CHEF OF THE MONTH – SIMON LEVY an animal testicle as most of our guests initially think,” he grins. The braised beef cheek-filled donuts with a sugar glaze, hazelnut praline and puffed beef tendon that arrive after their order are a pleasant surprise. Once proved and filled these are served with fresh cooking juices poured over the top at the restaurant table. Simon and Lisa, a Kiwi, met while working in London’s oldest restaurant, Rules Restaurant. They later married and after Harry arrived New Zealand looked like the perfect family lifestyle. Hawkes Bay-raised Lisa’s parents moved to Christchurch eight years ago, two years after the Canterbury earthquakes. Simon worked in a few local restaurants while he and Lisa got a feel for the New Zealand market at the time, all the while preparing to open their own restaurant. “That first week we were here I asked somebody where we could go
Lisa and Simon Levy - finding happiness in food that has flavour and texture.
to eat and drink and have a fun night out in Christchurch and I was told you have to go to Auckland, Wellington or Queenstown as there was nothing here,” says Simon. “I thought, this is such a beautiful region, with such beautiful produce and a big population – why? The New York Times had said Christchurch was one of the most watched cities and the sky was the limit, so that was enough for me,” says Simon. He attributes his cooking success to hard work, long hours and dedication, but he’s not sitting back to enjoy the spoils just yet. Simon and Lisa are opening a second Christchurch restaurant, Hali, in The Crossings in the central city, a few months behind schedule due to the Covid crisis. It’ll be a seafood bistro and cocktail lounge spread across two floors, catering all up for 120 with the restaurant seating 55.
“We will serve meat and steak, but we aim for this to be a prominent seafood bistro,” says Simon. “We want to show what the sea has to offer. New Zealand is two islands surrounded by the sea. We have so many good flavours and produce to showcase.” “I find happiness in food that makes me smile and want to hug myself inside because I enjoy food that has flavour and texture.” Presentation is important, but for Simon it’s the simple flavour combinations of the food itself that sing success. ‘Story’ is vital and he’s hoping to showcase that even more at Hali. Food should have a personal connection, he says, whether that’s the story behind octopus from Kaikoura, asparagus from the local grower behind the hedge, or Canterbury’s local wines. Simple flavour combinations showcase NZ stories n
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