Stories

Your next big weekend away needn’t be a big drive away. Cityscape heads inwards for a central city escape. For a deluxe getaway in the heart of Ōtautahi, booking yourself some sweet ‘me time’ at Rydges Latimer is a pretty damn good option. It’s four-and-a-half stars of goodness overlooking Latimer Square, providing all you need as the base for a central Christchurch adventure. The rooms are stylish, spacious and comfortable with the essential touch of 24/7 room service so you can get those champers on hand while you’re still in your bath robe, or a late night nibble once the fun’s all done. There are 175 rooms, ranging from chic to extraordinary. The pièce de résistance is the penthouse suite, with city views, plush décor and plenty of space for entertaining. For those on an inner-city exploration staycation, it’s literally a straight line to the core of town, with the short...

Cityscape joins Heritage Expeditions on an unforgettable island-hopping expedition cruise through the South Pacific paradise of Papua New Guinea and the Solomon Islands. The tiny hawksbill turtle hatchlings clamber over each other in a flurry of sandy flippers towards the ocean, serenaded by Arnavon Community Marine Park project coordinator Henry Kaniki who is strumming his trusty ukulele and beaming like a proud father. I’m grinning inanely, dumbfounded by the baby turtle effect. The turtles’ almost mechanical, stop-start movement makes them look like super-convincing wind-up toys. It takes just minutes for the last of the 119 turtles to reach the water off Kerehikapa Island, one of the world’s most important rookeries in the Western Pacific for the critically endangered turtles, in the Arnavon Islands, Solomon Islands. Henry’s strumming and smile hide a horrifying statistic: “Only one in 1000 is expected to reach adulthood,” he says. “Those that make it will return in...

No.4 Bar & Restaurant's Chef Jayden Mitchell creates food that feels like home, with a modern twist and local produce.  “I started out washing dishes at Plato in Dunedin 11 years ago and saw the fun, creativity and fast pace of a working kitchen. I spent four and a half years there before moving to Christchurch to take on a sous chef role at Casa Publica. I then joined the Maestro Hospitality group where I was sous chef at Fiddlesticks for three years before they offered me the head chef job at No.4 just recently." What’s your pro tip for really good food? Take your time, taste everything and enjoy the ride. Making the perfect dish can be as fun as eating it. It’s all part of the journey. RECIPE: Learn to make Chef Jayden's sticky date pudding with ginger caramel sauce I can’t leave the house without… My motorbike. If you...

This pudding with creamy caramel sauce is perfect for a mid-winter get-together. Serves: 10 | Prep. time: 25 minutes | Cook time: 30 minutes | Dish deets: Vegetarian Ingredients Pudding 2 cups pitted dates, chopped1 banana, mashed1 cup water1 tsp baking soda70g butter2 eggs½ cup sugar1 pinch salt1 tsp vanilla extract1 ½ cups plain flour2 tsp baking powder Sauce 2 cups caster sugar½ cup water30g fresh ginger, peeled and roughly chopped1 cup cream20g butter Making it happen Pudding 1. Pre-heat oven to 170 °C. Grease an oven-proof dish (approximately 20cm square). 2. Place dates in a pot with the banana and water, and heat on medium until soft. 3. Remove from heat and stir through baking soda and butter. Set aside for 10 minutes. 4. Whisk eggs, sugar, salt and vanilla extract. 5. Mix egg mixture in gently with the dates and banana. 6. Sift in flour and baking powder –...

Bloody Mary's Chef Christopher Walker describes his cuisine as ingredient-focused food. He loves to highlight great Kiwi and local produce as well as using the freshest possible ingredients he can get his hands on. “My career began as an apprentice at the Hermitage Hotel, Mt Cook where I quickly established a passion for great New Zealand-focused cuisine and the camaraderieof the kitchen. “After earning my chef qualifications, I then took my trade abroad to work in Italy, adding to my experience in a five star hotel where the food was extremely traditional but laced with passion and skill. “I returned to New Zealand to work for a former colleague and mentor, Ken O’Connell, who had just successfully opened his own restaurant in Dunedin. Following this, I moved to Banks Peninsula to join the Roots Restaurant team and after a year, I earned my first head chef role. “My next move was...

This chocolatey treat is decadence at its best, and it looks amazing on a plate. Serves: 8 | Prep. time: 30 minutes | Cook time: Overnight | Dish deets: Gluten free, vegetarian Ingredients Chocolate crèmeux 250g cream250g milk100g egg yolks (approx. 5-6 yolks)240g dark chocolate Chocolate soil 220g sugar150g water150g dark chocolate Honey toffee 270g sugar40g glucose50g honey60g water15g baking soda Milk crisp 250g whole milk75g glucose To serve Fresh raspberriesMelted chocolate, for dipping Making it happen Chocolate crèmeux 1. Combine milk and cream in a saucepan and bring to the boil. 2. Place your egg yolks in a bain marie and slowly whisk in the hot cream. 3. Cook the mix to 84 °C. 4. Add the mix to the dark chocolate and mix until completely melted and emulsified. 5. Pour into a mould and place into the fridge. Leave to set for 4 hours. Chocolate soil 1. Combine water...

