Cityscape Winter 2020

CHRISTCHURCH CURATED | WINTER 20 Get ya’ feast on this winter. Cityscape brings back the love of the long lunch with all the best eateries (and drinkeries) for a good midday culinary session. Our alternative guide to self-care involves trying new and exciting things, and we bring you the best of fashion, beauty, home and culture.

CONTENTS Winter 20

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40 22 Women take the lead Meet the formidable women behind RNZB's Venus Rising.

24 Go new for a well you Inspiration for your active self-care schedule.

Food & Drink

28 Gastronomic globetrotting Eat your way around the world in Christchurch.

36 Long lunch in the city Bring back the sit-down feast.

40 Gindulge in the best Local gin producers and purveyors.

45 Make mine a double Gin cocktail recipes.

46 Flights of fancy Review: Cellar Door.

48 Otahuna on a plate A gourmet weekend getaway.

50 Foodie truths No.4 Bar & Restaurant's Chef Ian Mulling.

08 Lust list This season’s essentials.

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

51 Stepping his way Twenty Seven Steps' Chef Paul Howells.

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

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

17 Birds & botanics Q&A: Flox AKA Hayley King.

Culture 18 Regular ROFL At Christchurch's newest comedy club.

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54 Bulking up Food for Thought's Deneale Knox.

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56 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

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Fashion & Wellbeing 72 Fashion edit Hot looks for the cooler days of winter.

74 Texture & tailoring Cutler & Co.'s Liam Strachan on this season's menswear style.

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78 The good life With Dr Libby.

79 Total care The benefits of Viora body contouring.

80 Earth for the Earth Q&A: Traci Aylmer of Earth Organic Hairdressing.

Home & Lifestyle 86 Greening the design Q&A: Canopy Landscape Architects.

88 Hot property With Mary Turnbull.

90 Chalky chic Chalk Colour paints add textural dimension.

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

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93

93 Entertain me Films, podcasts, music, books & TV. 96 The last word RNZB's Joshua Guillemot-Rodgerson.

CI TYSCA P E

CI TYSCAP E

CHRISTCHURCH CURATED | AUTUMN 20 CHRISTCHURCH CURATED | AUTUMN 20

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CITYSCAPE.CO.NZ Winter 20

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

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CITYSCAPE MAGAZINE Winter 20 PUBLISHER

Andrea Rickerby GROUP EDITOR

Jamie Small CREATIVE

Tristan Brehaut DEPUTY EDITOR

Helen Glenny

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EDITORIAL ASSISTANT

Eva Urlwin ACCOUNT MANAGERS

W

ow, Cityscapers, what a ride this decade has been so far!

It’s a time to be proud of being a New Zealander and proud of being in Christchurch. This year we’ve seen people come together in a truly inspiring way, despite extreme circumstances and physical distancing. We’ve seen friends, family and neighbours we barely knew take the time to listen, talk and learn about each other. And we’ve heard stories of unprecedented kindness between denizens of our big little Ōtautahi community.

Long before lockdown was a thing, at Cityscape we chose to make 2020 all about the 5 Ways to Wellbeing, and they have never been more relevant than right now. Look after yourselves, folks, and take time for your 5 ways: Connect, Be active, Take notice, Keep learning, and Give.

That last one is a real doozy. There are so many ways to give, and not all have to take up a lot of resources; give in what ways you can and everyone will cityscape.co.nz

benefit. As well as money and stuff, you can give your time and your attention to strangers or close friends and family, and they’re sure to appreciate it. Give to the local business community by shopping local, whether by visiting Christchurch stores or buying online in our city’s newly invigorated internet marketplace.

It’s also important to give to yourself, and this winter Cityscape is celebrating the hottest spots to have a feast in Christchurch. Take the opportunity to travel around the whole world of food we have in our back yard, or settle in for a proper long lunch at one of the inner city’s best eateries.

Jamie Small editor@somocreative.co.nz

cityscape.christchurch

cityscapemagazine_chch

Derek Thorp, Talita Santos, Uran Ormandy ACCOUNTS ADMINISTRATOR

Claire Ross ON THE COVER

Royal New Zealand Ballet Venus Rising Dancer: Sara Garbowski Photographer: Ross Brown NEED TO GET IN TOUCH? Advertising, editorial & distribution enquiries: 03 366 3340 info@somocreative.co.nz cityscape.co.nz PUBLISHED BY

SOMO Creative Ltd somocreative.co.nz 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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We take sustainability seriously Our printing partners are Enviro-Mark Diamond certified and exceed the requirements of ISO 14001, one of the World’s best known environmental standards. PAPER: Cityscape is printed on paper sourced from sustainable forestry which is covered by PEFC1 and FSC2 certifications. PEFC and FSC are not-for-profit organisations promoting sustainable and responsible forest management. PEFC and FSC certifications cover over 500 million hectares of forest globally (roughly 18.5 x the area of New Zealand). INKS: Cityscape is printed with inks based on vegetable oil and fatty acid alkyl-esters (modified vegetable oils) containing less than 1% non-renewable mineral oil. WASTE: Any waste water coming from the production process is treated and remains well within New Zealand’s strict environmental requirements. All waste paper, right down to the smallest offcut, is captured through extraction systems for recycling.

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LUST LIST

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This season’s essentials

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12 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 Spray (RRP $25) from Probeauty 3 Felted Wool Tote (RRP $329) from Untouched World 4 Joel Hart – Untitled 2 (RRP $4,900) from Fiksate Studio & Gallery 5 Whole Again, Bronwyn Kan (RRP $44.99) from The Colombo Bookstore 6 Pinot Barrel Sloe Gin (RRP $70) from Curiosity Gin 7 Sumo Cowboy (RRP $5.50) from Stripped Jerky 8 Jabra Elite 65t – Copper Black (RRP $349) from Nutron 9 Klippan Rug, Quilt, Black (RRP $209) from Cosi Fan Tutte 10 BLUNT + Flox Metro (RRP $129) from Blunt Umbrellas 11 Huffer Women's Track Puffer Jacket (RRP $229.90) from Stencil 12 B&B Atoll by Antonio Citterio (POA) from Matisse

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Word on the Street TIP-OFFS, TRENDS & MORE

TURN UP THE HEAT

RELAXATION SATURATION

Dip into the newly-opened He Puna Taimoana hot salt water pools in New Brighton. Move between five pools ranging from a muscle-relaxing 39 degrees down to the refreshingly cool plunge pool, soak in the therapeutic benefits of salt water, take in the stunning open-air sea views, and steam your worries away in the sauna. hepunataimoana.co.nz FAME SCHOOL

There’s a new pizza joint in town, and this one promises to be a little unorthodox. The people behind Welles Street and Earl bring us Bottle and Stone, serving up a simple menu of anything-butsimple pizzas, as well as a rotating selection of wines and crafties. bottleandstone.co.nz

SOLE Music Academy has a hip new home in the restored Wood's Mill 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

cityscape.christchurch

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PIZZERIA

SLICE OF HEAVEN

Connect with us

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IMAGE: CHARLIE ROSE CREATIVE

SOUND SPACE

WORD ON THE STREET

HIDDEN GEM CATERING MADE EASY

MUSEUM

CATER IT AWAY

DOG DAYS PAST

We’ve got a hot tip for savvy Cityscapers: new online catering platform Caterway is designed for corporates looking to simplify their catering administration, but it’s also a great way for anyone planning a birthday or event to see a wide range of local caterers in one place and book and pay instantly online. No email chains, no lengthy quote and contract processes. caterway.nz

This kurī (dog), carved from kānuka wood was found in Moncks Cave, Redcliffs, and dates from the early Māori settlement period in Waitaha (Canterbury), 600 to 700 years ago. It may have been worn as a pendant. The kurī figure, at Canterbury Museum, is remarkable because it is Aotearoa’s only known carving of a pre-European dog. You can see it in the Iwi Tawhito Gallery. canterburymuseum.com

Christchurch icon Smiths City is moving to a cool new space in The Colombo this October.

New owner Tony Allison says "We want to take on a bit of The Colombo’s character and personality in our new store." smithscity.co.nz MALL MATTERS

TURNING A LEAF Changes are afoot at The Colombo this winter, with the arrival of new stores and a swathe of upcoming workshops, beginning with a July 30 workshop on gourmet mushrooms. The brand spanking new Colombo Bookstore is rocking a hand-selected curation of the team’s favourite books for reading enthusiasts of all ages. Freshly opened in the centre of the mall, Green Botanic has a lush range of gleeful flowers and living plants to take home or gift. thecolombo.co.nz

FOLLOW US

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GIFTS | WOOLSTON

COSI FAN TUTTE Inspired by the vintage markets of Europe, Cosi Fan Tutte’s extensive range of clothing, homewares, gifts, and jewellery is personally sourced locally and internationally and selected for its uniqueness, natural beauty, and Old World charm. You’ll be surrounded by gorgeous wares, delicious scents and beautiful sounds. cosifantutte.co.nz

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WORD ON THE STREET

GALLERY

BECOME A BEAUTY PRO

ART FIKSATION

We’re loving the focus on putting local artists up alongside national and international talent at Fiksate. It’s a spacious, specialist urban contemporary art gallery, right here in the heart of Ōtautahi. Fiksate art is fine with a raw side and speaks to the Christchurch streets, showcasing artists tied in with the graffiti and urban art scene. fiksate.com

SUPERCHARGED SKIN ROUTINE

REGAL RELOCATION It's the end of an era for gin gin. The vibey wee bar is relocating, opening a slightly larger space in a beautiful New Regent Street heritage building in October. With Luke and the team moving in near The Last Word whisky bar and Casa Publica's rum range, the street will have its speciality spirits bases covered. The current Victoria Street bar's final night is August 1. gingin.business.site

If you want to make skincare easier then you will love the new Probeauty Advanced Beauty Hub. It's a go-to for all things skincare, active ingredients and the destination to search out the best skin and beauty clinics in the country. Learn about how you can firm, tighten and rejuvenate skin, clear acne and brighten your complexion through highperformance products and advanced treatments. As a leading supplier for the professional beauty industry for more than 20 years, Probeauty also houses a curated selection of top-of-the-range active skincare brands, nurturing supplements and clean beauty brands. You can support local and nominate your regular clinic at the checkout when purchasing online. probeauty.co.nz

RAISING THE BAR

CENTRAL CITY STRENGTH

JEWELLER

Sitting at the corner of Fitzgerald Ave is the brand new Anytime Fitness Hereford Street.

Every membership comes with a free one-on-one session with a trainer. Get some expert guidance on how to smash your fitness goals, or get them to point you to the cushiest mats – whatever works for you. anytimefitness.co.nz/gyms/nz-1057/ hereford-christchurch-south-island-8011

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 the website to find your local stockists. thewillowcollective.co.nz

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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 winter.

H

ow 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 winter stock has been landing rapidly so there is always something new.

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

TOP BOY. IMAGE: NETFLIX

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You have a banging new website – what can you tell us about that?

We have been focusing on face-to-face service since opening six and a half 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

WORD ON THE STREET

‘Rone’s work on Worcester Street in Christchurch always mesmerises’

BIRDS & BOTANICS Flox, AKA Hayley King is one of New Zealand’s coolest contemporary artists and we’re seeing her distinctive spraycan handiwork all over the place, from street art to super-trendy stationery. She’s just teamed up with BLUNT umbrellas for their third collaboration on an umbrella that’s practical and looks amazeballs.

T

ell us about the birds and plants on your new BLUNT umbrella design. The New Zealand kākāriki and native botanics feature alongside native Australian flora and the crimson rosella and ringneck parrot.

I wanted to incorporate the brightest birds and foliage for the highest impact on a grey winter’s day, but also pay homage to our trans-Tasman relationship.

You don’t seem like someone who collaborates willy-nilly. What drew you to BLUNT? Not only do BLUNT have super high standards with their products, but they’re a really trusted New Zealand brand, and are seen as the leaders in the game. Who wouldn’t want to collaborate with that? How has your distinctive palette evolved over the years? I consider myself to be a bit of a colourist. I work with spray paint predominantly and I’ve used the same brand for many years now, allowing for a really innate understanding of the tones available and what looks good with what. I like to research current interior trends and let this inform some of my colour choices.

How colourful is the inside of your home? The base is modern with white walls, accented with lush green indoor plants and wooden floors, which is perfect for me as I can decorate and accent with pops of colour through décor and artwork. I’m working my way through the house one bedroom at a time, painting the interior. I’ve just painted my room and my little boy’s room a deep sea blue, which I’m completely in love with.

