Stories

Here’s a little-known secret for Ōtautahi foodies: the team that provide Christchurch’s best restaurants with premium seafood can deliver the catch of the day to your door. The seafood connoisseurs at Oceans North Seafood travel the country visiting their delicious seafood sources, and their location list looks like the most epic Kiwi scavenger hunt: salmon from the glacier-fed waterways below Mt Cook, organic oysters from the Clevedon coast, pāua from the Chathams, and lobster from the depths of Fiordland. The family-owned company was keen to let home cooks loose with this premium produce, so, lucky for us, it’s opened the fishing nets up to the public. It’s Oceans North’s ethos that makes us most excited to order up some prawns to slap on the BBQ. The team is committed to protecting New Zealand’s ocean bounty, so they source their seafood ethically, only working with companies who use sustainable fishing practices and...

Cityscape reviews a few of Ōtautahi’s most unique and personality-heavy communities. Down by the sea Lyttelton We start our journey in the funky neighbourhood of Lyttelton. It may have started off as a functional port town, but it’s taken a life of its own as a cultural hub. The out-of-the-city feel of the place seems to attract a certain hippie undercurrent, and a wander through the streets brings us past eclectic street art, friendly dog walkers, and an entrepreneurial kid peddling seedlings and flower cuttings on a wooden table in a driveway. The steep streets might make us work hard for our oxygen, but the breathtaking views of the industrial happenings in the port and the expansive harbour are well worth it. Lyttelton’s economic hub of London Street is sprinkled with quirky businesses any day of the week, and the Saturday morning market remains a solid excuse to make the drive...

Touted by many sinners as the cure for a painful Sunday morning, the Bloody Mary is just as good over a spectacular steak dinner as it is with a seedy brunch. Tomato juice, a slosh of vodka, a squeeze of lemon juice, a generous few drops of tabasco and Worcestershire sauce, topped with cracked pepper and served with a celery stick – these are the fundamentals of the Bloody Mary. But if you want to take your savoury spicy cocktail experience to the next level, where better to go than the Bloody Mary’s steakhouse at the Rydges Latimer? The talented mixologists at this swanky establishment make their base Bloody Mary with chilli-infused vodka for an extra kick, and they’ve got a couple of variations up their sleeves for blood-red cocktail lovers looking to explore. Get a hook into the Bloody Red Snapper, made with Rutte Celery Gin in the place of...

This loaf makes a great hiking snack and is perfect for kids’ lunchboxes, or heated with some stewed fruit and coconut yoghurt for dessert. You can also freeze individual slices for a quick snack later (heat for less than a minute in the microwave). Makes: One loaf 24x13x7cm | Prep. time: 20 minutes | Cook time: 55 minutes | Dish deets: Gluten free, vegan, refined sugar free Ingredients 30g walnuts, chopped140g ground almonds150g buckwheat flour1 tsp baking powder1 tsp baking soda2 tsp ground cinnamonPinch of flaky salt300g date syrup⅓ cup aquafaba (chickpea water)2 ½ tsp cider vinegar500g bananas (approx 3 bananas) making it happen 1. Mix all dry ingredients together in a bowl (reserve half of the walnuts). 2. Mix all wet ingredients together in a separate bowl. 3. Mash the bananas with a fork and add to the wet ingredients. 4. Gently stir the wet and dry ingredients together. 5....

This fruity, creamy tart is the definition of mouthwatering, and if you’ve got an ice cream machine you can serve it up with your own homemade sorbet. Serves: 6 | Prep. time: 1.5 hours | Cook time: 2 hours | Dish deets: Vegetarian Ingredients Raspberry sorbet 200g sugar200g icing sugar250ml water75g glucose1kg frozen raspberries Sweet pastry 225g unsalted butter150g icing sugar1 egg450g plain flour1 Tbsp milk Filling 12 eggs2 egg yolks450g caster sugar8 passionfruit pulpJuice and zest of 3 lemons350ml double cream Tart 1 egg yolkIcing sugar, for dusting Making it happen Raspberry sorbet 1. Boil all ingredients for 5 minutes, then simmer for a further 30 minutes. 2. Place in ice cream machine and churn for 1 hour. Sweet pastry 1. Cream together the butter and sugar, then add the egg and combine well. Sift and add the flour and the milk and combine gently to form a smooth paste....

