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JAN 2018


CITYSCAPE MONTHLY January 2018 Issue 05


January 2018 In this issue

CEO/Director Andrea Rickerby Editor Isaac Wilson Sub Editor Ben Allan Creative Tristan Brehaut Account Manager Derek Thorp Accounts Administrator Claire Ross NEED TO GET IN TOUCH? Editorial and Advertising Enquiries: 03 366 3340


Cover image: Lee Faircloth

SOMO Creative Ltd PO Box 13 717 Christchurch 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. International Standard Serial Number ISSN 2537-933X print, ISSN 2537-9348 online

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Happy 2018, Cityscapers! This month’s issue is your go-to guide to kicking off the year right, with all of the city’s hottest events, food, drink, and more! ON THE COVER

WORLD BUSKERS FESTIVAL Le Gateau Chocolat makes a welcome return to the city’s favourite fest this year, with friend Jonny Woo in tow, for A Night At The Musicals – see our Q&A on page 12. cityscape.christchurch




04 NEWSFEED Tip-offs, trends and more. 10 CULTURE CALENDAR January’s highlights. 12 THE CHRISTCHURCH LES MISÉRMASSACRE We talk to WBF stars Le Gateau Chocolat and Jonny Woo. 16 LOVE THEIR WAYS Chatting 25 years of Salmonella Dub with Andrew Penman. 18 STREET APPEAL The World Buskers Festival. 22 RISING IN THE EAST The Eastern’s Adam McGrath. 23 BEERY CRAFTY The city craft beer scene. 24 ONE OF THE BOYS Three Boys’ Ralph Bungard. 30 ENTERTAIN ME Films, music and books. 32 SOMETHING IN THE WATER Marine pilot Joanne Laing. 33 SUMMER LOVIN’ Seasonal eating and drinking. 38 THE LAST WORD NZ music legend Dave Dobbyn.



HITTING THE SWEET SPOT We can’t get enough of Christchurch’s most instagrammable and decadent dessert for the summer – Sister Kong’s chocolate ice cream baonut! It combines the deliciousness of a baonut with rich, creamy chocolate ice cream and some seriously tasty salted caramel sauce; we reckon there’s no better way to keep your cool over the long hot months.

High Five


Fern Favourite

There’s a certain old-school approach that comes from the beer-loving folks at Sprig & Fern: they like to serve up their award-winning craft beers and ciders in – as is only proper – Imperial pints. You also won’t find annoyances like TVs or pokies in their new Merivale tavern in St Albans Street, which finally brings their mega-popular brew pub concept down here from Nelson (and about time too!). Instead you’ll get a warm welcome, good conversation and (very oldfashioned here) human interaction, alongside classic pub snacks and food such as platters, gourmet burgers, and more. Can’t decide on which of their (18!) fantastic craft beers and ciders to try first? Go for the tasting tray and discover a favourite, then relax with more of the same in the chilled-out ambience of their gracefully converted early Merivale estate.

The waiting is almost over for fans of legendary Christchurch café Hello Sunday, with news from co-owner Chris Penny that their sibling restaurant and cocktail bar 5th Street is opening this month (or next at the latest). Continuing the community vibe of their spearhead and with a focus on primo eats and cocktails, 5th Street will be handily located across Elgin Street in a converted warehouse space that’s set to feature an open plan restaurant seating 70 and a swishy bar seating 50. Chris says we should expect a more refined than rustic aesthetic, where leather couches, coffee tables, small bistro plates and table service will be the order of the day in the bar, while the restaurant will showcase the freshest local produce with a constantly changing, concise menu. An extended open kitchen and bar area will see bar staff and chefs working side by side, with guests able to sit at either end to get close to the action or dine alfresco, while above, in the ceiling space, exposed rafters will feature a jungle of tangled vines to create a green canopy.

FIND OUT MORE Find out more about Sprig & Fern Brewery’s pioneering Head Brewer   Tracy Banner, dubbed the ‘Mother of New Zealand Brewing’, in our interview on page 29.  04


Wok On In

Brand new to the BNZ Centre, Wok It To Me have combed a continent to serve us up the best street food from all over Asia, whether it’s China’s Dan Dan Noodles, Hong Kong Bubble Waffles, Korean Bibimbap or Thailand’s Pad Thai – and that’s just a few of their menu options! Relax amidst bamboo and Bonsai and their scorched Shou Sugi Ban timber and enjoy your choice of Asia’s finest flavours.

EARLY BIRD Just over the road from the beach on the Esplanade, Sumner’s newbie Blackbird Café & Bar offers a truly top summer spot at which to go and enjoy the work of their talented chefs and friendly staff. It’s home to tasty treats including Thai beef salad, ocean-fresh fish and more; swing by for breakfast, lunch, dinner, coffee, or drinks outside on a warm evening paired with a stunning ocean view … it’s all good!

FLIGHTS OF FANCY Get into the SummerTimes vibe with a huge afternoon down at New Brighton Beach at the annual Kite Day where, soaring on the ocean breeze, you’ll witness the spectacle of 100s of kites of all shapes, sizes and varieties grabbing some air time. It’s held on January 20 from 1pm to 4pm; make your own for the day or buy one on site and get amongst it.



FREE PARKING! Normally a concept confined sadly to the Monopoly board, free  parking is a real-world-treat this summer (yuss!) thanks to the CCC, who are  offering the first hour free at any of their 6 central city carparking buildings. “But what about Wilson?!”, said no-one ever. 

Take your taste buds on a jaunt along America’s favourite highway when Diner 66 opens in Victoria Street this month. They’re aiming for the classic American diner feel, with classic cars, culture and those oh-so-familiar booths from countless films and TV, perfect for sliding into to enjoy an all-American breakfast, monster burger and specialties like deep fried pickles (pictured), or a legendary milkshake (you’ll want to consume it simultaneously with the person you’re ‘going steady’ with as you make puppy-dog eyes at them for maximum Americana authenticity).



Image: Corsair Classic

Image: Pegasus Bay Vine Run


Summer Runner Summer is here; time to get out and exercising! Set yourself a challenge or keep yourself in trim with these fun events that’ll have you up and running this month.

CHRISTCHURCH 10KM WALK/RUN SERIES This new, summer-long series of 10 kilometre runs offers a theme based around the location/terrain of each course, kicking off this month with ‘Sand’ on North New Brighton beach before going onto ‘Park’ (Hagley Park, Feb 4), ‘Trail” (Christchurch Adventure Park, Feb 18), and ‘Road’ (Central City, Mar 11) later in the season. Embrace the whole series right now, or start with the

waterfront beach run and see how you go! North Beach, New Brighton, Jan 14, PEGASUS BAY VINE RUN The brainchild of legendary Pegasus Bay Vineyards and Winery co-owners Ivan Donaldson and his wife Christine, this event offers both 6 kilometre and 10 kilometre trots (or walks! It’s all good) through the Pegasus Bay vineyards. The event is raising money for the New Zealand Brain Research Institute, an organisation Ivan has a close association with after his 30-year practice as a neurologist in Christchurch. After the



run, there’s live music on the Pegasus Bay lawns, with wine and beer also available to purchase – and every entrant also gets a bottle of Pegasus Bay’s finest to take home! Pegasus Bay Vineyards and Winery, Jan 28, CORSAIR CLASSIC Billed as an ‘old school triathlon and duathlon’ with an Olympic distance swim, bike and run race over a testing course (think plenty of hills on the bike and run), and incorporating the NZ Triathlon Champs, this meet at Corsair Bay on the at the end of the month nonetheless also offers a shorter distance course as well as a kids’ aquathon for 5 to 12 year olds. So it’s all good whether you’re trying to qualify for a world championships or just want to get into a bit of casual multisport! Corsair Bay, Jan 28,

designed for riders and their bikes, facilitating your downhill action easily with a simple-to-use loading and unloading system – sweet – but is also available to those who would just like to enjoy the ride and views via the Sightseeing Pass. It makes for a stunning scenic ride, with views across the city and out to the Pacific Ocean and Southern Alps on offer up the top. Trails Although several of the park’s trails are still under repair following the fires, a number are back open, offering a range of options from beginner through to expert level. Bring your own bike or take advantage of the Park’s full bike and equipment hire service. If you want to step up your downhill skills, you can also pick up some professional coaching, with options ranging from a guided downhill run with an experienced instructor to group lessons aimed at developing technical and jumping skills. If you’re not a rider, you can also enter the Park for free to enjoy the village and uphill walking trail, and can even come down the lift for free!



Christchurch was justifiably excited about the opening of the Christchurch Adventure Park, but just as it was getting into the swing of things, we had to put our enthusiasm on hold due to significant damage caused by the Port Hills Fires (thanks for nothing, Port Hills Fires!). But after a long rebuilding and recovery process, there’s awesome news for downhill (and uphill!) junkies; the park is back open again, and although repairs and replacement are continuing over the summer, there’s already plenty of things to see, experience, and enjoy. The reopening, which they’ve dubbed #captake2, sees all of the Park’s fantastic village facilities operating once again, as well as its chairlift, zipline tour, and selected trails. It’s already the spot to be for outdoor good times this summer, and it’s only going to get better! Café Nestled in pine forest with seating for over 200, a large covered deck perfect for sunny afternoon or early evening drinks

(from the fully licensed bar), and delicious food and coffee, the Park café is not only the spot for your post-ride wind down, but a great destination in its own right. Pull up a seat on the awesome deck, order in a pint of Cassels & Sons, and enjoy. Zipline The Park offers New Zealand’s longest and highest zipline, with the dual-lined network giving the competitive amongst us the chance to race a mate or significant other through the air! The four zipline stages range in length from 400 metres to a massive 1.1 kilometres; you won’t find a more unique and thrilling way to see the Port Hills. The zipline network tour is approximately two and half hours long, and takes in sites of geographical and historical significance too; bookings are essential, so screw up your courage and then give them a call to organise your high-flying adventure. Lift The Park’s 1.8 kilometre long chairlift is the first in the country purposefully



Style Files



Specialists in amazing and custom designed pieces. They aim for joy through jewellery by staying affordable without compromising quality. 11 New Regent Street 03 366 8001


Wax On, Wax Off

Off & On have created a name for themselves in just 9 years as a stylish wax destination with a twist, specialising in removal and brow design all while self-admittedly “bucking the trend for Fru Fru, Enya, and water fountains”. Now their popular concept comes to Christchurch at 181 High Street – see them for their signature ‘Brow Wow’ as well as lashes, face, and of course, a Brazilian (they’ve got you covered here too, lads, with their Brozilian!), as well as laser hair removal and even brow extensions (yes, those are a thing!) THE NEW WORLD Heads up Cityscapers – Denise L’EstrangeCorbet and Francis Hooper’s WORLD boutique has a brand new presence in the CBD at 181 High Street (next door to Plume). If you haven’t checked it out yet, you’ll want to get in to scope out the gorgeous new space, which rocks both their game-changing Men’s and Women’s Collections as well their WORLD BEAUTY STORE.