How does your creative process happen? Do you sketch concepts before getting the cans out? I use Pinterest as a starting point, often creating boards that encompass colourway, style, concept and resources. Then I use my iPad Pro to redraw the elements into stencil form. Everything is then put into Photoshop where I build the compositions. Up until very recently I used to hand-cut every individual element. What’s on the cards for you in the next few months? I have some large-scale murals both in Auckland and down in the South Island along with some much anticipated Flox products landing on our shores. I’m

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CITYSCAPE.CO.NZ Winter 20

also developing a new Flox DIY range and am really excited about being involved in some up-andcoming retreats and workshops.

Who’s your favourite artist right now? Okay, okay great, love this question. I am totally stalking an old friend of mine, Jonathan Brown who’s now based in the Hawkes Bay. You must check out his latest collection, seriously cool work.

What’s your favourite street art in New Zealand? Oh without a doubt, Rone’s work on Worcester Street in Christchurch always mesmerises.

You’ve done some stunning public artwork in Christchurch. How does the city speak to you? I have such a soft spot for Christchurch.

I’ve spent a lot of time down there the last few years and the people really resonate with me. There is so much talent and entrepreneurship in Christchurch and they’ve obviously been through a lot, but at the same time so much humility – it’s a really beautiful synergy and I love them for it. flox.co.nz

Read our full Q&A with Flox at cityscape.co.nz

EXHIBITION

MOANA CURRENTS: DRESSING AOTEAROA NOW Do we really know what defines New Zealand fashion? Until September 6 at Canterbury Museum, Moana Currents explores what we wear and how our Pacific and neighbouring influences form a style all of our own. Check out the Trelise Cooper muumuu and the street style of King Kapisi. canterburymuseum.com

REGULAR ROFL With the opening

of the Good Times Comedy Club this year, Christchurchers have a dedicated digs for a good guffaw.

The bar’s comedy might be what sucks you in, but the warm vibe and great banter from the bar staff will be what keeps you laughing your way back in. On top of the special booked gigs, the bar runs a vortex of regular shows you can catch every week. Monday is Fresh Comedy night, an open mic hangout for up-andcomers and Christchurch comedy royalty. Anyone can get up and give it a bash, so it’s your chance to try your stuff with a receptive crowd or hear experienced comics testing out new material. For a quiz with a twist, check out the Off the Wall Quiz on Thursday nights - it’s the loosest quiz in town. You don’t need to know facts to win, and the markers won’t punish you for not being real smart. There’s a subjective round, and bonus points for everything. Saturday nights sport two big shows.

First up is the pro show, Big Laughs, the cream of talent from Christchurch and beyond with the occasional international guest. At 10pm The Big Late Show kicks off. It’s late, it’s loose, it’s definitely naughty, and the comics have a bit of fun.

FB/GoodTimesComedyClub

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Luke Jerram’s 4-metre replica moon will make you feel like Neil Armstrong – try the rocket launch role play at Canterbury Museum until November 8.

IMAGE: NASA

OUR MOON: THEN, NOW AND BEYOND

EXHIBITION

BEATS BY BINGO Like regular bingo, except you’ve got a card full of bangers, and your bingo caller is the DJ. Expect throwback jams, seat dancing, sing-alongs.

August 19 at One Good Horse.

CITYSCAPE.CO.NZ Winter 20

TE WHEKE: PATHWAYS ACROSS OCEANIA A reimagining of the first-floor collection area of the Christchurch Art Gallery Te Puna o Waiwhetū. Te Wheke: Pathways Across Oceania displays well-known collections and new acquisitions, arranged to highlight the architecture of the space and tell stories from a New Zealand perspective. christchurchartgallery.org.nz

MODEL LAYLA D WEARS TANGELO MAMA DRESS BY PAPA CLOTHING, DOILY DAISY CHAIN LEI BY FRAN ALLISON. PHOTO: MARA SOMMER

TAMI NEILSON Vocal force Tami Neilson is set to blow audiences away at Isaac Theatre Royal this September with rip-roaring tunes and a snap of swagger.

ANI O'NEILL ‘ETU ITI (DETAIL) 2006. KIKAU (COCONUT MIDRIB), FEATHERS, RAFFIA, SHELLS, BEADS, SEQUINS, VIDEOTAPE, RECYCLED PLASTIC, NYLON YARN, WIRE. COLLECTION OF CHRISTCHURCH ART GALLERY TE PUNA O WAIWHETŪ, PURCHASED 2018

Culture

CULTURE

MUSIC

SIMON SINGS New Zealand Opera is bringing acclaimed tenor Simon O’Neill along with a star lineup of musical talent to The Piano on August 9. Originally from Ashburton, Simon is one of Canterbury music’s greatest international success stories. He will perform alongside soprano Natasha Wilson, baritone Edward Laurenson, mezzo soprano Kristin Darragh and pianist David Kelly.

The programme, curated by Simon, includes works by Handel, Mozart, Gounod, Bernstein, and Sondheim. nzopera.com

COOLEST LITTLE WINE REGION SHOWCASE

NORTH CANTERBURY WINE COLLECTIVE Wineries from across North Canterbury are coming to Christchurch Town Hall on September 24 for North Canterbury Wine Collective – a springtime celebration discovering the best wines the region has to offer.

You’re invited to experience beautiful wine, food from artisan producers and low-key tunes from North Canterbury DJs that’ll get you hyped on being part of New Zealand’s coolest little wine region. northcanterburywines.co.nz/events

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COMEDY BAR | CENTRAL CITY

MUSIC

ART EXHIBITION

Your dedicated home of comedy in Ōtautahi, Christchurch. Stacked full of local drinks and comedians, with regular out-of-town guests so you’ll never see the same show twice. Find the club on Facebook for the lineup of weekly fall-offyour-chair hilarious gigs and upcoming special guests.

FB/GoodTimesComedyClub

There’s nothing quite like dinner and a show, and with this pairing of impressive New Zealand musical talent at The Court Theatre, in August you’ll be served a feast for all the senses. Award-winning vocalist and actress Ali Harper and master of the ivories Tom Rainey bring you the style of an oldfashioned New York cabaret club. courttheatre.org.nz

This French woman who settled in Christchurch in 1925 was one of the first New Zealand artists to embrace a Modernist style. Her work is characterised by a colourful perspective on life and nature, from watercolours of Canterbury to abstract still lifes and Cubist nudes.

Exhibition on until October 11. christchurchartgallery.org.nz

GOOD TIMES – COMEDY CLUB

UP CLOSE & PERSONAL

LOUISE HENDERSON: FROM LIFE

WIN! Venus Rising is this year’s dynamic event from Royal New Zealand Ballet, and Cityscape is giving away a double pass to see the spectacle from the A-Reserve section at Isaac Theatre Royal on Friday 28 August.

To go in the draw, email info@somocreative.co.nz with ‘Venus Rising’ in the subject line and tell us your best ballet memory. Entries close August 16.

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

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LOUISE HENDERSON GARDEN 1977. OIL ON CANVAS. PRIVATE COLLECTION, WELLINGTON

CULTURE

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-available content. What’s missing is the joy of 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 arthouse films, many of which do not reach New Zealand cinemas or television. Regular screenings

MASCULIN FÉMININ

A HARD DAY’S NIGHT

FILM SOC.

satisfy Film Society members’ craving for viewing films in a large group and going deep in the topics with guest speakers, question and answer sessions and panel discussions. There’s a strong sense of community and the incomparable feeling of watching a film on the big screen. Membership is easy with a range of options to suit every wallet.

True to its more than six decades of history, the society’s 2020 programme is a banger, and the members-only August lineup includes Jean-Luc Godard’s 1966 classic Masculin Féminin as well as

The Beatles’ film A Hard Day’s Night and contemporary horror-comedy Extra Ordinary.

The Human Rights Film Festival in September will screen four stop-and-think films, all open to the public for free or koha. To close the season, the society will screen the dystopian masterpiece Metropolis by Fritz Lang on October 19.

The society’s members are a diverse bunch. The current membership of 250 ranges in age from 16 to 90 and people come from all walks of life. Since the earthquakes of 2010 and 2011 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. Turn up early on the night or check the website for more info. All films are preceded by a short talk from a guest presenter. canterburyfilmsociety.org.nz

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

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WOMEN TAKE THE LEAD This Royal New Zealand Ballet season represents a new era in dance, with the powerful programme’s full repertoire choreographed by women. The masterminds behind the routines tell Cityscape what’s what in the whirling worlds of the 2020 season.

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DANCER: KATHERINE SKELTON. IMAGE: ROSS BROWN

A

scending first to the spotlight in August is Venus Rising, a dynamic and contemporary series of performances highlighting the power and strength of the women behind it. The invocation of Venus, the Roman goddess of love and beauty as well as Earth’s scorching hot sister planet seems wholly appropriate for the ignition of this female-fronted year of ballet.

Choreography legend Twyla Tharp will headline this programme of four magnificent works, with the New Zealand premiere of Waterbaby Bagatelles, an innovative visual spectacle of 27 dancers sparkling in an ever-changing ocean of light, ranging from whimsical to haunting in its movement. This will be followed by Aurum, an award-winning piece by Alice Topp inspired by kintsugi, the Japanese art of repairing broken pottery with gold so the breakage becomes part of the vessel’s history and aesthetic.

The third part, Within Without by South African choreographer Andrea Schermoly, is a deeply-moving exploration of how overcoming pain becomes a thing of immense beauty.

Rounding off the Venus Rising programme is Ultra Folly by Sarah Foster-Sproull, a particularly appropriate piece built around the desire for physical connection in this time of social distancing.

In November, The Sleeping Beauty takes the stage, choreographed by Danielle Rowe. It’s a classic tale of fairies, royalty, and curses. Set to Tchaikovsky’s unforgettable music score performed by the Christchurch Symphony Orchestra, the three-part ballet brings the story of Princess Aurora to magical life.

This season’s big ballets bring us a mixture of world premieres, New Zealand firsts and an ocean of talent that will have us engrossed in worlds near and far, inspired by the brightest star in our night sky and the epic scenes of a fantastical court. rnzb.org.nz

CITYSCAPE.CO.NZ Winter 20

WOMEN TAKE THE LEAD

THE FOUR FORMIDABLES The four choreographers of

TWYLA THARP WATERBABY BAGATELLES One of the world’s greatest living choreographers, Twyla Tharp has choreographed more than 160 works including dances, Hollywood movies, television specials, Broadway shows, figure skating routines and four full-length ballets – and she’s also a published author. Her career has seen Twyla awarded with a Tony Award, two Emmy Awards, 19 honorary doctorates, and many other honours and awards. Her dances are known for creativity, wit and technical precision coupled with a streetwise nonchalance. By combining different forms of movement – such as jazz, ballet, boxing and inventions of her own making – Twyla’s work expands the boundaries of ballet and modern dance.

ANDREA SCHERMOLY WITHIN WITHOUT South African-born Andrea Schermoly trained at the National School of the Arts in Johannesburg then Rambert School of Ballet and Contemporary Dance and The Royal Ballet School, London.

She competed internationally for The South African National Rhythmic Gymnastics Team, and danced professionally for Boston Ballet and the Netherlands Dance Theatre.

She has created ballets all around the world and directed dance narrative film, as well as choreographing for feature films, commercials and music videos including ‘Beautiful Now’, 'Bunheads', Justin Bieber, Poo Bear and Deorro.

IMAGE: REBEKAH ROBINSON

IMAGE: DEBBIE TURNER

IMAGE: RICHARD AVEDON

Venus Rising are teeming with talent, bringing experience from across decades and around the globe.

SARAH FOSTER-SPROULL ULTRA FOLLY Sarah Foster-Sproull is Royal New Zealand Ballet’s new choreographer in residence for the 2020 to 2021 season. She was born in Dunedin and trained at the New Zealand School of Dance where she is recognised as a distinguished graduate. In her previous career as a performer, Sarah was a founding dancer and choreographer of The New Zealand Dance Company and performed in Australia, the Netherlands, Ireland, the United Kingdom, the Middle East, Canada, Germany, Fiji, Japan, Indonesia and America.

She is a senior lecturer at University of Auckland’s dance studies programme, where she researches choreography and creative practice, and she is also the artistic director of Foster Group Dance.

ALICE TOPP AURUM Alice Topp was born and raised in Bendigo, Victoria, and started dancing at the age of four. Her professional career began dancing on this side of the ditch for RNZB. Alice’s passion for choreography began when she created her first work, Trace, for the 2010 season of Bodytorque, Australian Ballet’s choreographic showcase. She has choreographed music videos for artists including Megan Washington and Ben Folds and has been invited to create works for Houston Ballet II and Queensland Ballet. Aurum, Alice’s work which forms part of Venus Rising, has been performed in Australia and New York and won a prestigious Helpmann Award for Best Ballet.

