a personal connection to the brand’s legacy. There was a sense of nostalgia for longtime staff who recognised past styles, while newer team members got a sense of how much the brand means to the community. It was a reminder of just how deeply these garments are tied to people’s lives and stories.

But the celebration hasn’t just been about looking back. Untouched World continues to lead with sustainable production practices. While many brands struggle with rigid minimum order requirements that can shut out smaller suppliers, Untouched World works with mills that allow more flexible production runs. When a batch falls just under the threshold, any leftover fabric is cleverly repurposed into linings or interior details, ensuring nothing gets wasted.

Globally, there are glimmers of hope, too. A recent Scientific American article spotlighted the Hudson Valley Textile Project in the US, which just secured funding for a small wool scouring facility, giving independent farmers a better shot at sustainable production. It’s a small shift, but one with significant ripple effects. The increased availability of natural fibres is a welcome win for those championing more mindful fashion.

As Fiona, Head of Sustainability, puts it, “It can feel at times that the industry is working against us; this is the result of the prioritisation of profit over all else. But we know there are others in the supply chain who share our values.”

The benefits of small-batch processing go far beyond efficiency. They empower local producers, bring people closer to the source of what they wear, and pave the way for a slower, more conscious approach to fashion. untouchedworld.com

MADE

TO MEASURE

Merivale Mall is a one-stop shop for boutique shopping. For men, too. Barkers Menswear, founded in 1972, has long been a go-to for New Zealand men, outfitting them for daily life, unforgettable milestones, and everything in between.

Alongside all the menswear essentials, from shoes to ties, shirts to trousers, Barkers Merivale Mall has recently introduced a Made to Measure service. This delivers unmatched one-of-a-kind tailoring, with thousands of premium fabrics and endless personalisation. From suiting to shirts, expert tailors guide you in creating a bespoke design, crafted to your taste with an impeccable fit guaranteed.

With event season approaching, now’s the perfect time to take advantage of this easy four-step service.

Start by booking a consultation. Then, experienced tailors will take your measurements and help you choose the right materials and design to suit your personal style. There are over 1,000 premium fabrics on offer from Italy’s

most respected mills like Reda and Loro Piana, to British mill royalty such as Dugdale Bros & Co. For true customisation, choose your own linings, collars, cuffs, and even buttons.

From there, sit back and relax, with garments usually ready within six to eight weeks. The team will then be in touch for your final fitting and send you on your way with your bespoke piece. The full price list is available online.

“A good suit should reflect the person wearing it. That’s what our Made to Measure service is all about, creating something that fits not just your frame, but your lifestyle as well as your personal style. Whether it’s for your wedding day, hitting the red carpet or a sartorial take on your work week uniform, pop in and talk to the team to find out how Made to Measure can fit your life,” says Rebe Cope from Barkers.

Men are clearly well looked after when it comes to getting a great fit and with expert tailoring, timeless style, and top-tier service, Barkers Menswear is just one of the standout boutique fashion offerings waiting at Merivale Mall.

merivalemall.co.nz

OH SO MARY

Curated by Mary Outram | @mary_oh_

My husband and I recently had dinner at Bar Franco at The Crossing – an excuse for a little datenight dressing. Think: a sharp blazer over a soft dress, or a structured jacket paired with slingbacks and a touch of sparkle. Polished, effortless, and just a little bit intentional. I put the outfit together; he booked the table.

Remind him why he married you... and make sure to order the tiramisu.

Loulou De Saison Silk Dress from Workshop, $779 | Coco Blazer from Ruby, $389 | Rebecca Valance Coat $1,079 & Skirt $460 from Fashion Society | Acne Studios Musubi Mini Bag from Workshop, $2049 | Travis Block Heels from Andrea Biani, $229.95 Frenchie Hair Pin from Ruby, $25 | Eloise Earrings from Witchery, $54.90

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info@wellness.kiwi iwellness.kiwi

TRANSFORM YOURSELF

Five treatments to try this winter at Transform Clinic.

Winter is the ideal time for laser and IPL treatments. Our FPL treatment combines Fotona fractionated laser resurfacing with our signature pulsed light Fotofacial for a powerful, all-in-one skin rejuvenation solution. This dynamic duo targets red and brown pigmentation, stimulates collagen, and helps smooth fine lines, refine pores, and improve skin texture and firmness – all with fewer treatments and visible results.

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The Deluxe Active facial, designed for sensitive and rosacea-prone skin, infuses Vitamin B serums to strengthen the skin barrier, reduce redness, and boost hydration. Combined with LED light therapy and a deeply relaxing neck, shoulder, and hand massage, this treatment leaves your skin calm, supple, and visibly refreshed.

DOUBLE THE GLOW WITH FPL SKIN BOOSTING! CALM & RESTORE LIFT & TONE 1

2

Get smoother, firmer, more radiant skin with injectable biostimulators that boost collagen, elastin, and deep hydration. With quick treatments and little to no downtime, they’re a simple way to brighten dull winter skin and improve skin quality long-term.

5

Lift, tone, and tighten the face with no downtime with EM Visage. This advanced treatment combines electromagnetic energy and radiofrequency to tone facial muscles, enhance contours, and stimulate collagen production. By targeting the root causes of sagging and wrinkles, EM Visage delivers a naturallooking lift, smoother skin, and a more sculpted jawline and cheeks.

4

VITAMIN C GLOW-UP

Restore your skin’s natural glow and hydration this winter with our Vitamin C Glow-Up facial. Using sonophoresis to deeply infuse Vitamin C, this treatment brightens and nourishes tired skin. A calming hydration mask and soothing neck and shoulder massage complete the experience. Finished with protective eye care and SPF, your skin will feel radiant, refreshed, and ready for the season.

YOU’RE THE MAIN CHARACTER

1 DETOX TIME

The amazing DMK Enzyme Therapy Signature 90-minute treatment at Blush Skin Clinic oxygenates, detoxifies, and restores skin function. Using transfer messenger enzymes, it boosts circulation, collagen, and lymphatic drainage while flushing toxins. Tailored to individual concerns, this results-driven treatment includes DMK formulations and the signature Enzyme Therapy Masque. blushskinclinic.co.nz

2

TRAVELLING THIS WINTER?

Whether you’re soaking in a hot tub, or jetting off overseas, make a splash with swimwear you’ll love from The Fitting Room. Their extensive collection features iconic Australian labels Seafolly, Sealevel (pictured), Jets, and Jantzen, and cup-sized specialists like Freya, Fantasie, Panache, and Elomi. For those hitting the pool, choose from chlorine-resistant favourites such as Zoggs and Poolproof. Manufacturers are increasingly committed to sustainability, with many styles now crafted from recycled fabrics. thefittingroom.co.nz

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3 WARM WEAR

Wrap yourself in cosy 100 per cent merino with the ribbed Stream Scarf from Untouched World. Woven with a subtle fleck, it’s soft, breathable, and effortlessly stylish. Pair with the Jonti or Marren Crew, or layer it with your winter favourites. Timeless, unisex, and made in New Zealand. untouchedworld.com

COMBAT AGEING

One of the most common ‘trouble spots’ as we age is the lower face and neck. A change in the contour of the jawline is one of the early and annoying signs of ageing. Ultherapy® is a safe, non-surgical, non-invasive, FDAapproved treatment that uses focused ultrasound and the body’s own regenerative process to gently lift, tone and tighten the skin and reverse the signs of ageing. Reclaim your youthful jawline! Only one treatment is needed, and it’s on special this month! skinrejuvenationclinic.co.nz

FEATURE

Canterbury on a cloche

“People who love to eat are always the best people.”

Julia Child

BRIGITTES BY THE SEA

Legacy, location, and a lovely long lunch.

After nearly five decades as a cornerstone of Christchurch’s hospitality scene, Brigittes has opened a second chapter, this time with the sea and salty air at its doorstep. Their new seaside location on Sumner’s Esplanade is more than just a coastal outpost; it’s an evolution of the city institution that’s been serving generations since 1976.

Brigittes Sumner brings the same standard of premium dining, personable service, and locally sourced ingredients that made its name in town. Here, the café-restaurant has shed the classic café model for something more elevated: no tacky table numbers, no overflowing slice cabinet or muffin baskets, just a carefully presented menu and warm, intentional hospitality. Brigittes is all about great food, done well.