FASHION BIBLE Own the city fashion scene with the   Cityscape App – download it from the App Store or Google Play. 09


Hair Apparent

Dedicated to hairdressing excellence within his contemporary chic inner-city salon, Headspace, legendary hair professional Niq James combines of-the-moment professional hairdressing alongside expert barber services. With a pedigree synonymous with style, Niq is one of New Zealand’s leading hairdressers, and helms a talented team at the forefront of the literal cutting edge of hair design. A master barber, teacher, respected assessor and platform artist, Niq is the Competition Committee Chair, Judge and Steward with NZARH. His eye for detail, style, technique and form has seen him invited to judge on international competition panels in Australia, Switzerland, London, Germany and Brazil when he’s not working his magic from his St Asaph Street salon. At Headspace, industry-leading products including Redken, GHD and The New Zealand Aromatherapy Company join swank, refined surroundings – relax in exquisite Italian reclining seats that are as comfortable as they are stylish as Niq and his award-winning team go to work.


newest horror experience aims to scare brave punters by converting Ferrymead to the spooky abandoned set of a reality TV show. Ferrymead Heritage Park, Fri 5/12/19/26 Jan, Find it on Facebook



Sunday arvo music programme continues throughout January on the Archery Lawn in the Botanic Gardens from 3:30pm every Sunday. Botanic Gardens, Sun 7/14/21/28 Jan,


entertainment with a big screen movie at The Arts Centre. A gold coin donation supports its important restoration. The Arts Centre, Thu 11/Fri 12 Jan,


premier live-in music school attracts distinguished musicians from all over the classical music world to Banks Peninsula to teach, making for a bumper concert season for classical fans. Akaroa (various venues), Fri 12 – Sun 28 Jan,


joined by Fat Freddy’s Drop and Ladi6 – for a monster gig in Hagley Park. North Hagley Park, Sat 13 Jan,

ICC U19 CRICKET WORLD CUP 2018 SPORT The world’s best young

cricketing talent descends on the city to battle it out for global supremacy. Hagley Oval, Bert Sutcliffe Oval, Lincoln No. 3 & Rangiora Oval, Sat 13 Jan – Sat 3 Feb,

LIVE MUSIC This one’s an

absolute Christchurch special; Tiki Taane reunites with Salmonella Dub – and they’re


fitness events lets you tackle different 10km courses around the city – Trail, Sand, Park and Road – over the summer. Various locations, Sun 14 Jan, Sun 4/18 Feb, Sun 11 Mar,


purpose offers a 3 or 5km run or walk to help raise money for the Adventist Development and Relief Agency to help hungry families here and overseas. North Hagley Park, Thu 18 Jan,




Christchurch – our biggest, wackiest summer entertainment festival is back for another big year. As always, book tickets early! Various venues, Thu 18 – Sun 28 Jan,


Canadian roots up-and-comers The East Pointers team up with the incredibly hard-working Kiwi Mel Parsons for a night of awesome music. Blue Smoke, Fri 19 Jan,

KITE DAY 2018 FAMILY The popular annual kite

jamboree at New Brighton Beach sees kite makers from around New Zealand once


again headed our way for an aerial spectacular. New Brighton Beach, Sat 20 Jan,

talent from the South Island. Papa Hou, Fri 26 Jan,


FESTIVAL The annual celebration

SPORT Frightfully civilised; the

sport of kings comes to South Hagley Park for an actionpacked afternoon of thrilling sportsmanship, divot stomping and Veuve Clicquot. Hagley Park, Sun 21 Jan,


comedian brings us a night of his greatest hits from a decade and a half of success on the stand-up circuit. Horncastle Arena, Sun 21 Jan,

COMEDY CARNIVAL 2018 LAUNCH COMEDY In 2018 the locally-

based GoMedia Comedy Carnival returns for the third time, showcasing comedic


THE GREAT KIWI BEER FESTIVAL 2018 of sun and suds returns with dozens of craft brews, great food, and live music. Hagley Park, Sat 27 Jan,

CORSAIR CLASSIC SPORT This event, billed as an

“old school” triathlon and duathlon, is the primary selection event for the NZ Team at the Duathlon 2018 ITU World Champs, but is open to all levels. Corsair Bay, Sun 28 Jan,

PEGASUS BAY VINE RUN FITNESS This fun run event lets

you walk or run through the picturesque Pegasus Bay Vineyards over either 6 or 10km before a picnic lunch. Pegasus Bay Vineyard, Sun 28 Jan,


HOT TUNES SummerTimes serves up City  Sounds (Fri – Sun lunchtimes in the city) and  Lazy Sundays (3:30 – 5pm, Botanic Gardens). 


The Christchurch Les Misérmassacre

In a Cityscape exclusive, we caught up with glam show gals extraordinaire Le Gateau Chocolat and Jonny Woo, whose raucous night of ballsy ballads and slaughtered show tunes A Night At The Musicals is one of the must-see events at this year’s World Buskers Festival.

IT’S BEEN THREE LONG YEARS SINCE YOU WERE LAST HERE LE GATEAU CHOCOLAT – WHY SO LONG BETWEEN LOVIN’S? I know! It’s been truly heartbreaking to not be able to return because, as you know, I started a glorious love affair with your city. The theatre and opera worlds have been beckoning. I’m so pleased to be returning and hopefully breaking the hiatus. AND YOU’RE BRINGING YOUR FRIEND JONNY WOO – WHAT CHRISTCHURCH SIGHTS WILL YOU BE SHOWING JONNY? Oh, you’re going to fall in love with him and hopefully this party of a show. When I was first there I went on the 8-hour train which was breathtaking, to the beach, some lovely hot springs, was invited to a winery… so much to do, so little time. The little creature comforts; the lovely people at The George Hotel, the glorious volunteer staff, the generosity and heart of New Zealanders, the weather... so much to look forward to.




Hahahhahahahahhahahahahah... I’m just going to sit over here and giggle in your face. JONNY, WHAT ARE YOU LOOKING FORWARD TO MOST ABOUT PERFORMING AT THE WORLD BUSKERS FESTIVAL? This is totally a life first coming to New Zealand, so I am very excited. I have a fair few Kiwi buddies and they are the nicest people, so I’m not worried about the lovely welcome awaiting. I really need to see as much as I can, so I’m re-learning to drive so I can get to explore in between shows. It really is an adventure, a new experience – I know that NZ is an incredible country and Christchurch is a very special resilient place with a strong community, so I’m just excited to be coming. WE’RE SUPER EXCITED ABOUT A NIGHT AT THE MUSICALS – WHAT CAN YOU TELL US ABOUT IT? JW: It’s a buffet, if you like, of our favourite musical numbers given our silly twist. We love all the songs in it and never bore of singing (or lip-synching) to them – this is our third tour of the Southern Hemisphere, and we make each other laugh. Come with an open spirit and get ready to sing. HOW DID YOU COME UP WITH THE MUSICAL MASSACRE/HOMAGE CONCEPT? JW: It came organically over many years. We used to do the show years ago and we’d sing songs we liked to sing and we always messed around with how we presented them. LGC: It’s organic, it really is – it’s us having fun with someone else’s material and playing with people’s expectations.

really! That really would be a massacre! LGC: Hahahhahahahahha... I’m just going to sit over here and giggle in your face. WITH SO MUCH TALENT ON STAGE, HOW DO YOU MAKE SURE YOU DON’T HOG THE SPOTLIGHT? JW: Oh, Le Gateau can have the spotlight when she wants. If I feel like I’m not getting enough attention, I just flash my legs. It’ll soon balance out. We both bring two very different things to the table and it’s not a competition – we are there for each other. LGC: Honestly, I had forgotten the joy of sisterhood and a shared experience – on stage. Having performed solos for so long, this was very welcome.

that Le Gateau is telling me to put more clothes on! There are lots of costume changes, too many to count... and casual strip tease, of course! WHAT’S THE BEST ADVICE YOUR MOTHERS EVER GAVE YOU? JW: Don’t waste your life! IF YOU COULD SHARE ONE BEAUTY TIP WITH THE LADIES OF CHRISTCHURCH, WHAT WOULD IT BE? JW: Do things your way. Listen, all my role models are women – I get all my tips from you! Keep doing what you are doing – I’m looking to you for advice! LGC: There’s only one you and you are enough. A Night At The Musicals, Jan 18 – 27,

HOW MANY COSTUME CHANGES CAN WE EXPECT, AND WHAT CAN YOU TELL US ABOUT YOUR SHOW-STOPPINGEST ENSEMBLE? JW: Ha ha ha, mine is definitely less and hers is definitely more! Use your imagination. Le Gateau loves couture, darling, and I work out 4-times a week. We both bring our A-game in terms of look, but in two very different ways. My suitcase weighs less than Le Gateau’s, but it’s more often than not

WHAT’S YOUR FAVOURITE ‘MUSICAL REIMAGINING’ FROM THE SHOW? JW: OK, so I love my bit from Les Mis. I’ll just say that, I know the song like the back of my hand from singing it throughout senior school, and I love that the idea for it came about one late night drunk with a tea towel on my head! LGC: Now that would be telling; she can give away all her secrets, but I’m saving mine till that wonderful moment you actually work out what song it is I’m doing. That’s surely part of the joy – the discovery!

Images: Lee Faircloth

ARE THERE ANY MUSICALS YOU WON’T MESS WITH? JW: Nothing is sacred. Le Gateau can tackle anything. My knowledge is a little less extensive, but I’m good with Rogers and Hammerstein, from doing all the school plays. Don’t let me near [Stephen] Sondheim, I don't have the pitch control... like





Juno-award-winning (that’s the name of the Canadian Music Awards, for the uninitiated) trio The East Pointers are heading back down to New Zealand in January after their initial appearance in the country at 2017’s WOMAD. A bit of a mutual love affair is developing; we like them, with the band charting in the New Zealand iTunes Top 10 shortly after their last visit, and they like us, with a track called ‘Party Wave’ on their new album What We Leave Behind apparently inspired by an awesome New Zealand surfing experience shared by fiddler/singer Tim Chaisson, banjoist Koady Chaisson and guitarist Jake Charron. The band have scheduled three dates around the country with hard-working local fave Mel Parsons (does that woman ever go home?!), hitting Blue Smoke this month to regale us with numbers from their latest album. Expect a captivating balance between their traditional-sounding instrumental tunes and radio-ready songs from a group that’s building a big reputation for fantastic live performances. The East Pointers with Mel Parsons, Blue Smoke, Fri 19 Jan, FOLOW THE WHITE RABBIT

MOVIE MECCA Iconic central city boutique world cinema Alice (formerly Alice in Videoland) has undergone an epic makeover to mark its 30 years in the business of flicks. In addition to a slick new fit-out, Alice is now home to a well lux ‘Wonderland’-themed second cinema, a tricked-up existing Egyptian theatre, swishy new bar and library, and some seriously tasty new snack options. In addition to their curation of hard-to-find, quality movie selections, you’ll want to swing by for their Retro Friday night screening of 80s and 90s classics, oddities and cult films, and grab the gal pals to hit an exclusive Ladies Night (complete with glass of wine) on selected Thursdays.

