Avenues, October 2023

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HRIS T C HURC

IN SPRING

ON SHOW IN SPRING:

Silver Ferns v England Roses – 24 Sept

Akaroa French Festival – 6-8 Oct

Crater Rim Ultra – 15 Oct

Christchurch Big Band Festival – 19-23 Oct

The Chicks – 30-31 Oct

NZ Agricultural Show – 15-17 Nov

FAST5 Netball World Series – 11-12 Nov

The Corrs Down Under with Natalie Imbruglia – 11 Nov

NZ Cup Week Riccarton Park – 11, 15, 18 Nov

IRT NZ Trotting Cup Day – 14 Nov

Freestyle Kings – 2 Dec

ALWAYS ON SHOW:

Akaroa Dolphins

Ballooning Canterbury

Christchurch Art Gallery

Christchurch Attractions

Orana Wildlife Park

Tussock Hill

Christchurch Adventure Park

International Antarctic Centre

The Crossing

Riverside Market

The Terrace

YEAH

Roca – from the award-winning team at King of Snake. Cooked with fire and smoke, superb!

The wētāpunga, the largest giant wētā, returning to forests.

Ballantynes’ new Ladies Shoes department. Chic!

Brunch at Majestic at Mayfair. One of the best.

Resene Awaken is a soulful pale terracotta, softened with mango and apricot undertones.

NAH

Pollen. Who nose how we’ll get through this?

The incessant deep hum of distant roadworks. They’re not so great close up either.

Houseplants inexplicably dying. We pour our lives into these green babies!

The constant rearrangement of your local supermarket. Why isn’t all the canned food together?

A toxic leak into a North Canterbury creek. Simply not good enough.

EDITOR’S NOTE

Garden city

Do you love spring in Ōtautahi as much as I do?

Hagley Park is in full bloom. Young mums are busy posing their babies amongst the hosts of daffodils, all hoping for that perfect and perhaps most iconic of Christchurch pictures for the family album. If you’re anything like me, I’m sure you’ll have childhood photos amongst the beautiful but ever-fleeting fields of gold… beside the lake, beneath the trees, fluttering and dancing in the breeze.

As a child, I recall going to the New Zealand Agricultural Show, eating hot dogs longer than my arms, thick dollops of tomato sauce dripping down my hands, or, as I got older, cheering on Father Christmas (the racehorse) at the New Zealand Trotting Cup. There are so many great things about springtime in Canterbury.

Like the spring growth, as we venture out into the milky sun, the events calendar ramps right up, and people start to come together for good times and a little fun. We celebrate the arts, world-class sporting heroes, innovative businesses, and diverse communities; the calendar is full, and we wouldn’t have it any other way.

Get out in nature and celebrate spring with Te Ao Earth Week (18–24 September); it’s all about connection, taking action, and being future positive. The Christchurch Big Band Festival is a five-day music festival (Labour weekend), the Silver Ferns are in town (24 September), and the Crater Rim Ultra is a must-do event for trail runners (15 October).

We have a strikingly beautiful and vibrant city, and it’s all ‘on show’.

Yours,

Liam Stretch Editor

9am

Tues 14 Nov & Sat 18 Nov

5 sublime cocktails

2 delicious courses

$75pp

BOOK NOW ZODIACBAR.CO.NZ

(Large groups welcome)

Photography: Frames for your heart / Unsplash

THE TEAM

Publisher Lisa Phelan lisa@27publishers.co.nz

Editor Liam Stretch liam@27publishers.co.nz

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

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

Food Editor Sam Parish sam@27publishers.co.nz

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

PRINT

Blueprint, Christchurch

CONTRIBUTORS & PHOTOGRAPHERS

Kim Newth, Hannah Harte, Lynette McFadden, Richard Dalman, Zane Tate, Michel Hollis, Dominic Blissett, Centuri Chan, Sarah Mankelow, Neil Macbeth, Dr Reuben Woods, Chloe Mundy, Georgia Summerton, David Boyte, Rhian Calder, Kate Underwood, Sam Parish, Jacob Kesha, St Margaret’s College, Stuff Limited, Chelita Zainey, Lucy Oliver

CONTACT US

hello@27publishers.co.nz

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Avenues.net.nz

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THE MAGAZINE CHRISTCHURCH LIVES BY

Heading dog Charm brings ducks into line at the New Zealand Agricultural Show

NZ Cup and Show Week

The New Zealand Agricultural Show

15–17 NOVEMBER

All your favourites are back, with exciting new additions!

• New look interactive children’s farmyard

• VIP Corporate Tent, featuring a live Painted Cow Auction

• Axeman Competition with a chance to win a Suzuki Swift

• Thursday night Barn Dance with artisan food trucks

• Kids’ activities with Kiwi icon Suzy Cato

FREE for kids up to 16 years, and it will be an action-packed Show of FREE events for Kids.

NZ Cup Week Riccarton Park

SATURDAY 11 NOVEMBER

Al Basti Equiworld Dubai New Zealand 2000 Guineas with Sir Dave Dobbyn live*

WEDNESDAY 15 NOVEMBER

Coupland’s Bakeries Mile and Fashion in the Field

SATURDAY 18 NOVEMBER

Martin Collins New Zealand Cup, Barneswood Farm NZ 1000 Guineas, and Fashion In The Field plus party at the ZM Entertainment Zone

Limited Promenade Hospitality still available – a stylish elevated marquee area with magnificent views of world-class racing action, all-inclusive food and beverage package.

* All you need is a GA ticket to enjoy Dave Dobbyn’s performance after the last race. The stage will feature entertainment throughout the day.

LiVE MUSIC

TOO FOX TO TROT

What does the fox say? He says, put me on a plate! This mystical Ketunmarja plate in the fox berry pattern features foxes that have crept at dusk into a garden with little birds sitting in a yew tree. They’re dishwasher, oven, microwave, and freezer safe; build your set with matching mugs and cups.

boltofcloth.com

BED TIME

SCHOOL’S IN

Just off State Highway One in a former school building in Waikuku is the Old School Collective. Here, you’ll find boutiques, cafés, and other businesses. Stop by The Office Café for some of the best sausage rolls in the game, and indulge in retail therapy at Billies Kitchen Shop and Louis Living before getting your hair done at Room Four. osc.nz

Create a beautifully ambient interior with M.M Linen’s Livie Bedspread Set in a subtle and calming moss green/grey. This luxuriously soft yet relaxed-in-style textured jacquard cotton blend bedspread is styled with their stunning Hathaway Wall Mural. Spring has well and truly sprung at M.M Linen with their new season Spring/Summer collection available now. Inspired by botanicals and the colours of nature, discover their latest collection of bedding, homewares, and accessories, bringing renewed optimism for the warmer months ahead. Visit their Christchurch Elmwood store, 5 Normans Road, Monday to Saturday, or shop online anytime at mmlinen.com. mmlinen.com

A CELEBRATION OF HERITAGE

The Ferrymead Extravaganza (October 22) features the best of what the heritage park and its societies have to offer. The rare collections of fire engines and phonographic sound machines will be on show. The aeronauts open their workshop doors boasting a wooden Vickers Viscount and one of only 34 surviving de Havilland Mosquitos. Explore exhibits from Rural History, Model Railroad, Printing, and Theatre societies. The ticket covers entry, bouncy castles, a petting zoo, pony rides, face painting, entertainment, unlimited tram rides, and access to all displays, including old-fashioned games and penny farthing shows. The steam locomotive will be running at an additional cost. ferrymead.org.nz

TE WHARE TAPERE

Te Whare Tapere is a Māori arts space at Te Matatiki Toi Ora The Arts Centre. This dedicated space is run by Māori artists for Māori artists and others. Te Whare Tapere is not a Europeanstyle gallery but a multidisciplinary, indigenous house of storytelling, where the sharing of knowledge is encouraged. artscentre.org.nz

FASHION FORWARD

Building on a history of being Canterbury’s most fashionable event, the latest feather in Cup Week’s fascinator is the Tea House Fashion Precinct at Riccarton Park, proudly sponsored by The Ned wine. Saturday 18 November is set to offer an unforgettable experience. With ticketed fashion table seating, you’ll enjoy delectable food, first drinks, and prime views of the fashion runway. For general admission ticket holders, the fun continues on The Ned Fashion Lawn, featuring a dedicated bar, extra seating, and music. But that’s not all! Don’t miss out on the fashion extravaganza on 15 November during the Wednesday races, complete with a thrilling Fashion in the Field competition. riccartonpark.nz

CHIP IN THE BLOCK

Bringing life to someone else’s junk, Cryobots are reminiscent of little soldiers of the past. Constructed from obsolete technology, these micro machines have a technological soul of their own, frozen in time in clear resin. These are perfect for your desk – join the army against waste.

cryobots.felt.co.nz

CREATIVE CERAMICS AT ESSEX STREET

27 Essex Street is an artistic hub where three unique businesses converge to support, design, and craft local handmade ceramics. Explore a pottery wonderland offering everything you need to create your masterpieces, including ingredients and locally designed tools. Discover ceramic treasures to adorn your home, or embark on a journey to learn the art of pottery. Experience the magic of these local makers, creators, and experts: General Pottery, Keep Ceramics, and Clae. Pop by and find yourself a ceramic treasure to keep and inspire you. Plenty of on street carparking is available, just off Fitzgerald Ave. generalpottery.co.nz | clae.nz | keepceramics.co.nz

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From grand statements to delicate jewellery

Large and small sculptural pieces by some of the country’s best artists will be on show and on sale at Te Matatiki Toi Ora The Arts Centre this month.

