Avenues 249, September 2026

MAKERS AND CREATORS

THE MAGAZINE ŌTAUTAHI LIVES BY

DANCING WATER WINES: EVERYTHING’S COMING UP ROSÉ

HERE TO THERE

ISSUE 249 | SEPTEMBER / MAHURU 2026

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

EDITOR’S NOTE YEAH Zoe Hobbs: The first time I’ve ever cried joyful tears about running.

“Eastern rosellas, Eastern rosellas!

Look at the beautiful colours.”

Check out Miles Phillips’s hit track on social media.

Up the Wah’cho Cheese Shapes.

If you weren’t already a Warriors fan, you might be now.

Stick-on nails. An instant little life upgrade.

Pa n

th e r

Resene Pink Panther is a modern red violet, softly pink.

Resene P

i nk

NAH The word “hun”.

Absolutely not, Sharon.

Changing lightbulbs: A job I simply refuse to make part of my personality.

Socks getting wet. Day ruined.

Running out of phone storage. Apparently 32,000 photos of food is considered “too much”.

Life is what you make it

I

’ve been on a few dates recently, dear reader. I know, you’re probably aghast, agog even, to discover that your favourite editor is, in fact, single.

Something I’ve noticed on these first dates is that, as the wine arrives, a big question gets thrown across the table: what do you do for fun? Do you have any hobbies?

And, strangely, I never quite know how to answer.

My creative skill is writing.

That’s my thing. I’m a writer. So, I sometimes struggle to describe what my hobbies actually are. Did I somehow manage to turn the thing I love doing into my job? Does that mean I need to find another hobby?

Putting together a magazine each month, I sometimes forget just how much creativity goes into it. No two days – or issues – are ever quite the same. Perhaps that’s why one of the loveliest parts of this job is meeting other makers and creators and discovering what makes them tick. I’m always secretly hoping some of their creativity might rub off on me.

There’s plenty of inspiration in this month’s issue. We meet the scientists and engineers creating ingenious technology that is changing lives, alongside talented Christchurch crafters and artisans. Then there are the restaurateurs, chefs, and winemakers whose creativity happens to result in something delicious – arguably the best kind.

There’s also plenty to inspire a little wanderlust, with a lovely travel section taking us from Waikato to Otago, and plenty of places in between.

Maybe that’s the point. Creativity doesn’t always have to mean picking up a paintbrush, learning pottery, or suddenly becoming very serious about crochet. Sometimes, it’s simply about finding the things that make life interesting – and making a little more room for them.

So, what do you do in your spare time?

Yours,

Liam Stretch Editor

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PS. Want to boogie along with the Avenues crew?

Scan the QR code to follow our Spotify playlist.

Cup Week Cocktail Lunch

5 COCKTAILS 2 COURSES

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Cocktails KISHU RIVER KISS Japanese Kishu plum wine, Mandarin peel infused sake, topped with bubbles GUAVA TROPICANA Our special blend of vanilla-infused aged rum, guava puree, passionfruit, fresh lime and coconut cream blended to perfection APEROL & LYCHEE SPRITZ The classic given a Zodiac make-over.

Aperol, lychee liqueur, bubbles and soda JAPANESE SLIPPER Premium Vodka, Cointreau, melon liqueur, cherry garnish and crushed ice BANGKOK BETTY MARTINI Betty’s take on the classic Pornstar martini. Vanilla-infused Vodka, passionfruit, fresh lime, BB Thai bitters, sip of bubbles

BOOK NOW ZODIACBAR.CO.NZ

Kim Schofield stands in front of her vines at Dancing Water Wines.

Photo by Dave Richards.

Avenues.

THE MAGAZINE CHRISTCHURCH LIVES BY

THE TEAM Publisher Lisa Phelan Editor Liam Stretch Art Director Lucy Arnold Food Editor Sophie Petersen GM Sales Bronwyn Hawkins Accounts & Admin Barbara Watson

lisa@27publishers.co.nz liam@27publishers.co.nz lucy@27publishers.co.nz sophie@27publishers.co.nz bronwyn@27publishers.co.nz accounts@27publishers.co.nz

PRINT Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS Lynette McFadden, Neil Macbeth, Centuri Chan, Sarah Mankelow, Dave Richards, Jerome Warburton, Lachlan Woods-Davidson, Kirstie Jones, Dr Reuben Woods, Sofiya Romanenko, Sarah Rowlands, Lindie Hawes Photography, Sue Heazlewood, Chocolate Dog

CONTACT US hello@27publishers.co.nz facebook.com/avenuesmagazine instagram.com/avenuesmagazine avenues.net.nz Produced by Twenty Seven Publishers Limited PO Box 36753, Merivale, Christchurch, 8146 Your copy of Avenues, one of 25,000.

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Avenues is published 11 times a year, and is a registered trademark. While all attempts have been made to verify information provided in this publication, the publisher assumes no responsibility for errors, omissions, or contrary interpretations of the subject matter contained herein. The reader assumes all responsibility for the use of these materials and information. Any perceived slight of any person or organisation is completely unintentional. Avenues asserts copyright on all material published within, and none of it shall be reproduced, wholly or in part, without the prior written consent of the publisher. Avenues reserves the right to edit or abridge all letters or other material, whether solicited or otherwise, prior to publication.

BREATHTAKING WINE BEAUTIFULLY DELIVERED At Dancing Water, gifting is our specialty.

We’re dedicated to producing prestigious, award-winning wines, beautifully delivered to our customers.

Each bottle is packaged by hand, accompanied by a hand-written note, designed to leave a lasting, unforgettable impression.

Exclusively available online - visit dww.co.nz

CONTENTS

Focus on your future 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.

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28

37

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25 MAKERS AND CREATORS 26 EVERYTHING’S COMING UP ROSÉ 28 A NEW LIGHT AT MANU 37 DESIGNED FOR DIGNITY 56 YOUR NO. 4 ON MANSFIELD

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

Book your complimentary lens or laser assessment online today with our expert team.

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WATCH THIS SPACE

42 HOME

10 CULTURE CLUB

45 DESTINATION

18 PAMPER

55 PALATE

20 COUTURE

64 HUMANS OF ŌTAUTAHI

37 BY DESIGN

L A S I K · S M I L E p ro · P R K · C ATA R AC T REFRACTIVE LENS EXCHANGE 6

R

?

WHO DID IT

Find out on the Tormore Express

An evening of suspense, storytelling and fine dining aboard one of New Zealand's most scenic train journeys. Dress up, play your part, and try to solve the mystery before the journey ends.

Book your seat at greatjourneysnz.com

WATCH THIS SPACE Press Lane After Dark Artist Ellie Compton Date July 2026 Location Press Lane Completed as part of the rejuvenation of Press Lane in the central city, Ellie Compton’s illustrative mural serves as both way-finding signage and a gateway invitation to explore the surrounding area as a hub of entertainment, history, activity, and possibility. Sprawling out from the titular 3D lettering, a living city emerges, inspired by the energy of the performing arts precinct, the stories of Press Lane, and Ōtautahi Christchurch’s status as the Garden City.

Ellie’s layered architectural forms are sites for creativity, performance, celebration, and connection – figures congregate across the interconnected scene, populating bars, jazz clubs, rooftops, theatres, and restaurants.

The black and white linework of the cityscape is broken up by lush green flora and fauna, bursts of golden yellow, and a rich red carpet, creating a guiding path for the audience to navigate the unfolding narratives.

Combining references to the area’s past, present, and potential, Ellie’s mural is a fitting addition to a regenerated Press Lane.

Press Lane After Dark was created with support from the Christchurch City Council’s Enliven Places Programme.

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/1274

Photo credit: Sofiya Romanenko

CULTURE CLUB

TEENAGE DICK Teenage Dick gives Shakespeare’s Richard III a bold high-school makeover at The Court Theatre. Packed with razor-sharp humour, dark comedy, and youthful energy, Mike Lew’s acclaimed play follows an ambitious outsider determined to seize power and climb the brutal social ladder. Clever, irreverent, and thoughtprovoking, it explores disability, identity, popularity, and the true cost of ambition, while asking how far someone will go to be seen, heard, and finally come out on top. Don’t sleep on tickets for this one – it’s sure to have The Court’s signature irreverence.

12 September–10 October, The Court Theatre courttheatre.org.nz

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STOP MAKING SENSE

AERIAL ACADEMY GALA

BUGS ON A WALL

Celebrate one of the greatest concert films ever made as Stop Making Sense is recreated live in all its Talking Heads brilliance. Featuring every iconic song, from Psycho Killer to Burning Down the House, an outstanding lineup of New Zealand musicians delivers a high-energy tribute packed with unforgettable music, oversized suits, and infectious fun.

Celebrate the official opening of Aerial Academy’s state-of-the-art Te Rangi Theatre with an evening of spectacular aerial artistry. Showcasing the talents of academy members, this special performance promises an impressive introduction to Christchurch’s newest aerial arts space. Dress to impress.

Doors open at 6.30pm, with complimentary bubbles and light refreshments.

Bug Songs Not Love Songs by Bugs On A Wall is a whimsical musical comedy about queerness, community, and survival. As House faces fumigation, ladybug stars Bauble and Skump perform one final gig packed with original songs, including Praying Mantis Wedding. Winner of the NZ Fringe 2026 Momentous Music Award and Memorable Marketing nominee.

4 September, Christchurch Town Hall cometogethertour.com

5 September, Te Rangi Theatre aerialacademy.co.nz

18 September, Little Andromeda littleandromeda.co.nz

THE SKIN EDIT Clear. Bright. Luminous.

Your spring skin starts today.

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CULTURE CLUB

CANTERBURY DOUBLE-HEADER It’s a full day of red and black rugby as Canterbury hosts a huge double-header at One New Zealand Stadium. Kick-off is at 2.35pm, with Canterbury taking on Waikato in the Farah Palmer Cup, before the rivalry ramps up at 5.05pm as Canterbury faces Southland in a classic southern showdown. One ticket unlocks two massive clashes, plenty of provincial pride, and an afternoon of top-tier rugby. Wear the colours, bring the noise, and back Canterbury on home turf. If you’ve yet to visit our city’s new stadium, this is the perfect opportunity to cheer our boys and girls on!

