Cityscape Autumn 2020

CHRISTCHURCH CURATED | AUTUMN 20 Our autumn issue previews the stage spectaculars coming to town this year, including the inaugural Jazz & Cabaret Festival, and we catch up with some very talented chefs. There’s advice on how to get more greens in your diet, and we have everything that’s hot in beauty, cuisine, home and events.

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CHRISTCHURCH CURATED FOR LOVERS OF STYLE, FOOD, MUSIC,

IMAGE: ENCOMPASS

LIFESTYLE, TRAVEL, BEAUTY AND CULTURE

CONTENTS Autumn 20

22 Food & Drink 22 Gindulge in the best Local gin producers and purveyors.

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28 Flights of fancy Review: Cellar Door.

30 Otahuna on a plate A gourmet weekend getaway.

32 Unboxing local Tom Riley and Chris Kappely from Green Dinner Table.

08 Lust list This season’s essentials.

10 Word on the street Tip-offs, trends and more.

34 Foodie truths No.4 Bar & Restaurant's chef Ian Mulling.

14 Meet the local Benji from EnCompass Clothing aka 'The Jeans Whisperer'.

36 From bay to bay Pegasus Bay's chef Jackson Smith.

16 Autumn at The Colombo Check out what's new at this Sydenham hotspot.

18 The Wright stuff Founder of Jazz & Cabaret Festival Jodi Wright.

21 Wild about Cole Musical chameleon Michael Griffiths' Cole Porter tribute.

37 Stepping his way Twenty Seven Steps' chef Paul Howell.

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38 Dare to be green Make plants the star of your dinner plate.

40 Get 'em fresh Fresh hopped beer is seasonal.

Note to readers Our magazine is full of unique and independent

businesses that stand ready to provide you great service. So get out there and support them, and don’t forget to say you read about them in Cityscape!

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Contents continued

Fashion & Wellbeing 56 Fashion edit Hot looks for the cooler days of autumn.

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57 Jean editing Benji the Jeans Whisperer.

58 Texture & tailoring Cutler & Co's Liam Strachan on AW20 menswear.

60 Finding balance Sunyar, founder of the Body Mind Spirit expo.

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61 Skin sensations The revolutionary Dermapen treatment.

61 Collagen craze How does collagen really work?

62 The good life With Dr Libby.

63 Boosting your immunity DP Herbals' immune system tips.

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63 Earth for the Earth Q&A: Traci Alymer of Earth Organic Hairdressing.

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64 Total care The benefits of Viora Body Contouring.

Home & Lifestyle

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70 Greening the design Q&A: Canopy Landscape Architects.

72 Hot property With Mary Turnbull.

74 Chalky chic Chalk Colour paints add textural dimension.

82 Turning into Tina Caroline Borole on becoming Tina Turner.

74 Dreamy Beamer A brand new BMW turning heads in the motoring world.

83 Bold notes A modern take on opera.

Culture

CITYSCA PE

C ITYSCAPE

84 Big-screen bonanza Canterbury Film Society.

78 Centre stage Get your diaries out!

87 Entertain me Films, podcasts, music, books & TV.

80 Eliza unchained Kira Josephson, star of My Fair Lady.

90 The last word Julia Deans' tribute to Joni Mitchell.

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CHRISTCHURCH CURATED | AUTUMN 20 CHRISTCHURCH CURATED | AUTUMN 20

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ROYAL NEW ZEALAND BALLET – VENUS RISING. IMAGE: ROSS BROWN

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CITYSCAPE MAGAZINE Autumn 20 PUBLISHER

Andrea Rickerby EDITOR

Mark Wilson EDITORIAL ASSISTANT

Jessica Allen CREATIVE

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H

ere at Cityscape, we are all about getting you off the couch and out and about in our wonderful city.

But with many events cancelled and people being warned off attending large gatherings, we realise it might not always be possible to get out and about as much as we would like.

In times like this, following the 5 Ways to Wellbeing becomes even more important. Finding ways to continue to Connect, Be Active, Take Notice, Keep Learning and Give will help us get to the other side of the COVID-19 pandemic in the best shape possible.

Things have changed though, and in response we will be focusing on a new way to experience the city. We're still going to tell you about the best events that are going ahead, the coolest hidden bars, the best out-of-the-way restaurants and the most interesting artistic offerings. If you can get out to these places, we encourage you to show your city some love and have fun while helping those who may be struggling. cityscape.co.nz

But if you're stuck at home and not able to enjoy those things, we're going to show you how to bring them into your own living room. For once, we say it's OK to stay on the couch.

Many of us experienced the disruption wrought by the earthquakes and also by the terrible events of a year ago, and we know the drill. Keep going out as long as it's safe and practical to do so, and engage with your city and each other from home as much as you can. We have to help each other out, support each other and be patient and kind. Kia kaha, Christchurch.

Tristan Brehaut ADVERTISING

info@somocreative.co.nz 03 366 3340 ACCOUNTS ADMINISTRATOR

Claire Ross ON THE COVER

Singer/songwriter Julia Deans will pay tribute to Joni Mitchell as part of the inaugural |Jazz and Cabaret Festival.

NEED TO GET IN TOUCH? Editorial & Distribution Enquiries: 03 366 3340 info@somocreative.co.nz cityscape.co.nz PUBLISHED BY

SOMO Creative Ltd PO Box 13 717 Christchurch

Mark

Mark Wilson editor@somocreative.co.nz

cityscape.christchurch

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Cityscape is a division of SOMO Creative Ltd. Cityscape is subject to copyright in its entirety. Opinions expressed in Cityscape are not necessarily those of Cityscape. Editorial contributions welcome. No responsibility taken for unsolicited submissions. Prizewinners will be notified by phone and email. If Cityscape is unable to contact the winner within 14 days, Cityscape reserves the right to draw another winner. Cityscape reserves the right to use image/name of competition entrants for publicity purposes.

ISSN 2324-4879 print | ISSN 2324-4887 online

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LUST LIST

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This season’s essentials

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1 Prima Donna Atlas padded longline bikini top (RRP $173) and Atlas bikini full brief (RRP $97) from The Fitting Room 2 Kiki Health Magnesium Oil (RRP $25) from Kiki Health 3 No. 1 40mm gold/tan leather watch (RRP $399) from Infinite Definite 4 BC-222 Alloy custom orange (RRP $875) from Bespoked Cycles 5 Ultimate Ears BOOM 3 (RRP$279.90) from Nutron 6 Yu Mei 2/6 Suki clutch (RRP $549) from Infinite Definite 7 Doc Marten 1460 Pascal Wild Botanics ankle boot (RRP $320) from Issimo 8 Spark Creativity (RRP $24.90) from Pepa Stationery 9 Alpaca throw (RRP NZ$245) from The Mohair Store 10 B&B Atoll by Antonio Citterio (POA) from Matisse 11 Skating Dog sculpture (RRP $169) from BoConcept

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Word on the Street

IMAGE: CHARLIE ROSE CREATIVE

TIP-OFFS, TRENDS & MORE

FAME SCHOOL

SOUND SPACE

SOLE Music Academy has a hip new home in the restored Wood Mills Building. Located in the edgy suburb of Addington, the academy’s new digs will provide singers, songwriters and producers with a clear and guided pathway to a career in music. The modern approach includes sessions on music business and bespoke development programmes. Keep your eye on this space for events and workshops, too. solemusicacademy.co.nz

HIDDEN GEM

CANTERBURY FILM SOCIETY Screening films each Monday night at Christchurch Art Gallery, Canterbury Film Society’s aim is to captivate, inform and inspire film enthusiasts, as well as those on the hunt for alternatives to mainstream cinema. Doors open at 7pm for food, drink and socialising, and screenings start at 7:30 with a guest presenter. canterburyfilmsociety.org.nz

CANTERBURY MUSEUM

DOG DAYS PAST

This kurī, or Polynesian dog, carved from kānuka wood may be small but it is highly significant. It was found in Moncks Cave, Redcliffs, and dates from the early period of Māori settlement in Waitaha (Canterbury), between 600 and 700 years ago. It may have been worn around the neck as a pendant.

The kurī figure is remarkable because it is Aotearoa New Zealand’s only known carving of a pre-European dog. You can see it in the museum’s Iwi Tawhito Gallery. canterburymuseum.com

Connect with us

CINEMA | CENTRAL CITY

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WILLOW COLLECTIVE

BRANCHING OUT Jewellery brand Willow Collective has gone from bright idea to shiny reality in five years and Chantelle Symons’ designs are now stocked in over 30 boutiques nationwide.

Check out their website to find your local stockists. thewillowcollective.co.nz

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WORD ON THE STREET

FLOORING FRONTIER

DESTINATION CARPETS

Waste not, want not

The cool cats at Untouched World have always had a focus on sustainability and zero waste, and that ethos extends to their kids’ range. The savvy team use the small amount of fabric left over from creating their adult apparel to create some gorgeous pieces that will have your kids looking totally stylin’.

The garments have been designed to last the long haul, so they can be passed on to younger siblings or friends, which stops them from entering the landfills and helps to reduce waste. These timeless pieces are made from hard-wearing, long-lasting, easy-care, machine-washable natural fibres with no nasties. untouchedworld.com

The good folks at Flooring Frontier know a thing or two about carpet and can revamp your home by adding some alluring plush. Check out their sparkly new showroom at The Tannery, where the team can chat all things carpet, including installing the new, and supplying floor plans and layouts. flooringfrontier.com BIRD WATCH

DUCK DEFENDERS

MEET THE ARTISAN

COUNTRY CREAMS A regular at the Riccarton Market since it opened, Henrietta Rutherford-Jones has some serious experience in researching and creating natural skincare products.

Her Country Creams range contains no nasties; instead they incorporate natural and botanical ingredients such as manuka honey, jasmine, lavender, citrus, and other plant oils.

Catch Henrietta and her divine skincare products at The Riccarton Market every Sunday. henriettascountrycreams.com

FOLLOW US

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Orana Wildlife Park is getting on board with Whio Awareness Month – these delightful ducks are one of the most endangered waterfowl, and are found only in New Zealand. Orana is involved in the breed-for-release programme for the South Island where ducklings bred at the park are released on the West Coast. You can visit the cute ducks at the park – by doing so you’ll be directly supporting the cause. oranawildlifepark.co.nz

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COMMUNITY

MEET THE LOCAL

From his boutique clothing store in The Tannery, Benji, aka ‘The Jeans Whisperer’, dispenses expert advice and on-trend fashion. He tells Cityscape about a few of his favourite things and what’s coming in denim for AW20.

How did you get from London to running EnCompass in Christchurch? I left London to pursue a passion for the clothing industry as my ambitions were not being fulfilled. London is a fashion capital but it is saturated, with very little room for start-up businesses.

Once I came to Christchurch I worked in retail for a while and could see an opening in the market for a more diverse offering. A good friend and now mentor planted the seed and suggested I should run my own store. After thinking about it carefully with my family I decided to persevere and EnCompass was created. When did you get to be known as ‘The Jeans Whisperer’?

On opening my store at The Tannery, The Press sent a reporter and my fitting skills were tested with three random customers. True to reputation I fitted all three customers in the first pair I gave them. That journalist came up with the name ‘The Jeans Whisperer’.

Is it an art or a science? Art. It cannot be taught, it is learnt by

conscious experience, repetition and a passion for people. What brands do you stock and why?

Nudie, G-Star RAW, Scotch & Soda, Diesel, Edwin, Carhartt, Nobody, LTB and Maison to name a few.

When I opened my store, the idea was to have a supreme collection of denim to satisfy the customers’ needs. You stock more than just jeans at EnCompass – what do you look for in choosing stock?

Anything new in store? We have a substantial collection of apparel for both men and women including dresses, jackets, blazers, shorts, tops, shoes, shirts and tees, which all ties in with the perfect pair of jeans. The autumn stock has been landing rapidly so there is always something new. You have a banging new website – what can you tell us about that?

We have been

I CAN ALWAYS FIND ROOM IN MY COLLECTION FOR ANOTHER PAIR OF SNEAKERS

focusing on face-to-face service since opening 6½ years ago. We have finally launched a website to service our long-distance customers. We are now also able to offer a more extensive range of sale items than we have room for in store. Outside of work, what are you passionate about? English football. What’s your favourite guilty pleasure? I can always find room in my collection for another pair of sneakers. What are you binge-watching and listening to at the moment? Watching the Top Boy series again on Netflix, it’s super dope. At the moment I’m listening to an artist called Ocean Wisdom; the album is Big Talk.

What’s your favourite movie? Do the Right Thing, directed by Spike Lee. We hear you like your gadgets – any favourites there?

My drone and electric scooter are my favourites at the moment.

How do you relax? At home with family watching football.

Who’s your personal hero? My mum. She instilled core values, strength, determination and the ability to work harder than anyone else. Love. What food will you never get tired of? The almond croissants from Bellbird Bakery – they’re the absolute bomb. encompassclothing.co.nz

Benji's style and care tips, p57

TOP BOY. IMAGE: NETFLIX

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AUTUMN AT THE COLOMBO It might be autumn but The Colombo is springing forth with growth and new businesses. Get along and see what is happening at this dynamic Sydenham hotspot – it’s just a five-minute walk from the CBD and there's ample parking. thecolombo.co.nz THE RABBIT CLUB This super funky canteen-style eatery is expanding, so there’ll be plenty more room to indulge in some of their delish salads and soups.

There’s always something going on at The Colombo. The various retail, food and entertainment options on offer make it the perfect place to connect with friends. Escape and explore the decadent culinary providers, the many fashion, beauty and homeware boutiques, and the day spa and cinema.

THE BOOK CLUB

Green Botanic There’s a new florist bursting with household plants and flowers to add a lush splash to your home.

A cool wee nook perfect to read and purchase the latest releases, but also to attend book clubs with wine (our kind of book club!), chit chat and share lots of cool weekly topics.

THE COLOMBO WORKSHOPS Keep your eyes peeled for The Colombo Workshops, where you can learn some new skills – from cooking lessons to wine tasting, bonsai and cactus growing for the green thumb and embroidery classes for the crafter, furnituremaking, pottery and more. If you’ve ever wanted to learn a new skill be sure to check these out.

FRIDAY FARMERS’ MARKET The Colombo is expanding its awesome Friday Farmers’ Market, which shows off the abundance of incredible makers and creators that Christchurch is blessed with.

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THE WRIGHT STUFF Jodi Wright founded Christchurch’s World Buskers Festival in 1994 and followed it up in 1995 with the inaugural Jazz and Blues Festival.

Now she is at it again, this time with a weeklong festival celebrating all things jazz and cabaret. She tells Cityscape what she loves about organising festivals, and what keeps her awake at night.

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ow do you go about deciding on the lineup for a festival? I’ve learned a bit over the years about artists and acts who appeal to Christchurch audiences as I’ve spent a considerable amount of time attending national and international festivals, concerts and shows searching for acts to enlist for the World Buskers Festival and the Jazz and Blues Festival. What will be your own highlights in the festival lineup? Every single day of the festival has a show I need to experience. What is it about organising festivals that keeps you coming back for more? I’ve always been more interested in ‘what’s possible’ than ‘what is’. I enjoy the process of putting festivals together, and I always aim to offer a variety of shows that appeal to a variety of people. I also aim to create festivals that I would like to attend.

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How soon do you need to start planning for an event to be a success? I often have an act in my head for years before I get the chance to engage them. This is no more true than this year as I’ve wanted to bring Both Sides Now, Paul Capsis, Michael Griffiths and Tina Del Twist to Christchurch for a long time.

With planning an event, what keeps you awake at night? The money issue is the biggest problem. Securing sponsors and grants is essential to staging festivals like this one. It gets harder every year. How did you get into the business? I don’t recall a time, even as a kid, when I wasn’t planning an outing or a party. When I went to work for an event and production marketing company in the 1980s, I learned all about what not to do and why, which is better information to have than what to do. What was your first event?

CITYSCAPE.CO.NZ Autumn 20

THE WRIGHT STUFF

‘I DON’T RECALL A TIME, EVEN AS A KID, WHEN I WASN’T PLANNING AN OUTING OR A PARTY’

IMAGE: JOHANNES VAN KAN

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THE WRIGHT STUFF

I helped my older sister and her friend create a neighbourhood fundraising fair for the Muscular Dystrophy Association. She assigned me two jobs: ticketing booth junior assistant (if absolutely no one else was available) and head of the clean-up crew.

What mistake have you learned the most from? Leaving something that’s very important to me up to other people to manage. Tell us about your best and worst experience with staging an event? Nothing in my career has ever made me feel as good as when we staged the World Buskers Festival and the Jazz and Blues Festival in Hagley Park post earthquakes. It was pure joy watching crowds and artists having a great time. What would be your ultimate event or festival to organise? And to attend? A festival of nonsense. Although I might be the only attendee. What’s the best piece of advice you’ve been given? You can be a good example or a great reminder (this was not advice given to me about work!).

What’s your go-to spot in Christchurch?

The Harry Ell Walkway in the Port Hills. What do you think Christchurch needs the most?

Right now, a forceful champion of the Christchurch arts industry. What are you listening to/reading/binge-watching at the moment? In the past two months I finished Educated, The Dutch House and Housekeeping. I’ve been listening mostly to Brandi Carlile, Terence Blanchard and The Doors for several weeks. Is there a particular book or author that has inspired you in your life or career? American author Betty MacDonald. What is your favourite item in your wardrobe? I want to say something other than my sweatpants and T-shirt but I can’t seem to type that. What’s your favourite way to spend a Sunday afternoon? Most Sundays, I begin cooking at 2pm to make sure dinner is ready at 5.30pm when our grown daughters, partners and grandson arrive. You’ve got friends coming from out of town. Where do you go and what would you do to show off the city in – two hours: the city. A half-day: a walk in the Port Hills or to Boulder Bay. 24 hours: a hike, nap, lunch in town and maybe dinner at Tomi Japanese Restaurant. Where do you go to – Wine and dine with friends: Tomi Japanese Restaurant. Morning coffee: home.

Get away from it all: Hawaii.

CITYSCAPE'S JAZZ & CABARET FESTIVAL TOP 5 PICKS 01 – TINA DEL TWIST Serving cabaret at its best, Tina Del Twist has a voice as smooth as silk and a sly comedic wit. Backed by guitar maestro Stephen Weir, they will perform songs of INXS, Nina Simone, Nat King Cole and more.

02 – BOTH SIDES NOW: JULIA DEANS Julia Deans will perform the classic tunes of Joni Mitchell. Deans’ vocal range jumps from sweet falsetto to low growl. Expect a personal and profound interpretation of Mitchell’s lyrical imagery.

03 – MICHAEL GRIFFITHS Aussie cabaret performer Michael Griffiths will bring his own flair to the timeless anthems of songwriter Cole Porter. The hits will include ‘You’re the Top’ and ‘It’s De-Lovely’.

04 – HOMETOWN: ADELE COVERS Kate Taylor and her incredible band will take you on a journey through Adele’s songbook, featuring songs about love, heartbreak and new beginnings.

