PALATE

Jax Hamilton, Food Editor jaxhamilton.co.nz When I close my eyes on the first day of December, my body tells me I should expect dark wintery days. My fingers tingle for woollen mittens, and my neck has serious scarf expectations.

Gossamer breath, mulled wine, roasted chestnuts, winter flurries, central heating, and plates heaped with roast dinners, swimming in rich, thick gravy. For the first 35 years of my life, this is what I came to expect from living in the Northern Hemisphere.

When I open my eyes, however, my reality is very different. Spring is in full flourish, and my garden pregnant with bursting buds, salad greens, fruits, and vegetables. With winter boots all packed away, my toes welcome the relief of bare feet on sand and jandals. The days are long, my sleeves are short, and most importantly, it’s time to clean my BBQ – hahaha!

Regardless of the hemisphere within which I reside, I absolutely adore Christmas. My tree goes up on December 1, and you can bet I’ve meticulously constructed and coordinated my wrapping paper and decorations. Most of the time, I make my own, usually dependent on the past 11 months.

This year, because I so miss overseas travel, my tree will be adorned with small globes and ribbons flowing from branch to branch, uniting each as a sign of worldwide community. Friggin’ deep, I know. I believe having a reminder of our collective struggle and combined humanity is essential.

Of course, the festive season is also all about family, friends, and celebration. The glorious thing about living deep within the South Pacific is, over Christmas, we get to enjoy long, hot days and warm sultry evenings.

I’m a curious night bird and love to investigate what’s available and stretch my 24 hours out for as long as possible. I’m talking shopping, cinema, cocktails, dinner. A short walk, then somewhere to perch over flickering candles, a steaming Irish whiskey, and a plate of something naughty and sweet – or savoury and crunchy – chattering away until the clock strikes 12.

Late night treats for warm sultry evenings.

THE LAST WORD

31 New Regent Street , Central City lastword.co.nz 149 Gloucester Street, Central City fransitalian.co.nz 127 Hackthorne Road, Cashmere duskbar.co.nz

FRANCESCA’S ITALIAN KITCHEN DUSK BAR

Walking into the Last Word is like stepping into the living room of an old, wise friend who just wants the best for you. Open fires and spongy sofas. Tin trays and dancing candles. A deep hug of moments and whatnots, with whiskey and wine. Something is comforting about flicking through the multipage menu of choices, from old school cocktails or a dram from one of the 500 bottles of in-house global whiskey. Open till late; you can while away the evening over a platter of European antipasto, pop next door to Rollickin Gelato and grab a sticky pud, or just sip away whilst nibbling a slab of artisan chocolate. When the night’s over and the hug released, New Regent Street is the perfect magical platform from which to head home. If I only had $20 left in the world or the request for my last ever meal, it would be the tiramisu at Francesca’s. Light, creamy, just sweet enough. There is texture, body, and a deep dusting of cocoa powder to ensure your entire spoon is fully coated to slowly tease and melt the velvety mascarpone filling on the heat of your tongue. Grab your vibe or your tribe and spend a moment caressing this dessert – post-dinner or theatre, or just as the queen of ‘afters’ pick me up. In perfect partnership, their coffee is small, dark, and handsome. It treats you mean to keep you keen and is the best ever accompaniment to the tiramisu. It is sex on a spoon… can I say that? There, said it! The best place in Christchurch to watch the sunset hues transform from yellow to orange and then blaze the sky with red is the Dusk Bar. Sat high above Christchurch, with views of the whole city and beyond, you can almost touch Mother Nature. Thanks to their Filipino chef, the menu is a wonderful pan Asian fusion of snacks, large dishes, sharing platters, pizzas, plus incredible desserts. With local brewery Cassels on tap, there’s something for everyone. But you can also just grab a wine and a slice of strudel as an end of the day ritual. For a sunset table, be sure to book. Open for breakfast all through the day until 9:30pm. So feel free to take your time, as Mother does her thing.

C1 ESPRESSO

185 High Street, Christchurch coffee.c1espresso.co.nz

I love that something can be insignificant and innocent during the day, like a park, for instance, then at night becomes mysterious and full of magic; the woods! C1 has this dual personality. It is a daytime bolt hole for shoppers, office workers, pedestrian city dwellers, students, and the odd corporate lunch. Then once the clock strikes 7pm, a whole different breed of clientele emerges. Leather satchels and dusty books. Linen overcoats with Burberry check versus yoga mats and guitar cases. Wrinkled cinema tickets and groovy glasses. Singles punctuate the tables with an occasional glance and side smile, welcoming each other into this safe night fraternity. Regardless, the menu matches the clientele, with a wonderful collection of cakes, biscuits, and sweet treats. But for me, it is the selection of locally curated Golden Panther teas, delivered in little matchboxes, divided into two – one for now and one for later. The chocolatey tisanes to white witch infusions and calming aromatics capture my heart. The food menu is available from 7am until 8:30pm. A collection of full meat and well balanced plant-based dishes, all delivered, of course, via the overhead pneumatic tube system. All in all, it brings to mind that curious poem by Anon “There was a man of double deed….”

V I S I T THE QUARTERS THIS SUMMER

The Quarters is open Monday to Friday and Sundays 9am till 4.00pm. Dine in the cafe or outside in the Rose Garden. Enjoy live music on Sundays or order a picnic and relax in the beautiful grounds. Celebrate a special occasion with family in our Private room.

We look forward to welcoming you to the house and grounds this summer.

P: (03) 348 - 6190 E: events@thequarters.co.nz W: www.thequarters.co.nz

Chef Desmond Davies joined Te Pae Christchurch with over 20 years of experience in the hospitality sector across Malaysia, Africa, and Europe, including time in convention centres in Borneo and his native South Africa. Since arriving in New Zealand two years ago, he has worked with local suppliers to design a menu that is a true taste of Canterbury, making the most of fresh seasonal, sustainable produce and native ingredients.

Learning to forage for traditional ingredients has been a highlight of his time here, and he has enjoyed incorporating natives, such as harakeke and kawakawa into the Centre’s menu. “It’s been an amazing opportunity to put a new, distinctly local twist on my European and Asian-influenced food background.”

SERVES 6

1kg or 4 whole rumps of Te Mana Lamb

Rump (or any lamb rump), with cap on 550g of kumara 25g of butter 50ml of coconut cream 40ml of olive oil 2 eggplants each, cut into 1cm cubes 100g of white onion, diced 10g crushed garlic 1 red capsicum each, diced 1/2 tsp dried kawakawa leaves (alternative: dried basil) 500g of baby carrots 1 tsp of honey 100g of pomegranate seeds Lamb Season the lamb rumps with salt and pepper. In a hot pan, seal the rumps, cook the fat side down until crispy, and seal the other sides. Put the lamb in a hot oven at 200°C and cook through, using a probe thermometer to cook lamb to 60°C. Allow to rest for 10 mins before slicing into 2cm slices. Once plated, garnish with fresh pomegranate seeds.

Kumara Purée Cook kumara in salted water until soft; drain off water. Mash with butter and coconut cream.

Kawakawa, Eggplant, and Red Capsicum Combine the onion, garlic, red capsicum, eggplant, olive oil, and kawakawa in a medium saucepan over low heat and cook, occasionally stirring for 8–10 minutes or until eggplant softens. Spoon over plated kumara purée, and serve warm.

Honey Glazed Baby Carrots Cook the baby carrots in salted water. Once tender, place the carrots in a saucepan, spoon over the honey, and toss the carrots until they are all coated with honey.