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26 September, One New Zealand Stadium onenewzealandstadium.co.nz

19–20

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A FEAST FOR FOOD LOVERS

TERRY FOX RUN

OUTDOOR EXPO

The Christchurch Food Expo is a feast for food lovers, bringing together the best in local and international flavours under one roof.

Meet passionate producers, sample delicious treats, discover new products, enjoy live demonstrations and workshops, discover exclusive show specials, and leave inspired to elevate your own kitchen and dining experiences. What will you feast on?

Join the Terry Fox Run, an inclusive 5km fun run or walk raising funds for cancer research in New Zealand. Open to all ages and abilities – including families, strollers, and dogs – the non-competitive event is free to enter, with no minimum fundraising requirement. Part of a worldwide movement, every step helps support vital local cancer research.

New Zealand’s biggest outdoor expo returns for three action-packed days of adventure, gear, and hands-on experiences. Explore 10 themed zones and more than 200 outdoor brands, covering everything from 4WDs, boats, and caravans to camping, fishing, hunting, cycling, and snow sports. Test the latest gear, meet the experts, discover eventonly deals, and bring the whole crew along.

19–20 September, Wolfbrook Arena foodexpos.co.nz

20 September, Hagley Park terry-fox-run-nz.raiselysite.com

2–4 October, Canterbury Agricultural Park outdoorexpo.co.nz

Every week Canterbury needs 900 blood and plasma donations

Please join our team of lifesavers 0800 448 325

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CULTURE CLUB

AROUND THE CORNER

ON THE FIELD

UPTOWN UNDERWORLD

Backrooms expands Kane Parsons’ viral web series into an unsettling feature that thrives on atmosphere rather than jump scares. Chiwetel Ejiofor and Renate Reinsve anchor the eerie descent into an endless maze of liminal spaces, creating a psychological horror that is equal parts fascinating and deeply unnerving.

Julia Bradshaw’s Digging Deep is a compelling and overdue correction to New Zealand’s goldfields history. Drawing on three decades of research, she uncovers the resilience, enterprise, and courage of women too often written out of the story.

Richly detailed and deeply human, this is an essential read for anyone interested in New Zealand’s social history.

Ms. X delivers a tense, fast-paced crime thriller with Melissa George commanding the screen as a desperate wife drawn into New Zealand’s criminal underworld. What begins as a plan to expose a cheating husband quickly spirals into a dangerous game of survival. Stylish, suspenseful, and packed with twists, it’s an addictive watch. On Three and ThreeNow.

HISTORY UNCOVERED The Sound of My Father is a deeply moving RNZ podcast that blends personal discovery with overlooked New Zealand history. As John Court unravels the story of his parents’ wartime romance through a long-lost recording, the series explores identity, whānau, and belonging with warmth and honesty. A quietly powerful listen.

Radiant & Refreshed.

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CULTURE CLUB

COOKBOOK FOR A CAUSE This highly anticipated release of the Entertaining at Home cookbook, from Sue Heazlewood of Tangleby Gardens, marks the final chapter of Bayleys Canterbury’s Plate Up for a Purpose campaign.

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and stationery while serving tens of thousands of fundraising meals across Canterbury. It’s proof that when a community rallies around a common purpose, small acts of generosity can create lasting change.

Now, that legacy lives on in the pages of Entertaining at Home. Beautifully curated by Sue Heazlewood of Tangleby Gardens, the cookbook brings together restaurant-inspired recipes from the chefs, venues, and community champions who helped shape the campaign over its six-year journey. Rather than simply reproducing restaurant dishes, each recipe has been thoughtfully adapted for the home kitchen, allowing cooks of every skill level to recreate Plate Up dishes for their own dining tables. Inside, readers will discover an enticing collection of entrées, mains, sides, and desserts inspired by some of Canterbury’s favourite hospitality venues.

This is a cookbook designed to be returned to often, whether you’re searching for a show-stopping dinner party centrepiece, a comforting weekend meal or simply inspiration for what to cook next.

Yet perhaps its greatest ingredient is purpose. Every copy purchased continues the work that began all those years ago, with all proceeds supporting the Christchurch City Mission’s Back to School Programme. That means every recipe cooked, every meal shared, and every page turned contributes to giving another child the confidence to walk through the school gates ready to learn.

Entertaining at Home is available to purchase for $55 at entertainingathome.co.nz. Whether you’re a passionate home cook, a devoted foodie or simply someone who believes in backing a worthwhile cause, this book deserves a place on your kitchen bookshelf.

ayleys Canterbury’s Plate Up for a Purpose campaign has been an initiative that has united chefs, hospitality venues, business leaders, and diners behind a shared goal of supporting the Christchurch City Mission’s Back to School Programme.

This programme ensures rangatahi can walk into the classroom with confidence, dignity, and a sense of belonging. “Starting the school year with the right shoes, uniform, and stationery can have a huge impact on a child’s confidence,” says Christchurch City Missioner and CEO, Corinne Haines.

The idea began, over six years ago, with a simple conversation. Bayleys Canterbury Principal Licensee, Pete Whalan, was moved by hearing how something as basic as not having the right shoes or the same stationery as other students could leave children feeling excluded before the school day had even begun.

Since then, Plate Up for a Purpose has evolved in remarkable ways. What started as fundraising gala dinners, where Canterbury business leaders swapped boardrooms for restaurant kitchens alongside professional chefs, grew into a region-wide hospitality campaign. Cafés, pubs, and restaurants across Canterbury created special dishes throughout the designated “Plate Up” month, with every feature dish ordered contributing directly to the Christchurch City Mission’s Back to School Programme.

It was a brilliantly simple idea that allowed so many to support the cause by doing something they already loved: sharing a meal.

The results speak for themselves. By the end of 2025, the campaign had raised more than $776,000, supporting over 1,300 local families with school uniforms, shoes,

entertainingathome.co.nz

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The world down the road

Karen Hattaway Manu Restaurant owner and businesswoman |

W

@manu.restaurant.chch

Across Christchurch, other makers are doing the same.

At The Arts Centre, artists, designers, craftspeople, and independent businesses are creating work inside one of the city’s most extraordinary cultural precincts. Rekindle is keeping traditional resourceful craft alive, teaching people to work thoughtfully with materials and understand the value of making something by hand.

Fiksate gives urban contemporary artists a place to exhibit work that is bold, immediate, and often deeply connected to what is happening within our communities.

These places should not need to become famous overseas before we decide they are worth our attention. That is cultural cringe wearing a very expensive coat.

Even the city we think we know can surprise us.

Travel along the Ōtākaro Avon River and listen to stories of the river and its people.

Find Āmiki Tours and take a local food or cultural tour. Walk through neighbourhoods you normally drive past. Look up at the architecture. Visit a small gallery without waiting for an invitation. Eat somewhere independently owned and ask where the produce comes from.

Close to home, head down the road. Explore your neighbourhood, your region, your island, and your country. Aotearoa holds an abundance of talent, whakapapa, flavour, art, and invention.

I’m making the promise to see more of what we have. Are you coming?

e New Zealanders are a funny lot.

We will spend a small fortune flying to the other side of the world to ‘discover’ a family-run café, a local potter, an independent fashion designer, or a market filled with handmade treasures, then come home and drive straight past the same kind of magic because it is only twenty minutes away.

I used to confuse travel with distance.

I thought the farther I went, the more legitimate the adventure became. Yet travel, at its best, is simply the decision to pay attention. It is entering a place with curiosity, meeting the people who shape it, and allowing their stories to change the way we see it.

The real story of Ōtautahi Christchurch is more layered, more culturally alive, and considerably wilder than many people realise.

It lives in our kitchens, studios, workshops, markets, galleries, vineyards, gardens, and waterways. It belongs to the makers, creators, and storytellers who are building something original from right here.

Take Christchurch fashion designer Zoey Rout, founder of Gold Walk. Zoey is creating change in the fashion world through a lens deeply connected to culture, sustainability, and identity.

Gold Walk is not simply producing fashion. It is contributing to a much larger conversation about responsible design, representation, confidence, and the value of creating from Aotearoa.

That is what the most exciting creators do.

They do not merely make beautiful things.

They challenge the way we think.

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Crafted with care starts here At The Crossing, you’ll find a little more than beautiful things. You’ll find the people behind them. New Zealand designers, skilled makers, passionate creatives, and talented food makers, each bringing their craft to life with care. This spring, discover the homegrown talent, thoughtful touches, and unique finds that make The Crossing a little different.

Featured Juliette Hogan | Bar Franco | Tholsie & Co | Elements | Quick Fit Gowns & Alterations Andrea Biani | Colony | The Gift Shop | Andrea Biani Other offerings Belleza | Barkers | Cellopod | Coffee Culture | Country Road | Crêpes De La Monde | Espresso Car Wash Fresh Choice City Market | Gre3n Superfood & Juice Bar | H&M | Hikoco | IHF Health Club | I Love Ugly | Jamie Kay Kess Hair | Kaiten Japanese Sushi Train | KOOKAÏ | Lovoir Day Spa | Modern Man Barbers | OPSM | Pak Soii Eatery | ProfessioNail Rodd & Gunn | Ruby | Seed Heritage | Strong Pilates | Sunglass Hut | Sylvester | The Chicken | Twiggi Hair | Witchery thecrossing.co.nz | 166 Cashel Street, Christchurch 17

PAMPER

SUN IS COMING

1

LIGHT THE WAY

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TONE ON THE GO

3

WINTER SKIN RESET

The Breakout Hack Mini Skin Milk Activated Cica Toner delivers a calming boost wherever your travels take you.

This soothing, barrier-loving formula hydrates, balances, and refreshes skin after long flights, sunny adventures, or busy days, leaving your complexion feeling comfortable, healthy, and ready for whatever’s next.