Owners Jeremy and Michael come with a wealth of experience in the hospitality sector. Michael’s attention to detail in the kitchen pairs perfectly with Jeremy’s thoughtful, guest-first approach. It’s not just about great food; it’s about creating a space where people feel welcome and looked after.

The food offering is grounded in quality and locality. Eggs are from Suzy and Andy at Forage Farm in Motukarara. Bacon is butchered and smoked down the road in Redcliffs by the boys at Butterfly and Scotch. Sam from Grizzly delivers fresh breads and pastries, and the coffee, an Ozone private blend, is a full-circle moment. Ozone’s founder began his coffee career behind the machine at Brigittes, and later returned to create this custom roast with Brigitte herself.

Outside, a sunny buttery-yellow exterior with burnt orange pinstripe squabs nods to a

playful beachside aesthetic, while inside, soft cedar leathers and natural ash timber bring warmth and elegance. Magnificent mirrors bounce natural light across a palette of peach, sand, and driftwood tones. Mounted proudly on the back wall, a replica of the original 1976 neon sign glows a vibrant red, anchoring the new space in the brand’s enduring legacy.

Balter Beer, co-founded by pro surfer Mick Fanning and fellow champions, will soon be on tap, making Brigittes the first seaside venue to pour it in New Zealand. And as the days grow longer, evening hours will extend, welcoming guests for wine at golden hour. What could possibly top the moment the sky turns a peach-sorbet pink, a steaming bowl of truffle fries lands at your table, and Brad Pitt’s Studio rosé swirls in your glass?

The connection to the local community has been and will be key to the success of Brigittes Sumner. “We wouldn’t be here without them,” Jeremy says. Whether it’s supplying the best bacon from down the road, showcasing seasonal produce, or chatting with regulars as they head off on their morning walks, the team is deeply embedded in the rhythm of Sumner life and proud to be part of it. With Silky Otter opening just around the corner and a cluster of new developments in motion, the seaside neighbourhood is steadily growing, and Brigittes is settling in as a new community anchor, welcoming regulars and newcomers alike.

Brigittes has always had a loyal following, and many of their regulars now live, work, or weekend in Sumner. Tides are changing, but the ethos remains. High-quality ingredients. Proper service. No compromises. Brigittes, now with sea breeze.

brigittes.co.nz/sumner

CABERNET BY CANDLELIGHT

Where the wine flows and the walls whisper.

Before the first glass is poured, you’ll feel it: Vesuvio has history in its bones and a little mischief in its heart. Vesuvio first made its mark in 1992 as the only bar on Oxford Terrace, founded by Matt Lingens, who was told he was mad to open in “that part of town”. Joke’s on them. Jon (affectionately known to many as Fu), now co-owner, was a loyal customer back then and clearly saw the potential. After the 2010 earthquake, Jon joined forces with Matt to relocate Vesuvio to its current home, continuing its legacy after spending several years without a permanent home.

Nestled in a sunken Mediterranean-style courtyard whose architecture dates back to the 1930s, this Carlton Courts mainstay is moody, musical, and marvellously misbehaved. In 2020, the venue was lovingly transformed. Walls were knocked out, floors laid, and even the paving done by hand, all by owners Rachel Powderly and Jon. Rachel even taught herself to weld to build the bar. The result? A labyrinth of nooks, alcoves, and shadowy corners that can host anything from a quiet wine-fuelled read to a post-work pilgrimage for a pour of Pinot. It’s walk-ins for the most part. So just stroll on in. Jon and Rachel believe there’s always room for one more.

The food menu is humble, hearty, and surprisingly swanky for a wine bar. Small plates of grilled prawns, wagyu meatballs, and larger Euro-style sharing platters, best enjoyed with something bold from behind the bar. There’s no printed wine list as such, just a knowledgeable team ready to guide you through a rotating library of wines, hand-selected by the team. The selection spans both near and far, changing regularly. As for how a wine earns its place on the shelf? Jon’s a certified sommelier, so

the process is instinctual but exacting: “If it’s not a straight yes, it’s a no.” One week, there might be a Lebanese Bordeaux blend; the next, a pét-nat from North Canterbury’s Silverwing Wines. The natural wines they love to pour, and with good reason.

The cocktail offerings lean classic, executed cleanly, confidently. Think good whiskeys, sharp negronis, and high-quality aperitifs. Additionally, 12 taps are kept in constant rotation in their tap room, thanks to their exclusive partnership with Garage Project Brewery, which releases over 100 new beers each year.

The soundtrack at Vesuvio is smooth grooves of jazz, funk, and soul floating through the air. Every Saturday night, the space comes alive with live music, featuring a rotating lineup of local legends like Swing 42 and longtime favourites Mundi. On Fridays, a DJ takes the reins from 7pm, spinning vinyl across the courtyard, into the tap room, and throughout all the secret hideaways Vesuvio has to offer.

Vesuvio sits proudly alongside hospitality heavy-hitters, Londo, Gatherings, Noki, and Mama Ree Thai Street Food. This cluster of hospitality gems collectively keeps this corner of Ōtautahi buzzing.

Step inside and you’ll find a space that pulses with culture. Poetry readings echo from the corners, art lines the walls, and book clubs and wine tastings fill the calendar. On any given night, you might catch a whisky masterclass, a game of backgammon between strangers-turned-friends, or a dog curled up under a table while jazz hums and candles flicker across the heated courtyard. Vesuvio is a love letter in liquid form, penned nightly to those who value great bottles, moody music, and fine food.

vesuvio.co.nz

TAKE A SEAT @ TONY’S

A resilient Christchurch icon has been serving up hospitality for 26 years.

In a city that’s seen its fair share of upheaval, few places have stood the test of time quite like @Tony’s Teppanyaki. With a flagship restaurant on Riccarton Road and a second location in Ferrymead, this beloved Japanese institution has quietly built a loyal following over its 26-year history.

Over this tenure, @Tony’s has weathered it all. From the Christchurch earthquakes and mosque attacks to fire, economic downturns, and a global pandemic. Each time, it has emerged stronger.

At the heart of it all is Bernard. In 1999, Bernard Wong had the vision for a teppanyaki restaurant that would bring an affordable, authentic Japanese dining and live cooking theatre to Christchurch.

To make it happen, Bernard persuaded the celebrated chef Tony to join him. He named the restaurant after Tony in recognition of his reputation. Tony has since retired, but Bernard’s concept, leadership, and passion march on.

The restaurant was hit hard in 2012, first closed by CERA post-quake, then gutted by a break-in and fire. But instead of scrubbing the scars, Bernard turned them into a story.

The charred concrete wall that once divided the restaurant, has since been shaped into four panels that now anchor the restaurant as a striking feature wall on arrival. A reminder that beauty truly can grow from the hardest moments, and that sometimes what’s broken can still be a foundation to learn and improve from.

Bernard is a man with four great loves: his family, his faith, his staff, and a glass of good red wine. BYO is welcome, unless you’d rather leave it to Bernard, who will happily offer the perfect pairing from his curated wine, single malt, and sake lists.

Ask any of the regulars and they’ll tell you the @Tony’s menu hasn’t changed much in its 26 years. And that’s a good thing. Though it has evolved very gently over time, the classics remain, for comfort, for nostalgia, for “The regular, thanks Bernard,” said by one grinning gentleman who arrived at his usual table for lunch while we were finishing up.

Freshness is key at @Tony’s. They like to keep their produce local. It’s not just about flavour; it’s about supporting the neighbourhood, sustaining relationships, and keeping the kai close to home.

The teppanyaki offering remains a crowd favourite, especially the all-you-can-eat option. Up to 30 guests can be seated around the grill to enjoy the fire and flair.

For something more intimate, there’s a private dining room that seats up to 20, making it perfect for work functions, celebrations, or even just a family night out with a little extra sizzle.

There are whispers of exciting changes to come, but for now, @Tony’s remains a place for new and loyal diners, cosy weekday lunches, and teppanyaki fire shows.

In a city that’s rebuilt itself time and time again, it’s comforting to know some things stay deliciously the same.

teppanyaki.co.nz

SUPER BY NAME, SUPER BY NATURE

For Sahni Bennett, owner of SUPER, food is a love language.