Hanging Out

Recognised as among the first New Zealand artists to paint from a female perspective, Jacqueline Fahey used her art to examine the day-to-day aspects of contemporary women’s existence at the time: children, the home, marriage, community life, and relationships. She often painted from a trolley in her own household, surrounded by the bustle and activity of her own home to produce a body of work overflowing with love, loss, conflict and quiet despair – all of which are on display in the exhibition Say Something!, on at the Christchurch Art Gallery to March 18. The exhibition revisits Fahey’s most influential body of work, featuring a series of psychologicallycharged interiors of the 1970s that bristle with all the intensity of domestic life. Jacqueline Fahey The Birthday Party 1974. Oil on board. Victoria University of Wellington Art Collection, purchased 1989




The talented and sometimes controversial Jimmy Carr brings his mammoth tour to the city this month. It’s a showcase of Jimmy’s best bits, honed to a razor’s edge after a decade-and-a-half as one of the UK’s top stand-ups. But there’s new material in there too, so we’re getting the best of both worlds! Devoted to crafting the perfect joke, Carr’s sharp delivery and lightning wit are a must-see live. Jimmy Carr: The Best Of, Ultimate, Gold, Greatest Hits World Tour, Horncastle Arena, Jan 21,



The Christchurch Symphony Orchestra is once again teaming up with some of Australasia’s leading operatic voices for the spectacular year-starter that is PwC Opera at Pegasus Bay in February. It’s a heady combo of fine wine and food, idyllic surroundings and magnificent music. Regular New Zealand Opera production star Amelia Berry, Australian tenor Henry Choo, and busy UK-based Kiwi bass baritone James Ioelu will join the orchestra to light up the Pegasus Bay amphitheatre. PwC Opera at Pegasus Bay, Sat Feb 3,

LOVE THEIR WAYS Cityscape jams with Andrew Penman, a founding member and guitarist of iconic local band Salmonella Dub, who are celebrating 25 years of killing it on the international music scene with an epic concert this month that will feature bandmates of old, including another (prodigal) Christchurch son, Tiki Taane. TWENTY FIVE YEARS IN – CONGRATS! HOW DID A GROUP OF CHRISTCHURCH LADS BECOME ONE OF THE COUNTRY’S TOP BANDS? I think the key has been keeping our feet on the ground and our roots in the Mainland of Aotearoa. Alongside this we have all maintained other jobs alongside our Salmonella Dub mahi. The X factor in our creativity and longevity has been our collaborative, creative process. Everyone gets to throw ideas at the musical canvas, and we have never stuck to one style. WHAT OTHER BAND NAMES DID YOU WORKSHOP, AND HOW DID YOU DECIDE ON SALMONELLA DUB? None. I remember ringing Dave Deakins from the West Coast in 1992 and telling him that we were forming a band called Salmonella Dub. We had the same musical interest in pursuing dub-infused bass music. This was after playing together in bands like the Golf Course Alligators, Manulito’s Dream State, etc. I could see that there was a niche with the change in liquor license laws, and we thought it was a great idea to break the ice with what we considered bad taste covers played in a dub style – hence the name Salmonella Dub. A classic in our set back then was Fred Dagg’s ‘Larry Loves Barry’. Our first gig was with Excellent Soul Therapy (great CHCH band) at the Westport Racetrack tea rooms on January 13, 1993. Awesome gig! I organised a tour up the coast into Takaka and Nelson.




WHAT’S IT LIKE HAVING TIKI BACK IN THE GROUP? Technically he is back for 3 shows only, but there could be another couple later in the year. I am sure it will be awesome. It’s been 11 years. Conan Wilcox will also be joining us, so it will be a real knees-up. THERE’S A LOT OF PEOPLE IN CHRISTCHURCH WHO‘LL BE ABLE TO REMEMBER GOING TO ONE OF YOUR LEGENDARY GIGS AT THE DUX DE LUX. WHAT WERE THOSE DAYS LIKE? Those hazy days of 1993 and 1994 were awesome. Dave, Mark [Tyler] and I started as a 3-piece and introduced guest percussionists Marcus Putener and then Craig Allen. We were so creative. We didn’t have a sampler, so I hotwired an old tape deck and we dropped samples from tape in real time with an old guitar on/off pedal. Loads of fun! YOU GUYS HAVE BEEN HUGELY INFLUENTIAL IN PIONEERING THAT PACIFIC-STYLE DUB/REGGAE/DRUM N’ BASS SOUND; DO YOU FEEL LIKE PROUD PARENTS OF THAT GENRE IN NEW ZEALAND? Not exactly, it was tough going back then. We really could only play out and about at our own shows, or as support for rock gigs or trance parties. It wasn’t until about 1998 – when we discovered young bands like Fat Freddy’s Drop, The Black Seeds, Shapeshifter etc – that we finally had some mates to take on tour around NZ and Oz. I am sure all those groups would have emerged without us.

Ōtautahi and for a while Dave Deakins was the only member remaining in CHCH. This has made it extremely tough recording and practicing and, of course, we now can’t easily get to our Kaikoura studio. Next year is shaping up to be a great creative one though, touch wood. Maybe we need to drop our track ‘Platetectonics (Fartyboom)’ from our set for a bit? LOL. YOU GUYS TOUR IN NEW ZEALAND AND OVERSEAS EXTENSIVELY; WHAT IS ON YOUR ROAD TRIP PLAYLIST AND RIDER? Through the late 90s the van playlist included high rotates of Doc Scott, Aphrodite and Suns of Aqua, and DJ Shadow alongside comedy relief from the Jerky Boys and others. Our rider has been pretty civilised over the years. We are, of course, a mainland self-sufficient DIY band ;-) YOUR ALBUM ONE DROP EAST PAID OFF A SURPRISE TAX BILL. WHAT OTHER BIG TICKET ITEMS HAVE YOUR ALBUMS FINANCED? Inside the Dub Plates was crafted after huge tours of Australia and France. We came home to start our




Outdoor Stylez tour with young acts Shapeshifter, Downtown Brown (a.k.a. Sunshine Sound System), Pitch Black and King Kapisi. That tour was a financial disaster, as we had taken on too much while out of the country, and our tour manager had been thrown the hospital pass of taking on the responsibility of a Shihad tour right in the middle of crucial promotion for our tour. Outdoor Stylez was a 26-date tour around Aotearoa, and we came home with a $50k+ debt to start recording Inside The Dub Plates. We all had to go back to day jobs … some of them quite demeaning at the time. It was all rather depressing. The sky was falling in. TELL US ABOUT THE MOST BIZARRE THING SOMEONE’S THROWN ON STAGE. Wildfoods Festival this year – balloons of deer semen. WHAT CAN THE HOMETOWN AUDIENCE EXPECT FROM THE ANNIVERSARY GIG? Our set will be a full complement of our back catalogue. We have a new album of material underway, but will hold off on introducing that live for some smaller shows mid-next year. The highlight of the anniversary shows for me is the amazing line up of old mates that have worked with us here and around the world over the years. I am so chuffed they have all stepped up to join us. It will be a day to remember. YOU HAVE SOME AWESOME SUPPORT ACTS; HOW WILL YOU GUYS CELEBRATE AFTER? A quiet drink, a few tapas and some tall story swapping ;-) Salmonella Dub 25th Anniversary feat. Tiki Taane, North Hagley Park, Sat Jan 13,

Street Appeal

Taking street theatre back to the street, the World Buskers Festival is not only one of the best of its kind in the world, but also your best chance to get up close and personal with some of the planet’s fiercest fringe talents. This year it reaches its quarter-century milestone, and Cityscape celebrates by running the ruler over the 2018 line-up, hand-picking some programme highlights to get excited about, and meeting some of the top talents on offer to bring you the ultimate guide to rocking this year’s festival right. Celebrating a huge silver anniversary with its 25th edition in 2018, the Festival has grown from the germ of an idea inspired by a rogue busker gatecrashing the Festival of Flowers in 1993 to become perhaps Christchurch’s most beloved event, and an absolute staple/highlight of the city’s summer. Starting with just a handful of local performers and a couple of international acts, the concept has seen us visited by increasing numbers of spectacular and out-there acts and increasingly big names in world entertainment, and has bounced back from the disruption of the quakes


bigger and better than ever, with 2017’s edition of the festival finally returning to central city streets after a few years based in Hagley Park. The big anniversary in 2018 appropriately sees a massive festival in store, with some all-time festival favourites returning as well as many exciting newcomers making their debut, and a re-burgeoning city centre once again acting as an exciting backdrop; old-new central city spaces like The North Quad, The Great Hall and Market Square at the Arts Centre, the Phillip Carter Auditorium and forecourt at the Art Gallery, Cathedral Square and more are all set to host shows. As with every year of the festival, tickets to popular shows move fast; it pays to do some homework and get in on tickets early, because a casual approach of turning up on the night is bound to end in disappointment! 18 – 28 January,



10 Acts To Catch

Behold the Cityscape Festival picks – if we could pick more than 10 we would, ‘cos honestly, this year’s line-up is bursting with talent – but if you can only make it to a few shows this year, we’d recommend these guys. GINGER MINJ: CROSSDRESSING FOR CHRIST After winning hearts on RuPaul’s Drag Race, the once self-described “chubby little lady boy” and now fabulous Ginger Minj has taken her musical comedy Crossdressing For Christ on the road. A musical comedy that tracks her quest for spiritual enlightenment in song and story, it charts her upbringing as a Southern Baptist in Lake County, Florida and own search for alternative answers. Billed as “a wild and wacky journey that promises to have you on your knees before the night is over”, this is one to catch from a true cabaret star. Jan 18 – 27, Buskers Boutique Theatre at Christ’s College


Image: Austin Young

TAPE FACE Trained at the now sadly shuttered Christchurch CircoArts School, Tape Face has gone on to become a worldwide entertainment phenomenon, tearing up America’s Got Talent (where he was a finalist) in 2016 and performing in festivals all over the world. His strictly limited show at the 2018 festival will be a world premiere of new ideas and plans; a show formulated just in time for the festival! Here’s your chance to catch new material from one of Canterbury’s most successful entertainers on the world stage before anyone else on the planet. Jan 18 – 27, Buskers Club at Christ’s College


A NIGHT AT THE MUSICALS The city has been hanging out for three years for the return of the fabulous Le Gateau Chocolat to the festival; now he’s back, bringing his friend the equally dynamic Jonny Woo to combine in this ‘Les Misérmassacre’ of the Broadway and West End musicals you know and love. The dynamic duo are set to drag (literally) through the back catalogue for a raucous night of ballsy ballads, delightful duets and slaughtered show tunes, penning a tortured love letter to everything from Grease to The Lion King. Prepare for high glam levels, costumes to die for and some seriously raggedy choreography. Jan 18 – 27, The Great Hall at the Arts Centre


