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AVENUES EATS

ROCA: A CULINARY CLASS ACT TASTE KAIKŌURA

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

Tim Payne. The man. The myth. The Legend.

The Michelin Guide – confirming what we already know: Ōtautahi eats better than your city.

The $8 Cheesy pleaser – want my advice? Add mayo and a steamed bun.

Morning raves. Nothing says “personal growth” like willingly leaving the house before sunrise.

Resene Coriander. A muted, tasty herbal green.

That four-second panic at the end of a voice note while you fumble for the send button. Mortifying.

Bitter coffee – like being told “per my last email” in liquid form.

Tableside guac. Chooks, this needs to stop.

Hot chips with gravy. Wet behaviour. Aioli or nothing.

EDITOR’S NOTE

Food for thought

If I didn’t eat as I do, I’d probably have a mansion in Tuscany with a sweeping driveway framed by cypress trees by now, a pack of Great Danes, a Ferrari out front, and supermodels doting on me.

But food is what I love. I love cooking it, I love dining out, I love what our food editor Sophie curates, I love steak tartare, I love fish and chips by the beach, I love a cheeseburger in my car.

I love my mum’s cheese scone recipe. I love my aunty’s gin jellies. I love my best friend’s raspberry, white chocolate, and macadamia cookies. I love my other best friend’s schnitzel.

I love my own lasagne, ironically learned in a nonna’s kitchen in Italy, the closest I’ll get to that Tuscan dream.

In short, I love food. It’s my excuse to share joy and laughter with friends. I’ve celebrated over lamb and salad. I’ve cried over sandwiches and asparagus rolls.

We’re so very lucky in this city. A place that I’ve championed for so long. Its culinary prowess deserves praise. Many like to disregard our food scene. But it is made up of dedicated, world-class (and worldrecognised) chefs, hospitality superstars, producers, winemakers, distillers, and just generally great folk who look out for each other while creating exceptional fare.

I worked closely on this edition with our food editor, Sophie Petersen, as we sought out the best of the best in this city.

Anyone else feeling hungry?

Yours,

Liam Stretch Editor

PS. Want to boogie along with the Avenues crew? Scan the QR code to follow our Spotify playlist.

NAH

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The Terrace, 134 Oxford Terrace Christchurch, New Zealand

Avenues.

THE TEAM

Publisher Lisa Phelan lisa@27publishers.co.nz

Editor Liam Stretch liam@27publishers.co.nz

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

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

GM Sales Bronwyn Hawkins bronwyn@27publishers.co.nz

Accounts & Admin Barbara Watson accounts@27publishers.co.nz

PRINT

Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS

Lynette McFadden, Neil Macbeth, Centuri Chan, Sarah Mankelow, Dave Richards, Richard Dalman, Dr Reuben Woods, Sofiya Romanenko, A24, BBC, Kallum Harris Photography, Wellington on a Plate, Heart of the City, Karen Hattaway, Mercy Cornish, Dr Hamish Campbell, Amour Weddings, Anna McLeod

Produced by Twenty Seven Publishers Limited PO Box 36753, Merivale, Christchurch, 8146

Your copy of Avenues, one of 25,000.

THE MAGAZINE CHRISTCHURCH LIVES BY

The market fish crudo with saffron vinaigrette and burnt mandarin, one of the dishes on offer at ROCA. Read more on page 24.

At the forefront of vision correction, Dr David Kent and Dr Zea Munro, offering premium cataract and RLE solutions as well as the most advanced laser eye treatments available today.

Discover what’s possible, you’ll be wishing you had seen us sooner.

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

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A musical journey from darkness to the glowing triumph of hope.

TCHAIKOVSKY Symphony No. 4

PROKOFIEV Piano Concerto No. 3

KAIJA SAARIAHO Lumière et Pesanteur

JAIME MARTÍN Conductor

SHAN LIU Piano

CHRISTCHURCH ŌTAUTAHI

SUN, 26 JUL, 2:00PM

CHRISTCHURCH TOWN HALL

TICKETS FROM $27

The Divers

Artist Fintan Magee

Date February 2026

Location Colombo Street

Internationally renowned Australian artist Fintan Magee’s The Divers, produced for the ocean conservation themed Sea Signals mural festival, is a striking reminder of the power and diversity of contemporary muralism. A depiction of two paua divers, the mural explores the impact cultural connection and lived experience have on environmental outcomes. The work illuminates sustainable diving practices used by local communities, specifically the freediveonly rules introduced in the wake of the 2016 Kaikōura Earthquake. Freediving naturally limits overconsumption: rather than utilising equipment, divers rely on a single breath per descent, restricting the number of paua they can gather – a reminder that our past traditions can inform our future sustainability.

While the environmental messaging is central, Magee’s work is also a brilliant example of the painterly and stylistic possibilities of large-scale muralism. Magee photographed his model behind decorative glass, providing a suggestion of rippling water and the iridescent colours of the paua shell itself. But this effect also emphasises the gestural application of paint that renders a mesmerising surface quality. The artist’s movement and manipulation of pigment is clearly evident in the tactile trails and slashes of the brush across the wall.

Sea Signals was a joint production between Flare Ōtautahi Street Art, PangeaSeed, and Watch This Space, with support from Christchurch City Council, Dulux, the Goethe-Institut, and more.

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/1234

POSTMODERN JUKEBOX

Postmodern Jukebox, the world’s foremost purveyors of time-twisting hits, returns to Christchurch in July 2026 with its highly anticipated The Future is Vintage tour. Expect a dazzling musical journey where contemporary chart-toppers, rock classics, film scores, and pop favourites are reimagined through vintage styles, celebrating timeless genres and the enduring power of human creativity

12 July, Isaac Theatre Royal isaactheatreroyal.co.nz

MATARIKI AT TE MATATIKI TOI ORA

THE ARTS CENTRE

Top billing for Matariki at The Arts Centre is an extraordinary trilogy of dance cinema films, TIGER ∙ DRAGON ∙ HORSES, performed live. Enjoy harakeke weaving, traditional Māori kite-making, indie musician Mona Vasa, kapa haka by Ngā Toi o Te Rangi, plus stimulating talks, visual art exhibitions, night mākete, and more over eight days.

4–12 July, The Arts Centre artscentre.org.nz/whats-on/matariki-2026

AT THE WAKE

From acclaimed playwright Victor Rodger, At The Wake is a sharp, darkly funny exploration of family, identity, and inheritance. When Robert returns to New Zealand for his mother’s funeral, he expects a solemn farewell. Instead, family secrets, old grudges, and the unforgettable Joan – his outspoken, larger-than-life grandmother – turn the wake into a chaotic, hilarious, and deeply revealing gathering.

18 July–15 August, The Court Theatre courttheatre.org.nz

DELANEY DAVIDSON

Renowned for his intimate and magnetic live performances, Delaney Davidson brings his latest album, Baby Heavyweight, to Christchurch. Inspired by Gershwin’s elegance, the lyricism of the Italian folk renaissance, and the raw energy of 1960s garage music, Davidson joins forces with a handpicked ensemble to bring the highs and lows of Lucifer’s Redemption vividly to life.

25 July, Christchurch Town Hall venuesotautahi.co.nz

Crafting refurbished hotel rooms for warm restful guest stays.

Enriching the way people live, work, stay and play through well considered architecture and interior design

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We are pleased to announce the appointment of Dan Linden as a Director at Duns. Dan brings a clear, practical approach to helping clients make confident decisions and move forward with purpose.

To find out how Dan can support your business, contact him on 027 577 9755 or email daniell@duns.co.nz

CHC

HUNGRY ON THE BUS

Broadcaster Nick Grimshaw and Michelin star chef Angela Hartnett present one of the tastiest podcasts on the web at the moment. Dish invites listeners to join their dinner parties with unfiltered conversation. An A-list of stars enjoy a meal cooked by Angela, and they talk about their food favourites and their signature dishes. Dish is worth dishing up.

HOW FAR WILL YOU GO?

Moana of Motunui: The Official Cookbook brings the spirit of the Pacific to the kitchen with a collection of recipes inspired by Disney’s Moana and Moana 2. Written by acclaimed chef Monique Fiso, the book blends cooking with cultural storytelling, celebrating Māori and Pasifika traditions. It’s a thoughtful, family-friendly cookbook.

IRISH BAD LUCK

Sometimes we all need a little scare. Hokum is the new horror from Irish filmmaker Damian McCarthy. Novelist Ohm Bauman (Adam Scott) retreats alone to a remote Irish cottage to scatter his partner’s ashes. He is consumed by tales of a witch that haunts the honeymoon suite. Soon, disturbing visions and a shocking disappearance occur.

MONEY, HONEY

Margo’s Got Money Troubles is an unexpected triumph. Elle Fanning leads the cast as Margo, alongside Michelle Pfeiffer, Nick Offerman, Nicole Kidman, and Marcia Gay Harden. The story revolves around an unplanned pregnancy and Margo’s unconventional attempts to earn enough money to raise her child. The series delivers remarkable performances across the board. The result is a thoroughly engrossing and distinctly contemporary drama.

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C onta c t u s today to arrange a viewing

AWARD-WINNING RESULTS, PERSONALISED CARE

With almost 35 years in the beauty and skin industry, Merivale Health & Beauty owner Nicola Austin has dedicated her career to helping clients achieve healthier, stronger, and more confident skin through education, expertise, and personalised care.

Nicola’s commitment to excellence has earned international recognition. In 2022, she represented New Zealand at the Nimue International Skin Therapist Awards in South Africa. More recently, she was recognised as the 2025 ITA Nimue Case Study Winner, showcasing outstanding client results and placing her among leading skin therapists internationally.

Working exclusively with the internationally recognised derma-cosmeceutical brand Nimue Skin Technology, Nicola knows every skin is unique. Her approach combines advanced skin science with a holistic understanding of lifestyle, hormones, environmental influences, barrier health, and long-term skin longevity.

“Every client has different concerns, lifestyles, environmental influences, and skin histories,” Nicola says.

“My role is to understand the root causes affecting their skin and create a customised plan that supports long-term skin health and confidence.”

