INSPIRING SPACES

Alocal architectural firm, Three Sixty Architects, has gained recognition for designing an iconic location – The Welder on Welles Street. The mixed-use space, which opened its doors late last year, is home to a yoga studio and eateries through to locally made, artisan gifts and homewares.

The firm was given the brief to repurpose the individual buildings to form a series of mixed-use tenancies and public spaces, transforming them into a one-stop-shop for health and wellbeing.

Thanks to the success of this project, the firm won a Te Kāhui Whaihanga New Zealand Institute of Architects (NZIA) Local Architecture award (Canterbury) for the commercial space category.

“Winning an award for this type of development in this category signifies that existing spaces, although initially awkward, can be utilised in a contemporary way to fit the needs of an emerging city,” Nick Wortelboer from Three Sixty Architects says.

The team worked alongside Box 112, known for its appreciation of the importance of working with existing buildings left in the city; together creating the unique look and feel of The Welder.

Each tenancy has its individual identity, yet each one fits seamlessly into the overall design rationale.

“The open layout has sought to create a language that unifies them with signage, planting, and ingenuity, contributing to the laneway concept.”

When questioned as to what aspects of design stood out the most once the building was completed, the central space in the atrium and the material aesthetic of the project came to Nick’s mind. The atrium is an inviting and light-filled space and the materiality of the development is full of genuine, old-world charisma and tactile materials.

Three Sixty Architects’ approach to working with clients is people focused.

“Architecture must meet the needs of the people who commission and use it. Our depth of experience has taught us the value of genuine engagement. We work closely with each client to understand their particular needs, before devising imaginative solutions that expand on possibilities while meeting constraints.”

threesixtyarch.co.nz

Dilan De Silva, Business Broker tourismproperties.com

Dilan De Silva has global experience behind him and began his career in New Zealand as the General Manager of Terrace Downs resort in 2010. In 2014, during the Christchurch rebuild, he became General Manager of Ramada hotel. Dilan then joined the Select Hotel Group as Group General Manager.

Now, Dilan has many more strings in his bow. A published self-help author, he released a title in the United States: The Blueprint to Take Your Life to the Next Level. He now finds himself in Aotearoa as a tourism broker in a complex time for the industry.

As a broker, Dilan facilitates the key connection between owners and buyers.

While COVID-19 is a temporary drawback on tourism, Dilan is optimistic that New Zealand will be among the first to recover this aspect of its economy, thanks to its unique, hospitable character.

Despite the lack of international travellers, Dilan says buyer enquiry is high, and now is the perfect time to be investing.

He has around two-dozen businesses listed with him as an industry professional. Alongside Principal of TourismProperties.com, Adrian Chisholm, Dilan covers the Canterbury, Marlborough, Tasman, and West Coast regions.

For those considering buying a tourism business or wishing to sell, Dilan believes the inside knowhow is imperative. As an industry expert, his breadth of knowledge and connections mean that he is easily able to connect an ideal business or property with the perfect buyer and broker the best deal.

For buyers who are new to the tourism, hospitality, and leisure sector, Dilan offers a free three-month business consultation programme. He fully understands the demands of marketing, compliance, staffing, costs, and the many other pressures that new business owners face. Those who join the programme can freely tap into Dilan’s extensive industry expertise, reaping benefits on both a professional and personal level.

Dilan loves being a dedicated business broker, meeting new people, and utilising his vendor networks and connections across the tourism industry to achieve great results for his clients.

“At the end of the day, these connections and financial decisions can transform lives – and that’s a very special thing to be a part of.”

Register for the Buy & Sell Tourism Businesses workshop on 5th November 2020. Register by text: 027 444 9692

Whipped Cod Roe 150g white bread 150g cod roe ½ red onion, diced 2 cloves of garlic 500ml olive oil 1 lemon, juiced X.O Oil 250ml oil 150g X.O sauce Squid Ink Dumpling Dough 125ml of lukewarm water 250g of strong flour 2 tsp of squid ink Blue Cod Filling 250g blue cod fillets 120g prawn meat 2 tablespoons of salmon roe 1 spring onion, finely sliced 5g of ginger grated 2g of salt 2g of pepper Midnight Shanghai believes Chinese food has a lot more to offer than what Cantabrians are used to experiencing. The chefs combine European cooking techniques and hand-picked local ingredients that make sense together and educate people about how casual and modern Shanghai-style dining can be. New Zealand’s abundance of fresh seafood means head chef Cian Curtin uses his international experience to put forward the taste of the South Pacific, presented in a traditional

Chinese fashion with a Midnight Shanghai spin.

