Stories

Our good friends at Botanic have whisked up a real treat with their Strawberry and Mint Gin and Tonic. This clean, crisp take on the G&T is just one of the restaurant’s iterations of the classic drink that for many is the essence of summer. Ingredients 2 strawberriesmint leaves45ml Thomas Dakin Small Batch GinFever-Tree Elderflower Tonic Water Method Cut one of the strawberries in half, put in the bottom of a tall glass and muddle.Add three mint leaves.Fill with ice.Pour in 45ml Thomas Dakin Small Batch Gin.Half fill with Fever-Tree Elderflower Tonic and stir.Fill to top with Fever-Tree Elderflower Tonic.To serve, garnish with the other strawberry and some mint tips.

From The George’s executive chef, Antony Page, comes this light and summery combo. The Negroni purée, a tribute to the Italian cocktail, adds a bitterness and tang that elevates the fish to perfection. You will need to make the Negroni purée ahead of time as it needs to chill for a few hours or overnight. The lemon oil you will need to get from Mediterranean Food Company or Solotti Food Company (it makes all the difference). Serves 4. Ingredients 4 large Agria potatoes, peeled and cut into large chunkssea salt4 Tbsp capersfresh dill or fennel, chopped4 Tbsp aioli or mayonnaise2 Tbsp lemon oilcanola oil4 pieces of fish (turbot, brill, gurnard, groper or any fresh fish), about 180g each piece1 lemonprawn meat (you can buy broken prawn meat from a supermarket or wholesale fish shop), 4–5 pieces per personsmall bunch of red and green grapesolive oil Negroni Purée 200ml rubygrapefruit juice50ml Campari400ml...

If you can’t stand the heat, get out of the way of Hot Brown Honey. Cityscape braves the flames to find the best way to decolonise and moisturise. Who is Hot Brown Honey? There’s Lisa Fa’alafi, aka The Game Changer. Lisa is a powerhouse performer as well as the co-writer, director, choreographer and designer of the show. Hope One is our internationally renowned beatboxer and a connoisseur of the dance move “The Pony”. Ofa Fotu is The Myth Slayer. She is a multidisciplinary artist with a killer voice. Crystal Stacey, aka The Peace Maker, is our outstanding aerial hoops artist. Elena Wangurra, aka The Soul Soother, is our off-the-hook dancer, with styles from hip hop to indigenous contemporary. And then me, Busty Beatz. I’m the musical director and composer as well as being the Queen Bee. Then there is The Hive Who Comes Alive. We call her The Mother. You fuse socially...

Cityscape talks to the king of creative chaos, Tom Flanagan, aka Kaput, about the importance of cold beer and the upside of keeping his mouth shut. Sounds like you must have a clowning background? I think I was born a clown. Luckily for me, years in the Flying Fruit Fly Circus, a children’s circus school in Australia, and working with clowns I admire have honed my skills so that I might now get paid for my idiocy. So how are you when it comes to real DIY? Everything in our house that is broken will get the Tom treatment before I even think about calling an expert (with the exception of electrical and plumbing – some things you don’t want to take chances on). I’ve fixed overheating engines on the beach with a pair of scissors and a fork, built houses from timber I’ve milled, and revolutionised my father’s bush dunny...

From the talented team who brought us iconic city dining institution Town Tonic, comes their new culinary venture Story. Poised to open its New Regent Street doors in the near future, well-known city chefs Jamie Bennett (pictured) and Shafeeq Ismail will continue to impress with their highly tempting eats catering to vegans and non-vegans alike. Dishes such as Spiced Tofu, Fig and Tamarind Chutney with Salted Cashews and Miso Eggplant with Edamame, Spring Onion and Grape Mist are just a mere taster of what awaits, and with meat options also available, the diverse menu will satisfy even the fussiest of eaters. A welcome addition to the eateries already present on New Regent Street, Story places diners in an intimate setting where an open plan kitchen gives diners the opportunity to marvel at the chefs’ prowess as they create each culinary creation. In the lead up to Story opening in its new...