05 – LADY SOUL: NAOMI FERGUSON Soul music icon Aretha Franklin’s hits will be performed by Naomi Ferguson and her band. Covering the many facets of Franklin’s varied repertoire from her early jazz years to her gospel roots, this will be an unforgettable night.

Jazz & Cabaret Festival, November 17 – 22. jazzcabaretfestival.co.nz 20

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WILD ABOUT COLE

Musical chameleon Michael Griffiths brings his Cole Porter tribute show to the Jazz and Cabaret Festival. He tells Cityscape what drew him to the songs of the Broadway maestro, and who his dream collab would be with.

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hat are your favourite Cole Porter songs and why? I’m a big fan of 'Love For Sale', it’s so haunting and melancholy. Also hard to go past a good Porter ‘list' song, and ‘Let’s Do It’ always goes down a treat. The magic with Cole Porter is that you can have already heard his songs a thousand times and they remain still as delightful as on first hearing. The pining romance in ‘Night And Day’ is very special and I reckon that one's my favourite. When did you discover the music of Cole Porter?

I studied musical theatre in the late ‘90s in Western Australia and I remember in history class being brought up to speed with his early Broadway success. I knew some of the obvious popular songs but it wasn’t until preparing for this show in 2015 that I really immersed myself in his work. Better late than never. What were the challenges in taking on his character? It's not as simple as being a strict character study, it's also about a pleasing hour of storytelling and where my own talents fit in. Nailing his accent has always been a tricky one. There are no recordings of him speaking (that I’ve found yet) but there are recordings of him singing ‘You’re the Top’ and ‘Anything Goes’, in which he sounds decidedly like Noel Coward. Also to consider is his extraordinary wealth – his family was one of the richest in Indiana, and privilege has an accent of its own. My main concern during a performance is diction – I know he was an absolute stickler for it.

Compared with today, Cole and his friends led quite a wild life it would seem? His life today would be compared to that of a rock star. Freddie Mercury comes to mind, or Elton John, both because of their sexuality and also because of a sense of opulence and excess in their personal lives. The parties he threw with his wife Linda were legendary – there were cross-dressers, champagne and cocaine galore. And his 'men only’ Sunday

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‘THE PARTIES HE THREW WITH HIS WIFE LINDA WERE LEGENDARY – THERE WERE CROSS-DRESSERS, CHAMPAGNE AND COCAINE GALORE’

WANT MORE? Read the full Q&A with Michael Griffiths online. cityscape.co.nz

pool parties in Hollywood were the most sought-after ticket in town. Who would you love to collaborate with? I’m a massive Pet Shop Boys fan and would jump at the opportunity to do anything with them. They never cease to surprise me. I was at the Edinburgh Fringe last year and saw a comedy cabaret show they’d written songs specifically for. In the last few years they’ve written a West End musical, a ballet score and a film score. What advice would you give to your younger self? Success isn’t what you think it is. Keep practising – it’s a marathon, not a race. Your limitations are only the ones you set for yourself. Anything planned for when you’re in Christchurch?

I’ve been coming to Christchurch regularly since my first trip as a tourist in 2008. It’s been so fascinating seeing the town rebuild with such elegant flair. It really is the modern world’s most extraordinary and beautiful city.

I’m always happy to wander around on foot seeing what’s popped up since my last trip.

The coffee everywhere is pretty amazing too.

Jazz & Cabaret Festival, November 17 – 22 michaelgriffiths.co jazzcabaretfestival.co.nz

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GINDULGE IN THE BEST

G

in is back in vogue, and with such a variety it’s easy to see why. Deriving its predominant flavour from juniper berries, gin dates as far back as 1688 England, and was a popular cocktail option in the US during Prohibition. Today, we see brands experimenting with flavours including native New Zealand botanicals, and you can even find a vegemite and buttered toastflavoured drop, courtesy of Archie Rose Distilling Co. in Sydney.

Known once as mother’s ruin, this modern tipple’s resurgence has been credited to a rise in the popularity of cocktails, the endless flavour combinations available, a number of moody boudoir-style bars popping up, including

Christchurch’s very own gin gin, and festivals such as Gindulgence.

Growth in this flavourful beverage can be seen all around the world. Dedicated ginnoisseurs are opening the doors to swishy bars from Gin Palace in the uber-cool city of Melbourne; London’s Holborn Dining Room Gin Bar, which oozes ‘60s sophistication and offers over 400 gins; or Bathtub Gin, which serves up Manhattan-chic vibes in its decadent New York establishment.

Cityscape catches up with the crème de la crème of the new ginthusiasts. They share with us their best cocktail recipes, why gin has come back in fashion, what the future holds and the perfect food match to this botanical spirit.

Connect

Indulge yourself at the next Gindulgence festival, to be held in 2021. While you are waiting, be sure to support our local distillers by getting a bottle or two in the liquor cabinet. gindulgence.co.nz

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JUNO GIN Tell us what is special and different about your distillery? It’s family-owned and operated, located in New Plymouth, and proudly supported by the people of Taranaki. We designed and built our 400-litre copper still locally and are working with local horticulturalists and Massey University to grow the essential gin botanicals here in New Zealand.

We are seeing international recognition for our signature gin, Juno Extra Fine, which uses these locally grown botanicals and has won seven international awards.

Why gin? How did you get interested in making it? I have loved gin all my adult life – and the process of distillation was part of the degrees that Dave and I did.

We have made our own ginger beer (as children and with our

GINDULGE IN THE BEST

‘I think one of the interesting developments has been the trend towards the inclusion of native New Zealand botanicals’ young family), and wines as we got older. Distillation is a logical extension of this interest. Where did you get your recipes from?

Our own exploration of the process of distillation and the development of flavour as the distillation progresses, and then by detailed recipe development. It took some months before we were happy with our signature blend; we develop and release a gin every three months that taps into what is growing well that season. Of course, this varies from season to season and year to year. A lot of fun! Why do you think gin has come back into favour so much?

The diversity of flavour – imagination is your only limit! Has it been difficult to win people over to the idea of small-batch artisan gin? Three years ago there was a little hesitation about pricing (which reflects the small batch artisan approach). Now, people are delighted to be able to explore flavour and discover new favourites. Gin clubs are a real thing. What do you see as the interesting trends in gin? While we all love citrus, I think one of the

interesting developments has been the trend towards the inclusion of native New Zealand botanicals. It brings a real sense of place and origin to the gins. Are you working with any new botanicals that you want to talk about? There are a number of distilleries using plants like horopito, manuka and kawakawa. I am really interested in the roles that totara and mairehau could play in building flavour.

Do you make spirits other than

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gin? Gin is my true love but we have been working with Ozone Coffee and some of their single-origin beans to develop a coffee vodka. Surprisingly moreish! Look out for Vesta Vodka – Vesta is the goddess of fire and the sister to Juno, who is the Roman goddess of marriage and domestic harmony. Seems an appropriate choice for our ‘firewater’. We are also releasing a Navy-strength gin – Juno’s Gin by Jove. This one brings some interesting tar and salt notes as well as heroing native botanicals. I have been inspired by some of the more intense gins that Australian distillers are bringing to us. Do you have any gin and food matches? Or ideal snacks to go with a gin drink? Salty, citrusy snacks, fish and other seafood, and (surprisingly) a good dark chocolate. What’s your favourite way to drink gin? Personally, I am enjoying Juno with Fever Tree Mediterranean Tonic. Dave is typically a whisky drinker and will drink his straight with a dash of water or ice. And of course our seasonal gins are delicious as a sipping gin as well, served with a single large block of ice – yum! junogin.co.nz

GINDULGE IN THE BEST

‘People are always looking for something new, and no two gins are the same’

CURIOSITY GIN What is special and different about your distillery? We are an urban distillery right on the fringe of the Christchurch CBD. All our products have a unique kiwi twist.

You can visit the distillery, meet the distillers and tour the stills, taste all the products and purchase direct from our cellar door. We offer a range of gins. Each is a different style and flavour profile, so there is a gin for everyone. Why gin? How

did you get interested in making it? Gin is a fabulous product that you can put your own spin on using different botanicals, base spirits and distilling methods.

As with craft beer or wine, you can create products that are unique and true to your own brand and story. Where did you get your recipes from? We started with basic information gleaned from the web and books and then experimented in our kitchens at home. Initially we used small jars of gin with our own recipes of botanicals steeped on our kitchen benches. We’d reconvene at my

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place and distil them all on a homemade stovetop still. The initial results were surprisingly encouraging so we’d make some tweaks and do it all again the next week! That’s how our first product got the name Recipe #23. Why do you think gin has come back into favour so much? For a similar reason to why it’s so interesting to make. There is infinite variation on a chosen theme, which delivers the craft aspect that people like to discover. People are always looking for something new, and no two gins are the same. From the base spirit, the botanicals and the distillation process to the way it’s served and what it’s mixed with, every gin offers a different experience. It’s a reasonably simple production process, which is perhaps why there are so many distillers out there. Has it been difficult to win people over to the idea of small-batch artisan gin? New Zealand is definitely following the UK, Europe and Australia in discovering the wonderful new world of gin and the trend is growing fast as people are introduced to it. We started New Zealand’s first gin festival, Gindulgence, in Christchurch in 2018 with 10 gin stands and 750 tickets. It is now held in Christchurch, Wellington and Auckland and grown to a two-day event with 18 gin stands and 1200 tickets a day. What do you see as the interesting trends in gin? The trend towards seeking local or unique botanicals and

delivering those in a way that enhances the gin is one that is likely to continue. People are searching for authentic products using natural and local ingredients, and gin can certainly meet that demand. There seems to be a plethora of new flavoured and coloured products, just as there were with flavoured vodkas a few years ago. I hope that people continue to seek out the authentic products infused with real ingredients that complement the base gin, rather than sweet, fruity-flavoured alcohol concoctions. Are you working with any new botanicals that you want to talk about? We are always looking for unique New Zealand botanicals that we can use. Do you make spirits other than gin? Are you planning more or will gin stay your main product? We have an ageing stock of single malt whisky, some of which is now over the three-year mark. Look out for the launch of our NZ single malt very soon! Aged rum trials have been successful as well and we intend to pursue that in the medium term.

Do you have any gin and food matches? Or ideal snacks to go with a gin drink? Each gin has a unique flavour profile so like wine, matching often comes down to the individual gin. We did collaborate on an amazing gin and food matching dinner and some of the partnerships were really great. A couple that stood out for me were Curious Dry matched with spicy blackened chicken wings and Negroni Special with venison shank and cacao nib jus. Delicious!

What’s your favourite way to drink gin? For me, I love a well-balanced Negroni but you can’t go past a long, refreshing G&T with a perfectly matched garnish on a summer afternoon. What’s the secret to a perfect martini?

Lots of ice to chill the gin properly, with the perfect dilution and choosing the right vermouth to complement the gin. thespiritsworkshop.co.nz

LYTTELTON DISTILLERY Tell us what is special and different about your distillery? We make our own alcohol from scratch.

Many competitors buy in whey alcohol or neutral spirit and further distil. I don’t think you can truly say your customer is getting a ‘grain to glass experience’ if you are not making your own alcohol using grain. Why gin? How did you get interested in making it? It grew out of a discussion with friends during a long weekend in 2016 spent at Bannockburn in Central Otago. My partner Marie is Irish-born and for a reason known only to her she turned the discussion from Felton Road pinot noir (the drink of choice that weekend) to Irish Potein (moonshine), which is essentially a potato vodka, and from that we moved to a discussion of how easy or hard would it be to make a vodka or a gin. By the time the drive back home to Lyttelton was completed, I had formulated a plan to buy a small still and find out.

Where did you get your botanical recipe from? Lots of reading and over a year of experimenting with

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‘People are happy to pay a premium price for a quality, wellpresented product with a delicious taste’

different botanicals and combinations. I was keen to bring Banks Peninsula manuka and Central Otago wild thyme into the mix. There is juniper (essential), cardamom is to the fore, and the other usual suspects such as coriander, citrus peel, angelica and others, and a little grain of paradise that binds them all together. The exact list and proportions are the distiller’s secret. Why do you think gin has come back into favour so much? I think it’s driven by the resurgence of the cocktail, and gin is an ingredient in many of the popular ones. Has it been difficult to win people over to the idea of small-batch artisan gin? No. Not even if you add to the idea words like ‘premium price’. People understand, I think, that artisan and small batch is labour intensive and therefore will be expensive. What they won’t put up with is average

GINDULGE IN THE BEST

– they are happy to pay a premium price for a quality, well-presented product with a delicious taste. No amount of advertising will overcome poor taste, aroma and presentation. People also like the opportunity of being able to meet and talk to the distiller, which is often possible in New Zealand.

What do you see as the interesting trends in gin? For the past few years the trend seems to have been for distilleries to think that the only way to be successful is to come up with a new variety of gin, so we have cucumber, strawberry, hemp, butterscotch, Easter bun gins and heaps of others, to a point where it is questionable whether they are actually producing a gin. We nod our head to that trend somewhat with our blackberry trial but while nearly everyone else seems to be chasing the next ‘in’ flavour, ingredient or botanical, we happily focus on making a quality traditional, delicious gin. It almost seems this market is being ignored.

I’m happy with that! Are you working with any new botanicals that you want to talk about?

Nothing truly new but I want to find the time to try just juniper, wild rosehip and wild thyme in combination. I also have an idea that involves the Bluff oyster but don’t want to say too much. Do you make spirits other than gin?

A vodka is likely. Also we have a limoncello, which should come onto the market in about two months. It will be sweetened with local honey. Also last year we did a small trial where we introduced our gin to New Zealand-grown blackberries and locked them away in a dark room for several months.

The result was stunning. Do you have any gin and food matches?

Or ideal snacks to go with a gin drink? Personally I think gin should be enjoyed without food, just as I wouldn’t combine a single malt whisky and food. If I was really pressed to come up with a food match – maybe a green olive and a

gin martini (no surprises there).

Alternatively, for the early starters, see the Breakfast Martini recipe.

What’s your favourite way to drink gin? In a Negroni is always good – my preferred winter option.

Increasingly I am enjoying gin straight, poured over a large block of ice (so it doesn’t melt too quickly), with just a thick wedge of fresh lemon that you press (with finger or teaspoon) now and again against the side of the glass. lytteltondistillery.co.nz

GIN GIN. Tell us what is special and different about your bar? It is small, intimate and a little quirky – a hole in the wall, and a sanctuary away from the city life. Why gin?

Gin is the thing right now, with global growth in its category. Plus it is fun to work with as there are so many flavour combinations, not to mention the fun tonics to go with them! Why do you think gin has come back into favour so much?

I think the younger generations have given it a little buzz again,

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along with social media. That has caused a knock-on effect and a renaissance among the older generations, who have always known of it. What do you see as the interesting trends in gin? More and more native botanicals are being used. You could almost say people are drinking more gin because it is medicinal. Do you have any gin and food matches?

Or ideal snacks to go with a gin drink? We find that oily snacks such as olives or salmon or soft cheese like goats’ cheese work well as they balance well with the acidity of the gin and tonic. What’s your favourite way to drink gin? In a balloon glass (or copa), lots of ice, a good measure of gin and a premium tonic, with a slice of lemon or garnish of choice. What’s the secret to a perfect martini?

Chilled glass, rounded and balanced gin, dash of white vermouth, and orange bitters, lemon twist depending on whether you like it dry or wet. gingin.business.site

‘More and more native botanicals are being used’

GINDULGE IN THE BEST

MAKE MINE A DOUBLE

BREAKFAST MARTINI

LYTTELTON DISTILLERY

CURIOUS 75 CURIOSITY GIN

THE GODDESS & THE SAINT JUNO GIN

No matter how wild or worldly life might get, this divine twist on the classic G&T will ensure some heavenly moments.

INGREDIENTS 15ml St Germain Elderflower Liqueur 30ml Juno Gin Extra Fine 45ml tonic (or more to taste) wedges of lime METHOD Squeeze and drop the lime into a glass. Add gin and St Germain. Top with tonic, then ice. Stir and add garnish.

This was created by bartender Salvatore Calabrese when his wife insisted he have some toast and marmalade instead of just a martini for breakfast.

INGREDIENTS

One of our favourites is still the first we ever developed for our own gin. It’s the Curious 75, a version of the classic French 75 using Recipe #23.

15ml Cointreau 15ml lemon juice 50ml Peninsula Gin 1 tsp marmalade (orange but no rind)

INGREDIENTS

METHOD

30ml Curiosity Recipe #23 Gin 15ml sugar syrup 15ml lemon juice dash orange bitters sparkling rosé orange peel for garnish

In a shaking glass, add the marmalade, gin, lemon juice and Cointreau. Next, break down the marmalade by mixing with a bar spoon before adding ice and shaking well. Shake for slightly longer than normal to mix the marmalade properly before straining into a chilled martini glass. Extra marmalade, a single slice of thin toast and one semi hardboiled egg can be eaten alongside.

METHOD Pour all ingredients except the sparkling rosé into a shaker over ice. Shake together and strain into a chilled coupé glass or champagne flute (150ml). Top up with the rosé.

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TOM COLLINS GIN GIN.

This classic cocktail is one of the oldest, dating back to the 1880s. It's a tasty drop and easy to make at home.

INGREDIENTS 50ml gin 25ml lemon 25ml sugar syrup (or any flavour syrup you like) soda water METHOD Add all ingredients to a tall glass, top with soda and stir gently.

FOOD & DRINK

FLIGHTS OF FANCY Curated wine flights and the fresh flavours of the Mediterranean make Cellar Door, in the Arts Centre, perfect for a night of culinary adventure.

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ometimes a meal out is just that; other times it’s an adventure. Working our way through a curated wine flight while revelling in the flavours and textures of the Mediterranean at Cellar Door, the Arts Centre’s new wine bar, was definitely an adventure to repeat.

Cellar Door is in the same location as the legendary Annie’s Wine Bar, where for several decades Annie Edmond helmed one of the city’s hottest haunts. Her legacy is alive and well in the hands of Tim Ogle and Kate Hide, who see themselves as guardians of the room’s past as well as steering it to a new future.

Honouring that past goes all the way back to when the room formed part of Canterbury College’s School of Art – among the art on the walls are reproductions of works by famous alumnae Olivia Spencer Bower and Evelyn Page.

The room’s original brick walls and lunette windows remain.

Elsewhere the new owners have made their mark, with one interior wall painted a restful olive green, another clad with rustic wine barrel staves. These are also used on the front of the long bar, which is topped with a single piece of Californian redwood. Following the vineyard theme, wine barrel hoops have been repurposed as light fixtures, while most of the lighting comes courtesy of ‘chandeliers’ of suspended wine bottles.

First things first. Wine ‘flights’ are the point of difference in Cellar Door’s offering. A flight is a group of wines tasted alongside each

other for comparison. The Cellar Door team have curated sets of wines to demonstrate differences in style, grape variety, regionality and various other themes. Each flight is four 40ml glasses, adding up to a little more than a single glass of wine.

