Escaping corporate beige: Editor Nina Tucker
When Christchurch’s striking architectural and historic settings form the backdrop for every local conference and event, our city’s people become the beating heart.
Shaped by a playful phrase I heard in conversation – “escaping corporate beige” – this issue welcomes a world where events can look however you want them to and be anything but conventional. There’s no better time than now to shine a light on how hospitable Canterbury has become, how at home a busy calendar feels for us.
Ōtautahi has been rebuilt to be the host of every great event – intimate product launch to hundreds-strong convention. We’re made for it; the aptly-named destination campaign by city agency ChristchurchNZ brought more than $31 million in visitor spending across seven major events (like Super Round and the stadium’s first concert Once in a Lifetime) from mid-April to mid-June. ChristchurchNZ CEO Ali Adams says, “The ‘Super Season’ was the culmination of years of planning and demonstrates Christchurch’s position as not only a destination capable of hosting world-class events but as a city built around them, contributing to year-round vibrancy, community pride, economic growth and international profile.”
That signature Christchurch spirit is something we’ve fought hard for, and I’d argue, is hard to recreate elsewhere. We’ll always show up and show out – whether it’s a corporate seminar or gala ball.
I sat down with go-to Christchurch events stylist Kim Chan for a glimpse behind the city’s most glamorous nights. She’s the aesthetic eye behind beloved charity galas like Child Cancer Foundation’s Sparkle for Hope ball (which raised $312,263 in May this year) and uses styling to make hundreds of guests feel like they’re part of something personal. Read the secret to her success on page 10, plus our 12-page conferences and events feature from page 45.
Beyond the calendar, ‘supermarket superman’ Craig Grant of FreshChoice Merivale talks about claiming the title of New Zealand’s best grocery store (page 8), and head chef at Michelin-starred restaurant Inati, Simon Levy heroes the underdog of the produce aisle; find his slow cook cabbage recipe on page 59.
So suit up (in style, page 30), show up, and show out.
Enjoy the read.