QUATUOR STOMP: WHAT’S NEXT? Creativity and explosive entertainment are the name of the game for Quatuor Stomp, a Canadian four-man act that blends circus and variety styles into colourful performances. In What’s Next?, the crew leave things up to chance, with a dice roll deciding whether they’ll launch into spectacular acrobatics, juggling, jump rope, fire, or some kind of insane all-inpink performance that only they could dream up. Boundless energy and endearing madness! Jan 19 – 28, North Quad at the Arts Centre, Christchurch Art Gallery Forecourt, Cashel Street – High Street Triangle, Market Square






Cityscape catches up with former Christchurch comedian and Court Jesters founder Cal Wilson about her new show, telling it how it is, life across the ditch, and her love of iconic Kiwi eats. WHERE DID THE INSPIRATION FOR THINGS I’VE NEVER SAID COME FROM? I’ve always been a bit of a people pleaser, and I just decided it was time to start saying how I really feel about stuff – all the big things like politics, feminism, and people who put clothes on their dogs. YOU’RE DOING YOUR ONE WOMAN SHOW FOR ONE NIGHT ONLY – HOW LIFE-RUINING WILL IT BE IF WE MISS IT? So life-ruining! There’s a free buffet, helicopter rides and I give away a car. NONE OF THAT IS TRUE (except the life-ruining part). You’ll be missing me taking on an emu, Enid Blyton, and a no-necked rump vampire. AUSTRALIA, QUITE RIGHTLY, LOVES YOU – WAS IT A HARD MARKET TO CRACK AS A KIWI? Australia has always been very good to me – the hardest part was getting them to stop telling me sheep jokes. YOU WERE A FOUNDER OF THE COURT JESTERS. WHAT’S YOUR FONDEST MEMORY OF THOSE DAYS? Everything about it! Getting to perform every week at the Court Theatre with my favourite people. The bonkers semiimprovised kids’ shows we did every school holidays – my favourite feedback after a great show was from a small girl: I asked “Did you enjoy that?” and she said, witheringly, “No. You can’t sing.” (There is no singing in this show.)

WHAT’S IT LIKE PERFORMING FOR A HOME CROWD? It’s the best. Although sometimes you’re half way through a story and you realise the people you’re talking about are actually in the audience... HOW DID GROWING UP IN CHRISTCHURCH HONE YOUR COMEDY? Christchurch gave me the Court Jesters and Scared Scriptless, which gave me the best training for my comedy career. It also gave me the best story about my worst ever gig, which involved drunk angry chicken factory workers, and me being pelted with chicken drumsticks. WHAT’S ON THE TOP OF YOUR TO DO LIST WHEN YOU’RE BACK IN CHRISTCHURCH? Hug all my family, have breakfast at C1, see as many shows as I can at the Festival, and stock up on Coupland’s Cheese Busters, Watties Tomato Sauce, and Vogel’s bread (I miss them almost as much as I miss my family!).

CAL WILSON: THINGS I’VE NEVER SAID Cal Wilson started in Christchurch with the Court Jesters and was the joint inaugural winner of the Billy T Award before hitting the world stage, performing extensively as a comedian and improvisor in Australia and popping up on telly in the likes of QI, Rove Live, Thank God You’re Here, Good News Week, Spicks and Specks and 7 Days, and making critically acclaimed appearances at the Edinburgh Fringe and other festivals. In her new solo show she gets all the things she’s never said about feminism, politics, and those brown shoes her husband won’t throw out off her chest for one very funny night only. Jan 19, Phillip Carter Auditorium




CARD NINJA Another local lad done good (and ex-Court Jester, and Buskers Fest Iron Chicken winner), Javier Jarquin – a.k.a. Card Ninja – has wowed them at the London Wonderground Festival, Southbank Festival, London’s Bloomsbury Theatre and on the web as part of Pepsi Max’s ‘Unbelievable’ series. Combining comedy and an at times unbelievable display of the art of scaling (that’s throwing cards at things, to you) he takes us through his journey from mild mannered card player to silent assassin. Jan 18 – 27, Buskers Boutique Theatre at Christ’s College


THE TOPP TWINS Beloved yodelling, genderswapping and up-for-it Kiwi icons The Topp Twins have been handed a blank slate by the Festival this year, who approached them and simply asked them to do what they wanted to do, knowing that these sure-fire entertainers are bound to impress. Expect original songs, audience participation, comedy, burlesque innuendo – and, of course, spoons – from one of the few New Zealand acts that can deservedly be dubbed a cultural institution. Jan 18 – 21, Buskers Club at Christ’s College


MONSTERS OF SCHLOCK Canadian madmen The Great Orbax and Sweet Pepper Klopek have claimed the description ‘a two man demolition derby’; their extreme circus-cumsideshow-cum-comedycum-magic spectacular has earned them a reputation as the masters of bodily abuse. It pays to expect extremes from a team that’s broken Guinness World Records 25 times; get ready for amazing feats, mind-blowing stunts and wince-worthy sympathy pangs all rolled into an anything-goes, off the cuff approach that will have you laughing and screaming simultaneously. Jan 19 – 28, North Quad at the Arts Centre, Cashel Street – High Street Triangle, Art Gallery Forecourt, Market Square, Buskers in New Brighton

Image: Mihaela Bodlovic


BUTT KAPINSKI The Festival has been after this show for three years, and now secured it. Described as “a hilarious, genius, genre-defying and totally unique theatrical experience”, the show sees hardboiled private eye Butt Kapinski invite audiences to co-star with him in a film noir murder mystery. Join him in a seedy world of sin, shadows, subterfuge and similes for an interactive theatrical ride that ‘could be a new type of theatre’. Jan 18 – 27, Buskers Boutique Theatre at Christ’s College




PENNY ASHTON: OLIVE COPPERBOTTOM Ex-Christchurchian Penny Ashton has been entertaining audiences all over the world for years with her stand-up and smash-hit one-woman take on Jane Austen Promise and Promiscuity: A New Musical by Jane Austen. Now she’s swapping Austen for Dickens to bring us not only orphaned hero Olive, but a squalid gaggle of hilarious and crusty Victorians – some 15 characters in all. Look for a gin-soaked, music-fuelled and hilarious romp through literature and history described as “Oliver! meets Blackadder with a saucy feminine twist” – sounds good to us. Jan 18 – 27, Buskers Boutique Theatre at Christ’s College


Rising in the East Cityscape catches up with Adam McGrath, frontman of the country’s hardest working band The Eastern, on rocking The Great Kiwi Beer Festival, life on the road and impressing Dave Dobbyn. IT SEEMS LIKE YOU’RE CONSTANTLY TOURING – WHERE’S HOME THESE DAYS? After a long, long run of many, many rooms and many, many stops in between, home changes. Home becomes the feeling you get enveloped in when you’re with your pals and comrades. Home becomes a little less physical, and a lot more about feeling. YOU’LL BE SHARING A STAGE WITH THE LEGEND THAT IS DAVE DOBBYN AT THE GREAT KIWI BEER FESTIVAL; WHAT SORT OF INFLUENCE HAS HE HAD ON YOUR CAREER (AND WILL YOU TRY TO ‘WOW’ HIM)? Mr Dobbyn’s songs are often said to be part of our cultural fabric and that is true; however, sometimes national treasure status keeps things in metaphysical Perspex. Yet his songs, like the very best from anywhere, live and breathe and grow new shapes and stay alive as long as you can keep listening. I’d like to think I’m too ‘cool’ to try and wow a hero; however, last time we hung out I tried to impress him with my (limited) knowledge of Mezz Mezzrow! SPEAKING OF BEER, ANY FAVOURITE BREWS YOU’RE LOOKING TO SAMPLE ON THE DAY? Probably mostly the free ones backstage – the gentle notes of non-paidfor beer add a rich cadence to any taste!

TELL US ABOUT THE ‘SIT IN’. The Sit In is simply a gentle writing project, sponsored by the Enliven Spaces Fund, whereupon I show up in empty spaces around the city and yarn to folks and make songs from the yarns. It’s been an uplifting project to be part of. LYTTELTON IS A HOTBED OF MUSICAL TALENT – WHAT’S GOING ON OVER THERE? Originally it seemed we were just a group of friends who were all trying to chew down various takes on country music. We all seemed to gnaw on a different leg and from there we all found our own kind of path. There’s music everywhere, often times in the least expected corners. Sometimes a light will shine across for a little while, but it can quite quickly go dark again. Wherever you’re standing, spotlight or no, it’s the work that should be your biggest focus. YOU GUYS ARE FAMOUS FOR TEARING IT UP ON STAGE; WHAT’S THE SECRET TO A KILLER PERFORMANCE? Desperation, commitment, hope, no fear, lots of fear. WHAT’S THE BEST WAY TO UNWIND AFTER SUCH A GIG? Infomercials.



THE EASTERN IS A BIG-HEARTED BAND WITH A SOFT SPOT FOR A GOOD CAUSE. WHAT’S BEEN YOUR FAVE FUNDRAISER? Last year we managed to help raise a bunch of money for the Women’s Centre Christchurch, by hosting a night of Patti Smith songs. The funds we raised were topped up with US$500 from Patti Smith herself. That was a good feeling. IF YOU COULD CREATE YOUR DREAM SUPER BAND, FRONTED BY YOURSELF, WHICH MUSICIANS WOULD YOU CHOOSE? I’d simply like to be Dave in Sam & Dave during the Stax/Volt review, with Booker T. & The MG’s as the backing band, because singing ‘Hold On, I’m Coming’ within that would’ve been better than an ascension to heaven. WHEN CAN WE EXPECT A NEW ALBUM FROM YOU GUYS? Sometime between now and the fire of the sun slowly waning. The Great Kiwi Beer Festival, Sat Jan 27,

Beery Crafty

Cityscape gets stuck into the city's craft beer scene – the local events,  players, and top drops – to ensure  a well-refreshed summer. 

TOP 5 Don’t miss sampling these beaut breweries on the day: THREE BOYS The city's own Three Boys (see our chat with head brewer/owner Ralph Bungard on page 24) offers a superb range, made with the finest local ingredients. Try summery drops Wheat, Pils and Golden Ale, while the IPA caters for hop lovers.