Cityscape kicks (way) back in the refined surrounds of Hoyts Lux, where the classic date-night staple of dinner and a movie has been launched into the stratosphere. It’s the cinematic equivalent of flying first class; we’re stretched out on the dangerously comfortable buttery leather recliners (think near flatbed) sipping chilled flutes of bubbles, surrounded by that spanking new luxury car aroma someone really oughta bottle. On screen, Ryan Gosling, channelling Neil Armstrong, is getting a bead on eyeing off the groaning pop rivets in his archaic spacecraft when our starters ‘appear’ on the illuminated table. Any preconceived ideas of how intrusive dinner service during a movie might be slinks away into the darkness with Hoyts Lux manager Stuart Jones’ stealthy, black-clad ninja moves. Stuart’s welcoming smile greets us as the tinted glass rolls back to reveal the city’s swankiest new bar. Perched above EntX, Hoyts Lux is a capacious, dark and broody space working some effortless New York loft cool, where plush booth seating is orbited by satellites of tables and chairs, creating...

Cityscape shares a slice of authentic Italian woodfired pizza with Café Valentino’s main man Michael Turner and discovers what has made this Christchurch institution a mainstay. Shying away from taking all the credit and the limelight, Michael Turner attributes the restaurant’s stellar success to old fashioned hard work and great staff – who all share his unbridled passion for providing an unforgettable dining experience. Humble, hard-working and ever-present, he’s certainly not above rolling up his sleeves to pitch in alongside his team and son Lewis, the only objective; to leave a lasting impression that keeps their loyal customers coming back for more. While there are a swag of awards Café Valentino could brag about, like receiving the highest culinary standard in beef and lamb for 22 years in a row, the restaurant’s frontman isn’t the bragging type. In fact, so unassuming is he that when the honourable title of Hospitality Hero of...

Perched atop a mini-beach of greywacke pebbles and driftwood, the ocean-fresh Bluff oysters glisten in their half shells while their deep-fried counterparts tempt with a golden batter. We’ve opted for a 50-50 split of each, torn between the briny freshness of the natural state and the well-earned reputation preceding the No.4 Famous Beer Battered variety. The latter choice comes with an addictive malt vinegar on the side, their primo marriage of crunchy exterior and delicate moreishness beneath makes them an instant hit, while the pristine plump natural oysters ignite an intense flavour explosion when tricked up with the accompanying cucumber vinaigrette with a kick, and are brilliant between sips of the chilled charms and refreshing mineral edge of Jules Taylor Sauvignon Blanc. We’ve paired the world famous molluscs with the Panang Flatbread, a feisty fresh fusion of Asian dukkah, tofu, coriander and Panang pesto, where a sprinkling of pork crackling shines...

This super easy, savoury Spanish classic is famed for its bold flavours and at Hotel Montreal Polo Bar and Restaurant Head Chef Jay Refugia mixes things up by adding vegetables to enhance the flavour of the sausage, turning it into a comforting and filling tapas meal. Whatever you do, make sure it’s served with chargrilled bread (preferably sourdough ciabatta). Serves 4. Shopping List 400g semi-cured cooking chorizo1 carrot1 stalk celery1 medium red onion1 red capsicum4 cups dry red wine Making it Happen Slice the chorizo into 2cm slices. Heat a heavy-base pan, add onions, carrots, celery and capsicum until translucent, followed by the chorizo. Cover with the wine and bring to a boil, then lower the heat and let simmer until almost all the wine has evaporated. Serve hot with chargrilled sourdough ciabatta.