Nicola’s award-winning case studies demonstrated not only visible skin transformation, but also the confidence and wellbeing that can come from feeling comfortable in your own skin.

A highlight of her international experience was visiting Nimue’s global headquarters in South Africa, where she gained valuable insights into the research, innovation, and science behind the brand.

For Nicola, ongoing education remains central to achieving exceptional results. Through advanced training, personalised treatment plans, professional homecare guidance, and a genuine passion for skin health, she continues to help clients achieve healthier skin at every stage of life.

Merivale Health & Beauty – Christchurch is for skin health, skin longevity, and personalised care. Nicola shares her latest updates, treatments, and stories on Instagram at @merivalehealthandbeauty.

merivalehealthandbeauty.co.nz

WINTER IS FOR YOU

A LITTLE BIT OF FUN

Tom Padded Heartshape

Bra $175 and Rio Brief $66, by Marie Jo from The Fitting Room. The Fitting Room is the exclusive stockist of Marie Jo lingerie in the South Island. thefittingroom.co.nz

2 ALL EYES ON YOU

If you have noticed your brows look heavier and give you a tired appearance, Skin Rejuvenation Clinic offers Ultherapy. Ultherapy uses micro-focused ultrasound to target the deep layers of the skin. This triggers the body’s natural healing response, stimulating the production of collagen and elastin. When this treatment is performed around the eye area, it naturally lifts the brows and opens the eyes, creating a more refreshed look. It is a treatment with no downtime, minimal discomfort, and gradual, natural-looking results. Check out Skin Rejuvenation Clinic’s July special.

skinrejuvenationclinic.co.nz

3 YOUR SIGN

Inspired by the twelve celestial signs, Zodiac by Silk & Steel reimagines astrology through a contemporary lens. Artisancrafted in sterling silver with rhodium or 14k gold plating, each pendant sparkles with brilliant white cubic zirconias.

silkandsteel.co.nz

4 THE EVENING TRIO

Your skin works hard all day. Reward it. The Evening Trio, By Botanique Skin – Gentle Cleansing Oil, Hydrate Toning Mist, and Rejuvenate Face Oil – is your new nightly ritual, hand-poured in Christchurch from pure, skin-loving botanicals. The Evening Trio is designed to nourish, replenish, and restore. It’s the perfect way to end the day. For Avenues readers, purchase The Evening Trio and receive the Restore Face Cream, valued at $42 – use code AVE26. botaniqueskin.nz

Avenues Eats

Sophie Petersen Food Editor | @fulltimetart

Whether you think of food as fuel, or fine dining as one of life’s great pleasures, one thing is certain: food tells stories where words fall short.

I like to think if you are here reading my food column, you probably care a little more deeply about the topic than simply blending chicken thighs in order to hit your daily protein goal. You understand that food is an experience. It’s catching up with an old friend over a saucy bowl of spaghetti. Family recipes scribbled onto stained index cards. The perfect Sunday roast that makes an entire table fall silent for a brief moment.

With that in mind, I suspect you’re just as excited as I am about the Michelin buzz. It is the talk of the town.

Because here we are, tucked down at the bottom of the world, in the midst of a dining scene absolutely bursting with culinary excellence. Chefs quietly fermenting, curing, smoking, and plating dish after dish. Winemakers, fishmongers, butchers, and farmers, each playing their part in the supply chain of premium ingredients.

It’s absurd that we’ve been collectively waiting on the verdict of a French tyre company. A group of anonymous inspectors tasting their way around New Zealand on

what can only be described as the culinary equivalent of The Amazing Race

And yet, here I am. Absolutely fizzing. Ready to pop the Champagne. Refreshing my phone like I’m in the queue to secure a ticket during an Electric Avenue presale. Because despite all the cynicism around guides and rankings and whether food should even be judged in this way, Michelin still means something. It has become the shorthand for culinary greatness. Even people who have never stepped foot in a fine dining restaurant know the phrase “Michelin-starred.” We know it from chefs screaming about stars in The Bear. And Ratatouille making us briefly believe we, too, could become great cooks if a rat simply guided our hands.

Even if you’ve never dined at a Michelinstarred restaurant, you probably know that a Michelin star is a symbol of excellence, obsession, and aspiration.

For years, Michelin stars felt like something that happened only in Paris, Tokyo, Copenhagen, and New York. So, seeing New Zealand, particularly Ōtautahi, step into the conversation is exhilarating. Our food scene is hungry, ambitious, and finally confident enough to know it belongs on the world stage.

THE PARISIAN WAY

When Hugo opened in spring 2025, it set out to fill a gap in the city’s dining scene, devoted to bringing a little piece of Paris to Christchurch.

The French-inspired bistro has quickly established itself as one of Christchurch’s most sought-after tables.

In a dining landscape increasingly shaped by shared plates and communal-style dining, the Warring Group identified a gap for something different. While sister restaurants ROCA and King of Snake are built around sharing and discovery, Hugo embraces the traditions of classic à la carte dining.

The restaurant draws inspiration from Paris, but avoids the clichés often associated with French-themed venues. Instead, the space feels contemporary and refined, influenced by the restaurants and boutique hotels David and Jen Warring encountered during their honeymoon through the French capital.

A marble countertop, now a signature feature across Warring Group venues, creates a focal point in the dining room, while backlit stone surfaces add warmth and depth. Above, the mirrored ceiling creates movement and energy, reflecting the activity below and drawing the eye throughout the space.

Hugo’s position on The Terrace offers some of the city’s most breathtaking views, creating an enviable setting for long lunches and evening dinners alike. With punt boats drifting along the Avon, the tram clattering gently through the city, the occasional street performer animating the precinct below, and an exceptional Rhône Valley Syrah in hand, it wouldn’t take much imagination to believe you were sitting in a Parisian bistro.

The reception from diners has exceeded expectations. Hugo was recently named Best Restaurant in Christchurch in the 2025 Avenues A-List Awards, while also earning consideration for Michelin recognition.

Significant achievements for a restaurant still in its first year of operation.

Part of its success lies in its clarity of purpose. The kitchen has been intentionally designed around a focused menu, ensuring every dish earns its place. The result is a concise offering built around French classics and executed with precision.

The menu is structured traditionally, with hors d’oeuvres, plats principaux, and garnitures guiding diners through the experience before a dessert menu arrives, devoted to beloved French sweet classics and cheeses. Authenticity remains a priority throughout. Escargot and soupe à l’oignon française sit alongside one of the restaurant’s signature dishes: steak frites, served with fries cooked in beef tallow in keeping with traditional French technique.

Complementing the food is one of the city’s most comprehensive French wine lists, showcasing the breadth and diversity of France’s most important wine regions and styles. From accessible everyday bottles to prestigious labels, the list offers something for every occasion while remaining true to the restaurant’s French identity.

That authenticity extends beyond the glass with a team that brings a deep appreciation for French culture and hospitality. Even the restaurant’s soundtrack has been carefully considered, with a contemporary French playlist that gives the restaurant an upbeat yet sophisticated atmosphere.

Less than a year since opening, Hugo has already established itself as one of Christchurch’s standout dining destinations. For David Warring, the achievement is particularly satisfying. “I am incredibly proud of what Hugo has achieved in such a short time,” he says.

hugorestaurant.co.nz

FIRE AND FEAST’S NEW HOME

Fire and Feast returns bigger, bolder, and with a new home in Cathedral Square, transforming the city’s heart into a celebration of food, fire, and local talent.

What began as a one-day event that attracted more than 11,000 people is now expanding into a two-day festival, with organisers expecting more than 16,000 attendees to descend on the central city.

Behind the event are two names well known in Christchurch’s food scene: Rod Thomson and Josh Hunter.

For Rod, founder of Food by Fire, the roots of the festival stretch back to the days following the Canterbury earthquakes. With power out across the city and communities reeling, he fired up a wood-fired pizza oven in his backyard and began feeding neighbours.

That simple act of generosity grew into Base Woodfired Pizza, a fixture of the Re Container Mall, before Rod became a founding partner of Little High Eatery. His passion for cooking over flame eventually evolved into Food by Fire, a venture built around enormous custom steel grills, restored Bedford trucks, and openfire cooking.

Alongside him is Ngāti Tūwharetoa chef Josh Hunter, founder of the Whakapapa of Your Kai pop-up series and head chef of Food by Fire.

Josh’s approach goes far beyond traditional barbecue. Drawing inspiration from pre-European Māori cooking methods, seasonal gathering, and foraging, he treats live fire as an essential ingredient. The result is dramatic, smoke-infused food that connects diners back to the land and the stories behind what they eat.

This year, visitors can expect an entirely reimagined festival footprint.

Entry is completely free, creating an accessible event where families, friends, and visitors can gather without the barrier of ticket prices. A carefully curated lineup of 16 local food vendors will showcase

Christchurch’s culinary talent, with every vendor incorporating live-fire cooking into their offering.

From vertical asado cooking over iron crosses to slow coal-roasted meats and flamekissed produce, the spectacle of the cooking itself becomes part of the entertainment.

Adding to the atmosphere will be a dedicated music stage featuring local performers throughout the weekend, alongside fully licensed bars pouring Canterbury wines and locally crafted beers selected to complement the smoky flavours on offer.

For the organisers, Fire and Feast is about far more than food.

The move to Cathedral Square represents an opportunity to breathe life back into a space that has long been considered the symbolic heart of Ōtautahi.

By filling the square with music, conversation, food, and thousands of people, the festival becomes a celebration of the city itself.

It is also a significant boost for the local hospitality industry at a time when many businesses continue to face challenging economic conditions. Every dollar spent supports independent food operators, local producers, Canterbury wineries, and regional craft brewers.

At its core, Fire and Feast is a celebration of Canterbury kai – a showcase of local produce, regional ingredients, and the people who transform them into unforgettable experiences.

On 12 and 13 September, Cathedral Square will come alive with the sights, sounds, and aromas of open-fire cooking. Entry is free and Ōtautahi is invited to come hungry, bring the family, support local businesses, and experience what happens when the heart of the city wakes up and starts cooking.

fireandfeast.nz

A CULINARY CLASS ACT

ROCA is a dining room built around theatre, materiality, and fire, and from the moment you step inside, the atmosphere is all-encompassing, setting the tone for what promises to be a culinary class act.