Venus Rising, Isaac Theatre Royal, 28 – 29 August. rnzb.org.nz 23

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his isn’t just to use up our excess winter energy. We’re focussing on wellbeing this year, and there’s a ton of evidence to say that trying new things will make us feel good: psychologist Rich Walker of Winston-Salem State University catalogued 30,000 event memories from 500 people’s diaries over four years, and found that people who try out a variety of different experiences feel more positive emotions than those who don’t. Research has also shown that learning new skills comes with mental health benefits, no matter what age you are, or what you’re learning.

Branching out benefits our community too. It’s a great way to give your own little boost to the economy, support local makers, artisans and teachers, and become part of a vibrant, active community.

And by trying something new, we’re bound to connect with like-minded people, find a new favourite hobby and share smiles with strangers.

With all that in mind, Cityscapers, we want you to take up this challenge with us. There are lots of different ways we can do this in our innovative city – more than we could ever fit into one magazine, but here are the ideas that have us hopping with excitement.

BRAZILIAN BEATZ DANCE ACADEMY

These crisp winter blue-sky mornings and snow-socked hills have made us feel invigorated; we’ve got our boots on and there are frozen puddles to jump on. Bring it on, world. Now we just need a conduit for this frost-induced zest for life that’s sprung up like a daffodil shoot breaking ground a few months early.

So here at the Cityscape office, we’ve vowed to try something new this winter.

T

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BRING NEW BEATS INTO YOUR WORKOUT ROUTINE Tap your toes to a new rhythm at Brazilian Beatz Dance Academy.

The studio is run by pro dance instructors Becky and Leo – Becky’s even competed on Australia’s Strictly Dancing. Start out with their beginner’s classes, where you’ll get skilled up in a sexy Brazilian dance style. Then they’ll

let you loose in their social nights, where you can pretend you’ve been transported to the hottest salsa club in Latin America. On the subject of hip swinging, Bernadette Smith, aka The Hoop Lady, teaches group hula hoop classes at In2Hula.

It's a great laugh, and takes intense focus and concentration, so you might not even notice the burn in your abs until you get home.

For a funky, fluorescent throwback, there’s Clubbercise: 80s-style group fitness classes taught in a low-light room with disco balls, UV lights and LED glow-sticks, all set to an irresistible soundtrack. You can shake it all out in Bootybarre at On Pointe Studio, which combines Pilates, yoga and dance to create the perfect mix of strength and flexibility with an added cardiovascular element to get you puffing as well.

START A NEW SELF-CARE SCHEDULE Funnel your winter pep into some serious self-care. Get amongst the luxury by booking one of the many Escape Spa Packages at Nicola Quinn Beauty & Day Spa – try the Ginger&Me mindfulness facial, which treats the skin and incorporates a meditation session for internal wellbeing. Take yourself on a mini vacation at the lux Champs-Elysées Day Spa with an indulgent executive retreat package. Grassroots Yoga and Health owner Veronica King is passionate about yoga being more than just exercise. She believes in living well and having meaningful engagement in a complex world.

Experienced Grassroots teachers will take you on a journey to be the best version of yourself through yoga, meditation, wellbeing and a friendly community.

Maintain your winter wellness with a visit to Deirdre Panapa at DP Herbals to try a new treatment.

She turned from nursing to a career as a clinical herbalist so she could offer her clients a more holistic treatment path. Digestive

problems, respiratory issues, low immunity, decreased energy, hormonal issues and stress are just some of the problems her patients present with. Work yourself into tip-top physical shape with Muscle People. This physiotherapy clinic provides world-class physiotherapy, functional NICOLA QUINN BEAUTY & DAY SPA rehabilitation, treatment for persistent headaches and migraines, and group exercise sessions under the guidance of a trained physiotherapist.

Relax otter-style at O-Studio in The Welder complex in Welles Brazilian Beatz Dance Street, where you can get in a large Academy is bringing the flotation tank for some weightless carnival to Christchurch. meditation. Get the most from your You might have two left feet, but body with the studio’s yoga, pro dance instructors Leo and meditation, ice baths, infrared Becky reckon they can get anyone’s saunas and personalised coaching booty shaking. Join them for their programmes. Kayo Gill specialises beginner classes – you can do fast in sound healing and pranic healing and flirty samba dancing, or try the for chronic pain, unhappiness, smooth and sexy bachata style. stress, emotional imbalances and You’ll be drawn instantly into the trauma. She offers group sessions studio’s luscious Latin vibe, and and amazing long-term courses to soon you'll be heading to social open your mind. Helen The Whole nights where you’ll get your groove Life Coach gives holistic coaching on with a bunch of other fun-loving services with the convenience of dancers. When you take the floor, online learning. Her Whole30 course you’re boosting the brain chemicals is a full one-on-one programme, required for nerve cells to grow. and the Rise & Shine programme Couple that with remembering helps you level up your life as part of steps and sequences, and you’ve a like-minded community. got a great way to shape up your brain. You’ll be focussed on the GOBBLE UP NEW LOCAL GOODIES movement, the music, and not stepping on your partner’s toes, Show the economy some love with which keeps you in the moment, nutritious local produce, made with reducing cortisol and kicking that care by Cantabrians. We’re flush stress after a long day in the office. with fantastic farmers’ markets, And it’s not just good for the brain: such as the Riccarton Rotary dancing uses a range of muscle Market, which houses wonderful groups and tones your entire body. vendors and gives back to the Research has found that aerobic community. Christchurch Farmers’ dance training is just as effective Market serves up fresh produce as jogging or cycling for building alongside artisan yummies and fitness, and it goes down better cooked food. Why not work up at parties, too. your hunger by walking the Bridle brazilianbeatznz.com Path before hitting the Saturday Lyttelton Farmers’ Market?

NEED A CHANGE? TRY BRAZILIAN DANCE

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LEARN: LARDER LOOKALIKES DP Herbals’ Deirdre Panapa shares some centuries-old wisdom so we can enjoy whole foods with new knowledge.

The "doctrine of signatures" is an idea that’s fascinated herbalists for centuries. Many believe God marked everything he created with a sign or a signature to indicate what the item was created for.

Later, science took a look at the doctrine of signatures, and found shapes or patterns in whole foods that look like body organs that can indicate the benefit the food provides the eater.

The pupil, iris and radiating lines of a sliced carrot look just like the human eye, and science shows that carrots greatly enhance blood flow to and function of the eyes.

A tomato has four chambers and is red. Sound familiar? Tomatoes are rich in lycopene, which is great for heart health.

Grapes hang in a cluster that has the shape of the heart while each grape looks like a blood cell. Grapes are also profound heart and blood vitalizing food.

A walnut has brainy wrinkles, a left and right hemisphere, upper cerebrums and lower cerebellums.

We now know that walnuts help develop over three dozen neurotransmitters for brain function.

Kidney beans actually heal and help maintain kidney function.

Celery and rhubarb have a particular bony shape. With the same amount of sodium – 23% – as

bones, these veggies specifically target bone strength. If you don't have enough sodium in your diet the body pulls it from the bones, making them weak. These foods replenish the skeletal needs of the body.

Eggplant, avocados and pears, with their certain reproductivelooking aspect, target the health and function of the womb and cervix of the female. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight and prevents cervical cancers. And how perfect is this? It takes exactly nine months to grow an avocado from blossom to ripened fruit.

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of sperm to help overcome male sterility.

Sweet potatoes look like the pancreas and actually help balance the glycaemic index of diabetics.

Onions look like the cells that make up our bodies. Today's research shows that onions help clear waste materials from all of our cells. They even produce tears which wash the epithelial layers of the eyes.

So go ahead, go bananas, be full of beans - just don’t buy a lemon! dph.nz

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Go zero-waste at the new pantry refillery Food for Thought in The Tannery, stocked full of plastic-free and organic products.

For an extensive plant-based repertoire that’s worth staying home for, the new locals-only Green Dinner Table delivers everything you need to make your own restaurant-quality vegan meals, so you can kick off a diet that’s great for the environment without having to decide what to cook every night. Fitfood designs healthy pre-cooked meals with fresh, seasonal Canterbury produce, and delivers them straight to your door – check out the keto, vegan and weight management options.

Self-care isn’t all about nutritional perfection. Delve into delicious new treats, in moderation.

Don’t waste another minute getting down to Grizzly Baked Goods for a lusciously buttery Lemon Poppy Morning Bun. Order online for delivered breakfast from Good Honest, a professional bakery that supplies some of the country’s top restaurants and delivers fresh to homes – it’s famous for the crunchy Good Honest bark flatbreads and delectable selection of macarons.

For more ideas on delicious new things to taste around Christchurch, check out our foodie features on eating around the world (page 28) and the return of the long lunch (page 36).

RE-WILD YOUR FITNESS REGIMEN Staying fit is fun when you do it right. Each season, Wicked Rogaines runs a series of orienteering events for anyone with a moderate level of fitness. It’s an awesome way to get your heart rate up and challenge your map-reading skills with a group of mates. Clamber up the walls at Uprising, a world-class rock climbing gym for all skill levels that doubles as a cool hangout space and eatery. It wouldn’t be winter in Canterbury without a decent

GO NEW FOR A WELL YOU

THE TACK ROOMS

dusting of snow on the mountains.

For a fresh experience, skip the crowds at the big fields and sample the magic of the area’s clubbies.

Broken River and Temple Basin Ski Area offer some of the most magical views in the Southern Alps, and you can stay in the friendly on-field lodges, where everyone mucks in on duties and the old-timers are bound to tell you a story or two.

TAKE A CITY STAYCATION Going on holiday in your own city lets you see a side you’ve never taken the time to appreciate. The Tack Rooms is a boutique accommodation and function space in central Christchurch, the perfect base of operations for a night out or a weekend inside the four avenues. Rent a couple of bikes from Chill in Durham Street North and explore the city’s network of cycle lanes and shared

spaces, or grab a mountain bike and take to the Port Hills for some literally breathtaking views.

GO LOCAL FOR GIGS Support local artists while having a good time by checking out a gig or live music night at your local venue, such as Blue Smoke, Darkroom or your favourite bar. Feed your

cultural cravings with one of the immersive shows at The Court Theatre. If nothing else, make sure you take the time to laugh your head off. Christchurch is blessed with a dedicated comedy venue Good Times Comedy Club, which houses a regular line-up of fantastic comedy acts and snags the best visiting comedians.

These are only a fraction of the different and wonderful things you can try in Christchurch. When you see something that inspires you, lean in and give it a go, and make sure to tell us about it. This challenge can take all shapes and sizes; from a sizzling new workout, to indulging in hot comfort food from a local bakery, to giving some time back to yourself. Adopt whatever form fits you – Christchurch is bursting at the seams with opportunities for new experiences, and all we need is to get out and give it a go.

SHOW CITYSCAPE YOUR BEST LIFE. SHARE PHOTOS OF THE NEW THINGS YOU’RE TRYING AND CHRISTCHURCH WELLBEING GOODNESS ON INSTAGRAM AND FACEBOOK WITH THE HASHTAG #CITYSCAPEMAGAZINE

BACK IN THE GAME

Feeling a bit creaky this winter? Muscle People have the cure for what ails you.

With long days at ski fields and long nights on the couch, winter is a prime time for backaches. Luckily there’s a Christchurch clinic helping heal our pains combining fun, friends and… physiotherapy.

The crew at Muscle People have designed a multi-week group course called Dynamic Spines, which can help us all rebuild our backs from scratch. They assure us things start off easy, standing against a wall and rolling down, from your neck, one vertebrae at a time. You’ll also try neck tucks: instead of a double chin, you’ll go for quadruple or quintuple chins.

This is so you can find your spine’s neutral position, not so they can

snap unflattering photos.

The classes ramp up with exercises including lunges and mini-squats, all under the supportive eye of a pro physio, who makes sure you’re doing everything the right way. It's all done in groups, so you’ve got a few fellow exercisers to keep you honest, and to have a laugh with when things get a bit wobbly.

And that’s just level one. Once you’re feeling strong and supple, you can move onto an advanced course. You’ll use a few new bits of equipment: one is an Oov, which looks more like an abstract piece of sculpture than a physiotherapy aid.

Developed by an

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Australian neuroscientist and osteopath, it's ergonomically designed in a three-way curve to fit the shape of the human spine, automatically working those core muscles that keep your back strong. You might also hop on the SurfSet, and learn to balance as if you were riding the waves at Sumner.

Muscle People tell us anyone can benefit from this course, and it’s super helpful for people recovering from injury or those with back or neck pain. Their goal is to get us all moving confidently, with strength and stability – and to make sure we have fun doing it. musclepeople.co.nz

Gastronomic Globetrotting One of the best things about going on holiday is getting to try exotic new foods, but for the owners of passports gathering dust this winter, Cityscape is charting an international culinary adventure without leaving the city. Join us for an intercontinental tour to treat the taste buds as we traverse through Christchurch’s finest examples of international cuisine.

