Pastry chef Courtney Schimanski joined Te Pae Christchurch shortly before opening in 2021. With a passion for baking nurtured by her gran, Courtney studied for her Diploma in Patisserie at ARA Institute of Canterbury…
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It’s easy to forget that cooking is a deeply personal pursuit. Perhaps the most surprising yet important ingredient required to prepare food for others is courage. If you’ve ever taken the time to cook a meal for someone, you’ll know what I mean. That silent sense of vulnerability that comes when you serve up a bowl of love, sweat, and fears.
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I was in the middle of a 10-day Covid isolation period when the deadline for this month’s travel issue was looming. As much as I wanted to pull together a column that waxed lyrical about how my favourite way to travel is through my stomach, I found myself experiencing the fascinating phenomenon: the complete absence of taste.
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As Aotearoa’s biggest city, it’s no surprise Auckland has a myriad of opportunities to eat widely and well. Despite a global pandemic, the dining scene has continued to grow at a rapid and delicious rate for residents and food-curious visitors. Here are a few favourites from our Guest Food Editor Kate Underwood’s latest trips north.
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Pegasus Bay is growing yet again. After a bold relaunch off the back of their latest vintage period, the reimagined, relaxed hospitality venue now has the ethos of ‘minimal fuss, and maximum lush’. This translates all the way through to their incredible food, wonderful scenery, and the wine we all know and love.
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What does one do when they’re at a loose end during lockdowns? Bake lockdown loaf, froth up some whipped coffee, or binge watch all of Downton Abbey? How about making cheesecake and getting really good at it. This is exactly how Bored Emma Cheesecakes was born.
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Guest Food Editor Kate Underwood has rounded up a handful of essential establishments that have stood the test of time in this ever-changing cityscape. These are the spaces people often frequent to eat, drink, and come together to experience a slice of Ōtautahi.
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Head chef and owner of Crisp and Vale catering Hannah trained at the Cordon Bleu, Rick Stein’s flagship restaurant, alongside Michelin star experience. As it brings people together to enjoy each other’s company, she believes life’s memories and moments are best shared and celebrated with food.
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As the temperature plummets, Guest Food Editor Kate Underwood finds herself craving a steaming hot bowl of umami-laden broth with springy noodles and an array of interesting toppings. Here are some of the unexpected places she heads to across the city when her soul needs a hug, and her heart wants some full-flavoured edible escapism.
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At Miro and Eliza’s Manor, there is a huge passion for New Zealand produce, which is celebrated in the food and beverage options. The menu is in keeping with a local theme as chef Liam Summers creates dishes with the best there is to offer from across New Zealand, imbued with a sense of curiosity.
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Eliza’s Manor now has a bold new look while radiating the classic charm from yesteryear. Alongside its five star service, this icon has its sights firmly set on the future by being certified as an eco-friendly heritage hotel.
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With people all around Aotearoa stepping up their coffee game, one NZ roaster has decided to meet coffee lovers at a hotspot that’s been growing in popularity for the past two years – home. Enter Everybird, a new specialty coffee designed to be enjoyed from the comfort of your own surroundings.
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Determined to maintain flavour while injecting more nutrients into my lunch, Guest Food Editor Kate Underwood scoured the city to unearth some seriously good salad-forward sammies, and the results were a rainbow array of salty satisfaction.
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Chef Cameron Woodhouse has just joined Greystone’s cellar door as head chef. Originally from Aberdeen, Cam has worked at the acclaimed Gleneagles Hotel in Scotland. He came to New Zealand where he was a pastry chef at Amisfield restaurant, Inati, and most recently, as Head Chef at Eliza’s Manor.
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The seventh floor of the iconic Manchester Street Muse Hotel is home to the aptly named Seven – a statement of modern design and dining culture. The avant-garde restaurant and bar is a grand yet intimate space, with a 180-degree outlook over the East Frame of Christchurch; Raoura Park is at its base and New Brighton and the Port Hills on the horizon.
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The Ballantynes Home Kitchen meal delivery service has now grown, with options ranging from bistro-inspired prepared meals to freezer favourites, classic cakes, and freshly made food hampers.
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The first week of May heralds a new beginning for the team behind Pegasus Bay Winery. Fresh off the tail end of the vintage period, the Pegasus Bay whānau is inviting you back for an all-new dining experience to complement one of the most iconic wineries in the county.
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Eat New Zealand is a national food movement founded by Chef Giulio Sturla of MAPU restaurant (previously Roots) in Lyttelton in 2015. It began as a series of conversations about our food and the things that influence it. It has grown into a leading cross-sector organisation committed to telling the Aotearoa Food Story through activations such as the Hui, Feast Matariki, and the Eat New Zealand Kaitaki (next-generation food storytellers).
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As an ever-hungry food writer, storyteller, and communicator, I like to think that when I eat, I eat for good. So it’s a delight to be here to help season the pages of this cherished Canterbury publication for this food-focused issue.
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From her kitchen on Banks Peninsula, Sophie from Full Time Tart has developed a seasonal menu full of local ingredients. With a deep chocolate sponge, a boozy buttercream, sticky jam, and crunchy candied hazelnut, this cake is perfect as we approach the cooler months.
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