SUPER was born from a desire to create something that felt like home, inspired by the places, cultures, and communities Sahni Bennett has grown to love. Time spent in Japan instilled a deep respect for seasonality, simplicity, and restraint.

“My roots in Aotearoa taught me to feed people from the heart, with care and abundance through te ao Māori,” she says.

Tucked inside Lyttelton’s historic Harbourmaster’s Building, SUPER has proudly occupied its sunny corner site and has been serving up soulful, delicious kai for nearly eight years. Its classic interior is softly lit with pink neon, casting warmth over dark timber walls and arched windows, while a custom sound system and DJ decks send sweet tunes through the bar and restaurant.

SUPER’s kaupapa is anchored in manaakitanga, felt the moment you walk through the door. There’s sincerity in the “How are you?” and genuine care in the answer. That spirit of generosity and connection is at the heart of what they do. Guests are welcomed like friends; strangers soon feel like whānau.

As an independent, wāhine-led space, SUPER strikes a natural balance of softness and strength. Its compact kitchen powers a 60-seat dining room that regularly hosts private functions, weddings, birthdays, and music-filled evenings. Weekends bring a lively brunch, a firm local favourite.

The menu is ever evolving, shaped by intuition, conversation, memory, and the rhythms of Papatūānuku. A fusion of Japanese and Māori influences gives rise to bold, exciting flavours that dance between comfort and surprise, a perfect balance.

Dishes like local ika in smoky boil-up broth, Rēwena fry breads with black garlic and kārengo butter, or cucumber with spicy moromi miso are grounded in tradition and reimagined with care. Every plate has purpose. Pair your kai with a glass (or two) from the carefully curated wine list, chosen to complement flavour, spark curiosity, and push the palate. The cocktails are equally thoughtful, and for dessert, don’t miss the miso caramel espresso martini.

Tikanga is present in quiet, intentional ways, in how people are treated, how the space is held, and how every person, guest or stranger, is woven into the rhythm of the place. Whanaungatanga lives in the way the team moves, each bringing something of their own and having that energy embraced.

Sahni holds deep respect for her team, not just because they share her vision, but because they bring it to life in extraordinary ways. SUPER was a brave idea, a dream built by one woman, from aroha and pride. It keeps growing by trusting its rhythm, doing things a little differently, and always leading with heart.

Whether you’re a Lyttelton local, popping over the hill from Ōtautahi, or visiting from further afield, SUPER is a destination worth the journey. That trip through the tunnel or around the winding harbour road leads to a town full of charm, independent spirit, and stunning views. Just a few steps from the water, SUPER is the kind of place that draws you in, and stays with you. It hums with life, from the tunes to the clink of glasses, from the first bite to the last goodbye.

It’s not just about the food.

It’s about the connection.

super.restaurant

A WORLD-CLASS OFFERING

Sugarloaf, Flockhill Luxury Lodge’s restaurant, offers a true taste of the land.

Set against the awe-inspiring backdrop of Canterbury’s high country, Flockhill offers more than just stunning alpine views and architectural elegance – it’s home to one of New Zealand’s most exciting new dining experiences.

Sugarloaf, the lodge’s 36-seat restaurant, is open seven days a week – serving breakfast, lunch, and dinner to overnight guests, and lunch and dinner to day visitors. Under the leadership of Taylor Cullen, the experience is truly special.

Taylor’s food journey began in his parents’ Hamilton restaurant, washing dishes. An OE followed, with time spent in restaurants across Europe – from Michelin-starred spots to nonas’ kitchens. His fine-dining expertise sharpened in Australia, culminating in a role as head chef at Matt Moran’s Chiswick in Sydney. Now back home, he’s embracing a deepening connection to seasonal, hyper-local produce.

That passion is reflected in Sugarloaf’s unique position. The rugged high-country climate, with its extremes and altitude, demands creativity. The team has responded by creating microclimates, planting greenhouses, and cultivating a garden bursting with over 30 varieties of fruit, vegetables, herbs, and edible flowers. The chefs work hand-in-hand with gardeners, building a deep connection to the whenua (land) that defines each dish.

Technique is central at Sugarloaf. “We only cook over wood,” Taylor explains. “We’ve got a wood oven and grill, burning beech, cherry, and apple wood. It all starts with the ingredient, and we ask, what technique brings it to life?”

A standout feature is the dedicated ferment room, where seasonal abundance is transformed – fermented, pickled, bottled, and preserved – into ingredients that support a

menu guided by nature. “Nothing goes to waste,” says Taylor. “That’s where the magic starts.”

“Other restaurants are getting really good produce, and then they’re using that in a beautiful way, but I don’t think they get the layers of flavour that we do. It makes us be creative and is really exciting as a chef.”

Flockhill’s marketing manager, Valerie Wetmore, sees Sugarloaf as “a story guests get to eat.” She adds, “It’s turned into this lesson about what can be created in the high country when you focus on what belongs here, that guests can take away with them. The food tastes amazing because it’s meant to be here – people are eating what they’re meant to eat in this environment.”

“The majority of our guests are staying here because of the landscape and the activities on offer,” Valerie says. “And the restaurant becomes that surprise element – they weren’t expecting it to be the thing that made their trip.”

“It’s really an extension of their accommodation – they’re welcome any time. The bar faces away from the dining room, so it feels like a completely different space. It’s dynamic and lively, but still peaceful. The vibe shifts with the guests – some nights it’s a buzzing city restaurant, others it’s calm, with guests enjoying breakfast to the sound of piano music.”

Beyond the restaurant, Flockhill’s new Villas offer relaxed alpine luxury. Each of the seven complexes features two private king suites connected by a sumptuous lounge – perfect for families or friends. Reserve a Junior Suite, Deluxe Suite, or an entire Villa. Until the end of September, single-night stays start at $2,250, including all meals and the lodge’s signature farm tour.

For a day out to remember, Sugarloaf is open to the public for lunch and dinner. Book a three-course or tasting menu online.

flockhillnz.com

A SOARING SUCCESS

Celebrating one year of grit, grace, and reclaiming space.

Awash in deep ocean blues that nod to the Pacific, Manu’s soft lighting glows against the textured walls, setting the scene for a delicious experience from the moment you walk through the doors. On 7 August, Manu celebrates one year in Ōtautahi, Christchurch, a milestone that marks more than just time. In twelve short months, it has climbed the ranks, captured the hearts (and appetites) of its community, and carved out a space that is as much about representation as it is about exceptional food. In a landscape where many restaurants don’t survive their first year, Manu has done more than simply endure; it has soared.

“It’s been a wild, humbling, and deeply proud ride,” says Karen, Manu’s sole founder and director. “After 31 years in the industry, opening in Christchurch felt like coming home. Even if it wasn’t where I started. To be embraced here, and to hit number one in our first year? That’s not just a win for me, that’s a win for every Pacifica, Māori, and Asian wahine who dares to step into spaces where we weren’t always welcome.”

For Karen, Manu was never just a business. It was a cultural calling. Every decision, every plate, every interaction has been layered with intention and aroha. “The cuisine industry has taught me everything: grit, grace, and the power of standing unapologetically in my culture and my femininity,” she says. “It’s not for the faint-hearted. But it’s also where culture, resilience, and mana can be plated and shared with the world.”

Manu’s food is a contemporary expression of heritage and identity. Blending Pacifica

soul, Māori heritage, and Asian precision, the menu is bold, tender, and sometimes unexpected, but always intentional. “Every dish tells a story,” Karen explains. “A story of where we come from, and who we are becoming. It honours the ancestral while embracing the now.”

With the winter months showing no signs of retreat, the menu has evolved with the season, adding dishes like the dashi broth boil up with smoked bacon hock, tender pork belly, wild mushrooms, roasted winter vegetables, and doughboy.

After a year of refinement, Karen says Manu feels like it has found its rhythm. The whole team embodies Manu’s values. Service is grounded in generosity, warmth, and intention. They understand what it means to go beyond the expected, creating experiences that leave guests walking away thinking, ‘that was something else’.

Karen is deeply aware of the role Manu plays in the city’s cultural fabric and embraces that responsibility with pride. “We’re still learning, growing, and evolving, but we do it with purpose, and with people who believe in what we’re building.”