Koji Miyazaki, contemporary jeweller and director at Form Gallery, will again curate the Sculpture Festival (14-29 October), now in its fourth year. The result is an exuberant diversity across some 300 artworks in ceramics, jewellery, sculpture, glass, and multimedia.

There are plenty of affordable artworks available, with prices starting around $85, as well as genuine investment pieces. Displays include glass by Graeme Hitchcock, ceramics by Katie Gold, John Parker, Rick Rudd, and Chris Weaver, sculpture by Tony Matthews,

and jewellery by Lynn Kelly. Plenty of familiar names, as well as fresh finds, await.

During opening weekend (14–15 October), people can watch the artists at work and learn some techniques themselves at the creative workshops. Although the artist-led workshops are ticketed (now in beautifully restored spaces), entry to the exhibition itself is free.

Smaller works will be on display in the Great Hall, from 10am to 5pm daily. Larger works will be installed in the North and South Quad, where the public can view them at any time.

Proceeds from the sale of work benefit the artists and Te Matatiki Toi Ora The Arts Centre. The festival is also supported by the Farina Thompson Charitable Trust, proudly managed by Perpetual Guardian. artscentre.org.nz

Art Content is a specialist insurance and market valuation service for New Zealand art established by Dr. Warren Feeney who brings over four decades of working professionally in the arts to his services, encompassing valuations for individuals, families, trusts, public collections, estates and property division.

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+64 27 235 1 540

www.artcontent.co.nz

FINDING THE FORCE

The latest addition to the ever-expanding Star Wars media universe is Ahsoka

Following the title character, this actionpacked fantasy action-drama reveals its attention to classically Star Wars elements while forging its own path in the genre. It’s a standout from Disney’s recent renditions. You’ll explore new planets, characters, and storylines in a galaxy far, far away.

GROW YOUR OWN WAY

Now’s the season to start your summer vegetable garden. Jo McCarroll helps you get started. Jo has been the editor of NZ Gardener for 15 years, and this experience shows, with her keen understanding broken down into simple-to-follow, foolproof steps. No patch is too big or too small; Jo has covered all the bases in Vege Patch from Scratch. Available 12 October.

PLOT PLOT

Premiering to local audiences at the NZIFF, The Anatomy of a Fall, is a twisty courtroom drama centring on German writer Sandra (played by Sandra Hüller) trying to prove her innocence in the wake of her husband’s mysterious death. This is a film that will have you questioning the outcome long after you’ve left the cinema or your lounge suite. A must watch for 2023.

FOR YOUNG AND OLD

Suzy Cato has teamed up with Ōtautahi Christchurch-based children’s music makers Loopy Tunes to create the kids’ track of the year, and yes, parents, you’ll be boogying too! Toro Like A Kakīroa is a bilingual track guaranteed to get your little one learning and dancing all day! You can stream it on Spotify. Keep an eye out for weekly sessions and preschool visits.

+64 3 366 5445 design@dalman.co.nz dalman.co.nz

Dogs on bikes

This year’s Biketober Festival of Cycling includes a special ride for dogs. It’s the first event of its kind in the city, and for Michele Hollis, the appeal is obvious.

When we got our cargo bike, it seemed logical to take our retired working dog, Jess, along for the ride. Dogs like putting their heads out car windows, so we figured Jess would enjoy having the full surround-smell experience in a big bike box.

We talked to the guys at Frontal Lobe, Sydenham, who created a box fit for canine royalty. Jess was already ten years old and a solid 30 kilos when she started her cycling career. In the end, it was much easier for us to bike than to load the old girl into the car, and she loved it.

For her first trip, we chucked Jess in without much thought and took off. Her longest ride was Tai Tapu to Little River on the rail trail.

In hindsight, a structured introduction is kinder. Douglas Horrell, co-organiser of Dogs on Bikes, has a great blog post about training his beautiful greyhound Luna for her “couch on wheels” at cyclingchristchurch.co.nz.

I don’t know how many dogs in Christchurch ride on bikes. There’s Liam (pictured), Luna (mentioned), and at least one other greyhound. There’s a Doberman, a Bernese Mountain Dog, various small floofy pooches, and I once met a dog in a backpack up the Port Hills. I hope to see some of them on the ride. If you don’t have a dog, come anyway – because it’s hard not to grin when you see a dog on a bike!

We said goodbye to our lovely Jess last year, aged 14, and we’ve just adopted a rescue special from Dogwatch. He’s now in training for the dog ride on 29 October.

biketoberchch.nz/event/dogs-on-bikes-2023

| @dogsonbikes_otautahi

WORDS Michele Hollis PHOTOS Dominic Blissett

CUP WEEK AT AIKMANS

The Volcano Café

Artist Ghostcat

Date August 2023

Location 42 London Street, Lyttelton

Stationed several metres up a lamppost on the corner of Lyttelton’s London Street is the first installation of the Leave No Trace series. This smallscale public art trail is part of artist Ghostcat’s ambitious Ghosts on Every Corner project, a celebration of the lost places and spaces of pre-quake Ōtautahi. Focussed on less grandiose locations, Ghostcat’s miniature recreations revel in the playful details and stories that reveal the importance of these cafés, bars, venues, stores, arcades, public spaces, and more to the individuals, sub-cultures, and communities that brought them to life. On London Street, the bright yellow and red colour scheme is immediately recognisable as the iconic Volcano Café. The popular café was renowned as a lively hive of creative energy, a meeting point for actors, artists, musicians, and more. The Volcano may have fallen as a result of the Canterbury Earthquakes, but its spirit lives on as a legendary part of the portside village’s story, Ghostcat’s small tribute a physical reminder of its vibrant history and enduring memory.

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/1077

SETTING GOALS

1 THE RIGHT FIT

A great-fitting sports bra is just as essential as good sports shoes. Wearing an ‘old bra’ to go to the gym or for a run won’t give you the secure support you need! Expert assistance makes all the difference in finding the best size and style to reduce bounce. The Fitting Room can help. With a fabulous range of high-impact sports bras in D-K cup sizes from leading international brands, including Shock Absorber, Panache (pictured), and Elomi, let them ‘support’ you with their friendly, expert in-store fitting service. Book online. thefittingroom.co.nz

herbs, bio-actives, and HA visibly lifts and firms the skin and softens the appearance of fine lines and wrinkles while promoting brighter, healthierlooking skin.

alephbeauty.com

TEAMWORK

The FENTY x PUMA Avanti is born out of a collaboration between the iconic sportwear brand and popstar-comefashionista Rihanna. This new take is a nod to the brand’s history with football, comprising soft vintage leather, a fold over tongue, a gum outsole, and leather footbed.

puma.com

4 SOUNDS GOOD

Ultherapy is the only FDA-cleared non-invasive ultrasound skin-lifting treatment that stimulates collagen and tightens skin. It delivers microfocused ultrasound energy directly into specific layers of the skin to stimulate collagen production. It’s effective at firming and reducing fine lines on the delicate skin under the eyes. As the market leader in non-surgical treatments, it’s been successfully used for over two million treatments worldwide. Only available at the Skin Rejuvenation Clinic.

skinrejuvenationclinic.co.nz

CONSIDERED SKINCARE

As we age, our skin becomes more delicate and prone to damage from factors such as pollution, UV rays, and stress.

While a healthy lifestyle can help maintain youthful-looking skin, sometimes it’s not enough.

The best defence is effective natural skincare. One brand to add to your armoury is Lucia Skincare. Lucia was founded by Erith Lucia Boyd, a winemaker and horticulturist passionate about skincare and the effects of ingredients on well-being and the environment.

Her journey began when she was looking for skincare products for her daughter. After reading and researching the list of ingredients of the products on offer, she grew concerned about what was being used. Erith used her chemistry knowledge to formulate the Lucia range.