Monkfish might look ugly, but their flavour is beautiful – especially paired with the fresh Thai fusion flavours of lemongrass, lime, chilli and coconut. Serves: 2 | Prep. time: 10 minutes | Cook time: 30 minutes Ingredients 1 clove garlic1 green chilli1 stick lemongrass3 slices galangal4 kaffir lime leaves100ml water200ml coconut milk1 Tbsp fish sauce20g palm sugar½ tsp salt250g monkfish fillet2 slices eggplant50g green beansAsian pickled cabbage, to garnishThai basil, to garnishLemongrass, sliced to garnishRed chilli, chopped to garnishChilli oil making it happen 1. Crush garlic, green chilli, lemongrass, galangal and kaffir lime leaves into a pot with water and coconut milk. 2. Add fish sauce, palm sugar and salt. 3. Bring to a boil, then lower the temperature and simmer 5 to 10 minutes until the sauce thickens slightly. 4. Strain the herbs out and discard them. 5. Grill fish, eggplant, and green beans – you can do this on...

Tortellini might sound like something only the pros can do, but with a bit of instruction from Riverside Kitchen instructor and Chef Stephen Bradley, you’ll make a pasta dish that you can really be proud of, from scratch. Serves: 2 | Prep. time: 2.5 hours | Cook time: 20 minutes Ingredients Pasta 350g good fresh local flour150g semolina flour5 eggs  30-40ml water Filling 1 garlic bulb200ml full cream milk2g fresh grated nutmeg150g old white bread with the crust removed200g firm ricotta40g grated Grana Padano1 handful fresh basil, chopped2 egg yolksSea salt, to tasteFreshly ground black pepper, to tasteSauce100g butter12 sage leaves, roughly chopped200g fresh broad beansA little cooking water from the pasta6 slices of jamón serrano (or good quality prosciutto)Micro greens making it happen Pasta 1. Put flour, semolina flour and eggs into a food processor and process until it forms a crumb. 2. Continue processing, adding a little water at...

It’s like an Indian sub sandwich, hot and spicy with mouth-wateringly tender chicken tikka pieces and fresh veggies on top. Serves: 4 | Prep. time: 2.5 hours | Cook time: 50 minutes Ingredients Naan bread 4 cups flour2 tsp salt1 egg (optional)3 Tbsp sugar1 tsp dry active yeast4 Tbsp milk1 cup warm water Filling 600g chicken thigh2 Tbsp ginger paste2 Tbsp garlic paste1 Tbsp lemon juiceSalt, to taste2 cups plain unsweetened yoghurt3 Tbsp mustard oil1 Tbsp Kashmiri red chilli1 tsp coriander powder½ tsp cumin powder1 Tbsp kasoori methi½ tsp mint powder1 tsp chaat masala60g butter, melted Garnish 1 tomato1 cucumberA few frisée lettuce leavesA few coriander leavesMint chutney, to taste (or alternatively plain yoghurt) making it happen Naan bread 1. Sift the flour with salt, pour onto a clean surface and make a ‘crater’ in the middle. 2. Mix the egg, sugar, yeast, milk and 4 Tbsp of warm water. 3....

This mousse is easy to make, and is a great way to prevent wasting aquafaba when you use chickpeas in your dinner. Serves: 4 | Prep. time: 10 minutes | Cook time: 10 minutes | Dish deets: Gluten free, vegan Ingredients 120g 56% dark chocolate125ml aquafaba (chickpea water)2 Tbsp icing sugar Making it happen 1. Melt the chocolate over a bain-marie gently. Let cool. 2. Whip the aquafaba until it makes medium peaks. Add the icing sugar and whip into stiff peaks. 3. Fold the chocolate into the meringue. 4. Put in a piping bag. Divide between 4 glasses. 5. Set for about 4 hours in the fridge. Chef Darrell van der Sluys “The cuisine I create is classical with a modern twist. My career started in Christchurch at the Millennium hotel, then off to Scotland to Gleneagles, The Stamford Hotel Auckland then seven years of alternating northern hemisphere and New...

