The good things in life
WORDS Kim Newth PHOTOS Anna McLeod
Richard Sinke has his face to the wind with a smile on his face, walking a pair of Retradoodle dogs. His smart, friendly companions are just about quick enough to keep up with their active owner. I feel a bit guilty breaking his stride with today’s Avenues interview, but Richard doesn’t seem to mind.
It has been 45 years since Richard opened Dux De Lux, the legendary Christchurch vegetarian restaurant that grew to become such a cherished part of the city’s hospitality scene in the pre-2011 earthquake era. The food was incredible, and by the late 1980s, it had one of the first craft breweries in the country. So many well-known local bands got their start gigging there.
Then, of course, came the earthquakes and the slow business of renewal. First, he opened the award-winning Dux Live, bringing music back into the city again. Then a rundown villa on Riccarton Road was given a whole new lease of life as a delectable vegetarian and seafood restaurant, Dux Dine. In 2014, Dux Central opened in Poplar Lane, providing a great brewpub, food, and music combo to complete the Dux comeback story.
“Through all of that post-earthquake period, there was that sense of excitement to be starting afresh, and we played our part in that,” says Richard, who has steered the Dux boat onwards through Covid and into today’s inflationary times.
He can’t quite believe he’s been on this epic hospitality journey now for 45 years. “How has it gone so quickly?!”
At 69, Richard is a walking embodiment of what years of healthy living can do for you. He enjoys snowboarding, yoga, and spin classes and eating Mediterranean-style food with a touch of Asian influence. Every day starts with green tea and a bowl of homemade granola.
“I like eating fresh, clean, healthy food with lots of vegetables of different colours and whole grains. The more years go by, the more evidence has come out to show the benefits of healthy eating in terms of helping reduce risks of chronic illness, cancer, obesity, diabetes, and more. You do need protein in your diet and veggies, and a certain amount of carbs. You can get your protein from fish and from vegetarian and vegan sources, cut out meat and enjoy a robust lifestyle.”
Dux Dine is special to Richard because it represents how he eats, and he hopes it inspires others to pursue healthy eating goals too.
“The menu really does reflect how I eat, what I eat, and what I cook at home myself – only with more professionalism! I love how we transformed that villa to make Dux Dine, which has a beautiful garden and secluded courtyard. It’s next to a busy road in Christchurch, but you wouldn’t know that when you’re there. It’s so peaceful.”
Richard is himself a pescatarian who loves having ‘grape escapes’ with friends and fly fishing in the backcountry. “We always take a bottle or two so we can have a cup of wine sitting around the campfire.”
No surprise that retirement is not on his radar – the Dux life suits him well. “I don’t have to be engaged 24/7, and I have a great team behind me!”