We opted for ‘Everything Happens for a Riesling’ and ‘I Can’t Believe It’s Not Buttery’, one of the two chardonnay flights on offer.

The first captured the full sweep of what a riesling can be, from a bone-dry offering from Leeuwin Estate in Margaret River, Western Australia, to a Fromm Spatlese riesling from Malborough that captured the sweetness and acidity of a traditional Spatlese from Mosel. Whether from familiarity or a preference for a dry riesling, the Pegasus Bay Estate Bel Canto 2017 shone through. The rare opportunity to sample a Karl Erbes riesling from Mosel was most welcome, though.

The ‘I Can’t Believe It’s Not Buttery’ flight is for those chardonnay fans who know the variety only as oaky and buttery, and for those who prefer chardonnays from the earthy end of the spectrum. All four were New Zealand chardonnays, with the 2016 Carrick Bannockburn from Central Otago being the only one with any butter to speak of, and the 2017 Mt. Beautiful chardonnay from North Canterbury taking the prize for earthy.

As we tasted and compared notes, we also perused the menu.

Constantly changing, this leans towards Mediterranean ingredients and flavours, with a good mix of

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‘Whole fresh scallops, plump and perfect, sat upon a bed of al dente Arborio’

meat-based and vegetarian options.

We chose several dishes to share. The first to arrive was the raw marinated fish crudo with Spanish onion, shaved Florence fennel, orange and just a touch of crème fraîche. The fennel and orange combined to draw out the delicate flavours of the fish, with the crème fraîche adding texture and weight.

Next was the sublimely balanced zucchini ribbons marinated with lemon oil and chardonnay vinegar, pine nuts and goat’s cheese. The dish’s simplicity was its strength, with each ingredient bringing something different but essential to the overall effect.

We had toyed with ordering a fourth dish but were glad we hadn’t after an absolutely delicious plate of scallop, lemon and fennel risotto landed before us. Whole fresh scallops, plump and perfect, sat upon a bed of al dente Arborio, the dish elevated to another level by the sweet perfume and anise flavour of the fennel.

With the last flavours of the risotto fading on our palates, we thanked our hosts and stepped out into the gothic splendour of the Arts Centre, glad that its restoration now includes a very passable Annie’s 2.0.

Cellar Door, Arts Centre, 1 Hereford Street, 03 925 8497, cellardoor.nz

FOOD & DRINK

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OTAHUNA ON A PLATE A gourmet weekend getaway to Otahuna Lodge combines luxury and learning, with chef Jimmy McIntyre sharing culinary secrets and the guests getting to sample the results in a deliciously decadent degustation dinner.

EXECUTIVE CHEF JIMMY McINTYRE

E

xecutive chef Jimmy McIntyre makes it look easy as he cranks the handle on the pasta machine and turns the dough for his roast pumpkin and goat cheese tortellini into a flat sheet.

The secret, he tells the guests gathered in his kitchen at Otahuna Lodge, is in the ingredients and the preparation – one egg per 100g of powder-fine Double-O flour (“It’s crucial to weigh it out”), kneaded then rested for at least an hour, to ensure the flour is sufficiently hydrated.

The beautifully restored Otahuna Lodge, nestled at the base of the Port Hills in Tai Tapu, makes the perfect venue for a weekend of luxury. Getting there was pretty cool too, thanks to the nifty MINI Cooper SE. The name ‘Otahuna’

means ‘little hill among the hills’, and from its Port Hills perch, the lodge offers commanding views of the Southern Alps and Canterbury Plains. The heritage surrounds have been lovingly restored, along with the extensive grounds and gardens.

And once you climb between the high thread-count sheets, the sleep of the sated is not far away.

But as well as pampering, we are here to learn. Otahuna Lodge hosts events throughout the year, and the Italian Gourmet Getaway weekends with Chef Jimmy are among the most popular.

The three-hour class begins with a glass of sangria – school was never like this. The eight guests on the weekend then gather around as Chef Jimmy prepares the evening’s five-course Italian-

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‘Class begins with a glass of sangria – school was never like this’

themed degustation dinner, listening attentively as he generously shares secrets from decades of culinary experience gained overseas and in some of Christchurch’s top restaurants.

Class dismissed and heads buzzing with fresh ideas for the home kitchen, we take the chance to explore the grounds and gardens before meeting up with our fellow guests for pre-dinner drinks and canapés in the opulent downstairs lounge, where magnificent 19th

OTAHUNA ON A PLATE

EVENTS AT OTAHUNA To celebrate its 125th anniversary, Otahuna Lodge is open for a series of special events between March and November. The full schedule of garden tours, high teas, live performances and a series of collaborative Winemaker’s Dinners can be found on the Events page of their website. Also, in June, Otahuna will for the first time offer dinner-only reservations featuring their renowned Five-Course Degustation Menu. Dinner-only reservations will be accepted 30 days in advance, but with a nightly capacity of only 14 guests, this may be the most difficult dinner reservation to get in New Zealand.

To guarantee your table in advance and to fully enjoy the wine experience, reserve a suite for the night by calling the lodge at 03 329 6333 or via email at enquiries@otahuna.co.nz

THE MENU Roast pumpkin & Otahuna Valley raw milk ricotta-filled tortellini, olive oil-poached tomato, hazelnut pangrattato, and truffled pecorino.

Century fittings and modern furnishings define luxury.

Called through to the dining room, we meet Brad Nolan of Red + White Cellar, who has curated the Italian wine matches for our degustation dinner. Before we sample each dish and matching wine, Brad expertly talks us through the provenance of each bottle and suggests some of the tastes our palates are about to experience. It’s so hard to pick favourites among such divine fare but the osso bucco made with lamb from Otahuna’s own paddocks paired with a glass of Cordero di Montezemolo Barolo set a very high bar.

Next morning, after breakfast with Prosecco, it’s time to don gumboots and check out the

historic grounds of Otahuna under the expert guidance of head gardener Steve Marcham. A highlight is the restored formal Dutch Garden laid out like a windmill, but just as fascinating are the kitchen gardens and orchards that ensure Chef Jimmy and his team have the freshest ingredients possible – straight from the soil or tree. There’s also sheep in the paddocks and pigs in the pen, the latter poking their cute noses through the fence to check out the visitors.

All too soon our idyll is at an end.

We farewell our new friends and head back to reality, stopping at the supermarket on the way to pick up some Double-O flour. otahuna.co.nz

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Wine match: Nosiola Trentino DOC, Cantina di La-Vis, Valle di Cembra.

Otahuna salumi, buffalo mozzarella, pickled pear, rocket.

Wine match: Gavi 2016, Villa Sparina di Massimo Moccagatta.

Otahuna lamb osso bucco, potato pea and mint gnocchi, brocollini and gremolata.

Wine match: Barolo 2012, Cordero di Montezemolo.

Vanilla bean and mint pannacotta, biscotti and fresh berries.

Wine match: Moscato D’Asti 2017, Agricola Paolo Saracco, Castiglione Tinella.

Cheese course: Gorgonzola The MINI Cooper SE was kindly supplied by Christchurch MINI Garage christchurchminigarage.co.nz

UNBOXING LOCAL Tom Riley and Chris Kappely are at the helm of Green Dinner Table, a plantbased subscription box that brings local produce direct to your door. They tell Cityscape about their passion for healthy and sustainable food.

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hat is the vision behind Green Dinner Table? How do you differ from other food subscription services? Tom Riley: The vision was to show people how eating a plant-based diet can be delicious and simple – you will not miss the meat at all – and to teach people new cooking techniques that aren’t based around a piece of protein in the centre of the dish. This is how conventional cooking has worked for so long, but with plant-based cooking you’re focusing on the individual ingredients more. Chris Kappely: We differ because we’re a 100% plant-based service and don’t have to contribute to the harming of animals. We strive towards sustainability and looking after the environment and we want to help people with a solution to

eating more plants. Tom: We’re totally vegan, we use small suppliers and support the local community. You have a new business partner on board – has that led to any change in emphasis or direction? Tom: Chris owns a gym, so his initial motivation for turning vegan was health reasons. When I set up Green Dinner Table my initial focus was on making the meals really delicious and assumed that if you’re already eating plants it must be inherently healthy, whereas now with Chris on board we’re going to try and take it to an even healthier level, ensuring we’re hitting all the daily protein targets. Previously we focused on eating the rainbow, which is great with a basic philosophy of health, now we’re going to try and really up the

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health side of things. Chris: We want to make our current menu slightly more wholefoods focused and balanced. We’re pretty much already there, it’s just adding some extra bits, like pumpkin seeds, to the recipes. There’s a common misconception that when eating a plant-based diet you’re not meeting your nutritional needs, which is why wholefoods are called wholefoods – they’re balanced in themselves, so they have the right amount of protein, the right amount of iron, and different foods have different amounts, but as long as you’ve got plenty of wholefoods in there, you’re covering all your bases. Are you noticing more and more choice in ingredients as the market for plant-based foods grows? Tom: From a consumer perspective there’s a massive

UNBOXING LOCAL

amount of stuff – there’s the Sunfed Chicken and other Sunfed products, which are really cool New Zealand made products, there’s Beyond Beef and Burger King just released the Rebel Whopper. For us not really, as a lot of those products are too processed, it’s more about wholefoods and sourcing local ingredients and getting out to the markets. You use a lot of seasonal produce, can you talk to us about the benefits of eating seasonally? Tom: As a consumer the price point is a benefit and knowing that it’s local.

It’s easier to support local when you’re eating seasonally. It guides you in eating the rainbow, too, and enables you to look forward to vegetables more. We follow the seasons as much as possible, which helps us to source produce locally.

Is there a particular dish that stands out as a favourite with customers? And one that is your favourite? Tom: The customer favourite is the Mexican loaded nacho wedges. It’s wedges topped with beans, cashew sour cream, guacamole, pickled red onions and a pico de gallo, and some salsa.

That’s a really popular one. Chris: I really like the Bibimbap – it’s a Korean dish that has kimchi with it, and I really like kimchi, and we make the kimchi fresh. Tom: We make everything in-house. I’m fermenting chillies at the moment to make some hot sauce because they’re in season; and preserving some lemons for winter. What are the most common misconceptions about a vegan diet? Chris: An inadequate amount of protein, or iron. Also that it’s boring and just salads, really basic salads like tomatoes and lettuce. But it’s not, it’s wholefoods, and when you’re eating wholefoods you’re getting everything you need. How has being part of Green Dinner Table affected your own diet and lifestyle? Chris: The variety of the different meals. I find when I’m doing my own thing it’s easy to stick to the few same things each

It’s easier to support local when you’re eating seasonally. It guides you in eating the rainbow, too, and enables you to look forward to vegetables more.

TOM RILEY

night, so having Green Dinner Table allows a different meal every night and you’re getting a variety of nutrients from the different vegetables. Tom: I find I’m doing a lot more reading and research to create new recipes. I find myself going to markets more now to find new ingredients, ideas and suppliers. We have over 220 recipes on our website, so it’s challenging to create new recipes.

Do you still have some guilty pleasures? If so, what? Tom: A nice bottle of Riesling. My current favourites are Terrace Ridge and Pegasus Bay. Chris: Dark chocolate and vegan Trumpets. Do you have any simple tips for increasing the amount of plant-based foods in our diet? Tom: Avoid the meat and dairy aisles in the supermarket and order Green Dinner Table. Chris: Smoothies at breakfast is a really simple one. They’re a great way to get a bunch of spinach or greens into breakfast – add some bananas and berries and you can’t even taste the spinach. I make a smoothie in the mornings and can put in huge amounts of spinach, and my two-year-old daughter will drink the whole thing – she loves it and doesn’t even know, it’s great.

Do you have any suggestions on where people can find more info on plant-based diets? Tom: nutritionfacts.org, SAFE have a really good vege starter kit, which is really cool, and the Green Dinner Table website. My favourite cookbooks would be Isa Does It, which was one of the first

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CHRIS KAPPELY

cookbooks I had when my wife first went vegan. The Enchanted Broccoli Forest is a real ‘70s, hippy cookbook and The Moosewood Cookbook from 1974, one of the top-10 selling cookbooks of all time. Chris: We’ve got a really good cookbook at home called Pure Vegan, which is pretty simple and the meals don’t take too long but there’s some really nice summer salads in there. Celebrity chefs have been great at raising awareness, because they bring attention to it. There’s three main reasons you’d go vegan, which are health, animal cruelty and environment, and we tick all three with our boxes, so we offer something our competition can’t. greendinnertable.co.nz

WANT MORE? Read the full Q&A with Tom & Chris online. cityscape.co.nz

MEET THE CHEFS

Foodie truths

At No.4 Bar & Restaurant, chef Ian Mulling stays true to the food by respecting traditional pairings and serving up dishes that are delicious, simple and modern.

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ow would you describe the cuisine you create? My food is inspired by my travels, the chefs I have worked with, and the locals at No.4. We try to develop a menu that will taste and look amazing. Tell us about your career journey? For 28 years I have been in the industry – meeting people, travelling and exploring new places. I have endured cramped conditions, foul language and terrible hours. But I kept on learning and worked my way up to where I am today. What’s the No. 1 dish people should try at No.4?

At the moment it’s our chicken sandwich, a modern take on our memories of supermarket hot chicken sandwiches made with fresh, soft sliced bread. We took this idea, pulled it apart and modernised it for our customers.

What are some interesting trends you’re seeing in food? The influx of Asian-style foods across most restaurant menus – from ingredients to meals. How do you ensure your cuisine stays relevant to these trends? We just stay true to the food – respect traditional pairings and origins. Once we understand the flavours and preparation we can come up with a concept that makes it unique to our style and suits our customer base.

What has been the oddest food fad? Reflecting now, I would say chopped parsley or paprika sprinkled around the rim of the plate was an odd fad. More recently, mixed micro herbs piled up in balls on dishes or scattered around plates. What has been the most surreal moment in your career to date? For me it is seeing

IAN MULLING (RIGHT) AND BROTHER STEVIE

the young chefs that I have trained or worked with as they progress. I see them becoming fantastic sous or head chefs, taking up positions around the country or around the world. Seeing them doing well on social media is a cool feeling. And the most challenging? Finding a balance between work and family is a challenge. The hours are not easy. Also, it’s difficult when I see chefs come through who don’t want to better themselves, do the

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hours required or have pride in what they do. Who are your culinary heroes? My heroes would be a mix of old-school chefs; Marco Pierre White, Heston Blumenthal, Thomas Keller, Martin Yan, Ferran Adrià, David Chang, the Roux brothers, the early days of Gordon Ramsay, Jamie Oliver and Gary Rhodes. Where do you draw inspiration for dishes? My sous chef ‘Badger’, my brother Stevie Tiwa, the brigade of chefs at No.4, past chefs in my career, ‘Milo’ in Queenstown… basically anyone who looks at food the same way I do. I also find inspiration from the internet with Instagram, Pinterest and YouTube. What’s your go-to meal to whip up when you’re not working? Usually very basic. I have lots of condiments, spices and sauces in our fridge, so when I come home late I like to pimp up a hotdog, some noodles or a toasted sandwich. What’s your favourite dish to indulge in? My brigade laughed at this question. There is a rule in the kitchen: if you are late for any reason without telling someone in advance – KFC! You must buy the kitchen a bucket of chicken and sides. It’s not cheap, so people tend to turn up on time. Is there a particular book or author that has inspired you in your life or career? Anthony Bourdain. Most chefs can relate to his book Kitchen Confidential and his travel shows.

He opened up our world and showed others why we do this job that we love to hate. Three key ingredients to a tasty dish? Salt.

Pepper. Tasting. What’s one thing people may not know about you?

I worked at Café Valentino early in my career in the pasta section and would regularly cook for over 200 covers a night. After that I couldn’t eat pasta for a couple of years. no4bar.co.nz

WANT MORE? Read the full Q&A with Ian Mulling online. cityscape.co.nz

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MEET THE CHEFS

FROM BAY TO BAY

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elcome to Canterbury.

What convinced you to make the move? The job at Pegasus Bay was an opportunity to work in a place that I had a lot of respect for, with seriously amazing wine, great people, great fun, great vibe. It’s all great. What has pleasantly surprised you about your new home? The friendliness and hospitality of everyone we have met in the area, the local food scene, the awesome country schools, affordable real estate and the Christchurch City rebuild, with the cool niche places opening everywhere. What are you missing (if anything) about Hawke’s Bay? The many beautiful beaches, friends and family. Has the move to North Canterbury and Pegasus Bay influenced your cuisine at all?

100 percent – how could moving to

an area with such a unique climate and seasonality of produce not affect it? I believe I’m yet to find my true cuisine style but I really like the direction it is going at Pegasus Bay. Is there a particular dish you are working up at the moment? A couple of autumnal ones. I’m thinking of a beef dish with local mushrooms, hemp and black garlic.

How did you get into hospitality and cheffing? I have always enjoyed cooking. There came a time I needed to leave school and I found an opening in the kitchen at a good restaurant. It started from there. Have you found a go-to spot in Canterbury yet? So many brilliant spots but there are so many options out there it’s hard to keep up! Love a night at Inati when we can, Eightgrains for delicious dumplings, or locally we pop down

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to Brew Moon for a beer and a pizza. How do you relax? Take a few cold beers out to Nape Nape and go surfcasting to catch a feed for the family. What advice would you give your younger self? Don’t go to that party in Maraenui. What is your go-to meal to whip up? My risotto always gets my wife going.

What is the best advice your mum ever gave you? Do what makes you happy. Who is your personal hero? Jacinda Ardern. What is your favourite guilty pleasure?

Anything fast, dirty and greasy.

I can’t leave the house without?

Forgetting something! Whining kids, dog, wife, snacks, kitchen sink.

If you weren’t doing what you are now, what would you want to be?

Professional marlin fisherman.

Is there a particular book or author that has inspired you in your life or career? I mostly read cookbooks. I don’t have a favourite but I’ve found Chad Robertson and Daniel Humm really useful. What is on the cards for this year?

Painting our house, great vibes at work, playing with my kids, holidays, parties. pegasusbay.com

IMAGE: CLAIRE INKSON

Shifting from Hawke’s Bay to Pegasus Bay and the Waipara Valley has brought a whole bunch of new local flavours to the dishes of chef Jackson Smith.

MEET THE CHEFS

STEPPING HIS WAY

Chef Paul Howell brings a wealth of international experience to his cuisine at New Regent Street’s Twenty Seven Steps.