Refresh winter-weary skin with DMK Cryo-Pro X™, an innovative cold-gel exfoliation treatment. Using cryotherapy and gentle acids, it freezes and fractures dead skin cells, helping them fall away while protecting healthy skin beneath.

The icy treatment also helps calm inflammation and tighten skin, making it ideal for tackling winter build-up, pigmentation, sun damage, and inflamed skin conditions. RRP $199.

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COUTURE

WORLD-CLASS WARDROBE New Zealand is home to so many world-class, inspiring designers. This edit brings together homegrown, locally designed pieces, celebrating great design and effortless style.

Ricochet Paolo Top in Sand Check, $239, and Ricochet Marc Linen Pant in Taupe, $389 swoonstore.co.nz Pounamu Toki Feather Kisses Earrings, $369 bohrunga.com | Flux Gold/Green Mono Sunglasses, $300 karenwalker.com | Fantasie Illusion Side Support Bra, $89.99, and Brief, $39.99 thefittingroom.co.nz | Hera Top, $149 nz.kowtowclothing.com | Melanie Ballet Flat, $299 kathrynwilson.com | Miki Shoulder Bag, $499 saben.co.nz | Maker Shirt, $259 nz.kowtowclothing.com

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ADDINGTON

CUP WEEK

NOVEMBER 10TH - 13TH 2026

Whether it's a work Christmas function, a night out with friends, or a family celebration, Christmas at Addington has something for everyone.

20th Nov | 27th Nov | 4th Dec | 11th Dec Book now at addington.co.nz

IN DETAIL

A MARKET, YOUR WAY

F

ollowing the success of its Winter Market, Ōtautahi Made is heading back to Te Pae – this time with spring in the air.

The Spring Market arrives at Te Pae on Sunday, 27 September, with around 180 talented makers bringing ceramics, jewellery, art, homewares, clothing, skincare, and artisan food together under one roof. Accessibility and inclusivity are at the heart of the experience. The idea is to create a market that everyone can enjoy, in whatever way works best for them.

That’s why this spring’s market has been designed around three different ways to experience Ōtautahi Made.

VIP Early Access runs from 9am–10am, giving ticket holders an hour to explore before General Admission begins. With a huge range of curated makers – many producing one-off pieces or working in small batches – it’s a chance to snap up something special before it disappears. The quieter start also leaves more time to browse, chat with the makers, and discover the stories behind their work.

From 10am–4pm, free General Admission brings the full Ōtautahi Made experience to life. Expect the market in all its bustling glory, with its makers, artisan food, and a pop-up café created by the culinary team at Te Pae Christchurch Convention Centre.

Then, from 3pm–4pm, the atmosphere shifts for Sensory Hour. Designed for those who may find large crowds, noise, or busy public events overwhelming, the final hour provides a calmer, more considered way to enjoy the same market. It’s particularly welcoming for neurodivergent visitors and anyone who benefits from a lower-stimulation environment.

Organiser CJ Tomlins says creating a genuinely inclusive market experience was important to the team.

“We want people to experience Ōtautahi Made in the way that works best for them. Whether that means arriving early to find those one-off pieces, enjoying the energy of the market during the day, or exploring during the calmer Sensory Hour, the heart of the experience remains the same – connecting our community with incredible local makers and authentic handmade work.” @otautahi.made

ŌTAUTAHI MADE SPRING MARKET SUNDAY 27 SEPTEMBER 2026

180+ CURATED MAKERS · ONE INCREDIBLE DAY VIP EARLY ACCESS GENERAL ADMISSION SENSORY HOUR

9AM - 10AM 10AM - 4PM 3PM - 4PM

TE PAE CHRISTCHURCH CONVENTION CENTRE WWW.OTAUTAHIMADE.CO.NZ

PLAN YOUR MARKET EXPERIENCE SCAN FOR TICKETS

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FEATURE

Makers and creators “You can’t use up creativity. The more you use, the more you have.”

Maya Angelou

EVERYTHING’S COMING UP ROSÉ Dancing Water Wines’ Kim Schofield started creating wines for her friends. It has since grown into an internationally awarded wine brand.

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Georgie – the very Georgie behind Georgie Rosé – Kim remembers repeatedly ordering another bottle of rosé at a restaurant, only to be corrected: “It’s not rosé, it’s Blanc de Noir.”

Years later, that phrase would come back to her – and the resulting wine would earn international acclaim.

Dancing Water’s 2024 Blanc de Noir received Gold at the International Wine & Spirit Competition, while Dancing Water was shortlisted for the global Rosé Producer Trophy. Its Central Otago Pinot Noir Rosé also received Silver and Georgie Rosé Diamante took Bronze.

For Kim, the recognition was almost unbelievable. In New Zealand, she says, rosé has traditionally been treated as something of an afterthought.

That perception changed dramatically when international recognition took her to France and introduced her to some of the world’s leading rosé producers.

“I had no idea that we were one of the top rosé producers in the world,” she says. “I had no idea how unique we were.”

Visiting France also reinforced Dancing Water’s philosophy: pristine fruit, hand harvesting, careful winemaking, and an unwavering focus on quality.

But awards aren’t ultimately what drives Kim. It comes back to the people opening the bottles.

“I’ll continue to listen to my friends and customers, and make them what they love.

Good wine adds a little magic to life.”

Kim wants everyone to share in the Dancing Water story – and the stories don’t stop at the vines. On her podcast, Between the Pours (on YouTube), she shares more tales from the world of wine.

or Kim Schofield, wine has always been about the moment. A bottle opened with friends, something special poured at a celebration, or simply a great glass of wine at the end of the day.

It’s an approach that has helped shape Dancing Water Wines, but the journey – particularly when it comes to rosé – hasn’t always gone according to plan.

One of the first twists came when disease struck the Scheurebe grapes used to make the much-loved Georgie Rosé. Rather than harvest early and compromise on flavour, Kim made the difficult call to pick only pristine fruit. A block that could normally produce around 3000 bottles yielded enough for only about 100.

Suddenly, Dancing Water needed another rosé.

The solution was The Classic, an unconventional blend of Pinot Gris, Chardonnay, and Pinot Noir. “It just saved the day,” Kim says.

“I wanted it to be a really great wine to just have in the fridge – when you’ve got unexpected visitors, you’re having a party, or you feel like a beautiful glass of wine at the end of the day.”

That willingness to do things differently has become a hallmark of Dancing Water. When Kim secured premium Pinot Noir fruit from Central Otago, originally intending to make Pinot Noir, another happy accident occurred.

When the fruit wasn’t right for the intended wine, Kim asked a simple question: could they make rosé instead?

The answer was yes – although convincing the grower to let premium Pinot Noir become rosé proved another matter.

“It’s not rosé, it’s Blanc de Noir,” Kim recalls declaring.

The name had a wonderfully circular connection. Years earlier, at the birthday of

dww.co.nz

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A NEW LIGHT AT MANU There’s a new light shining at Manu, and it comes in the form of chef Jack Shewell.

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ut this isn’t a story about a new head chef storming into the kitchen, ripping up the menu and starting again. Quite the opposite. Jack’s first move at Manu has been to listen – to the people, the produce, and the cultures that have made the restaurant what it is.

“I’m not here to change things up. I’m here to help them lead and help them shine.”

Jack’s relationship with hospitality goes right back to growing up in Wellington, where trips to his local café with his dad soon saw him gravitating towards the kitchen to toast scones and sandwiches, eventually leading him to get a dishwashing job there.

His career then took him through hotels and some of Wellington’s best kitchens,including a stint working for his childhood hero, Martin Bosley. He later worked in Māori cuisine, an experience that has become particularly valuable as he takes the helm at Manu.

The connection came via Jack’s best mate, who is Manu owner Karen Hattaway’s cousin.

What followed were long conversations between Jack and Karen about whether it was the right fit.

“We both share the same vision. We both share the same passion. We’re both hungry for the same things, and it was almost like it was meant to be,” Jack says.

Karen felt it too.

“It really did feel like we had found somebody that truly did understand what Manu was trying to bring to the Christchurch and Aotearoa dining scene,” she says.

Now, Jack is looking to refine Manu’s offering, letting exceptional ingredients shine while continuing the restaurant’s distinctive meeting of Māori, Pacific, and Asian influences.

“It’s all about connecting with people who are in the field of those three cultures,” he says. “I’m really excited to get the new menu going and really showcase what Karen and I are so deeply passionate about, and getting back to supporting small local businesses who pour their heart and soul into what they do, so they can feed their families.”

But the new light at Manu shines beyond the plate; there’s a spotlight on mental health and safety in the hospitality sector.

Both Jack and Karen are passionate about creating a hospitality workplace where people feel supported, can speak up, and, importantly, enjoy coming to work.

“Wellbeing has always been something we’ve wanted to shine the light on, in particular at Manu,” Karen says.

The restaurant is now working with Dion Freeman of Healing Aotearoa as part of its wellbeing programme, exploring what genuine wellbeing within hospitality can look like.

“We’re always learning, and together we’re exploring how we can continue to grow and evolve,” Karen says.

For Jack, leadership in the fast-paced world of hospitality begins with setting the tone, remaining calm, ensuring the team feels prepared for service, and building genuine relationships across the kitchen and restaurant. “It’s about checking in, making sure people are okay, and having the courage to speak up when it matters.”

For diners, Jack hopes every experience at Manu opens their eyes to the depth, creativity, and possibilities of Māori and Pacific cuisine in Aotearoa. A new chef, a fresh menu, and a team moving forward together. A new light.

manu.co.nz

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LIFTING LIVES

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hristchurch-based HT Systems has a clear ambition: to make life safer, easier, and more independent for wheelchair users and those who care for them.

The story began around 20 years ago, when Burwood Hospital approached the University of Canterbury with a problem.

Caregivers were being injured moving people, and there had to be a better way.

Christchurch inventor and academic Keith Alexander – best known for the Springfree Trampoline – took up the challenge.

What followed was years of research into a deceptively simple question: how can someone be moved from a wheelchair safely, comfortably, and with minimal physical effort?

That research eventually became HT Systems’ Kera Sit2Sit, a clever transfer device that allows one person to move someone from a wheelchair without motors or batteries.