What sets Lucia Skincare apart is its commitment to using high-quality organic and natural ingredients. The brand takes pride in using botanicals rich in essential fatty acids, phenols, antioxidants, fermentations, vitamins, and minerals. All the products are made in-house and delivered fresh to the consumer, using the best possible botanical ingredients that are Eco-Cert approved and organic where possible.

One of the brand’s standout products is the Rejuvenating Serum, a wonder serum that absorbs quickly and is formulated to boost skin health. A special blend of antioxidant-rich oils of rosehip, camellia, and pomegranate, along with botanical extracts of Gotu Kola and green tea, make up this serum specifically formulated for mature skin.

Another popular product is the Vitamin C Serum, which contains a 15 per cent L-ascorbic acid and 10 per cent hyaluronic acid, as well as botanical antioxidants and Vitamin E. This custom blend helps with healthy skin, collagen production, skin texture, and hydration. Vitamin C serums must be made fresh and used within two to three months as L-ascorbic acid oxidises readily. Lucia Vitamin C Serum is made to order and dispensed in a pump bottle to reduce exposure to oxygen.

Lucia Skincare is also committed to sustainability. The brand uses eco-friendly packaging and sources its ingredients ethically, ensuring that its products have minimal environmental impact. A circular recycling initiative is where customers collect the cobalt blue glass jars and bottles and return them for sterilisation and re-use. luciaskincare.co.nz

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How good is Canterbury in the spring?

This is our time to shine, and these people and events are making our backyard that much brighter. The next few pages are a homage to our garden city on show.

DUCK, DUCK, DOG

You’ve more than likely heard of herding sheep or even herding cats. What about ducks?

For Wairau Valley farmer Donald Stuart, herding ducks is nothing out of the ordinary.

Though this new norm hasn’t always been the way for Donald, some 35 years ago, a seemingly standard rural exchange led to an extraordinary outcome.

“Back in the early 80s, I bought a young heading dog off a fella. I didn’t have any sheep. And he told me to use ducks while the dog’s young. Because a young heading dog will be able to outrun the ducks, and wherever a duck turns his head is the way he’ll go, so a dog will balance on them quite good,” Donald says.

So, never one to step back from a challenge, Donald set to work with his dog and his ducks, but he faced some avian assembly scepticism from other farming folks.

“People told me there is no way you’ll be able to train a duck because they don’t have a big brain. They know when to come to tucker; there must be something there, so I thought, ‘well, I’ll go and prove these fellas wrong’.”

And prove them wrong he did. Not only did he succeed in herding them, he was featured on a 1988 telethon in Nelson.

Now, with his herd of Indian Runner ducks and his loyal five-year-old heading dog, Charm, Donald continues to wow crowds up and down the country and is set to return to an important stop on his performance calendar, The New Zealand Agricultural Show in Christchurch.

Donald gets a real kick out of performing to the big crowds. “[I do it] just to see the look on kid’s faces. Some of them nearly have their eyes falling out.”

“They’ll come up to me afterwards and ask if they could train their own dogs to do it.”

Donald says that the ducks enjoy it just as much as him, particularly a piece of playground equipment.

“I think the slide is the most entertaining part of it [my show] because the ducks just love it, so they do it themselves. They don’t have to be forced to do it.”

And the ducks most certainly do have minds of their own, something Donald says adds to the spectacle.

“They tend to know what the dog wants them to do. There’s usually no problem. There is the odd one that doesn’t go where the dog wants it to go, and the crowd just love it.”

Patrons can be assured that Donald, Charm, and the Indian Runners have a few tricks up their sleeves – or under their wings – for this year’s Agricultural Show. 2023’s show is set to continue to share the country with young and old, something General Manager Tracy Ahern is excited about.

“It’s going to be amazing. We’re so pleased that entry is free again for kids up to aged 16 years so they can get an idea of life on the farm.”

When asked if he prefers ducks over sheep, Donald recalls his long career as a musterer around high country Marlborough and the Sounds; Donald replies, “I do now; I don’t have to climb hills.”

New Zealand Agricultural Show is on 15–17 November

theshow.co.nz

BRIGHT DAYS AND NIGHTS

Since launching nearly three years ago, Mr Brightside has become a firm favourite in the central city’s hospitality scene. Rooftop bars are a rarity, and this one is right by Ōtākaro – Avon River, atop a heritage building, no less, in the refurbished 1925 Public Trust Office building on Oxford Terrace. The golden sunset hour here, paired with drinks and nibbles, is one worth savouring.

With spring in the air, Mr Brightside’s general manager, Adam Wood, has a spring in his step too and big plans for the new season. He’s excited to have the doors open every Tuesday through to Sunday from midday to at least midnight, offering an energising ‘brightside by day, brightside by night’ experience.

A new release – Brunch on the Brightside, three courses, five cocktails for $85pp – is showcasing what a gorgeous venue this is during the day, with elevated city and blue sky views on all sides.

“We’ve had a huge response to that, with brunch bookings all the way through to February now,” says Adam. “We still have a little space, but we recommend not waiting around to book your group if you want to give it a try. It is really helping to amplify the fact that we have a dedicated team of extremely talented chefs here. Of course, we’re always going to be a bar – but we’re a bar with elevated food. We’re introducing more lunch offerings throughout spring. We’re a brasserie by day, switching to small plates and burger banquets in the evening.”

As the sun goes down, this place lights up with neons and good vibrations. DJs are in the house every Friday and Saturday night,

with live music every Thursday night and Sunday afternoon.

“For our bands, it is the closest they get to being like The Beatles in 1969 playing on their studio rooftop!”

Expect a whole new Mr Brightside cocktail menu this spring. Some old favourites will be back, along with plenty of exciting new inclusions.

“We have 40 new cocktails from bottled classic, fresh fruit high balls to a dedicated coffee cocktail page and everything in between. We’re very excited by the new menu design too that we’ve been working on with local design agency Slaughterhaus.”

Throughout October, Mr Brightside will be showcasing Tito’s Vodka and running various cocktail competitions featuring some of the city’s leading bartenders. Preparations are well underway for Cup and Show Week too.

Service at Mr Brightside is seriously fun. On super sunny days, don’t be surprised to be served by Brightsiders wearing sunglasses and caps along with sharp new aprons and tees. The 15-strong staff team is well-trained in delivering attentive but not intrusive service.

“We are approachable and love meeting new customers and sharing our story. We have become a must-try destination for tourists, both nationally and internationally. We have such a unique offering here, and I like to think we have played a cornerstone role in helping to revitalise this area.”

Whether your Brightside choice is brunch with friends, crayfish rolls and champagne cocktails at golden hour, or taking in the lights after dark, this really is a fabulous room with a view.

mrbrightside.co.nz

WORDS Kim Newth PHOTOS Chloe Mundy

SIGNS OF THE TIMES

WORDS Hannah Harte

Signage is everywhere, but we usually take it for granted. How often have you marvelled at vast neon lettering on the side of a building, noted statuesque monument signs at the entrance to cities, businesses, or subdivisions, or wondered how on earth massive-scale public artworks are constructed? There’s one company in Ōtautahi that has contributed more to the city’s visual identity than anyone would have guessed, crafting an almost endless array of projects in their 30 years of business.

I spoke with the two directors, Peter Inder and Craig Randall, at their fascinating manufacturing facility and offices at 9 Livingstone Street to uncover the wizards behind the curtain at Signtech.

The company took off when Peter and Craig started from scratch after the 1991 market crash. They quickly developed a universal approach, according to Peter, “Anything that the customer wanted, whatever you want, we’ll do – it’s a philosophy that we’ve carried right up until this day. We’re always working to the highest standard, totally uncompromising. After doing this for 30 years, we know all the ins and outs, the pitfalls.” Craig elaborates, “It was by the seat of our pants, but we came from a manufacturing background, so we always had a very entrepreneurial look on how we do things, how we looked at things from an engineering side. We got asked to do simple things and complicated things, and we’d just sit down and work it all out and make it, sell it to them, and they were extremely happy, but all this couldn’t have happened without our wonderfully skilled and passionate staff.”

It is overwhelming to process the vast scope of work completed to the tune

of almost 50,000 individual jobs, from crafting iconic signage for Christchurch’s most beloved bars, venues, and malls to restoring the full glory of the Town Hall with appropriate timbers and brass lettering to complement the rich hues of a beloved heritage building, to providing car wrapping for small and large businesses, eye-catching illuminated signage, vibrant wallpapers and reception signage, wayfinding, and everything in between.

Peter points out that “every night, without fail, on every news report in Christchurch, you’ll see one of our signs”.

“We’re very much a part of how this city looks. We’ve always said this is our Christchurch. We’ve fought fiercely for every major job, every iconic building. We want to put our mark on this city because we trust it, we know it’s going to be good, and we know it’s going to last, and it’s something we can be proud of.”

