The light broth, sweet clams and crunchy spring veg in this dish make a delightful combination.
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Ceviche is one of my favourite things to eat – incredibly creamy and yet so fresh; chewy in a good way and yet absolutely tender and delicate.
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Kadett is a dreamy and relaxing cafe on St Asaph St, located within Space Academy.
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A huge modernist box venue in an industrial part of town, with a glitzy urban aesthetic, from the light fittings to the 16-screen television wall.
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There are two Pot Stickers in Christchurch: the dumpling bar at The Colombo, Sydenham, and the slightly more formal restaurant version in the CBD.
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Ribollita is comforting, nourishing, satisfying and hearty – perfect for those colder wintry days when you need sustenance of the highest order. It’s very easy to make and uses up leftover sourdough bread that’s too good to throw away.
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With its gloriously deep flavours, hint of spiciness, fruity overtones and meltingly tender meat, this tagine ticks all the boxes. The rose petal pickle is the icing on the cake – it cuts through the richness of the tagine and adds a pop of colour. Serve this with your favourite couscous or cauliflower rice, laced with fresh herbs, olive oil and lemon juice.
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Dux Central is buzzing on a crisp sunny Saturday afternoon. Packed indoors and out, the young and hip are keeping warm by nursing glasses filled with steaming mulled wine and cider.
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SERVES 12 AS AN ENTRÉE OR 8 AS A LUNCH
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Desperate to thaw out up after the frigid night air, we gravitate to the gas fire between Amazonita’s bar and restaurant. As we look around and soak up the interior details, it’s clear to see every aspect has been carefully considered and exquisitely executed, from the beautifully designed menus to the lush hanging plants above the plush velvet booths to the open kitchen where all the action is happening.
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SERVES 4
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