Besides being loaded with nutrition, Buddha Bowls are easy to make and super flexible. Combine any mix of cooked grains, organic produce, good quality pickles and a dressing and you have a winning dish on your hands, says Untouched World Kitchen’s Executive Chef Mark McCracken. He dresses them up with additional texture from seeds, Koji rice and crispy tofu. But you can also add in some protein like fresh smoked salmon or soft boiled free range eggs, or serve it like they do at Untouched World with Karaage Chicken and Bone Broth. Serves 4. SHOPPING LIST 100g quinoa1 thumb of turmeric100g brown rice1 stick of kombu50ml basic vinaigrette50g fresh herbs100g sauerkraut100g goodquality pickles100g baby spinach50g vegetable shoots or micro herbs4 fresh beetroot1 tb miso paste2 tb sherry vinegar3 tb The Good Oil1 head of broccoli50g mixed nuts and seeds1 tb Ethiopian berbere spice mix1 tb Koji rice Crispy Tofu 100g tofu20g cornflour20g...

This Indonesian staple is traditionally served with egg, but Green Dinner Table chef and co-owner Tom Riley mixes it up with scrambled tofu seasoned with black salt in his tricked up vegan version. Serves 2. Shopping List 1 piece tofu1 cup Basmati rice1 leek6 cloves garlic1 carrot1 cup frozen peas½ cucumber2 tomatoes½ spring onion3 heaped tbcrispy shallots Tofu Spice ½ tsp nutritional yeast½ tsp turmeric¼ tsp smoked paprikaA pinch ofblack salt Tamarind Sweet Soy Sauce 60ml tamarind sauce (Either pre done, or soaked and strained)30ml sweetsoy sauce10ml Sriracha sauce20ml sweetchilli sauce Making It Happen Wash the rice under cold running water until the water runs clear. Strain, then add enough water to cover the rice by about 1 cm and a pinch of salt. Bring to a simmer. As soon as it’s simmering, stir, cover, and reduce the heat to very low. Cook covered for 13 minutes before turning off the...

Cityscape checks out the creative culinary capital and its key players in an exclusive preview of New Zealand's iconic foodie Mecca Visa Wellington On a Plate ahead of its 10-year anniversary in August. “The gold foil adds some bling,” says Maxine Scheckter, the 22-year-old pâtissier who has transformed Kilbirnie into one of Wellington's hottest foodie destinations after opening her social media-melting patisserie Sugar Flour in the sleepy suburb four months ago. The current cuisine It girl who ditched school at 17 and followed her passion for pastries studying and working in Wellington and Paris before a stint in Heston Blumenthal's famed London restaurant The Fat Duck is referring to the gilded delicacy and jaw-slackening pièce de résistance in her tasty tetralogy – An Exploration of Citrus – the Lemon Passionfruit Sphere. Part art, all culinary revelation the glistening lemon-hued orb, dotted with the winking gold foil and delicate baby basil leaves...

Made Espresso Bar’s owners (and all-round dynamic duo) Michelle Burns and Kate Bloomfield share a killer recipe from the MEB repertoire that’s bound to delight on chillier days. Honest, wholesome and simple is the mantra at Made Espresso Bar, and their Moroccan Lentil Soup with Preserved Lemon ticks all the boxes and is one of their go-to classics – a great winter warmer that’s both hearty and nourishing. Shopping List A good glug of olive oil1 onion, chopped1 stalk of celery, chopped2 carrots, chopped into half rounds1 large red capsicum, chopped2 cloves of garlic, crushedKnob of ginger, microplaned/grated2 red kumara, diced1 ½ cups beluga black lentils, rinsed2 tins of diced tomatoes1 Tb tomato paste2 L vegetable stock1 preserved lemon, pith removed and choppedBunch of kale or spinach, washed and choppedBunch of fresh coriander, roughly choppedCoconut/Greek yogurt (optional for serving) Spice mix 2 Tb garam masala1 tsp cardamom powder1 Tb turmeric powder1 tsp chilli flakes1...