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EUROPE From bangers and mash in the west to the thousand-year-old tradition of shchi (Russian cabbage soup) in the east, European cuisine is as diverse as the different cultures of the more than 50 countries in the continent. While countless French and Italian staples in particular have, of course, become favourites all over the world, a host of other European nations have given one or more famous and epically-tasty gifts to the globe.

ITALY There are several excellent Italian food options in the city. The institution that is Café Valentino has an outstanding range of wood-fired pizza, pasta dishes, and a long string of culinary awards.

Near the Isaac Theatre Royal you’ll find Francesca’s Italian Kitchen, a Christchurch branch of a legendary Wanaka restaurant that uses local, seasonal produce to create an ever-changing, highly tempting menu of Italian classics. On Colombo Street, Venuti’s modern takes on classic Italian fare such as the Veal Picante are served in a welcoming atmosphere and are accompanied by a collection of excellent Kiwi and Italian wines.

The oldest restaurant in Christchurch, Spagalimis Pizzeria & Bar, has made itself a local legend thanks to its amazing pizzas. Visit the central-city restaurant in the historic Ironside House to relax with a drink. And new kid on the block Bottle and Stone is opening its doors at The Welder, where the unorthodox pizzeria is serving up taglio-style square pizzas with a mixture of cooked and fresh ingredients.

FRANCESCA'S ITALIAN KITCHEN

SPAIN In Riverside Market, Castro’s Tapas & Bar is winning over a legion of followers with the tangy sangria. A highlight of the tapas menu is the chargrilled octopus with smoked paprika dressing and mashed potato. At the Botanic Gardens, the ever-popular Curator’s House Restaurant has tasty tapas and piquant paella on the menu. Try a Spanish sherry or gin as well.

GERMANY For a mouth-watering take on a German classic, head to Fritz’s Wieners in Riverside Market.

The finest smoked bratwursts in town, Fritz’s Wieners bakes baguettes fresh daily and has plenty of garnishes. Also at Riverside, head upstairs for Bavarian-inspired hospitality and delicious fare to share and enjoy at Kaiser Brew Garden.

EXOTIC PICK - SPAIN Spanish tortilla: Nothing like the Mexican wrap made of flour, the Spanish dish is more like an omelette crossed with a frittata, made of potato with eggs and vegetables.

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EXOTIC PICK – GERMANY Fischbrötchen: Germany may be most famous for its sausages, but fish sandwiches are the local delicacy in the coastal city of Hamburg. Often served on a bun with pickled or spicy ingredients.

MEDITERRANEAN For a restaurant-quality dish you can take home, head to Pedro’s House of Lamb and sample the beautiful slow-cooked lamb shoulder, served with a side of scalloped potatoes and salad.

Pedro’s uses only the freshest locally-sourced ingredients, and it’s one of the few places in New Zealand where you can dine on export-quality lamb usually destined for overseas. The lamb is cooked in the Mediterranean style – with rosemary and garlic, and slowly roasted for six hours with Spanish olive oil. That’s how it gets to be so tender.

GASTRONOMIC GLOBETROTTING

IRELAND For a taste of the Emerald Isle, head to The Craic in Riccarton Road and sample the Irish Stew.

The comprehensive menu is available day and night.

EURO FUSION In the central city you’ll find stylish Universo Brasserie & Bar, housed in the contemporary cool of the Christchurch Art Gallery, which dispenses deliciousness in the form of blood orange and gin-cured Akaroa salmon, alongside other exotic border-pushing creations and exceptional cocktails. Not far away, Strawberry Fare is rightly famous for its primo desserts as well as fine Euro fare that combines the influences of Italy, France and Scandinavia, while in historic New Regent Street modern yet classic bistro Twenty Seven Steps is sleek, stylish and welcoming, with a relaxing atmosphere rocking serious gourmet credentials from owners Emma Mettrick and Paul Howells.

Dine out in 5th Street’s bespoke-style restaurant and explore the pleasure of shared dining with added emphasis on a quality range of drinks.

Fiddlesticks Restaurant & Bar, on Worcester Boulevard, is a sophisticated, sociable and relaxed establishment perfect for whiling away some time with friends, family or a significant other. For a

date night, check out the Feature Feast, an ever-changing bespoke shared feast for two.

Also on Worcester Boulevard, Cook ‘N’ With Gas will dazzle your senses with amazing flavour profiles and cutting-edge cuisine.

The menu is extensive but you won’t regret zeroing in on the signature dish, Grilled Monkfish & Prawns. And for a pre-dinner apéritif or post-dinner nightcap, pop around the corner to the relaxed vibe of The Astro Lounge.

The fresh local ingredients and striking combinations of Lichfield Street’s Earl, helmed by Tom Newfield, will leave you wanting to return for more. The Euro chic interior and the bustle of the open kitchen make this ideal for any occasion, be it an intimate dinner for two or somewhere to take those hard-to-impress out-oftown guests.

On the ground floor of The George is 50 Bistro, the stylish and comfortable answer to casual dining. Sit by the living wall in the conservatory or cosy up at one of their fire tables, this is a great place to eat in any season. The bistro offers a range of dining options, including high tea, a special plant-focused dinner menu and a children’s menu complete with mocktails.

Visions Restaurant, handily located on the Ara Institute of

Canterbury campus, is a fullylicensed restaurant with a changing seasonal menu that caters for all dietary requirements. Check out the culinary stars of tomorrow today as they prepare and serve a wide array of delicious dishes.

Located in Prestons subdivision and serving the north of the city is Flax – Bar and Eatery. There’s a full menu of scrumptious breakfast, lunch and dinner dishes on offer – be sure to check out the slowcooked pork belly. There’s also an extensive list of beer, wine, spirits and non-alcoholic beverages, including amazing coffee.

USA Large enough to develop numerous regional styles of cuisine within its own borders, the US has developed a reputation for food with big, bold flavours (and often equally big servings!). With an overall attitude that could be summarised as “if it tastes good, do it”, American culinary exports include the likes of New York-style steak, Creole/Cajun dishes, the southern border Mexi-American mash-up of the Tex-Mex school, the larger-than-life tradition of Texan BBQ, and American-style cooked breakfasts are popular the world over.

Authentic Americana experiences can be found via the pop culture cool of Sun Dog Diner, featuring an all-day breakfast menu and serious Mex-appeal alongside classics like Mac-nCheese (aka The Greatest Show on Earth).

If you’re looking for a classic New York-style steakhouse experience, Bloody Mary’s at the Rydges EXOTIC PICK – USA

BLOODY MARY'S

TWENTY SEVEN STEPS

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Po’boy: Dating back to the 1920s or possibly earlier, a po’boy is a traditional submarine sandwich from Louisiana, usually made with roast beef or fried seafood and served on baguette-like French bread.

GASTRONOMIC GLOBETROTTING

EXOTIC PICK – MEXICO Mole: An ancient recipe from the Mexican state of Puebla, mole is a dark-coloured sauce or marinade made with lots of spices. While chocolate is one of the ingredients, the sauce is not necessarily sweet.

EL QUINCHO

Latimer is a brooding, sophisticated space furnished with dark oak and buttery leather where they take steaks very seriously.

Look no further than Orleans for a spot brimming with atmosphere and offering the menu of all your creole-inspired dreams. Sit back with a whiskey or cocktail and enjoy some toe-tapping local jazz, funk and soul, live three nights a week.

CENTRAL & SOUTH AMERICA The fiery spices and tang of Latin American food are unmistakable.

Maize is the staple ingredient in the region, but its uses are as diverse as the continent itself – everything from tortillas to tacos, Colombian and Venezuelan arepas to Salvadorian pupusas – and the piquant spices and salsas of the region such such as guacamole, pico de gallo, mole, chilli and many more have become foodie favourites the world over.

Mexican fare and a laidback vibe.

“Christchurch’s craziest Mexican Joint”, Chiwahwah Mexican Cantina Bar, has set up shop in The Terrace and features former Strip fave Coyote Street Bar & Restaurant’s 137-year-old kauri doors. Stop by to experience the laxed Cali vibe and great tastes of Mexicali Fresh and the signature California Burrito. A variety of food suiting all dietary requirements is on offer at all four locations.

LATIN AMERICA With some serious street food cred, the team at Caribe Latin Kitchen, at shared eatery space Little High, turn out tasty treats like arepas, tapas, tacos and more, plus stunning cocktails. Mere metres away, sister outfit El Fogón Grill is a South American-style grill house, offering a wide range of the tastes of Argentina, Brazil and more.

If it’s authentic Argentinian BBQ, or asado, you are after, then head to El Quincho, in Riverside Market.

All dishes are cooked using mānuka and kānuka wood, which give the meat a unique and mature smoky flavour. The art of asado is cooking in its purest form – just a grill, fire and meat.

MENUS WITHOUT BORDERS The menu at Barberra, in Cambridge Terrace, is based on fresh, seasonal ingredients and the flavours and influences of the Pacific Rim. Go there for a modern, fresh take on dining that features shared plates as well as the more traditional entrée, main and dessert. The custom-built charcoal grill is a huge feature of the open-plan kitchen.

Cellar Door wine bar offers one more excuse to visit the beautiful and historic Arts Centre. Embark on a curated “wine flight” tasting experience and choose from a selection of seasonal food curated especially to complement your drop.

In the heart of Merivale, No.4 Bar & Restaurant is a great place to relax with friends and take advantage of the many weekly specials. Boasting a heated

MEXICO Mexicano’s on Victoria Street serves up fine Mexican street food in stylish surrounds with an emphasis on fun – provided you’re able to get a table (book early!).

With its Tarantino-cool fitout and buzzing atmosphere finished off with hip and friendly staff and an authentic south-of-the-border soundtrack, Mexico on Manchester Street offers fresh and feisty

A WORLD OF FLAVOURS Find all the best local international dining in Flavours of Christchurch magazine.

Bursting with new experiences and institutional favourites, it’s the ultimate dedicated dining guide for Christchurch’s culinary scene. cityscape.co.nz/foc

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courtyard, candlelit restaurant and even a cosy library, this is the perfect place to settle in on a cold winter’s evening accompanied by one of No.4’s legendary platters.

If you consider yourself a connoisseur of the perfect steak, Jaba Grill & Bar should be high on your list. The meat is sourced from local New Zealand suppliers and the unbeatable charcoal flavours come hot off an absolutely authentic grill. Be sure to try the ribs as well – they’re harder to beat than a drumstick.

Dux Dine has a fabulous menu of plant-based fare and Kiwi seafood, and is situated in the historic and homely old Riccarton Railway station master’s house. Dux Central

DUX CENTRAL

is a social hub and craft beer nirvana, serving hearty mains, pizzas, burgers, platters and sharing plates. Completing the stylish Dux Group outfit is Terrace Tavern, a bar with a view serving up Kiwi flavours and a Kiwi-based drinks menu.

Located in Christchurch’s buzzing hospitality precinct overlooking the Avon River, this is the place to grab yourself an ample main course, a

EXOTIC PICK – MIDDLE EAST Tabouleh: A super-healthy salad of chopped parsley, tomatoes, crushed wheat, onions, olive oil and lemon juice. Usually served as part of a mezze, or selection of small dishes, in Arab countries. glass of New Zealand wine and watch the world go by.

Leading the way in sustainable brewing, The Fermentist is also committed to meeting the same standards with its menu. This means a mainly plant-based menu with limited meat and seafood options. Expect amazing flavours still, including delicious tofu bites that taste like popcorn chicken.

Head to Lu Lu’s Bar and Eatery in Victoria Street for a taste of the indigenous cuisine of Aotearoa.

The menu brings together food resources, or mahinga kai, from near and far, including free-range chicken from local farms and flavourful pāua from the nutrient-rich waters of the Chatham Islands. For Māori-infused kai with a twist, check out this stylish little bar and eatery in the heart of the CBD. You have to try Aunty Tau’s fried bread and Nan’s Steam Pudding.

In the nearby Sudima Christchurch City hotel, Vices & Virtues is a modern and welcoming restaurant and bar. Experience the atmosphere for yourself along with dishes including sustainable line-caught fish, Canterbury Wairiri Buffalo Burrata and sous vide New Zealand Angus eye fillet.

In Merivale, the team at Aikmans Bar & Eatery have a tasty selection of small plates, platters, brunches and dinners that capture the best of New Zealand cuisine and its flavours.

At The Elmwood Trading Co. in Strowan, the menu is full of variety and flavours. There’s Pork Sliders, Chicken Carbonara or Blue Cod Fish ‘n’ Chips for lunch. For dinner, try the Balinese Chicken Curry or old-fashioned Bangers and Mash.

The go-to bar in Addington for more than 25 years, The Miller Bar & Café puts traditional NZ fare front

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and centre on the menu, and the prices are affordable as well.