H

ow would you describe the cuisine you create? We’ve always described our cuisine both at The Little Bistro and Twenty Seven Steps as rustic European. Tell us about your career journey? I’ve been in a professional kitchen in some shape or form since I was 15. I’ve worked in England, Wales, France, Sweden and Ireland. What’s new at Twenty Seven Steps? We’ve just recruited a new pastry chef called Yusri from Indonesia. He’s creating some lovely things. What’s the No. 1 dish people should try? Our venison tenderloin from Tai Tapu is my favourite dish at present. What are some interesting trends you’re seeing in food? We’re pretty classical when it comes to food. I keep abreast of what’s happening but I don’t follow trends just for the

sake of it. What has been the oddest food fad? Too many to mention. I find the whole fake meat thing particularly bizarre. What has been the most surreal moment in your career to date? Talking to chef Simon Gault in The Little Bistro about a week after opening was pretty surreal. He was awesome. And the most challenging? Working the Rugby World Cup dinner in 1999 – 3000 people, six courses, 40 chefs. A logistical nightmare. Who are your culinary heroes? Nigel Slater, Skye Gyngell and Yotam Ottolenghi.

Where do you draw inspiration for dishes? Books, travel and eating out. What’s your go-to meal to whip up when you’re not working? Always curry. What’s your favourite dish to indulge in?

Any chocolate dessert. Is there a

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particular book or author that has inspired you in your life or career?

White Heat by Marco Pierre White.

Three key ingredients to a tasty dish? Onions, garlic, lots of herbs. If you weren’t doing what you are now, what would you want to be doing? I’d like to own a pub.

What’s one thing people may not know about you? I’m addicted to Location, Location, Location.

Where do you go to – Wine and dine with friends: Shepherd, in Wellington. Morning coffee: Caffeine Lab. Blow off some steam: Smash Palace and Moon Under Water. Shop up a storm: I hate shopping. Get away from it all: Thailand. twentysevensteps.co.nz

NEW MENU

MEX IT UP!

DARE TO BE GREEN Try making delicious

plant-based goodness the star of your dinner plate and you’ll soon feel the positive effects.

A wholefoods and plant-based diet is full of health benefits and will have you feeling fab, but not everyone is ready to commit to an entirely plant-based regime. Adding smoothies to your daily routine is a simple way to up your plant intake and a great way to get fussy kids to indulge in greenery. A smoothie packed with berries can have a handful or two of spinach thrown in that you won’t be able to taste over all the sweet flavours. Eating seasonally is a great way to help your hip pocket and absorb the most out of fruit and veges. Autumn has a ton of healthy produce in season including leeks, courgettes and broccoli.

Wholefoods are key – these are plant foods that are unprocessed and unrefined, or processed and refined as little as possible. They are balanced in themselves so they will have the right amount of vitamins. These include legumes and grains as well as fruit and veges – you can substitute ground beef for lentils, or make some crispy tofu nuggets as a side dish.

Taking supplements in conjunction with consuming a nutrient-rich diet can ensure you’re getting the most out of your veges. Did you know you can enhance your body’s absorption of iron by consuming vitamin C? Kiki Health have a range of vitamins and powders that can be taken with meals to have you feeling fab in no time! Shopping local is another great way to get the most from your produce. The food at your grocer will not have travelled as far to make it to your shopping basket.

If this all seems a little overwhelming, there are food subscription services to help you move to a more plant-based diet. The team at Green Dinner Table do the prep and deliver ready-to-cook plant-based meals to your doorstep each week. There’s also a growing number of restaurants around town offering some primo plant-based meal options including Dux Dine, Moment Café, The Fermentist and The Dish.

South of the border, down Manchester Street way, Mexico continues to serve up banging, authentic eats. Their autumn menu steps things up with a new range of tacos and some tasty prawn dishes.

Big news is that the Crispy Cauliflower Florets are now vegan.

The drinks menu has had a refresh also, with four new cocktails added. mexico.net.nz

CRAFT BEER

IT’S IN THE CAN The cool cats at Kaiser Brew Garden have a first for the South Island – the Kaiser Beer Cannon.

This nifty tool is a canning machine that fills and seals a 946ml can – sourced from America, it’s only the second of its kind in the country.

The best part is that you can now order your favourite ale to take away – how good? kaiserbrewgarden.co.nz

When you are supporting a small business, you are supporting a dream!

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FOOD & DRINK

WINERY

NEW MANAGEMENT

NEW-LOOK CELLAR DOOR

CORIANDER’S SPICES IT UP

In stunning Waipara, organic wine producer Greystone has opened a new-look cellar door and eatery. The environment is a moody, decadent space ideal for sipping a vino and indulging in delicious fare. Chef Melany Wright is delivering the food goods with a menu of sharing plates made using locally grown, organic and foraged produce. The menu offers an authentic North Canterbury food and wine experience that will have your taste-buds buzzing. greystonewines.co.nz

Coriander’s has been serving up delicious, authentic Indian cuisine since 2006 – their butter chicken is considered the city’s finest. The three Christchurch eateries are now under new management, serving up the same great taste with the same skilled team. The three new owners are highly skilled – one has worked as an executive chef in 5-star hotels, one is a hospitality consultant and restaurant builder, and the third has worked in corporate strategy and management. corianders.co.nz

ARTISANS

IN PRAISE OF FAT Fat is flavour, says Cashmere Cuisine’s Kurt Robinson. Marbled cuts allow you to pull off slow-cooks that produce tender and juicy meats.

Marbling melts when cooked at high heat, producing a rich buttery texture that coats the meat, enhancing the flavours. It’s also high in the healthy fat oleic acid, which is associated with health benefits. cashmerecuisine.co.nz PENINSULA GIN

BEER & DUMPLINGS

LYTTELTON DISTILLERY

OLD CAT, NEW TRICKS

Artisan small batch vapour infused premium gin is made at Lyttelton Distillery Co. It all starts with the making of their own alcohol from local grains and honey. It is delicious and full of flavour from carefully chosen botanicals including juniper, manuka, wild thyme and citrus. No artificial flavours are used. This is a gin of the finest quality. lytteltondistillery.co.nz

The hip and happening Sister Kong has had a wee makeover that will have any beer or dumpling fan’s mouth watering. With a focus on Sichuan province’s mouthnumbing spice, there’s a myriad of dumpling flavours, delicious wings and noodles to leave your stomach satisfied. You can wash it all down with a jug (or two) of amber ale.

FB/sisterkongdumplings

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FOOD & DRINK

GET ‘EM FRESH The hop vine flowers only once a year, meaning brewers have only one chance to use them fresh in a brew before they get dried for storage. Ralph Bungard explains.

H

ops have been an integral part of most beer styles now for centuries, with the first use recorded as far back as the 9th Century.

Before that, a combination of herbs such as dandelion, horehound, marigold and burdock, among others, made up a “gruit” that was used to bitter beer and prevent spoiling – just as modern hops do now.

Since hops became the go-to herb for (most!) brewers they have spread around the globe and become the focus of intense plant-breeding programmes designed to intensify and diversify the flavour characteristics they impart to beer.

When brewers talk about hops, they are more specifically talking

about the female flowers of the hop vine. The hop vine dies down in the winter and each spring grows up from its underground rhizome (a big storage root like a kumara). It flowers in late summer, and it is the mature female flowers that the brewers seek.

Flowering happens only once a year, but brewers and beer drinkers like me like to keep their habit going all year round! To help us out, those clever hop growers harvest all the flowers at peak condition, dry them and store them so that they can be used in brewing until the next year’s crop.

Once a year though, brewers get a chance to use the freshly harvested “green” or “wet” hops to make beer. In recent years this has become something of a harvest celebration for craft brewers, hop

growers and beer nerds alike. Hops are harvested off the vine at dawn, then rapidly chilled and rushed under refrigeration to brewers nationwide. Within a few hours of picking, the hops have been added to seasonal Fresh Hop brews.

Look out for Fresh Hop beers from your local brewer hitting bars in early autumn. They should be highly aromatic, with flavours often described as fresh, green grassiness that underpins the usual character of the hop. A real seasonal treat!

With Fresh Hop beers, fresh is certainly best. They will be rare and fleeting so keep an eye on brewers’ social media for release dates and availability. If you are after a one-stop sampler of locally brewed Fresh Hop beers, Three Boys Brewery run a Canterbury Fresh Hop Beer Festival that showcases the best from local brewers. Keep an eye on the website for the announcement. Certainly a “Fresh Hop Festival” sounds a lot more enticing than a “Gruit Fest”! threeboysbrewery.co.nz

THE WINE LIST PEGASUS BAY RESERVE ENCORE NOBLE RIESLING 2016

PEGASUS BAY RESERVE FINALE NOBLE SAUVIGNON SEMILLON 2017

This wine exhibits a gourmet platter of aromas and tastes – ripe cantaloupe melon, mango, pineapple, lychees and mānuka honey. It has the characteristic richness of a ‘sticky’ and then underneath this is a streak of minerality and fine acidity that keeps it lively and refined and draws out its lingering flavours. pegasusbay.com

The sauvignon semillon from this North Canterbury vineyard is already highly respected. This ‘sticky’ iteration has intense notes of stonefruit, beeswax, pineapple and passionfruit. Botrytis has resulted in a rich, unctuous mouthfeel. The semillon contributes structure and length while the sauvignon component adds refreshing acidity. pegasusbay.com

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FOOD & DRINK

Destination Entertainment

A world of food and drink await at the ultra-modern and happening surrounds of EntX Entertainment Central. Grab a bite to eat, quench your thirst and then kick back and enjoy the latest on the big screen. EntX is not just another food court. Diverse flavours and gastronomic experiences await in the ground-floor hospitality precinct. You can grab a satisfying meal or a quick bite with options from hot to cold and sweet or savoury. The eateries on offer include gastropub Cleaver & Co, who serve up some delicious BBQ dishes.

Hanoi Old Quarter deliver Vietnamese goods including spicy noodle phos, braised pork belly and classic sweet and sour stir-frys. Simple, fresh and tasty dishes are available at Joe’s Garage, where you can wash it down with a beer. Sweet treats, teas and desserts can be picked up from Leemo, while Portuguese chicken masters Nando’s are bringing the PERi PERi goodness.

Enjoy freshly grilled marinated meat with crisp salad and sauces wrapped up in a hot pita bread from Ottoman Turkish Kebabs or Shanghai street food from Shanghai Dumplings. Fusing Asian and Pacific cuisine, Roll and Bowl have Sushi Burritos and Poke Bowls on the menu, and Pad Thai Pan offer Bingsu, Honey Toasts and of course, Pad Thai. Pick up some primo Indian cuisine including sizzling curries and crispy naan at Two Fat Indians, have your taste-buds popping with bubble tea and coffee at Boba Bear, or indulge in Mexi flavours served up on a bed of California sunshine at Mexicali Fresh. EntX is also home to HOYTS, where you can catch some killer flix. Treat yourself to the LUX experience, or enjoy the Xtremescreens. entx.co.nz

CURIOSITY GIN

Spirits/Distillery | Sydenham

Gin, whisky or vodka? There is a treat for everyone at The Spirits Workshop Distillery in Sydenham. Best known for their fabulous Curiosity Gin, these distillers are certainly talented craftsmen. Pop in to the cellar door for a tasting, book a tour, soak up the smells, see the stills and enjoy your own private masterclass – you’ll learn to talk the talk like a true ginthusiast.

Buy gift vouchers online or give the friendly team a call to book your local distillery experience.

11 Sandyford Street 021 336 416 thespiritsworkshop.co.nz

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FOOD & DRINK

FRESH DIGS

CAFÉ

ROCKIN’ ROLLICKIN

LANEWAY ESPRESSO

The delicious flavours and toppings are the same but now there’s a new space in which to enjoy the delights of Rollickin Gelato. As well as their New Regent Street home and their Arts Centre outlet, Rollickin are also at 98 Cashel Street, open every day and night 11am – 10pm and until 11pm on Friday and Saturday. Whether it’s Pop’s Lemon Pie for lunch for an affogato in the evening, you’ll find all your old favourites and a chance to find new ones on the ever-evolving menu of choices. rollickin.co.nz

Cooking breakfast from 6:30am and serving premium espresso, Laneway Espresso has something for everyone in this modern café. Classics like the Laneway Bacon Buttie should not be missed, or for something more Instagram-worthy, the Avocado Smash. Boasting a large cabinet of modern yet simple food, there is always something to grab on the run. Serving office workers, tradespeople and tourists alike, you will find complimentary sparkling water on tap and free Wi-Fi. laneway.co.nz

BAR

ARTISAN | SUMNER/CENTRAL CITY

This cosy and intimate garden bar serves up gin, beer, wine and appetising bar snacks, including delicious pizzas. The lush surrounds are the perfect spot to pull up a pew and relax in the sunshine, or in the shade. They have a forever growing range of gin, and the friendly staff are always happy to help with suggestions. gingin.business.site

Sumner’s favourite artisan ice cream parlour has brought its tasty treats to High Street. This true hidden gem scoops up unique ice creams and waffles made from scratch with local and organic produce. Striving to serve the best ice cream, you’ll discover plenty of vegan and glutenfree options – forget Hokey Pokey, Utopia Ice serves real NZ flavours.

GIN GIN.

UTOPIA ICE

utopiaice.co.nz

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MOBILE CAFÉ

COFFEE SKILLS MOBILE Delivering all your mobile coffee needs, direct to you! With three vans, they offer an indoor coffee cart for functions or delivery service for your work, functions or events. You can also find the team outside PlaceMakers Riccarton on weekdays from 7am – 3pm. coffeeskills.nz

FOOD & DRINK

GASTROPUB

FEAST WITH A VIEW Just a 10-minute drive from Colombo Street, over the beautiful Port Hills, you will discover the iconic Governors Bay Hotel. This historic setting is the perfect spot to enjoy the fine gastropub fare that is served up while taking in the commanding panoramic views over Lyttelton Harbour. This cosy pub is a hotel and restaurant, which means you can eat, drink and stay.

Stop by and enjoy an intimate lunch or dinner, or organise to have your next function at Governors Bay. governorsbayhotel.co.nz

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FOOD & DRINK

BEN & JERRY’S

Ice Cream Parlour | Central City

Ben & Jerry’s is known the world over for its huge variety of original flavours chock full of chunks and swirls. They’re also celebrated for doing their part to make the world a better place – sourcing free-range and fair-trade ingredients, adopting climate friendly practices and backing community initiatives. The new Riverside store serves up plenty of euphoric flavours that taste delicious in their baked waffle cones – don’t forget to add some toppings!

Open 7 days till late, Riverside Market, Corner Lichfield Street and Oxford Terrace 03 365 2865 benjerry.co.nz

TASTE @ TWENTY

Gourmet Food Store/Catering | Cashmere

taste @ twenty stocks a tempting array of fresh produce, Vic’s breads, Hummingbird espresso to go and beans, preserves and pickles, vinegars and olive oils, free-range eggs and milk. They also offer their own range of pestos, hummus, aioli and delicious ‘real’ food... and some say the best coffee in Christchurch, all made with love and a smile.

Catering is also available, from finger food for your function to tasty ‘man food’ for your work shout.

20 Colombo Street 03 982 1399 tasteattwenty.co.nz

CASHMERE CUISINE

Gourmet Meats | Cashmere

Cashmere Cuisine is an award-winning boutique butchery specialising in top quality cuts, roasts and small goods. All their meat is free-farmed and sourced locally.

Their highly qualified butchers are passionate, and treat customer service as of paramount importance.

With a balance of traditional and modern techniques, they keep up with the latest food trends and seasons.

18 Colombo Street 03 332 6071 or 021 224 4590 cashmerecuisine.co.nz

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FOOD & DRINK

GREEN DINNER TABLE

Food Subscription Box | Lyttelton

Rotating through the same old tired meals for dinner? Green Dinner Table makes it easy to serve restaurantquality meals your family will drool over without the fuss. Better for you. Better for the planet. Better for animals. Sign up for a three- or fivenight subscription and every week you’ll receive everything you need to make fast and healthy plant-based meals. Green Dinner Table takes pride in delivering fresh, local and responsibly sourced ingredients.

10 Oxford Street 022 323 4364 greendinnertable.co.nz

50 BISTRO

New Zealand | Central City

50 Bistro offers inspired bistro food with modern flavours, excellent wines and a great bar. Executive Chef Antony Page leads the kitchen team, designing seasonal menus that utilise the best local produce. The menu at 50 Bistro offers a large variety of dishes, featuring classics twisted with their own 50 flair.

The George, 50 Park Terrace 03 371 0250 50bistro.co.nz

5TH STREET

International | Sydenham

5th Street, brought to you by the team behind Christchurch’s iconic café Hello Sunday, present a bespoke lounge-style restaurant with a constantly evolving menu that allows you to explore the pleasure of shared dining, matched by a well-crafted and eclectic range of boutique, natural and family-owned wines.

Expect the same customer service people have come to enjoy from Hello Sunday, only in a night dining experience.

5 Elgin Street 03 365 9667 5thstreet.co.nz

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FOOD & DRINK

AIKMANS BAR & EATERY Gastropub | Merivale

One of the hottest spots in Christchurch, Aikmans Bar & Eatery is a local favourite and is the ideal venue for a stylish meal or relaxed catch-up with friends at the bar.

With an expansive sun-drenched courtyard and a heated louvred area – sit back, relax and enjoy whatever the weather. Small plates, platters, brunch, dinner or drinks, Aikmans caters for all from 11am each day.

154 Aikmans Road 03 961 6545 aikmans.nz

BAR YOKU

Japanese/Bar | Central City

Pull up a pew and get ready to share in the relaxed atmosphere of Bar Yoku. Enter through the hanging curtains in to the moody restaurant and you’ll be transported to another world. These guys serve up the ultimate traditional Japanese street food in an authentic environment.

Their focus is yakitori, which means ‘grilled bird’ – you’ll find some zinging chicken alongside other options. They also sell some primo Wagyu beef, which is sourced locally.

20 Welles Street 021 071 2338 FB/baryokusakeandyakitori

BLOODY MARY’S

Steakhouse/Swishy Bar | Central City

A popular New York style steakhouse known for premium, local produce, seasonal menus and delicious cuisine. Check out Hugh’s Whisky Library for a nightcap or perhaps The Terrace for one of their famous cocktails and delicious platters. For the full Bloody Mary’s experience you can’t go past their flagship Prime Rib carved at your table every Wednesday and Saturday.

30 Latimer Square 03 943 5937 bloodymarys.co.nz

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FOOD & DRINK

THE CAFFEINE LABORATORY Café | Central City

This unique 2-storey space in New Regent Street serves fresh, seasonal and healthy food daily, all made with local produce. They offer cabinet goodies, the best burgers and fresh food prepared on the spot, and a small selection of NZ wines, craft beers and beverages – not to mention amazing coffee! The menu changes seasonally to ensure you get vibrant flavours and fresh produce. New seating area now open. Book now!

1 New Regent Street caffeinelab.co.nz

CELLAR DOOR

Wine bar/Bistro | Central City

This wine bar and tasting room is set in the historical School of Art building in the Arts Centre of Christchurch. Cellar Door pay tribute to the room’s rich history with curated objects – the divine décor will have you feeling relaxed.

You can order wine as a 40ml taster or 150ml glass. There’s also a selection of wine by the bottle.

Classic, elegant dishes are served up using seasonal local ingredients that are matched to the wines.