Love teriyaki and ready to give it a go at home from scratch? Tomi Japanese Restaurant Chef Joe Chan tells us it’s surprisingly simple – and tasty. Chef Joe says there is no comparison to making your teriyaki sauce from scratch. It’s an incredibly easy recipe, and the result has a better flavour and texture than anything you’ll get in a bottle. “The cuisine I create is nothing complex. I use seasonal, fresh ingredients. People don’t come to Tomi and expect something too fancy – the food is based on skilful preparation, not exotic ingredients,” he says. Joe started his hospitality journey in his home city of Hong Kong, working in restaurants from the age of 14. He moved to Japan and learned the arts of Japanese cuisine in hotels, cafés, bars and restaurants before getting married and moving to Christchurch. He started Tomi Japanese Restaurant here nearly 10 years ago...

Somewhere between the practicality of breakfast and the midday break of lunch lies the decadent experience of brunch. Cityscape takes you on a tour of some of Christchurch’s best bruncheries and, more importantly, their superb dishes. Cinnamon Porridge with Berry Compote Why: This warming, subtly spiced porridge topped with rhubarb berry compote, house made granola, banana, local honey and runny cream is the definition of comfort food. Goes well with a cup of delicious Allpress coffee. Where: Grain Coffee and Eatery. Come for the food, stay for the sleek, modern surrounds with an industrial flavour, and some bonus free Wi-Fi. Eggs Benedict with Bacon Why: The house-made rosti and hollandaise make this brunch classic an absolute winner. The menu here also caters to all dietary requirements. Where: The Old Vicarage. Come for the food, stay for the beautiful garden surrounds, cosy, atmospheric interior and range of private rooms. Hash Benny Why:...

KM Surgical’s Dr Ken MacDonald draws back the curtain on fat transfer, a life-changing cosmetic surgical process. Cityscape finds out more. So what is fat transfer? We use a person’s own fat to improve the appearance of parts of the body that may have lost tissue volume due to aging, trauma, surgery, birth defects or other causes. Where does the fat come from? Usually the thighs or abdomen. And what kind of places do you usually transfer it to? It depends on the patient and their needs, but often the backs of hands, face, breasts, buttocks or hips. Does it hurt? It’s not too bad. Before the procedure, we inject an anaesthetic to the area to minimise bruising and discomfort, and there’s also an option for sedation. We use a very narrow surgical instrument called a cannula to remove the fat using a liposuction technique. Then what happens to the fat?...

In a busy life, the little things can mean so much. Cityscape takes a moment to think about the rituals that can make life that little bit better, and where in Christchurch you can get help performing them. It can be challenging to make time for me-time in between all the things to do and people to see, but here’s a hot take: when we say ‘make time’, what we really mean is ‘take time’. We choose what gets prioritised and what doesn’t. So let’s be more mindful in the choices we make every day, and choose something that gives back to number one every now and then. Appreciate your morning ritual The morning can be yours. This is the time for setting your intentions, taking a moment for gratitude, or starting your day with reflective meditation. If you can become an early riser, you’ll be rewarded by a calm space...

Veronica King of Grassroots Yoga & Health talks breath work, and how you can take the simple first steps to mindfulness. The breath is the most important resource we have for living in a mindful way and staying present in the moment. When we feel our breath – truly take notice of it – then slow our breath, we slow our thoughts. And when we slow our thoughts we gain clarity, perspective and peace. The breath is the secret ingredient of a good yoga class. It's a powerful portal to relaxation and the key to self-regulation. We are physiologically wired to change the breath in response to external situations, and the breath can be used to change our internal state. It's powerful, it's free and the capacity is within all of us to harness the power of breath. Having said that, it can be hard at the start, and that's where...

A huge range of Kiwi companies now deliver their wares to your door, on repeat. Are there any limits to subscription services? Cityscape finds out. It’s waiting for you on your doorstep in the morning: a selection of local craft beers. Next comes your week’s worth of fresh vegan meals. A regular delivery of treats for your dog. 48 rolls of organic, tree-free toilet paper. A fresh toothbrush – great, yours was nearly done. The rise in subscription services has opened up new ways to automate our lives. Subscribe once, and these essentials are delivered on schedule. Say goodbye to the mishmash of errands taking up your Saturday and the hassle of keeping the pantry stocked through your busy week. Subscriptions also allow you to consciously choose ethical, local producers, rather than being funnelled into whatever’s available at your local supermarket. THE ESSENTIALS Anyone learn about Maslow’s Hierarchy of Needs at...

