Abundant apricot pie
As the apricot season nears its end, stock up on these delightful orange fruits and indulge in that tart stone-fruit flavour, in pie form. Ingredients 2 1/2 cups all-purpose flour 1 Tsp salt 1 cup butter 6 Tbsp water, or as needed Filling 1 cup white sugar 1/4 cup all-purpose flour 1/4 Tsp ground cinnamon […]
Enjoy February’s finest: Crowne Plaza
Christchurch is a hub of celebration, love, and indulgence this February. Joining the celebrations is the Crowne Plaza Christchurch, kicking off festivities as a sponsor of the Lexus Urban Polo, with a Champagne Brunch on 10 February. “Enjoy a delightful morning feast and glass of opulence for a luxurious start to the day,” says marketing […]
Valentine’s Day pink negroni
Nothing screams Valentine’s Day more than a pretty pink glass filled with deliciously smooth flavours and heart-shaped ice cubes. Prepare as many tumblers as you desire for your partner, family, or friends, and celebrate Valentine’s Day accordingly with this divine pink negroni. Ingredients 40ml pink gin 40ml grapefruit or blood orange juice 30ml rosé vermouth […]
Flowers for food flaunting
Edible flowers and their trimmings are a simple way to add colour and charm to any dish. Edible is the key word here. Simply plucking a posy of pretty wildflowers is not the way to go. Many flowers are naturally poisonous, some will have been sprayed with chemicals and pesticides, or encountered toxic materials. Take […]
Cutting the mustard
New Zealand is a nation of DIYers, and many people like to make their own sauces, pickles, and condiments, such as mustard. Here’s a quick and easy recipe for making wholegrain mustard, ready in three days. Ingredients (makes one cup) 30g black mustard seeds 40g white mustard seeds 2 Tbsp honey 1 Tbsp white wine […]
Meet the brew crew: House of Hop
At a picturesque spot just outside of Geraldine, great food and fantastic beer go hand in hand, spilling over into an epic afternoon chill. PS you’re invited. Enjoy a deliciously refreshing ‘home away from home’ experience with the charm of family-owned-and-run restaurant and brewery, The House of Hop. This welcoming environment makes its own phenomenal […]
Easy Crayfish Bisque
Crayfish Bisque is an excellent way to get the most out of your Christmas crays, using the leftover shells for a homemade stock. Try it as an entrée, or showcase it as the main meal. Ingredients 6 Tbsp butter 6 Tbsp flour 1/2 Tsp salt 1/2 Tsp celery salt 1/4 Tsp ground black pepper 2 […]
Feasting on Crayfish
Crayfish is a classic crowd-pleaser. Fresh is best, and the same is especially true for all food from the sea. When it comes to crayfish, you can’t go wrong with a rich herb and garlic butter that enhances and preserves the natural deliciousness, while adding an extra layer. Smothered in the savoury flavour of garlic […]
Fish en papillote
Fish cooked en papillote (which is French for ‘in paper’ and is pronounced ahn-pa-pee-yawt) means to bake fish inside a pouch made of folded parchment paper. Despite its fancy French name, this dish is one of the easiest methods to cook fish, sure to wow at any barbecue. Ingredients 1 fillet of firm white fish, […]
From vine to table with Clare Giffard
A love of wine and food took Clare Giffard all around New Zealand, and internationally for years, until she made Canterbury her permanent home. Metropol writer Neville Idour looks back at her journey. W ine, followed closely by food, has frequently been top of the list for Canterbury café owner Clare Giffard. Known for two […]
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