In Kaiapoi, Urban Revival serves up delicious local fare and healthy eats each day. The eclectic surrounds make for a relaxed dining experience where you can indulge in the vast menu on offer.

In Halswell, the talented chefs at The Old Vicarage can cater for all dietary requirements. The menu boasts a Vegan Dinner Bowl, an Antipasto Platter, Smoked Venison Short Rib and Angus Beef Fillet alongside some exquisite eats cooked on the outdoor charcoal BBQ. Head up the Port Hills for Sign of the Takahe. This unique Category 1-listed heritage building boasts stunning views of Christchurch as well as a splendid café, bar and restaurant setting.

At the historic Governors Bay Hotel, the menu includes classic beer battered fish and chips, seafood chowder, tasty sharing plates and delicious desserts. Try one of their burgers or the beef – Governors Bay has won the Beef and Lamb Excellence Awards for nine consecutive years.

Over in Burnside, Sevantis Restaurant & Café serves up delectable fare by way of their award-winning Head Chef Ella Mao. Ella and her team have won the Gold Plate, which recognises the highest culinary standard in the Beef and Lamb Excellence Awards.

They have also been voted one of the Top 150 New Zealand Restaurants by Cuisine magazine.

Fancy a sea view on the side?

Head to New Brighton’s Salt on the Pier for a hearty brunch or lunch, or a romantic dinner for two. The signature Akaroa Salmon is sure to have you heading back for more.

Further afield, Fiddler’s Green

Vineyard & Bistro in the Waipara Valley offers a tasty combination of European-inspired and Kiwi favourites as well as comforting pub-style dishes that will entice and delight.

AFRICA Somewhat unfairly neglected by much of the rest of the world for a long time, Africa’s cuisine has more recently grabbed some of increased attention within the international culinary scene. The traditional North African flavours of Morocco, Egypt and Algeria in particular are now well known and appreciated by foodies all over the world, but the considerable regional varieties of the rest of the vast, culturally diverse landmass are also increasingly finding their way onto menus elsewhere around the world, from Mozambique’s (via Portugal) piri piri chicken to South African biltong, East Africa’s kachumbari and West Africa’s jollof rice.

The melting pot that is modern Africa has given the world the fusion food of Nando’s. Loved the world over, Nando's butterflied chicken is marinated for over 48 hours in PERi-PERi and then grilled to succulent perfection. Check out the Half Chicken with your choice of basting and PERi-PERi Chips from restaurants in the central city, Papanui and Riccarton.

NANDO'S

MOROCCO Established by local chef and food identity Simo, Mosaic by Simo is a Moroccan culinary adventure in Addington serving up delectable tagines, salads and Mediterranean deli items, offering lucky customers a fresh taste sensation of authentic, aromatic spices and flavours.

And Chez Simo’s Cafe & Bistro in Ilam offers a Moroccan-French inspired menu.

MIDDLE EAST In Riccarton, Prince of Persia Restaurant rocks some seriously tasty Afghan and Iranian fare, with handmade kebabs grilled over a charcoal fire for that wicked, rich smoky taste.

ASIA The delectable curries of the subcontinent, the fiery heat, big flavours and sensational sauces of the Southeast, the succulent seafood of Japan and the huge regional variations of China – Asia offers massive variety in its cuisine.

Ginger, garlic, chilli, soy and sesame oil are common themes, while rice and noodle dishes in a mindboggling array of varieties satisfy as well as inspire.

CHINA The city’s home of Chinese food on a grand scale is the wide-open dining room of Madam Kwong’s, which recalls the bustling dining establishments of Shanghai and Hong Kong. Lunch is all about yum cha, where the tasty morsels are served in bamboo steamers, while traditional Cantonese and Sichuan cuisine is cranked out at night.

Get into mouth-watering Chinese street food inspired by the multicultural influences and traditional flavours of Shanghai at Shanghai Street Dumplings, where dumpling master Norman calls on 30 years of experience to create crispy pot stickers, noodles and

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J-BINGS

other delectable delicacies. Sharing Norman’s aim of serving some of the best dumplings you’ll find, the team behind Pot Sticker Dumpling Bar on Poplar Street in the city have matched the best of Kiwi attitude with traditional Chinese dumpling-making methods, along with beer, sake and inspired cocktails. They’ve also got an ‘eat on the go kiosk’ at The Colombo.

Zen Sushi & Dumplings, in the Registry Building office of the beautiful Arts Centre, is known as much for its range of delicious Chinese dumplings as it is for its donburi and Japanese curries.

For a street food experience you may not have tried before, grab a jianbing at J-Bings – it’s kind of like a burrito but so much more. Think tender meat pieces wrapped up with salad, delicious Chinese sauces and crispy wonton bits wrapped into a portable package.

In Little High, Eightgrains rocks boutique Chinese food that includes handmade dumplings, bao and some excellent Taiwanese and Sichuan cuisine classics.

EXOTIC PICK – CHINA Cheung fun: Often sold as a quick bite in Cantonese street restaurants, slithery sheets of steamed rice pasta are wrapped around fresh prawns, barbecued pork or deep-fried dough sticks and splashed with a sweet soy-based sauce.

GASTRONOMIC GLOBETROTTING

TAIWAN

okonomiyaki with Kewpie mayo, brown sauce and pickled ginger, and organic karaage fried chicken with sriracha mayo and chilli pickled radish.

Tucked away at The Tannery, you’ll find Nori Table and its large selection of sushi, with over 40 delicious and unique varieties.

The sushi bar also offers Japanese curry and udon. With a divine blend of flavours throughout all dishes, you’ll be spoilt for choice.

Papanui hotspot Little Taipei Restaurant offers a traditional Taiwanese menu that rocks a tantalising mix of the classic mild, sweet and savoury flavours of the island. Broaden your culinary horizons with a bubble tea or a Taiwanese fruit-flavoured beer (mango anyone?) alongside one of their authentic street food dishes.

JAPAN Tucked in amongst the hustle and bustle of The Terrace is Amaterrace Teppanyaki, where they slice, dice and serve up drool-worthy menu items such as crispy calamari, prawn tempura and omakase nigiri.

Along Victoria Street you’ll find the home of the addictive Sushi Burger and other Japanese delicacies at Hachi Hachi (with sibling venues located at the Bush Inn Centre, BNZ Centre and in Rangiora).

Zen Sushi & Dumplings have an impressive lineup of options that include pan-fried or steamed dumplings, donburi and Japanese curries. Pick your own sushi or spoil your taste-buds with the set menu.

In Edgeware, the calm, wood-featuring interior of Tomi Japanese Restaurant is a prelude to a traditional Japanese feast and a premium sake range – among the best that are available.

In Addington you’ll find KUMO Japanese Cuisine – park up alongside the sushi train and take your pick of its tantalising contents, or order from the traditional sushi and yakitori dishes and fusion mash-ups on the menu. Legendary local fave Cookai Japanese Restaurant has new digs at The Crossing, so wrap your taste-buds around their signature classics of soft shell crab, tempura sushi,

INDIA CORIANDER'S ETHNIC INDIAN RESTAURANT

ZEN SUSHI & DUMPLINGS

ramen, curry rice and then some, or take your pick from an array of sushi and sashimi from their train, all whipped up by experienced Japanese chefs.

Riccarton is home to SASUKE Riccarton, with an extensive menu that includes dishes ranging from donburi to curry, sushi, bento boxes and noodles. Their top-selling ramen dishes offer a variety of tantalising flavours including spicy miso and shio.

In Lyttelton, SUPER is a welcome addition to the port’s restaurant scene that offers its own take on modern Japanese cuisine, with a menu chock-full of delights like

EXOTIC PICK – JAPAN Wagyu sukiyaki: For this traditional winter dish, thinly-sliced wagyu beef is slowly cooked in a hot pot with sauce and vegetables. It’s a one-pot dish, usually cooked at the table. Each region of Japan has its own variation.

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You’ll find the authentic home of Indian cuisine at Coriander’s Ethnic Indian Restaurant. Dotted around the city, the three outlets offer a consistent commitment to great service and authentic, piquant flavours, and it's an excellent choice for a banging Indian banquet. At Mumbaiwala in the central city you’ll find distinctive Mumbai-style Indian street food with a mouth-watering menu of dishes that are designed to share, as is done in India.

Everest Indian Restaurant in Woolston puts a unique Nepalese spin on authentic Indian flavours, creating a taste experience that truly transports.

From European-inspired venison and mushroom curries to authentic Nepalese and North Indian flavours, Arjee Bhajee lives up to its slogan – this restaurant really is “Indian with attitude”. All the curries are gluten free and there are also dairy-free “stripped” curries on offer.

The beautifully-restored central-city Isaac House is home to Permit Room, where you can awaken your senses with aromatic smells and divine flavours from the banquet menu or the array of dishes including Dosa, South Indian Coconut Butter Chicken or Kadla Curry. The moody décor only adds to the experience.

Shree Jagannath Café, also in the central city, specialises in vegetarian, vegan, and gluten-free dishes from throughout the subcontinent and China as well.

GASTRONOMIC GLOBETROTTING

EXOTIC PICK – INDIA Paneer masala: With nearly a third of India being vegetarian, Indian cuisine is famous for meat-free meals. Paneer is a vegetarian dish highlight – cubes of firm cheese curd that hold their shape in hot cooking, adding texture and flavour to a curry.

Head there for plant-based, healthy eats, and their signature Dosa.

Touch Indian Restaurant in Tower Junction specialises in Southern Indian cuisine but also offers delicacies from across the subcontinent. The restaurant is a popular lunch spot due to its authentic food and friendly service.

And being fully licensed makes it a great dinner destination. If you are after a curry, try a Thali platter with a choice of different curries and condiments with rice.

KOREA For tricked-up Korean (think Japanese, Korean and Mexican hybrid the Sushi Burrito) alongside classics, head to Rice and Paper in the city, while tucked behind you’ll find Steampunk Laboratory rocking street food staple cupbop.

For KFC of a different kind try

Monster Chicken’s signature Korean Fried Chicken in Upper Riccarton, grab a bangin’ bibimbap at The Station (housed in an old train station) in Papanui and head to Korea House in Riccarton for BBQ-yourself eats.

VIETNAM Traditional Vietnamese cuisine is done properly at Upper Riccarton’s Hello Vietnam Restaurant, where fresh, feisty and wildly authentic are the themes. Experience tasty, fresh Vietnamese cuisine at one of Nom Nom Kitchen’s three cosy restaurants in Strowan, Rangiora and Lyttelton.

PHILIPPINES Immerse yourself in the melting pot of flavours of the original fusion cuisine at Sari Sari Filipino Kitchen, in the central city. Check out their Chicken Adobo.

THAILAND Victoria Street is a real Thai restaurant hotspot; look out for Kum Pun Thai Restaurant offering intimate dining and the traditional tastes of Thailand in a relaxed environment. Victoria Street is also home to Thai fusion hothouse

Spice Paragon, where stylish surrounds meet the bold and delicious flavours of next-level Thai.

Also central is The Nook Eatery, nestled in historic New Regent Street. It’s a cute little Thai place that packs a powerful punch.

Nom Nom Kitchen offers a range of fresh and tasty Asian fare, from the likes of traditional Vietnamese Prawn Cakes with Kumara to Thailand’s Tom Yum Soup, Indonesian Nasi Goreng and Beijing Sizzling Black Bean Stir Fry. You will find both friendly service and real Thai flavours at Phuket Thai Restaurant on Papanui Road.

BYO licensed, with an extensive menu ranging from mild to hot and – for the brave among us – Thai hot.

ASIAN INSPIRED At his New Regent Street restaurant Story, chef Shafeeq Ismail blends Indian flavours and local ingredients to create dishes that diners love to love. Example?

How about Lamb Rump and Sweet Breads, Turnips, Current Ragù, Celeriac Purée, Herb Salad and Nettle Sauce. Story’s open-plan kitchen and homely setting make for a laid-back atmosphere.

At The Dish in Montreal Street, a sleek interior and excellent design complement a menu bursting with flavour and dietary options including vegan and gluten-free alternatives. Let the chef take you on an adventure through Chinese, Thai, Vietnamese and fusion dishes.

On Victoria Street, King of Snake has a well-earned reputation as one of the city’s best restaurants, with a sexy, casual atmosphere that belies just how seriously the team take Asian food.

EXOTIC PICK – KOREA

SARI SARI FILIPINO KITCHEN

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Bibimbap: A filling breakfast or wholesome lunch, and one of the most popular dishes in Korea. Rice, vegetables, meat and gochujang sauce with a raw or fried egg dropped on top, often served in a hot stone bowl.