If you take a wander around Te Pae Christchurch Convention Centre – every single sign in there was manufactured by the company, as well as the stunning white Ngutu, or ceremonial entranceway, Te Aika.

Signtech’s work with artists, bringing their concepts to life, is something the team looks forward to and finds very exciting. As Peter states, “We are prepared to engage with the greater challenges, and I think that is what sets us apart – we love a challenge; it gets us going.”

To Craig, signage is his life, it’s his passion, and it’s about exceeding clients’ expectations. “We must have done something right because we are the most awarded sign company in New Zealand with over 100 industry awards … we’ve always been the first to put our hands up and say, ‘yep, we’ll do it, take it on board’.”

signtech.co.nz

ŌTAUTAHI CHRISTCHURCH IS ON SHOW

Nature’s playground is showing off its many spring colours, with blossoms lining avenues and daffodils filling parks. Find your balance this spring with more time for adventure, more time for play, and more time for relaxation. There is a packed events schedule and a wide range of experiences on offer; spring is the perfect season to explore our city as it’s all ON SHOW. Here are some of the events that you don’t want to miss.

The Christchurch Big Band Festival

19–23 October

A five-day music festival of big band and swing dancing fun? Sign us up! Taking place on Labour weekend, the central city streets will come alive with Big Band style jazz. Featuring 300 musicians in over 20 bands across 60 scheduled performances, there is so much to see. Most performances are free, but there are also some ticketed events, including the Boogie Ball and the Rodger Fox Big Band with King Kapisi Gala concert.

The Corrs Down Under

11 November

Irish Celtic-infused pop icons The Corrs return to New Zealand this spring, with a stop in Ōtautahi! An enchanting mix of traditional Celtic music with a pop-rock twist, The Corrs have written some of the biggest songs of the last three decades. Joining them is Aussie pop icon Natalie Imbruglia, the legendary Toni Childs and Adelaide trio, Germein.

FAST5 Netball World Series

11–12 November

Returning this spring is the exciting FAST5 Netball World Series. Current champions Australia will return to Wolfbrook Arena alongside the FAST5 Ferns, England, Jamaica, South Africa, and Malawi. The men’s teams will also be back in action! FAST5 is netball like you’ve never seen it before, with five players to a side, shorter quarters, power plays, and super shots – you don’t want to miss this action!

Riccarton Park – New Zealand Cup Week

11, 15 & 18 November

A classic Canterbury social highlight that always secures a spot on the annual calendar is the high-class racing, fashion, food, and entertainment of Riccarton Park Cup and Show Week. Taking place across three magnificent days this November, the region comes together to celebrate all that is great about spring in Christchurch, as well as endless excitement, glamour, and outstanding racing.

The Chicks

30 & 31 October

Global superstars The Chicks are returning to New Zealand with two shows in Ōtautahi Christchurch at Wolfbrook Arena. After a sellout first show, a second night has been added, so don’t wait to grab your tickets! Previously known as The Dixie Chicks, the powerhouse country music stars are making their triumphant return to Antipodean shores for the first time in six years with special guest Elle King.

Addington Cup Week

14 & 17 November

If there is one thing we know for sure about spring in Canterbury, it’s cup time at Addington Raceway. It’s always been a week of celebration for Ōtautahi Christchurch, with Addington hosting Australasia’s biggest harness racing day, the IRT NZ Trotting Cup Day. Expect spectacular racing, entertainment, fashion and, of course, great food and wine. The week at Addington finishes with the Show Day Races on Friday, 17 November.

The New Zealand Agricultural Show

15–17 November

One of Canterbury’s most iconic events and fun for the whole family, a day at the show is always a must! From thrilling rides and captivating performances to delicious local food and drink options, there’s something for everyone at the New Zealand Agricultural Show. Whether you’re a seasoned show veteran or a first-timer, there’s always something new to discover.

Freestyle Kings Live

2 December

Get ready for the adrenaline-pumping event that is Freestyle Kings LIVE at Apollo Projects Stadium! This is an action-packed show featuring world-class Moto-X riders, led by the legendary Robbie Maddison and the wild Ronnie Mac, as well as FMX world champions Pat Bowden and Robbie Adelberg, plus Kiwi BMX stars Jed Mildon and Ellie Chew. Taking action sports to a new level never seen before, don’t miss this heart-stopping experience.

Check

A century of commitment

This year marks a century in business for law firm Cavell Leitch. Since the firm was founded in 1923, its guiding values have remained the same: to provide clients with clear advice and great service.

The firm started from relatively humble beginnings in 1923 when Arthur Cavell operated a sole practice and then joined forces with Tam Leitch in 1938 to form Cavell & Leitch. Ian Pringle joined the firm in 1953, followed by Des Boyle in 1968. Since then, Christchurch’s prominent lawyers have contributed to the firm’s growth.

Throughout the decades, the firm has been built on a solid foundation – client quality and unwavering commitment to providing expert legal advice to Christchurch and New Zealand.

Michael Dickie, Principal of Cavell Leitch says, “We are proud to mark our firm’s first century in business, and we are honoured to have served generations of clients, assisting them in their legal needs and helping to navigate complex issues. It has always been a privilege to be a guiding hand during challenging times and to celebrate our clients’ successes with them.”

Now, 100 years on, they have a large and strong team that includes genuine specialists in nearly every area of law. Their principals are leading figures in the legal community, while their brightest up-and-comers run a shadow board to drive initiatives to ensure they are meeting modern-day needs.

Even though they have the benefit of experience and history behind them, Cavell Leitch is a firm that is continuously progressing forward. It was named one of New Zealand Lawyer’s most innovative firms for 2020 – a nod to those who break the mould

to best service their clients. In 2022, and for a consecutive year in 2023, they were proud to be named one of New Zealand Lawyer’s Employers of Choice – acknowledging firms that place a focus on developing staff to their full potential. With a fully digital office, gender-balanced leadership, and a team of over 75 dedicated staff, their commitment to service, quality advice, and continuous improvement has never been stronger.

Recently, they went through a rebranding exercise to modernise Cavell Leitch’s image.

“While going through this process, we were united in our desire to build on our rich heritage to continue to have our clients at the heart of everything we do. Even though we might have a new colour scheme, our mission statement remains the same – we want our clients to have the best possible experience every time they work with us.”

The business’s values reflect its continued dedication to client service; in fact, one of its key values is ‘Delight our Clients’.

“Every day, we remind ourselves that it’s not just about the work we do; it’s about making a positive impact on the lives of those we serve. We believe that our dedication to exceeding expectations, going the extra mile, and leaving our clients with a sense of satisfaction is what sets us apart and drives our success.”

They understand that legal matters can be confusing and stressful and that their role is to simplify the process for their clients, listen to their needs, and then provide timely, transparent, and cost-effective advice that will allow their clients to move forward with confidence.

cavell.co.nz

Loving Prebbleton life

Summerset’s fourth Canterbury village, Summerset Prebbleton, offers a secure and low-maintenance lifestyle in a small but vibrant community. Sales Manager Grace Hickland has been with Summerset for five years and has welcomed hundreds of Cantabrians into retirement living.

“When residents tell you on the down low that they’ve got the best villa in the village, you know you’ve done your job well as it’s the best villa for them.”

Community is key when it comes to village life. New friendships, new activities, and for some, it provides a whole new lease on life. The community spirit has evolved naturally, with residents happy to put themselves out there and welcome new people into their circles.

“Our residents have organised their own weekly walking group around Prebbleton’s nature park; we’ve had residents watering their neighbours’ vege gardens if they are

away on holiday or dropping them off to the airport. None of our residents knew each other ten months ago, and now many of them have buddied up like they have been friends their whole life,” Grace says.

Summerset homes are modern and bright and offer spacious open-plan living, designed with everything you could need for the perfect retirement lifestyle with the assurance of additional care options in the future if required.

“With Prebbleton, we’re quite lucky with our land size; it has allowed us to create more open space in between our villas. So, you can have a really lovely outlook and not feel boxed in,” Grace says.

A range of two and three-bedroom homes are available on the border of the village along Springs Road. If you’re interested in finding out more about the village, Grace invites you to give her a call on 03 353 6312.

summerset.co.nz/prebbleton

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

Concrete architecture

Architects have been designing with concrete for millennia. The rotunda and dome of the Pantheon in Rome (above) were constructed from concrete in the 2nd century AD – an architectural triumph that has stood the test of time.

Concrete, as a building material, has a number of outstanding qualities. Structurally, it has compressive strength, and when steel is added, it creates tensional strength as well. The combination of these attributes enables buildings to stand up!

Concrete is also robust, provides excellent fire protection, and is a good acoustic insulator. When the sun hits it, concrete warms up and then radiates the heat back to the air as it cools down, making it an appropriate material for passive solar house design. Although from a carbon emission point of view, concrete is not the best, mainly due to the production of one of its key components, cement.