SERVES 4

The day prior, add your squid ink to water. Slowly add this mix to flour, mixing by hand. When a dough starts to form, lightly flour the surface and knead for five minutes. Wrap with cling wrap – you’ll need to let this rest in the fridge overnight.

Soak white bread in water. Squeeze water out of the bread, add all ingredients minus the oil to a food processor.

While blending, slowly add 250ml of olive oil to emulsify. Remove mix from the food processor and pass through a fine sieve. Return purée to the food processor, and slowly add remaining oil. Season this with salt, white pepper, and juice of one lemon.

In a pan, heat your oil to 60°C. Add this to your X.O sauce, and blend with a stick blender. Strain through a sieve with a blue cloth and set aside.

Add the blue cod, prawn, ginger, salt, and pepper to the food processor. Remove from blender and fold through spring onion and salmon roe.

Warm two spoons of cod roe in a thick based saucepan – you don’t want to cook it as it will thicken; just gently heat. Steam the shumai for four minutes. Put the warmed roe in the centre, and then use the back of the spoon to push it out into a flat circle. Place three shumai in the centre and garnish the plate with salmon roe, X.O oil, and coriander.

Chef Michael Rowland-Jones joined Miro a year and a half ago, after a six-year stint in London working in Michelin Star restaurants, mainly under Jason Atherton. Miro’s contemporary and classic brunch and lunch fair means Michael works with a constantly evolving menu. The restaurant will be open again for dinner service in the summer, offering a tasting menu based on the season with a modern European influence.

SERVES 4

50g butter 10 sliced onions 4 tablespoons of sugar 4 cloves of garlic, finely chopped 1.5L of good quality beef stock 4 tablespoons of flour 300mls of white wine 4 thick slices of French baguette Gruyere cheese, grated Melt butter in a large heavy based pan. Add onions and sugar and cook for 20 minutes, stirring frequently until caramelised.

Add the garlic and flour and cook for a further 3-5 minutes. Increase the heat and add the white wine.

Reduce until there is no wine left then add the beef stock. Simmer for 30 minutes until a nice soup consistency is reached.

Toast your bread, add gruyere and grill in the oven.

Put soup in bowl and add the grilled cheese toast.

BROWN BUTTER FRIAND Pilgrim is one of our favourite hidden gems – their friands are the best in town. Located just down from the FreshChoice City Market on Lichfield, it’s a prime candidate for your new favourite spot for an en-route espresso. Team one of their dense, moist friands with a takeaway vice of your choice, and you’ve got a workday morning tea sorted. Gluten-free goodies without the stodge – always good in our books. pilgrim.net.nz

RASPBERRY MACARONS Macarons are here to stay! Another gluten-free delight on the cards that has endless flavour combos. This pack of ten macarons is perfect for a get-together or small soiree; with bold flavours like lavender and cardamom and hazelnut brown butter. These are a flavoursome French treat reinvented, thanks to The Cake Eating Company. Custom flavours are available by request. What’s your order? thecakeeatingco.co.nz

JACINDY’S CINNIE BUN Rollickin’ has a soft spot for sugar, and so do we! ‘Jacindy’ is a sweet brioche bun with brown sugar and cinnamon filling, topped with silky icing, and your choice of one of Rollickin’s iconic scoops on top. Don’t forget the gooey caramel, cinnamon dust, candied walnuts, and cream. This is one for a weekend with friends, as you might want to share. Or not, we don’t judge! Enjoy. rollickin.co.nz

BORDEAUX VELVET Cashel Mall’s Sweet Soul Patisserie are the clear front runners when it comes to fine patisserie, and their new creation the Bordeaux Velvet takes the cake. The cutest little slice of Paris is nestled in behind Ballantynes, in The Guthrey Centre. The Bordeaux Velvet has a coconut sponge cake which is gloriously gluten-free, dairy free, and vegan; as well as dark chocolate, a berry ganache, and a raspberry confit. The team of pastry chefs have dedicated their craft to offering exceptional dessert offerings, unlike any other in the city. It’s worth a stop for a petit treat! sweetsoul.nz

BOOTLEG BOOCH An authentic and crafted alcoholic kombucha, inspired by ancient recipes, has hit the shelves. Small batch brewed with only the best organic ingredients, this unique brew is double fermented to produce a clean, crisp finish, which is certified organic, low in sugar, and preservative-free. A great subtle flavour trumps the lolly-water alternatives out there. bootlegbooch.co