1 LONG LUNCH IN THE CITY

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Lunch should be savoured, flavoured, and never a labour. At Cityscape we believe in the long lunch: a proper sit-down feast with good banter and maybe a glass of wine. Here are our picks for the best places to make merry over lunch in the central city.

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niverso Brasserie & Bar is equal edgy-Euro chic and tropical escape with a drinks list that’s off the charts to match a brunch and lunch menu with ingredients that always give something a bit different. Try the Universo Platter – a selection of meats and sides to share that will keep you going for ages. Across the road you’ll find Fiddlesticks Restaurant & Bar, a sophisticated haunt that serves up an array of great fare and excellent tipple – the Saturday bottomless brunch option will keep your champagne, mimosa or bloody Mary glass full while you dine and there’s always Sangria Sundays. The ‘F.F.C.’ Fiddlesticks fried chicken is Christchurch famous, and the Canterbury lamb shoulder is an amazing demonstration of Kiwi fare.

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1 TERRACE TAVERN 2 FRANCESCA'S ITALIAN KITCHEN

Coriander’s Ethnic Indian Restaurant in St Asaph Street is your go-to for rich and roaring Indian flavours you’ll want to write home about, and a new whisky lounge serving popular and rare drams. From the excellent service to the exclusive international wine list, this is a true culinary experience across the board with a lunch special menu featuring some of the restaurant’s most popular dishes. For a full-throttled swank fest, Bloody Mary’s, with its plush surrounds, buttery chesterfield couches and high-back velvet chairs, is a cavern of cool that will embrace you like an old friend. Enjoy the popular brasserie menu from 10am, with steaks, salads and burgers to be enjoyed with famous cocktails.

Francesca’s Italian Kitchen is a genuine good time with filling and authentic pasta such as the creamy saffron linguine with prawns, rocket, and chilli, as well as pizza and decadent Italian desserts. Help your lunch settle with a digestif – lemony limoncello, bitter amaro or a good sharp grappa.

Breathing new life into the Arts Centre space that was once home to Annie’s Wine Bar, Cellar Door continues the traditions of warm hospitality, fine wine and good food made from seasonal local ingredients. Take some time for a viticultural journey on a “wine flight” wine tasting, with wine-friendly foods such as the French onion soup with croutons and gruyère, or the Spanish white bean stew with winter greens and cashew cheese.

Kaiser Brew Garden is a hospitality hotspot on top of the bustling Riverside

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LONG LUNCH IN THE CITY

Market, offering a stunning setting where you can meet, mingle and enjoy a brew, speciality G&T or fine wine with your splendid sharing platter or, get this, a German pizza. Our favourite is the Flammkuchen pizza with crème fraiche, caramelised onion jam and pork belly. Also in Riverside Market, El Quincho uses fresh ingredients to cook authentic Argentine asado, or barbeque, which makes for hearty meaty fare. A lunch here is about more than just food, it’s about gathering with people you love and sharing stories, laughs and delicious food, in true Argentinian spirit. Start with the parrillada, a sumptuous meat platter ideal for sharing, served with house-made bread, chimichurri and hot red wine.

Just up the road, Terrace Tavern brings some super-slick sophistication to The Terrace with a full sit-down menu and a fine selection of jaunty gins. Soaring black ceilings feature pendulous white globe lighting, dark woods, dirty teal walls and booth seating in the dining area, which offer killer views of the open kitchen. Book in for a weekend Lux Lunch and sink your teeth into the Crayfish Roll or Dry Aged Wagyu Beef Burger. Head around the corner to Miro, sip on the signature breakfast cocktails and enjoy old-skool-style grill eats, Classic Mince on Toast or Mushroom Risotto as you kick back in the contemporary cool surrounds with two open fireplaces.

50 Bistro at The George hotel has a brill bistro restaurant, chill conservatory space and ‘lax lounge bar where you can dine and drink

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in style. Try the Nifty Fifty lunch menu including soup, a mouth-watering main – such as the creamy buffalo burrata or house-cured Akaroa salmon with candied walnut, pickled fennel and olive caramel – and a featured wine or beer. Nestled among the fine homewares of Ballantynes’ Lichfield Street wing is Kin, an elegant café, deli and wine bar. It’s the perfect place to pause your next shopping expedition and relax with a sit-down meal of seasonal produce and a cheeky wine, bubbles, craft beer, or nip of spirits.

The Dish in Montreal Street offers a slice of Tokyo chic and some smooth jazz to set the mood. The Peking duck roti slider with plum sauce, pickled cucumber and lettuce showcases the restaurant’s commitment to freshness and flavour, while the Vietnamese Grilled Chicken with Peanut Sauce is the perfect flavoursome indulgence to really savour. For a selection to take your time over, check out Joe’s platter featuring a bahn mi bun, wontons and prawn toast. Barberra specialises in fresh, seasonal ingredients and the flavours of the Pacific Rim. The shared plates, snacks, desserts, and tasting menus showcase the chef’s best creations such as the Pulled Pork Bene, a special twist on the classic brunch.

Spagalimis Pizzeria & Bar is a city icon which has been turning out handcrafted pizzas since 1978. Order something from the extensive plant-based menu, or stick with the tried-and-true classics such as the delicious Spaghetti and Meatballs.

Poplar Street’s four-bar venue Dux Central is home to over 200 craft beers in its Brew Bar, so there’s guaranteed to be something to match your meal. Every Wednesday the restaurant runs a beers and burgers special

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CITY CAFÉS

featuring fish, beef, chicken and falafel burgers. For the oenophile with a taste for decadence, grab one of the luxurious velvet chairs in the Emerald Room and cancel your plans, because you’ll want to take your time selecting from over 70 choices of wine.

At Sari Sari Filipino Kitchen, the passionate chefs aim to introduce traditional Filipino cuisine to the uninitiated, without compromising one jot on flavour. Sari Sari’s menu is designed to showcase the original fusion cuisine of the Phillippines; a melting pot of Malaysian, Chinese, Spanish, Indian and American flavours. Get a group of friends together and heat your soul with any of the warming soups, curries, or classic Filipino Pansit Canton Stir-fried Noodles, preferably with a glass of the Philippines’ best beer.

Mexico in Manchester Street is your go-to margarita manor, with excellent small plates and sharing dishes to fill your table. Get amongst the super spicy Mexico fried chicken, or taste a bit of all your Mexican favourites in the flavour-packed Lunch Degustación.

Strawberry Fare has been famous for its delish desserts for decades now, and its café meals are just as delectable, especially when zested up with a superbly-made classic cocktail. Strawberry Fare grows its own citrus, olives, figs, and feijoas, so for the freshest of local winter treats, try the warm pineapple and feijoa pudding. You won’t regret it.

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If absolutely Pinterest-worthy surroundings and excellent coffee is your jam, then pop in to Ally & Sid for a caffeine hit and an array of unfairly delicious cabinet snacks. Check the two-storey charms of New Regent Street fave The Caffeine Laboratory, with super-creative delish doughnuts which are almost too pretty to eat – almost. Lemon Tree Café is a boutique and contemporary space offering an array of sweet and savoury treats. Clean and green sustainable eatery Moment can cater to any dietary requirement or preference – and the avocado art is out of this world. Laneway Espresso rocks an all-day brunch menu alongside killer coffee. Effortless cool prevails at Unknown Chapter Coffee Roasters, roasting specialty beans and belting out amazing Breakfast Quesadillas. Black & White Origins in the Lichfield Courtyard is a speciality coffee store championing single-origin coffee and delicious bites where you can pick up some Coffee Monster beans to brew at home. The home of the famous and seriously good coffee roast, C4 is also a fine spot to sit in the courtyard and take it all in. Grain Coffee & Eatery serves up fierce coffee and daily-changing grain bowls, delicious sandwiches and filled bagels. Little Pom’s houses tasty and nutritious fare that features house-made nut butters and go-to brunch offerings served alongside craft beers, wine, and Allpress Espresso. Bohemian Bakery at Riverside Market is rightly famous for its award-winning sourdough, also boasting sweet and savoury pastries and other tasty eats. The super-cute Made Espresso Bar turns out honest, wholesome and simple food including freshly made and daily changing salads. Watch the magic happen through the bakery window while you eat at Vic’s Café in Victoria Street.

CITYSCAPE.CO.NZ Winter 20

LONG LUNCH IN THE CITY

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OUTSIDE THE AVENUES

Sustainable style joins one of the country’s leading sustainable cafés in Burnside at Untouched World Kitchen. Let your hair hang down with a hippie bowl featuring beetroot miso, veggies and quinoa, or charge up with a super food salad. In Riccarton, vegetarian and pescatarian restaurant Dux Dine’s talented chefs whip up exquisite dishes using the highest quality ingredients.

Don’t miss the Friday to Sunday Lux Lunch menu with bottomless cocktails. At Hello Sunday, a former Sunday school in Sydenham houses a multi award-winning brunch and daytime dining hotspot turning out inspired eats. For a bar and eatery with sustainability at its heart, check out The Fermentist micro-brewery and taproom.

Governors Bay Hotel has the goods if you are looking to leave the city behind and grab a great view. Over in Merivale, Aikmans Bar & Eatery has a tasty selection that captures the best of New Zealand cuisine. Take a seat inside or celebrate with friends in one of the sunny covered outdoor courtyards at No.4 Bar & Restaurant. For traditional and authentic Japanese food visit Tomi Japanese Restaurant and its cook-at-your-table hot plates. Nom Nom Kitchen is an Asian fusion sensation with an array of dishes including gluten free, vegan and vegetarian options, and a great range of cocktails, wine and beer.

Around the bay in Sumner, take a dive into Ocean Café & Bar and sample the very tempting lunch menu alongside a wee bevvy by the beach. Detour to The Tannery for the extensive range of breakfast, brunch, lunch and drinks on offer at Mitchelli’s Café Rinato, where great atmosphere and friendly service are guaranteed, or sit in at healthy haven and

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pick-your-own sushi bar Nori Table. The Elmwood Trading Co. in Strowan offers a mellow setting where you can enjoy the hoppy flavour of a craft beersy or a full-bodied vino in the superb restaurant and sheltered garden bar. The Old Vicarage, nestled on the fringe of Halswell Domain, is a beautiful venue steeped in history with manicured gardens and a flavour-packed lunch menu. Sign of the Takahe just off Summit Road offers great views of Christchurch with your drink and lunch in a unique Category 1-listed heritage building. Drive out to North Canterbury wine country for a feast at Fiddler’s Green Vineyard & Bistro and pull up a pew for a tasty combination of European-inspired and Kiwi favourites with a selection of Fiddler’s Green wines.

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CITY COFFEE FIX

3 UNTOUCHED WORLD KITCHEN 4 ESPRESSO STUDIO

BY FUSHOKEN

Espresso Studio by Fushoken’s standard triple-shot espressos are a favourite with coffee lovers and professional baristas. Also at Riverside Market, the industrial cool of Underground Coffee Roasters is home to Christchurch’s only fluidised air roaster. Little Brews Espresso is a sustainability-conscious and community-focused boutique coffee shop, serving locally-sourced coffee and healthy food. Little Brews supports local causes with the proceeds from the tip jar, and the cups and décor come from Canterbury businesses.

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FLAVOURS OF CHRISTCHURCH For a full exploration of everything the Christchurch culinary scene has to offer, grab a copy of Flavours of Christchurch at your local café or read it online. It’s your local foodie bible with the best dining spots and who’s-who of Ōtautahi hospitality. cityscape.co.nz/foc

GINDULGE IN THE BEST

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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, mānuka and kawakawa. I am really interested in the roles that tōtara 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 our recently-launched Divergence NZ single malt. 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 perfectlymatched 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 poìtin (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 mānuka 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 soon. 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. What is the exciting news for your bar? A new era! We're moving from Victoria Street to a beautiful heritage building in New Regent Street. 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, along with social

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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 goat's 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

‘You could almost say people are drinking more gin because it is medicinal’

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 coupe 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 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 Spätlese Riesling from Malborough that captured the sweetness and acidity of a traditional spätlese 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 meat-based and vegetarian options.

We chose several dishes to share. The first to arrive was the

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‘Whole fresh scallops, plump and perfect, sat upon a bed of al dente Arborio’ 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 Cellar Door menu updates with the seasons, and has changed since this review.

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

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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-0 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 until November.

The schedule of upcoming events can be found on the Events page of the lodge's website. Also, this year Otahuna is for the first time offering dinner-only reservations for guests who are not staying overnight, featuring the renowned Four-Course Degustation Menu with premium wine from the lodge cellar. 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 buco 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-0 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 buco, potato pea and mint gnocchi, brocollini and gremolata.

Wine match: Barolo 2012, Cordero di Montezemolo.

Vanilla bean and mint panna cotta, 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

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,

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do the 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

MEET THE CHEFS

STEPPING HIS WAY

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

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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 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

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

eat 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 health side of things.