The Arts Centre, 1 Hereford Street 03 925 8497 cellardoor.nz

COOK ‘N’ WITH GAS

New Zealand / Central City

Cook ‘N’ With Gas is a classic old-school bistro that explores modern New Zealand cuisine.

They dazzle your senses with amazing flavour profiles and cutting-edge cuisine and their dedicated team have created a destination that has become a firm favourite with locals and visitors alike.

Experience one of Christchurch’s most well-known restaurants and enjoy the atmosphere which is Cook ‘N’ With Gas. 23 Worcester Boulevard, 03 377 9166 cooknwithgas.co.nz

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FOOD & DRINK

THE DISH

Asian Fusion | Central City

Attentive service and an inviting atmosphere is what you’ll find at The Dish. This sophisticated space has only recently opened its doors. The team have worked hard to create a special place where you’ll feel at home as you indulge in some of the amazing fare served up daily. It’s the perfect spot to create memories with friends and family. Tempt yourself with some of their Oysters or Beef Cheeks and sip on something from their extensive list of drinks.

376 Montreal Street 03 925 9787 thedish.co.nz

FIDDLESTICKS RESTAURANT & BAR

New Zealand | Central City

Sophisticated, sociable and relaxed, Fiddlesticks is one of the city’s best retreats. This distinctive restaurant and bar provides an inviting atmosphere for whiling away some time. Dine al fresco and watch the street-side activity from their sheltered courtyard, or join friends in one of the intimate dining spaces.

The talented kitchen crew provide sensational in-season and local fare.

48 Worcester Boulevard 03 365 0533 fiddlesticksbar.co.nz

THE FLAMING RABBIT Bar/Restaurant | Lincoln

The Flaming Rabbit is a slick eatery located in Lincoln that owes its name to the dark tale of blazing bunnies that were said to have spread a fire across the scorched lands of the Selwyn District. Head in for breakfast, opt for a light meal or sink your teeth into the perfectly aged South Devon beef – courtesy of the onsite dry aging cabinet. Weekly specials include a burger special, Monday to Wednesday and happy hour, Monday to Friday from 4 – 6pm.

3 Vernon Drive 03 321 7265 flamingrabbit.nz

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FOOD & DRINK

HELLO SUNDAY Café | Sydenham

Hello Sunday is a delightful piece of reclaimed Christchurch. One of the city’s best brunch restaurants, they emphasise creative, fresh flavours, great service and excellent coffee.

Enjoy a little bit of Sunday – each and every day!

6 Elgin Street 03 260 1566 Find them on Facebook

KAISER BREW GARDEN

European/Beer Garden | Central City

A micro-brewery and garden bar in the heart of the city? Yes! Kaiser Brew Garden is one of the newest hospitality hotspots. Located on top of the bustling Riverside Market, Kaiser Brew Garden offers a stunning setting where you can meet, mingle and enjoy a brew, speciality G&T or fine wine. With its all-weather living garden, Bavarian-inspired hospitality and delicious fare to share and enjoy, you can be sure Kaiser Brew Garden will not disappoint. Prost!

Level 1, Riverside Market, Corner Lichfield Street and Oxford Terrace 03 366 6100 kaiserbrewgarden.co.nz

KUMO JAPANESE CUISINE Japanese | Addington

Renowned for their authentic and delicious Japanese cuisine and for being the first Japanese restaurant to boast a sushi train in the city, KUMO is at the forefront of Japanese dining in Christchurch. With an assortment of dishes on their menu, you can dine on traditional sushi or take your pick from their selection of main dishes as well as highly tempting desserts.

351 Lincoln Road 03 339 0886 kumo-cuisine.co.nz

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FOOD & DRINK

LEMON TREE CAFÉ Café / Central City

Take your café experience to new heights down at Lemon Tree Café, a boutique and contemporary space that offers an array of sweet and savoury treats. Sip on a killer coffee in their quirky fitout – the perfect spot to pull up a pew, relax and catch up with friends. Treat yourself to one of their brunch specials or indulge in one of their high teas packages.

Lemon Tree Café can also host your next special event!

234 St Asaph Street 03 379 0949 Find them on Instagram

MERRIN STREET BREWERY BAR

Cosy Pub/New Zealand | Avonhead

Enjoy the legendary hospitality of the West Coast in a relaxed, fun and friendly venue that serves exceptional gastropub fare alongside Monteith’s famous range of craft beers. Perfect for any occasion, this classic Kiwi ‘local’ has specials 7 days a week and supplies their own premium South Devon beef with their exclusive paddock-toplate operation. Your friendly local on the corner!

Avonhead Mall, 210 Withells Road 03 358 8184 mbbmerrinst.co.nz

MEXICO

Mexican | Central City

Mexico is an immersive dining experience inspired by the streets of Mexico. The menu has been crafted

by Executive Chef Peter Jackson, and is full of delicious dishes. Celebrating the vibrancy and lighter side of Mexican cuisine, the menu changes seasonally to keep it fresh, local and interesting. The drinks keep the good vibes going, with a long liquor list that includes Mexico’s very own brand of Margaritas. Check out the new autumn menu from March 16.

203 Manchester Street 03 374 5422 mexico.net.nz

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FOOD & DRINK

MIRO

Café/Restaurant | Central City

Miro is located in the stunningly refurbished Midland Building in the heart of the city and overlooking the Avon River. Offering restaurantstyle brunch and lunch with a contemporary twist, they serve up barista-made Allpress coffee and a delicious array of breakfast cocktails.

Miro is also open for dinner on Friday and Saturday, with a modern European a la carte menu – be sure to check them out. Bookings are advised.

176 Oxford Terrace 03 925 9909 miro.nz

MOMENT

Café | Central City

Moment is situated in the heart of the CBD, with a clean minimalist atmosphere drenched in sunlight.

Their menu sets the bar high with a kaleidoscope of colour and flavours your taste-buds won’t forget. You’ll find twists on café classics, including their famous eggs benedict. Offering an abundance of gluten-free, vegetarian and vegan options that will leave you spoilt for choice.

85 Manchester Street 03 261 4141 momentcafe.co.nz

NO.4 BAR & RESTAURANT

New Zealand/Cosy Pub | Merivale

No.4 Bar & Restaurant has a lively atmosphere every day of the week.

Take a seat in a candlelit corner, pull up the couch in the library, or celebrate with friends in one of the covered outdoor courtyards. When you’re comfortable, check out your dining options. Brimming with fresh, seasonal and locally sourced delights, the menu has earned No.4 an exceedingly good reputation.

Drop in for exceptionally good beer, food and stories.

4 Mansfield Avenue 03 355 3720 no4bar.co.nz

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FOOD & DRINK

NOM NOM KITCHEN

South East Asian Cuisine | Strowan/Rangiora/Lyttelton

Experience tasty South East Asian cuisine at any of Nom Nom Kitchen’s three cosy and fully licensed locations. They offer an array of sensational dishes and are also gluten free, vegan and vegetarian friendly. With a great range of cocktails, wine and beer on tap also available, Nom Nom Kitchen are perfect for your next family catch-up or special occasion. Their Strowan location is open 7 days.

7 Normans Road, Strowan 03 355 3909, 257 High Street, Rangiora 03 313 4276 & 47 London Street, Lyttelton 03 925 9335 nomnomkitchen.co.nz

PEGASUS BAY WINERY

Winery/International | Amberley

Named New Zealand’s best winery restaurant 8 times in the Cuisine NZ Good Food Awards, Pegasus Bay offers an unforgettable experience.

The menu is influenced by the best of local produce, and changes to take advantage of seasonal offerings.

Start things off with a free tasting and discover the breathtaking gardens.

263 Stockgrove Road 03 314 6869 Bookings recommended pegasusbay.com

POLO BAR

Argentinian | Central City

The Polo Bar is the perfect setting for breakfast, afternoon aperitifs, or to enjoy delicious shared plates from late afternoon. Inspired by Argentinian cuisine, they offer a menu of various sharing plates of selected meats smoked and chargrilled for a unique flavour.

Delicious vegetarian dishes are also on the menu, which changes regularly so they can use the freshest local ingredients to create their mouth-watering dishes.

351 Montreal Street 03 943 8555 hotelmontreal.co.nz

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FOOD & DRINK

SALUT! SALUT!

Spanish/Bar | Central City

Imagine the stunning sights, unique sounds and delicious smells of beautiful Spain, and that’s exactly what you’ll find at the newly opened Salut! Salut! This wee establishment serves up some of the most authentic tapas in town and vino you’ll be dying to wrap your taste-buds around. Bustling with atmosphere and good vibes, Salut!

Salut! offer a menu that is as simple as can be, just traditional Spanish finger food and a wine list to match.

20 Welles Street 021 071 2338 Find them on Facebook

SPAGALIMIS PIZZERIA & BAR

Pizza/Swishy Bar | Central City

Spagalimis Pizzeria & Bar is the oldest restaurant in Christchurch. Visit them for a meal or just a drink in the historic Ironside House, built in 1899. With their menu of 50 delicious pizzas and a full bar and cocktails available, there’s something for everyone! Enjoy outdoor dining on the deck area, the live sport playing at the bar, or book their private dining room for your next function. Open Mon – Tue 4pm – late, Wed – Sun 11am – late.

32 Salisbury Street 03 379 7159 spagalimis.co.nz

TOMI JAPANESE RESTAURANT Japanese | St Albans

Immerse yourself in some culture from the Tomi family as you dine on traditional Japanese cuisine.

Tomi has a wide range of Japanese sake and a comprehensive wine list, and offers a delicious selection of authentic specialty Japanese dishes.

76 Edgeware Road 03 377 8028 tomi.co.nz

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FOOD & DRINK

TWENTY SEVEN STEPS European | Central City

“Cantabrians should feel proud that on Christchurch’s showcase tourist street, 27 Steps is serving our visitors – and us lucky locals – the best produce of the province with confidence, panache and unpretentious sophistication.”

The Press. The tiny bar and extended outdoor area downstairs and the restaurant upstairs are open seven nights a week for dinner or drinks from 5pm. Private lunches are also available on request.

16 New Regent Street 03 366 2727 Find them on Facebook twentysevensteps.co.nz

UNIVERSO BRASSERIE & BAR

European | Central City

Equal parts edgy Euro-chic and sun-drenched tropical escape, Universo Brasserie & Bar sets the scene for a gourmand experience you’ll be hard pressed to forget.

Choose one of their sensational cocktails and peruse their expertly crafted seasonal menu that offers a raft of tempting dishes for breakfast, lunch and dinner. Universo is the perfect venue and can cater for corporate and private events.

Cnr Worcester Boulevard and Montreal Street 03 379 5214 universo.co.nz

UNTOUCHED WORLD™ KITCHEN Café | Burnside

A favourite with locals, and now with a fresh new look, Untouched World Kitchen is the perfect oasis away from the hustle for a delicious breakfast, brunch or lunch. Dine al fresco in the peaceful garden setting, or cosy up by the fire with a coffee and tasty treat from the cabinet. Located just 5 minutes from Christchurch Airport with plenty of off-street parking.

Enquire about catering options and private functions.

155 Roydvale Avenue 03 357 9499 untouchedworldkitchen.com

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JEAN EDITING Benji the Jeans Whisperer. P57 COLLAGEN CRAZE How does it work? P61

2020 – THE YEAR OF SELF-IMPROVEMENT Body Mind Spirit – Health Expo. Make 2020 your year of selfimprovement by rejuvenating your body, unwinding your mind and reconnecting with your spirit at the two-day expo at Addington Raceway & Events Centre (October 10/11). There’s a variety of workshops and talks to inspire and motivate you, as well as local, national and international exhibitors bringing you the full A – Z of holistic health products and services. There’s everything you need for a more soul-centred lifestyle. bodymindspirit.co.nz

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Fashion & Wellbeing

BOOSTING YOUR IMMUNITY DP Herbals’ tips. P63

FASHION

FASHION EDIT 3 Hot looks for the cooler days of autumn.

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1 Bobby coat (RRP $899) from Kate Sylvester 2 Andie's Encore jumpsuit (RRP $320) from Annah Stretton 3 Marle Mimi jumper (RRP $380) from Infinite Definite 4 Kowtow Cable sweater (RRP $289) from Infinite Definite 5 Twenty Seven Names Miles coat (RRP $600) from Infinite Definite 6 Cubic sweater (RRP NZ $299) from Untouched World 7 Rolla's Laura Sweater (RRP $150) from Infinite Definite 8 Gene coat (RRP $1200) from Kate Sylvester 9 Hygge sweater (RRP $449) from Untouched World 10 Bradshaw boot (RRP $419) from Issimo 11 Brady boot (RRP $399) from Issimo 12 Carrie heel (RRP $299) from Issimo 13 Veja V-12 leather Extra White/Guimauve/Marsala (RRP $229) from Infinite Definite

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FASHION

FASHION FORWARD

JEAN EDITING

NEW IN TOWN

BRICKS & MERINO The good news continues at The Crossing with the opening of the city’s first boutique for heritage merino fashion brand PERRIAM. The boutique will open its doors on Friday, March 20, and will stock the signature PERRIAM merino product ranges of Woman, Baby + Child, House + Knitting, Accessories and the new Lounge range. perriam.co.nz

Benji the Jeans Whisperer, of EnCompass fame, has a tip to help you get the most out of your jeans – don’t wash them too often. “People tend to wash their jeans too much, which damages the cotton and fades the wash. My tip is to put them in a plastic bag in the freezer when they begin to smell,” he says. With his finger on the pulse of denim trends, Benji predicts a wider leg and a small ankle flare in women’s styles for this season. For men, it’s mainly business as usual, with the same silhouettes but some changes to fabrics and colour palettes. And what should people look for in a good pair of jeans? Benji says the most important thing is the right fit for their body shape. Get along to Encompass in The Tannery and let Benji find your fit. encompassclothing.co.nz

ELEGANT ACCESSORIES

WILLOW COLLECTIVE This fine jewellery brand was started by Chantelle Symons five years ago when she was working in a café and aspiring for more. The drive to start something of her own is where her dream started, and it rapidly turned into something much bigger. Willow Collective’s range is now stocked in over 30 boutiques nationwide and the brand is proud to be a staple of distinctive contemporary jewellery within New Zealand. Check out their website to find your local stockists. thewillowcollective.co.nz

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FASHION FOR THE BOYS

TEXTURE & TAILORING

Whether for work or play, autumn brings a resurgence of some old favourites in menswear. Cutler & Co’s Liam Strachan shares his tips for a stylish season.

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s we head into the cooler months, the strong trends emerging all involve knitwear, bold prints and old-fashioned textures such as corduroy making a welcome return. With a natureinspired palette of deep greens, camel and beige tones set to a backdrop of soft blacks and navies, this is definitely the time to start exploring with tonal but mismatched layers. Here are our tips to dress for the season: Incorporate some corduroy into your wardrobe.

Start with a casual shirt or pants, or go bold with a cord jacket in camel. Experiment with different wales (sizes) of cord for different looks. Big prints are back! Try wearing a print shirt in darker hues or layered under a jersey as a subtle nod to this style. Interesting knitwear is a must for this season and an absolute building block for the layered look. Play with different textures, knit patterns and weights. Tailoring has returned with a more laidback approach. Tailored pants have never been as versatile as they are now – try a check with a T-shirt and sneakers for a modern look. cutlerandco.co.nz

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1 DStrezzed Large Daisy shirt (RRP $199.95) 2 Cutler Blake shirt blackberry (RRP $159.95) 3 Cutler Hastin trouser thunderstorm (RRP $179.95) 4 DStrezzed English check gilet (RRP $229.95) 5 Cutler Alfie raw edge coat thunderstorm (RRP $499.95) 6 DStrezzed corduroy jacket (RRP $299.95) 7 No Excess quilted jacket (RRP $479.95)

FASHION

UNTOUCHED WORLD™

Fashion/Accessories | Burnside

NZ lifestyle fashion brand Untouched World believes you don’t have to give up great design to be good to the planet. They specialise in timeless, multi-tasking pieces for men and women, in beautiful fabrics and fibres that are easy on the earth.

Famous for their exquisite knitwear, each piece is designed and created in their Christchurch workrooms.

They are the first and only fashion company to be recognised by the UN for sustainability.

Flagship Store & Café, 155 Roydvale Avenue 03 357 9399 untouchedworld.com

ENCOMPASS

Fashion | Woolston

With G-Star now in store and new styles arriving all the time, EnCompass is your go-to store for modern streetwear fashion.

The store specialises in premium denim from a huge range of NZ and international brands. Browse the extensive denim wall and exclusive tailored shirts, waistcoats and T-shirts and be treated to impeccable service and the exceptional fitting expertise of owner Benji, NZ’s top jeanswear salesman.

Shop 26, The Tannery, 3 Garlands Road 03 381 4065 encompassclothing.co.nz

INFINITE DEFINITE Fashion | Central City

Founded in 2008, Infinite Definite is an independent high-end streetwear, fashion and lifestyle store. Owneroperators Jono and Sarah Moran curate an eclectic mix of designers and products hand sourced by them from New Zealand, Australia and around the world.

246 High Street 03 371 7465 infinitedefinite.com

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WELLBEING

Finding balance

Body Mind Spirit – HEALTH EXPO will return to Christchurch in October.

Cityscape talks to its driving force, Sunyar, about what’s featured this year and how a car accident prompted his own spiritual journey.

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hat can people expect at October's Body Mind Spirit – HEALTH EXPO? At every Body Mind Spirit – HEALTH EXPO you will see the latest A-Z range of health products and holistic services for a happier and healthier lifestyle/future. What’s new at this year’s expo? Exhibiting at this expo event, from Australia, is Dr Sandra Cabot, well known for her book The Liver Cleansing Diet.

Dr Cabot is promoting her latest book, Cancer Survival Strategies – A Holistic Approach, giving you hope to extend your life span.

Which speakers are you most looking forward to seeing? This is a tough question to answer as we have 64 free workshops on subjects from mindfulness meditation, yoga, detox for health, astrology, holistic pulsing, mediumship and so on. Can you tell us about your own spiritual journey? In my early 20s I was involved in a serious car accident and should have died on the spot.

From that day onwards, I knew that

something had saved my life, and I had no idea what. Eighteen months later I was introduced to meditation, metaphysics and spirituality. I thought wow, this is interesting, and the answers started coming. What advice would you give to your younger self? That is an interesting question as I am not sure I would have listened, and now looking back I wouldn’t change anything. Everything I have done has got me to the here and now and I am happy for that. Life just gets better and better. What do you hope people take away from the expo? I’m hoping they will have been inspired to make positive, healthy and holistic changes in their lives – your health is your greatest asset. At the end of the day, we are responsible for our health and wellbeing as we head into the future. And how can people get the most from the expo? Open their minds and open their hearts to new holistic possibilities to enjoy life.