She hopes Manu stands as a powerful beacon for other women, especially Māori, Pacifica, and Asian wāhine, affirming that there is space for them too. “There’s no big corporation behind this. It’s just me,” she says. “I invested in this city because I believed in what we could offer, not just on the plate, but in the way we show up. This is about excellence, representation, and reclaiming one flavour at a time.”

manu.co.nz

Tropical architecture

Richard Dalman Managing Director, Dalman Architects dalman.co.nz

This is the time of the year when many Kiwis head off to the Islands to get some sun.

Over the years we have undertaken work in the South Pacific and learnt how to design to suit their specific environmental requirements.

One of the major hazards to be aware of is cyclones. Structures need to be strong enough to cope with extreme wind loads, with special attention given to securing roofs and other building elements to cope with strong uplift forces and prevent roofs from flying off. One design strategy is to allow wind to blow through the structure to even the pressures between inside and outside. Provision for shutters to protect windows during storms is a consideration, and these can be integrated into the architecture and can even help to inform the local vernacular.

Some island nations are also susceptible to earthquakes. In fact, Vanuatu experienced a major earthquake larger than Christchurch’s late last year. Their rebuilding is based on latest New Zealand codes, and in some instances, they have increased their seismic design requirements over New Zealand’s.

Sea level rise is a major issue for some of the island nations with many of their builtup areas located on low-lying atolls. This is especially true for the Maldives, which has

198 inhabited islands with many potentially under threat.

With many island nations having limited local building material supplies and a shortage of skilled labour for large projects, we need to consider how buildings will actually get built. For example, one hotel in Fiji currently is having one block built out of concrete and the other out of steel because there isn’t enough skilled labour in each relevant trade to build both out of the same material!

Careful consideration needs to be given to the specification of materials to ensure they are durable and resilient to cope with the local climatic conditions such as high humidity, rainfall, and sunshine hours.

From an environmental sustainability point of view, it is usually better to source locally where possible to restrict adding more carbon into the atmosphere from transportation. And manufacturing and sourcing locally is beneficial to the island’s economy and communities.

So, when you are sitting by the pool sipping on your pina colada or Fiji Bitter, have a look around and think about what might blow away in a storm, crack or fall down in an earthquake, or be eventually submerged with rising seas. And if this is all too disturbing for you, then just relax, reach for that next drink and enjoy the sun, sand, and clear blue water.

Furnz Group – procurement

BY DESIGN

Recasting the Foundry

For almost a decade after the 2011 earthquakes, The Foundry served as a ‘temporary’ Canterbury University student bar and events venue. It has since been deconstructed, upcycled and repurposed for a new life as a community and church facility in Burwood.

Built as a social lifeboat for students whose original bar was damaged in the February 2011 earthquake, The Foundry building hosted numerous gigs and functions through the post-quake recovery years. With the opening of new student hub Haere-roa in July 2019, the old Foundry was no longer needed. Once the lights went off for the last time, it was time to say goodbye to the Ilam Road carpark bar: the floor and roof were cut

into six-metre sections, with toilets and the former kitchen stored as two separate modules.

A year later, All Saints Anglican Church in Burwood was hunting for options to update its community facilities and hit upon the deconstructed Foundry as a perfect opportunity.

“It was a good fit for our site and our vision to develop a new, multi-purpose community facility,” says Daniel McMullan, All Saints’ project manager. “It made financial sense

WORDS Kim Newth PHOTOS Matt Finlay

to reuse materials rather than building as new from scratch and this approach also aligned with our church ethos of caring for the environment.”

Saving building timber like this, with all its embedded carbon, is a laudable choice and it feels right for a building called The Foundry – conjuring images of scrap metal recast for new purposes – to be recycled, adapted and used again.

In May, The Foundry reopened as a flexible modern facility, designed for community use with a large hall, a children’s area/therapy space, a dance studio, and a meeting room. A standout feature in the new children’s area is a beautiful indoor tree hut, formed out of recycled structural timbers.

“We’ve had a lot of positive feedback and enquiries,” says Daniel. “A dance group is already using the dance studio, birthdays

are being held here, and we have different community groups using it.”

Paul Wilkins, Director of PXA Architects, who was engaged to adapt the original Warren and Mahoney design for its new site and purpose, says the new building shares a certain ambience with the original, but is not a replica. Internal spaces have changed, the overall length is slightly shorter and, instead of facing inwards as it once did, the new building looks out over the Ōtākaro/Avon River.

Working with church and architect to pull the project together was Higgs Construction as building partner with Richards Consulting Engineers on board as project engineers.

“Our job was to make sure the original timber materials would meet current design standards for both strength and durability,” explains Chris Burrell-Smith, lead engineer with Richards Consulting Engineers.

For over 40 years we have been designing & installing HVAC systems for commercial & residential applications in Canterbury. If you want a system designed & installed correctly then please contact us!

The team at Hartnell Coolheat worked through the challenges of adapting existing plant and ducting and delivered a mix of exposed and concealed services using ventilation fans, heat recovery, and heat pumps. Outdoor plant was placed in a considered way to mitigate noise and visual disturbance for neighbouring properties.

Putting the modified building together, using as much of the original Foundry materials as possible while also ensuring compliance with current Building Code requirements, was a challenging task for all involved.

“We had a set of materials to work with, but when the stacks were pulled apart for inspection it was found some things were missing or were in a poor condition,” says Paul. “So, the building evolved to be a mix of recycled and some new

components, such as new roofing.”

It also transpired that The Foundry had not quite been constructed as originally designed and that meant having to make new connections and adjustments during construction. The final result is inspiring.

“It was a great project to be involved in,” says Daniel Freeman, Director of Higgs Construction. “Our team, led onsite by Kris Jolly, did an outstanding job sorting and reassembling the existing building components to bring the building back to life in a new form. It’s proof that recycled materials can still deliver a finished facility that meets structural standards and looks amazing.”

Community fundraising helped support the project, which was also backed by Christchurch City Council and the Rātā Foundation.

pxa.co.nz | higgsconstruction.co.nz

A RECIPE FOR SUCCESS

In the fast-paced and ever-evolving world of commercial property development, Carbon Property is cooking up something extraordinary. Like a well-balanced dish, their secret lies in combining quality ingredients, expertise, integrity, and sustainability into a recipe that tastes like success.

Founded by director Ben Lagan, Carbon Property operates as an independent property partner for landowners, investors, tenants, and owner-occupiers. Born and bred in Canterbury, Ben is as one-eyed a Cantabrian as they come. Loyal, grounded, and deeply connected to the people and places of the region, with a deep understanding of the local landscape and a genuine commitment to seeing his region thrive. From early feasibility through to handing over the keys, Carbon Property offers guidance that is both commercially savvy and future-focused. Their approach is built on clear communication, alignment with client goals, and a strong understanding of how to unlock long-term value.

What sets Carbon Property apart is its performance-based structure. Success is tied directly to client outcomes. It’s an accountability model that prioritises transparency and shared ambition. Pair this with deep industry insight and a strong grasp of global trends, and it’s easy to see why Carbon Property is gaining momentum across Aotearoa.

One standout project is Daikin Park Christchurch, a purpose-built, 8,500 sqm industrial facility that raises the bar for sustainable development. With a target of 5 Green Star and NABERS ratings, the build incorporates solar panels, EV charging facilities, heat recovery systems, and low-VOC finishes, demonstrating that environmental responsibility and commercial performance can go hand-in-hand in today’s construction

landscape, where innovation and climate goals are increasingly intertwined.

Another impressive feather in Carbon Property’s cap is the development of highcalibre warehouse and distribution facilities across Greater Christchurch. At Waterloo Business Park, Carbon Property steered the creation of modern warehouse-and-office complexes for both Liquid Brands and Central Heating New Zealand. The Liquid Brands building features a sleek 3,500 sqm design, including a stylish retail showroom, office, and warehouse, that reflects the fashion-focused identity of the tenants. It demonstrates Carbon Property’s attention to detail in material finishes, layout efficiency, and future expansion. Similarly, Rinnai’s Central Heating facility underscores Carbon Property’s skill in value-engineering the property process while still meeting operational demands and delivering on brand, form, and function.

The Carbon Property process is sharp and strategic: identifying land potential, pushing design outcomes, mitigating risk, and delivering projects that are robust, efficient, and future-ready. They work closely with local councils, contractors, engineers, and planners, to create environments that endure.