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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 Meat 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 have been fermenting chillies to make some hot sauce while they were 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 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

A FISH TO MOON OVER

Eating local doesn’t get much better than fish fresh from our South Island seas.

Bulking up

Deneale Knox started Food for Thought, an eco-store and pantry refillery at The Tannery, after struggling to fit the plastic waste from her family’s supermarket shop in their red bin. Now she’s on a mission to help all of us reduce our ecological footprint.

How did you decide what to stock at Food for Thought?

Our priorities were to be plastic-free and ethical. We work with responsible suppliers: some, for example, get their products mass-produced in China, but they ensure everyone is getting a fair wage and working in good conditions. We also stock local wherever possible – I’m a firm believer in supporting local businesses. Who are your favourite local suppliers?

We get great hazelnuts that are grown over in Tai Tapu, and Brothers Green supplies our hemp products from North Canterbury.

Further afield we’ve got this awesome hot sauce made by Apostle in Wellington. We’ve got these vegan chocolate bars that people go nuts for; they’re made

by Garden of Eden in Hamilton and Thrive in Auckland.

Post-lockdown, are we buying different types of food? I think people have kept cooking from scratch, which is great. But everyone’s also going back to their hectic lives, so it’s about maintaining a balance now.

Why don’t more people bulk buy?

There’s a stigma that it’s expensive, but that’s not necessarily the case.

Supermarket food is packaged into certain amounts, so we over-buy and create a lot of waste. When you’re buying bulk, you only buy what you need. Our weekly shops are cheaper than they used to be, even though we’re getting higher-quality ingredients.

And if you decide to shop on the fly, you need to go home and get your jars. I’m anti-taking-your-jarsshopping! I’m so clumsy, I’d break them, and I never use anything to the bottom of the jar before refilling it. We want our customers to have a comfortable shopping experience, so I recommend leaving your jars at home and bringing reusable paper bags, or using our compostable bags.

Why was going organic important to you? We don’t eat completely organic, but organic food is better for the planet – better for the soil and everything around it, and more than anything the quality of the food is better. Where you can eliminate crap, eliminate crap. foodforthoughtchch.com

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Early each morning, a shipment of fish fresh from the West Coast waters comes in to the team at Theo’s Fisheries on Riccarton Road.

One of the standouts is the spectacular-looking moonfish, red and black and flat as a pancake.

Theo’s Fisheries has been in operation for 70 years, ever since Theo Papageorge settled here after striking up friendships with Kiwi soldiers during World War Two. They currently have four generations of fresh fish experts manning the store, so when they say moonfish is one to try, we believe them.

Moonfish is reeled in from over 300 metres deep, in the Tasman Sea off the coast of Greymouth. It has dark red flesh, similar to tuna, and can be grilled, smoked or used in sashimi. The team at Theo’s love whacking it on the grill and seasoning it with simple ingredients – just crushed garlic, salt, lemon and olive oil. theosfisheries.co.nz

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

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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GET ‘EM FRESH

The hop vine flowers only once a year, meaning brewers have only one chance to use them fresh. Ralph Bungard explains.

RECIPE: CHOCOLATE & ESPRESSO AVOCADO MOUSSE

Want to wow at the next dinner party? Forget after dinner mints or affogato. This decadent and mouth-watering dessert from The Tasty Twins will keep guests coming back for more. We suggest using The Avo Tree avocado delivered fresh from the paddock to your plate. Be creative with your toppings for a beautiful finish that will be remembered. theavotree.co.nz

INGREDIENTS:

METHOD:

Mousse • 1 large avocado • ¾ cup coconut cream • 2 Tbsp. maple syrup • 1 Tbsp. cacao powder • ½ block melted dark chocolate • 1 to 2 tsp. ground coffee • 1 tsp. vanilla extract

1. In a blender combine all the mousse ingredients. Blend until smooth.

2. Pour into glasses and set in the fridge for 1 to 2 hours.

3. Remove from fridge, top with raspberries and chopped nuts and eat!

Topping • 1 handful freeze dried raspberries • 1 handful chopped nuts

FOLLOW US

Hops 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.

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

Once a year though, brewers get a chance to use the freshly harvested “green” or “wet” hops to make beer.

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.

Fresh hop beers are highly aromatic with fresh, green and grassy flavours that underpin the usual character of the hop. threeboysbrewery.co.nz

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FOOD & DRINK

FRESH FISH SPECIALIST | RICCARTON

PENINSULA GIN

ARTISAN | SUMNER/CENTRAL CITY

With a wide range of daily fresh fish, Theo’s is your go-to for seafood in Canterbury. The family-owned business has sold fish for 70 years across four generations at Riccarton Road. The team will recommend perfect fresh fish to suit your tastes. Traditional fish ‘n’ chips and freshly-cooked fish from the window also available. theosfisheries.co.nz

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

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 gluten-free options – forget Hokey Pokey, Utopia Ice serves real NZ flavours. utopiaice.co.nz

THEO’S FISHERIES

LYTTELTON DISTILLERY

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UTOPIA ICE

FOOD & DRINK

CAFÉ | CENTRAL CITY

CAFÉ | CENTRAL CITY

MOBILE CAFÉ

The new kids on the block, this speciality coffee shop in central Christchurch rocks a Bali-inspired décor and casual indoor-outdoor flow with buckets of sunshine.

Choose from Ally & Sid’s own exclusive Embassy Espresso brew or a range of filter options. Enjoy a bite of cabinet food or order off the dine-in menu. instagram.com/allyandsid

A charming corner café with a friendly and unique atmosphere.

The coffees here are brewed with love alongside simple, wholesome handmade food and fresh baked goods. Catering to all dietary requirements, Made Espresso Bar uses ingredients sourced from local markets to serve up real foodie treats straight from the kitchen. madeespressobar.co.nz

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

ARTISAN | ONLINE

THAI | PAPANUI

INDIAN | WOOLSTON

Your local handcrafted jerky company, putting an all-natural and delicious spin on the art of drying meat. Their New Zealand beef jerky is air dried and flavoured with the freshest natural ingredients; no artificial preservatives, colours or flavours here. The best way to get these delicious meats is straight to your home by ordering online. strippedjerky.com

This family-owned business is home to simply delicious Thai food and is a favourite among locals.

Like the beaches on its namesake island, this is a spot where you can really sit back and relax. Great for friends and family, you’ll be well looked-after by the friendly team.

The amazing selection of Thai food ranges from mild to Thai hot. phuketthai.co.nz

Traditional Indian recipes with Nepalese inspiration and its own modern twist. Everest’s highly experienced chefs have worked in five-star kitchens in Delhi and the world class Hotel Yak & Yeti in Kathmandu, Nepal. Expect fresh, tasty ingredients, with gluten free food available. everestindian.co.nz

ALLY & SID

STRIPPED JERKY

MADE ESPRESSO BAR

PHUKET THAI RESTAURANT

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COFFEE SKILLS MOBILE

EVEREST INDIAN RESTAURANT

FOOD & DRINK

CAFÉ | CENTRAL CITY

FRESH DIGS

LANEWAY ESPRESSO

ROCKIN’ ROLLICKIN

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

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

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

FOOD FOR THOUGHT Eco-retail | Woolston

Food for Thought started with Deneale and Charlie Knox’s desire to shop more sustainably. They’re aiming to help customers reduce their ecological footprint by making simple switches that cut out plastic. At Food for Thought you will find bulk (and mainly organic) pantry staples, eco-friendly cleaning products, house-made nut butters, beautiful homewares, toiletries - the list goes on. All products are great quality, ethically produced and from local businesses wherever possible.

The Tannery, shop 59b, 3 Garlands Road foodforthoughtchch.com

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

PEGASUS BAY WINERY Winery | Amberley

Canterbury’s newest and most unique wedding and events venue is now open. This space comes complete with breathtaking gardens, several lakes and a wetlands area as well as two floors of tastefullydecorated restaurant space. Look no further for a premium event space offering a complete wraparound personalised service.

263 Stockgrove Road 03 314 6869 events@pegasusbay.com pegasusbay.com

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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 021 438 269 greendinnertable.co.nz

CATERWAY

Catering | Online

Get your corporate catering sorted in just a few clicks. This Christchurch local online marketplace makes catering easy by gathering the best local caterers all in one place.

Choose from a wide range of menus, customise based on dietary requirements, occasion or cuisine, and pay online instantly. No more emails and phone calls, just delicious, locally-made food straight to your function with no fuss.

Kahukura Building, Moorhouse Avenue 03 242 0072 caterway.nz

CANTERBURY BREWERS COLLECTIVE Fillery/Bar | Central City

Quite possibly the tiniest tavern in New Zealand, Canterbury Brewers Collective packs a big punch. The bar’s unimposing 7.8 square metres fits nicely into the ultra-cool Riverside Market and offers local craft beer, cider, and wine, as well as some truly excellent chat. You can pull up one of the 12 stools and enjoy a drink at the bar, or take a container of brewery-fresh beer home, seven days a week.

Riverside Market, 96 Oxford Terrace 021 0295 8041 FB/canterburybrewerscollective

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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

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

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

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FOOD & DRINK

ARJEE BHAJEE Indian | Riccarton

Arjee Bhajee presents an extraordinary idea in easygoing eating – quick and casual without skimping on quality. This adept restaurant offers fabulous Nepali, Indian, Indo-Chinese and Eurocombination curries, and the venison and portobello mushroom curry is not to be missed. Arjee Bhajee also offers outdoor catering for any private function, from birthdays and anniversaries to school functions.

13 Riccarton Road 03 365 6633 arjeebhajee.co.nz

BLACK & WHITE COFFEE ORIGINS Café | Central City

This micro-roaster is a specialist soft brew and single origin coffee store offering a full brunch menu as well as fresh cabinet food. Pretty much everything at Black & White Coffee Origins is made in-house, from the cakes, muffins, pastries and sandwiches, to the coffee roasted on site by the café’s own roast master. A perfect spot for a morning brew and a sweet or savoury breakfast platter in an awesome atmosphere.

150 Lichfield Street 0210 214 4455 blackandwhitecoffee.co.nz

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

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

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

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FOOD & DRINK

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

FRANCESCA’S ITALIAN KITCHEN Italian | Central City

Home to authentic Italian cuisine, whether it’s woodfired pizza, fresh hand-made gnocchi and tortelloni or the genuine, traditional version of your favourite Italian classic.

The Francesca’s team prides itself on providing a warm and friendly atmosphere for lunch and dinner.

Enjoy pre-theatre meals and special celebrations with a selection of Italian and New Zealand wines.

149 Gloucester Street 03 374 9790 fransitalian.co.nz

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

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FOOD & DRINK

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

MEXICO

Mexican | Central City

This funky and colourful restaurant is an immersive dining experience inspired by the streets of Mexico. The menu has been crafted by Executive Chef Peter Jackson and celebrates the vibrancy and lighter side of Mexican cuisine. The drinks keep the good vibes going, with a long liquor list that includes Mexico’s very own brand of margaritas. Check out Mexico’s new spring menu coming in September, full of old favourites and some brand new love interests too.

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

MOSAIC BY SIMO

Moroccan | Addington

Embark on a Moroccan culinary adventure with local chef Simo as your guide. On offer here is a fabulous range of tagines, salads, coffee, desserts and Mediterranean deli items, bringing you a fresh taste sensation of authentic spices and flavours. Vegetarian, vegan and gluten-free diners have a large variety of options to choose from, and the fully licensed restaurant also offers BYO. It’s a popular joint, so be sure to book ahead.