Everything is evolving and change is definitely happening. Late 2019, I discovered the word holistic wasn’t in my 1987 Collins English Dictionary, so I replaced it with a new, up-to-date edition. Being an ex-publisher, I still like using my Collins English Dictionary. What are your top three tips for wellbeing? Slow down – go to the slow lane, there’s no hurry. Who needs stress? Meditation, relaxing or having ‘me time’. Drinking water and doing more exercise. Best way

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‘Everything I have done has got me to the here and now and I am happy for that’

to relax and unwind? Taking time out, going for a walk/bike ride around Hagley Park, or walking on the beach – the beach/ocean and the waves are very healing and calming, and at the end of the day sharing a glass of red wine and conversation with a friend. Where else in the universe can you do this? I don’t know. You’re trapped on a deserted island, what three things do you have? I would want my health, strength and energy.

Is there a particular book or author that has inspired you in your life or career? I have been inspired by many books, and I was a book publisher/importer and distributor in New Zealand for 18 years when the New Age was coming of age, back in 1987. Again, a tough question for one answer.

One book does stand out and I would recommend You Can Heal Your Life by Louise Hay. It is the only book to get on the New York Times Bestsellers List twice.

Absolutely amazing. Best piece of advice you’ve received? To keep our mental, emotional, physical and spiritual bodies in balance – and I happily pass this on.

Body Mind Spirit Health Expo – 10/11 October 2020 – Addington Raceway & Events Centre. bodymindspirit.co.nz

WELLBEING

SKIN SENSATIONS By now you’ve

probably heard of microneedling, but do you know the difference when it comes to Dermapen, the revolutionary treatment for signs of ageing, pigmentation and acne?

Microneedling has fast become one of the most popular beauty treatments thanks to its ability to improve a wide range of skin concerns. It creates a clearer, plumper and younger-looking complexion by using the skin’s natural repair process. It is, however, important to do your homework on the clinics and treatments – the device type and products infused into your skin are crucial to the success of your skin rejuvenation. As with most things in life, you get what you pay for, and when it comes to your face do you really want to be skimping on quality? Dermapen is the original microneedling device – the first to be used by clinicians over 10 years ago – and after years of research and advances in technology the latest model has arrived, the Dermapen4. To maintain the highest standard of safety and results, Dermapen uses a Gold Authorised Treatment Provider programme that

COLLAGEN CRAZE

It’s one of the most popular 2020 buzzword ingredients around anti-ageing, but how does collagen really work?

Collagen is a protein that already exists in our body – it gives structure and strength to our skin, bones and muscles. Despite this, the natural production of collagen in our body slows down with age, illness or lifestyle factors. This is when wrinkles, weak joints, brittle nails and lacklustre hair begin to

ensures clinics use the certified skin infusion products, protocol safety and training as well as the latest model device. Choosing one of these clinics ensures you’re getting safe, optimum results, and you can rest assured you’re in the hands of the best. Visit the Dermapen website for a full list of Dermapen Gold ATP clinics throughout the country. dermapenworld.co.nz/gold-clinics

emerge. Thankfully, there are now several collagen-boosting products available to naturally improve our skin, hair and body. Powdered collagen is full of energy-boosting amino acids, which are the building blocks of protein, and helps to increase skin strength and elasticity for plumper, younger-looking skin, as well as helping with joint, muscle and bone health. However, not all collagen powder is created equal, and you’ll want to ensure you’re consuming amounts that will actually make a difference. Kiki Health Marine Collagen Beauty Blend provides a huge 7500mg of hydrolysed marine collagen per

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serve, along with natural vitamin C and hyaluronic acid for optimum absorption and skin benefits, plus it’s 100% natural. If you want to amp up your collagen production through your skin routine, the Advanced Collagen Booster serum from Ginger&Me works to protect cellular communication and encourage collagen and elastin synthesis for smoother, more youthful skin. It uses a blend of powerful actives including antioxidants, vitamins and botanicals to promote fresh, new collagen and boost your complexion. kiki-health.co.nz gingerandme.co.nz

WELLBEING

BEAUTY EDIT

DR LIBBY

THE GOOD LIFE

Autumn advances

Diet and lifestyle are key to supporting a healthy hormonal balance, which in turn plays a big role in how we look, think and feel.

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oo often I hear stories from women who are at their wits’ end when it comes to their hormones. From the CEO who experiences uncomfortable hot flushes in the boardroom to the mum who feels out of control when it comes to her monthly mood swings, or the young professional whose menstrual cramps are so debilitating she’s forced to take time off work.

Not to mention the increasing percentage of the population who spend their days feeling tired but are then too wired to sleep well because of all of the stress hormones they’re churning out. Or those who feel their body is betraying them because their thyroid hormones are out of whack.

Hormones play an enormous role in how we look, think and feel, and when they’re out of balance it can feel like we have no control over our bodies. Our body doesn’t have a voice so it communicates to us through symptoms, which may be asking us to eat, drink, move, think, breathe, believe or perceive in a different way so as to better support our health.

Symptoms associated with our sex hormones can include menstrual cycle challenges (PMS/ PMT, hot flushes, heavy and painful

or irregular periods, breast tenderness, mood swings and/or food cravings), as well as symptoms of excessive stress hormone production, such as low energy and poor sleep quality. Not to mention thyroid challenges which, in the case of an underactive thyroid, can contribute to a whole host of symptoms including fatigue, brain fog, feeling unusually cold, inexplicable weight gain, sluggish bowels, menstrual irregularities and hair loss.

Although medication can be necessary in some situations, there is also much that can be done from a dietary and lifestyle perspective to support healthy hormonal balance and improve quality of life.

The best place for us to start is often with the way we eat. Our bodies require nutrients to drive the biochemical reactions involved in producing our hormones.

Nutrients are also needed for the biochemical reactions that change the structure of hormones so they can be eliminated or used for another purpose. While some hormonal imbalances may benefit from specific and targeted doses of nutrients in the form of supplementation, a diet that includes a wide variety of whole, unprocessed foods and making water your main drink can go a long way to ensuring your body is getting what it needs to function properly. When it comes to our health and hormones, nourishment really matters. So, what could you do today to offer your body that little bit of extra nourishment?

Dr Libby will be speaking in Christchurch in May. See her website for details. drlibby.com

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Pureology Hydrate Superfood Treatment 170g & Pureology Strength Cure Superfood Treatment 170g (RRP $52 each) from True Grit.

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O-Biotics MultiFunctional Peel (RRP $79) from O Cosmedics.

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SUGAR SCRUB Be Brave (RRP $69.95) from Ginger&Me.

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Ultraceuticals Ultra Brightening Serum (RRP $183) from House of Beauté.

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SEB MAN The Groom hair & beard oil 30ml (RRP $29.50) from Headspace.

BOOSTING YOUR IMMUNITY DP Herbals’

Deirdre Panapa has some tips for ensuring your immune system is up to the challenges of autumn and winter.

As the leaves change and days grow colder, we’re reminded that autumn has arrived and winter won’t be far behind with its cold and flu viruses. Here are some ways to improve your immune system and reduce the frequency and severity of these infections: Exercise earlier in the day As the days get shorter, it is harder to exercise after work. Making it a point to get up and exercise early in the cooler months makes it easier for you to keep fit and feel great! Remaining active reduces the risk of contracting a cold by up to 46 percent. Eat seasonally Eat foods reflecting the bright colours of autumn, giving you yellows, dark greens, reds and orange foods.

EARTH FOR THE EARTH

Traci Aylmer of Earth Organic Hairdressing is a passionate advocate for natural, organic beauty and haircare products. She tells Cityscape why she made the switch, and what the benefits are.

Why do you use products with only natural ingredients? I like to use natural products because I have discovered over the last

These give you the right vitamins and minerals to boost your immunity and help you stay healthy.

Fermented foods Try incorporating fermented foods such as kefir, kimchi and sauerkraut into your diet. They are all delicious and very good for gut bacteria, which are responsible for 70 percent of our immune system. Supplementing with vitamin C and zinc is also a good idea at this time, as both boost and strengthen immunity.

Sleep Aim for seven to eight hours each night to restore energy and increase resilience. Do things that make you happy Being stressed reduces immune system function, so make sure you incorporate regular time-out, meditation and/ decade that beauty and haircare products contain alarmingly harmful chemicals. Learning that parabens have been found in breast tumours was the final straw. What is the philosophy behind it? I think my philosophy is based on caring about what I pass on to others and caring deeply about animal welfare. Nothing in my salon or home is tested on animals.

What do you see as the benefits?

The benefits of using natural products are really a no-brainer. If I said to you ‘Would you like to absorb this carcinogenic cream through your skin to make it softer or would you like to rub this natural cream on your skin that is harmless and has the same effect?’, what would you choose?

What has been the response from clients?

More and more people

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or ‘green’ time, such as walking outdoors or time with loved ones.

Here in Canterbury we have very low vitamin D levels, particularly in winter. Christchurch is no exception, and further south vitamin D levels can be low most of the year. Vitamin D is needed for bone health but also for the immune system. If you are always sick, have your levels checked by the doctor or by DP Herbals. dph.nz

are waking up to this movement.

The response from clients is overwhelmingly good. Educating our clients is something we all agree on as being an integral part of our service. Was it difficult to source products that fitted with your philosophy? I spent a year researching products. Sifting through the ‘smokescreen’ was interesting and time-consuming. It was an enjoyable process and I learnt so much about what chemicals are in all sorts of products and what effects they have on our bodies. Are the new products as effective as the ones they have replaced? I would only use products that are 100 percent effective. I spent time matching and testing conventional products against natural products and to be perfectly honest I feel they perform better. If you could give the world one haircare tip, what would it be? Use a good professional and natural shampoo/conditioner. earthorganichairdressing.co.nz

WELLBEING

TOTAL CARE Chaniele Erasmuson of Nicola Quinn Beauty & Day Spa explains the benefits of Viora Body Contouring.

What is body contouring and what does it involve? Is it invasive? V-Form Viora Body Contouring is a non-invasive, safe and effective treatment. It uses the combination of radio-frequency energy and vacuum to provide body contouring and cellulite reduction. Treatments are simple and comfortable and resemble a deep tissue stimulation combined with a gentle suctioning of the skin.

Who would benefit from it? What areas can be treated? Both men and women can benefit from this gentle skin-tightening and contouring treatment. It is great for those common problem areas such as the stomach, buttocks and thighs but also for those spots that

are hard to budge such as the under-arm area and inner thigh.

How many sessions are needed? It does depend on the individual and the body part needing to be treated but we recommend an average of four to eight treatments.

What are the alternatives and how does it differ from them? The main alternative on the market would be fat freezing treatments.

The difference is that Viora treats all three layers of the skin including the epidermis, dermis and subcutaneous layer. It can also be done in a far shorter time, with

treatments taking between 15 and 30 minutes. However the key difference is the reduction in cellulite. Viora is able to eliminate unwanted fat cells and improve the appearance of cellulite, which is a significant benefit. How have clients reacted to their treatment?

Our clients are hooked. Once they start they continue to come back to treat other areas. The feedback we receive is that they love that there is no downtime and that it can be done in a lunch break. And the results speak for themselves. quinnbeautyspa.co.nz

BEAUTY

GYM

Robyn Prinsep is at the helm of House of Beauté and is passionate and knowledgeable about all things skincare and beauty therapy. She has over 30 years of experience and will help you achieve your best skin. The relaxing Merivale salon is where you’ll discover Ultraceuticals cosmeceutical and wellbeing facials along with specialised services like Microdermabrasion, LED light rejuvenation and oxygen hydrating facials, all designed to instantly improve the look and feel of your skin. houseofbeaute.co.nz

Iron Hood Fitness is an award-winning health and fitness club in the heart of the city where you can experience everything you need for a premium workout, which will enhance your health and wellness journey.

Customer service is a focus at this friendly gym, and so is nutrition – they provide premium health products and offer exclusive member discounts. Each of the knowledgeable trainers has comprehensive health and fitness values that gaurantee results and enjoyment. ironhoodfitness.co.nz

THE IRON HOOD DIFFERENCE

EXPERIENCE YOUR BEST SKIN

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WELLBEING

DP HERBALS

Wellbeing | Sydenham

Helmed by Deirdre Panapa, DP Herbals can help you to balance your health needs and feel better than ever. Panapa graduated as a registered nurse, and became a clinical herbalist in 2009. She combines her knowledge to complete a live blood analysis, which requires only a finger-prick. She then uses plant-based medicine, therapeutic supplementation, diet and lifestyle to help effect positive changes in a person’s health.

456 Colombo Street 021 355 592 dph.nz

GRASSROOTS YOGA Yoga | Woolston

At Grassroots Yoga and Health, experienced teachers take you on a journey to be the best version of yourself through yoga, wellbeing and by belonging to a friendly and heart-felt yoga community. The beautiful light-filled Tannery building is where classes run seven days a week with free and convenient parking onsite. Try Grassroots Yoga’s ten consecutive day introductory pass for $35.

The Tannery, 3 Garlands Road 03 389 8113 grassrootsyoga.co.nz

LOUISE HIGHET AESTHETICS

Appearance Medicine | Central City

A professional, intimate and discreet space for women and men to discuss anti-ageing and rejuvenation options. Louise Highet Aesthetics offer personalised treatments for everyone – the aim is for you to look and feel refreshed, but for it to be undetectable. Louise believes the key to natural results is less is more, setting skin goals over time and assessing the total face.

177 High Street, Suite 7, Level 2, 021 220 8850 louisehighet.co.nz

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WELLBEING

CHAMPS-ELYSÉES DAY SPA Health/Beauty | Merivale

Your destination for all things luxurious and pampering, Christchurch’s premier day spa has designed a range of glorious spa experiences designed to take you on a journey of relaxation. You are welcome to book a luxury spa service or purchase a gift voucher online.

Ask about their famous Corporate Spa Retreats, Wedding Packages and the Champs-Elysées Diamond Club.

Mention Cityscape when making your booking!

110 Papanui Road 03 365 3630 champs-elysees.co.nz

EARTH ORGANIC HAIRDRESSING Hair | Central City

Fabulous for you. Fantastic for the planet. Earth Organic is the central city’s first vegan and sustainability focused salon. Their products are 100% plant-based and no products are tested on animals, so you can sit back and relax whilst knowledgeable and creative senior stylists carry out your fabulous hair edit. Their stylists have over 30 years of experience and are committed and passionate about all things hair!

181 High Street 03 365 7393 earthorganichairdressing.co.nz

JOIN OUR DIGITAL COMMUNITY DOWNLOAD THE FREE CITYSCAPE APP AND VISIT CITYSCAPE.CO.NZ CHRISTCHURCH CURATED FOR LOVERS OF STYLE, FOOD, MUSIC, LIFESTYLE, TRAVEL, BEAUTY AND CULTURE

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WELLBEING

HEADSPACE

Hair | Central City

Headspace is a long-established and contemporary inner-city hair salon offering a full range of professional services within a stylish and sophisticated environment. Clients enjoy a comfortable atmosphere, surrounded by beautifully appointed decor. Every effort is made to make clients feel as relaxed as possible, resulting in a wonderful experience that’s still very affordable. Keep an eye out for when they launch their Dapper brand and barber service.

7/245 St Asaph Street 03 366 1896 headspacehair.co.nz

NICOLA QUINN BEAUTY & DAY SPA Health/Beauty | Merivale

Knowledgeable experts, personalised treatments and powerful products come together to help you put your best self forward. Their skin therapists specialise in premium antiaging treatments including Dermapen microneedling, LED and advanced facials alongside classic relaxing spa treatments. Looking for the ultimate gift? Spoil them with a luxurious spa voucher from Nicola Quinn!

209/211 Papanui Road 03 355 6400 quinnbeautyspa.co.nz

TRUE GRIT

Hair/Makeup | Central City

True Grit are true experts, providing an exquisite service within the walls of a fabulous environment.

Experience the truly creative, skilful professionalism of their team of dynamic Masters, Style Directors and New Generation stylists! Take your pick from their extensive services including their Party Hair Menu – book now and let their style and makeup experts transform you for that night out. True innovation, true passion, true hair!

87 Manchester Street 03 377 7889 truegrit.co.nz and truegritstore.com

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WELLBEING

LOVOIR SKIN BODY & BEAUTY Beauty | Avonhead

This warm and friendly beauty spa is your oasis from the outside world.

The knowledgeable therapists cater to your every need. Whether you require maintenance treatments or want to address skin concerns, they have a specialist who can advise and implement the right course of action to have you looking and feeling your best! Located in Avonhead, it’s easy to find with ample parking. Book online or simply swing by and say hi!

45 – 47 Merrin Street 03 358 8410 lovoirbeauty.com

SOHO HAIR

Hair | Addington

In the on-trend suburb of Addington you’ll find the sleek and stylish Soho Hair. The salon brings a touch of New York to town and the creative and experienced team will leave your hair feeling healthy and fresh, and looking fabulous! Client relationships are a focus at Soho and director Sarah Marsh is determined to make you feel at home in the outstanding space.

You’ll be in safe hands with the fashion-forward Soho team, who can make your hair goals a reality.

359a Lincoln Road 03 962 0285 sohohair.co.nz

NAILS BY TOMO

Nail Salon | Bryndwr

Nails By Tomo is helmed by leading nail professional Tomoko Tsuji who has over two decades of Japanese nail art experience. She caters to all your nail needs including manicures, gel polish and gel, acrylic, pedicures and stunning nail art using only the finest quality products from Japan that not only look amazing but also improve nail health and strength.

Open Monday and Wednesday to Saturday, and until 8pm on Thursday.

Bookings are recommended.

7/250 Clyde Road 022 194 6055 nailsbytomo.co.nz

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From colour schemes to window furnishings and everything in between, Anna Margaret Interiors will help you realise your style vision. annamargaret.co.nz

Home & Lifestyle

INSIDE OUT

GREENING THE DESIGN Canopy Landscape Architects. P70 HOT PROPERTY With Mary Turnbull. P72 DREAMY BEAMER BMW’s new coupé. P74 69

CITYSCAPE.CO.NZ Autumn 20

HOME & LIFESTYLE

GREENING THE DESIGN

Paul Roper-Gee and Julie Greenslade of Canopy Landscape Architects tell Cityscape why they love what they do, and reveal one simple tip that can help people make more of their outside area.

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hat attracted you to landscape architecture?

Julie Greenslade: Being able to work with the outdoor environment, plants, and activating spaces for people to enjoy. Paul Roper-Gee: I grew up keen on nature, gardens, architecture and design – landscape architecture seemed like a natural fit. How did you get into the industry? Julie: I didn’t know about landscape architecture growing up. I went to a university open day to find more information about interior architecture and architecture. It was there that I got talking to a lecturer about landscape architecture and I’ve been hooked ever since. Paul: I’ve worked in a range of LA businesses over the last 20 years,

some small and focused on residential gardens, others large and focused on infrastructure and public realm work. I also spent a year working over in the UK based in Cambridge. I worked in the Cambridge University Botanic Gardens – loved it over there.