Its patented mechanism follows an ergonomic motion, reducing the physical effort required and opening up greater independence for couples, families, and caregivers.

For CTO Alex O’Keefe, the mission is also personal. His younger sister is a wheelchair

user, giving him firsthand experience of the challenges families face when transferring a loved one. The impact of finding a better solution can be profound.

Customers have told HT Systems the technology has allowed couples to remain together at home rather than face residential care, while others have gained freedom from rigid caregiver schedules. One mother told Alex her body finally had “a chance to heal” after years of lifting her son.

That same customer-led approach has driven HT Systems’ next chapter. When one client asked how they could take their transfer equipment on holiday, the team developed the portable Kera Travel, which can be packed for flights, road trips, and even cruises.

From its Christchurch beginnings, HT Systems has now expanded into Australia, the UK, and the US, with products reaching customers as far afield as Belgium and Azerbaijan.

Yet the goal remains refreshingly human: listen to what people need, then engineer a solution that gives them greater freedom.

As Alex puts it, “We’re just listening and turning people’s ideas into actions.”

htsystems.co.nz 30

Kiwifibre founders William Murrell and Ben Scales

THE FUTURE IS FIBRE

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alternative to energy-intensive synthetic materials. But for Ben, its potential stretches well beyond the product itself.

“It’s an incredible plant. It’s an incredible fibre,” he says. “It’s got so much potential.”

Christchurch proved the natural place to build the business. Ben points to Canterbury’s agricultural roots, access to renewable energy, and the extensive talent pool at the city’s universities.

“There’s so much here,” he says. “It didn’t make any sense to be anywhere else, really.”

Their product range is constantly evolving.

It starts with snowboards before expanding into marine, automotive, mobility, and infrastructure. A partnership with The Aotearoa Ocean Racing Team will see the material used to create parts for a round-the-world boat, while Ben has another, slightly more audacious, ambition: a harakeke Formula One car.

There’s a bigger vision back home, too.

KiwiFibre sees an opportunity to establish processing plants around New Zealand, creating tens of thousands of jobs and giving landowners an economic reason to return less-productive land to native planting.

he world has a material shortage.

What if one of New Zealand’s most familiar native plants could help solve that global problem?

That’s the rather ambitious idea behind Christchurch-born KiwiFibre, where humble harakeke is being transformed into a highperformance alternative to carbon fibre and fibreglass – finding its way into everything from snowboards and race cars to boats.

Kiwifibre was founded by university friends Ben Scales and William Murrell – who made the 2025 Forbes 30 Under 30 Asia list.

Both had grown up tinkering. Ben’s family built homemade aircraft, while William experimented with carbon fibre, making rockets on the family farm. At university, the pair discovered the possibilities of natural fibre composites.

“I just couldn’t understand why nobody had commercialised it,” Ben says.

The answer, they believe, was sitting in the New Zealand landscape.

Harakeke offers vibration damping, energy absorption, impact resistance, and radio transparency, while providing a renewable

kiwifibre.com 31

The PolyNatural team

NATURALLY CLEVER

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A vine clip might need to break down relatively quickly, while a plant protector must withstand the elements for two or three years. Some products even outperform their traditional petrochemical equivalents.

Getting there takes plenty of tinkering. One seemingly simple vine clip went through around 20 iterations, with growers providing real-world feedback on everything from strength to how easily workers could attach it.

“We will go to the absolute degree to ensure that the products are fit for purpose and that the end user gets a good user experience,” Gareth says.

There’s another Canterbury connection hiding inside many of the products: coffee.

Silver skin, a waste by-product of coffee roasting, is incorporated into the material, giving microorganisms something else to consume when biodegradation begins.

It’s a neat example of one waste stream becoming part of another solution.

For Gareth, Christchurch has also provided the ideal ecosystem for developing world-changing solutions, thanks to its innovative mindset.

hat if the plastic clip holding a grapevine in place could simply disappear when its job was done?

No collection, no landfill, and, crucially, no microplastics left behind.

That’s the thinking behind Christchurch biotechnology company PolyNatural, where a team of engineers and scientists are working with nature to create high-performance alternatives to traditional petrochemical products.

Its technology uses a family of naturally occurring polymers made through fermentation. At the end of a product’s useful life, microorganisms can consume the material as an energy and carbon source – effectively returning it to nature.

“The technology behind this is quite different,” spokesperson Gareth Innes says.

“What we’re actually mimicking is something that occurs in nature naturally.”

The applications are wonderfully practical.

PolyNatural’s range includes clips for viticulture, plant protectors for horticulture and forestry, and wool weed mats made using Canterbury wool.

The clever bit is making each product last exactly as long as it needs to.

polynatural.nz 32

Maury Leyland and John Penno

THE POWER OF LEAVES

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Zealand’s farming systems and the technology we could bring to bear,” Maury says.

What caught their attention was Rubisco itself. Maury describes it as “almost the perfect protein”, pointing to its essential amino acid profile and functionality.

Leaft’s own testing has found that Rubisco protein is rapidly digested. That has obvious appeal in sports nutrition, where protein timing and recovery are well-established concerns, but the potential is considerably broader. As people mature, maintaining adequate protein intake becomes increasingly important, particularly for preserving muscle mass and strength.

The protein itself is sold as Leaft Blade, a 100 ml pouch containing 18 grams of complete protein, along with naturally occurring iron and vitamins.

For someone rushing out the door, the appeal is straightforward. For athletes, Leaft recommends Blade before or during training, although the same convenience makes it useful on a recovery day or simply as an easy way to add more protein to a hectic day.

From late August, Leaft protein will also feature in a smoothie at Barefoot Eatery at Riverside Market, with more locations to follow.

t takes around 50,000 green leaves to fill a 100 ml pouch.

The leaves are grown on the Canterbury Plains, harvested and pressed within hours, and processed in Rolleston. The result is a surprising source of protein made from something most of us have spent our lives not giving much thought to: green leaves.

The protein is called Rubisco, and it is found in every green leaf. In nature, Rubisco helps plants turn sunlight and carbon dioxide into energy. For food scientists, the challenge has been figuring out how to extract it from the leaf without losing the qualities that make it interesting as a food ingredient.

That is the problem Maury Leyland and her husband, John Penno, set out to solve.

The pair came from the dairy industry. John was a co-founder of Synlait, while Maury held senior roles at Fonterra. As they looked to the future of New Zealand agriculture, they began to consider whether the country’s existing farming systems could produce something quite different.

“The eureka moment was realising not only the quality of the protein, but looking at New

leaftfoods.com 33

MADE FOR SPRING After a successful Winter Market at Te Pae, Ōtautahi Made returns in spring, bringing makers and creators back to the convention centre.

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leaving them out on the bench because they look beautiful, but they’re also made to be used.”

For Meg, the market offers something online shopping simply can’t replicate.

“What appeals to me is that everything is genuinely handmade. It’s a celebration of local creativity and an essential way for people to discover not only my work but the incredible community of makers we have here in Christchurch.”

Then there’s Nicola Garlick of Upcycled Plastic, whose practice begins with something most of us would simply throw away. Landfill-destined plastic, including bottle lids, is collected, sorted, cleaned, shredded, and melted before being transformed into bold bracelets, wall hangings, and garden art.

“I’ve always said I have an overactive imagination and the ability to do something about it. And waste is a failure of the imagination. Besides, if it’s going to be here for a thousand years, I want to make it beautiful.”

“I love the local maker community. Beautiful people making beautiful things. Supporting families and each other.”

Also joining the line-up is CHOOSE SARCASM, a whānau-owned, Māori-inspired clothing brand. Drawing on that dry Kiwi sense of humour, the brand crafts clothing.

For Taylor Spittle and the team, the market is a chance to connect with the people behind other local businesses.

“Being part of Ōtautahi Made is about coming together and celebrating other amazing creators and makers from all around Ōtautahi. We love meeting other small businesses and seeing how we can come together and support each other.”

hen the Ōtautahi Made Winter Market took over Te Pae, it brought together makers, designers, artists, and food producers with thousands of people keen to discover what’s being created right here in Ōtautahi Christchurch.

Now, Ōtautahi Made is doing it all again.

The Spring Market arrives at Te Pae on Sunday, 27 September, with around 180 makers filling the convention centre with ceramics, jewellery, art, homewares, clothing, skincare, artisan food, and plenty more.

VIP Early Access returns for those wanting a quieter first look and the chance to snap up one-off and small-batch creations, while the final Sensory Hour provides a calmer, lowerstimulation way to experience the market. Te Pae’s culinary team will also create a pop-up café.

One of the organisers, CJ Tomlins, says that the Ōtautahi Made market is about building connections between customers and makers. “Ōtautahi Made is about more than putting stalls into a room. We want to create an experience Christchurch can be proud of, one that celebrates the people who make things here and encourages visitors to think more carefully about where the things they buy come from. When one of our makers grows or succeeds, it strengthens and inspires the entire community around them.”

Among the 180 or so makers is ceramicist Meg Roulston, whose pieces are designed to be as useful as they are beautiful. Her distinctive glazing draws inspiration from the coast, particularly Banks Peninsula, turning the colours and textures of dunes, grasses, and sea into abstract landscapes.

“I like making things that are beautiful but useful,” Meg says. “I want people to be happy

@otautahi.made

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AVAILABLE AT

Because no one ever regrets buying quality

V I S I T OUR S H OWROOM 146 Somerfield St Christchurch

146 Somerfield St Christchurch 03 366 2409 tillmans.co.nz

BY DESIGN

DESIGNED FOR DIGNITY More than a decade in the making, Nurse Maude’s new $16 million hospice brings together thoughtful architecture, skilled craftsmanship, and a deep understanding of what patients and whānau need most.

WORDS Liam Stretch PHOTOS Sarah Rowlands BUILDER Cook Brothers Construction ARCHITECT Sheppard & Rout

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s they celebrate 130 years this year, Nurse Maude has marked another milestone: the opening of a new purpose-built hospice. Their new hospice has been carefully designed around comfort and dignity, and allows for special moments of connection and reflection, creating a world-class environment for palliative care that feels deliberately removed from the traditional institutional setting.