By now, most of us have heard about the skin-boosting benefits of collagen powder. Collagen (the protein that provides strength, elasticity and structure to our bones and skin) naturally depletes as we age, causing lines and wrinkles. Collagen supplements are everywhere now, but how do we pick the best one? Probeauty runs through some things to look for. Marine Collagen vs Bovine Collagen If it’s youthful skin you’re after, marine (fish) collagen has higher digestibility than animal collagen, and has been known to effectively repress skin damage caused by UV rays. Research shows that fish collagen peptides also yield greater bioavailability in the body than other collagen sources, and are free from more pathogen risks. Research the source and how it’s made Where is your marine collagen actually coming from? Well, we know it’s from fish, although most collagen brands use farmed fish, with practices that can be harmful to both...

Cityscape gets a lesson in digital promotion from its own publisher, SOMO Creative. Remarketing is the latest buzzword in digital advertising, and it’s a good way to put your business in front of people who are very likely to buy from you. Cool, so what is it? The concept is simple: market to people who have already bought your stuff. The theory is, if they’ve spent with you before they’re probably keen to do it again. The execution is a little more complicated, but with a bit of some savvy settings-tweaking and straightforward data collection, you can be advertising directly to this high-value market. The first thing you’ll be needing is a list of people who have interacted with you before. If you use Shopify or a similar platform, your digital customers might already be saved in a database, and if you’re collecting sales info through a membership system at your...

With the rat race ramping up stress levels, many of us are forgoing a little income and taking a wellness sabbatical: grind-avoiding getaways in beautiful retreats with plinky-plonky soundscapes and morning meditations. It’s like a self-imposed lockdown, but somewhere pretty, and with yoga. Here are our five picks for a wellness sabbatical. Mana Retreat Centre – Coromandel Walk out your downward dog in an equality circle in the bush-covered Coromandel Range. This non-profit residential retreat is a haven for self-compassion, awakening the consciousness, and vegetarian food. manaretreat.com Aro Hā – Queenstown Don’t give up on your dreams of a Balinese yoga retreat – Aro Hā runs yoga and wellness getaways just out of Glenorchy. You’ll have trouble shutting your eyes for savasana when you see the view across Lake Wakatipu from the yoga studio – but the whole retreat is caffeine-free, so that might help. aro-ha.com Anahata Yoga Retreat – Takaka Make...

Fashionistas! New Zealand has an epic shopping destination all our own, and it’s nestled among turquoise blue glacial lakes and surrounded by the snowy Southern Alps. Wānaka hosts a hub of showcase stores from homegrown world-class designers, and it comes at fashion from a few different angles. It’s been the launching pad for outdoor brands developed by entrepreneurial powder hounds on white-out days, like world-renowned Mons Royale. It’s attracted hardy and high-class fashion borne out of Central Otago station workwear. And it’s welcomed an influx of luxury high-fashion stores seeking a refined respite from its more raucous and rambling neighbour Queenstown. These days, Wānaka is home to a dense, rich fashion scene, with destination boutiques to keep even the most dedicated shoppers going all holiday long. To start, wander into Devál Boutique. This Otago fashion store specialises in personal styling, with a tailor that can suss you out with hand-selected items...

As our city continues to grow upwards and outwards we need to balance the need for housing with impacts on the environment. Paul Roper-Gee of Canopy Landscape Architects tells us about bringing back the plants (and the birds). Restoring urban areas with native planting is one way to address our impact. More and more people are taking action individually and collectively to make this happen. Piece by piece through appropriate native plantings in private gardens, commercial properties, along roads, rivers and in public spaces, we can establish a network of plant communities that will provide a link between the urban environment and the native remnants on the Canterbury Plains and Banks Peninsula. This will increase the area that native birds, invertebrates and lizards can live in. If you are undertaking your own restoration project at home or on a bare site, consider starting with ‘colonising plants’ like silver tussock, flax, kānuka...