Three short years in, ROCA’s openfire cooking, striking interiors, and a globally influenced menu have evolved into one of the city’s most thrilling dining experiences. At its centre sits a dramatic open grill, where chefs work in full view of the room, shaping the rhythm of service as much as the food itself.

The stone countertop, carved from Rosso Levanto and sourced from an Italian quarry, and the water-like pendant lighting anchor the space. Combined with the glow of the open kitchen, the effect is immersive for diners. From anywhere in the room, the kitchen remains the focal point, where heat, flame, and movement define the experience.

It is this sense of theatre that has positioned ROCA as one of Christchurch’s most compelling contemporary dining rooms.

ROCA has cultivated a loyal following, supported by strong word-of-mouth and consistently enthusiastic feedback, specifically from international visitors who are often pleasantly surprised by the calibre of dining on offer. It is increasingly one of the most sought-after reservations to secure in the city. A reflection not just of popularity, but of consistency and ambition.

The culinary direction is heavily Mediterranean, with particular emphasis on Spain, but includes some influences from coastal Europe and as far as the Middle East. That foundation has evolved further over time, with the current menu widely regarded as ROCA at its peak: confident, expressive, and grounded in exceptional produce.

The offerings are built around seasonality and sourcing. Spanish anchovies, artisan cheeses, carefully selected meats, and produce are reviewed and refined regularly with suppliers from around the world.

The drinks programme mirrors that philosophy. Cocktails are designed to sit alongside the food rather than compete with it, while a wine list spanning Argentina, Spain, Italy, France, Australia, and New Zealand reinforces ROCA’s global lens. Service is delivered with precision by a tightly run front-of-house team led by general manager Spencer. It is this cohesion between kitchen, floor, and bar that awards ROCA as one of the most exciting dining experiences in Christchurch.

And yet, even as ROCA continues to refine its identity, expansion is already underway.

Adjacent to the existing restaurant, ROCA Rooftop is set to open in early 2027. A more casual evolution of the brand. Designed around a bespoke European oven and an open, social layout, it will introduce a cantilever balcony dining and drinking space: long afternoons, shared plates, and a more relaxed interpretation of the ROCA ethos. An open kitchen and a bar-forward offering will bring the experience closer to casual dining, while maintaining the same commitment to quality.

ROCA Rooftop is designed for ease, sun, and conversation. Together with ROCA, they signal a group firmly in expansion mode, and a restaurant already thinking beyond its own walls. These two venues create an atmosphere for long lunches, intimate dinners, after-work drinks, and memorable gatherings.

The design of ROCA Rooftop draws inspiration from the relaxed sophistication of Europe’s great dining cities. This addition to the Warring Group portfolio reflects a growing confidence not only within the business itself, but within Christchurch’s evolving dining landscape. An ambitious project that feels firmly aligned with the city’s continued evolution.

rocabar.co.nz

NIKKEI NIGHTS

Beyond the rooftop views, a new wave of Nikkei cuisine is repositioning Mr Brightside as a serious dining destination.

Mr Brightside, known for its glistening golden hour and long nights has turned a new chapter, where food is taking centre stage. A new menu launch signals something more deliberate: a shift from skyline spot to serious culinary destination. The latest chapter heroes Nikkei cuisine, blending bold Latin American flavours, precise Japanese technique, and the bright acidity and fire of Peruvian cooking. It’s rooftop dining, redefined.

At the helm is head chef Tatsuki Okunishi, formerly of Ebisu, an award-winning contemporary Japanese restaurant in Auckland’s Britomart precinct, who brings a grounding of Japanese discipline and precision to the pass. Alongside him, sous chef Putu Dana introduces a cheeky Balinese energy, rounding out a tight three-person kitchen built on contrast and collaboration. Together, they’ve shaped a menu that sits firmly in the izakaya spirit: food designed for sharing, driven by drink, and intended to arrive at the table with ease.

The new offering leans heavily into seafoodled plates and vibrant, high-impact flavours. Returning favourites include the crayfish taco, the corn rib, and an abundance of oysters available from open to close. These dishes have already become synonymous with the rooftop’s relaxed identity. New additions deepen the Nikkei direction: Market fish and octopus ceviche in leche de tigre, kingfish sashimi, and shio koji baked salmon with avocado, wasabi, and yuzu chimichurri feature alongside chilli lime corn ribs, while salmon and wagyu nigiri are reimagined as bar snacks. Fan-favourite karaage chicken remains, with a Peruvian twist, and takoyaki octopus balls, chorizo meatballs, and sushi

and dumpling platters are designed for functions and pre-order group bookings. A tasty 200g wagyu sirloin is also a feature on the menu to share, alongside the popular aji panca-marinated lamb ribs.

The bar programme mirrors that intent, built around brightness and acidity and has been designed, no matter the season, to be enjoyed alongside the food. Yuzu runs through the cocktail list, most notably as featured in the house Gin Sour, and the Jalapeno Yuzu Margarita on the dedicated margarita page. There is a growing emphasis on premium tequila, mezcals, and piscos to play alongside the consistently gin-heavy back bar, all featured on the Fever Tree Signature Pour page. The playful “Wino Forever” wine special list is introduced over winter to champion everchanging pours and allowing the guest to try something new each visit.

Open Wednesday to Sunday through winter, Mr Brightside is proving itself as more than a late-night rooftop bar. By day, “Lunch on the Bright Side” has been refreshed and better than ever with the new food and drinks. Fridays offer a streamlined express business lunch offer for the corporate crowd, with an optional beverage upgrade, to enjoy a glass of Veuve Clicquot Champagne or Cloudy Bay with your meal.

Evenings lean into a LED lit night energy, where EDM meets a casual dining experience that blurs bar and restaurant, to create a truly unique experience for the terraces. From November, Tuesday bookings will open up, including cup week breakfasts and private lunches. Come December, Mr Brightside is open seven days. With summer bookings building, the message is clear: this is no longer just about the view but a culinary destination in its own right.

mrbrightside.co.nz

FRESH, FINESSE, FLARE

This is not just for dinner, but for moments that stay with them long after the flames fade.

Sparks fly on first dates. Business deals are sealed over sashimi. Birthdays, anniversaries, and farewells are celebrated around the grill. Since opening in 1999, @Tony’s has become the backdrop to thousands of milestones, with many guests returning time and again for the dishes and experiences they’ve loved for decades. Excellent menu items like the fresh salmon, tempura, and, of course, its famous teppanyaki have long enthralled diners – both regulars and first-timers.

Though the food remains exceptional, it has never been only about what arrives on the plate. It’s about the warmth of the grill on a cold Christchurch evening. The anticipation as flames leap skyward. The laughter shared across the teppan table and the conversations that unfold while the outside world briefly disappears.

At @Tony’s, dining is theatre as much as it is a meal. A talented team of chefs combines fresh ingredients, technical skill, and

showmanship to create an experience that feels both timeless and exciting. Whether it’s your first visit or your fiftieth, every service is designed to leave a lasting impression.

While dinner remains at the heart of @Tony’s experience, lunch has quietly become a favourite among Christchurch locals. Colleagues gather over sushi and sashimi, clients become partners, and meetings feel considerably more enjoyable with a plate of Japanese cuisine in front of them. Warm, inviting, and effortlessly relaxed, the lunchtime atmosphere delivers the same hospitality that has defined @Tony’s for more than two decades.

This winter, as the days shorten and temperatures drop, the team invites you to pull up a seat around the teppan at either their Riccarton Road flagship or Ferrymead location. Watch the chefs at work, enjoy the warmth of shared dining, and experience the energy that has made Tony’s a Christchurch institution for generations. Because after 26 years, one thing has never changed. Every meal at Tony’s is a celebration. Don’t be shy, say hi!

teppanyaki.co.nz

STEPPING UP TO THE PLATE

Twenty Seven Steps co-owner, Welshman, Paul Howells, grew up in a food-loving family where a ham was often steaming on the stove, and dinner-table conversations revolved around what was being cooked next. At 14, he got his first taste of professional kitchens working alongside his chef brother on the Isle of Wight, then continued his culinary education in Sweden, France, and Ireland before making his way to New Zealand. His influences find their way onto the menu today, notably his mother’s pumpkin-and-feta loaf recipe.

Operating from one of Christchurch’s smallest professional kitchens, this team proves that great restaurants aren’t defined by the size of their kitchens, but by the people working within them. This New Regent Street favourite is currently home to the youngest kitchen team in its history, with six chefs, most of them in their twenties, steering one of the city’s most respected kitchens.

Leading the charge is Head Chef Seth Joblin (23), who arrived as a dishwasher in 2019 at age 17 and worked his way through the ranks to become head chef at just 22.

Alongside him are Sous Chef Gustav Nybro Soendergaard (21), Grill Chef Te Ao Te Ruru (21), and Pastry Chefs Abby Challenger (21) and Lun Soon Tek (32).

Every member of the kitchen team has the opportunity to contribute dishes to the seasonally evolving menu, while retaining beloved restaurant signatures, including the duck liver parfait, risotto, premium Angus beef fillet, and fresh fish dishes sourced through long-standing supplier relationships such as Theo’s Fisheries and Angus Meats.

Over the years, the restaurant has become something of a launchpad for hospitality talent. Former chefs Carlos Calisto and Karla Villa Delgado now own the acclaimed Xolo, while Kaid Burke and Georgia Twentyman have built successful careers in Melbourne.

Others, including Exiquel Ogena and Jo Corkery, have gone on to establish Meraki Cakes. The restaurant also works closely with students from Ara, helping nurture the next generation of chefs.

Judging by the talent currently behind the pass, Christchurch’s next generation of hospitality stars is already hard at work.

twentysevensteps.co.nz

A SWEET NEW CHAPTER

The bright orange building on Rotherham Street has quickly become a familiar sight, bringing Rollickin’s gelato, hot desserts, and a splash of colour to one of Christchurch’s busiest suburbs.