The principal architect was Sheppard & Rout, with Cook Brothers Construction delivering the build and Kamomarsh responsible for the landscaping. But the thinking behind the hospice stretches back more than a decade. Sheppard & Rout became involved in 2014, undertaking master planning and extensive research into how hospices function, including visits to newer facilities around New Zealand. From the beginning, there was an ambition to do things differently.

“Within the building the focus is on family and loved ones.”

That philosophy informed the planning. Clinical spaces and utilities are concentrated within an internal core, allowing the areas experienced by patients and visitors to have a softer, more domestic character. The practical requirements of a medical facility remain, but wherever possible, their visual impact has been reduced.

Natural timber is used extensively, including hardwood for elements that might conventionally be finished with plastic or other overtly clinical materials.

It is a subtle decision, but one that contributes enormously to the atmosphere.

Natural light became another fundamental part of the architecture. Rather than long, anonymous hospital corridors, the circulation spaces gently shift and change in width, creating privacy around bedroom entrances while breaking down the institutional feeling of the building.

Architect Matt Gutsell says much of the design developed from these spaces.

ONE TEAM. DELIVERING OUTSTANDING RESULTS FOR NURSE MAUDE.

“The patient wing corridor undulates to provide variation in width at entry points to rooms. The angled walls allow for movement and some level of privacy, which was a key driver of the concept,” he says, “alongside providing light and volume to circulation spaces where appropriate.”

That connection extends beyond the building itself.

At its centre is a courtyard, created by separating the main forms of the hospice and allowing much of the building to revolve around an outdoor heart. It provides somewhere for families to retreat and, importantly, it also gives staff a place to step away.

The building’s curved exterior similarly works to soften its presence. Rather than creating something hard-edged or imposing, the architecture encourages a sense of movement and flow from the moment someone approaches. Considered planting and landscaping by Kamomarsh further soften the building and strengthen its connection with nature.

For over 40 years, Kamo Marsh Landscape Architects has been creating exceptional residential and commercial landscapes throughout New Zealand. kamomarsh.co.nz

Materials reinforce that warmth. Canterbury Clay Bricks were used for the cladding, while timber features prominently throughout the interior. Decorative panels and etchings reflecting Nurse Maude’s kaupapa add another layer of identity, with design by Ariki Creative and work carried out by Art Fetiche.

Patient rooms have been designed to feel like private, welcoming rooms rather than hospital wards, with natural light, garden outlooks, and space for loved ones to remain close. There are 11 modern private inpatient rooms, alongside a dedicated paediatric suite with adjoining family accommodation. Whānau spaces provide places to gather, share food, or simply spend time together, while courtyards offer quiet moments among greenery.

Delivering that vision required considerable technical skill.

For Cook Brothers Construction, the project also aligned closely with the company’s values.

“Cook Brothers has always been drawn to projects that have broader community outcomes,” Tim Harman says. “When you’re lucky enough to be building for something with a greater purpose, it helps provide extra motivation for the team, and it also just underpins our values as a company.”

One of the most important steps in the construction process happened away from the hospice itself. Cook Brothers built a full-scale prototype patient room offsite, allowing the project team to test how the many architectural, clinical, and technical requirements worked together before replicating the design throughout the building.

“The mock room was a real pivotal piece in making sure everything worked well,” Tim says.

The prototype allowed details to be refined in a test environment before being repeated across the patient rooms – particularly important in a medical facility where

compliance, functionality, servicing, and aesthetics all need to coexist.

Craftsmanship was equally important. Cook Brothers selected team members for particular elements of the project based on their individual skills, with some undertaking almost joinery-level work to create detailed timber elements, including curved handrails.

It is this attention to detail that perhaps best defines the finished hospice. Behind its calm interiors sits an enormously complex medical building, but patients and their families are not confronted by that complexity.

Instead, natural wood, soft light, garden views, curved forms, and carefully considered spaces establish a sense of kāinga. The reception sets that tone on arrival, while bedrooms, whānau areas, and courtyards continue it throughout the building.

For a place that will inevitably be part of some of life’s most difficult moments, that matters.

Proud to have Supported

The Successful Delivery of Nurse Maude’s Palliative Care Facility Cost Managers | Quantity Surveyors | Cost Engineers Auckland | Wellington | Christchurch | Dunedin www.rawlinsons.co.nz

Building Survey Project Management Construction Management

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VISIT OUR SHOWROOM Direct to the Public 193 Halswell Road, Halswell, Christchurch 8025

03 338 9199 | halswelltimber.co.nz

HOME

The gift of going

I Lynette McFadden Business Owner & Mentor Harcourts gold @lynette_mcfadden

’ve often thought that one of the greatest privileges in life is not simply being able to travel, but remaining curious enough to do it for as long as you possibly can.

Whilst living in and travelling from New Zealand creates its own unique circumstances – lengthy flights, long layovers, and inevitable jet lag – wherever you land, Kiwis are greeted with genuine enthusiasm.

Whether I’ve found myself in Fez and been referred to as a ‘Kiwi bird’, or in the south of France and asked if I knew any All Blacks – to which I said, ‘of course’ – there’s a certain magic that comes from saying you’re from New Zealand. And a particular pride.

We’re a small nation; our entire population is easily dwarfed by some of the well-known European and Asian cities, but we always punch above our weight. That’s been one of the best lessons of travelling: no matter where you go in the world, there’s an experience to be had and a lesson to be learnt.

One of the greatest lessons is that we are more similar than we are different. Yes, culture provides the framework of our lives, but humanity puts it all together.

Wherever I’ve been, and that now includes every continent and a large number of 42

countries, the same themes prevail. Family, food, connection, making a living, country of origin, spirituality and worship, as well as a considered look at the future, are what everyone cares about most.

My most recent trip was a very special one.

We travelled to Morocco and had the chance to visit a private home to cook ethnic dishes with two local mums.

We did everything together: chopping vegetables, grinding spices, and making bread, which was then cooked over a flame in an outside oven by family members. I was told this happens every day and is a task that the mother of the household rises at 5am to perform!

Listening to the genuine warmth in the voices of our hosts, having them carefully provide for us and responding to their questions in very poor French was an irreplaceable opportunity.

To meet people in their own space, partake in their culture, and perform that most beautiful of human actions – eating together – is irreplaceable and a gift.

Travel gives you this chance and coming home creates a precious memory. For someone who lives ‘at the bottom of the world’, that’s a journey worth making every time.

Winner of Canterbury Supreme House of the Year over $1 million, Mitre 10 Trade Craftsmanship Award, McKenzie & Willis Interior Design Award, Outdoor Living Excellence Award, Resene New Home $2 million – $4 million

Winner of Canterbury Supreme House of the Year under $1 million and New Home $500,00 – $750,000

Winner of Canterbury Supreme Renovation of the Year and Renovation up to $500,000

Builder: M O Brown Builders Location: Cashmere, Christchurch

Builder: T Dunn Builders Location: Loburn, Rangiora

Builder: LM Architectural Builders Location: Merivale, Christchurch

Special Award

Kitchen Excellence Award and APL New Home $1.5 million – $2 million

Environmental and Sustainable Excellence Award and PDL Smart Home Award

Plumbing World Bathroom Excellence Award

Builder: Hawkins Built Location: Merivale, Christchurch

Builder: Coughlan Homes Location: Halswell, Christchurch

Builder: Fleetwood Construction Location: Merivale, Christchurch

Builder: SC Projects Location: St Albans, Christchurch

Renovation $500,000 – $1 million Category Winner

Renovation $1 million – $2 million Category Winner

Master Build 10-Year Guarantee Multi Unit Category Winner

Builder’s Own Home Category Winner

Builder: Summit Construction Location: Sumner, Christchurch

Builder: Wilson Building Timaru Location: Timaru

Builder: Matt Harrison Construction Location: Central City, Christchurch

Builder: Copper Peak Residential Location: Rangiora

GIB Show Home Category Winner

New Home up to $500,000 Category Winner

Atlus Window Systems New Home $750,000 – $1 million Category Winner

Bunnings New Home $1 million – $1.5 million Category Winner

Builder: Freedom Built Location: Bellgrove, Rangiora

Builder: Homes by Parklane Location: Rolleston, Christchurch

Builder: Hallmark Homes Canterbury Location: Marshlands, Christchurch

Builder: Dimension Building Location: Geraldine

Silver Award Winners

Bronze Award Winners

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DESTINATION

Here to there This country is full of gems – from Canterbury to Marlborough, Waikato to Otago, and everywhere in between. Needing a getaway?

Avenues has you covered.

DESTINATION

Discover another side of the Waikato Closer than you think, the Waikato is full of local flavour, hidden gems, and experiences worth seeking out.

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the ceiling with books. Pick up a coffee and pastry, then head around the corner to Victoria on the River, where terraced seating overlooks the water.

From here, follow the river paths for a different perspective on the city, with green spaces and open views across the water, or turn back towards the city centre to spot murals from Hamilton’s Boon street art collection across walls, laneways, and unexpected corners.

A short distance from the city centre, Hamilton Gardens brings a different kind of discovery. More living museum than traditional botanic garden, it explores stories, ideas, and garden designs from around the world. Visitors can move from Renaissance Italy and ancient Egypt to a Japanese contemplative garden and Aotearoa’s only productive traditional Māori garden, showcasing gardening practices developed by Waikato Māori.

he Waikato is the kind of destination that rewards those who take the time to look a little closer.

Here, city energy, rural charm, memorable food, and renowned gardens create plenty to discover. Closer than many imagine, it is an easy choice for a weekend that feels refreshingly removed from the everyday.

Begin in Hamilton, where independent eateries, tucked-away laneways, and riverside spaces offer plenty of reasons to explore at an easy pace.

Cream Eatery pairs concrete ceilings and terrazzo tiles with a cabinet of tempting sweet treats and a menu of signature dishes, including Luke’s Fried Eggs, alongside well-executed breakfast classics.