This award-winning dish is completely plant based. With a balance of colours, and smooth and sharp flavours, it makes a great visual and sensory impression. Serves: 6 | Prep. time: 4 days | Cook time: 20 minutes | Dish deets: Gluten free, vegan Ingredients Pickled raspberry 1 cup red wine vinegar¼ cup sugar2g cinnamon flakes½ a star anise1 pinch salt½ cup sweet wine100g fresh raspberries Foie gras 4 Tbsp olive oil2 medium-sized shallots1 pinch salt3 cloves garlic, peeled2 tsp rosemary2 tsp thyme2 tsp sage2 Tbsp Cognac200g shiitake mushrooms500g portobello mushrooms300g macadamia nuts150g walnuts2 tsp tamari2 tsp beetroot puréeDairy-free butter Kawakawa cashew butter 4 cups cashew nuts3 Tbsp avocado oil1 pinch beetroot powder1 pinch dried kawakawa flakesSalt, to season Shiitake jus 1 cup dried shiitake1 cup water2 cups tamari1 cup red wine1 clove garlic, chopped1 pinch thyme1 pinch rosemary making it happen Pickled raspberry 1. Boil all the ingredients except for the...

If you’ve got access to a cold-smoker or smoking gun, here’s a great excuse to bust it out for a creative meal. Serves: 1 | Prep. time: 1 hour | Cook time: 15 minutes | Dish deets: Gluten free Ingredients Ōra King salmon crudo 30g Marlborough sea salt30g caster sugar90g Ōra King salmon, skinned Smoked sesame cream 60g crème fraîche1 tsp black sesame seeds, toasted1 tsp lemon juice, freshly squeezedZest of 1 lemonSalt, to taste Chilli maple 30ml quality olive oil40ml maple syrup1 tsp smoked paprika½ tsp red chilli powderSalt, to taste To serve 1 avocado, thinly sliced1 golden baby beetroot, sliced1 corn cobŌra King salmon caviarEdamame beans, shelledSunflower and pumpkin seeds, toasted Garnishes Pea feathersCoriander edible flowers making it happen 1. To begin, make the crudo. Mix the salt with the sugar and sprinkle over the salmon in a bowl. Set aside for 20 minutes. 2. Meanwhile, cold-smoke the crème...

This traditional Italian mushroom risotto recipe is a rich flavour hit – perfect autumnal comfort food. Serves: 4 | Prep. time: 15 minutes | Cook time: 35-40 minutes Ingredients 30g dried porcini mushrooms200ml waterExtra virgin olive oil, for cooking4 shallots, finely chopped400g champignon mushrooms240g carnaroli rice50g white wineSalt, to taste1 litre vegetable stock80g butter1 cup Italian parsley, chopped3 cloves garlic, finely chopped80g Parmigiano-Reggiano (Parmesan cheese), grated making it happen 1. Put the dried porcini and water in a small pot, bring to a boil and simmer for 20 minutes. Pour contents of pot into a blender and blend to a smooth paste. 2. In a separate pot, heat some olive oil. Add shallots and quartered champignon mushrooms. 3. Cook until mushrooms are almost tender then add the rice. 4. Allow the rice to heat up before adding the white wine to deglaze the pot, (this will help remove the small bits...

This decadent parfait takes a couple of days to prepare, but it will be well worth it when you whip it out in front of your friends. Serves: 4 | Prep time: 2 days | Cook time: 50 minutes | Dish deets: Gluten free, vegetarian, dairy-free option Ingredients Base 1 block milk chocolate, melted (or dairy-free chocolate)900g coconut cream240g water420g sugar330g egg whites30g Malibu Coconut sponge 3 eggs1 tsp vanilla essence65g coconut milk1 tsp baking powder200g gluten free flour140g sugar½ tsp saltAdditional coconut milkDesiccated coconut Coconut milk crumb 110g coconut milk powder62g gluten free flour30g sugar10g cornflour85g coconut oil Rum caramel pineapple 2 pineapples400g caster sugar80ml dark rumPassionfruit syrup, to garnish making it happen Base 1. Line the inside of some half-sphere moulds (or bowls – about the size of half a coconut shell) with chocolate and chill. 2. Chill coconut cream overnight in the fridge. 3. The next day, whip...