In just two years, Carbon Property has set up and delivered five developments. With over 30,000 sqm of industrial projects under their belt, they represent over half of the activity in the new build industrial market. An impressive feat that reflects both scale and strategy. While their work sits firmly in the property sector, there’s no mistaking the craft behind it. In a landscape often driven by speed, Ben and Carbon Property prove that a thoughtful, wellseasoned approach yields the most satisfying result. A recipe for success indeed.

carbonproperty.co.nz

Good food made great

Lynette McFadden

Business Owner & Mentor, Harcourts gold @lynette_mcfadden

The saying, “Good food is the foundation of genuine happiness”, is attributed to Georges-Auguste Escoffier, one of the world’s foremost chefs (in fact, he was known as the ‘king of chefs and chef of kings’).

His beautifully nuanced quote expresses the feelings of many, and his philosophies regarding food still ring true today, some 90 years since his passing.

These philosophies can be categorised into the following points and are easily relatable.

He advocated a focus on simplicity and refinement, factors that at first glance appear to be opposites but push toward a focus on flavour together.

Gone was the elaborate and overly orchestrated approach to food, which the French are sometimes known for.

Next, he implemented a structure of discipline and order: the Brigade system, where a kitchen is divided into stations. This is something you will now see in action in absolutely any professional kitchen anywhere in the world. You’ll also hear instructions barked by the head chef, responded to by the other chefs, and food finished, garnished, and then delivered beautifully to those waiting.

And, finally, he insisted on seasonality. Yes, long before any of us had thought or heard of a farm-to-table approach, our trusty ‘chef of kings’ was ensuring that flavour, taste, and colour were prioritised by

adhering firmly to the notion of favouring the season’s best.

When you step back, all these factors are very much part of great culinary practices today or, put simply, the art of making and enjoying beautiful food.

Food, seasonal and simple, has been at the core of everything I do, including cooking trusty family favourites that have provided wonderful memories.

I’ve recently spent time in France and Italy. This is where I have found my culinary tribe.

Families gather daily to cook and eat together. It’s often a lengthy process with numerous courses, and no one ever appears in a rush to leave the table.

I know it all sounds like a fantasy world for the hurried and the harassed at home.

I’m very aware of situations where there’s just no time or desire to cook but, whenever you can, I’d encourage you to take the opportunity to stop and savour something special.

Every Sunday, I draft a menu for the week ahead. I started this process because, like many others, I’d fallen into a system of rotating the same base meals, and I wanted to get past that, prioritising seasonal produce and minimising waste.

It’s become a great contributor to a happy week, ensuring more interesting and costeffective meals, and I feel like I’m staying connected to one of the world’s wonders: great food.

And long may that continue.

EAT UP DOWN SOUTH

Mark the calendars – SCOFF (South Canterbury Outstanding Food Festival) returns for its sixth year this September, promising a curated culinary journey through one of New Zealand’s most bountiful regions. This year’s festival is bigger than ever, now running over a 17-day period, including three weekends.

Celebrating the best of South Canterbury’s artisan producers, growers, and culinary talent, SCOFF transforms the region into a dining destination. Over the festival period, participating eateries unveil bespoke SCOFF specials, each designed to hero a locally sourced ingredient. From pasture-raised meats, high country salmon to botanical gins and the iconic offerings of Barker’s of Geraldine, the festival is a true expression of place, passion, and provenance.

SCOFF’s reach is as expansive as its flavours, encompassing Timaru, Temuka, Geraldine, Waimate, and the majestic Mackenzie District. Each dish tells a story – not just of exceptional ingredients, but of the people and landscapes that shape them.

Since its inception in 2020, SCOFF has evolved into one of the South Island’s premium food festivals. SCOFF Marketing

Manager Sharnae Naysmith reflects on the festival’s growing prestige: “Last year brought together over 50 eateries and hundreds of devoted scoffers who explored the region, dish by dish. It’s a celebration not only of flavour, but of community and creativity.”

For a complete gourmet getaway, the festival has teamed up with local accommodation providers to offer exclusive SCOFF & Stay packages – ideal for a weekend just two hours from Christchurch. And for those who love a little indulgence with their adventure, the festival offers daily giveaways and a luxurious grand prize. In 2024, the prize package exceeded $2,300 in value and included premium stays, scenic experiences, fine dining, and more.

SCOFF has also once again partnered with Canterbury foodies, the Two Raw Sisters, to celebrate the festival by hosting a demonstration workshop at Timaru’s Ara Institute of Canterbury on 27 August.

This September, elevate your palate and escape the ordinary. Whether you’re a culinary connoisseur or a curious traveller, SCOFF invites you to savour the essence of South Canterbury in every bite.

scoffsc.nz

Taste Kaikōura

Discover the artisan spirit and bold creativity behind these Kaikōura-based food and beverage heroes.

Kaikōura is more than breathtaking landscapes; it’s a place where passionate producers craft unforgettable tastes. From sustainable seafood and slow-cooked lamb to small-batch spirits and rare wines, these five businesses are redefining local flavour and hospitality with purpose, pride, and care.

SHARED VALUES, FRESH FLAVOURS

Kaikōura Co-Op is a community-driven florist, gift shop, and fresh produce hub, located in the historic nursery, north of town. Owner-florist Alanah Conner grows her own blooms for wedding arrangements and everyday bouquets. Inside, you’ll find locally made preserves, honey, candles, pottery, soap, and seasonal fruit and veggies, celebrating Kaikōura’s artisans and growers in one charming venue. kaikouracoop.com

RARE WINES FROM A RUGGED COASTLINE

Esses Wine specialises in méthode traditionelle sparkling wines, grown and crafted right here in Kaikōura’s cool coastal climate. Their Pinot Noir, Chardonnay and sparkling Rosé reflect both elegance and restraint. A tribute to low-intervention winemaking and the land itself. Founders Aaron and Mel are hands-on in every step, from pruning vines to handriddling bottles. Book ahead to enjoy a personal tasting at their cellar door. esseswine.com

SMALL BATCH, WILDLY INSPIRED

At the foot of Mt Fyffe, Justine Schroder distills unique gins that tell a story of place. Using botanicals like wild thyme, rosehip, and tarata (lemonwood), each bottle is a taste of Kaikōura’s mountain-to-sea landscape. The award-winning Woolshed Gin and Shearwater Gin are as beautiful on the shelf as they are on the palate. Tours and tastings are available by appointment. mtfyffedistillery.co.nz

COOK, FORAGE, FEAST

Hapuku Kitchen offers immersive food experiences rooted in nature and storytelling. Run by chef Fiona Read, this rural kitchen celebrates Kaikōura’s wild pantry with cooking classes, garden walks, and long-table lunches. Expect slow food with soul. Think handrolled pasta, backyard harvests, and a genuine sense of welcome. For foodies wanting to reconnect with food, it’s a must-do. hapukukitchen.co.nz

PADDOCK TO PLATE WITH PRIDE

Owned by the Macfarlane family, Middlehurst Farm Store brings their premium merino lamb direct from the high country to the Kaikōura coast. The shop and eatery serve up tender lamb pies, slow-cooked dishes, and gourmet groceries, where there is something for everyone. It’s a stylish, satisfying stop where provenance matters and every bite tells a farming story. middlehurst.co.nz

SHOP, SIP, ESCAPE

Just 20 minutes from Queenstown Airport, Arrowtown is a winter wonderland full of charm, flavour, and warmth. This historic gold mining town comes alive with roaring fires, mountain views, and rich seasonal fare. Enjoy steaming hot chocolates, mulled wine, and hearty meals in cosy cafés and welcoming restaurants. Explore tucked-away laneways with intimate bars, live music, and local wines. Step into the local museum to discover the town’s gold rush heritage and fascinating stories of the past. With boutique shopping, handmade sweets, and accommodation ranging from lodges to luxury retreats, Arrowtown is the ultimate winter escape.

arrowtown.com

Beervana returns to Sky Stadium, Wellington on 22 and 23 August. With over 60 breweries, a cornhole championship, food vendors, conversations with brewers and plenty of bold beers to explore. Hop on up to try all the hops at Beervana.

beervana.co.nz

Albatross Encounter

Kaikura is the best place in the world to see multiple species of albatross. Enjoy close up views of these majestic wanderers of the Southern Ocean just minutes from shore.