Nearby, Riverbank Lane invites a slower kind of browsing. Rüdi’s Bakehouse turns out artisan sourdough and pastries, while Browsers Bookshop is stacked to

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DESTINATION

before continuing towards the lake and a 400-metre boardwalk section.

A slower afternoon might instead be spent at Takapoto Estate, nestled on the edge of Lake Karapiro, where wine tastings at The Cabana come with views across the estate.

Finish the day back in town with locally made small-batch gin at The Cambridge Distillery Co before settling in at Alpino for Italian-inspired dining in the heart of Cambridge.

Across the Waikato, there is always more to discover, from native wildlife at Sanctuary Mountain Maungatautari and the rugged west coast landscapes of Raglan to the movie magic of Hobbiton™ Movie Set. Beyond these well-known experiences, artisan producers, heritage towns, and rural landscapes reveal more of the region’s local character.

Spring brings longer days and a freshness to the landscape, making it an inviting season to explore the region’s towns, countryside, and lesser-known corners.

And with direct flights from Christchurch to Hamilton, it is closer than many imagine – yet varied enough to keep drawing you back.

As evening sets in, Hamilton’s dining scene offers plenty of reasons to linger. Gothenburg champions locally grown, organic produce through sharing plates that blend New Zealand and international flavours.

Nearby, Mr. Pickles is suave yet easy-going, with a lively island bar, riverside patio, and menu designed for sharing. For a final drink, Hamilton Hotel offers a polished take on the classic pub, while hidden-in-plainsight Wonder Horse is known for its cosy corners, warm service, and cocktails tailored to each guest.

Beyond Hamilton, the nearby town of Cambridge offers a distinctly rural change of scene. Tree-lined streets and heritage buildings make the town centre a pleasure to explore on foot, with antique stores, homeware shops, and cafés providing plenty of reasons to pause.

For those keen to explore on two wheels, Riverside Adventures hires e-bikes for the Te Awa River Ride.

The trail follows the Waikato River through green countryside towards Lake Karapiro, with an easy stop at The Bikery Café beside the Grassroots Trust Velodrome

Plan your trip at waikatonz.com

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DESTINATION

THE PERFECT GIRLS’ GETAWAY

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ound up the girls, pack an overnight bag, and point the car towards Mid Canterbury. Less than 90 minutes from Christchurch, the region has all the ingredients for an unforgettable girls’ getaway: hot pools, fabulous food, spectacular scenery, boutique accommodation, and just enough adventure.

Start with one of Canterbury’s most beautiful hidden gems, Sharplin Falls. This is an easy walk near Ashburton that takes you through native bush to the scenic, cascading waterfall in the Mt Somers foothills. A round trip takes around an hour.

From here, make for Methven and Ōpuke Thermal Pools & Spa. Set against the foothills of Mt Hutt, it’s made for an indulgent afternoon with friends. Book the adults-only Tranquility pools, complete with swim-up bar and restaurant, or elevate the experience with Serenity, where semi-private hot tubs, sauna, food and beverage service, and uninterrupted mountain views await.

For something more adventurous, take to the Rakaia Gorge with Discovery Jet, or see Mid Canterbury from an entirely different perspective with Adventure Ballooning.

Prefer to keep things relaxed? Pack a picnic and head for

dramatic Wakanui Beach. Swimming isn’t recommended here, but its rugged coastline makes a spectacular spot to escape the crowds.

Then there’s the important question: where to stay?

Hemsworth Estate offers an elegant step back in time, with its beautifully restored Edwardian villa, romantic gardens, and all the mod cons. For a girls’ getaway with serious wow factor, head for the hills. Snowgrass Hut sits secluded within a high-country station, surrounded by mountains, braided rivers, and wide-open skies. It is an extraordinary place to pour a glass of something special, settle in, and catch up without distractions.

Of course, no girls’ weekend is complete without plenty of good food. In Ashburton, make time for The Triangle Café and The Rabbit, then browse Homestead’s impressive homeware collection while picking up some housemade fudge. Methven delivers everything from gastropubs and pasta to international dishes.

Or keep things wonderfully simple: grab fish and chips, find a beautiful view, and watch the sun go down with your favourite people. Mid Canterbury proves a memorable girls’ escape doesn’t have to be far from home.

midcanterbury.co.nz

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DESTINATION

A culinary trail Avenues’ picks on where to grab a bite or a drink in Mid Canterbury on a weekend away.

COFFEE CULTURE Start your Mid Canterbury weekend right at Coffee Culture Ashburton. With consistently great coffee, fresh cabinet food, and a relaxed, modern atmosphere, it’s a go-to spot for locals and visitors wanting quality, warmth, and a reliably good experience. coffeeculture.co.nz

SMOKE BBQ Discover authentic low-and-slow American BBQ in the heart of Mid Canterbury. Whether you’re stopping in for lunch, gathering with friends or celebrating something special, Smoke is where great food, genuine hospitality, and unforgettable experiences come together. Check out the private space, Smoulder, perfect for functions. Great food. Great people. Great celebrations. smokeinc.nz

THE STORE AT STAVELEY Discover a hidden gem beneath Mount Somers at The Staveley Store, a locally owned café where every dish is crafted from scratch. Savour genuine country hospitality, fresh flavours, organic coffee, and the simple pleasures of rural New Zealand. staveleystore.co.nz

THE RABBIT Opened in the heart of Ashburton in 2023, The Rabbit is an all-day destination that transforms from a vibrant café by day into a stylish cocktail bar by night. Family-owned and operated by Don and Amber, mornings and afternoons bring speciality coffee, creative brunch dishes, fresh sushi, and handcrafted desserts, before the space shifts gears for signature cocktails, wine, sharing plates, and evening dining. Whether it’s a coffee catch-up, date night, celebration, or private function, The Rabbit brings people together with quality ingredients, creative drinks, and warm hospitality – from sunrise coffee to evening cocktails. therabbit.co.nz

FORMOSA Also owned and operated by Don and Amber, Formosa has been part of Ashburton’s dining scene since 2017. The restaurant serves modern Asian cuisine inspired by Taiwanese flavours, alongside Japanese and Western influences. Handcrafted dishes range from its signature roast duck and dumplings to wok-fired favourites and delicious desserts, all driven by quality ingredients and attention to detail. From family dinners and celebrations to business gatherings and casual meals with friends, Formosa is built around genuine hospitality. More than simply a restaurant, it’s a place where locals and visitors can come together through a shared love of good food. formosainash.com

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DESTINATION

HIGH-COUNTRY LUXURY

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“Part of the luxury experience is that it is authentic,” here’s something rather special about escaping into Sarah says. Guests might encounter George, sons Hank the high country, where the soundtrack is birdsong, the days are dictated by how far you feel like walking, and Walter, or shepherd Zak out mustering. “You really get us how we are.” and luxury comes without losing touch with the land.

That relaxed philosophy flows through the entire stay.

At Aschworth High Country Station in Marlborough, Guests can tackle a serious hike, choose something gentler Sarah and George Murray have created just that. Their or simply decide not to walk at all. Tracks range from easy luxury walk-and-stay experience combines premium canvas huts, spectacular hiking, and thoughtful hospitality farm routes to steep high-country climbs, culminating at Ward’s Peak, 992 metres above sea level. with the wonderfully unpolished reality of life on a Along the way are native bush, abundant birdlife, working farm. swimming holes in Ward’s Stream, and dramatic rocky When the couple bought Aschworth six years ago, its landscapes that Sarah says have been described as “quite potential was immediately apparent. Close to town Lord of the Rings-like”. yet unmistakably high country, the property offered Back at the lodge, the experience shifts firmly into an opportunity to diversify the farm while sharing a indulgence. There’s a hot tub waiting, while Marlborough landscape they experience every day. produce is showcased through catering by Kaiaka.

With Sarah’s background in tourism and marketing and George bringing farming knowledge alongside his experience Everything from meals and antipasto platters to fruit, bliss balls, and the all-important walking snacks is taken care of. as a helicopter pilot, the idea evolved into a luxury lodge, “We hope guests arrive and feel instantly cared for and Tasman canvas huts, and a network of walking tracks. relaxed,” Sarah says.

The farm hasn’t been reshaped around tourism. aschworth.co.nz

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DESTINATION

A PERFECT WEEKEND AWAITS

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You know that famous quote from The Wind in the Willows by ou know the weekend, the one where the sun Kenneth Grahame: “There’s nothing – absolutely nothing – half delivers a kiss of warmth and, for the first time in so much worth doing as simply messing about in boats.” If months, you stay outdoors and grab some rays. you are really craving getting further out into the Sounds, That’s the weekend that Marlborough can deliver there are mail boat cruises in both Pelorus and Queen earlier in the season than most. Its eastern coastal Charlotte Sounds that will get you out there. These mail climate ranks near the top nationwide for sunshine runs have been operating for well over 100 years, so it’s a hours. Whether you’re into fishing, golfing, biking, visiting cellar doors, dining in style or just lazing about, bit like stepping into a storybook.

The entire region offers some beautiful and wild locations.

Marlborough offers the best short stays at a price that Turning off State Highway 1 at Ward and travelling by car for is affordable.

The drive itself is half the pleasure. From Christchurch, just over six kilometres gets you to Ward Beach, or further north, explore the river environment at Pelorus Bridge. If it’s it’s four unhurried hours of coastal scenery, seal more vigorous activity you want, The Whale Trail has now colonies, dramatic headlands, and the anticipation of the landscape opening up into the golden Wairau Valley. opened up between Tuamarino and Ward, and the classic robust activity is walking or biking the Queen Charlotte Track.

Arrive Friday afternoon, and you’re already somewhere Another tip is that many people have no idea about that feels genuinely far away.