“We’re loving being in the Riccarton neighbourhood,” says Rollickin’s founder, Jed Joyce.

“Opening Riccarton has been a lot of work to get here and a brave step up for our team. Rollickin has just grown by a third.”

At 28, Jed has grown up alongside both Rollickin and the new Christchurch.

“Riccarton feels a bit random, a bit chaotic, super social and very rollicking.”

The great range of eateries here only enhances their dessert offering.

“It’s got the mall, the markets, UC, and the very beginnings of Christchurch’s history – Riccarton House. It’s also got our people – families, students, and the late-night daters – who want a dessert destination they can swing by.”

The store has Rollickin’s much-loved gelatos, sorbets, and desserts, alongside a fun atmosphere that’s made for hanging out. In winter, that means pairing a favourite gelato

flavour with one of Rollickin’s house-made nana-style hot desserts – big enough to share, cranking fires, and all.

“We also make everything fresh. Real milk, cream, fruit, no shortcuts. You can see gelato chefs and bakers creating right here in store.”

“I personally think it is never too cold for gelato, but in winter, we crank up the hot stuff.”

Jed says giving back to the community that gives to us – that’s the “love ya back” driving everything Rollickin does.

“The secret to our longevity? We’re all in on Ōtautahi. Always have been. We reckon it’s the best city in New Zealand and everything we do is about proving that right.”

That local focus shows up fast. Rollickin Riccarton has already launched a neighbourhood flavour (Riccy Baker), kicked off local eatery collabs, organised a Riccarton Bush Walk, supported UC Events, and created Riccarton Kids Fest Gelato Classes for July school holidays.

A campaign celebrating what Jed calls “the greatest licks”, where customers rank their favourite scoops, is already underway.

For Rollickin, Riccarton is another scoop on the cone of community.

rollickin.co.nz

TO MOON AND BACK

Part craft beer haven, part food-lover’s playground, this lovely local is where muddy paw prints are just as welcome as serious conversations about stout.

This winter, the menu, the malt, and the mingling at Moon Under Water are delivering comfort, community, and seriously good flavour in equal measure.

The newly renovated outdoor area has doubled the pub’s previous exterior capacity, creating a warm, weatherproof space, while inside, chef Kalle and owner (and resident beer enthusiast) Matt continue to blur the line between pub classics and a bona fide food destination, where exceptional produce, clever cooking, and good hospitality sit comfortably alongside a cracking pint.

Winter signals the return of wild game to the menu. Think rich goat shoulder, delicate venison carpaccio, wallaby, and hearty wild game and ale pies served with hot-potstyle mashed potato, using locally sourced meat from Premium Game. Pair it with a velvety Roisin Dubh Dry Irish Stout, and suddenly this chilly season starts looking

rather toasty. For the stout obsessives, clear your calendar. The annual Stout Challenge returns on 11 July, alongside fellow craft beer fans, Punky Brewster.

In collaboration with local legends Spicy Boys, Moon has developed its own smoked pineapple hot sauce. Sitting at a respectable 7/10 on the heat scale, it’s sweet, smoky, and sneakily finds its place across the menu, including the Pineapple Cluck burger, cauliflower bites, chicken wings, and the Freak Out pizza.

Local producers continue to take centre stage, with one of the latest additions behind the bar, Canterbury-made Mead from Undisturbed. A great reminder that the craft beverage scene in Canterbury stretches well beyond beer alone.

Add in daily beer rotations, a return to the McClure’s Toastie Challenge, and finalist nods in the 2026 New Zealand Hospo Awards for Best Bar and Best Local, and Moon Under Water continues proving it’s much more than just a place for a pint.

You’ll find Moon Under Water at 152 Somerfield Street, on the corner. It’s hard to miss!

moonunderwater.co.nz

A TASTE OF CONNECTION

For owners and partners Shawn and Juliana McGowan, Bar Yoku was never simply about being another restaurant. It was about creating an experience.

When shared plates were less common, the pair saw an opportunity to bring people back together around the table. Their vision centred on bold flavours, memorable dishes, and the conversations that flow when food is shared.

“We really love bringing that social element of food to the table, bringing people together, to experience food and good company,” says Juliana.

That philosophy sits at the heart of Bar Yoku’s Japanese-inspired cuisine. The menu is designed to encourage exploration, offering diners the chance to sample a variety of dishes – some that they might never have experienced before.

“I guess it’s just the way I like to eat too. I get enjoyment out of everybody tasting different things,” says Shawn.

A prominent feature of the restaurant is its use of Japanese-style grilling, with the team making the most of the yakitori grill to create inspiring food. Alongside familiar favourites,

diners will find unique cuts and ingredients that encourage a sense of adventure, like Hapuka wing or tail.

Their own travels have shaped that approach, particularly memories of hospitality and the small, surprising bites discovered overseas. Those experiences continue to influence both the menu and the atmosphere they cultivate.

When developing new dishes, Shawn draws inspiration from culinary experiences around the world.

“I look at concepts and ideas, ingredients and styles, and how I can manipulate it in here.”

“We really hone in on service, and for those sitting up at the yakitori grill, sometimes we like to share tasty, unexpected bits. It’s good to give people the opportunity to try things they wouldn’t otherwise,” says Juliana.

“We have so much love for people having those awesome experiences, and I think that’s hospitality,” says Juliana. “We always tell our team we want them to treat people like they would in their own home.”

Across the courtyard at Imōto, a curated drinks list perfectly accompanies Japanese and Euro plates from Bar Yoku and Imōto’s kitchens.

baryoku.co.nz

Captured at The Tannery & Trent’s Vineyard. Photos by Kallum Harris Photography.

AN ENDURING LOVE AFFAIR

For Sarah Stoute, creating beautiful moments isn’t simply a profession. It’s a lifelong passion.

As the founder and creative director behind Sarah Stoute Bespoke, Sarah has built a reputation for creating unique, elegant bridal gowns that celebrate individuality, confidence, and timeless style. Every signature dress tells a story, carefully designed and tailored to reflect the bride wearing it and the journey she is about to begin.

Her dedication to craftsmanship and attention to detail have earned industry-wide recognition, including being crowned the 2025 National Winner for Bridal Attire at the New Zealand Wedding Awards. It is this commitment to excellence that has established her as one of New Zealand’s most respected bridal designers. From her Christchurch atelier, Sarah continues to create exceptional designs and alterations that have become synonymous with quality, elegance, and personalised service.

But beyond the atelier, fittings, and fabric selections, Sarah’s world is equally balanced by family.

As a mother, entrepreneur, and creative, her days often move seamlessly between school drop-offs, client consultations, venue visits, bridal fittings, and family commitments. It is a balancing act familiar to many business owners, where success is measured not only by professional achievement but by the ability to be present for life’s most important moments. That pursuit of balance is what drew Sarah to the premium Chery Tiggo 9. Combining refined luxury with everyday practicality, the Tiggo 9 effortlessly adapts to the demands of her lifestyle. Its versatile seven-seat layout provides ample room for bridal collections, styling pieces, family adventures, and everything in between.

With the ability to drive significant distances of up to 1,250km on a single tank and charge, and fuel consumption from just 1.4L/100km, the Tiggo 9’s innovative Super Hybrid technology offers the best of both worlds. It provides the freedom to move seamlessly between client appointments, venue visits, and family commitments without compromise.

Premium leather-appointed interiors, a panoramic sunroof, heated and ventilated seats, intelligent voice command, wireless connectivity, and advanced driver assistance features create a driving experience that is as comfortable and reassuring as it is sophisticated. For Sarah, the Tiggo 9 has quickly become an essential part of her daily routine.

From bridal consultations and visits to some of Canterbury’s most beautiful venues to weekend adventures with her husband and children, the Tiggo 9 provides the versatility to support every chapter of Sarah’s journey.

Much like Sarah’s approach to design, the Tiggo 9 blends elegance with purpose. Thoughtfully crafted, beautifully appointed, and designed to enhance the experience of every journey, it represents a new interpretation of luxury, one that prioritises lifestyle, family, and meaningful experiences.

Whether designing a bespoke bridal gown or embarking on the next adventure with family, the most meaningful journeys are those built on passion, purpose, and an enduring love for what matters most.

“Some love stories are worn. Others are driven. The most enduring ones become part of who we are.”

Chery’s Tiggo SUV range is attracting attention for its blend of technology, practicality, and value. To see the lineup firsthand, visit Blackwells Chery on Moorhouse Avenue or in Sockburn.

blackwellschery.co.nz | sarahstoutebespoke.com

Chris and Nikki Walsh

GROWING STRONG

Treetech Specialist Treecare Ltd marks 30 years in business in 2026. What began as a small operation founded by Chris Walsh has grown into one of New Zealand’s most respected arboriculture companies.

Born in Invercargill, Chris moved to Christchurch when he was 16, uncertain of exactly where life would take him but clear on two ambitions.

“There were two things I wanted to be when I was younger – one was a firefighter and the other was something in horticulture.”

His passion for the outdoors led him to train as an apprentice horticulturalist at Queen’s Park in Invercargill before moving to England after completing his apprenticeship, where he trained in arboriculture.

Upon returning to New Zealand, Chris secured a job as a paid firefighter in Christchurch, which is where he met his wife Nikki. Yet it was another opportunity that would ultimately shape his future.

The shift to Treetech was unexpected. After switching from arboriculture to firefighting, Chris found the pay wasn’t quite enough, with a new baby on the way and projects needed around the house.

“I decided to get back into some tree work to pay the bills,” he recalls.

For many years, Chris and Nikki balanced careers, building Treetech, and raising a young family. Nikki says, “He would leave his firefighting night shift and spend the days at Treetech.” “I was even packing crayfish at 2am,” adds Chris.

What does Treetech mean to Chris?

“It’s the passion that I love. It allows me to work with the environment and trees. It’s people, environment, and trees all coming together.”

That passion extends beyond the work itself. One of the achievements Chris is most proud of is the impact Treetech has had

on the wider industry, particularly through training and education.