Little Andromeda is the wee spot to be if you’re looking for professional theatre in the riverside bar district. It’s fun, it’s got a ton of great shows, and Cityscape can tell you why we should all be heading there for the next show. Little Andromeda has a rad spot on The Terrace, surrounded by some of the coolest of Christchurch’s cool establishments. It’s a real asset to the area, adding another dimension of entertainment to the live music on offer in nearby bars. The theatre began when director Michael Bell wanted somewhere to put on his own shows, beginning with a production called Andromeda. “I had a lot of mates that needed a space too, so I thought I could share it with them on off days,” he says. “As I went on I realised that I could probably fill two theatres’ worth of shows full time so it just...

After dark, Mod’s Hair takes on a whole new aspect. It’s a haven of style and good times, and Cityscape steps out to learn more. The new night out is so much more than a drink at a bar or a boogie on a crowded dance floor. The ladies at Mod’s Hair in Merivale have their own after-dark experience that brings a whole new level of fun and luxe to a girls’ night on the town. It’s warm, it’s safe, it’s stylish as hell, and there’s a fully licensed bar. As you step in from the chilly night air, you’re greeted by a warm bubble, the sweet aroma of a well-kept salon, and the sound of mood-setting evening music. Grab yourself a G&T, or perhaps a Negroni, or a glass of French Champagne. Settle in and prepare to be pampered. This is the perfect setting to meet for pre-drinks and styling...

What can you do in Christchurch when it's chilly out? Plenty! 1. Make the most of your weekend and have a good old-fashioned Sunday Lunch Roast at The Pantry at Mona Vale – a classy affair with soup, beautifully roasted meat, and dessert. 2. Get central. There’s seriously cool stuff going on in the four avenues and if you haven’t checked it lately you’re missing out. Read more: Centre of attention: Living in the Christchurch central city 3. Watch a Cinema Italiano Festival movie at Lumière Cinemas, whether it be an absurd Sardinian film, or a classic Sicilian flick. Read more: Journey through Italy with the Cinema Italiano Festival 4. Rest your mind and get that well-deserved break with a restorative yoga class at Grassroots Yoga & Health. Read more: Breath of life: Breath work tips from Grassroots Yoga & Health 5. Catch a performance at Little Andromeda – there are...

We've got the lowdown on the latest and greatest happening around Christchurch this winter. For the freshest art space in town, check out Xgaleri at the Guthrey Centre in Cashel Street. The newly opened gallery is run by mother-and-son duo Sheila and Max Brown. They’re both super-talented artists – Sheila’s painting focuses heavily on New Zealand birdlife in action, and Max offsets this with his abstract art style, as well as his own jewellery line. Saffron Café & Restaurant is Colombo Street’s latest eatery, with authentic Middle Eastern dishes, tea, coffee and desserts. Hopefully you had a chance to say goodbye to Universo Brasserie & Bar before it got new owners, a new look, and a new name: The Thirsty Peacock. The new owners are continuing the fine tradition of combined café, restaurant and bar. Over in Victoria Street, new men’s fashion boutique Man About Town has set up shop with...

Part of a Cityscape series presenting the opinions of real people who live in Christchurch's central city: Peter Wells. How would you describe the vibe in your neighbourhood? A quiet buzz, punctuated by construction. Your neighbours are… A great mingle of people. Many 20-plus year residents which is a big plus and interspersed with young people, some rental properties, and commercial businesses. It would be great to see more diverse and long-term residents over time. Why do you choose to live in the four aves? Community. I live with 19 others in a Victorian backpackers (closed for COVID) that we've converted into a community house. It's a beautiful space to live and remarkably well organised. Read more of Cityscape's central city living coverage here Biggest drawcard? The proximity to green space and happenings in the city centre are brilliant. Being able to walk or cycle to Tūranga, the Arts Centre, or...

The Kiwi Spirit Distillery is distilling spirits made with Kiwi spirit. Cityscape talks to Kiwi Spirit’s founder and head distiller Terry Knight about what makes his Waitui Whiskey uniquely New Zealand. Terry is a passionate self-taught distiller who has been pushing the limits in the world of spirits for the last twenty years. His distillery, the Kiwi Spirit Distillery in Golden Bay, is renowned for creating spirits that tell a uniquely New Zealand story. Take his Waitui Whiskey – it may be based on an old world tradition, but it doesn’t pretend to be Scotch, or Irish or bourbon, for that matter. To start with, Waitui Whiskey is aged in the very barrels Terry uses to make his mānuka honey mead. Scotch whisky, by comparison, is aged in barrels formerly used for making sherry or bourbon. “The Scots believe that whisky was invented in 1494 by a man called John Cor,...