In need of retail therapy with a twist? Head to the Timaru District – just a couple of hours away, it’s ideal for a day trip or girls’ getaway. Start in Geraldine for boutique charm, art and fashion, and don’t forget to stock up at the Barker’s Food Store and Humdinger Gin. Just minutes away, you’ll also discover the iconic Temuka Pottery retail store. In Timaru city, explore a range of locally owned high-end fashion boutiques like Millie Rose, Hello Cyril, and Tuesday, plus bookstores, gift shops, and more. Plus, there’s plenty of cosy cafés to refuel in between shops.

welovetimaru.nz

OTAGO

SOUTH CANTERBURY

834 Colombo Street whiskygalore.co.nz

PALATE

Me, myself, and a menu

The silver screen has long framed solo dining as a symbol of loneliness. But Sophie Petersen believes there’s something quietly defiant, nay delicious, about sitting at a table set for one. Solo dining doesn’t have to mean lonely. It means choice. Presence. Pleasure. Rest assured, you’re in excellent company. No booking required.

A WINDOW SEAT

honest, the coffee at home doesn’t always hit the same. This is your cue to head down to Six Ounces, with its cosy couches and strong brews. The perfect place to sign off, sip and sink into the pages of that latest Sally Rooney.

DINNER AND A SHOW

There’s something intimate about sitting at the chef’s table. Maybe it’s the proximity to heat, maybe it’s knife skills, but it feels like a stage play with high-stakes snacks. It’s all very Bravo meets MasterChef, with an outstanding wine list. When you want to feel like you’re part of the performance (but with no actual lines), book yourself a solo stool at Bar Yoku, 5th Street, or Londo. Here the chefs might chat between plating, where you can ask a question and suddenly you’re getting a behind-thescenes look at how that XO sauce is made.

HOME ALONE

Sometimes the ultimate solo date doesn’t involve leaving the house at all. It’s about staying in. No makeup, no jeans, no problems. Not the kind of slapdash cooking where you eat a carrot over the sink, but a proper, romantic little evening for one. Maybe it’s linguine tossed in olive oil, chilli flakes, and a criminal amount of crushed garlic. Or maybe you swing by Crisp & Vale and grab one of their dreamy, ready-made meals. Something slow-cooked and saucy. Light a candle, cue the playlist, decant that bottle of Pinot Noir. In case you needed any more of an excuse, 18 August is officially International Pinot Noir Day. So darling, you deserve it.

A perfect day out – rain or shine

Just 45 minutes from Christchurch, familyowned Pegasus Bay is one of those rare spots that feels like a real discovery, even if you’ve been before. Known for its stunning, award-winning gardens (recently recognised as a Garden of Significance by the New Zealand Garden Trust), it’s a destination that shines in every season. And it’s not just for sunny days, with roaring fires, cosy indoor nooks, and expansive views over the grounds, it’s just as magical on a grey, wintry day.

The Cellar Door is always a favourite stop. The team offers tastings from a wide range of estate-grown wines, and if you’re lucky, the blackboard will be showcasing a few aged vintages you wouldn’t usually get to try (and at very reasonable prices, too). You’ll also get a peek through to the barrel hall and cellars, grounding the experience in the heart of where it all begins.

The Deli at Pegasus Bay is the perfect place to settle in, think relaxed, fireside vibes,

and a generous, create-your-own antipasto experience. When you arrive, you’ll be handed a small wine box to fill with your picks: creamy pâtés, flavour-packed pestos, roulades, local cheeses, fresh breads, and more. There are excellent vegan and vegetarian options as well, all made from thoughtfully sourced New Zealand ingredients. It’s comfort food done beautifully, with plenty of indoor charm and wines by the glass to match. Afterwards, take a wander through the gardens, bring your boots if it’s been raining, it’s still totally worth it.

It’s the sort of spot that feels thoughtful in every detail. From the warm welcome at the door to the little surprises (like the aged Riesling I didn’t know I’d fall in love with), there’s something genuine and generous about the whole experience.

Whether you’re a wine lover, a food person, a garden wanderer, or just someone looking for a lovely afternoon out of town, Pegasus Bay delivers, whatever the weather.

pegasusbay.com

A smash hit

There’s no greater joy than watching a burger hit the grill and hearing it sizzle. The sound of a smash hit in the making, say. This month, Sophie Petersen has been on the hunt for the crispiest edges, the juiciest middles, and buns that bring it all together. Here are four places serving a smashing smashburger.

BURGERHAUL

490 Colombo Street, Christchurch @burgerhaul

It’s smash burgers with serious smashability. Crusty patties, gooey cheese, and buns that hug it all together. Just past the Colombo Street overhead bridge, a gravel lot is home to a gaggle of glorious food trucks, including BurgerHaul, where the grills are hot and the options are stacked. Try the Onion-Shaker (Oklahoma style with pan-fried onions and mustard mayo) or go big with The Pete. Five patties, bacon, cheese, and onion rings. There’s also a veggie option, chicken burgers, and chipotle mayo worth writing home about. Available direct from the truck or on delivery apps for those nights when leaving the couch feels impossible. Just don’t forget the fries.

PAPA’S SMASHIES LO-FI BURGERS

15 Sandyford Street, Sydenham @papas.smashies

The little pop-up that could. And did! Now a permanent fixture, Papa’s Smashies has fast become a fan favourite, and it’s easy to see why. Dishing up a smash burger for the books, Papa’s keeps it simple with single, double or triple. You truly can’t go wrong. Think crispy onions, a burger sauce to melt your taste buds, perfect ratio of pickles, golden shoestring fries, and a crispy Coke. You’re set. Pull up a couch and settle into the bustle of burger lovers around you. Piripi, the owner, brings the perfect blend of flavour and feel-good vibes. It’s casual, it’s cool, and it’s dangerously delicious. Get in, get fed, get hooked. You’ll be back. I have... I think four times now!

166 Cashel Street, The Crossing @lofi_burgers

Call off the search! Lo-Fi is flipping the script on over-complicated burgers. This no-fuss, all-flavour gem nails the Oklahoma-style smash with perfectly crisp edges and thin onion slices seared right into the patty. With American cheese (non-negotiable), tangy burger sauce, and a pillowy milk bun, and you’ve got yourself a nostalgic bite that hits all the right notes. Add crinkle-cut fries and try not to inhale them. I promise they’re THAT good! The space is diner-cool and easy-going, just like the burgers. Three options, Classic, Supreme and BBQ bacon. Come hungry, leave happy, thanks to chef and burger connoisseur, Mark, who is living up to the Lo-Fi tagline of “Simple. Honest. Smashable”.

BLACK BURGER

96 Oxford Terrace, Riverside Market @blackburgernewzealand

Black Burger proves that less is more with their LA-style cheeseburgers cooked to perfection in their slick little kitchen tucked inside Riverside Market. The patties? Wagyu. The buns? Grizzly Milk Buns. The pickles? Bones pickles, of course. Every ingredient is chosen with care and it shows! From the first juicy bite to the last crunch of golden, triple-cooked chips. It’s a back-to-basics burger joint done brilliantly, with eight variations of smash burgers on the menu. Go classic, dial it up with chilli cheese, or opt for their plant-based option that even meat lovers would struggle to fault. Everything is made to order, hot off the grill and full of flavour. Pair your burger with a thick, old-school milkshake, pull up a stool by the grill, and soak up the sizzle, the smell, and the vibe. A must-visit next time you find yourself wandering the laneways of Riverside.

YOUR NEW FAVOURITE LUNCH HOUR

Our $49 three-course menu is packed with seasonal flavour and made to impress

Every Friday & Saturday from 12pm on Lichfield Street

This season at Earl, we’re embracing the slower pace a time for rich reds, long lunches, and comforting bowls best shared around the table

It’s the milky way

In April, Christchurch-based sustainability pioneers Spout added a new offering to their game-changing line-up: oat milk, on tap. It’s a logical next step for the business that revolutionised milk consumption in the Southern Hemisphere, doing away with single-use plastic bottles in favour of reusable stainless steel kegs. Now, with the rise of plant-based demand and a uniquely local twist, Spout’s oat milk is here. Proudly grown and produced in Ōtautahi.