“I was actually involved in writing the arborist training for Horticulture ITO in 1998 because, at that time, there was no on-the-job training. Treetech has helped deliver training to over 200 people to get trade-certified.”

For Chris, investing in the next generation has always been an essential part of the business.

“I love watching young people grow and succeed. Treetech is part of the family,” Chris says.

Chris took a leading role in the protection and ongoing management of distressed heritage trees after the February 22, 2011, earthquake. This required research into how trees responded to the ground movement – research that was world-leading.

Chris was awarded a Local Hero Award in 2016.

Over three decades, Treetech has evolved from a side business into a company that can at times have 120 staff at peak season, operating a large Christchurch facility and servicing customers across the country. Yet the values that inspired its creation remain unchanged.

Chris was on the board of the International Society of Arboriculture, having previously served as president. “It taught me a lot about governance.”

This experience has allowed Chris to do a lot more governance work – from charities to school boards, a passion of his.

Today, Nikki continues to play an important role within the business. Together, they have built more than a successful company. They have created a legacy rooted in environmental stewardship, professional excellence, and a commitment to helping people grow – whether that’s a tree reaching its full potential or a young arborist beginning a rewarding career.

And what’s Chris’s favourite tree? It’s a Norfolk Island Pine.

treetech.co.nz

SPIRIT OF PLACE

From wild thyme in Central Otago to horopito in Southland, Elsewhere Gin captures New Zealand’s landscapes in remarkably distinctive spirits.

New Zealand is a forager’s paradise. You just have to know where to look.

For Mark Rose, that means seeing possibility where others might see little more than scrub-covered hillsides or windswept coastlines. As the founder and distiller behind Elsewhere Gin, Mark has built a business around capturing the flavours, aromas, and stories of place in a bottle.

Together with his wife, Zoë, he creates small-batch premium gins inspired by regions throughout New Zealand. For Mark, the concept behind Elsewhere Gin is closely linked to his background in winemaking.

“Each gin is a celebration of the regions,” he says. “You could paint a place, write a song about it, or tell stories about it. To be able to put it into a drink that someone can enjoy at the end of the day is another level entirely.”

The philosophy draws heavily on the winemaking concept of terroir – the idea that climate, landscape, soil, and people all contribute to the character of a finished product.

“You can take the same Chardonnay clone and grow it in Hawke’s Bay and Central Otago, treat it exactly the same, and it will taste completely different. That’s because of the microclimate, the macroclimate, the terrain, and the people.”

Elsewhere Gin applies the same thinking to spirits. Each regional release is designed as a snapshot of a particular place and moment in time.

The Central Otago gin, for example, brings together botanicals that speak directly to the region. Black cherry, rosehip, aronia berries, wild thyme, and Bannockburn “Legends Vineyard” Pinot Noir all contribute to a spirit that reflects the landscape’s distinctive character.

“It’s a pretty faithful snapshot of what’s happening on that landscape,” says Mark.

Like vintage wine, each batch evolves. Seasonal conditions influence the plants gathered, meaning no two years are exactly the same. While Mark often returns to favourite locations for future releases, new discoveries regularly inspire fresh creations.

The journey into foraging began during Mark’s time at Pegasus Bay Winery, where community foraging festivals brought together chefs, fishers, hunters, winemakers, and food producers. There he met respected foragers Melanie White and Peter Langlands, who helped him develop his knowledge of native and wild ingredients.

“I started foraging, reading, and learning as much as I could,” he says. “Once you learn, a boring hillside of trees starts to look promising. I just couldn’t help myself.”

The distinctive bottle labels, created by artist Alaina Rhind, visually capture the essence of each gin’s ingredients and region.

Collaboration has also played an important role in Elsewhere’s success. One such partnership emerged with Carbon Property’s Ben Lagan, who was searching for meaningful gifts for clients.

“It matched our ethos,” says Ben. “High quality, bespoke, and boutique.”

The partnership eventually led to a Southland-inspired gin celebrating the best of the region. During a rainsoaked research trip through The Catlins and down to Bluff, Mark gathered inspiration – and botanicals.

The resulting gin features vibrant red horopito, fragrant celery pine, rimu fronds, blackberries, mānuka leaves, seawater, aromatic wormwood, and tauhinu. Ben says, “The feedback from our customers has been amazing.”

Together, they create more than a gin. They create a taste of place – a liquid postcard of remarkable landscapes.

elsewheregin.com

Architectural travel inspiration

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

I’m writing this as I travel between small towns in north-western Spain walking the “Camino” and I’m constantly reminded of travel’s ability to inspire and influence how architects design.

In cities and villages with long histories, travel provides exposure to diverse cultures, materials, and design philosophies around every corner. It enables us to consider how different societies solve the design challenges of their time. And, it can encourage us to move beyond familiar patterns to innovate and develop fresh perspectives that enhance creativity in architectural and urban design.

Travel also deepens emotional and sensory awareness, which is essential in architecture. Great architecture is not only about appearance but also about how spaces feel and function for people. Experiencing different atmospheres, sounds, landscapes, and spatial qualities helps architects create designs that evoke emotion and enhance human connection. By understanding how people interact with spaces worldwide, architects can design environments that are more inclusive, engaging, and meaningful.

In European cities with long histories, it is usually buildings hundreds or even thousands of years old that strike me the most. On this trip however a very modern building has

piqued my interest, initially for its iconic visual appearance as it appeared, full frontal, when I walked around a corner.

The Spanish coastal city of Vigo had a challenge of connecting its popular waterside areas and train station with the central part of the city and new bus station, situated up a steep 50 metre ascent. An international design competition resulted in Halo, an urban elevator and connecting aerial passage, spanning over the Atlantic highway and linking to the central area of the city.

This inspiring structure doesn’t only serve its functional purpose of moving locals and tourists up and down the slope with ease, but it has also created an exceptional architectural landmark within the city. While a vertical stair or plain elevator shaft could have done the job functionally, the sculptural ring form provides both covered and open circulation options in an architecturally elegant and original manner.

While such a project might not serve a need in a largely flat city like Christchurch, its dramatic design opens the mind to a more inspiring way of solving our own urban challenges. It also demonstrates that contemporary architecture, when done well, can successfully find a place in any townscape – old, new or in our case, evolving.

SEARCHING SMARTER

Finding the right home online may have just become a whole lot easier.

That’s because realestate.co.nz has unveiled a major shift in how Kiwis search for property, launching a new AI-powered image search – the first of its kind in New Zealand. The technology is designed to help house hunters look beyond keywords and connect directly with the features that matter most to them.

Usually, property searches relied heavily on written descriptions. While effective, they often miss the finer details that can make a home stand out. The new image search changes that by allowing users to search for specific features – whether it’s weatherboard exteriors, timber flooring, a home gym, or even a particular interior style – with results drawn directly from listing photographs.

Behind the scenes, the system uses two layers of artificial intelligence. The first analyses every image uploaded to the platform, identifying features such as room type, design style, flooring, and standout elements.

The second layer focuses on how that information is used. Rather than relying solely on exact keyword matches, the

search function is designed to interpret broader concepts and related ideas, helping buyers uncover homes they may not have otherwise considered.

For Sarah Wood, CEO of realestate.co.nz, the move reflects the company’s longstanding mission to make property searching more intuitive.

“In our 30-year history, we’ve developed a deep understanding of how people connect with property,” she says.

Sarah notes that traditional property searches have depended largely on how accurately a home is described and whether key features are included in the listing text. However, buying a home is often an emotional decision as much as a practical one.

“People respond to how a space looks and feels,” she says. “This tool connects people with homes based on what they’re genuinely drawn to, whether that’s a swimming pool, home gym, wine cellar, or walk-in wardrobe.”

The result is a search experience that places greater emphasis on imagery, helping buyers spend less time refining filters and more time discovering homes that truly match their lifestyle and aspirations.

realestate.co.nz

STAGE 2

THE RISE OF URBAN LIVING

Nestled beside Te Kaha Stadium in the heart of an evolving Christchurch, The Rise is set to redefine apartment living through design, technology, and luxury.

Over the past decade, new precincts, public spaces, and landmark developments have steadily reshaped the city centre. Now, another, The Rise is set to make its mark on the skyline.

Positioned a stone’s throw from Te Kaha Stadium on Lichfield Street, The Rise by iLink Group has been conceived as more than an apartment development. Instead, it aims to introduce a new way of living to the people of this city. The mixed-use development combines residential living with commercial office space, creating an environment where residents can live, work, and socialise.

Location is central to the appeal. Residents will find themselves within walking distance of many of the city’s buzz, including Te Kaha Stadium, Riverside Market, the Christchurch Convention Centre, Christchurch Art Gallery, and Hagley Park.

“The renaissance of the CBD and early signs of an economic boom are now evident. The Lichfield Street site and proximity to the stadium ticked all the boxes for a compelling investment,” says iLink Group founder and CEO Milin Rathod.

“With a growing commercial sector, unique tourism proposition, and an incredible venue for international sports fixtures and concerts, the Christchurch CBD appeals to both local and international markets.”

The development’s residential offering has been carefully considered to meet the needs of modern urban living. Levels two and three are home to spacious threebedroom apartments featuring open-plan living areas, north-facing balconies, and flexible layouts that can adapt to changing lifestyles. Retractable walls between bedrooms allow spaces to function independently or open into larger multi-purpose areas, creating a level of versatility rarely seen in apartment design.

Inside, the design is one of understated luxury. High ceilings, herringbone oak flooring, panel detailing, and

sculpted fireplaces create warmth and sophistication, while full-height sliding doors strengthen the connection between indoor and outdoor living. Private balconies include integrated storage and built-in barbecue areas, making entertaining effortless.

The kitchens continue the focus on both high-spec design and practicality. Inspired by contemporary international design, they combine travertine stone surfaces with brushed brass detailing, premium appliances, and innovative features such as Invisacook technology and the signature iLink Glide Island.

“Internationally, concierge-facilitated living, wellnessfocused amenities, and adaptable spaces are becoming increasingly important components of modern city living.”

Christchurch CBD is re-setting benchmarks and we believe NZ remains an untapped high-end market. We want to help shape the future of the inner city and are simply building to meet that demand.”