THE LABORATORY One-off small batch real ales and lagers, barbecue treats and the odd Scotch egg! They’ll also be featuring cask-conditioned beers from The Twisted Hop Brewery, if you’re still on the fence.


he beloved annual celebration of sun and suds (of the crafty variety) that is The Great Kiwi Beer Festival returns for another epic afternoon and evening in Hagley Park this month. With a well-earned reputation as being the country’s largest outdoor beer festival (and some – in fact, us – would say the best), this epic afternoon and evening dedicated to the nation’s favourite amber liquid is heaven for hopheads. It’s celebrating its 6th year, and lucky punters get to navigate more than 300 beers and ciders on tap from 35-plus breweries ranging from big names like Monteiths, Mac’s, Tuatara and Peroni to craft beer faves such as Three Boys, Epic, Emerson’s and Panhead and down to smaller but still heavy-hitting local operators including Raindogs, Beer Baroness, Eruption Brewing and Two Thumb – you’ll find old favourites as well as plenty of brand new and limited


edition and festival special brews to try. There’s a massive range of beer styles on offer, and it’s only a shame that it’s impossible to try them all! The festival has also become synonymous with sweet New Zealand music; this year’s line-up is looking like no exception, being set to feature the Kiwi icon/national treasure that is Dave Dobbyn (see our interview with Dave on page 38) and local hardworking musical heroes The Eastern (see opposite for our interview with frontman Adam McGrath), as well as Sola Rosa, Swamp Thing, and Assembly Required. But it’s not all about sampling delicious beers while listening to killer tracks from epic bands – there’s also the chance to further your education with the cooking demonstrations and beer seminars on offer at the city’s favourite beerstravaganza. The Great Kiwi Beer Festival, Sat Jan 27, CITYSCAPE.CO.NZ January 18

SPRIG & FERN Head brewer Tracy Banner (check out our interview on page 29) has spent her life perfecting the beer brewing craft to create 100% natural real craft beer, earning Sprig & Fern a solid reputation. CASSELS & SONS Locally brewed, Cassels is crafted the way beer was hundreds of years ago. Their wood fired brew kettle makes each brew difficult, but also super good! BEER BARONESS Bold craft beers for the discerning palate. As Manager at Pomeroy's, the Baroness (a.k.a Ava Wilson) uses her years of passion to craft some brilliant brews. Find the city's best beer bastions on page 36.

ONE OF THE BOYS Cityscape caught up with Ralph Bungard, head boy at Three Boys Brewery, to talk all things suds and how he uses his science background to brew a better beer.

HOW DID YOU GET INTO THE BREWING INDUSTRY? I was late into the brewing industry in terms of career, because I spent a lot of time being a scientist. I went to the UK and worked as a scientist and loved the beer over there – loved it a lot – and came back to New Zealand about 2000; at that stage the beer selection was very poor, so I started brewing my own beer. I had a bit of a background in wine science from many years ago and then thought I’d just get into the brewing industry. It worked quite well and it was good timing – 12 years ago we were at the early stages of a small craft beer brewing renaissance in New Zealand. WHAT WAS THE ATTRACTION? The attraction was it’s a great product to make, it’s a good combination of what I had been doing as a career for a long time, it’s got lots of biochemistry, it’s got some nice engineering aspects and you start the day with these really primary ingredients like malt and hops and you end the day with, effectively, this beautiful looking product made with those natural ingredients. So it’s quite rewarding in that sense. HOW DOES YOUR SCIENCE BACKGROUND HELP YOU BREW A BETTER BEER? It’s good in many ways, because one of the best things about a science background is it teaches you to research, so you’re never afraid of not knowing things and going and finding the answer to them – that’s kinda useful. It’s great having that background; some of that biochemistry you can’t learn instantly from YouTube! You can understand when things go wrong and why they went wrong – it makes it a bit easier.




I was late into the brewing   industry in terms of career, 

because I spent a lot of time   being a scientist. 

WHERE DID THE NAME THREE BOYS COME FROM? That’s a good question that a lot of people ask and we sort of give a different answer each time depending on how we’re feeling on the day. But we really like the name because it was very nonparochial – it wasn’t like Woolston Breweries or Canterbury Breweries – and it meant in the early stages of craft brewing we could sell outside of Christchurch and people wouldn’t know that we were a Christchurch brewery. But largely it comes from I’ve got two sons and my wife’s got three boys in the house, if she counts me. YOU ARE ONE OF THE CITY’S CRAFT BEER PIONEERS; HOW DID YOU KNOW CHRISTCHURCH WAS READY FOR A LESS COMMERCIAL BEER? I think it was just that thing of coming back and realising how narrow the beer selection was in New Zealand back in those times, and on top of that Christchurch has a great beer tradition for lots of reasons. There’s the European immigration – a lot of traditional beer drinkers have come to New Zealand – and it’s the traditional malt growing area of New Zealand, so it’s been a traditional brewing and malting city for a long time. The maltworks used to be up in Heathcote Valley – it supplied most of New Zealand for years – and the water’s fantastic; we’re still creeping along at being good, but we have to work a lot harder on that in the country unfortunately. And it’s New Zealand’s second biggest city – it’s hard to live in Auckland, as we know, and it’s a lot easier to live in Christchurch.

YOU DON’T PASTEURISE YOUR BEERS AND ONLY FILTER SOME OF THEM – WHY? We filter some of our beers only because people love to see a lovely clear Pilsner. Beers are cloudy and you clear them up, but over time, because they contain protein and all those things, they’ll get a little bit hazy, so we do a little bit of filtering on lines of our Pilsners. But a lot of our beers come through unfiltered and unpasteurised, which makes it easier to make because we’re not doing those processes. It’s better for the flavour of the beer, because you haven’t got those extra processes, but the downside is that you have to drink it fresh; three years down the track, it’s going to be a different beer than what you put in the bottle. It makes beer a fresh product, which makes it great anyway. THREE BOYS CELEBRATED THEIR 12TH ANNIVERSARY THIS YEAR. WHAT WAS



THE PLAN WHEN YOU STARTED OUT? The plan was to create a viable business that we could make a living out of, which it’s done, and it’s grown over those years. It’s still a family-owned business and we still work very hard to look after our locals. Pretty much what we set out to do was to create a local brewery that the locals loved and supported and that we could make a living out of. YOUR BREWERS’ RESERVE LINE IS QUITE CREATIVE WITH SOME OF ITS FLAVOURS; WHERE YOU GET THESE IDEAS FROM? Basically there’s nothing new under the sun when it comes to beer – if you think you’ve come up with something fantastic and new, you’ll find that someone’s done it or doing somewhere. That’s more true now than ever, although a few years ago adding any new ingredients was unusual. For example, our Oyster Stout a few years ago was a very


unusual beer at its time because we actually added oysters, and we made a Coconut Milk Stout where we added coconut – 10 years ago they were outrageous beers. Whereas now, for a lot of craft brewers, particularly smaller ones, you can put anything into it – from ants and grasshoppers, whatever you like. SO WHY DID YOU PUT OYSTERS IN THE BEER, AND HAD IT BEEN DONE BEFORE? Well it sort of had and it hadn’t – oyster stouts are a tradition like oatmeal and milk stouts, so they came in those vein of stouts. People had added those ingredients in because stouts were perceived to be a health drink, being healthy and with high levels in iron – it doesn’t actually have higher levels than any other beers! – but it was the perception for those beers, even to the point where they were prescribed in old people’s homes and also for pregnant women who were low in iron. So they were always a ‘health drink’ and oyster stout had been around, but over the years the actual adding of oysters had dropped off. There was nobody else in the world adding oysters when we started adding them. There was Marston’s Oyster Stout in the UK that I can think of, but they had stopped adding oysters – they just had on the label that it was good for drinking with oysters! So we were really bringing back an old tradition, and the nice thing about that was it was seasonal and it’s kind of nice having something that is seasonal in a world where

everything seasonal seems to have disappeared – you can go into the supermarket and get your strawberries in June, your tomatoes in August. We keep it really seasonal; we start brewing when the Foveaux Strait oyster season starts, and stop when it finishes. HAVE THERE BEEN ANY COMBOS THAT HAVEN’T WORKED SO WELL? It seems you can make anything and somewhere someone will love it and someone will hate it, I guess it’s the nature of the world. With social media, in particular, everyone feels like they need to comment regardless. But we did once make a Blackball Stout with the old fashioned hardboiled lolly – it has a minty, unusual flavour. We made it for a themed festival, something to do with the All Blacks or World Cup, so we thought Blackballs and it was … interesting. Somebody still emails us asking if we’ll make it again. TELL US ABOUT YOUR FORAY INTO CIDER. Yes, we are just having a wee foray into cider. We haven’t made cider in the past and part of the reason for that is we’ve been too busy making beer to make cider, but we’re getting more and more demand for it. And the fact is that you can make a craft cider, something that people can drink now that’s not sweet like some of the commercial ones. I’ve always loved ciders, particularly coming out of the UK for all those years – there are some really good craft-made ciders around now and we want

Stouts were perceived to be a health drink ... even to the point   where they were prescribed in old people’s homes 



to get in there: it helps our customers because they come to us and they want a selection of beers and they’ll always ask “And have you got cider?”, as ciders on tap are so common now. We’re going to make it more crafty, so it’s going to be dry. This first one is coming out with a little bit of cucumber in it hidden away in the background, which really freshens it up and makes it nice and summery. WHAT’S THE SECRET TO MAKING A KILLER CRAFT BEER? For us it’s having a bit of fun and making those really interesting beers. But also, particularly for us now as a bigger brewery that has been around a long time, it’s about making a really consistently good craft beer. A killer craft beer is hard to define; as I say people will like anything, like a Blackball Stout. We really want to kill it when we make something, so that people aren’t too afraid to try it because it’s a Three Boys beer and they’re guaranteed it’ll be good quality and be consistent. And I think it’s worked well with us in the past, keeping that consistency really high, because the temptation is when you’re a small business and you have a bit of a muck up you say “Oh well, that’ll do” and bottle it. And that’s a terrible thing to do because it means if a lot of people don’t like it, or notice that there’s something wrong with it, then next time they see your brand they’ll go “Um, not sure I’m going to spray $15 on a pint of that and roll the dice”, so we try to avoid that. We do make killer beers because we work really hard to get that consistency, but also to make them, particularly for our Pilsner,


IPA and core beers, really good balanced beers. The secret to longevity for us has been to make those beers that are fantastically beautiful beers where people will come in and have three pints rather than half a pint and they’ll come back the next night and have another pint – make them their go-to beers, if you like. WHAT’S THE BEST AND WORST THING ABOUT YOUR JOB? The best thing is you get to enjoy a beer at the end of the day, for sure. The beer industry is a good industry because it full of people who are a good combination of practical and – I don’t want to use the words “down-to-earth”, but beer is the people’s drink in a funny way, and even though a bit of pompousness has crept into the industry, it’s not generally from the people involved in it. They’re really good people to work with are friendly and generous. The worst thing about it, if you’re a brewer, and I do less of it these days, is you spend 95 per cent of your time cleaning. The romance of being a brewer is a bit like the romance of being a winemaker – it’s pretty fictitious. You spend most of your time lugging stuff around and cleaning. YOU MUST BE POPULAR OVER THE BBQ SEASON – HOW DO YOU JUGGLE ALL THE INVITES? I’ve become less and less social as I’ve become older. I’m quite antisocial now according to everybody – and I think that’s probably a response to that because the problem you have when you’re in the beer industry is that you go out and people are having a BBQ and they

