Hassle-free hosting: The Good Home Pegasus
Kicking up your heels and basking in compliments for food, beverages, service, and ambience – that’s the feeling every host dreams of at their function. It’s a feeling hard to come by, yet easy for The Good Home Pegasus to create. For every event on the calendar – family gatherings, work dos, celebrations, and fundraisers […]
Honest food made fresh: The Dish restaurant
Christchurch boasts many beautiful dining options, so what do you do for lunch in the bustling city or as a treat come date night? Indulge in mouthwatering flavours and make memories with loved ones surrounded by contemporary décor, with a diverse range of offerings, and a spacious environment of grandeur. At The Dish, the focus […]
Flavours of History: GunPowder Restaurant
Perfect Tikka Masala, naan breads that are fluffy and delectable, the best mango chicken eaten in years… find it all at one of Christchurch’s highest-rated Indian restaurants. Offering customers an explosion of tastes and flavours across a variety of Indian dishes, the mouth-watering options at GunPowder Restaurant and Bar include innovative appetisers, curries and breads. […]
Snug café escape: Savoire Café
Tucked inside Merivale Mall, a local haven for great coffee, fresh food, and warm hospitality awaits. “Come on in, take a break. Enjoy our great food, excellent coffee, and a cosy atmosphere,” invites Savoire Café’s Amol Adhoker. Offering a lavish menu of freshly homemade cabinet food and premium coffee, handcrafted by their skilled baristas, the […]
Irish lamb, barley and potato stew
This tender lamb dish from Olivia Andrews’ Slow Cooking is every bit as good whether cooked in the slow cooker or stovetop. Comforting, affordable and convenient – this hearty recipe nourishes with ease and style. SERVES: 4 Preparation time: 5 minutes Cooking time: 71/4 hours (slow cooker), 11/2 hours (stovetop) INGREDIENTS 2 Tbsp olive oil […]
Sustainability’s seat at the table
Nose-to-tail eating is a growing practice as society shifts towards sustainable eating. You might shudder at the thought of consuming animal liver, heart, or brains, yet offal disguises itself often – sausage skin usually derives from sheep or pig intestines, while pâté is made with liver. Aside from the uninviting impression of eating internal animal […]
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