Stories

Resene consultant Rebecca Long tells Cityscape how to bring some fire into your kitchen – and dining area – with a lick of colour. Kitchen and dining spaces are gaining more warmth as they rebel against the cool, steely greys of previous years. Subtle nuances are being celebrated and rooms are beginning to beam with dimension and character. While these spaces are commonly used to cook up a storm or catch up with friends and family, many are also using them as a temporary home office. With an increase in use and desire for comfort, we are seeking warmer hues to keep us energised and upbeat. Layer contemporary, desert hues such as Resene Cashmere with smoked terracottas such as Resene Sunbaked for a tonal, sunset effect. Introduce washed timbers, burnished coppers, moss greens and textured rugs to create a natural sanctuary. Experiment with rosy, earth hues such as Resene Blanc and...

Do it. Yes, you. It’s time to shape up, and Cityscape has some ideas that will have you thinking about fitness in a whole new way. Make a change As well as pumping iron and hitting the treadmills, you need to take care of your nutritional and fitness education for an optimal lifestyle balance. The philosophy at Flex Fitness Riccarton is ‘change begins here’ – and the team go the extra mile to make sure it doesn’t feel like a big commercial gym. The facility has all the gear you’d expect; top-of-the-line equipment; and spaces for cardio, weights, functional movement, stretching, rehabilitation and group fitness. The big difference here is Flex Fitness is managed so it’s never overcrowded and you won’t have to wait ages for the equipment you need. It’s got a relaxed atmosphere and green plants throughout to match the friendly vibe of the team and gym members. And...

Bespoke is the order of the day at Roccabella, designing tokens of love and breathing new life into items from the past. Cityscape gleans some gems from designer Vikki George on the process of creating jewellery. Perhaps you’re after the perfect Hearts on Fire diamond engagement ring that encapsulates your love story. Maybe you’ve got a meaningful brooch you don’t wear, or perhaps you’ve inherited a ring with a beautiful stone, but the design is dated or the metal doesn’t suit you. Vikki George from Roccabella says whether you’re creating a piece from scratch with new gems and metal, or using elements of an existing item, jewellery design should be friendly and personal, and most importantly it should involve you at every step so you get the perfect piece. Talk it out First, you meet the designer for a consultation. Vikki sits down to chat and get to know you so...

Estère takes a break from touring her new album to talk psychology and inspiration with Cityscape. Your new album Archetypes is influenced by Jungian theory – how did that come to be? I was interested in making a concept album and around that time I had been introduced to the idea of archetypes through talking with my grandmother. She used to read Jung, and introduced me to his philosophies and his ideas. I search for meaning most profoundly when I am writing music; Archetypes is about looking for universal ideas regarding human nature, and how we have shared patterns in our lives. I related it to myself and used my own experience to express those more universal ideas. What have you learned through the experience of writing and recording this album? I feel like I’ve learned a lot about my own subconscious through writing the album. I did a lot of...

Anna Dick from Anna Margaret Interiors tiles up some kitchen design ideas fit for the 2021 mood. Whether you’re a foodie or not, a good kitchen designer will design with your particular circumstances, lifestyle, and style desires in mind. This attention to detail is what helps create your dream kitchen, whether it’s an entertainer’s delight with working scullery, or a sophisticated elegant family kitchen. Being the central gathering place in the home, it’s a space you want to feel easy being in, no matter who you’re cooking for. So, what makes a great kitchen great? Function and form work side by side in kitchen design, and are both equally important to get right. Layout is the first important aspect to discuss. You’ll have heard the term ‘working triangle’ before, and while it still holds true, what we now talk about is ‘zones’. How close is the preparation zone to the cooking...

Back in 1877 when Canterbury Museum founder Julius von Haast was looking to add some mounted animals to the collection, an Austrian taxidermist named Andreas Reischek rose to the task, filling the then-expanding museum with big cats, a grizzly bear, antelope and even an elephant. This eye-bogglingly international parade of animals was a hit with Christchurch locals, many of whom would have never seen anything like them before. Among the collection that Andreas mounted for the museum was this Javan rhinoceros, a smaller one-horned rhinoceros that is now critically endangered. Is it estimated that only about 74 individuals remain, all confined to a protected area in Indonesia. Poignantly, DNA taken from Canterbury Museum’s rhinoceros was used to confirm the extinction of the Vietnamese population of its species. You can see the Javan rhinoceros in Canterbury Museum’s Victorian Museum exhibition. canterburymuseum.com