Marlborough’s extraordinary offering of nautical and And once in Marlborough, you don’t have to expend aviation history, so make sure you do a bit of research on too much energy to enjoy yourself, whether on land local museums before you visit the region. There are also or sea. Just wander through the marinas at Picton, some great deals on, so make sure you visit the region’s Havelock or Waikawa, and you can literally let your website and treat yourself and your loved ones this spring. imagination run away. marlboroughnz.com 51

DESTINATION

SPRING IN ARROWTOWN SAVOUR

EXPLORE

Spring is the ideal season to explore Arrowtown’s spectacular network of walking and biking trails. Follow the picturesque Arrow River Trail, tackle the scenic Wharehuanui Trail (Arthurs Point to Arrowtown), or wander through native bush and historic gold mining landscapes. Whether you prefer a leisurely riverside stroll or an adventure on two wheels, every trail showcases the spectacular alpine landscapes that surround the village. arrowtown.com STAY

Why rush home when you can wake up in one of New Zealand’s most beautiful small towns?* Arrowtown offers an exceptional collection of luxury accommodation, from elegant boutique lodges and stylish private retreats to a five-star resort. Wake to crisp mountain air, stroll amongst boutique shops, then slow the pace and savour everything that makes Arrowtown unique.

Arrowtown’s restaurant scene comes into its own in spring. From elegant restaurants housed within beautifully restored heritage buildings to intimate courtyards with garden settings, every meal is enhanced by exceptional food and genuine southern hospitality.

Whether you’re celebrating a special occasion or enjoying a leisurely lunch after exploring the village, Arrowtown offers memorable dining in one of New Zealand’s most beautiful small towns.* arrowtown.com

millbrook.co.nz DISCOVER

Spring is the perfect time to discover Arrowtown’s boutique shopping scene. Wander historic Buckingham Street and explore an expansive collection of fashion, jewellery, homewares, art, gifts, and locally made products. With blossoms in bloom and welcoming stores down hidden alleys, shopping here becomes more than retail – it’s a chance to discover one-of-a-kind treasures you won’t find anywhere else. arrowtown.com * Winner of New Zealand’s Most Beautiful Small Town Award in 2020 and 2023

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DESTINATION

IT’S OUT THERE! EAT

EXPLORE

Discover New Zealand’s newest high-country walking experience. RockRidge is a two-night, 31-kilometre walk in Windwhistle, Canterbury, just one hour west of Christchurch. Created by neighbouring farming families, the trail winds through private high-country farmland, native bush, and tussockcovered tops, with sweeping views across the Canterbury Plains and the Southern Alps. This all-inclusive experience combines spectacular walking with stays in beautifully restored high-country accommodation, gourmet meals featuring local produce, luggage transfers, and warm, genuine country hospitality. Bookings are now open for October 2026–May 2027.

The Dunedin Symphony Orchestra celebrates 60 years with a spectacular gala in the Dunedin Town Hall. Michael Houstoun and Jonathan Lemalu join the orchestra for an evening featuring Shostakovich, Mozart, Smetana, and Stravinsky, conducted by Principal Guest Conductor James Judd on 19 September.

Delicious goodness is coming to South Canterbury this month, as the region gears up for the seventh annual SCOFF event, South Canterbury Outstanding Food Festival.

Running from 11–27 September, eateries across the Timaru, Mackenzie, and Waimate districts take part by creating a SCOFF special highlighting locally produced or manufactured items. Anything goes – from colourful cocktails to irresistible dreamy desserts or crave-worthy main meals! New for 2026 is a people’s choice award, and up for grabs is a fabulous prize of Air New Zealand flight vouchers worth up to $1000. Stay for a night or a weekend and join the fun.

dso.org.nz

scoffsc.nz

rockridge.nz ENTERTAIN

CONNECT WITH NATURE THIS SPRING AKAROA NATURE CRUISE $215 FOR 2 ADULTS (SAVE $45)

*

Promo code: DOUBLEDEAL

AKAROA, CANTERBURY

Book online | www.blackcat.co.nz

Six courses. One unforgettable evening.

The finest of @Tony’s showcased in the Signature Tasting Menu, from pristine sashimi and teppanyaki seafood to premium eye fillet and our iconic Teppan Banana Brûlée.

Thoughtfully crafted, beautifully presented, and designed to be shared. $89 per person 85 Riccarton Road, Riccarton · 03 341 6608 | 2 Waterman Place, Ferrymead · 03 348 5644 teppanyaki.co.nz

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Food, glorious food

Sophie Petersen Food Editor | @fulltimetart

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hen people meet me now, they probably assume I’ve always been somewhere in the world of food and hospitality. I write about food, design cakes, and cater through my business, Full Time Tart. But, as is often the case with makers, the thing we create now isn’t necessarily where our story begins. You’d be forgiven for not knowing that mine started somewhere quite different.

My professional career began in the theatre. It might seem a world away from food, but the more I think about it, the more the two have in common.

A good performance takes you somewhere. So does a good meal. There’s the anticipation, an enticing setting, pacing, and all the little details that build a sense of occasion. On stage, the smallest gesture can change the feel of a scene. In food, the same can be said for a squeeze of lemon, a sprinkle of salt, or the right plate.

Think about the meals you remember most. It’s rarely just the dish itself. It’s who you were sat beside, the bottle of Pinot that disappeared a little too quickly, the restaurant you discovered on a winter getaway, or the

Hiring? We know a few people.

We know Canterbury businesses need great people to keep things moving.

We’ll connect you with local, ready-to-work candidates.

Let’s work together.

Contact: Regan Jackson Email: regan.jackson002@msd.govt.nz

birthday cake that somehow tasted even better because everyone you loved was gathered around it singing. Food is storytelling. And in some ways, I’d argue that a dinner out is the most immersive form of theatre there is. There’s no fourth wall, no audience sitting silently in the dark.

You’re right there in the middle of it, eating the props and hopefully enjoying the performance.

Musical theatre has been telling us for years that food and performance belong together. Oliver! gives us an entire song dedicated to the glorious pursuit of food, while Beauty and the Beast’s “Be Our Guest” is perhaps the ultimate theatrical expression of hospitality.

Perhaps that is what ultimately drew me towards food. I loved the creativity of theatre, but I also loved the connection. A plate can tell you where someone comes from, what they care about and how they see the world, while a table becomes its own kind of stage. Only this time, everyone gets to be part of the cast.

So while I may have swapped the stage lights for the kitchen, dining room, and food pages, perhaps I haven’t changed careers quite as dramatically as I thought.

Jeremy Stevens and Michael Rowland-Jones

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YOUR NO. 4 ON MANSFIELD

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“It’s a very full-circle moment. My first job was at a Hall & Woodhouse pub as a kitchenhand as a 13-year-old.”

There are also the classic Kiwi favourites on tap – Monteith’s and Tuatara. For the vino lovers, there’s a range of champagne and sparkling, from Ruinart Blanc de Blanc to Moët and Cloudy Bay Pelorus; the rest of the list is well-refined with New Zealand and international labels.

The food continues that English-meets-Kiwi pub philosophy.

There are classics done properly: scotch egg and mustard; fish and chips with mushy peas and tartare sauce; Wagyu and white pepper banger with horseradish mash and caramelised onion jus; and the No. 4 pie with mash, salad, and gravy.

For a real treat, there is the Beef Wellington with potato gratin, baby carrots, broccolini, and red wine jus. Also on the menu is a selection of other dishes that cater to all tastes.

And, because no proper pub meal should end without pudding, there’s chocolate fondant with cherry compote and vanilla mascarpone, sticky date pudding with salted caramel, vanilla ice cream, and honeycomb, and a classic fruit crumble.

Jeremy and the team are looking forward to summer, and particularly Cup Week.

No. 4’s A Day Not at the Races will offer tables of 10 for $650, including two bottles of Moët, two platters, and two cocktail trees. And the table is all yours for the day. Big screens, music, and all the racing action are promised.

For those actually heading trackside, there’s also a Cup Day Breakfast, with Cloudy Bay Pelorus and the option of a $10 one-way bus to the races.

New look, new menu, new era – but importantly, still No. 4. Just with its proper pub credentials turned up a notch.

here are some places that feel like part of a neighbourhood. For almost forty years, No. 4 has been one of them.

Housed in the original Mansfield House, the Merivale institution has entered a new era as No. 4 on Mansfield, with new owners Aikmans Hospitality Group giving the much-loved restaurant and bar a considered refresh.

The challenge? Changing enough, without changing what people love about it.

“We want to promote the same No. 4, not reinvent the wheel,” owner Jeremy Stevens says. “We are trying to amplify its proper pub feel. There will be the same excellent service from across the group.”

That “proper pub” feeling is evident throughout the extensive renovations. Plush new seating and bar leaners meet velvet curtains, while the restaurant has been given greater intimacy and privacy from the bar space.

There’s a striking illuminated ceiling, new joinery and fittings at the bar, patina mirrors, and plenty of thoughtful nods to the building’s heritage.

Even the carpet tells a story, retaining a traditional Axminster-style pattern, while classic English scenes, including the hunt, feature in artwork throughout.

The Library remains one of the building’s most beautiful spaces, but has been elevated to make it far more functional. Complete with original fireplace and woodwork, it can be opened to the bar or closed off, creating a lovely spot for private functions.

Outside, things have opened up too, with a lighter, brighter space designed to be enjoyed year-round – and it is dog-friendly.

And then there’s the beer. Cassels Milk Stout is available on hand pull, joined by Cornish beers and brews from Jeremy’s hometown of Blandford, including Hall & Woodhouse’s Badger Beers.

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Life of pie There could very well be an entire encyclopaedia dedicated to the pies of Canterbury.

From humble bakeries and country stores to cafés putting decidedly fancy fillings beneath their pastry lids, there is no shortage of contenders when it comes to a good old-fashioned pie. So, rather than attempt the impossible task of naming them all, Avenues food editor Sophie Petersen has taken the easy way out with her personal pie roll call.