Spout was founded in 2019 by Jo Mohan, Nick Jackson, and Luka Licul during a startup accelerator programme. Their idea? Bring back the milkman model. Modern, scalable, and planet-friendly. Spout supplies fresh, pasteurised milk (now both dairy and oat) to cafés, offices and hotels across Canterbury, Otago, Queenstown, Wānaka, and Southland. To date, the Spout team have saved over 130,000 plastic bottles, equating to 22,000 kg in carbon emissions.

The oat milk launch was driven by rising consumer interest in plant-based milks. But for Spout, it wasn’t just about meeting

demand, it was about creating a premium, locally made alternative that stood up to barista scrutiny. The oats are grown locally and processed in Woolston by Ōtautahi Oats, using a custom formula developed specifically for barista coffee. The result? A creamy taste and silky texture that lends itself well to barista-made coffee. A common sticking point for many oat milks.

Spout’s keg system is more than a novelty; it’s a fully closed-loop model that runs on both convenience and conscience. Kegs are filled with fresh milk, delivered across the South Island, and collected once empty. They’re then washed and refilled, each keg reused thousands of times. The system is robust, easy to install, and a hit with both cafés and corporate clients.

“We wanted to create a better system for everyone – farmers, cafés, the environment. Oat milk was the natural next step.” With a small but mighty team and a growing community of like-minded partners, Spout is well on its way to reshaping the way Kiwis consume milk, one keg at a time.

spout.co.nz

Ten years up the steps

This August, beloved New Regent Street restaurant Twenty Seven Steps celebrates a milestone: ten years of warm hospitality, comforting fare, and stories shared over good wine and even better meals. Owners Emma Mettrick and Paul Howells have been at the helm since day one, transforming the upstairs space into one of the few remaining restaurants in a heritage building. A true cornerstone of the city’s dining scene.

To mark the occasion, Twenty Seven Steps is paying homage to The Coffee Pot, the much-loved café that occupied the same space until 1987. A Christchurch institution in its day, Emma and Paul often hear stories from guests who recall long lunches or first dates at The Coffee Pot. Proof of the building’s enduring place in the hearts of many.

From 4–9 August, diners can enjoy a special throwback menu that reimagines favourites from those legendary Coffee Pot days. Prawn cocktail, pâté and jelly starters, Hawaiian ham steak with pineapple, Fricassee of Chicken Demidoff, roasted meats, and for dessert:

pavlova, apple pie, or a classic ice cream sundae. Inspired by the original menus, lovingly kept and kindly shared by Kate Morris and Yolande Whitford, done the Twenty Seven Steps way (yes, including five vegetables)!

The restaurant is known for its comforting seasonal menus, thoughtful service, and outstanding wine list. And while food and wine remain at the heart of what they do, Emma and Paul are quick to point out that it’s really the people who make the place. The customers who’ve supported them since their Akaroa days with The Little Bistro, now more than 15 years ago. The suppliers, many of whom have become close friends, like those in the Waipara wine scene, such as Pen from Black Estate and Belinda from Pegasus Bay. And of course, the passionate staff who help bring it all to life night after night. Whether you’re returning for the hundredth time or climbing those steps for the very first, you’re guaranteed to feel at home. So come raise a glass and toast ten delicious years. You’ll be part of a story that’s still being written by the people who’ve been part of it all along.

twentysevensteps.co.nz

Good food and good vibes

When Etta opened its doors in mid-July, it brought a warm, welcoming energy to the Northcote neighbourhood – something owner Stephanie Reeves had envisioned from the beginning.

After speaking with a developer about a new commercial space on Claridges Road, the idea began to take shape. “I live in the area,” says Stephanie, “and everybody’s like, it would be fabulous if there were an amazing restaurant. And, somewhere you can go for a nice glass of wine...”

Stephanie, a hospitality veteran, is no stranger to creating destination eateries in residential pockets. With Red Eight Café in Kaiapoi and Leeves at Portstone Café in Woolston already under her belt, Etta is her latest venture in what she describes as ‘neighbourhood creating’. It’s something she wants to see more of in Aotearoa.

The name Etta is inspired by Italy. “It’s not an Italian restaurant, but it’s got an Italian influence,” she says. “I love the fact that you gather together with the people that you love. It’s about nourishing your soul, good food, and having lots of laughs.”

The kitchen is in excellent hands with Daryl Remaneses, formerly of 5th Street, leading the team, and 5th Street’s head chef, Samson Stewart, helping to shape the menu. Expect delicious, comforting food that suits every time of day. Think morning baking, cabinet salads, sandwiches and gourmet pizzas by day, and thoughtfully plated à la carte sharing dishes by night.

Being directly opposite the busy Nomads United football ground, Stephanie has future plans to add a takeaway window for hot chips, espresso from The Coffee Workshop, and scoop gelato from Gelato Roma.

Inside, Etta is a lesson in refined comfort. “My brief to the design team was understated elegance,” Stephanie says. “It has a lovely, warm feel to it with some beautiful materials like the velvet booths and the marble.”

At its core, Etta is about experience. “My philosophy has always been, if you’ve got excellent food and excellent drink and excellent service, plus a really nice surrounding, it’s going to be really lovely.”

etta.co.nz

The sweetest combination

Sweet Soul Patisserie, known for its elegant, handcrafted desserts and beautiful presentation, has long been a go-to for those seeking a little indulgence, whether that’s an elegant patisserie treat with a glass of bubbles or a rich hot chocolate. But now, this iconic Ōtautahi spot is turning up the decadence with a brand-new experience that’s a little less sweet, a little more sultry, and designed to tempt even the most reluctant dessert date.

In collaboration with the award-winning Cardrona Distillery, Sweet Soul has introduced a chocolate and whisky pairing that’s as refined as it is irresistible. Guests are invited to enjoy three 10ml pours of Cardrona’s finest single malt expressions, each thoughtfully matched with handcrafted in-house chocolates. The pairings are designed to amplify flavour and elevate the experience, think 54 per cent dark chocolate paired with the ripe berry, nectarine, fig, and pecan pie notes of the Otago Pinot Noir Cask. Or sea salt and dark caramel alongside the maple pear tart, sticky raisin, hazelnut, and chewy nougat notes of the Sherry Cask. Each match is indulgent, complex, and full of personality.

Whether you’re after an elevated dessert after dinner, planning a date night that leans more smoky than sweet, or searching for a Father’s Day gift that offers more than just socks, this experience delivers. It’s all served with a view overlooking the hustle and bustle of Cashel Street Mall, where Sweet Soul’s relaxed elegance provides the perfect backdrop.

Cardrona’s whisky, crafted in the alpine beauty of Otago’s Cardrona Valley, is internationally celebrated for its finesse, richness, and balance. It’s the perfect partner for Sweet Soul’s attention to detail and deep respect for quality ingredients. Together, the whisky and chocolate form more than a pairing, they become a moment. A small celebration of craftsmanship. A ritual to savour. The chocolate and whisky pairing experience is available now and can be enjoyed as a stand-alone treat or a lush afterdinner finale. Take a seat by the expansive glass frontage and enjoy a little people-watching as shoppers stroll by. Or, head upstairs to the mezzanine level for a more private experience where all you need to focus on is the delicious morsels and dazzling your date. No booking is required. Just drop in, sit back, and let Sweet Soul take care of the rest.

sweetsoul.nz

The Moon, the myth, the legends

Voted Avenues’ Best Pub, a finalist for Outstanding Bar and People’s Choice at the 2024 Canterbury Hospitality Awards and most recently a finalist for best bar in the New Zealand Hospitality awards, this is more than a pub. It’s a living, breathing community hub, built on comfort, culture, cuisine, and a refusal to follow the rules.