What do you find most satisfying about what you do? Julie: Seeing the end product and watching how that space gets used. Paul: Starting a design with a few scribbles on paper and then developing that right through to the smallest detail.

Then watching it come to life as it is implemented. And having happy clients! Any advice for those wishing to follow? Paul: Spending some time working in horticulture or landscape construction is

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invaluable when it comes to the design side of the industry. You have a much better sense of how things go together. How did you come to join Canopy Landscape Architects? Paul: It was a chance for me to take a lead in developing a Christchurch landscape design business, plus to get my teeth back into garden design, which I was missing. What is the vision behind the company? Paul: A team of creative people designing exceptional spaces that are meaningful to people and good for the environment. We enjoy listening to our clients, and turning the ideas into something real and beautiful. We work across a wide range of project types – from garden design through to

HOME & LIFESTYLE

large-scale commercial and public-realm work, and also in landscape assessment and planning. What are some of the bigger/more memorable projects you have been involved with?

Paul: Winning ‘Best in Show’ for my Max’s Pipe Dream garden at the Ellerslie International Flower Show in 2012 was a massive highlight personally. Also developing the new waterfront park in central Port Vila, Vanuatu, was a lot of fun and a great place to travel to for site visits! We are currently working on some great projects at Canopy including the new Te Rae Kura – Redcliffs School and the redevelopment of Christchurch Boys High School. Julie: To date it would be Redcliffs School. This was the first project I started on when I came to Canopy. It is currently in construction and due to open for Term 2 of 2020. Very excited to see the end result. What is the most common misconception about landscape architecture? Paul: Sometimes the perception is that we are there to add the ‘green fluff’

at the end of a job. We want to be doing more than that and get involved in designing spaces right from the outset and then can also help after construction. Great gardens and landscapes take time to mature and do not remain static.

Being made from living material, it means maintaining the magic in a garden requires editing over time to get it just right. Julie: We are not gardeners, landscapers or maintenance men. What is one simple tip that can help people make more of their outside area?

Paul: Figure out what is most important to you for your outdoor space and then focus on achieving that. Is it a green and lush oasis to relax in, is it about entertaining friends around the barbie, is it about creating a haven for wildlife, etc… Do you have any loves and/ or pet hates in the plant world?

Julie: I’m keen on combining natives and exotic plant species together. Paul: Not many hates.

What matters is that people enjoy the landscapes they are in and the plants within those gardens or

landscapes contribute to that enjoyment. Any observations on the emerging central-city urban landscape? Paul: There is a great vibe developing. The new ‘waterfront’ for the city along the Avon/Otakaro River together with the laneways and new commercial development is really bringing the buzz back to town. Is your own outside space a masterpiece or a work in progress? Paul: I shifted house six months ago to a new property with a lot more outdoor space to play with. Still thinking about what to do. Excited about the opportunity. Someone told me that your third garden is the best one – this will be my third one, so hopefully a masterpiece! Give me 10 years to get it sorted though.

Julie: I recently bought a place and the outdoor area is absolutely a work in progress. I’m not sure if it will ever be perfect/completed as I’m constantly changing my mind or trying new things, whether that’s with planting or materials. canopy.co.nz

‘We enjoy listening to our clients, and turning the ideas into something real and beautiful’

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HOME & LIFESTYLE MARY TURNBULL

HOT PROPERTY

Low interest rates and choice in the market mean it’s an excellent time for first-home buyers to make their move and for investors to add to their property portfolio.

‘We’re also achieving great results for property owners, particularly with auctions’

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lients eager to get the timing right and anticipate the housing market often ask me when is the best time to buy. I always reply: ‘When you find your dream house and you can afford it.’ That being said, 2020 is definitely shaping up to be a strong market, with all signs pointing to a year of high demand and increasing supply as sellers respond to a gradual lift in prices.

Coupled with some of the lowest interest rates we’ve seen in years, it’s an excellent time for first-home buyers to enter the market and for investors to add to their property portfolio.

Low interest rates and choice in the market are the kind of indicators that convince first-home buyers that now is a good time to enter the market; rather than putting their money into renting a property, they can instead increase their capital. It’s also worth remembering that the property market and interest rates are cyclical – they’ll go up and they’ll come down – so if you are waiting for the perfect time to buy, it’s likely you’ll miss out entirely.

When you do find the perfect

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house, it’s worth spending a bit of time in the neighbourhood before committing – drop by morning, noon and night and at the weekends to get a feel for the area.

Try driving to work from the location to make sure it’s something you could do daily. Is there a good school, supermarket and other services nearby? These are all worthwhile considerations.

While 2020 is shaping up to be a fine year for buyers, we’re also achieving great results for property owners, particularly with auctions.

With more properties on the market, sellers will definitely benefit from sprucing up their house so that it’s as desirable as possible. maryturnbull.harcourts.co.nz

HOME & LIFESTYLE

HANG TIME

PERFECT POSIES

The fine folks at Eco Frame and Mirror offer a professional art hanging service. Minimising the number of holes in your wall and your stress levels, these guys will ensure your mirrors and art are hung correctly and securely, and are quake safe. They’ll ask all the right questions to have your piece hanging in the best possible spot and you’ll be able to easily adjust the height of the pieces yourself. frameandmirror.co.nz

Delight with Court Florist’s brilliant bouquets.

Blooming since 1937, they’re an iconic Christchurch brand and one of the city’s foremost florists. Be enthralled by the beauty of stunning fresh flowers, creatively arranged by the talented team. For every day or special occasions, for yourself or someone else, Court Florist brings you inspiration in spades. Pop into the beautiful inner-city store on Victoria Street today or simply order online. courtflorist.co.nz

ECO FRAME AND MIRROR

COURT FLORIST

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HOME & LIFESTYLE

IMAGE: BRYCE CARLETON

Chalky Chic

Rustic and antique furniture bring warmth and an organic element to any room, and with a rise in its popularity Karen Walker has released a new range of Chalk Colour paints and wax with Resene, which will complement the furniture and add textural dimension. Karen Walker Chalk Colour paints create a beautiful velvety, matte finish when applied to furniture and other surfaces. An extension of the Karen Walker Paints range, this collection is full of muted and pastel tones that will add an air of decadence to any room. This hallway is the perfect example of what can be achieved. Resene Grain Brown painted on the table and finished with Vintage Wax gives an antique look, while the chair in Resene Albescent White and Soft Wax adds a bright pop. The picture frame in Resene Blanched Pink ties everything together, and Resene Half Washed Green adds a calming hue to the wall.

The tall vase is painted in Resene Shadowy Blue and the floor is in Resene Powder Blue. resene.co.nz/colorshops

LUXURY

DREAMY BEAMER

There’s a brand new BMW turning heads in the motoring world.

From its distinctive front to the frameless doors and along its slightly sloping roofline to the sporty rear, elegance meets extravagance in the BMW 2 Series Gran Coupé. Seen here in Snapper Rocks Blue Metallic, one of seven colours in the range, the 2-series Gran Coupe is an all-new model in the BMW lineup. The four-door uses the same platform as the X1 and the X2 subcompact SUVs. Both models come with a turbocharged 2.0-litre four-cylinder engine that makes 228 horsepower in the 228i and 301 horsepower in the M235i.

All-wheel drive and an eight-speed

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automatic transmission are standard with both engines. The boot is roomy enough for grocery runs and weekend road trips, and the rear seats fold down to

accommodate bulkier cargo. The 2 Series Gran Coupé fits seamlessly into the range of higher-class BMW coupés. chchbmw.co.nz

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HOME & LIFESTYLE

ANNA MARGARET INTERIORS Interior Design

Imagine how you’ll feel in your home that cleverly blends your personality, travels and lifestyle with timeless elegant interior design. Specialising in kitchen and bathroom design, and whole house interior design, Anna weaves a cohesive aesthetic ensuring your experience throughout the journey is extraordinary. Learn how to save time and energy for a fun and successful project with Anna Margaret Interiors.

027 672 3364 annamargaret.co.nz

ECO FRAME AND MIRROR Interiors | Sydenham

Eco Frame and Mirror’s friendly team offer an extensive range of custom framing services – from small photographs to large object framing, they can do it all! Some of their most popular framing includes memorabilia, which can include sports jerseys, medals and other items of sentimental value. Eco also specialise in mirror sales and can create the perfect mirror to suit your home. They can even hang your mirrors or frames for you!

394 Colombo Street 03 377 0223 frameandmirror.co.nz

MOFFATT’S FLOWER CO. Florist | Halswell

Moffatt’s has been supplying flowers for over 30 years. Their shop is nestled between the greenhouses where their beautiful roses are cut daily. They also stock an extensive range of cut flowers including lilies, peonies, freesias, orchids and gerberas as well as a large range of gifts and plants. Their florists create stunning bouquets for any price range or occasion, and can deliver overnight New Zealand-wide.

Open 7 days. See website for hours.

1 Candys Road 03 322 7975 moffatts.co.nz

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CITYSCAPE.CO.NZ Autumn 20

HOME & LIFESTYLE

THE MOHAIR STORE

NZ-Made Homeware | Beckenham

The Mohair Store is here to brighten up your world with their luxurious range of 100% NZ-made Mohair and Alpaca throws. Snuggle up in their super soft Alpaca scarf range and keep warm with hand-picked Possum and Merino accessories. If you love NZ-made natural fibres, then you will be spoilt for choice at The Mohair Store. Use their local’s discount code ‘goat’ to shop online at their special prices and enjoy free shipping anywhere in New Zealand.

140 Colombo Street 03 943 1639 themohairstore.co.nz

NUTRON

Tech Store | Central City

Find high quality service and the right technology for your needs at Nutron. They are Apple authorised resellers and service providers, who specialise in Apple, HP, Beats and smart home products. They have you covered, whether you need multiple MacBooks set up for your business or are purchasing an iPad for your little one – they offer ongoing support, too. Nutron are your destination for all your premium tech needs!

678 Colombo Street 03 353 2232 nutron.co.nz

BESPOKED CYCLES Bikes

Switch from four wheels to two with one of Bespoked Cycles’ sleek custom-built bikes. Starting with one of four different framesets, Bespoked Cycles rock a huge number of build combos including unlimited colours options. You can design your bike from scratch with high quality Factory Five components to fit your style, adding flip-flop hubs so you can switch between fixed and freewheeling, or take your pick from their range of primo prebuilt bikes.

021 0295 1714 bespokedcycles.co.nz

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TURNING INTO TINA Caroline Borole fills Tina Turner’s big stilettos in a tribute. P82 BIG-SCREEN BONANZA Canterbury Film Society. P84

VENUS RISING The Royal New Zealand Ballet will bring this curation of four dances by internationally renowned female choreographers, including the legendary Twyla Tharp, to Christchurch in June.

Dancer: Katherine Skelton. Image: Ross Brown rnzb.org.nz

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Culture

ENTERTAIN ME Films, podcasts, music, books & TV. P87

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BUDDY – THE BUDDY HOLLY STORY. IMAGE: SHOWBIZ

THE MARRIAGE OF FIGARO. IMAGE: NZ OPERA TINA – SIMPLY THE BEST. IMAGE: SHOWTIME AUSTRALIA EIGHT SONGS FOR A MAD KING. IMAGE: NZ OPERA

MY FAIR LADY. IMAGE: SHOWBIZ

CENTRE STAGE Get your diaries out as we look ahead to some sumptuous shows set to light up the city’s stages in 2020.

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hether you’re after a laugh, thrilling theatre to the fringe and back or a musical spectacular, Christchurch is a hotspot for culture vultures. There’s nearly always something worth checking out somewhere on the city’s cultural scene.

Comedy, dance, theatre, musical performances from pop to classical, and film from local and international artists are all well represented throughout the year.

Among the highlights to come are a Showbiz Christchurch production of My Fair Lady that places Eliza the flower seller firmly in the #MeToo moment; and the songs and style of Tina Turner come to life on the Isaac Theatre Royal stage with TINA: Simply the Best.

Add to that the magic of NZ Opera and the Royal New Zealand Ballet and there’s still plenty to keep our cultural hearts beating strong. So mark your calendars and be ready to make your bookings when tickets go on sale – there’s no show without an audience!

Tucked in Addington, you’ll find the South Island’s largest theatre company, where a magical world of happiness, laughter, drama and intrigue awaits you. A Christchurch institution for almost 50 years, The Court Theatre offers entertainment for everyone with a range of shows to suit all tastes, whether you’re a comedy lover, drama fiend or musical fanatic.

Presenting world-class entertainment, The Court puts on around 20 productions each year, ranging from intimate solo performances through to blockbuster musicals. Beyond its performance offerings,

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the theatre is also known for its education programme as well as its corporate entertainment options provided by comedy troupe The Court Jesters.

At Showbiz Christchurch, the 2020 Saunders & Co. programme of My Fair Lady, Chess in Concert and Buddy – The Buddy Holly Story has been postponed. New dates have yet to be announced so keep an eye on their website.

The heat will hit the stage at the Isaac Theatre Royal when Caroline Borole steps into the stilettos of Tina Turner for an evening of gloss, glam and lots of booty shaking for TINA: Simply the Best. This highly anticipated show has been postponed to November 3.

NZ Opera’s 2020 season is the first programmed by general director Thomas de Mallet Burgess, who joined the company in mid-2018. His ground-breaking production of Eight Songs for a Mad King, by Peter Maxwell Davies, takes over central-city library Tūranga in November and December. In October/November, NZ Opera will present Poulenc and Cocteau’s opera The Human Voice in hotel rooms around the country, including The George in Christchurch. Then in spring 2021, the company will bring a new production of Mozart’s The Marriage of Figaro to Christchurch.

The Royal New Zealand Ballet ushers in a new era for 2020, with its whole season choreographed by women. The showcase for this is Venus Rising (Isaac Theatre Royal, June 12/13), headlined by contemporary dance legend Twyla Tharp.

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Kira Josephson presents an Eliza for the #MeToo age in the Showbiz Christchurch season of My Fair Lady.

She tells Cityscape it’s not a rewrite, just a return to the musical’s dramatic roots.

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hat is the relevance of My Fair Lady to a modern audience? My Fair Lady deals with a lot of universal themes – education, class structure, inequality of the sexes. I think those are all very important issues that unfortunately are still relevant. The play is set in 1912, but even now in society women are marginalised and denied opportunities. I think it is inspiring to see how, through hard work and determination, Eliza can rise above her station despite everyone’s expectations. In the film My Fair Lady it’s all happily ever after but the original George Bernard Shaw play Pygmalion is much more ambiguous – which way does this production lean?

Without giving too much away, I believe that our production is very conscious about giving Eliza the justice she is entitled to. So is this a production for the post #MeToo age? Does that involve any text changes? There are no changes to the original text, and I don’t believe there needs to be. The show is about a woman trying to break through a patriarchal and largely misogynistic society. It shows us a strong woman who is struggling to retain her own identity as she is surrounded by men telling her she must be different – and that’s where I think a misstep with the ending can make all the difference.

I hope to portray an Eliza that demands respect and equality and

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refuses to settle for anything less, and I believe the text supports that.

In what other ways does the production take a fresh look at Eliza? Eliza has always been a well-written and extremely strong character, so we have a very good foundation to start with.

Something we’ve been conscious of is not indulging in romantic notions about her feelings towards Henry Higgins. I think people expect that romance element in a classical musical, but the only love story in this show is Eliza’s love of learning. For any young Elizas in the audience, what do you hope they will get from the production?

This is a glorious role to play, and it’s one I’ve been dreaming about doing since I was a little girl. Even if you can’t put your finger on why, you know Eliza is different from your typical musical heroine. She isn’t driven by the love of a man; she doesn’t fall in love after one heartfelt glance and duet; she talks back; she doesn’t accept things just because she is told that’s the way they should be; she wants more; through modern eyes, she is a

IMAGES: DANIELLE COLVIN

ELIZA UNCHAINED

CENTRE STAGE

‘I hope to portray an Eliza that demands respect and equality and refuses to settle for anything less’

feminist – and she succeeds not by being ‘one of the boys’ but by embracing her femininity and softer side. What’s one thing people probably don’t know about Eliza? It’s not addressed really in the play because we jump in when Eliza meets Higgins, but I think it’s important to think about what Eliza has been through just to get to where she is at the start of the play. Her father is an abusive drunk, she never knew her mother and she can’t have had a happy childhood. But she affords a place to live on her own, she is entrepreneurial and earns money selling flowers. The majority of poor women at that time would be earning their living on the streets in a much cruder way, and one of their only amusements would be over-indulging in liquor. Only about one in 20 females could read and only one in 40 could write. Eliza proudly says that no one has ever seen a sign of liquor on her, and upon their first meeting she asks to read what Higgins has written about her (which showcases her literacy). Eliza is a success story before the musical even begins!

There are still plenty of fabulous costumes, though, right? Oh, of course! Hats, hats and more hats.

Those costumes from the original movie are so iconic, and Stephen Robertson has done a brilliant job interpreting them in his own way.

At my first costume fitting I could look at my costume rack and I knew exactly which dresses would be worn in each scene. They synced up exactly with the images of Audrey Hepburn I had in my head. And are you enjoying singing the wonderful songs?

I sang ‘Wouldn’t It Be Loverly?’ in a talent show when I was about 10 years old, and the fact that I now get to sing that song on the stunning stage of the Isaac Theatre with a full, lush orchestra is just mind-blowing. Songs are written in a way that matches the voice of the character that is singing them. So as Eliza’s voice changes from Cockney to Standard British, I get to run the gamut of singing very character-driven, brash songs to these flowing, lyrical soprano pieces. It’s such fun to tackle. What have been some highlights of your career? I got to spend several summers in Edinburgh performing in the Fringe Festival. We would do about 12 shows in rep, and any show you weren’t performing in you would be working on in some capacity. It was some of the hardest work I’ve ever done, and absolutely the most rewarding.

Those summers instilled in me my work ethic and passion for theatre.

What’s your go-to spot in Christchurch? I would say my ideal evening would be dinner at Sakimoto in Cathedral Junction, dessert at Rollickin Gelato and drinks at The Last Word (both on New Regent Street). What’s your favourite way to spend a Sunday afternoon? My partner and I taking a walk down by the river and following it into town to grab lunch and see a movie. Very relaxing, lots of fresh air and sunshine. I can’t leave the house without … My headphones. I don’t have a car, so I walk quite a lot or take the bus. I love having that time to listen to podcasts or discover new musicals.

Or sometimes I’ve recorded myself saying my lines, so I can listen back to them and mumble along like a crazy person.

My Fair Lady, Isaac Theatre Royal, Sep 11-26, showbiz.org.nz

WANT MORE? Read the full Q&A with Kira Josephson online. cityscape.co.nz

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STELLAR SHOWBIZ SEASON Since the opening of the rebuilt Isaac Theatre Royal, Showbiz Christchurch has exceeded all expectations with a feast of world-class musical theatre.

From The Phantom of the Opera in April 2015 to the most recent production, Miss Saigon, more than 167,000 patrons have experienced the best of Broadway here in Christchurch.