The worst thing about it, if you’re a brewer, and I do less of it   these days, is you spend 95 per cent of your time cleaning.  want to talk about beer and it’s like “Oh no, I have to answer all the same questions again for different people”. And that’s the real hassle with it, because people want to ask you about work all the time and that’s cool, because that’s why they love it and they are passionate about it. But that’s part of the reason you go out, so you can switch off and not think about it! TELL US ABOUT YOUR FAVOURITE BEER AND FOOD MATCH. That’s a hard one because it changes from season to season. Certainly this time of year, BBQ season, you can’t really beat something like the IPA with a BBQ, because you get those lovely sweet malty flavours that go with the sweet caramelisation that happens with a BBQ. Likewise you go into winter and you’ve got the fantastic darker beers – Oyster Stout and venison go incredibly well together. WHAT’S THE NEXT BIG THING IN CRAFT BEER? Incredibly cloudy beers are in at the moment – almost mud cloudy – that’s the latest trend through North America and the UK. That’ll become popular, but for a lot of people it’s off-putting, because for them part of drinking a beer is the beauty of a clear, lovely looking beer. The next big thing is a lot of brew pumps, and because there are a lot of breweries in New Zealand, I think there’ll be a divvying up of the industry



towards very small players – just brewing in pubs, which is quite common around North America which is a more mature market. For guys like us we’ll probably stay on the other end of the spectrum, a moderatelysized supply brewery, so you’ll have a little gap in the middle where you won’t have as many small breweries trying to compete in our space, but you’ll have a lot of people brewing on-site. WHAT WILL YOU BE DRINKING THIS SUMMER? I’m really looking forward to our Smashing Cider coming along, so I’ll be drinking a bit of that. It’s quite old fashioned, because we want to be a bit more going back to old fashioned ciders, and with the cucumber in it we’ve got a bit of a theme going on. Imagine a traditional English cricket ground and cucumber sandwiches; the ‘smashing’ works with that because it’s such an English saying, and it’s quite a nice mix-up because you mash in when you make beer. Other than that we’ve got a really nice Citra Pils on at the moment, which is like our Pilsner but a bit lighter in the body with a hop called Citra which makes it really peachy – that’s a great summer beer! Three Boys Brewery, 592 Ferry Road,


I also felt it was the right time    for an ‘in house’ Dux crew   takeover of the beer. 

GOOD SPIRITS Cityscape catches up with Ghost Brewing’s Muz Moeller, the man behind the local badge haunting some of the city’s top brews, and mastermind for the iconic Dux range of beers.

YOU LOOK AFTER THE FAMED DUX RANGE; WHAT SORT OF PRESSURE WAS THERE WHEN YOU TOOK IT ON? I was lucky. Ghost Brewing started at a time when Wigram Brewing Company were brewing the Dux range, and we hired the brewer that was working for them to brew that range. Timing was on point. I didn’t feel any pressure. I also felt it was the right time for an ‘in house’ Dux crew takeover of the beer. THE RECIPE TO THE ICONIC GINGER TOM BEER WAS LOST IN THE EARTHQUAKE – HOW DID YOU GO ABOUT RECREATING IT? Yes, the recipe was lost... our brewer redesigned it with the help of Coops from Wigram Brewing Company, and I think he nailed it. I personally think it’s never been better. We recently found an old diary thanks to Richard Sinke, with an original recipe (we think)... I believe our modification has kept it in check with the old vibes, but brought it into the modern brewing world.

WHAT’S THE SECRET TO CREATING THAT GREAT, WARMING HUM YOU GET WITH GT? We kept adding more ginger until we got the nod from Tristin Anderson (Dux Executive Chef) – once I got the, “Muz, it’s good”, I knew it was right. Always ask a regular if you want to know if your beer is on point, good or not. It’s never had more ginger in it when you compare 2017 to the history of the beer. WHAT NEW BEERS ARE YOU WORKING ON? We made an East Coast IPA with Sean from Raindogs – it was an unfiltered 6.5% offering that was very successful. There’s still around four kegs floating around out there in the bars. We’ll also bring back a new version of our Hefe Weizen in February. I made a brown porter with Sam from Vulcan Brewery which will we will bring out for a party, and I plan to make a new APA in my garage on Boxing Day. Will let you know how I go! WHAT ATTRACTED YOU TO THE BREWING INDUSTRY? The main attraction was getting to work with my friend and business partner Julian



Sinke. He is a very key person in my life and someone I lean on for inspiration, support and business acumen. He’s a weapon... that said, I forgive him that he likes basketball. WHAT’S THE SECRET TO CREATING A KILLER CRAFT BEER? I personally think it’s all about timing. Sours seem to be all the rage at the minute. East Coast Pale Ales are another. I also personally think it’s all about having a tap badge that states what it is and the beer delivers. A great example of this is the Three Boys’ Sea Salt and Toffee Ale, that beer is next-level and delivered on its name. Craft beer is just beer for the people – I think listening to the people is key to designing ‘killer’ beers. WHAT WILL YOU BE DRINKING THIS SUMMER? Like in any season, those who know me well know I love my wheat beers. I will definitely be found drinking Three Boys’ Wheat, Raindogs’ Beached As, and our own new formula of the Delicious Hefe Weizen. I’m also a fan of Wieckse Witte (Holland) and Hoegaarden (Belgium) when I can find it. Dux Central, 6 Poplar Street,


BEER PIONEER Cityscape caught up with the ‘Mother of New Zealand Brewing’ Tracy Banner, owner and head brewer at Sprig & Fern Brewery, on her 35 years in the brewing industry both in New Zealand and in England, and what she’ll be drinking this summer.

THIS YEAR YOU CELEBRATE 35 YEARS IN THE BREWING INDUSTRY BOTH IN THE UK AND IN NZ. WHAT ARE SOME OF THE NOTABLE/BIGGEST CHANGES YOU’VE NOTICED WITHIN THE INDUSTRY DURING THAT TIME? When I started in the 80s it was the bigger players/brewing giants and mainstream products. When I came to New Zealand in the early 90s the beer selection was very mainstream – you had your Steinlager, Rheineck and Double Brown. Myself and a handful of other brewers started the craft beer revolution. I went into a bottle store before I started working at Lion and bought some beers and found them to be quite thin and quite sweet. Twelve months after, I started working at Macs in Nelson and we started looking into craft and more flavoursome beers. Around that time Emerson’s and Harrington’s were proudly craft beers also. But craft beer really started to hit in the last 10 years. WHAT ATTRACTED YOU TO THE INDUSTRY? I left school as a 16-year-old and I had done well in languages and science, so I followed the science and worked in the lab of one of the brewing giants in the UK. I would analyse every aspect of beer you could think of. The company wanted me to further my education so they sent me to the local polytech for 2 days a week for 4 years and the rest is history. I’m still as passionate and driven about it after 35 years in brewing. IN THE EARLY DAYS, WHAT WAS IT LIKE BEING A WOMAN IN WHAT WAS QUITE A MALE-DOMINATED INDUSTRY? It was hard in the 80s. Men would stand there with their hands in their pockets

watching me roll big 163-litre barrels; I had to roll and then upend them to get the sample out and then return them while the men watched. It was part of the job and I thought ‘Just get on with it, Tracy’. It wouldn’t happen today, due to health and safety, but also a lot has changed since then. YOU’RE A PIONEER IN THE NEW ZEALAND CRAFT BEER SCENE, HAVING BEEN DUBBED THE ‘MOTHER OF NEW ZEALAND BREWING’ – HOW DID YOU KNOW NZ WAS READY FOR LESS COMMERCIAL BEER? I guess it was after that trip to the bottle store all those years ago. I came from a country where there were lots of different beer styles. What has changed is the number of women who have moved from drinking wine to beer. People used to think beer was too bitter for women, but that’s changed. AND HOW DO YOU LIKE THE TITLE? It makes me laugh – as long as they don’t call me the grandmother! No, I’m very, very proud and I have a nice medal that the Brewers Guild of New Zealand gave me as the first Honorary Member.

WHAT INSPIRES YOUR LIMITED RELEASES? I like to do styles we haven’t made before. When I’m developing a recipe, I’m thinking about the types of hops and malt we could use, I can taste it in my mind. I’m working on our next Limited Releases now, which will include our Harvest Pilsner [New Zealand’s highest awarded Pilsner with four golds in four years], a fresh hop Pilsner – we are about 20 minutes from the hops field so the hops are extremely fresh! WHAT’S THE SECRET TO MAKING A KILLER CRAFT BEER? It needs to be well made, with good balance and good drinkability. For me it’s being able to have a glass and then thinking ‘You know, I’d love another’ – not leaving a quarter of a glass behind. WHAT WILL YOU BE DRINKING THIS SUMMER? If this weather continues it will be our Pilsner and/or our Tasman Reserve premium lager, which is quite fruity with notes of passionfruit – it’s just a really beautiful beer. Merivale Sprig & Fern Tavern, 7 St Albans Street,

When I came to New Zealand in the early 90s the beer selection   was very mainstream ... Steinlager, Rheineck and Double Brown.  29




Our picks of the best flicks, music and stuff to read.

I, TONYA Margot Robbie’s meteoric rise up the Hollywood ranks continues in this biopic that’s already attracting Oscar talk. The former Neighbours star takes the title role as disgraced figure skater Tonya Harding, whose arranged knee-clubbing of Olympic teammate and rival Nancy Kerrigan in 1994 is the stuff of lurid tabloid legend. The film is shot through with black humour without losing sight of the story’s more tragic elements, and Robbie’s not the only one scoring critical props: look out for a scene-stealing performance from The West Wing and Mom vet Allison Janney as Tonya’s Mum-from-Hell.


Image: NEON


THE POST Some serious Hollywood star power combines in Steven Spielberg’s 70s-set The Post, with ‘The Beard’ shepherding Meryl Streep and Tom Hanks in a docudrama looking at The Washington Post’s coverage of the Pentagon Papers, which blew the lid on many of the country’s clandestine activities in the Vietnam War. Kate Graham (Streep), the first female newspaper publisher in the US, and hard-driving editor Ben Bradlee (Hanks) join an unprecedented battle between journalist and government in this bustlingly entertaining – and timely – tale of the events that shifted American journalism’s relationship to power.

Jessica Chastain turns out (yet another) show-stopping performance in this cinematic retelling of the true story of Molly Bloom, an Olympic-class skier who ran the world’s most exclusive high-stakes poker game and became an FBI target. Written and helmed by TV maestro Aaron Sorkin, who directs a feature for the first time, the film follows Molly (Chastain) as she establishes an underground poker empire for Hollywood celebrities, athletes, business tycoons, and finally – and unbeknownst to her – the Russian mob. As the FBI close in, Molly’s only ally is her defence lawyer Charlie Jaffey (Idris Elba). Variety’s called it “a dense, dynamic, compulsively entertaining affair”.

WIN! We’ve got 2 double passes to The Post to giveaway. To enter, send us an email to with ‘Post’ in the subject line and tell us your fave Spielberg movie. Entries close January 11.