Surprisingly, to some people, concrete also has aesthetic qualities. Its surface can be rough and textural, smooth or polished, and cast into patterns. It can also be painted, and Dalman Architects’ new two-storey building on the corner of Riccarton Road and Mona

Vale Avenue is an example of concrete walls painted with strong cast patterns.

As a material, concrete can also be left in its natural state, and whilst this is typically the case for exterior use, it can also be used successfully unadorned on interiors.

Inside houses, pure concrete can be perceived as ‘cold’ and a bit harsh, but in the Pegasus House (above), we created a long concrete wall as a backdrop to the living room. The wall has a strong texture and ingrained pattern created during the precast construction process. The floor in front of this wall is a concrete slab. On their own, these could be a challenge to live with, and an all-concrete house interior would be quite reverberant and potentially austere. So, to overcome and complement these concrete surfaces are timber walls, wool upholstered furniture and floor rugs.

The timber is a softer material with a warm appearance, and its grain provides interest.

The wool, of course, is comfortably soft with a woven texture and is a true natural material. While the concrete is the main event in this house, it is the juxtaposition of all the materials that creates a comfortable living environment.

kamomarsh.co.nz

03 366 8181

Kamo Marsh is a landscape architecture practice based in Central Christchurch and Queenstown. As well as residential design, we have worked and collaborated on a variety of subdivisions, educational and commercial projects throughout our 40 years in business.

Kamo Marsh provides a professional service in landscape planning, design and project management and we take pride in offering a friendly and personal approach to each project we are involved in. Our talented team look forward to working with you on your next residential or commercial project.

The lay of the land this spring

Lynette McFadden Business Owner & Mentor, Harcourts gold @lynette_mcfadden

Christchurch is unbelievably beautiful at this time of year, and with spring in the air, it’s a wonderful time to enjoy our many parks, galleries, beaches, and events. But there’s one particular event that none of us can overlook, and that’s a general election; despite the fact that election results (or should I say pre-election promises?) can’t be actioned quickly, the whole build-up does create a certain environment.

The mood of uncertainty and the preelection property market in numerous parts of New Zealand indicates this. It usually takes the appearance of a slowing down of momentum and a reluctance by owners and purchasers to commit to anything. No surprises there, as no one wants to make a costly mistake; however, there are still strong pockets of activity.

Most notably, the first-home buyer demographic. This group is taking advantage of price decreases that have occurred over the year. For Christchurch, this drop has levelled off at 0.04 per cent over the past three months, reaffirming our affordability as a city.

I’m finding when you meet these buyers at auctions or open homes, they believe that there’s been a bottoming out of prices, and they are keen to secure both a property and a loan in anticipation of better times ahead. They are also no longer competing with investors, and this, despite our pre-election marketplace, has certainly been providing many first-home buyers with confidence.

What else am I noticing in our fair city?

Not unexpected, given some of the preelection rhetoric, is evidence of some owners

looking to wait prior to listing, wanting to be sure of potential Brightline responsibilities.

This means that if the timeline were reduced (as promised by one of the parties), it could mean a significant change to tax on any capital gain.

Investors, although not as busy as in previous markets, are active depending on their experience and requirements.

Those who require substantial bank loans are cautious about how they approach a purchase, whilst others who could be classified as more seasoned investors are busy looking and buying in the knowledge that a current oversupply of potential rental properties can mean canny purchasing.

So, should you wait or act, buy or sell?

As I’ve demonstrated with the various scenarios, it depends on your circumstances.

I’m an enduring optimist, and I think the market will strengthen, but don’t ask me for an exact timeline.

It won’t be a repeat of the dizzy years we experienced post-Covid, but it’s certainly steady, and there’s always a potential premium for special homes or properties that capture the interest of multiple buyers.

So, if you’re out and about and see something that ticks most of your boxes (I’ll avoid the word ‘ALL’ as that’s usually impossible), get great advice first from family or trusted professionals, do your sums and then act!

Uncertainty erodes optimism, and what we all need above everything is the belief that better things lie ahead.

Then, after that, why not get out and enjoy this fair city of ours?

Fresh and green

The Circle Outdoor Dining Table and Click Outdoor Chair from Global Living pop amid a striking gingham mural in Resene Staycation, Resene Springtime, and Resene Ted.

The natural bamboo Circle Outdoor Dining Table from Global Living with its granite centre connects with the crisp Granny Smith apple green of Resene Staycation. The gingham pattern is completed with the lighter shade of Resene Springtime and the soft grey of Resene Ted. The Click Outdoor Chair and Table are dressed with accessories to match the fresh and playful colour scheme.

Circle Outdoor Dining Table; Click Outdoor Chair; Monterey Cushion; Green Plate; Grey Throw with Green Stripe; Round Woven Rug in Grey; Glass Jugs from Global Living Resene Staycation; Resene Springtime, and Resene Ted from Resene ColorShops.

Resene Springtime Resene Ted Resene Staycation

The act of hospitality

Kate Underwood @relishthememory @eat.newzealand

Most of us have undertaken the classic combination of ‘dinner and a show’ as a way to spend a night out. It might be an early bite on New Regent Street followed by a theatre show, the ravenous late-night feed after a rugby game, or the pre-movie dinner you wolf down before mindlessly devouring that choc-top ice cream.

Sometimes, it works, but most often, we end up feeling rushed and stressed, forcing the restaurant to hustle on our order and stuffing our faces with food we’ve paid good money for. Without having taken a moment to taste, enjoy or digest it.

What if, as eaters, we changed our perspective of ‘dining out’ and viewed dinner at a restaurant as the show itself?

In so many ways, running a restaurant service is like putting on a well-rehearsed performance. It’s made possible by a team of trained and skilled individuals who work together in unison to deliver an evening of artfully designed plates that keep us both entertained and fed.

The chefs, front-of-house teams, and restaurateurs have prepped for hours, days, and weeks (sometimes years!) before we arrive. The kitchen team especially will have slogged away for up to ten hours of prep, and alongside waitstaff, they deliver an intense three-hour performance at the end of it all. Fascinatingly, the show itself doesn’t just stay in the kitchen; it extends to all corners

of the space – from the dining room decor to the lighting, staff temperament, menu layout, and what hangs on the walls. Often, it’s not even what you can see; it’s the feeling or vibe that a place is able to create. Encountering the toilets is always a key part of my dining experience. Sounds bizarre, I know, but they can say a lot about the true personality of a restaurant.

Across different establishments, the role of a restaurant is to cater to a unique audience experience. Usually complete with a personalised script that guides you to get the best out of it. From stories of the best-selling dish to the locally sourced olive oil, the chef’s background or the inspiration behind a technique. In most well-thought-out restaurants, it’s all there, waiting to be shared.

I love that we are seeing more and more ‘chef’s counter’ experiences popping up across the country. Places where we can sit perched at the bar, watch the action, ask questions, and directly engage with the food and the talented people behind it. Here in Ōtautahi, places like Londo, Odeon, Inati, and MAPU are all brilliant and delicious examples.

I truly believe that good hospitality is an embodied form of manaakitanga – the act of showing respect, care, and generosity – and a value exchange like no other. But as eaters, for us to fully appreciate the performance, we need to be an open and hungry audience, willing to sit back, relax, and enjoy the show!

Summer is on at Aikmans

Summer is on the horizon, and Aikmans is the place to be as the weather warms and the events calendar heats up.

In November, the Merivale icon reclaims its role as the home of Cup Week, outside of the racecourses, offering all the luxury you have come to expect from them. General Manager Jeremy Stevens, fresh from an 11-week holiday, is poised to welcome revellers.

Aikmans extends an invitation to racing enthusiasts, unveiling a spectacular race day package for Tuesday’s New Zealand Trotting Cup. The day unfurls with special breakfast offerings from 9 to 11am. Revellers can enjoy breakfast paired with a glass of Moët, all for $49, which includes a one-way ticket to the races. Without a bus ticket, the package is $40.

From 11am to 3pm, the day takes a thrilling turn with the chance for patrons to sabre their champagne bottles. As the bubbles flow, punters can get their picture taken in front of the photo wall. The party doesn’t stop there, you can continue to celebrate through the night, with live music also available from 6pm, by the popular Chilton House band.

Yet, there’s more in store for those seeking a unique Cup Day experience. Aikmans introduces ‘A Day Not At The Races’. Between 11am and 3pm, patrons can enjoy a Cup Day platter, a bottle of Moët champagne, and a dozen oysters for $300, suitable for a table of four.

Jeremy further explains the package, “As a thank-you for coming to Aikmans for the races, your table is secure for the whole day; we’re not going to rebook it.” This package will be on offer for both the Tuesday

Addington Trotting Cup and Saturday Riccarton Cup Day.