If you’re not living in a lush indoor jungle then you’re not really living. Who’s got the time to go to an actual jungle? At Cityscape we recommend filling your home, office, car or whatever else with Japanese peace lilies (to oxygenate the room, help you think, relieve stress) or get on board with the monstera trend. We’ve recently discovered that Moffatt’s Flower Co. has repurposed an entire giant greenhouse to grow a range of hard-to-find indoor plants – you can get them at supermarkets around the country, online and at Moffatt's on-site shop. Grab a ficus or a calathea and think green thoughts! moffatts.co.nz

Three Boys Brewery’s Ralph Bungard walks us through some of the ‘culinary’ tradition of brewing a fine beer. At its most basic, beer is four ingredients: malt, hops, yeast, and water. In Germany, there is a series of regulations known as the Reinheitsgebot which largely limits beer to containing those four basic ingredients – drop any one of those ‘fab four’ or add anything much more and it is not considered beer. Certainly though, those tight regulations are not worldwide. Brewers from other countries legitimately add many ingredients on top of the basic four. There are fine examples from New Zealand microbrewers that contain anything from fruit, vegetables, flavourings and even shellfish, dairy products, and bacteria – to name just a few. As an aside, there is some heated debate amongst brewers and beer nerds on whether seltzers – the latest trend appearing on brewers’ horizons – should be considered alongside...

It's officially the age of hyperlocal goods. Spice up your consumption with food and drink made by hand, by real people you can chat to. Canterbury is an artisanal cornucopia, and Cityscape has a wee taste of what's on offer. Christchurch's streets are slathered with art, and the creativity doesn't stop there. Many of our bakers, butchers, bottlers and more are absolute maestros of food and drink. With some of the best produce in the world on our doorstep, the region’s small food producers have carved themselves a big reputation, with Canterbury always well-represented in national artisan cuisine awards. Why opt for bland and mass-produced when the region’s artisans and growers are powering out bold, beautiful flavours right here? If you haven’t already, it’s time to branch out; why not skip the supermarket and flock to the farmers’ markets, the factory shops and the gourmet food stores. Bakers In Riverside Market,...

Chef Kerry Wellman at Untouched World Kitchen tries to keep things simple, honest and tasty.  "‘Flavour’ trumps ‘complicated’ any day of the week. I have about 38 years of experience in the industry, starting at a local bakery and working at Dux de Lux, Mainstreet Vegetarian Café and the Lone Star and Joe’s Garage franchise before coming on as head chef at Untouched World Kitchen three years ago." Three key ingredients to a tasty dish? Love, passion, enthusiasm. What is your favourite guilty pleasure? DIY - I have to have something on the go. Whether it’s building, painting, demolishing. Love it. What is an interesting trend you’re seeing in food? I’m loving seeing the ‘veganising’ of mainstream food. It doesn’t always have to be about being healthy, it’s all about broadening minds, changing habits and trying something new. Who is your culinary hero? Yotam Ottolenghi. He’s awesome. Is there a particular...

Chef Paul Howells refers to the food he serves at Twenty Seven Steps as rustic European; unpretentious bistro-inspired cuisine. "I started my apprenticeship in the Isle of Wight as a 16-year-old, followed by stints in London, Paris, Stockholm and Ireland. I met Emma in Galway and came to New Zealand. We opened up The Little Bistro in Akaroa shortly after. After five years there, we sold up and opened up Twenty Seven Steps, which we’ve had for five years. We’re about to open a sister wine bar to Twenty Seven Steps called ‘Downstairs’. Its emphasis is on smaller plates with that same rustic European feel.” Three key ingredients to a tasty dish? The most important ingredient in any dish is actually to put some ticker into it. Aside from that good quality olive oil, garlic and onions – you can’t do much without those things. What is your favourite guilty pleasure?...

At Town Tonic, Chef Kanav Khajuria serves a sub-discipline of food science that seeks to analyze the physical and chemical transformation of ingredients. "I began my culinary journey in my homeland of India, completing a Bachelor of Hotel Management. I gained experience in a range of well-acclaimed international hotels such as Marriott and Sheraton before I relocated to the other side of the world, New Zealand, in 2012. I spent time in New Plymouth, Martinborough, Abel Tasman National Park, and Lake Tekapo before settling down in Christchurch and taking on the chef position at Town Tonic. Three key ingredients to a tasty dish? Social, artistic and technical. What is your favourite guilty pleasure? Ice creams. What is an interesting trend you’re seeing in food? Plant-forward focus and attention to nutrition. Who are your culinary heroes? Heston Blumenthal and Ferran Adrià. Is there a particular book that has inspired you in your life...