Shop 3, 300 Lincoln Road 03 338 2882 mosaicbysimo.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

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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Fashion & Wellbeing

FASHION EDIT Hot looks for cooler days. P72

UNDER WRAPS Named for the Norwegian term for warmth and contentment, the Hygge Sweater will have you feeling cozy for the chilly months. untouchedworld.com

COLLAGEN CRAZE How does it work? P77 EARTH FOR THE EARTH Natural, organic hair & beauty. P80 71

CITYSCAPE.CO.NZ Winter 20

FASHION

FASHION EDIT

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8 Ksubi Feedback Boilersuit – Tan (RRP $309) from EnCompass 9 Meadowlark August Drop Earrings Small – Gold Plated/Pink Tourmaline & Citrine (RRP $375) from Infinite Definite 10 Native Youth Paavo Dress – Pink/Purple/Rust (RRP $99) from EnCompass 11 RUBY Matilda Sweater – Khaki (RRP $249) from RUBY 12 Teddy Dress – Orange (RRP $449) from Kate Sylvester 13 Doc Marten 1460 Pascal 8 Eye Boot – Natural (RRP $330) from Issimo 14 Beach Knickers Juniper Blouse – Brown Stripe (RRP $300) from Infinite Definite 15 Yu Mei 2/6 Rebecca Bag – Emerald Croc (RRP $699) from Infinite Definite

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FASHION FOR THE BOYS

TEXTURE & TAILORING

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

A

s we dress up in 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 Paper Flower Viscose Shirt (RRP $199.95) 2 Cutler Blake Shirt – Autumn Leaf Print (RRP $159.95) 3 Cutler Hastin Trouser – Thunderstorm (RRP $179.95) 4 Dstrezzed Waistcoat – English Check (RRP $229.95) 5 Dstrezzed Herringbone Coat (RRP $599.96) 6 Dstrezzed Pineapple Knit Jersey (RRP $179.95) 7 No Excess Panelled Jacket (RRP $499.95)

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FASHION

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

Windows shopping Browse the windows of your favourite Christchurch High Street stores on the Cityscape website. All purchases go directly though the local business you’re buying from, such as fashion boutiques Cutler & Co., EnCompass and Infinite Definite. Just like popping into town, but you can do it on your device. cityscape.co.nz/shop 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

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FASHION

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

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

STENCIL

Fashion/Accessories | Sydenham

Established in 2002, Stencil has long been stocking national and international brands such as Nike, Adidas, New Balance, Vans, Reebok, Nudie Jeans, Patagonia, Carhartt, Levis, Huffer, Champion, Converse, Herschel, Thing Thing, Stussy and Bellroy. The store packs an unbeatable selection of sneakers, hand-picked apparel and accessories, so pop in for a wealth of product knowledge and friendly service in a relaxed environment.

The Colombo, 363 Colombo Street 03 374 6134 stencil.co.nz

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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. probeauty.co.nz

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. probeauty.co.nz

WELLBEING

BEAUTY EDIT

DR LIBBY

THE GOOD LIFE

Winter 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.

T

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? 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 Probeauty.

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SUGAR SCRUB Be Brave (RRP $69.95) from Probeauty.

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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.

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

GYM

BEAUTY

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

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

THE IRON HOOD DIFFERENCE

EXPERIENCE YOUR BEST SKIN

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WELLBEING

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 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 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

MUSCLE PEOPLE PHYSIOTHERAPY

Health / Physiotherapy

Providing world-class physiotherapy with several locations around Christchurch and Canterbury, Muscle People work to relieve pain, rebuild strength and stability, and help you exceed your fitness goals.

Established in 1998, the experienced team now provides professional physiotherapy to the greater Canterbury region with clinics in Bishopdale and Wigram Skies, as well as the city clinic in Hereford St. Bishopdale, Wigram Skies and Hereford Street 03 360 3606 musclepeople.co.nz

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WELLBEING

ANYTIME FITNESS HEREFORD Gym | Central City

The newest member of the Anytime Fitness community in Christchurch, Anytime Fitness Hereford is a brand new, 24/7 facility with state-of-theart equipment and services. The team offers full support and guidance in the health and fitness journey for those starting out, intermediate exercisers and performance athletes.

All memberships include an initial session with a personal trainer and access to 4000+ clubs worldwide.

332 Hereford Street 03 365 0703 anytimefitness.co.nz/gyms/nz-1057/hereford-christchurch-south-island-8011

BRAZILIAN BEATZ DANCE ACADEMY Dance | Phillipstown

Brazilian Beatz is known for its friendly atmosphere and instructors with a passion for teaching beginners who have never attended a dance class in their life. Why not switch up your workout routine and have some fun dancing? They offer many styles, so find one you love and join the Latin vibe. After a long day at work, head in to have fun, make friends and get yourself a healthy dose of those feel good endorphins.

407 Tuam Street brazilianbeatznz.com

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

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WELLBEING

GOLDEN BLADE BARBER LOUNGE Barber | Central City

A new kind of luxury for men in the heart of Christchurch Central, this is a masculine oasis catering to the needs of the 21st Century gentleman.

From stylish cuts to buzz cuts, beard trimming, and everything in between, Golden Blade has you covered. While the team work their styling magic, sit back, relax, and enjoy the unique atmosphere in one of the 1900s-inspired bespoke barber chairs.

226 Kilmore Street 03 261 6677 goldenblade.nz

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

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

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WELLBEING

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

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

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

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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

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. P86 HOT PROPERTY With Mary Turnbull. P88 DREAMY BEAMER BMW’s new coupé. P90 ENTERTAIN ME Films, podcasts, music, books & TV. P93 85

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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.

W

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 Garden – 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

GREENING THE DESIGN

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 opened earlier this year. 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/Ōtākaro 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

‘Having happy, happy clients gives me a buzz.’

MARY’S MARKET INSIGHTS:

MARY TURNBULL

HOT PROPERTY

When it comes to selling homes, it’s all about people.

M

ary Turnbull has got the good stuff: she’s a cracking Christchurch real estate agent, and one of the top Harcourts agents in the world. Mary says the secret is giving as much care to marketing a $400,000 house as she does to a home worth $1.5 million.

She goes beyond the call of duty, always chasing the buzz of a happy client – perhaps a retiree who made more than expected on a sale and went travelling, or a couple who found their dream first home. Mary likes to give her clients a personal touch: regular phone calls for updates and a genuine care for the work she does. “I never pass the buck,” she says. “I put myself in the vendor’s shoes. This is probably their most valuable asset, and it’s important that I’m passionate about their house.”

Mary started her career working for the New Zealand Government Tourist Bureau, and was one of the first women the organisation sent to an overseas post. “They put me up in this beautiful apartment. I was in my 20s, selling New Zealand, but based in Sydney. It was incredible.”

After 13 years working with the bureau, she took a marketing job at a vineyard in the Hunter Valley. In 1993, Mary moved back to Christchurch and worked for Villa Maria

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Winery before finding her calling in real estate. At the time, she was a single mother with three young children and wanted to give the property business a go.

Lynette and John McFadden at Harcourts Gold gave her that shot 16 years ago and she’s still with them today. They run a first-class, top-notch operation, and Mary loves that the team supports her style of client-first business.

She enjoys keeping active, hitting the squash courts every week and making use of her favourite feature of Christchurch: the walking tracks. You’ll often see Mary getting her morning coffee at Black & White Coffee Cartel in Victoria Street, and her favourite spots to eat around town include 5th Street and Athens Yacht Club.

The thing that links the three industries Mary has worked in? They’re all peoplecentric and fun. “I’ve sold really nice things: holidays, wine and houses,” she says. “Having happy happy clients gives me a buzz.”

And that’s exactly how Mary comes across.

She’s warm and friendly, and pays attention to what people say – a wealth of real estate experience bundled up in someone who really cares. maryturnbull.harcourts.co.nz CITYSCAPE.CO.NZ Winter 20

Currently there’s really good activity in the market. I do believe some vendors are sitting on their hands and are a bit nervous about what’s ahead, but there’s a lot of demand and we’re getting some really good prices at auction.

Auctions are the best way to go at the moment. It’s really hard to set a price, because prices are often going far above the appraisal value.

I’ll never pressure anyone to auction, but if I was selling my house, I’d auction it.

With low interest rates and money available cheaply, there are good opportunities for buyers.

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 Coupé is an all-new model in the BMW lineup. The four-door uses the same platform as the X1 and the X2 subcompact SUVs. The 218i comes in Sport Line Edition or the super slick M Sport, both putting out 103kW and 220Nm of torque with a seven-speed automatic transmission. The M235i

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comes with a turbocharged 2-litre four-cylinder engine making 301 horsepower, as well as all-wheel drive and an eight-speed automatic transmission. 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. christchurchbmw.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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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 rocks a huge number of build combos including unlimited colour options. You can design your bike from scratch with high-quality components to fit your style, adding flip-flop hubs so you can switch between fixed and freewheeling, or take your pick from the range of primo prebuilt bikes.

021 0295 1714 bespokedcycles.co.nz

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Watching

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

MILITARY WIVES Inspired by a real phenomenon, Military Wives follows a group of women who band together to form a choir while their husbands are on a tour of duty in Afghanistan. The director of the Full Monty returns to the realm of comedy-with-heart, although in this case it might be more heart-with-comedy. Through trials and yes, grief, these wives know that singing releases all those feel-good chemicals, and you’ll find yourself leaving the cinema feeling similarly buoyant.

SHIRLEY

WHĀNAU MĀRAMA: NZIFF Kicking off in late July, the New Zealand International Film Festival will be showing films both in cinemas and online.

It’ll be worth snagging a ticket to True History of the Kelly Gang (pictured), the tale of famous Aussie outlaw Ned Kelly. And be sure to catch Rūrangi‌, a Kiwi- and queer-made webseries dealing with how people in the queer community can be burdened with the troubles of those around them, even more than with their own.

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Elisabeth Moss brings Shirley Jackson to life in this dark and twisty tale, featuring a cast of characters nobody would want to invite round for tea. It is less biopic than it is an imagining of the off-beat horror writer as a character in one of her own novels. Based on Susan Scarf Merrell’s novel of the same name, Shirley fictionalises the lives of Jackson and her husband, Stanley Hyman (Michael Stuhlbarg) as seen through the eyes of a young couple who come to live with them.

CITYSCAPE.CO.NZ Winter 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 – but that’s just on the surface. 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.

02 IMAGE: NETFLIX

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 THE UMBRELLA ACADEMY — End-of-the-world anti-superhero comedy-drama-music-spectacular The Umbrella Academy is returning for its second season. After their tragic and epic reunion, the siblings are now separated in time across three years in Dallas, Texas. On top of that, the two hunters who chased them down in Season 1 have been swapped out for a trio of ruthless Swedish assassins.

CITYSCAPE.CO.NZ Winter 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 delivers 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 highlyanticipated 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 initially 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.

PEARL JAM – GIGATON The 11th

studio album for rock gods Pearl Jam has landed. 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.

REJJIE SNOW ‘23’ Dear Annie, Pt. 1

ALEXVNDER ‘Contrast’ Reconciliation

EVA808 ‘Too Late’ Single

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.

BRINGING BACK THE BALLET

Returned to New Zealand, Christchurch boy and international dancer Joshua Guillemot-Rodgerson has joined forces with Royal New Zealand Ballet in Venus Rising.

W

e hear Venus Rising will be your first professional performance in your hometown. How does that feel?

I’d not expected to be in New Zealand right now, given my usual place of work is the Houston Ballet, let alone dancing as a guest for the Royal New Zealand Ballet. I am deeply grateful to artistic director Patricia Barker for this opportunity, firstly to continue my dance training when ballet performances across America are largely cancelled for the rest of the year, but secondly to perform with the RNZB. Christchurch is where my dream began. It feels so important to me and poetic – I left Christchurch for the USA exactly ten years ago on the 29th of August 2010. We will perform in Christchurch on the 28th and 29th of August 2020. How weird is that?

What kind of fitness routine do you need to perform at this top level? Each day can be really varied depending on which choreographers you are working with or what ballet you are doing.

We have to do a lot of cross training to make sure that we are ready for anything that could come up and that we target some areas that ballet might not get. I do a lot of weights to try and make sure that I can support the ballerinas in whatever crazy lift or position the choreographer comes up with next. Pilates and yoga are really popular because they use a lot of strength and flexibility

together. Swimming is really popular in the RNZB it seems, and in Houston a few of the dancers like to go bouldering. You were the first New Zealander to be accepted by The Juilliard School in New York. How has that training shaped your career?

The school has a strong focus on contemporary dance, and I think that’s helped me get noticed at times in a ballet company because I move a bit outside of the ballet box. Getting a degree was also really important to me because I’ve always enjoyed the academic side of it all and even though the school really shaped me as a dancer, it shaped me much more as an artist.

What’s special to you about Venus Rising? So much.

Dancing in New Zealand, dancing for my family and friends that have supported me all the way, dancing with the RNZB who were one of my first images of what a professional dancer looks like,

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‘I do a lot of weights to try and make sure that I can support the ballerinas in whatever crazy lift or position the choreographer comes up with next.’ seeing more of our beautiful country, and being in a programme of all female choreographers.

Female choreographers are far more scarce than male, even though when you are in school there are many more girls studying ballet than boys. The setup we have as a society, and in the ballet world, really enables men to be more successful in choreography than women, and so it’s really exciting that the RNZB has put together this programme filled with incredible female voices.

What do you hope audiences will take away from the performances?

I always hope three things: That we have inspired at least one person to dance, that people can’t wait for the next one, and that audience members

leave feeling limitless. Watching dance makes me feel like anything is possible.

What’s your favourite spot to hang out in Christchurch?

Riverside Market. Also, nothing beats home, on my couch, with chips and dip.

What’s the next big thing you want to achieve in ballet? I would love to become a choreographer someday. I’ve done a lot of short pieces but I’d like to eventually make something more substantial. rnzb.org.nz