Cityscape cuts a rug with the Royal New Zealand Ballet ahead of their boundary-pushing production Dancing With Mozart in June, which melds classic, contemporary, and climate change – all set to a thrilling Mozart-penned score – in an en-pointe tetralogy of one world and three New Zealand premieres. In a continuation of their tireless commitment to producing ground-breaking work, Royal New Zealand Ballet’s Dancing With Mozart offers four works from outstanding choreographers set to the music of the beloved composer, in a case of epic music inspiring provocative dance. With a programme that offers three New Zealand premieres and one world premiere, and the dance performance accompanied live by the Christchurch Symphony Orchestra, it’s a production that needs to be on the radar of any ballet and dance fan. The exquisite showcase includes 20th Century dance legend and master choreographer George Balanchine’s 1956 work Divertimento No. 15. Balanchine considered Mozart’s work in...

Channelling Euro-chic sophistication, Terrace Tavern perches a lush, modern watering hole and restaurant on the banks of the Avon River at scorching hot spot The Terrace.   The Richard and Lisa Sinke co-creation and latest addition to the Dux stable offers sun-drenched al fresco drinking and dining out the front, while inside soaring black ceilings featuring pendulous white globe lighting meet dark woods, dark teal walls and booth seating in the dining area, which offer killer views of the open kitchen (complete with wood-fired grill). At the dark-grained wood-fronted bar, copper lights highlight the marbled bar itself, where the Dux range of beers stand at attention on tap, and a wild range of glittering top shelf spirits includes the George Clooney-created Casamigos Tequila. Intimate, elegant and seriously slick, this multi-tasking space is perfect for everything from suds outside in the sun through to glammed up late-night cocktails and a bite to...

Donning her regulation perm, comical specs, floral housedress and comfy cardi, Brendan O’Carroll’s caustic creation and feisty, potty-mouthed gran Agnes Brown’s mere appearance on stage elicits an eruption of applause – which doesn’t stop until long after the houselights have come on. Hailing from the shores of Ireland, the Mrs Brown’s Boys matriarch and titular star brought the house down in Christchurch last night, the first city on the production’s New Zealand leg to be wowed (and shocked) by everyone’s favourite no nonsense Mammy. The opening night's performance took the audience on a craic-ing, fast-paced, comical joy-ride filled with brilliantly-timed saucy innuendos and quick-fire one-liners, all peppered with cunning cusses – in signature Mrs B style. On the prowl for a Valentines date, after being prompted by her children to get out on the dating scene, the leading lady resorts (begrudgingly) to the wonders of the Internet and the nonsensical advice...

I’m addicted even before I swallow the first forkful – it’s mac-n-cheese, but not as you know it. The thick, rich sauce – a buttery, creamy love child of 4 gourmet cheeses! – is the star of the suitably-titled The Greatest Show On Earth, which comes with a dangerously handy back-up jug should you feel you need more. Enveloping al dente elbow pasta, Sun Dog Diner’s famous sauce (a secret family recipe of owner Jess Lynch, she of Mamacita’s Mexican food truck fame) epitomises comfort food, and comes smothered in crispy fried onion ‘straws’. Perched on the corner of one of the city’s busiest intersections, Sun Dog Diner effortlessly rocks retro Americana diner cool sans the pretension, offering serious home (on the range) cooking with a Mex leaning. It’s all served up in bodacious surrounds that include tile-topped tables, booth seating, funky pop art, an epic bar made from speakers, and...

In the kitchen with Green Dinner Table's chef Tom Riley. Making exceptional use of summer’s bounty, the key to Tom’s mujadara is to heavily caramelise the onions and zucchini to bring out the deep, rich sweet flavours that beautifully pair with the creamy hummus and fresh, clean asparagus. Serves 2 – 3. SHOPPING LIST 1 cup brown rice 4 zucchini 1 large onion 1 tin white beans 40g tahini 2 – 3 garlic cloves Juice of 1 lemon ¼ cup water 400g asparagus Handful of fresh herbs (mint, coriander and parsley) A pinch or two of sumac MAKING IT HAPPEN Bring a small pot of water to the boil with a pinch of salt. Cook the brown rice for 20 – 25 minutes until tender. Peel and thinly slice the onion and grate the zucchini. In a large (ideally heavy bottomed) fry pan, cook the onion on medium-high with a pinch...