At the top of the building sit two exclusive penthouses. Framed by soaring five-metre ceilings and their mezzanine levels, these residences have been designed as private sanctuaries above the city. Flexible mezzanine layouts allow owners to incorporate additional bedrooms, wellness spaces, home cinemas, gyms, offices or reading retreats depending on their lifestyle needs.

Wellness is far from an afterthought at The Rise. Smart shower systems offering hydrotherapy and chromotherapy, underfloor heating, integrated technology, and concierge-style services reflect a growing demand for homes that support wellbeing as much as convenience. Residents will also benefit from valet parking, secure double-car garaging, and dedicated bicycle facilities.

As Christchurch continues to evolve, The Rise represents a glimpse of where urban living is heading. Combining world-class design with the convenience of the city centre.

ilinkgroup.co.nz/the-rise

PROPERTY FOR PEOPLE

For Christchurch businesswoman and real estate professional Leeann Marriott, giving back has always been about people.

Leeann is a top real estate agent at Harcourts Gold Strowan, which is consistently ranked among the top real estate offices in New Zealand.

Yet beyond the success of her real estate career lies a longstanding commitment to supporting causes close to home.

In 2025, Leeann made a significant contribution to the BrainTree Wellness Centre, donating $20,000 towards the organisation’s work supporting people living with neurological conditions.

For Leeann, the decision was deeply personal.

“My husband encouraged me to support them. His mother has Parkinson’s. My daughter studied through to a PhD level in neurology and anatomy, and I had a father, who is no longer around, who faced brainrelated challenges,” she says.

The BrainTree Wellness Centre takes a different approach to neurological conditions. Rather than focusing solely on medical treatment and research aimed at finding future cures, the organisation provides support for people living with conditions such as Parkinson’s, dementia, multiple sclerosis, and other neurological disorders today.

That practical, people-first philosophy resonated with Leeann.

When she was thinking of ways to mark a professional milestone, she looked for a way to help others.

“It was when I was heading into 20 years in real estate. I thought, let’s raise $20,000, so

we focused on them and have just carried on supporting them. It’s a great facility.”

“Every time I listed or sold a property, I put a portion of my commission into a fund.”

Prior to her work with BrainTree, Leeann had supported a wide range of initiatives across Christchurch.

Recent contributions have included creating SkinCanNZ, that, since 2012, has helped provide free skin checks and education around sun safety. They did free skin checks in association with the Christchurch Charity Hospital and to date they have seen an excess of 1000 people.

Everyday connections are also important to Leeann. Through regular visits to Bellevue Care Centre and Village, she supports residents with animal therapy using her dog, Bobbie.

“We go in there once a month. She’s a canine therapy dog, and she meets the residents who are in care. She gives cuddles. She’s been doing that for three years, and she loves it. It just makes people smile. It doesn’t have to take a lot to give back.”

Leeann has been recognised for her work in real estate with a number of awards, including third top individual agent nationally. But to her, the award that matters are the Inspiration Awards, which she has won three times, including 2026, recognising her community work.

But for those looking to sell or buy with Leeann, she says she is as dedicated to her clients as she is to her community work.

“When you employ me, you get me and my PA. I’m not a team, so often you get more one-onone time, which I think is really important in this environment. Rather than being handed a listing and then being handed to somebody else, you get me from start to finish.”

harcourtsgold.co.nz

Memory, meaning, and the fine art of food

Lynette McFadden Business Owner & Mentor, Harcourts gold @lynette_mcfadden

In a world that is continually reinventing itself, food remains one of the threads that ties generations together.

Recipes and family favourites survive house moves, neighbourhood changes, and the dictates of fashion. I like to think they safeguard traditions and provide a sense of continuity.

Food has a unique quality: it can travel through time. One bite, a distinctive aroma or a means of presentation can have me transported back years.

I have such special memories of family dishes, and in an effort to preserve the tradition of one dessert that I’ve enjoyed from a very young age, I prepared it with my beloved mum before she passed away.

I had never cooked it myself, relying on my mother’s speedy ability to make the best apple shortcake (or apricot, if the season allowed). I’d call her when we yearned for this respected treat or when friends were popping over, and like magic, it would turn up.

So, in the understanding that this was important to both of us, we slowly worked through the recipe from a recipe book that had seen better days, and which is now one of our family’s great treasures.

The next few hours were spent laughing and reminiscing whilst I made peace with the fact that we would never do this again.

Food is like that, so precious and significant. For every sad moment, there are others that are both memorable and joyful.

For me, this includes lunch comprised of freshly caught fish cooked over a small fire

on the banks of various West Coast rivers. Or homemade pizzas, with every ingredient laid out on the table for selection according to personal preferences.

There are restaurant meals that have seen us book months in advance to enjoy food in cities located all over the world, occasionally discovering that the expectation was more pleasurable than the experience. I’ll let you imagine hard-core local cuisine, not a word of English spoken, and the dishes unrecognisable. But that’s also part of the story of food.

Ask anyone about their favourite meal, and you won’t hear a restaurant review; you’ll hear a story.

When I asked others about their own food memories, I got the following from my youngest son: “I love going to izakaya in Japan, especially cooking everything yourself over the little cookers.”

This is something we’ve done several times because our eldest son lives in Japan, and the smoke-filled rooms, the smell, and the authentic nature of everything meant it was high on the list for our youngest. But he concluded that the best meal ever was a roast cooked by his nan. This was seconded by his dad.

There’s that family thread again, weaving its way through everything.

Long before food became a trend, it was a memory, so I hope you’re taking the time to make your own precious memories of the culinary kind.

THE RIGHT MOOD

Interior designer Kath Preston of Two Birds

Design transformed a standard one-bedroom

Christchurch apartment into a character-filled Airbnb with a boutique hotel feel.

Moving away from the typical neutral rental aesthetic, the design embraces layered colour, texture, and moodier tones to create a memorable, welcoming space that balances style with practicality.

Colour and texture played a central role in shaping the apartment’s atmosphere. Dark paint colours, wallpaper, and textured scallop-style panelling add depth and visual interest throughout. With no white walls, the compact footprint allowed for a consistent palette of darker shades that feels immersive rather than overwhelming.

For those wanting to recreate a similar look, Kath encourages stepping beyond safe neutrals. Richer colours can add character, sophistication, and warmth, but should be chosen with consideration for natural light, room size, and flow between spaces. Testing paint samples throughout the day is essential, as changing light can dramatically affect how colours appear. For a more cautious approach, smaller spaces such as powder rooms or TV snug areas provide an ideal place to experiment with bolder hues. Wallpapers can also introduce texture and interest while complementing darker paint colours.

Kath believes colour is one of the most powerful tools in interior design. She often gravitates towards rich, earthy shades such as Resene Ironsand and Bokara Grey, alongside layered neutrals including Resene Black White, Rice Cake, and White Pointer. Deep greens and blues, including Resene Midnight Moss and Blue Bark, work beautifully with natural materials like timber and stone, as well as tactile fabrics such as linen, bouclé, and velvet. More recently, she has embraced deeper neutrals such as Resene Bison Hide and Ash.

twobirdsdesign.co.nz | resene.co.nz

Resene Blue Bark

Resene Midnight Moss

Resene White Pointer

Resene Bokara Grey

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 vegetables, celebrating Kaikōura’s artisans and growers in one charming venue. kaikouracoop.com

RARE WINES FROM A RUGGED COASTLINE

Esses Wine specialises in méthode traditionnelle 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 distils 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 hand-rolled 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 Macdonald 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, with something for everyone. It’s a stylish, satisfying stop where provenance matters and every bite tells a farming story. middlehurst.co.nz

FESTIVALS OF FOOD

Taste, discover, and celebrate South Canterbury’s food story this September when SCOFF (South Canterbury Outstanding Food Festival) returns. Join

Every August, Auckland Restaurant Month shines a spotlight on the

SOUTH CANTERBURY

ACCESS TO THE ANTARCTIC

Aclimbable iceberg hill, sensory play walls, stepping rocks, and a C17 model aircraft are helping young travellers expend some energy and leave the tears behind before boarding, turning pre-flight nerves into moments of play.

Christchurch Airport has unveiled Little Explorers Base Camp, transforming part of the terminal into an imaginative, hands-on experience for young travellers. Located in the Gateway to Antarctica area, the new playground combines adventure, creativity, and digital technology, creating a space where children can climb, jump, hide, and explore while parents enjoy a smoother journey through the airport.

The project has been designed with a clear purpose: making travel easier for families. Any parent who has travelled with children knows the challenge of keeping little ones entertained before a flight. The new space gives children somewhere to burn off energy while creating a more enjoyable airport experience for everyone.

“We know more than 170,000 families travel through Christchurch Airport every year, which is why we’re designing every stage of our terminal transformation with families front of mind,” says Christchurch Airport Chief Commercial and Technology Officer David Cooper.

The playground forms part of the airport’s wider investment in family-friendly facilities and reflects a long-term commitment to improving the passenger experience. Alongside the new play area, the airport has refreshed key public spaces, including family and parent rooms, creating a more welcoming environment for those travelling with young children.

The space also showcases local creativity. Christchurch illustrator Kyla K, known for her whimsical and characterfilled artwork, has brought the walls of the playground to life with colourful murals featuring penguins, gulls, and other Antarctic-inspired characters. Her illustrations add a distinctly local flavour while encouraging imagination and storytelling.

“I see the world with so much imagination, and it would be awesome to celebrate that sense of adventure,” she says. “Creating characters and spaces that help children feel excited – and maybe even a little braver – before they fly has been so much fun.”

The opening marks another milestone in Christchurch Airport’s ongoing terminal transformation programme, helping ensure the journey begins long before passengers step onto a plane.

christchurchairport.co.nz

Love food

Karen Hattaway Manu Restaurant owner and businesswoman | @manu.restaurant.chch

Food is the vehicle that carries us to the table of conversation.

I was always told that when you cook, people can taste whether you have put love into the food.