LITTLE RIVER CAFÉ & STORE

AMBERLEY PIES

WHITE RABBIT GARDEN CAFÉ

4237 Christchurch-Akaroa Road, Little River @little.river.cafe_

1 Markham Street, Amberley and 2 Good Street, Rangiora @amberleypies

1683 Christchurch-Akaroa Road,, Gebbies Valley @thewhiterabbitgardencafe

After a few quiet months on the main street of Little River, following the February flooding that forced the temporary closure of this much-loved café, the doors are finally reopening. A huge amount of work has gone into bringing the café back to its former glory, and the cabinetry is once again stocked and ready for hungry visitors and locals. When you do make the trip, make sure you reach for the beef cheek pie. Rich, slow-cooked beef cheek tucked beneath a golden pastry lid makes for a pretty compelling reason to stop. It’s wonderful to see this local institution back in action, with the café, general store, and gallery all working in harmony side by side once again. Even better, there’s a very good pie waiting inside.

I discovered Amberley Pies in the most modern of ways: driving through Amberley, craving a pie, and conducting a very serious Google search for “pies in Amberley”. One search later, there I was, meeting Billy, quite possibly the most passionate pie man I’ve ever come across. And that passion clearly runs in the family, because the Hansfords are turning out what I’d very happily call the perfect pie.

There’s a buttery shortcrust base, topped with beautifully flaky, laminated puff pastry, but naturally, it’s what’s beneath the lid that counts. Think brisket and bourbon, slowcooked meats braised in local wines, hoki, and pork belly. My favourite, however, is the Texas Twinkie: jalapeño, beef, and cheese. And remember to: “Always blow on the pie!”

Sometimes the most unassuming places are home to the greatest hidden delicacies. I’m lucky enough to drive past the White Rabbit Garden Café on my way home, but if you find yourself travelling the Christchurch-Akaroa Road, consider this your sign to pull over. The pork belly and apple pie is the one to seek out. Rustic in form, it’s loaded with tender pork belly and sweet slices of apple, then served with salty, crisp crackling and little pots of apple sauce and gravy. It’s a glorious combination of rich, savoury, and sweet, and exactly the kind of pie that makes a countryroad pit stop feel entirely justified. If you’re a keen cyclist, make a loop over Gebbies Pass and reward yourself with this hearty pie to fuel the journey home.

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TRAITEUR OF MERIVALE 209 Papanui Road @traiteureuropeanbutchery Personally, I would regard these awards as perhaps the biggest night on the New Zealand culinary calendar. And no, it wasn’t Michelin. It was the 2026 New Zealand Bakels Supreme Pie Awards. Patriotism for pies, as you well know, runs deep in this country. And I couldn’t be prouder of Traiteur of Merivale baker Anthea, who brought home the Gold award in the Café Boutique category for her oven-roasted pear with vanilla, caramel, and ginger pie. This pie is a perfect wee casing of sweet shortcrust pastry, cradling a fragrant pear filling that has been kissed by all the right spices to make any cold day feel warm and cosy. Run, don’t walk. This award-winning pie is a hot commodity, so get in quick. And skip the fridge. This pie is best eaten at room temperature, when all those delicious flavours can really shine.

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Peking Roast Chicken WITH ORANGE & HOISIN SAUCE From Bayleys Canterbury, who have shaped the six-year Bayleys Plate Up for a Purpose campaign, comes Entertaining at Home by Sue Heazlewood of Tangleby Gardens – a collection of recipes designed to bring a little restaurant magic to your own table. The cookbook celebrates the chefs, venues, and community champions with recipes thoughtfully adapted for home cooks. Whether you’re hosting a crowd or simply making an ordinary night feel special, these dishes invite you to cook, share, and enjoy.

SERVES 4

1 whole chicken ½ teaspoon five-spice powder 2 tablespoons maple syrup Five-Spice Marinade ¼ cup light soy sauce 2 tablespoons dark soy sauce 1 tablespoon sugar 1 teaspoon five-spice powder 5–6 slices fresh ginger

Orange & Hoisin Sauce ⅔ cup fresh orange juice (about 4 oranges) ¼ cup honey 4 cloves garlic, crushed 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 slice fresh ginger, about 2cm long 1 tablespoon sesame oil 1 teaspoon cornflour mixed with 1 tablespoon water

Lightly dust the inside of the chicken with five-spice powder.

To make the five-spice marinade, mix all the ingredients in a large snap-lock bag. Add the chicken and coat well with the marinade.

Refrigerate overnight. Remove the chicken from the refrigerator 30 minutes prior to cooking and transfer it to a large plate.

Remove the ginger from the marinade and add it to the cavity of the chicken. Transfer the marinade to a small saucepan. Simmer over a medium heat for 5–10 minutes. Add the maple syrup and set aside for basting the chicken.

Preheat the oven to 180ºC (160ºC fan bake). Place a cooking rack over a roasting dish and place the chicken on the rack. Roast for about 1 hour 40 minutes or until the chicken reaches an internal temperature of 74ºC, basting with the maple marinade after 20 minutes, then every 15 minutes after that. Remove from the oven, cover with foil and leave to rest for 15 minutes before carving.

For the orange and hoisin sauce, place all the ingredients except the cornflour mixture into a small saucepan. Whisk the mixture while it comes to a simmer. Add in the cornflour mixture and whisk until the sauce thickens.

Serve the chicken with the orange and hoisin sauce. entertainingathome.co.nz | tangleby.co.nz 60

END OF YEAR & CHRISTMAS FUNCTIONS

SEASONAL MENUS. GREAT WINE.

MAKE A NIGHT OF IT United in flame. Unique in flavour.

Bar Yoku introduces imōto, our little sister.

居酒 屋

妹 The Welder, 20 Welles Street Christchurch Central baryoku.co.nz

FROM INTIMATE LUNCHES TO FULL-BLOWN CHRISTMAS PARTIES, CELEBRATE THE END OF THE YEAR AT EARL. EARL.CO.NZ

imoto.co.nz

YOUR INNER-CITY OASIS. Where rooftop dining meets high energy hospitality, Mr. Brightside is all about bold Nikkei cuisine, great cocktails, good music and long afternoons that roll into late nights.

Open Wednesday to Sunday, think long weekend lunches, sunset champagne, social dining with friends and DJs into the evening – all set above the city.

HOW WELLNESS SHOULD FEEL. All inclusive health club memberships from $79 / week.

bookings@mrbrightside.co.nz | 0508 538 354 mrbrightside.co.nz

MOVE. RECOVER. CONNECT.

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PUT SPRING IN YOUR STEP

IT’S NUTS

MĀNUKA MEADOW

MAKE DAD’S DAY

Pic’s Peanut Butter is turning up the flavour with two tempting new additions. Honey Peanut Butter combines freshly roasted peanuts with South Island bush honey from Nelson’s Bio Honey for a rich, creamy spread. For those who prefer a little heat, Chilli Peanut Butter pairs crunchy peanut butter with Pepper & Me’s Sesh Oil for a delicious savoury kick.

What if you could put Canterbury in spring in a glass? That’s what Zodiac’s Arnie has done. In the Mānuka Meadow, Arnie combines the flavours of mānuka honey, sauvignon blanc, apple juice, thyme, elderflower, and citrus – all brought together with an egg white foam.

Delicious. The best gin sour you’ll ever have. Try it at Zodiac or check out Avenues’ socials for the recipe.

Make Father’s Day one to savour with The Falcon, Cardrona Distillery’s flagship single malt and mostawarded whisky. A marriage of three hand-selected casks – ex-Oloroso Sherry, ex-Bourbon, and ex-Pinot Noir – it delivers notes of burnt toffee, vanilla cream, pepper, and sunscorched nectarine. Named after New Zealand’s native kārearea falcon, it’s now available in a 375 ml bottle.

picspeanutbutter.com

zodiacbar.co.nz

cardronadistillery.co.nz

DINE IN STYLE There are few Christchurch evenings quite like this. Aboard a carefully restored 1920s tramcar, the Christchurch Tramway Restaurant pairs a curated seasonal menu with a leisurely journey through the central city at night – a distinctly local, nostalgic experience on the only operating dining tram in New Zealand. Enjoy the new spring menu from 1 September, plus the return of 5pm services for summer, alongside daily 7.30pm departures. Visit the Christchurch Tramway Restaurant website to plan your next city dining experience. christchurchattractions.nz

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Live the Life You Deserve at Holly Lea N E W A PA RT M E N T S O P E N N OW

123 Fendalton Road, Christchurch 03 351 7764

hollylea.co.nz

HUMANS OF ŌTAUTAHI

Grae ILAM

“I started hormones on 3 March 2020, and then my dad was very sick with cancer; unfortunately, he passed away on 22 March. Three days later, we were in lockdown with COVID. I was hormonal, grieving, and locked down. It was a wild time. But it did give me the space to grieve and come into my body before going back out to the world.

“All this led to me making Homecoming – it’s a psychological thriller about coming out to your parents over dinner. I often say this is my anxiety disorder on screen. It was a very emotionally intense time for me coming out to them, and they are absolutely fantastic now, though Dad doesn’t speak to me anymore… because he has passed!

You gotta laugh, right? You gotta laugh, or you cry.

“What I really want to do with filmmaking is bring authenticity to trans storytelling, bring empathy and care to show that we are people, to humanise us. I have a voice, and the capability to use it.

“Ultimately, it does end up being a story of hope.”

“I had always been very feminine growing up. Society basically said, ‘Boys don’t do that,’ so I repressed it hard.

“I met my wife in my first year of university. On the first date, Michelle told me that she was bi; she’s very open.

About a month in, I was like, this is who I am. I called myself a crossdresser because, honestly, anything more than that was kind of scary. She talked to me about gender fluidity, and I was like, “Okay, this feels right for me”. So, some days I’d be presenting male, some days female; and then I was like, “Oh, I might be trans”. Yeah, this is me. It took a good three or four years to properly come to terms because I just wanted to be society’s view of normal. But you can’t help who you are.

“At age 26, I started hormone replacement therapy, taking estrogen and seeing myself grow into the person I’ve always been. I’ve never felt so confident and so happy, and so right in my body, and myself in my mind. Love that for me, it’s a great time.

facebook.com/humansofchch This story is part of a Rainbow Inclusivity Campaign, a collaboration between InCommon, Humans of Christchurch Ōtautahi, and Christchurch Pride.

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