The pièce de resistance? A colossal 14-metre TV screen, ready to beam the races into the outdoor dining area.

In the spirit of Cup Week, patrons are encouraged to dress to the nines, with the promise of a ‘best in bar’ competition. Jeremy adds with a grin, “Every hour, I’ll personally be choosing someone who’s best dressed and give them some kind of prize.”

As part of the build-up to Cup Week, from the beginning of October there will be the opportunity for champagne lovers to win a Louis Vuitton clutch. Double entries will be available on 27 October, which, of course, is Champagne Day!

The winner will be announced on 8 November. Jeremy shares, “You’ll be ready to dress up; it can go with your Cup Week outfit. It will be personalised with the winner’s name on it.”

On top of their exciting Cup Week offerings, Aikmans also has some special offers for summer as well as a refreshed seasonal menu on the way.

“We’ve got a whole new set of seven-daysa-week rituals, with good deals. We just want people to have a good time at one of Christchurch’s favourite venues – in a safe, fun, local environment.”

Jeremy is looking forward to summer at Aikmans and is excited to connect with customers, both regulars and new ones, again after being away.

“I’ve come back with some fresh ideas, a fresh set of eyes, and eager to have some banter and a joke.”

aikmans.nz

WORDS Liam Stretch PHOTOS Chloe Mundy

Edgy Eastside eatery

For Avi Cohen and Lois Parmenter, their hospitality ventures are all about creating communities.

Scoundrel, hosting a roastery, bar, and eatery, is their latest restaurant in Christchurch following the success of Merivale café Six Ounces.

The team has transformed the space into a modern restaurant in a former garage on St Asaph Street. Bi-fold doors open into an airy, plant-filled space.

Lois and Avi aimed to create a “living room” with an understanding of how the modern customer works, quite literally. A bar overlooking a classic Austin truck, slowly being taken over by plants, is specifically set up for remote workers with power points all along. There’s plenty of other options for customers too.

“So we’ve got a bit of a 50/50 split; we’ve got loads of couch suites, coffee tables, and rugs, and kind of soft areas, as well as more traditional dining areas.”

The menu has been spearheaded by chef Pedro Johnston, focusing on tacos.

Diners will be able to build their tacos, which Avi and Lois hope will encourage sharing and socialising. “You can buy them by the dozen; pick your protein alongside black beans, pico de gallo, and guacamole. The more you get, the cheaper they’ll be.”

The tortillas will be freshly made to order. “We’ve got a fantastic machine that presses the tortillas and shoots them out. That’s going to be great fun to watch.”

On top of the tacos, they will have options from a cabinet for staying awhile or grabbing on the go, other hot menu options, an extensive wine collection (with other wines on tap), a full bar, and coffee roasted just feet away.

Alongside Scoundrel is another business, Shane Cullimore’s Rad Roasting Co.. With a state-of-the-art Dutch Giesen coffee roaster enclosed by glass walls, diners will be able to peer into the action.

It’s sure to be a vibrant, fun place to hang out at any time of day and, like their other ventures, dog-friendly – an exciting addition to the city centre’s burgeoning eastern fringe. With opening in sight, Avi and Lois mention that it has been a great team effort to get to where they are now.

“Scoundrel has been created by a group of friends who happen to all be hospo veterans and wanted to make something cool together and to invest in the east side of town.”

Joining Avi, Lois, and Pedro are longtime friends Rowan Fox, their web and IT mastermind, General Manager Gabs Chanon, a hospitality veteran, and of course, Brixton, an all-round good pup.

@scoundrel.nz

Fanatical about flavour, passionate about presentation, serious about service.

Celebrate our region being on show and be the favourite guest when you turn up with a Crisp and Vale Show Case, a delightful collection of canapés perfect for any event or occasion.

CRISPANDVALE.CO.NZ

Sam Parish @sam.parish.food

Great ‘brunchspectations’

Win the morning, win the day. These venues take the first meal of the day so seriously that I can guarantee you will leave with a spring in your step, and they are just some of the ‘brunchtastic’ options in Ōtautahi. Other honourable mentions are (because I can’t help a few extra reccos): Majestic, Addington Co Op, Native, Park Ranger, Dose, Brigittes, Akin, and Strange Bandit. Happy brunching, team!

ESTELLE

LITTLE POMS MIRO

Estelle on Southwark Street (sibling to Toms on the same strip) is topping toast with deliciousness and giving us all brunch envy. The pickled rhubarb, currant, and smoked fish toast is what we should all be peddling for; the mince toast is a humble expression of less is more, and the cream filled Maritozzi set the ‘vibe bar’ high. Plus, with weekly specials of seasonal magnificence, it’s safe to say they know what kind of brunch they want to be at Estelle. Think Copenhagen chic. You’ll find it in QB studios, a curated workspace in the SALT district. The sleek design of the space follows all the way to the plates being put out. My hot tips: always pop a fried egg on it, there’s always room for cake, throw in a rice pudding for the table to keep the party going, and if parking is an issue, you can park at Little High on St Asaph and walk through the building at the front; just follow the PRIMA coffee sign.

Your cosy neighbourhood café servicing the east side of the city. Another institution for that first meal of the day (in fact, all meals, but that’s beside the point). No shortcuts are made here, and I know you all want me to mention the cheese scone – rightly so, it’s one of the best in the city. With an open-bar kitchen and incredible service, these guys have a reputation and legacy for doing breakfast properly with all the bells and whistles, and I can attest that they live up to it with flying colours. A menu that pushes the brunch boundaries with just the right amount of restraint: smoked lemon ricotta, chipotle hollandaise, passionfruit marshmallow, and French toast crumpets, to name a few. Oh, and did I mention you can add ‘house caramel’ to your coffee?! These guys go to all lengths to meet your brunchspectations, even making their own nut butters and almond milk.

Looking out to the Avon, seated in the restaurant wrapped with wood panelling, cosy velvet armchairs, multiple fireplaces, open-facing kitchen, and prompt and bright service, there’s no question Miro is the closest thing to a warm hug. The food here is considered without being tokenistic and is executed with finesse. The chai porridge will feed the soul, and the benny with elderflower hollandaise served on a crispy herby potato gratin is classically done with that Miro edge the menu prides itself on. These are elevated classics that lean into local ingredients and are inspired by the seasonal limitations to show the expertise of the chefs, a progressive approach done in such a humble way to let the food speak for itself. To get the best of both worlds, I would recommend the brekkie board (pictured); you’ll get to sample both sweet and savoury from the incredible Miro kitchen.

19 Southwark Street @estelle_southwarkst

176 Oxford Terrace @miro_christchurch

294 Kilmore Street @littlepomschch

I’m calling it Christchurch’s destination for ‘brunchovation’ because a kimchi fried rice omelette is the work of pure magic. This is an institution which I would hope needs no introduction, but if you haven’t ventured to Child Sister, then please make it your mission. The brunch menu leans into Korean roots with flavours like gochujang, sticky soy, and kimchi without ignoring the favs with the brekkie classics like a lemon hollandaise benedict, custard brioche French toast, and a tried-andtrue brekkie sando to keep the punters happy. Tall ceilings, a curved coffee island, pretty lights, and olive trees create a ‘cool’ aesthetic. Did I mention honey butter waffle fries? What is this sorcery? Also, big shout to their cheesy potato, chilli scones; what a triumph. Thanks for making our city that little bit more delicious. Safe to say the parents who frequent Margaret Mahy playground thank you dearly (that’s me).

CHRISTCHURCH’S OWN TROPICALLY INSPIRED RESTAURANT AND BAR NESTLED IN THE INNER CITY. DISCOVER A GASTRONOMIC PARADISE.

SCAN FOR AN exclusive hire any day of the week for private groups of up to 75 people

CHILD SISTER

277 Manchester Street @childsister__

Image: Stuff Limited

Quality cuts for spring and summer

WORDS Kim Newth

Melding tradition with innovation on Edgeware Road, Peter Timbs Butchery & Delicatessen is where meat lovers from across the city head to stock up on seasonal favourites.

From BBQ cuts to slow-cooked options, you’ll find it all here. Their spring sensations range includes aged-on-the-bone beef ribeye, free-range chicken, kebabs (freerange chicken, lamb), tasty Cumberland pork sausages – made from a recipe passed down through the generations – and cooked, cured and smoked freedom-farmed ham.

The butcher’s trade runs deep in the Timbs family. One of the current owners, Chris Timbs, is a fifth-generation butcher whose grandfather, Ron Timbs, opened his first shop in Christchurch in 1978. Ron’s son Peter – Chris’ father – followed him into the trade at 15. Chris and his brothers grew up immersed in the business. “From quite a young age, once we’d finished school for the year, we’d do four weeks in the shop in the lead-up to Christmas,” he recalls.