Not in a dramatic way. Not as some secret ingredient. But in that honest, human way where food either feels cared for, or it feels ordinary. Rushed. Like someone could not quite be bothered.

Love is the extra ingredient that makes something ordinary special.

Food carries energy. It carries intention. It carries care.

You can feel it in a slow-cooked meal. In bread still warm from the oven. In soup made for someone who is unwell. In a plate placed in front of you by someone who has thought about your comfort, your hunger, and your heart.

Food has never just been food. It is memory. It is welcome. It is our sense of belonging. It is love made visible.

And I think communities are much the same.

When we do not put time, care, or love into people, it shows. It shows in loneliness. It shows in disconnection, and it shows in people moving through life feeling unseen, unheard, and unsupported.

Wellness is often spoken about as though it lives in a gym membership, a green smoothie, or the latest health app. But real wellness runs much deeper than that. Real wellness is belonging and being included. It is having a place to stand.

We speak of tūrangawaewae, a place where you belong, a place that feels like home.

Sometimes wellness is simply someone asking, “Are you okay?” and caring enough to wait for the real answer.

We live in a world that is busy. Busy with work, family, and trying to survive, achieve, pay bills, keep up, and hold everything together. Most people are carrying far more than they show.

And sometimes the most powerful thing we can offer is not advice, money, or a grand gesture. Sometimes it is our time. Our presence. Our food.

That is why food and community sit so naturally together.

Around a table, people soften. Stories come out. Barriers drop. A shared plate can become a shared moment. A cup of tea can become the conversation someone desperately needed. A meal can remind someone they matter.

And here in this beautiful city of Ōtautahi Christchurch, I see something special happening. There is a feeling here right now. A sense of people reaching out, showing up, backing each other, and caring in ways that feel deeply real.

Christchurch has been through enough to know that community is not just a nice idea. It is survival, it is strength, and it is healing.

Food is love with its sleeves rolled up, the quiet way we tell each other, “You belong here.”

Fresh picks

This month, Avenues food editor Sophie Petersen has been pounding the pavements and perusing the produce aisles of Christchurch’s greatest greengrocers and organic food stores in search of the city’s finest fruit, veg, and speciality staples. From towers of tomatoes, baskets of breads, and palettes of potatoes, here are four stores across the city you should know about.

ECOBAY FRESH MARKET

5/1063 Ferry Road @ecobaynz

If supermarkets have taught us anything, it’s that “fresh” can be a remarkably flexible term. EcoBay Fresh Market, in Ferrymead, takes a more literal approach. Every piece of produce is hand-checked the morning it arrives, with a strong focus on sourcing from Canterbury growers. The result is a store that feels connected to the region’s producers. The displays are vibrant, wellstocked and, importantly, reasonably priced. Along with fresh produce, Ecobay has a wonderful selection of free-range meat and poultry, artisanal breads, milks, and cheeses. The EcoBay freshness guarantee also speaks volumes about its confidence in the quality of its produce. It’s a simple formula: local growers, daily stock turnover, and friendly service.

FRESH ON KENDAL PIKO WHOLEFOODS

70 Kendal Avenue @freshonkendal

Fresh on Kendal has all the hallmarks of a neighbourhood greengrocer done exceptionally well. Owner Maxine Poole has spent more than three decades in the produce industry, and her guiding principle is wonderfully straightforward: if she wouldn’t buy it herself, she won’t sell it to you. That philosophy is evident from the moment you walk through the door. The produce is beautifully presented, the staff are genuinely welcoming, and there is a sense that every product has earned its place on the shelf. Strong relationships with local growers and suppliers ensure quality remains consistently high. Pop to the attached café, and grab a freshly blended smoothie, a pastry, and a wee something special from the giftware section.

229 Kilmore Street @piko_wholefoods

Walking into Piko Wholefoods feels a little like stepping into Christchurch’s collective conscience. Established in 1979 and still operating as a workers’ co-operative and charitable trust, this central city institution has been championing locally sourced, organic, low-waste shopping for an impressive 47 years. As a proudly vegetarianonly store, Piko’s shelves are lined with bulk bins of beans, lentils, rice, spices, seeds, and nuts, along with bulk liquid foods such as honey, vinegar, tahini, tamari, and olive oil. Piko has an impressive array of seasonal produce and pantry staples sourced through long-standing partners such as Ceres Organics, Bellbird Baked Goods, and Trade Aid. Piko is the perfect central pit stop for a pantry replenishment.

HARBOUR CO-OP

12 London Street, Lyttelton @harbourcoop

Take a quick zip through the tunnel to the charming harbour-side village of Lyttelton, and you’ll find the Harbour Co-op. Established in the wake of the Canterbury earthquakes, the co-operative was created by locals determined to secure a dedicated wholefoods store for the neighbourhood of Ōhinehou Lyttelton. Today, Harbour Co-op is owned by more than 200 households, employees, and three institutional purchaser organisations, all united by a commitment to local, organic, and ethically sourced food. Bulk bins dominate much of the store, helping reduce packaging waste while keeping prices accessible through a deliberately low-profit model. Next time you find yourself harbour-side, pop in and stock up. You’ll leave with a well-filled pantry and the satisfaction of knowing your grocery dollars are doing genuine good.

Connection starts here

Some of life’s best moments happen around food. The quick coffee before work, the lunch that turns into a longer catch-up, and the meal shared with friends and family. At The Crossing, a dynamic mix of eateries makes it easy to come together, relax, and enjoy good company. Because food has always been one of the simplest ways to connect.

thecrossing.co.nz | 166 Cashel Street, Christchurch

Forget diamonds. Present Sophie Petersen with a bowl of velvety labneh, flooded with olive oil, sprinkled with za’atar, and served alongside warm, crusty sourdough, and her heart is yours.

Originating in the ancient Levant region of the Middle East, labneh is one of those deceptively simple foods that feels greater than the sum of its parts.

Traditionally served on a mezze spread, labneh is wonderfully versatile. Pair it with olive oil, herbs, and toasted nuts for a savoury starter, or take it in a sweeter direction with honey, stewed rhubarb, and toasted pistachios for an effortlessly elegant dessert.

Labneh

1 litre full-fat Greek yoghurt ¾ tsp sea salt

To serve

100g pine nuts, toasted

1–2 tbsp za’atar

Zest of one lemon

1–2 tbsp chilli oil

Flat-leaf parsley or mint, roughly chopped

Loving labneh

Line a large sieve with cheesecloth and place it over a deep bowl. If you don’t have cheesecloth, several layers of strong paper towels will work in a pinch.

In a separate bowl, combine the yoghurt and salt. Transfer the yoghurt mixture into the lined sieve, then gather the cloth around it and tie securely.

With the sieve over the deep bowl, refrigerate overnight. As it drains, the whey will collect beneath, leaving behind thickened yoghurt.

After 12 hours, the labneh will be soft and spreadable, with a texture similar to cream cheese. For a firmer consistency, continue draining for another 12 hours. At this stage, the labneh can be rolled into balls and stored in olive oil, where it will keep for several months in the refrigerator.

Spread or pipe the labneh onto a serving plate. Scatter over the toasted pine nuts, za’atar, lemon zest, and herbs. Finish with a drizzle of chilli oil and serve with plenty of crusty sourdough.

FISH FOR EVERYONE

More than a year after taking over the filleting knives at Theo’s Fisheries, brothers Yotti and Yanni Ioannou are continuing to build on the family business’s reputation, bringing fresh seafood to more people across Canterbury and beyond.

For Yotti, winter is one of the most exciting times of the year. Cooler temperatures help preserve freshness and coincide with some of New Zealand’s most sought-after seafood.

“This time of year is great for fresh fish. The cooler temperatures help maximise the freshness of the fish, with plenty of variety still around. I’m particularly excited by Southern Bluefin tuna. We get export-quality fish here.”

That prized tuna is a standout among the range of seafood available through Theo’s Fisheries. The brothers are passionate about showcasing every part of the fish and encouraging customers to explore cuts they may not have considered before.

“One thing we offer is all of the different cuts of the tuna – the heads, the wings, the tails. Cuts people might have not tried.”

The business has plenty on the horizon, with new initiatives and opportunities helping to drive continued growth.

“Lots of exciting things happening. We’re putting together fantastic windows.”

Sustainability and supply remain key focuses for the brothers. One recent addition to their offering is a premium range of Marlborough-grown oysters, produced using innovative aquaculture methods.

“We have these amazing Marlborough Flip Farm Oysters. These guys have developed this amazing technology, allowing them to grow beautiful, plump oysters all year round.”

At the same time, Theo’s Fisheries’ home delivery service continues to expand. What began as a local offering is steadily reaching further afield.

“Our home deliveries are taking off. We’re inching closer to Kaikōura and venturing as far south as Timaru, with ambition to get over to the West Coast.”

The brothers have also broadened their reach through a new presence at the Christchurch Farmers’ Market at Riccarton Bush, introducing their seafood to a wider audience.

The latest venture is a collaboration with chef David Kim, called Fishmongers’ Sons, which will celebrate seasonal New Zealand seafood through events and venues across the city. Together, they aim to champion an often-overlooked part of the country’s food story, connecting diners with exceptional local seafood and the people who bring it to the table.

theosfisheries.co.nz

CURATOR’S HOUSE

There are few Christchurch restaurants as enduring as Curator’s House. Nestled within the Botanic Gardens, the heritage venue has spent more than 25 years serving Spanish-inspired cuisine, building a loyal following along the way. Today, it is led by a trio of women who are familiar faces to regular diners: owner-operator Jackie Garcia, head chef Victoria “Vikki” Liptrot, and front-of-house manager Alba. This winter, Curator’s House is embracing the season with cosy open fires, seasonal dishes, and warming spiced mulled sangria. New midweek specials include an early bird lunch and dinner menu, while a festive midwinter Christmas menu for groups is already proving popular.

