A fun take on the traditional Christmas ham. Sam Parish takes a Peter Timbs whole smoked ham leg and spices it up with ginger beer and spiced peaches.
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Our central city has made its mark as a dining, wining, and entertainment destination. Avenues checks out one city block – Colombo, Gloucester, and New Regent Street.
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We are so lucky in Aotearoa to have many delicious, locally-produced beverages - writes Avenues food columnist Kate Underwood.
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A wonderful seasonal recipe from the executive chef Mark McCracken at The Fig: fresh black garlic gnocchi with spring carrots, tarragon cream, and pistachio seed pesto.
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This is the recipe to use when entertaining, making the most of the freshest Akaroa Salmon from their farm just 10 minutes from Wainui and available at their shop on Treffers Road in Wigram.
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On the ground floor of The Mayfair Hotel (155 Victoria Street), Majestic at Mayfair has quickly gained a devoted local following since bursting onto the Christchurch hospitality scene a year ago.
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The Xiao Long Bao, a soupy pork dumpling, is one of Mia Zhao’s mother’s specialities at Eightgrains and Midnight Shanghai.
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Dubbed the most important meal of the day, I’ve always been intrigued by the variety of the global breakfast, says columnist Kate Underwood.
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This dish by Chef Rob Smith from Riverside Kitchen is fresh and light, making the most of Riverside Market’s ingredients – dry aged chorizo and fresh clams.
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