After leaving high school in the early 1990s, Chris took up his father’s offer of a butchery apprenticeship that came with an opportunity to train in Germany and Austria.

“It was there that I really learned the importance of supplying quality product. We have stayed true to that because we know that’s what keeps bringing people through the door.”

A new addition to the Timbsy’s team this year is Chris’s son, William, now the sixth generation in the family to be involved in the trade. He joins a knowledgeable team who are always happy to answer questions or meet one-off requests. For example, Chris

says they can readily accommodate cuts that may fall outside the usual range.

“Personal service is key for us, and part of that is supporting people to buy only what they want. They don’t have to buy six sausages in a pack. They can buy three if they want to. We give them more options and, for those who love slow cooking, we’ve got lots of rubs to choose from, too.”

Peter Timbs Meats is a nimble player in today’s convenience-geared market, with add-ons like The Butcher’s Apron food caravan – selling tasty burgers, baps and wraps – and The Butcher’s Kitchen – next to the butcher’s shop and providing a range of ready-made dinner options, pies, cured and smoked meats, cheeses and salads – proving very popular. Building on their established reputation in Ōtautahi, Timbsy’s online meat sales and delivery service is also trading well.

Flavoursome, minimum-fuss recipe ideas from freelance chef and Avenues food editor Sam Parish are part of their offering, too, with new recipes coming to their social media this summer.

For inspiration on Christmas catering, Chris says a good starting point is their summer stunners’ range of quality steak, chops and sausages. The butchery team can provide guidance on options for those hosting larger groups. Their website has full instructions on how to cook a turkey to perfection.

“This year, we are very excited to have new summer hams coming out, such as glazed pork sirloin [1kg to 1.5kg]. These are boneless and so nice and easy – ideal for picnics and taking away on holiday.”

petertimbsmeats.co.nz

DOSE DINER

New York Cheesecake

This recipe from Dose Diner is one of the café’s most popular cabinet items. This classic New York baked cheesecake is creamy and zesty and, best of all, gluten free.

Tools

Mixer, silicone scraper, scale, and grater

Base

280g ground almonds

140g brown sugar

100g butter

Filling

550g cream cheese

75g sour cream

240g caster sugar

20g corn flour

6 whole eggs

12g vanilla essence

15g lemon juice

zest of one lemon

3g salt

Cut baking paper to fit a cake mould and preheat oven to 190ºC. Mix butter at room temperature with brown sugar and ground almonds, press down the mixture in the mould and bake at 190ºC for 15–18 minutes.

Beat the cream cheese and sugar together, and add eggs. Dissolve the corn flour in lemon juice, mix with sour cream, salt, and lemon zest, and add to the mixture.

Bake the base and set aside to cool down. Wrap the bottom and wall of the cake mould with tin foil, place the cake mould in a roasting pan, and fill this tin around halfway with boiling water to form a water bath. Once the base has cooled down, pour all the mixture into the tin. Bake the cake at 185ºC for around 60 minutes, depending on the oven. Once the 60-minute timer goes off, turn off the oven completely and let the cake rest inside the oven for another 60 minutes.

Take out from the oven, remove from the water bath, and remove the tin foil. Slice and dust with icing sugar. Serve with a berry coulis.

CUP DAY BREAKFAST

packages from $65 per person

• Breakfast platters (champagne ham, cheese and egg croissant; brisket with jalapeño hollandaise and pineapple breakfast taco; salmon & creme fraiche tostada; lemon and yuzu curd crêpes; french toast with cinnamon, mini churito with dulce de leche, fresh fruit with chocolate ganache)

• Welcome beverage

• Transportation to the races

Upgraded packages include Piper Heidsieck champagne, barista coffee, and dinner vouchers.

Wake up and start your day right at Muy Muy for Cup Day with a glass of Piper-Heidsieck Champagne and a delectable breakfast platter, with free complimentary transport to Addington Raceway. Get some friends together, spread out a blanket on the grass and get your bets in for an amazing day of horse racing. It doesn’t get much better than this! #AddingtonRaceway #ChampagneBreakfast

Details on muymuy.co.nz. Dietary options are available, enquire at hola@muymuy.co.nz

Miso Mikan Highball

Zodiac takes cocktails seriously. With their holistic approach, the cocktails combine fresh fruits, aromatic herbs and spices to complement their modern Chinese/Asian food experience. Their ‘Year of the Cocktail’ is a highlight of their list, featuring 12 Chinese zodiac-inspired cocktails.

60ml Japanese whisky (a good one is Suntory’s Toki)

30ml mandarin cordial (a homemade blend of mandarin juice and simple syrup)

15ml white miso paste (dissolved in a small amount of warm water and cooled)

Soda water (to top up)

Ice cubes

Nori seaweed strips and a mandarin slice to garnish

Now, you can make an Asian-inspired cocktail at home with the Miso Mikan Highball. This cocktail offers a delightful harmony of flavours, with the mandarin cordial providing a tangy citrus kick while the miso adds a subtle umami complexity to the mix. The Japanese whisky’s floral and oaky notes complement these flavours perfectly, creating a unique and refreshing highball experience.

Pour the whisky, mandarin cordial, and miso into your preferred highball glass filled with fresh ice.

Top up the glass with soda water to your desired level, usually about 60 to 90ml. Give it a gentle stir to incorporate the soda water.

Garnish your Miso Mikan Highball with a slice of mandarin and some nori seaweed strips for an extra burst of citrus aroma and visual appeal.

zodiacbar.co.nz

Christchurch foodies, the long wait is OVER! Pop in any time this October or November for the Huge Ramen Challenge!

If you can complete this MASSIVE bowl in 10 minutes or under, you can win a limited edition Ramen Ria T-shirt, $50 vouchers, and your HUGE ramen on us! Are you up for the challenge?!

Ramen Ria serves up soul warming bowls of ramen as well as other popular Japanese street eats – Edamame, Takoyaki, Karaage Chicken and Donburi. Located in the laneway of Riverside Market, it’s the perfect city centre venue for your next event. Available for parties or corporate functions, with a private bar, catering options, and karaoke!

BOLD FLAVOURS

SMOKED

With a mantel full of awards, this New Zealand single malt from Auckland distillery Thomson Whisky is a unique taste of the land. It is made from 100 per cent New Zealand-grown malted barley, smoked using native mānuka wood and distilled through copper pot stills. Uniquely Kiwi with a smooth smokiness reminiscent of peated Scotch.

thomsonwhisky.co.nz

WINE VIBE

Named after the original holder of land that Te Kairanga and its new restaurant The Runholder sit on, and Martinborough’s own namesake John Martin, the Te Kairanga Runholder Pinot Noir holds an aromatic flurry of cherries, forest bramble, and classic Martinborough savoury, earthy notes. Vibrant wild berry and silky tannins match well with prosciutto pizza. tkwine.co.nz

PICKLE ME

Known for their pickles, the team at McClure’s came up with a novel way to use their leftover brine from their pickles, a Bloody Mary mix. Made with McClure’s spicy pickle brine, tomato paste, fresh pressed cucumber juice, and other fresh ingredients, you can drink it as a virgin mocktail or mix it with your favourite vodka.

ballantynes.co.nz

Lunch 4 courses $89pp ($105pp including wine pairings) Open Thursday to Monday, 11-5 (Tues & Weds – tastings by appt)

Springtime at Pegasus Bay

As the spring bulbs bloom and trees blossom throughout Pegasus Bay’s magnificent gardens, you’re heralded to stay awhile.

Now open five days a week, its mini deli is ever-expanding with local offerings. The selection is a who’s who of artisans in Canterbury and New Zealand. You can build your own antipasto featuring everything from Lyttelton’s Hope River Pies to Poaka aged pork from Aylesbury, a slice of hard Dutch cheese from Karikaas based in Loburn, and so much more. Making it as easy as possible, they even have the full range available on their website, alongside an instructional video on how the concept works.

The Cellar Door offers tastings of a large range of estate-grown wines, including some of the much sought-after reserves. A selection of aged wines pulled from the family cellar is also available to drink on-site or take away at very reasonable prices.

With all the elements of an antipasto and a bottle in hand, head out to enjoy the

blossom, or if it’s a crisp North Canterbury day, kick back on one of the lounging options across the two storeys like the Chesterfields in front of the open fire.

The new season also sees Pegasus Bay playing host to an annual festival by Art in a Garden: Sculpture. North Canterbury.

Exhibiting artists from throughout New Zealand, including Oriah Rapley, Jacqui Gibbs-Chamberlain, Moira Crossman, and more, will have their works displayed throughout the family-owned winery’s famous gardens – from the new Spring Garden to the Rhododendron Dell.