WIN! We’ve got 2 double passes to Molly’s Game to giveaway. To enter, send us an email to with ‘Molly’ in the subject line and tell us your fave Jessica Chastain movie. Entries close January 31.

DVD: WARU Premiering at the 2017 New Zealand Film Festival, Waru is a powerful, thought-provoking story from eight female Maori directors. Each contributed a short film; these combine as a continuous story unfolding around the tangi of a small boy (Waru) who died at the hands of his caregiver. WIN! We have 3 copies of Waru to giveaway. To enter, send us an email to with ‘Waru’ in the subject line and tell us your favourite female director. Entries close January 31.





The killer tracks on high-rotation in the Cityscape office.

WEEZER ‘Feels Like Summer’ Pacific Daydream


Recorded following her move from Los Angeles to New York, Kimbra’s first drop since 2014’s The Golden Echo sees the Kiwi singersongwriter trying something a bit bolder, completely changing up her sound: in her own words she’s been “…hunting more for a core emotion that unfolded with texture and mystery”. You can get a feel for things from first single releases ‘Everybody Knows’ and ‘Top of The World’; the first incorporating slick, 80s-infused electronic synths that help to create a grittier pop sound, with lyrics speaking of maturing after a relationship that’s left you hurt, while the quite-different latter is a funky, victorious (if angst-tinged) step into the future with a strong hip-hop influence.



Eminem may have dropped off the radar a bit, popping his head up only occasionally to turn heads with a rap/rant about President Trump or nab some cash from the National Party, but he’s

been beavering away on new album Revival, which taps everyone from Beyoncé to Pink and Ed Sheeran (yes, that Ed Sheeran), who knocked out his parts of their unlikely colab while staying at Russell Crowe’s house. The Queen-B featuring and deeply personal ‘Walk on Water’ has certainly already attracted plenty of attention, and recent second single ‘Untouchable’ features a seemingly newly-woke Eminem wading into Stateside controversies like white privilege and police brutality in a full blown civil rights song.

HERE COME THE RUNTS, AWOLNATION The electronic LA rockers who went gigantic with smash hit ‘Sail’ drop their third studio album this month; if you haven’t heard catchy early banger ‘Passion’ yet, you might want to look it up on YouTube, as the music video that features Brazilian skateboarder Og de Souza, who lost the use of his legs as a child, is a gorgeously shot and inspiring goodie that’ll put your own life challenges in perspective.

ARCADE FIRE ‘Creature Comfort’ Everything Now

PORTUGAL. THE MAN ‘Live in the Moment’ Woodstock





Noted television critic Wichtel sets out to discover what happened to her father, a Polish Jew who never followed his family to New Zealand after surviving the Holocaust in this poignant, gripping true story that’s longlisted in this year’s Ockham NZ Book Awards.

The Greek legends get the Stephen Fry treatment in the writer, actor and TV personality’s typically warm, wry and humorous style, complete with 34 famous illustrations of myths from classical art and old masters.



to come in and pull us off, and in the next port the whole ship was arrested for payment for surety of salvage – that was pretty full on! I continued on for 5 years with them before coming back to New Zealand. WHAT DOES THE JOB INVOLVE? In New Zealand, any ship over 40 metres in length or 500 tonnes gross requires a pilot to take the con of the ship – we’ve got local knowledge of the port and we know how the tugs operate. We go out to the ship and climb up the ladder on the side, greet the captain and get the details of the ship. We tell them where they’ll be berthing, the pilot takes the con and I give the helm orders and engine orders – talking to the tugs, the guys on the wharf and advising the pilot. WHAT'S IT LIKE BEING ONE OF THE FEW WOMEN IN A MALE-DOMINATED FIELD? It hasn’t been too bad, mainly because I’m bigger than most of them! As long as you get stuck in and do the job, there might be a bit of resistance at first, but if they see you doing the job then things work out. LOCAL IDENTITY

Something in the Water

Cityscape hits the high seas with New Zealand’s first and only female marine pilot and Lyttelton identity Joanne Laing to talk charting your own course.

WHAT ATTRACTED YOU TO THE SEA? Growing up in Lyttelton I was involved in the Sea Scouts. We used to go sailing and rowing on the harbour. My brother was at sea and my father was involved in the industry. We spent our holidays at Stewart Island; that was influential in me going to sea, as I learned how to row a boat there. HOW DID YOU BECOME A MARINE PILOT? When I left school I did a year at polytechnic doing a science technician’s course and Dad showed me a picture of Rosie Yeandle in an article – she was the first woman to go to sea in New Zealand – and said “They’re taking on women, why don’t you try this?” I didn’t really do too much about it; then two other guys from Lyttelton were quite keen and we got together and applied and were accepted. I did a three year apprenticeship as an apprentice deck cadet with the Union Steam Ship Company. You did everything from painting, cleaning and tying knots through to study, and you had to complete so much time at sea before sitting your Second Mate

Foreign Going Certificate. Once I got that, I was made redundant! Then I got a job with P&O New Zealand on a container ship running between New Zealand and Japan as Third Mate. After I did my Chief Mate Foreign Going Certificate I joined Jardine Shipping on general cargo ships around the world. I think the first ship I joined was as Second Mate; you’re in charge of all the passage planning, and we were going up the Amazon River and it was all unmapped. In 1990 I had enough sea time to do my Masters Certificate – it takes about 10 years. After years of travelling I decided to get a job back home in Lyttelton as a pilot in 1997. TELL US ABOUT YOUR FIRST COMMAND. My first ship as captain was with Jardine in 1993. I joined the ship in Gothenburg in Sweden, we went down to Antwerp and the other captain handed over command to me as we were leaving Antwerp under pilotage and we ran aground in the Western Scheldt River about three hours after I first took command. We had to get salvage tugs



WHAT ADVICE WOULD YOU GIVE YOUNG WOMEN LOOKING TO GET INTO THE INDUSTRY? It’s a great industry and it’s changed so much in the last 36 years since I went to sea. Back then it was huge thing to phone home when you made port; nowadays most ships have WiFi and you’re sending emails!


We’re in the middle of summer, and that means it’s time to take full advantage by getting out and enjoying the sun-kissed good times our city can provide. Not sure where to start? Here’s our summer gift to you – a rundown on the city’s top food and drink options for some sunny season goodness. Whether it’s a craft beer with friends on a warm evening, a pleasant drive to a top spot, or a monster ice cream with the kids, you’ve got options for days. Get out there and enjoy your city, Christchurch!

SUMMER LICKS WOK IT TO ME The newbie Asian street food purveyors are home to Hong Kong-style Bubble Waffles, wrapped around your choice of delicious ice cream (pictured). ROLLICKIN’ GELATO Making gelato with only the good stuff, Rollickin’ Gelato serves up not only sensational gelato in flavours like Pop’s Lemon Pie, Peanut Butter & Jelly and Black Forest, but some awesome sorbet too. UTOPIA ICE This brand new ice cream shop perfectly positioned in Wakefield Avenue near Sumner Beach takes ice cream seriously, with their own unique, handmade flavours like Blueberry & Peppermint with Dark Chocolate, Coconut & Cacao Nibs. Yum. VANILLA ICES You’ll find this city legend and its secret recipe (which dates back to 1907!) parked up in its temporary spot outside the Piano on Armagh Street, just up from Victoria Square. Get the raspberry sauce!




DESIGNER BURGERS SLIDEYS Slideys at The Colombo serve up delectable gourmet sliders like ‘Son Of A Piglet’ (12-hour pulled pork, apple, relish, and coleslaw) and ‘The Birdie’ (chicken with chipotle mayonnaise, red pepper and jalapeno) – try at least two flavours! MERRIN STREET BREWERY BAR The burgers here are monsters, and there’s one to suit every mood – opt for the classic beef with crispy bacon, cheddar cheese and beer-battered onion rings, or take it offshore with the beer-battered market fish, crisp

salad, Swiss cheese and house-made tartare sauce. MERIVALE SPRIG & FERN There’s more gastro-pub goodness at the new Sprig & Fern, which has an entire range of gourmet burgers. They’re all winners, but we’d especially highlight The Studholme – venison with roasted onions and peppers baked with mozzarella. ROCKSTAR PIZZA & DRINK PARLOUR Rockstar’s classic American cheeseburger (pictured) shouldn’t be missed. Start with Wakanui grass-fed beef pattie, cheese, house pickles, tomato sauce and load it up with extras like bacon and cigar onions to take it next-level.

FRIDAY AFTERNOON DRINKS NO. 4 BAR & RESTAURANT The combination of No.4’s deck (pictured top), beers and legendary ‘No. 4 Plank’ platter have been making Christchurch summers better for years. Tap their Boss’ Shout every Friday for great drinks specials. LITTLE NEIGHBOURHOOD An oasis on urban Victoria Street, Little Neighbourhood’s garden-y ambience is perfect to relax in and watch the world go by. Order the crew a couple of their seriously good pizzas and some bubbles or a cocktail. FAT EDDIES The pre-quake jazz bar fave is back! Warm up for live music from 7:30pm with Fat Eddie’s Rum Punch (made with ‘Appleton Signature Blend, fresh lime juice, bitters and sweet love’) and order the table up a charcuterie board. VESUVIO The tapas Vesuvio fires out from their chargrill are perfect for a summer sharing session; throw in an impressive wine selection, craft beers on tap and live music, and you’ve got a top spot to while away many a pleasant summer hour. BARETTA The Italian-inspired plaza here is the perfect place to chill out with a Peroni and some of their seriously tasty platters and pizzas. Hang around for live music and DJs later on!

FAMILY AFFAIR SPAGALIMIS Spagalimis has not only got a pizza for the fussiest eater in your whanau (some 30+ varieties in all – and literally everyone loves the chips!), but their central city flagship in Ironside House is also the perfect place for a clan gathering, with the outdoor deck area a top summer spot for a family occasion. COCOPELLI Another top pizza spot with an al fresco option for those warm summer evenings, this Palms fave also offers plenty of a la carte options for those who fancy something a bit different – perhaps a pasta or steak – as well as a dedicated kids’ menu that’s sure to keep your little ones happy. CAFÉ VALENTINO (Pictured right) A Christchurch hospo legend for a reason – the food is excellent and the welcome is warm. Their huge range of pizzas and pastas has something for everyone (and is ideal for sharing) and the convivial, bubbly atmosphere is perfect for your big catch-up.





ASIAN FARE BAMBOOZLE Asian fusion reigns supreme here: head chef Phillip Kraal’s stunning menu of unique dishes is inspired by an innovative mix of oriental and European cuisines and bolstered by a fantastic New Zealand wine list. Add kitchen theatrics from the open kitchen and a chilled cosmopolitan vibe; time to settle in for the night. Can’t decide? Tap the Bamboozle Dog’s Breakfast for a showcase of their culinary expertise. KING OF SNAKE (Pictured above) Equal measures chic sophistication and rock

star swag, King of Snake is a flawless union of slick fit-out, top-of-the-game Asian fusion fare (like the deservedlyfamous flavour bomb that is their spinach leaf and the painstakingly prepared crispy pressed half duck), exquisite cocktails (don’t miss the King of Snake!) and über professional service. KUM PUN THAI Offering intimate dining in a relaxed environment, Kum Pun Thai’s wide variety of classic Thai food and flavours has something for everyone. Gather friends or family for a memorable dinner 7 days, or step up your lunch time in a big way during the working week.