The menu remains firmly rooted in the restaurant’s garden-to-plate philosophy. Produce is harvested from the demonstration vegetable garden behind the house, inspiring dishes that celebrate seasonality and sustainability. Spanish family traditions also play a key role, from award-winning chorizo and paella to tapas designed for sharing. Head chef Vikki, who trained at Rick Stein’s renowned Seafood Restaurant, brings a wealth of experience and a passion for organic produce. Looking ahead, Curator’s House will host garden-to-plate workshops and Spanish wine evenings, continuing its long tradition of bringing people together through food. curatorshouse.co.nz

UNTOUCHED WORLD KITCHEN

Untouched World Kitchen is a place to slow down, gather, and eat well. It invites you to take a break and settle in. The Roydvale Avenue café combines earthy hues and natural materials that make the space feel grounded from the moment you arrive. There’s locally roasted coffee in hand, the crackle of the fire in winter, and a native garden just outside to sit in and breathe.

The menu follows the seasons, shaped by what’s available and thoughtfully sourced. Brunch might be the karaage fried chicken eggs Benedict or smashed avocado on charcoal bread. Lunch could look like crispy beef roti or pan-fried salmon with cauliflower purée. Every dish is built around a zero-waste mindset that starts long before it reaches the plate. Whatever your taste, there will be something to suit you.

At the menu design stage, waste is mapped out, and ingredients are planned and bought in ways that cut excess and reduce packaging. Even the coffee carries more than meets the eye. Ethically sourced and locally roasted here in Christchurch, this is coffee that’s good for everybody and supports a more sustainable approach to everyday dining.

At Untouched World Kitchen, eating well and wasting little are one and the same.

untouchedworldkitchen.com

FLAX & CO.

Located in the leafy Prestons, Lakeside, FLAX & Co. offers a contemporary take on casual dining. Built around fresh, locally sourced ingredients and a welcoming atmosphere, it celebrates quality without pretension. Many menu items may feel familiar, but everything is made from scratch, from cakes and scones to pizza dough, hummus, and slow-cooked New Zealand lamb.

“We loved the casual Kiwi approach to life. We wanted to take casual and step it up a notch. FLAX & Co. is premium casual dining.”

The space is modern and open-plan, with high ceilings and an abundance of natural light and warmth from the sun. The offering also transitions seamlessly from day to night.

“When we first took over the space, we added lots of different textures, worked extensively on the lighting, used a calming colour palette, and built layers into the design.”

The venue has also become known for its community events, including wine tastings and food-pairing evenings that bring neighbours together while showcasing some of the region’s outstanding producers.

“We love hosting events because it’s great to have a reason to get out and try something new with people we love. It’s also an opportunity to connect with your local community and maybe meet a neighbour you have never met before!”

Its peaceful location, overlooking the lake, is perfectly matched by the food and drink on offer.

flaxandco.co.nz

THE DUBLINER

In the heart of Methven, The Dubliner blends authentic Irish hospitality with a strong sense of its roots in New Zealand. Housed in the town’s former post office, the building retains much of its original character, from the old safe room to the original open stone fireplace, creating a venue that is as memorable as the food it serves.

Lovingly restored, the gastropub is full of charm and personality, with a menu built around local ingredients, seasonal produce, and a carefully curated selection of craft beer, spirits, and wine.

“Yes, you can come and have a few drinks and soak up the mountain views after a day at the hot pools, hiking, riding, or skiing. But you can rest assured you will always get a great meal. The food is a very important part of what we do, and we pride ourselves on serving top-notch food.”

The blend of local Kiwi and Irish influences have informed the menu, from free-range pork, leek, and fennel sausages with colcannon mash to Nana Andrews’ Corned Beef, a cherished family recipe served with creamy mash, braised carrots, cabbage, and rich gravy. The menu has proven popular with both locals and visitors, with dishes such as Irish stew with mash and Cheddar dumplings made using local ingredients and regional flavours.

“When people are travelling to New Zealand, they can enjoy the comforts of a cosy Irish gastro pub but also enjoy the best beer, wine, and produce that we have on our doorstep.”

dubliner.co.nz

WARMTH FROM WITHIN

THE NIGHT CAMPER

We’ll all have special memories of toasting marshmallows on the fire, trying to catch them at their perfect state before incineration. Zodiac’s Arnie has captured this feeling in the cocktail that is perfect for winter. His Night Camper takes marshmallowinfused rum, Frangelico, coffee and chocolate notes, and a toasted marshmallow syrup to create a new kind of espresso martini – delicious!

zodiacbar.co.nz

BY THE RIVER

Born in Canterbury and inspired by the Coes Ford area of the Selwyn River, Coes is a craft drinks brand that captures the spirit of the region in every bottle. Reflecting the braided waterways, natural landscapes, and strong sense of community that define Canterbury. Available in a range of flavours, Coes offers more than a drink – it’s a true taste of place.

arohadrinks.co.nz

LINGER OVER LUNCH

Lunch overlooking the city hits differently. Tussock Hill, at the top of Huntsbury Avenue, offers a beautiful curated menu, perfectly matched to its wines. Discover a winter lunch shaped by the season at Tussock Hill, featuring produce from local gardens, locally sourced ingredients, and wild-foraged flavours that reflect the character of Canterbury.

tussockhill.co.nz

THE TRACK TO GOOD FOOD

Christchurch’s iconic Tramway Restaurant has been delighting guests for more than 25 years and remains one of the city’s most distinctive dining experiences. Set aboard a beautifully restored 99-year-old electric tramcar, it offers a memorable evening of dining and sightseeing through the heart of the city, paired with a menu that celebrates local produce. Dinner services run nightly, with an exclusive Test Match Lunch service also taking place on Saturday 4 July. Visit their website to book your table!

christchurchattractions.nz

From Wattie’s to wasabi

Dr Hamish Campbell, MP for Ilam Deputy Chair of the Health Select Committee and the Economic Development, Science and Innovation Select Committee

If we’d been told thirty years ago that Christchurch would one day become one of New Zealand’s most exciting food cities, most of us would have raised an eyebrow over our mince and cheese pie.

It wasn’t too long ago that Christchurch had a couple of Chinese restaurants in town, a fish and chip shop on every corner, and the closest many of us got to Italian cuisine was a tin of Wattie’s spaghetti on toast.

Now, walking through Riverside, Little High, New Regent Street, Riccarton or Addington, the senses are filled with the aromas of Indian curries, Vietnamese pho, Korean barbecue, Middle Eastern kebabs, and authentic Italian pasta.

This reflects the changing face of our city and our willingness to embrace something new. Different cultures use different vegetables, grains, herbs, and spices, which expand people’s diets and introduce healthier ingredients. Mediterranean food emphasises olive oil and fresh vegetables, while many Asian and Middle Eastern dishes make excellent use of herbs, legumes, and fermented foods.

Our new free trade agreement with India will strengthen ties between our countries, enriching our communities, including

through food, flavours, and traditions.

Today, Kiwi vege gardens are growing bok choy alongside silver beet, lemongrass amongst the parsley, and chilli plants thriving beside the tomatoes. School lunchboxes now contain sushi one day and butter chicken leftovers the next.

Social media and online food influencers have also played their part, encouraging people to visit hidden foodie gems. Local businesses benefit, communities connect, and Christchurch gains confidence in its identity as a modern, vibrant, and internationally connected city.

My Ilam office is located in Fendalton Village and shares the immediate neighbourhood with Mexican, Thai, Chinese, and Indian restaurants, alongside a keto café and, of course, Misceos! It’s a daily reminder that diversity in food reflects a community comfortable enough in its own identity to welcome others to the table.

Most importantly, embracing different foods doesn’t replace local traditions; it adds to them. Of course, we still love a cheese roll, a BBQ, or a sausage sizzle outside Mitre 10. We haven’t abandoned our culinary roots; we’ve just added a few more spices to the pantry.

Hamish Campbell, MP for Ilam, Funded by Parliamentary Service.

Authorised by H Campbell, Parliament Buildings, Wellington. For more information, visit facebook.com/hamishcampbellforilam or email hamish.campbell@parliament.govt.nz

Manal

WALTHAM

“I was born in Jordan, with roots in Palestine. In 2014, I moved to New Zealand with my husband, hoping to build a new life together.

“Everything changed after a tragic shooting in which I lost my husband. My life stopped in that moment. I went through a very difficult period of trauma, grief, and emotional struggle.

“After the shock, I also developed psoriatic arthritis, which still affects my mobility today. Some days are harder than others, but I continue to move forward and do what I can to live a meaningful life.

“A year ago, I made a decision to change my path. I refused to stay stuck in pain and slowly began rebuilding my life, step by step, with determination and hope.

“I hold a Master’s degree in Educational Technology, and I continued studying English in New Zealand. Today, I am studying bakery at Ara Institute, following my passion for

cooking. I love making Middle Eastern sweets such as baklava and kunafa, as well as traditional Palestinian dishes like maqloubeh.

I also once had a stall at the Sunday Market.

“Outside of cooking, I find peace in gardening, caring for more than 150 plants, herbs, flowers, and fruit trees.

“A year ago, I remarried. My husband is also a baker, and we share a dream of opening a café bakery together in the future.

“I joined Share Kai because I wanted to be part of a supportive food community where people share skills, culture, and kindness through cooking. My hope as a member of the Cooks Collective is to keep learning, grow as a baker, and contribute my Middle Eastern food traditions while building something meaningful with others.

“Looking back, my journey has been difficult, but it shaped my resilience, strength, and hope for the future.”

facebook.com/humansofchch

OUR VENUES

The best of award-winning Euro-Asian cuisine in a stunning 5-star contemporary setting.

Warring Group is Christchurch’s premier hospitality collective, curating exceptional dining and event experiences across distinctive venues in the heart of The Terrace.

With a passionate commitment to excellence, we deliver to every guest – thoughtful design, world-class service, and the very best of New Zealand produce.

Warring Group invites you to discover, indulge, and celebrate in Christchurch’s most dynamic dining precinct.

Christchurch’s premier luxury function space, Botanic delivers a contemporary, curated venue for business events, private celebrations, and unforgettable gatherings.

HUGO

Award-winning authentic French cuisine delivered in a modern Parisian bistro.

BOTANIC

KING OF SNAKE

ROCA

Celebrate New Zealand’s finest produce with bold flavours from Spain to the Middle East.