The two-week-long festival will kick off on 13 October with a ticketed opening party. With canapes and wine, it will allow passionate art lovers to be the first to view, experience, and have the opportunity to purchase the works on display – all of which are for sale.

Save the date, Canterbury! More information and tickets can be found on the Pegasus Bay website.

OUR PROBLEM SOLVERS

Students from Christchurch’s St Margaret’s College have got their minds set on problem-solving.

This winter, seven SMC students from Years 10 and 11 jetted off to University of Massachusetts in Amherst, for the Future Problem Solving International Competition, a global forum to “develop the ability of young people globally to design and achieve positive futures through problem-solving using critical and creative thinking.”

The SMC team comprises winners from the FPS New Zealand Nationals. Trelise McEwan is the Middle Division Individual Champion, and Zara Clark, Mille Edwards, and Holly Sawyer are the Middle Division Team Champions. The 2021 Junior Division champions, Year 10 students Sneha Datla, Phoebe James, and Tilly O’Donnell further strengthen the team. Accompanying the

students was coach and Head of St Margaret’s Junior School, Bridget Compton-Moen.

Despite being up against students from all over the United States and seventy other countries during the two-week competition, the SMC team came away with great results. Tilly O’Donnell placed first in the MultiAffiliate Global Issues competition, working as part of a team of four students from around the world. The SMC team also placed second in the Presentation of Action Plan, which requires competitors to create a short presentation to pitch the solution to the problem they have been given.

The topic for the 2023 International Championships was Currency. This meant teams delved into cryptocurrencies, nonfungible tokens, and global currencies, and researched the future of currency.

Do you know a young person who deserves some recognition? Email editor@avenues.net.nz

Within without: as above so below

Chelita Kahutianui o-te-Rangi Zainey, Waitaha/Ngāpuhi/Ngāti Kahu/Ngāti Haua

Chelita is a māmā, writer, Kai Rongoā, spiritual mentor, and certified breathwork facilitator. Her passion activates and inspires others to heal and transform their lives into one of aligned purpose, love, and joy.

This week, I got to stand and activate a space that left me feeling like, just for a moment, I had ‘been touched by God’.

As I write this, I’m sitting in the James Turrell sculpture Within Without, located at the National Gallery of Australia in Ngurrwal country, Canberra.

I’m obsessed with Turrell’s work, and having accidentally stumbled upon it while at the NGA for a conference was like a bucket list dream come true.

Sitting in the light chamber, my gaze looks upwards towards the oculus that is sculptured into the high dome ceiling, and I can’t help but wonder – am I the observer or the observed?

The theme of ‘within and without, as above so below’, was woven throughout the weeklong conference as we presented aspects of Te Ao Māori tikanga and practice to an 80+ cohort of regional arts practitioners.

One aspect we present pertains to the understanding of Kauae Runga and Kauae Raro – which succinctly refers to the upper jaw and lower jaw. The essence of the concept, as always in Te Ao Māori, is much more than a reference to the actual physical jaw placement.

In Te Ao Māori, this frame of reference is applied as – Kauae Runga – the wānanga and storehouse of the esoteric forms of knowledge, whilst the Kauae Raro is the storehouse for everyday common knowledge.

As we weave our way through life and the world, one’s access to and use of the Kauae Runga esoteric schools of thought and

learning should, by rights, increase, and in this maturing era, one should find oneself sharing and imparting wisdom and knowledge to others in whatever ways that may be.

Our Kauae Runga is a connection to the celestial realms, the heavens above, the whakapapa or link to our many ascended Atua/gods, and even to the highest, divine source, Io.

Our Kauae Raro, although seemingly the lesser of the two, is nonetheless vital as its terrestrial connection links us to the earthly, practical knowledge that we all need to navigate our lives.

In our conference presentation, we share Mauri, Hau Tapu, and wānanga with the participants, drawing reference from both Kauae about what it is and how it is that we find a path of purpose, connectivity, and place, both within and without, as indigenous people in the world.

Throughout the week, many commented on our practical ability to remain grounded and connected whilst also sharing energetic activations and knowledge from the Kauae Runga.

It’s always in these moments that I acknowledge with gratitude the gift of our Matauranga, our knowledge systems that hold us so well no matter what it is we need to draw on, share, and impart, whether on a practical level or spiritually connected level.

As a tool for navigating this world, the Kauae Runga Kauae Raro keeps one both connected within and without, with all that is above and all that resides below.

Hannah Harte Patreon: HRMNZ @hannah_harte_

Embracing Halloween

Happy October, everyone! Spring has begun to settle in after the long, cold winter that always seems to extend further than its allotted four months. Days are growing longer, and my favourite holiday, Halloween, rounds off the month. I always loved dressing my sons up in creative, ghoulish outfits when they were younger and wandering around friendly neighbourhoods with a gaggle of excited children politely requesting treats. There’s something special about good-natured mischief in the air combined with the visual sumptuousness of trees bursting with fresh new growth, the fragrance of seasonal flowers, and an exhilarating freedom in becoming a different character for one night that makes me look forward to All Saints’ Eve immensely, even after my children have grown.

I can understand why some New Zealanders have been reluctant to embrace what is seen as an ‘American’ holiday, but its origins are far more universal. The ancient Celtic festival of Samhain welcomed the end of summer harvest and the beginning of winter, marking the new year on 1 November. The Celts were residents of ancient Britain and Ireland, which makes it just as relevant to European inhabitants of New Zealand as any other holiday we treasure.

It was believed that the veil between the world of the dead and the living was thin at this time, so bonfires were lit to keep ghosts at bay, and people donned disguises so they would

not be recognised by the spirits. All Christian holidays, including Easter and Christmas, carefully and deliberately replaced pagan festivities that celebrate important times of the year, particularly equinoxes and solstices, the beginning and ending of seasons. In Aotearoa, we have things all mixed up – Easter should commemorate the beginning of spring, not autumn, and Christmas should be held in the depths of winter, not summer. Still, we celebrate these events at the same time as the countries they originated in, for better or worse, the one exception being the wonderful Māori New Year, Matariki.

People are relaxed, friendly, silly, and extra-spirited on Halloween. There’s no stiffness or formality, just a childlike sense of fun – indulging grinning youngsters and admiring costumes, watching candy-coloured 80’s horror classics with friends, dressing up in elaborate attire for parties and gigs. I adore the creativity that is unleashed to commemorate this event, especially when people dress to scare.

Even if you’re not into the spooky season, choosing your own traditions to officially mark the end of winter sounds like a wonderful opportunity to add more joy to one’s existence. I think we could all use a bit more light-hearted playfulness in our lives and the chance to embrace a day where we don’t take ourselves too seriously, savour some treats, and celebrate another year in the land of the living.

ST MARTINS Heather

“I didn’t know what I was going to do when I grew up until I was in my 40s.

“Just after the earthquakes, I started part-time on a photography diploma. My sister gave me an old Canon 450D; I was on a tight budget. At that point, I didn’t have a tripod, so I lied to my tutor and said that I had a tripod, but I just had a kitchen stool and walked down the street with it.

“I would come into town; I’d photograph anything significant that had come down or any new thing going up, anything that was different. I was compelled to come into town and take photos, which really helped with my training. Looking back, I think that was my way of processing the changes. I soon found that people were responding to those photos with their memories.

“Recently, I’ve been involved with Taskforce Kiwi. My first deployment was earlier this year after Cyclone Gabrielle. That was a huge learning curve because I’ve not photographed an environment like that before.

people with my camera. There was one case where we were doing welfare checks around the community, and there was a couple with a little girl. She was about four, and she was probably really tired of her parents stressing out, so I actually gave her my camera, and she took a photo of me and my colleague. We talked about the camera and got her out of that zone of talking about disaster. And I guess maybe that’s an intuitive thing from being in earthquakes and having young children at the time.

“I think that my sensitivity around that environment came from my work with the Christchurch Aunties and He Waka Tapu and certainly understanding tikanga Māori, knowing to work alongside iwi and getting approval. And making sure that everything was done with permission and with respect. And I just got such amazing photos of people. “So that’s very much my happy space, and after any big event around the world, I feel really compelled to go there and take photos.”

“The stuff that felt like it had almost more impact was actually connecting with the facebook.com/humansofchch

From the award-winning team that brought you King of Snake, ROCA is located upstairs at The Terrace overlooking the Ōtākaro/Avon River.

At ROCA we believe New Zealand is home to some of the finest produce in the world. We source ingredients from local growers who are committed to being the very best.

Our Cuisine is inspired by our love for the flavours of the Mediterranean. From Spain to the Middle East, ROCA is a contemporary tribute cooked with fire and smoke.

www.rocabar.co.nz