Universo Brasserie & Bar’s next-level dining and out-of-this-world cocktails are enhanced with live music on Friday and Sunday afternoons. Head portside to Freemans on sunny Sundays for live jazz on the primo deck space over a platter or authentic Italian-style pizza and pasta. In the central city from Thursday to Sunday, Stranges Lane commences rockin’ with live music aplenty at both the Creole-flavoured Orleans and the urban sophistication of Strange & Co, and at Dux Central (pictured below) there’s live sets, DJs and jazz to suit the time of week and enhance your glass of Ginger Tom as you tuck into some delicious shared plates or a platter or pizza.


BEER BASTIONS Join the craft beer revolution at these excellent beer bastions around the city. POMEROY’S OLD BREWERY INN The team at Pom’s continue mid-19th century brewery traditions established by their building’s original owners, Wards Brewery, serving their own Pomeroy’s craft beer on tap alongside some of the country’s top boutique and craft brews and international stars.

SECRET GARDENS UNTOUCHED WORLD NATIVE GARDEN CAFÉ The extremely pleasant garden at Untouched World is a peaceful escape; bliss out in this calm oasis with breakfast or lunch hits like the warm potato and smoked free-range ham hock salad or simply a fantastic coffee. UNDER THE RED VERANDAH When ‘verandah’ is in the name, you know it’s a good place to get some fresh air; the charming courtyard at UTRV is ready and waiting for you to retreat there with some of their top-drawer cabinet food or a tasty item from their breakfast or lunch menus. CHRISTCHURCH ADVENTURE PARK Perched in pine forest at the foot of the park, the Christchurch Adventure Park’s village café has a giant deck that’s perfect for a relaxing drink or meal whether you’re tackling the Park’s adventures or not!

DUX DINE The sun-drenched verandah and sheltered courtyard garden attached to Dux Dine’s Riccarton villa (pictured top) are some of the city’s best spaces to dine outdoors. Wait for good weather, find some good company, then tuck into their legendary seafood and vegetarian dishes any time from morning to night. THE HERB CENTRE Relax in The Herb Centre’s fragrant herb garden with some of their excellent, summery wholefoods fare – there’s vegan, gluten-free and dairy-free options aplenty as well as a range of drinks perfect for a warm arvo – hydrate with their Lemon Zinger or Elderflower Fizz. VALLEY INN TAVERN The Valley Inn Tavern offers a chance to relax in a peaceful courtyard near the same spot where travellers to Lyttelton used to stop to water their horses. Kick back under the stately old pepper trees with a pint of Monteith’s and an antipasto platter and have a chinwag.

FLIGHTS OF FANCY PESCATORE Pescatore’s luxurious, modern space in The George plays host to premium seafood dining that’s a cut above (pictured left). Opt for the 5 or 7 course degustation menus or their limited menu specials and enjoy what Wine Spectator magazine has labelled one of the finest restaurant wine selections in the world. CHILLINGWORTH ROAD Chillingworth Road has been turning heads for a while now with the stunning quality of their dining experience. Their degustation-only dining room offers 5, 7 or 9 course options with an array of exciting and ever-changing options that make the most of outstanding local ingredients.



MOON UNDER WATER Look out for this brand new establishment in Somerfield Street, a dedicated craft beer bar opening this month and set to rotate 12 taps of the finest craft brews and aiming for a genuinely welcoming feel inspired by European community pub traditions. SPRIG & FERN The award winning Nelson brews are finally available on tap on the regular with the opening of a Merivale branch of their popular brew pubs (yuss) – hit them up in St Albans Street to enjoy classic Sprig & Fern appeal with a Christchurch twist. DUX CENTRAL As serious a beer bar as you’ll find in the city; at their aptly named Brew Bar, you’ll find their own enduring favourites on tap, as well as an enormous selection of other craft beers from New Zealand and around the world – it can be hard to choose! CBK Beer lovers will definitely find it worth making a little trip north to the satellite town of Kaiapoi to find CBK, the Craft Bar & Kitchen – they curate a collection of some 60 of NZ’s finest craft beers on tap and by the bottle. TWISTED HOP GASTRO PUB Discover the Hop’s own outstanding hand-pulled English-style real ales in Woolston, with an ever-changing range of guest beers and ciders on tap keeping things fresh. In addition, they’ve got a wide range of further craft beers from New Zealand and overseas by the bottle or can. THE BREWERY The Tannery is home to popular local brewers Cassels & Sons, who brew up award-winning keg beers and real ales on site in a wide variety – up to 12 brews are available all year round, with guest beers and ciders too. FILLERIES Grab a rigger and hit craft beer filleries Punky Brewster and Fillosophy. Garth’s Peterson’s passion project in Sydenham, The Beer Library, offers the largest selection of craft beer in the region; you need to investigate!

BRUNCH SPOTS UNCOMMON Melding Melbourne cool with swag for days, Uncommon serves up some seriously tasty café eats, including the famous breakfast board, which features their slow-poached eggs. LITTLE POM’S (Pictured below) Little Pom’s has rightly carved out a name for itself as an epic brunch spot. Their tasty and nutritious fare features go-to brunch offerings that include the sensational Little Pom’s Benny. CAFÉ RAEWARD Café Raeward whips top ingredients from next-door Raeward Fresh into the likes of their poached free-range eggs on Turkish bread with avocado, basil, and dukkah; now that’s breakfast. UNKNOWN CHAPTER COFFEE ROASTERS Effortless cool prevails here: try the French toast with berry marscarpone-filled brioche and free range bacon, yoghurt, and berry compote, all shined off with maple syrup and toasted almonds. HELLO SUNDAY This former church on Elgin Street in Sydenham now offers some of the city’s finest brunch offerings. Expect inspired seasonal eats that are so good that if you’re not in early (or later in the day) it’s likely you’ll be waiting (but it’s worth it!).

GRAPE ESCAPES PEGASUS BAY (Pictured above) There’s accolades galore for this North Canterbury fave, which pairs local ingredients with their equally-lauded wines. Select your wine to lunch with after a tasting, or leave it to the experts and enjoy the professionally-paired suggestion from the menu. WAIPARA HILLS Making the most of views of verdant vineyards and lush hillsides, Waipara Hills’ iconic building is the region’s home of rich aromatic wines, including chardonnay, pinot gris, riesling, sauvignon blanc and pinot noir, plus tasty bistro-style meals. BLACK ESTATE The family at Black Estate turn out gong-collecting wines from organic and biodynamic handpicked fruit. Their funky hilltop Tasting Room & Eatery rocks killer views and fine, locally sourced fare.

HIGH TEA Mona Vale Homestead & Pantry combines history and towering tiers of gourmet goodies (pictured right); its gorgeous Fendalton gardens are the perfectly English spot in which to enjoy them. Market Place at the Crowne Plaza Christchurch too take tea to new heights, with their own pearl-clutchingly glamorous high teas; think premium T2 teas and/or Te Hana Reserve Bubbles with dainty sandwiches, golden pastries and exquisite confections.






This striking new slider bar at The Colombo has a fresh take on creating bite-sized sliders. With inspiration from Europe they’re simply delicious, flavourful and filling. Come “get Slidey”. The Colombo, 363 Colombo Street, 03 377 1368

The latest addition to the city’s craft beer scene, this community focussed pub is like your 2nd living room. The vibe is relaxed, with a tapas menu designed to share over a good chat and fantastic local beverages. 152 Somerfield Street 03 337 1961



Loyal Subject Cityscape chats with the national treasure/epic legend that is Dave Dobbyn, who last year celebrated 40 years of making killer music, and headlines The Great Kiwi Beer Festival this month.

WHAT HAS BEEN YOUR CONTINUING ATTRACTION WITH MUSIC OVER THE YEARS? Well, it’s like water for me. Just got to have it. There’s always something ringing in my head, just aching to get out. HOW DID TH’ DUDES COME ABOUT? Three of us were pals from school and formed in 1976. Peter Urlich, Ian Morris and me, then came Bruce Hambling and Les White. ‘BE MINE TONIGHT’ SMASHED IT AT THE 1979 NATIONAL MUSIC AWARDS – WHAT WAS THAT MOMENT LIKE? It was a blast to win at the awards. We were all on a high. We’d got better at playing from so many gigs. So when we recorded, it was primarily to get our songs to radio. IF YOU COULD GO BACK AND GIVE YOUNG DAVE SOME ADVICE THE MORNING AFTER THE AWARDS, WHAT WOULD IT BE? Get a haircut and a job, man. BACK THEN, WHAT WAS THE PLAN? No plan. Just play and play and record and play some more. I thought we were in it for life. IF YOU HAD TO PICK A FAVOURITE TRACK FROM YOUR EPIC BACK CATALOGUE, WHAT WOULD IT BE? That’s hard. But for the exercise I’d say ‘Welcome Home’, because it seemed to give people a voice. ‘LOYAL’ IS ONE OF THE MANY NATIONAL ANTHEMS YOU’VE PENNED – WHAT’S IT LIKE HAVING AN ENTIRE AUDIENCE SING ALONG WITH YOU? Amazing feeling really, and one I never take for granted – you know you have to earn it.

CAN YOU TELL US ABOUT YOUR WEIRDEST FAN REQUEST? Yes. “Could you please sign my microwave”, Taihape 2008.

WHAT ALBUM DO YOU HAVE ON HIGH-ROTATION AT THE MOMENT? Township Jazz ‘N’ Jive. It makes the family happy.


TELL US ABOUT YOUR FAVOURITE MUSICAL COLAB. Definitely working with Sam Scott and Luke Buda on my last album Harmony House. We co-wrote some songs and I have a huge amount of respect for them.

YOU’RE HEADLINING THE GREAT KIWI BEER FESTIVAL – WHAT HAVE YOU GOT IN STORE FOR US? We will definitely rock you! I’ve got a sure-fire set that’s full of favourites. No obscure jazz tunes this time. WHERE IS YOUR SLICE OF HEAVEN? She’s in bed with a shocking cold at the moment.

HAVE YOU EVER SUFFERED STAGE FRIGHT? Yes, terribly. Then someone told me that stage fright is just excitement plus adrenaline. Bingo, cured! WHAT ARE YOU LOOKING FORWARD TO DOING WHILE YOU’RE IN CHRISTCHURCH? I will be very focused on the festival show. That’s everything.

The Great Kiwi Beer Festival, Sat Jan 27, 38


Cityscape Issue 05 January 2018  
Cityscape Issue 05 January 2018  

Cityscape's monthly magazine is the ultimate, on-the-ground guide, featuring the hottest gigs, events, concerts and up-to-the-minute happeni...