THIS IS ME
Hello, Avenues readers. I’m so happy to meet you between these gorgeous pages. Welcome to Palate, with me, Jax Hamilton, your brand new and excited to be here, Food Editor.
Last month, I was proud to celebrate my 20th year as a resident of Christchurch. I arrived fresh from London in 2001 with my family and, since then, I have witnessed so many changes to our city regarding the hospitality and weekend market scene.
Food has always held such mystery for me. We didn’t have a huge amount of money growing up, but our meals were always incredible. From the instant the garlic and onions hit the pan until the ladle of soup kissed the bottom of the dish, our mealtimes were always something of a feasting enigma.
However, when I began my high school years, I was so surprised and bitterly disappointed to discover the meals served at lunchtime in the halls of my Ursuline Convent School to be bland and completely void of any personality whatsoever. It wasn’t all bad; in those same halls, I was introduced to pastry, and together we’ve enjoyed a deep and passionate love affair ever since – ha!
The difference? Love.
As an eight-year-old child, I began to cook for my family and realised the first thing you ever put into the pan is love, with an intention to share as a gift. That way, it will appear on the plate every time, whether you’re cooking with two or 24 ingredients.
Christchurch and Canterbury is a veritable smorgasbord of ingredients. Out there is an enormous, ever-evolving pantry to be discovered and shared. We’re so lucky to boast some of the finest, freshest produce and wine and beer on this beautiful little island – as well as award-winning restaurants, cafés, and eateries.
Loosen your belts, my friends (ooh, is it too soon?) because I’m raring to go.
If you see me out and about, say hello.