Smug marrieds: Deputy Editor
I was a late-comer to the marriage party. I didn’t sign up for my matrimonial loyalty card till I was 45. Strictly speaking, I had a brief dalliance with it in my mid twenties but I don’t really count that one. It was more of a green card situation with my boyfriend of […]
Queens of the stone age
One of the noticeable trends in recent award-winning Canterbury homes is the beautiful use of stonework. From solid stone walls giving strength to the heart of a home to extending exterior schist into indoor living spaces or turning a river-worn boulder into an interior feature, contemporary use of stonework in architecture is shaping […]
Local fashion student a triple threat
Ara’s Alex O’Hagan won three major awards at this year’s Hokonui Fashion Design Awards in Gore, where amateur fashion designers showcase their work to industry leaders. In conversation with Metropol editor Nina Tucker, the third-year student talks about exploring control and spontaneity, and working with velvet to honour his grandma. Tell me about […]
Crispy skin salmon with tomato and butterbean sauce
Ready in 15 minutes and serving four, this dish from chef Sam Parish using Akaroa King Salmon is the perfect segue to spring cuisine. Ingredients • 4 x 150g fresh Akaroa King Salmon portions, skin on • 1/2 cup rapeseed or vegetable oil • 1 Tbsp extra virgin olive oil • 1 shallot, […]
You Might Also Like
Flavour of the month: edible flowers make their mark
Much like our wardrobes, the contents of our kitchen cupboards too are influenced by trends and, just like we freshen up our sartorial selections when it comes to the changing of the season, our culinary cravings can also benefit from a revamp. So what’s the flavour of the month in our culinary creations? […]
Charcoal’s culinary cool cred: activated charcoal and what to do with it
It doesn’t look or sound like something you would want to ingest, however, activated charcoal is the latest culinary constituent on everyone’s lips and it’s the antithesis of the unicorn food craze of 2017. This sooty, jet black powder has been a mainstay of Chinese medicine for thousands of years based on its […]
Ahead of the gastronomic game: Q&A with Chef Andy Cordier of the International Culinary Studio
The International Culinary Studio is a world first. A response to a substantial appetite for a blended learning experience, this compelling concept is serving up a generous portion of innovation. Metropol talks to Chef Andy Cordier about what’s cooking for the studio in 2018. When did your passion for food begin? I know […]