The musical journey continues with the Showbiz Christchurch Saunders & Co. season of three productions: My Fair Lady, Chess in Concert, and Buddy – The Buddy Holly Story.

My Fair Lady is the story of Cockney flower girl Eliza Doolittle and pompous linguistics professor Henry Higgins, who wagers he can transform the coarse street hawker into a proper Edwardian society lady. But who really will be transforming who?

The Showbiz Christchurch season of Chess in Concert will feature a large onstage chorus and orchestra, and spectacular soloists. The musical was written by ABBA songwriters Benny Andersson and Björn Ulvaeus, with lyrics by Tim Rice. It is set during the Cold War, when an American and a Russian chessmaster become pawns of their governments as they battle for the world chess title.

Before The Beatles, before The Stones, rock ‘n’ roll was born with Buddy Holly. Over 60 years ago, the man who changed the face of popular music died in a plane crash, aged 22.

Buddy – The Buddy Holly Story takes you back to the three years during the 1950s when he became the world's top recording artist.

It features over 20 of Buddy’s hits including 'Peggy Sue', 'That'll Be the Day' and 'Oh Boy'.

My Fair Lady, Isaac Theatre Royal, dates to be confirmed; Chess in Concert, Isaac Theatre Royal, dates TBC; Buddy – The Buddy Holly Story, Isaac Theatre Royal, dates TBC. showbiz.org.nz

CENTRE STAGE

TURNING INTO TINA

They’re big stilettos to fill but Caroline Borole welcomes the opportunity of becoming Tina Turner each night. The challenges of the role have made her a better performer, she tells Cityscape ahead of her Christchurch appearance.

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hat’s the best thing about getting to be Tina Turner?

It’s the notion of embodiment that comes with the role. She is very multi-faceted, and I enjoy every moment of her. What was your first response to getting to play such a huge role? My first response was nerves but at the same time full excitement!! Which of her songs do you enjoy performing the most? I enjoy singing all her songs but if I were to choose, I would say ‘Proud Mary’ and of course ‘Simply the Best’!

Have you ever seen the real Tina perform? I have never seen her perform live but best believe I have watched every concert on the net.

I’m also hoping that one day she can come watch me. You have won praise for capturing Tina’s gymnastic gyrations and vocal grunts and growls – how did you approach that? I approached her whole character with the kind of respect that any proper artist

should follow. I trained very hard; I took extra singing lessons on top of the natural raspiness that I have in my voice. I studied her every move and still do all these things today!

Every day I learn something new.

Do you think anything of Tina has rubbed off on you through taking on her persona? I would say I’m a better performer. I worked very hard at this role and continue to push myself as a result. How do you prepare for a gig? Any rituals or superstitions? My routine is simple but it works. I first have a full-on physical to get the body warm and ready. Then I do a full vocal warm-up and whilst I put on the costume and hair, I do a mental focus. To get in the zone and to get into character. How did you get started in showbiz? What was your first gig? I started at the age of 20 as a cast member/singer in a show called Girl Talk 005 that was staged by one of South Africa's biggest producers, Richard Loring.

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It was a ‘divas of the times’ kind of show. Who’s your personal hero?

My personal heroes are my parents.

They’ve always been and continue to be my biggest supporters in my life and career. What’s your favourite guilty pleasure? Pasta is my guilty pleasure!! When I do carbs then I must have pasta. Any kind! What’s the best advice your Mum ever gave you? Always do what I would always be proud of in life. I can’t leave the house without … My gloss and my wallet.

Favourite item in your wardrobe?

That would have to be my shoes.

What has been the most surreal moment in your career/life to date? The first time I ever got on stage and had people watching and taking in what I was doing. I will never forget that feeling. What advice would you give to your younger self? I would tell my younger self to be bolder. The world is a sea and I can swim with the sharks. Anything you are looking forward to doing while you are here? I’m looking forward to exploring New Zealand and Christchurch as a whole! I love going to different countries and seeing their rich cultures.

TINA: Simply the Best, Isaac Theatre Royal, November 3 showtime.net.au

CENTRE STAGE

WOMEN TAKE THE LEAD

BOLD NOTES T

his year brings a new focus for New Zealand Opera – connecting with the people and stories of Aotearoa and introducing the artform to new audiences. Its ambition is to reimagine opera, embrace the cultural and social identities of our diverse communities, and ensure a vibrant and sustainable presence for opera in New Zealand.

The production of Peter Maxwell Davies’ Eight Songs for a Mad King shows just how bold NZ Opera is prepared to be in its mission – director Thomas de Mallet Burgess recasts the historical figure of Mad King George into a modern-day corporate everyman. Partnering with the ground-breaking contemporary music ensemble Stroma, this modern take on opera promises to be a bold and immersive experience. Originally scheduled for March 25 – 29, this has been postponed to the end of 2020.

In October/November of this year New Zealand Opera will present Poulenc and Cocteau’s opera The Human Voice in hotel rooms around the country, including The George in Christchurch.

The company was to bring a new production of Mozart’s The Marriage of Figaro to Christchurch in July but this has been rescheduled to September/October 2021. Director Lindy Hume and her creative team will explore the potent class and gender politics of this landmark opera and what it means in a modern context.

The 2020 season is the first programmed by general director Thomas de Mallet Burgess, who joined the company in mid-2018 and made his directorial debut in New Zealand with a sellout and critically acclaimed production of The Turn of the Screw. nzopera.com

The Royal New Zealand Ballet continues to deliver beauty and grace across the stage for 2020. This season represents a new era in dance – the full repertoire is choreographed by women.

Showcasing inspirational and internationally renowned female choreographers, Venus Rising (June 12/13) will be headlined by contemporary dance legend Twyla Tharp. This programme of four ballets includes the New Zealand premiere of Waterbaby Bagatelles, which showcases 27 dancers leaping and spinning across the stage in an ever-changing ocean of light.

Dangerous Liaisons (August 28/29) will bring passion, manipulation, seduction, betrayal and deceit to the stage with a full-length ballet. A provocative, adult show, it will delve into the pleasurable manipulations and excesses of pre-Revolutionary France.

The last gem of the season is quintessential classic The Sleeping Beauty (November 19 – 21). The Christchurch Symphony Orchestra will accompany the dancers, performing Tchaikovsky’s gorgeous orchestral score. One for ballet lovers young or old. rnzb.org.nz

5 MINUTES WITH

THOMAS DE MALLET BURGESS DIRECTOR, NZ OPERA

What are you hoping your production of Eight Songs for a Mad King will bring to the script? The audience is so close to the performer that they literally feel him passing through them. He is so close to the audience that their reactions in turn affect his every nuance. It happens at a molecular level. You have a strong reputation for

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directing award-winning opera, what has been your favourite show to direct so far? I look forward. Time enough to reflect when I’m spent. Semele is coming up – a sacred work and a sex romp playing in a cathedral with some of the most sublime music ever written. What piqued your interest in a career in opera? The first

CITYSCAPE.CO.NZ Autumn 20

opera I directed was the first I listened to. After that I quickly realised that the form is endlessly fascinating and therefore likely to support a career life lived. Who would you love to collaborate with?

I’m already reaching out to lots of people (secret). I’m keen to explore the connection between opera and contemporary Māori cultural practice.

CULTURE

FILM SOC.

BIG-SCREEN BONANZA I

n a world of Netflix, Neon and YouTube, we have access at home to a huge range of cheap and readily accessible content. What’s missing though is the joy to be had from watching a film in a cinema with others – as we know from the 5 Ways to Wellbeing, connection, communication and learning are powerful forces for individual and communal good.

That’s where the Canterbury Film Society comes in. Each year it has a programme of superb art-house films, many of which do not reach New Zealand cinemas or television.

SUNSET BOULEVARD

METROPOLIS

Regular screenings satisfy Film Society members’ craving for viewing films in a large group and getting to talk about them through guest speakers, question and answer sessions and panel discussions. There’s a strong sense of community, the incomparable feeling of watching a film on “the big screen”.

True to its more than six decades of history, the society’s 2020 programme is a banger – 37 films in total, including two short film festivals (Queer Film, May 10 – 13; Human Rights, September 20 –

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23), both of which are open to the public for free or koha.

For fans of the magnificent Tilda Swinton, there are screenings of three of her films (March 30 – April 20). To close the season, the society will screen the dystopian masterpiece Metropolis, by Fritz Lang (October 19).

Membership of the society is diverse. Its current membership of 250 ranges in age from 16 – 90 and people come from all walks of life.

Since the earthquakes of 2010/11 and the loss of many suitable venues in the city, the society has found a new home in the Christchurch Art Gallery Te Puna O Waiwhetū. Screenings run at the gallery every Monday at 7:30pm, with doors open at 7pm for sales of home-baked food, drinks and socialising. All films are preceded by a short talk from a guest presenter. canterburyfilmsociety.org.nz

CULTURE

UNDER THE RADAR

DAIQUIRI DREAMING Christchurch outfit Mako Road are producing some mighty fine sounds, serving up chillaxified indie pop-rock vibes. The four-piece formed at the University of Canterbury and continue to be on the up with the release of multiple singles and a debut EP, The Green Superintendent, in 2018. These uber-cool cats have performed with heavy hitters L.A.B. and singer/ songwriter Mitch James. Mako Road’s catchy tunes ‘The Sun Comes Up’ (which has an impressive almost 6 million plays on Spotify), and ‘Daiquiri’ will make their

OCT 10-11

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CANTERBURY MUSEUM Attraction | Central City

Canterbury Museum showcases the natural history of Canterbury and stories of the people who have made their home here. The Museum houses a world-class collection and regularly stages temporary local and international exhibitions. A gift shop and café are onsite and tours run daily at 2pm; book online or at the Museum. See the website for more information.

Rolleston Avenue 03 366 5000 canterburymuseum.com

THE RICCARTON MARKET Market | Sockburn

The Riccarton Market is Canterbury’s most established, vibrant market.

The market has over 200 stalls covering fresh fruit and veges, flowers, plants, antiques, clothing, arts and crafts, books and much more. The market also offers a food court, and features local talent performing on stage each week.

165 Racecourse Road 03 339 0011 Open: Sun 9am – 2pm riccartonmarket.co.nz

JOIN OUR DIGITAL COMMUNITY

CHRISTCHURCH CURATED FOR LOVERS OF STYLE, FOOD, MUSIC, LIFESTYLE, TRAVEL, BEAUTY AND CULTURE

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IMAGE: NEW ZEALAND OPERA

DOWNLOAD THE FREE CITYSCAPE APP AND VISIT CITYSCAPE.CO.NZ

Watching

Nick Paris from Lumière reviews three of the best from the current crop of cinema releases.

COLOR OUT OF SPACE Screened at the inaugural Terror-Fi Film Festival at Lumière Cinemas and adapted from a H. P. Lovecraft short story, Nic Cage farming alpacas in the forests of Massachusetts just wants to live a quiet life with his wife and family. One evening a meteor screws that all up, leaving an uneasy balance in the small community when it vanishes just as quickly as it came. The movie never has the nerve to take itself seriously and is just damn good fun – a chestnut of trippy cheese.

MILITARY WIVES

HONEYLAND Straight away I’d have to give this documentary a B+ (pun intended!). Honeyland follows 50-year-old Atidze, the last female bee-hunter in Europe, who must save the bees and return the natural balance when a family of nomadic beekeepers invade her land and threaten her livelihood. It’s a film of beautiful intimacy and tragedy, a rare glimpse at a dying way of life, and an observation of culture at a crossroads filled with heartache and humour.

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Gareth Malone originally created his choir from a group of military wives based in Devon, who later even performed for the Queen. Starring Dame Kristin Scott Thomas, you could not wish for a more majestic casting fully in line with the ensemble in The Full Monty style.

With their partners in Afghanistan and no surety they will return, music becomes a prescription of much importance. Full of misfit adventures, this feel-good film is directed by Peter Cattaneo of Full Monty fame.

CITYSCAPE.CO.NZ Autumn 20

ENTERTAIN ME

Reading

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THE SUBTLE ART OF NOT GIVING A F*CK, MARK MANSON This book offers a

ADULTS, EMMA JANE UNSWORTH Shining a light on

HUSNA’S STORY, FARID AHMED Husna Ahmed was a

the misadventure of maturity, Adults is totally relatable and will have you chuckling along. The story follows Jenny McLaine, a 35-yearold columnist who appears to be living the perfect life – that’s just on the surface though. There’s a common theme throughout of social media addiction and its effects.

victim of the mosque shootings in Christchurch on March 15 last year.

She was shot while looking for her husband. In this book, Husna’s husband, Farid, recounts that harrowing day and tells her story – one of selflessness and bravery.

With a philosophy of peace and love, Farid offers forgiveness.

BINGEWATCHING

What we’re hoovering up on the small screen.

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IMAGE: NETFLIX

different perspective – chapters include ‘Don’t Try’, ‘Happiness is a Problem’ and ‘You Are Wrong About Everything (But So Am I)’.

This is a reaction to the self-help industry and what Mark Manson sees as a culture of mindless positivity that isn’t helpful for most.

IMAGE: NETFLIX

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01 YOU — You’ll follow this story from the edge of your seat as Joe Goldberg, a bookstore manager in New York, becomes infatuated with Guinevere Beck and removes any obstacles in the way of their love.

Played by Penn Badgley (Gossip Girl), Goldberg does creepy a little too well, providing curveballs and cringeworthy moments that will have you checking your blinds are closed and doors are locked. Binge two seasons on Netflix now.

02 AJ AND THE QUEEN — Legendary queen RuPaul stars in this comedy-drama story that follows Ruby Red, a larger-than-life drag queen who’s a little down on her luck, as she travels across America with her unlikely sidekick, AJ, a 10-year-old stowaway.

You can catch the first season on Netflix now.

03 OZARK — The American crime drama will return to Netflix for its third season on March 27. Ozark follows the story of the Byrdes, who are forced to relocate from big-city Chicago to the quiet town of Missouri Ozarks when a money-laundering scheme goes wrong for husband and dad, Marty. A financial advisor, Marty also serves as the top money launderer for a Mexican drug cartel.

CITYSCAPE.CO.NZ Autumn 20

ENTERTAIN ME PLAY LIST

The killer tracks on high rotation in the Cityscape office.

SAFIRE ‘Set the bar’ With you / Set the bar

Listening NADIA REID – OUT OF MY PROVINCE With her signature

immersive, smooth sounds, Kiwi singersongwriter Nadia Reid’s latest album is sure to be absolute perfection. Out of my Province is out March 6 and will deliver Reid’s sharpest songwriting to date. The album features 10 tracks and will be celebrated with a small number of shows around Aotearoa. If you’re after some effortless folk tunes with a dash of chillaxified energy, this one is for you.

TAME IMPALA – THE SLOW RUSH

Five years in the making, this highly anticipated fourth studio album from Tame Impala brings the goods. It captures Tame Impala’s signature sound and doesn’t miss a single chill-electro beat. The album features banger single ‘Borderline’, which was released in early

2019, alongside 11 other killer tunes. The album was initialy delayed when the man behind it all, Kevin Parker, said, “Part of the thing about me starting an album is that I have to feel kind of worthless again to want to make music.” The Slow Rush should be on your playlist.

REJJIE SNOW ‘23’ Dear Annie, Pt. 1

ALEXVNDER ‘Contrast’ Reconciliation

PEARL JAM – GIGATON The 11th

studio album for rock gods Pearl Jam is landing in March. New album Gigaton is the first since 2013 and features 12 tracks of pure awesomeness, including the band’s latest single ‘Dance of the Clairvoyants’. Having dominated the music scene with their grunge and alternative beats, Pearl Jam haven’t lost any traction in recent years, with early reviews of the album being nothing but praise. Mark March 27 in your diaries, it’s going to be a biggie.

EVA808 ‘Too Late’ IMX005

DOPE LEMON ‘Hey You’ Smooth Big Cat

PODCASTS 99% INVISIBLE An interesting insight to design and architecture in the world, this podcast exposes unseen and overlooked aspects. If you’ve ever wondered how inflatable men came to be regular fixtures at used car lots or the origin of the fortune cookie, 99% Invisible will deliver the answer.

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OPRAH’S SUPERSOUL CONVERSATIONS Talk show host extraordinaire Oprah has put together a selection of her interviews with thought leaders, best-selling authors, spiritual luminaries and health and wellness experts. Designed to inspire, guide and light you up so you can be your best self.

‘Probably putting on my makeup is my ritual – it gives me a chance to just quieten my brain and collect myself ready to perform’

JONI & JULIA

Christchurch will finally get to hear Julia Deans perform her Joni Mitchell tribute show, Both Sides Now, at the Jazz & Cabaret Festival. Julia tells Cityscape how the show came together, and how she prepares for a gig.

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hat are your favourite Joni Mitchell songs and why? I’d have to say ‘Amelia’, as it’s the song that really opened my mind to the incisive honesty of Joni’s writing. When did you discover her music? About a week after Shane Bosher, producer of Both Sides Now, asked me if I’d be interested in doing the show in 2013. I’d somehow managed to avoid Joni Mitchell’s music my entire life. What were the challenges in taking on her songs? Her idiosyncratic phrasing and the MOUNTAIN of lyrics to remember! How did those challenges compare with your shows about Bowie, Brel and Billie Holiday? Every show has had its own challenges as each of those

artists is truly unique and true icons. Possibly the biggest challenge with Both Sides Now is that I’m the only singer, so I’m telling the stories in those 17 songs by myself. Fortunately I have a band of incredible musicians to carry me through (and a cheatsheet hidden behind the monitor for known troublespots).

How do you prepare for a gig?

Any rituals or superstitions?

Probably putting on my makeup is my ritual – it gives me a chance to just quieten my brain and collect myself ready to perform. And an opportunity to sing The Muppet Show theme to myself. Yup, every time. What are you listening to/ reading/bingewatching at the moment? At the moment I have

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Pietro Mascagni’s beautiful one-hour opera Cavalleria Rusticana on high rotation as I’m in Hawke’s Bay making my debut plunge into opera!

Now there’s a whole new barrel of monkeys...

Which of the new crop of Kiwi musicians have grabbed your attention?

Christchurch artist Mousey and Auckland band Mermaidens! Both released brilliant albums last year, and I can’t wait to hear what they do next. What’s your favourite way to spend a Sunday afternoon? Lazing. Who’s your personal hero? All of my working musician mum friends! I often struggle to motivate myself to create and find energy to get music happening without the added bonus of mini-humans in the mix. I seriously marvel at their stamina and time-management skills.

What’s your favourite guilty pleasure? RuPaul’s Drag Race. I can’t leave the house without … forgetting something and having to go back in to get it. Favourite item in your wardrobe? My vintage silk super-long Japanese kimono (perfect for Sunday afternoon lazings). Anything on the cards for when you’re in Christchurch? Catching up with family and friends, and trying to sneak in a feed at Grater Goods!

Jazz & Cabaret Festival, November 17 – 22 jazzcabaretfestival.co.nz