At the helm is owner Matt Kamstra, and behind the pass, chef Kalle Välimäki. They lead a fiercely diverse team hailing from Finland to China, the Netherlands to Poland, and Canterbury to the mighty Hawke’s Bay. Their food philosophy? Elevated pub grub. While keeping a core range, the menu has a revamp every 4–6 weeks. There are currently eight burgers, including a tofu option, The Mapo Zedong, that would make any carnivore dabble. The legendary Thunder Cluck. A brie-and-friedchicken burger, once a menu special, so popular it’s here to stay. All served in proper Grizzly milk buns because, in Matt’s words, “Brioche is for pastries. Keep your brioche away from my burgers.” Other stand out dishes include Peter’s

Chow Down Chowder in winter months, beef brisket tacos and nachos made with Napier’s best corn tortillas and chips from Hands Down. With 18 rotating taps, they’ve poured thousands of unique beers since opening in 2018 and even have a couple exclusively available at Moon including an award-winning APA from Altitude in Queenstown and a hazy from Emporium Brewing. There’s also a curated wine list with the likes of Pegasus Bay and a 80+ bottle gin library for the botanically inclined. Not content with “Oktoberfest”, they throw Not-toberfest. A rule-breaking German tap takeover that deliberately ignores the traditional purity laws (yes, there are additives, and they’re delicious). Come November, it’s Ciderfest. Held on the last Saturday of the month. Come try the Karma Keg, pouring Three Boys Brewery kegs every Saturday with 100 per cent of proceeds going to the likes of a local charity, youth sports team, or cultural exchanges. Whether you’re here for the burgers, the brews, or just a bloody good time, Moon Under Water welcomes all and leaves no one thirsty.

moonunderwater.co.nz

Amazing graze

At Greystone, the ethos of sustainability and provenance is lived and breathed through every part of the kitchen, vineyard, and paddock.

Executive Chef Cameron Woodhouse speaks proudly about the restaurant’s farm to table processes. At Greystone, they raise their own hoggets (mature lambs) onsite in the vineyard. It’s a holistic, closed-loop system that connects the land, the livestock, and the plate in a way few restaurants can.

The animals graze among the vines yearround, helping manage weeds and reducing the need for diesel-fuelled tractors. They’re then processed locally through Harris Meats in Cheviot, just up the road, before returning to the kitchen where the team butchers everything in-house.

Butchering in-house means the team can celebrate underused cuts, often considered too fiddly in conventional kitchens. “It forces us to be creative,” says Cameron.

Some of the best flavour comes from the necks and bellies. Nothing is wasted. Stocks, sausages, and prosciutto are crafted with care and used across the menu. This noseto-tail approach not only minimises waste but also elevates the depth of flavour and storytelling on the plate.

“It does take more work,” Cameron admits, “but it gives us so much freedom and we get to use all the best cuts.”

The lamb is often paired with the vineyard’s signature Vineyard Ferment Pinot Noir, which, as the name suggests, is fermented outdoors in open-air tanks just metres from where the hoggets graze.

This philosophy of sourcing hyper-locally extends beyond the lamb. Vegetables come from a nearby organic grower in Gore Bay, wild venison features seasonally, and even pigs are raised in the vineyard.

The result? A restaurant experience that is truly rooted in North Canterbury.

03 314 6100 | greystonewines.co.nz

BUBBLE AND TROUBLE

Bubble, bubble, toil and trouble. Zodiac’s Arnie has brewed up a bewitching potion that’s guaranteed to leave a lasting impression. This isn’t just any cocktail. It’s a wild, wonderful experiment that blurs the lines between mixology and magic. With cognac infused with blackberries, a splash of velvety port, a dash of chocolate bitters, and a spiced blackberry oleo syrup, this drink is bold, moody, and utterly enchanting. But that’s not all. Arnie finishes it off with a generous topping of fragrant nectarine bubbles. Yes, bubbles. So many, they spill over like a potion gone deliciously rogue. The end result? A drink that fizzes with personality and practically dares you to take a sip. This is the kind of cocktail that’s as fun to watch being made as it is to drink. It’s rich, indulgent, and spiced just right. P.S. If you want to try one in person, stop by Zodiac soon. Arnie might still have enough ingredients (and magic) left to whip one up for you. But hurry! Mystical drinks like this tend to disappear fast. For the full spell (we mean recipe), visit avenues.net.nz. zodiacbar.co.nz

BUON APPETITO

In her warm, sun-drenched kitchen and garden, La Dolce Vita in Sumner is an Italian cooking school led by Clotilde Romano. Each class is a joyful celebration of Italian food with menus including antipasto, a primo, and dessert. You’ll learn how to shape hand-rolled pasta, knead soft potato gnocchi or bake a wood-fired Neapolitan pizza. Ideal for food lovers, social nights, hen dos and date nights, La Dolce Vita is a warm, delicious, and truly authentic gateway to Italian cuisine. italiancookingclassesladolcevita.com

JUST PEACHY

Peaches is a bright and cheerful new addition to Linwood Village, Ōtautahi Christchurch, bringing warmth and great coffee to a sunny, north-facing corner on Worcester Street. The offerings champion local makers, including Butter Pastry and Bellbird breads. It is warm and inviting, with a stylish palette of deep oranges and soft peach tones that echo the café’s name. Make Peaches your next stop in Linwood, because a good coffee and a great sandwich can really make your day all the more peachy.

@peachescafe

TINY SPROUTS, BIG BENEFITS

Established in 1998, Southern Alp Sprouts has grown into the South Island’s largest sprout producer, delivering fresh, nutrient-dense sprouts daily to homes and businesses across the South Island of Aotearoa. Grown in Canterbury by a dedicated local team, Southern Alp Sprouts are stocked South Island-wide in Foodstuffs, Woolworths, Bidfood, MG’s, greengrocers, and featured in My Food Bag. Scientifically backed and used medicinally for thousands of years, sprouts are nature’s original superfood. Tiny, living powerhouses packed with benefits for the whole body. They support hormone balance and brain and heart function, boost immunity, aid digestion, and help the body absorb nutrients more effectively. Rich in antioxidants, fibre, essential vitamins and minerals, they’re one of the most affordable and effective ways to nourish yourself with fresh, living goodness. With nearly three decades of expertise, they pride themselves on quality, consistency, and care. Every punnet they produce reflects their commitment to well-being and sustainable food practices. From the farm to your fridge, Southern Alp Sprouts deliver health and vitality, one handful at a time. southernalpsprouts.co.nz

KING OF SNAKE offers the best of Euro-Asian cuisine in an award winning, stunning 5-star contemporary setting. Just inside the doors of KING OF SNAKE is Monarch Cocktail Bar with a private dining space offering the delicious food from KING OF SNAKE’S award-winning menu.

Email info@kingofsnake.co.nz Open 7 days from 12pm until late Level One, The Terrace, 79 Cashel Street Christchurch, New Zealand Phone +64 3 365 7363 www.kingofsnake.co.nz

ADDINGTON Jamila

“I was born in Afghanistan. I moved to Pakistan when I was one year old as a refugee with my family.

“I grew up in Pakistan and finished my school there. I learned English, I did computer classes, learned sewing and also, I did makeup classes. I moved back to Afghanistan to continue my studies. I did my bachelor’s in business, and I got married.

“Because of the situation, we couldn’t stay there anymore, so we moved to Indonesia.

“The first year was very difficult for me. As refugees in Indonesia, you’re not allowed to work – no study, nothing. Most of the people don’t understand English, so you have to learn their language.

“We were on the shortlist to go to America. You know, sometimes God wants to put you somewhere. We got a call from the sponsor group that wanted to help us come to New Zealand. How is it possible? We waited there for six years through UNHCR. I can say we were lucky. I have been here for one year, and with the sponsor group, we are like a family now.

“I first went to Share Kai for the Ōtautahi Welcome Dinner. I said, ‘This is my place’. When I am among the people and talking with them, it gives me energy. When we went there, we met different people. Now I have lots of friends from different countries.

“When we heard that there’s an opportunity for the Riccarton Sunday Market, I said, I will do it!

“My food stall is called ZJ Kitchen. Z is for my husband, and J is for Jamila, for me.

“I believe that food is something that everyone needs every day. What I do means a lot to me.

“When I’m at the market, if someone eats the food, they ask, ‘Do you have a restaurant?’ I tell them about Share Kai.

“I am one of the leaders at the Cooks Collective. We run the Share Kai Café, which is open for lunch on the first Friday of every month at WEA. We talk, we laugh, and we enjoy the food. I hope one day everyone knows about Share Kai.”

facebook.com/humansofchch

At ROCA, we source ingredients from local and regional growers who are committed to being the very best. From Spain to the Middle East, ROCA is a contemporary tribute cooked with fire and smoke.

Contact us at www.rocabar.co.nz

Amazing food great service my favourite restaurant in Christchurch

Probably the most delicious meal I’ve ever had E. Jayn

M. Brown