VALENTINA SYRAH Soho Black Collection’s Valentina Syrah is a beautifully spiced and fragrant wine with layered florals. Award-winning winemaker James Rowan has created a Waiheke Syrah that is synonymous with opulence, extravagance, and femininity – warm berry fruit and black plums worthy of a decadent Roman Emperor. Inspired by Valentino; created for lovers of perfection. lk.co.nz

GREENALLS GIN Move over pink gin! Exclusive to Super Liquor, Greenall’s Blueberry Gin is made by infusing Greenall’s Original London Dry Gin with real blueberries, and no added sugar. Perfect for spring, try pairing it with elderflower tonic and a garnish of blueberries. Greenall’s is the original handcrafted British gin – Original and Wild Berry are also available. superliquor.co.nz

GRATER GOODS Walk into Grater Goods and find yourself transported to a European bistro wine cave in the heart of industrial Sydenham. Owned by singer/songwriter Flip Grater and her Parisian husband Youssef Iskrane, this ex-glass factory has firmly established itself as a popular apero spot and event space. You’ll find platters and burgers, soups, salads, loaded fries as well as an ever evolving list of exceptional French and Canterbury wines. While you’re there, buy some amazing housemade plant based charcuterie, cheeses and pates from their mini delicatessen. Our recommendations: Kir Royal and the Carrot Lox. gratergoods.co.nz

Chris Parker, Comedian fb.com/itschrisparker @chrisparker11 A lways an emcee, never a bride. It seems to be the prophecy for many ‘fun gay men’ such as myself. Of the six weddings I’ve attended in my life, I’ve emceed four of them. It’s from this experience I can confidently say: all weddings are indistinguishable. Bunting, polaroid cameras, and some distant cousin called ‘Axel’ adorned in black Dirty Dogs and fedora, smoking with a waitstaff around the back of the portaloos. It is easy for me to feel cynical about it all and considering it was a right not even granted to ‘fun gay men’ such as myself until seven years ago, it’s also something I’ve even questioned the worth of doing in the first place.

It would be disingenuous of me to say that a small part of me isn’t jealous of the couples I announce to the floor to shuffle awkwardly around to Ed Sheeran for their first dance. The public declaration of love is such a firm and clear line in the sand – a powerfully romantic way to break up the Ninety Mile Beach that is a relationship. And while I’m aware of how cool I sound when I say marriage is just an heteronormative financial contract, a little part of me also delights in the thought that someone might gift me a nice cutlery set. Is there anything better than free cutlery?

To proudly declare your commitment to a stranger you swiped right on five years ago, in a way also feels uniquely radical. But for my boyfriend and I, we want to define the framework for that declaration. We’ve compromised, no wedding, no churches, and no Ed Sheeran. Instead, a Dog Ownership Ceremony. What better way for two fun gay men to declare their commitment to one another than vowing in front of family (including Axel) to raise a highly demanding cavoodle together for the rest of their lives, or until the ice caps melt/second global pandemic strikes?

I guess this doesn’t make me any different to the other brides organising their unique weddings either, does it?

PS. I’ve set up a registry at Bally’s.

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“I thought life would look a particular way, but it just doesn’t look the way I thought it would. I call it my Plan B life.

“There’s been some challenges in my life: endometriosis, infertility, childlessness (as opposed to childfree), divorce – that all makes for a pretty shitty story. I mean, it does make me who I am, but I want a more empowering version of that. When I turned 45, I was like, ‘This is technically the middle; halfway if I live to 90. What’s the second half of my life going to be about?’

“I love storytelling, and it’s time to rewrite the story of the first half of my life. And I’m ready for another love story. Hence, I’m doing online dating.

“I feel like I’m learning how to date like a man, to be detached – 10 individual guys; 10 individual dates. It feels like I’m playing a game because it IS unnatural. I’m learning from it as I go, so none of it is wasted.

“The first guy, I really liked.During lockdown, we talked every day for two weeks, including video calls and then actually met briefly and it went really well, and then he just disappeared – went AWOL.

“Then he sends intermittent texts, like, what’s that about? New guy number two, a date number three, number four cancelled, another number four cancelled; today’s the last chance with a new number four.

“I know I want to be met romantically in a relationship, and I don’t know how that will look. And it depends on who shows up. And I have to show up equally. It’s not about ‘come at me life!’ – I need to live my values.

“I’ve walked through this part of the red zone a few times, and it’s so weird that there are no houses for most of the street and then, there’s my childhood home. I had such dreams and ambitions as a child and a teenager; dreams of a happier life.

“So, this is my reclaiming of my story. You know, it’s healing. It sums up my love/hate of my city, and now I’m making peace with it.

“I’d just like a bold, colourful life.”

facebook.com/humansofchch