PALATE

Chocolate Bonet is an old-fashioned winter dessert originating in northern Italy, similar to creme caramel. A simple sugar caramel sets as a layer on top of a soft, chocolate custard pudding. Charred orange gives a burst of brightness, and the amaretti biscuit gives texture and bite. Anna Victoria, head chef for the Cellar Door, was looking for a delicate chocolate dessert to match with Banyuls – a fortified red wine known as the French cousin to Port. The charred orange also sets off a sauternes-style wine (like Pegasus Bay Encore Noble Riesling), it is lovely with a good tawny port.

SERVES 8

For the caramel 125g caster sugar saucepan on low heat.

100ml water

For the pudding 5 free-range eggs 125g caster sugar 40g Dutch cocoa powder 30ml rum 460ml milk 60ml cream 1 orange, segmented with a sharp knife and quickly charred on a 4 Amaretti biscuits, loosely crushed for garnish Preheat oven to 140°C.

To make the caramel, put the first 125gm sugar and water into a heavy-based hot grill or with a blow torch

Place a clean tea towel into the bottom of a deep baking dish with the lightly greased ramekins on top.

Simmer the sugar until it reduces and becomes a light amber colour (about 10 minutes), then carefully pour into the ramekins, just covering the base.

While this begins to set, you can start on your chocolate mixture. In a large bowl whisk together eggs, sugar, cocoa, and rum.

In a small saucepan bring cream and milk to the boil, then slowly add to the egg mixture while whisking. Strain through a fine sieve.

Pour mixture into the ramekins until 3/4 full; cook ‘bain-marie’ style by filling the baking dish halfway with boiling water. Cook uncovered in the oven for 40-45 minutes.

Remove from oven and allow to cool down in the water bath to finish cooking. It should be wobbly like custard. When cool, refrigerate for a minimum of two hours before serving.

To serve, run a knife around the edge of the ramekins and turn upside down onto plates, the caramel should be a little liquid but mostly set. Garnish with crushed amaretti biscuits and charred orange segments.

New Zealand’s only tramcar restaurant and arguably the city’s most unique dining venue, the Tramway Restaurant is returning to the streets of central Christchurch following an extensive refurbishment.

The 36-seat tramcar, originally built in Melbourne, Australia in the 1920s, has been operating in Christchurch since 2000. The most recent six-month refurbishment has ensured the tramcar reflects the period it was built and ensures it continues to grace the city streets with elegance.

The Tramway Restaurant’s fine-dining style menu package includes a welcome drink and canapé, entrée, main, dessert and tea or coffee with wine pairing also available. The seasonal menus change regularly and cater for a range of dietary requirements. At the same time, the beverage list features wine from Canterbury and elsewhere in New Zealand along with locally brewed craft beer.

The restaurant has partnered with wellknown local businesses, including cuisine partners Mona Vale Homestead who source local products to form the menu.

Offering a truly unique dining experience while travelling in comfort throughout the streets of central Christchurch, the Tramway Restaurant is an excellent option for any occasion, from romantic or special dinners to celebrations of anniversaries or birthdays, to group or corporate events (wildly popular at Christmas time). With two seating areas, there are also options for privately hiring one or both areas to offer more exclusivity for group events. Additional services such as lunches, pre-theatre dining, and high tea services are catered for groups on request. Gift vouchers are also available to purchase, which are great options for locals.

With a unique outlook, quality food and beverages, courteous service, and a cosy atmosphere, the Tramway Restaurant makes for a memorable dining experience.

The Tramway Restaurant re-opens on 1 November 2020.

christchurchattractions.nz

BOLINA SWEETS For a taste of the traditional, and a wide range of aromatic medleys, you must visit Bolina Indian Sweets. Indulge your culinary senses in an extravaganza of sweet treats, all made in-house and fresh with local produce and materials. From Chum-Chum, Coconut Laddu, Gulab Jamun, Kaju Burfi, Laddu, and Milk Cake, five-star chef, Avtar Singh, is a passionate cook and can customise any dish to your taste and palate. bolinasweets.com

FULL TIME TART As the newest girl on the Christchurch cake scene, Sophie from Full Time Tart has a knack for creating elegant and delicious creations – and they’re anything but tarty. Making celebration cakes of all kinds, she uses local ingredients both from Christchurch and Banks Peninsula. Think hazelnuts, eggs, and stone fruit from neighbouring farms, and local distilleries for cakes with whiskey and gin. fulltimetart.co.nz

ICE CREAM CHARLIE Famous for making Vanilla Ice, Ice Cream Charlie’s desserts are delicious and have been loved by Cantabrians since 1903. Enjoy the cones and sundaes all year round from the Victoria Square cart, or order ice cream packs online. You can even hire a cart for parties and events. Ice Cream Charlie’s products are 100 per cent natural, and it is committed to to crafting premium ice cream treats. icecreamcharlie.co.nz

HAGLEY CHERRY BLOSSOM This dessert is one of Sweet Soul’s iconic limited editions. The pastry chefs create these when the cherry flowers blossom at Hagley Park and continue to serve them until summertime. This year, spring will be even more special than usual, as every Hagley Cherry Blossom dessert sold means a donation of one dollar to the Pink Ribbon Breast Cancer Foundation. Founder Taina Scur says that this offering is a special dessert. “Not just because of its amazing taste and the meaning behind the name, but because we support Pink October and the wider community. It’s a sweet fulfilment for us”. sweetsoul.nz