Chef Tawan Karnjanakajohnsak's cuisine is borne from passion, experience and imagination, all of which he brings to The Dish. "I use fresh ingredients to create flavours which you have never been exposed to before. In the musical world, people come to listen and expect a nice performance. It’s the same in the restaurant. People come to enjoy food and expect a good flavour as well as nice presentation. 12 years ago I was a percussionist. I never thought about being a chef until I had a chance to participate in the Percussion Duo competition in Luxembourg. I was fascinated with Western cuisine, culture and foods. I thought that music is the only way you can describe art, but I was wrong. There are many kinds of art, and food is one of those. After I came back to Thailand, I studied a Western-Thai culinary course at Dusit Thani College, and then...

A chef and instructor at Riverside Kitchen, Chef Stephen Bradley's cuisine is produce-driven and diverse, while sticking to the roots of the dish he creates. "I started out as a kitchen hand during school holidays as a 14-year-old, worked my way up and then at 24 opened my own restaurant which I operated for nearly 10 years.” Three key ingredients to a tasty dish? The key is to learn to trust your senses, not just taste, but smell and vision too. If you really watch what you are doing, see how the ingredients change through he processes, see how the aromas react with one another. And always taste as you go along – your dishes will get better and better. How important are local ingredients to you, and why? Super important. Not all, but most things lose flavour over time, so the fresher the better. Also the less miles it has...

Chef Keshan Sedara at The Pantry at Mona Vale specialises in New Zealand contemporary cuisine, using fresh produce that matches the seasons. “I describe my cuisine as yummy! I trained in Auckland – don’t hold that against me – at Bette’s in Devonport, before eventually moving south to Christchurch and to Mona Vale. Food is my passion and runs in my veins, with my parents and wider family all involved in the hospitality industry across the globe.” Three key ingredients to a tasty dish? Fresh herbs, to add life and depth. Paprika (and salt and pepper) – every dish should be well balanced with proper seasoning. Lemon juice, to add sharpness. What is your favourite guilty pleasure? Fresh seafood. It’s light, it’s healthy and can be prepared so many ways. What is an interesting trend you’re seeing in food? Heston Blumenthal has turned the culinary world on its head with essences,...

At Maharaja, Chef Vijay Biala makes wholesome food that sticks to basics.  "I started my career at a reputable hotel in Delhi. From there I went to Hong Kong and Singapore and worked as head chef at some of the top restaurants. After this I moved to Sydney and opened my own place, but I fell in love with Christchurch after visiting here and have been with Maharaja for 20 years now.” Three key ingredients to a tasty dish? Spices, fresh ingredients and love. What is your favourite guilty pleasure? Definitely a nice gin and tonic after good day at work. What is an interesting trend you’re seeing in food? With Indian food I’ve definitely seen a rise in people eating spicy food and trending to vegetarian meals. Who are your culinary heroes? My mother and my mother-in-law. Is there a particular book or author that has inspired you in your life...

Chef Diego Ghidetti's modern Italian cuisine at Francesca's Italian Kitchen is largely inspired by tradition. “I started working in the kitchen in my grandfather’s restaurant, who had by then been a restaurant owner and chef for more than 50 years. My other grandfather also opened a restaurant a few years before that. I grew up in kitchens and collected many memories. After five years I moved to Australia where I worked in several places as I was travelling. Then after three years’ experience owning a restaurant with my mother in Italy, I came back to New Zealand where I started working at Francesca's in Christchurch, not long after the restaurant opened.” Three key ingredients to a tasty dish? It has to be garlic, olive oil and tomato, the key ingredients of many Italian dishes. What is your favourite guilty pleasure? In Italy we have a habit: after finishing our pasta, we...

Chef Darrell van der Sluys at Fiddlesticks Restaurant & Bar creates classical cuisine 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 Zealand summers. Now I’m approaching 12 years for the Maestro hospitality group.” Three key ingredients to a tasty dish? Fresh seasonal produce, seasoning and flair. What is your favourite guilty pleasure? Chocolate every day and red wine. What is an interesting trend you’re seeing in food? More plant based, local and fermented. Who are your culinary heroes? The Roux brothers and Thomas Keller. Is there a particular book that has inspired you in your life or career? The French Laundry Cookbook by Thomas Keller. What’s one thing people probably don’t know about you? I ride horses most days. RECIPE: Learn to make Chef Darrell's Chocolate Mousse fiddlesticksbar.co.nz