Inspired by the season: Fig Restaurant
Winter is lurking and the temperature is changing, and so are our palates. Light dishes and salads are less favourable at this time of year, while more filling hearty meals take priority. Fig Restaurant at The Elms Hotel’s newly appointed head chef Matt Davis is designing an updated seasonal menu. He’s ready to bring sensational comfort […]
Herb-crusted Roast Lamb with seasonal vegetables
Warming with a kick, this deliciously herby recipe puts a tasty twist on a typical roast meal. Ingredients • Lamb rack 1 lamb rack 4 cloves garlic, minced 2 Tbsp fresh rosemary, chopped 2 Tbsp fresh thyme, chopped 1/4 cup breadcrumbs 2 Tbsp Dijon mustard 2 Tbsp olive oil Salt and pepper, to taste Vegetables […]
A Trip to Osaka: Tanoshi
There’s a new izakaya restaurant at 93 Cashel Street and they’re serving up authentic award-winning Japanese fare in an intimate setting. Matty Yates and Scott Stevens are bringing their more than 30 years’ experience in hospitality around the world to the people of Christchurch with Tanoshi. On top of the extensive Japanese tapas on offer, […]
Feast on this: Bloody Mary’s
Executive Chef Christopher Walker describes his job as more than work. “It’s a passion. It’s a love.” Certainly, the food created in his kitchen at Rydges Latimer Christchurch reflects his dedication to his craft. Christopher snatches time away from the pots and pans to chat about the hotel’s acclaimed restaurant, Bloody Mary’s. “The vibe here is […]
Pink Ribbon brekkie
We’re only halfway through May, so there is still time to register and host a yummy Pink Ribbon Breakfast for breast cancer. Celebrity chef Brett McGregor, winner of New Zealand’s first MasterChef competition, has a personal reason for urging Cantabrians to host a special breakfast. “My family has had dealings with cancer in many forms,” […]
Beef Bourguignon
A classic French stew, the secret to a good Beef Bourguignon (also called Beef Burgundy), is a rich red wine marinade, homemade beef stock, and a slow braise. This recipe takes time, but is worth the effort. Prep: 40 minutes Cook: 2 Hours 30 minutes Marinate: 1 day Serves 5 INGREDIENTS • BEEF MARINADE 800g […]
Comfort food like grandma’s: The Purple Weka Café
As autumn moves inexorably towards winter, we become creatures in need of comfort and warmth, both in our environment and in the food we crave. It’s now we seek out local hospitality spots that will satisfy these needs. The Purple Weka Café dishes up warmth and comfort in spades along with a big helping of […]
Eyes on the fries: Makikihi Fries
Kiwis love their hot chips. From a classic fish and chip dinner to a late-night hot chip run, they are a staple across New Zealand. Consumers and businesses are always on the hunt for the perfect crunch and salty flavour to top the lists and satisfy that inevitable craving. The team at Canterbury’s Makikihi Fries […]
Waste not, want not: Gordon’s Pickles
Recycle, re-use, re-purpose. In these tight financial times many of us are looking for ways to eliminate waste and to repurpose materials. It is also surprising just what can be put to another use. How many of us are guilty of throwing away the juice or brine from a jar of pickled onions or gherkins? […]
Taste & trust: Aroy Thai
Opening a restaurant in difficult times might seem a risky undertaking. With a proven formula, loyal following, and a well-known brand, that risk is considerably reduced. This is the case for Rolleston’s latest eatery, Aroy Thai. The branch becomes the 13th in the chain across the country, in Wellington, Auckland, Napier, and Christchurch. In food, […]
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