Tempura oysters with kelp & miso sauce
Delicate and delicious, this beautiful dish of tempura oysters is great when you want your sharing platters to feel elevated. Ingredients • 1/2 sheet dried nori • 1 tsp sesame seeds • 1 fresh small lime, zest only • 100g flaky sea salt Miso dipping sauce • 60g miso paste • 20ml rice […]
Kiwi Punjabi: Indian Springs
Punjabi cuisine with a Kiwi twist has got taste buds excited across Canterbury. “From the start, I have loved this food,” says Roshan Rangra, owner of two Indian Springs restaurants in Canterbury. After 30 years in hospitality and with a passion for North Indian street food, he knows a thing or two about […]
Raw chic
Four classic and easy ways to serve oysters. The absolute simplest way to eat oysters is raw on the half shell with a squeeze of fresh lemon juice. Or, make them a little fancier with three tasty combinations, including the classic mignonette sauce or a ginger-soy vinaigrette, then topped with salmon roe. Raw […]
The café Christchurch can’t get enough of: Cocoa Black
“Much of our growth comes from customers asking us to open closer to where they live or work,” says the Christchurch business owner behind a seven-strong coffee shop empire. “I do not think there is one single secret formula. For us, it has always been about consistency, good people, fresh food and genuinely […]
A Christchurch ritual: The Bealey Quarter
Some places become part of a city’s routine. Where locals meet friends after work, families celebrate milestones, and people settle in for a weekend stay or to enjoy a delicious meal… The Bealey Quarter has found its home within the buzz of city living. It’s a venue that’s continued to evolve while staying […]
Kirwee country charm: Thirsty Acres
A charming Kirwee bar and restaurant is the perfect place for escaping to the country. Nestled in the heart of Kirwee, just 25 minutes from Christchurch, Thirsty Acres is the ideal destination for those seeking a getaway that feels like a world away. Steeped in country charm and hospitality, the venue offers more […]
Geraldine gastropub: House of Hop
Old-fashioned hospitality, a petting zoo, craft beer, and real food made from scratch make this rural restaurant and brewery near Geraldine the perfect country escape. Located 10 kilometres from Geraldine, the House of Hop gastropub and brewery is so much more than a beautiful spot to get a great bite to eat. Set […]
Beer-battered fries
Serves: 4 Ingredients • 4 large potatoes, Agria or russet • Neutral oil for frying (beef tallow, lard, ghee, refined olive oil) • 1 cup all-purpose flour • 2 Tbsp cornstarch • 1 tsp baking powder • 1 tsp garlic powder • 1 tsp paprika (smoked or sweet) • 1/2 tsp onion powder […]
Cabbages and kings
Want to cook cabbage like a chef from a Michelin restaurant? Try this recipe from Simon Levy of Michelin-star Christchurch restaurant Inati. Author Lewis Carroll wrote the now-famous “cabbages and kings” line into his poem, ‘The Walrus and the Carpenter’. In China, the cabbage is a symbol of prosperity, and two cities boast […]
Would you like fries with that? Makikihi Fries
How do you like your fries? Straight cut, steak cut, crinkle cut or jacket cut? The good news is, with Makikihi Fries, you don’t have to settle for just one favourite. Made from golden-flesh potatoes grown here in South Canterbury, Makikihi Fries have become a staple in Kiwi households, whether served alongside a […]
