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Ataahua Wines

Fruit of the gods: Ataahua Wines


Amongst the many quatrains found in the Rubáiyát of Omar Khayyám, these words, written in the 11th century, have achieved immortality: “A loaf of bread, a jug of wine and thou beside me, singing in the wilderness…”

 

Ataahua Wines

 

Omar certainly had the perfect recipe for a contented life sussed – food, wine and your significant other. How fortunate for us, then, that we’ve vineyards like the stunning Ataahua Wines, at 83 Church Road, Waipara, producing wines so quaffable that not only Omar, but Bacchus himself would surely applaud with a standing ovation. Ataahua grows grapes for their merlot, pinot noir (from which they also craft their rosé), and gewurtztraminer (from which they also craft a dessert wine) varietals, while their chardonnay, riesling and sauvignon blanc grapes are sourced from local vineyards within the Waipara valley.

 

Launched in 2008 by Andrew Grant and Stephanie Henderson-Grant, Ataahua (meaning beautiful, picturesque – a place of beauty) creates boutique, artisan style wines, which, as Stephanie proudly explains, are “Hand-crafted from point of fruit growth and maintenance of vines right through to point of ready for bottling (only the bottling is done offsite), using NZ made bottles. They’re fashioned with love and very tender care!”
The current wine vintages available are 2016 and 2017 Riesling, 2016 Gewurztraminer, 2017 Rosé, 2018 Rosé, 2016 Chardonnay, 2017 Sauvignon Blanc, 2015 Pinot Noir, 2015 Merlot, 2014 Late Harvest Gewurztraminer.

 

 


For more information, phone 03 314 6961, or visit www.ataahuawine.co.nz.


 

The Pedal Pusher

Frolic Gastronomic: The Pedal Pusher


There’s nothing like celebrating warmer, balmier days than to wave bye-bye to winter foods, as they head off to their well-deserved hibernation period, and welcome in the lighter, fresh ’n’ flavoursome fare of a spring/summer season.

 

The Pedal Pusher

 

Over at The Pedal Pusher, Addington, they’re very excited to present to customers their hot-off-the press spring menu. It’s a taste-bud treat; a veritable springtime, gastronomic frolic of superb Kiwi cuisine. Chef Bevan Ward says the focus of their menu has very much shifted to supporting local people. “For example, most of our meat is sourced locally, from excellent suppliers, such as Ellesmere Butchery.”

A recent introduction to the menu is fat enriched, low carbohydrate dishes, for customers following a Keto diet. “And because we believe that a great restaurant should cater to all dietary requirements, we have six vegan/gluten free dishes on our spring menu,” says owner Rana. Whether catching up with friends for cake and coffee, following the footy with a juicy steak and craft beer, or lingering over a fabulous full-course feast, this is the place to be.

Because of the great location, it’s a doddle to perambulate, or pedal, to nearby entertainment venues, such as The Horncastle Arena, the Addington Raceway, or The Court Theatre. So, pull on over, park up your penny-farthing and pop in to the most pedal pumpin’ pub in town!

 

 


The Pedal Pusher 286 Lincoln Road, for brunch, lunch and dinner, open 9am to late. Phone 03 335 0095, email pedalpusherchristchurch@gmail.com or visit www.pedalpusherchristchurch.co.nz.


 

Black & White Coffee Cartel

Eight… & still counting: Black & White Coffee Cartel


Talking to Bink Bowler, the man behind our city’s Black & White Coffee Cartel, you immediately understand why Christchurch is beginning to look pretty darned amazing; while many post-earthquakes wrung their hands in despair, Bink saw it as a once-in-a-lifetime opportunity not to be wasted.

 

Black & White Coffee Cartel

 

“We’ve got no choice; we’ve got to go for it. We’re set to become the most modern, thriving city in the world! Look at what we’ve achieved out of this disaster. Imagine us five years from now – it’s very exciting!” In 2015, Bink opened his first Black & White in Victoria Street; this year marks the opening of the eighth, at Plymouth Lane in the CBD. A triumph, indeed, for one who’s had to weather his fair share of doom ‘n’ gloom prophets.

Bink believes what makes the Christchurch café scene so unique is because it’s a daytime city. “And Christchurch people are real daytime people. We have beautiful parks and rivers. This is a fantastic place to live and raise a family. Ours is a traditional city and we should embrace that.” With an eye to opening another café in Queenstown, Bink says his loyalty to Christchurch remains. “That’s always been our mantra. We’ve never lost confidence in Christchurch. Every year here just gets better!” Bink Bowler, ladies and gentlemen, barista and entrepreneur; the kind of guy that helps take a city from ordinary to awesome!

 

 


Visit www.blackandwhitecoffee.co.nz or follow on Facebook.


 

 

A spring salad

A spring salad: Recipes


Cold shrimp salads are the perfect accompaniment to spring meals. With prawns, fresh avocado, fresh dill, avocado, green onion and celery, it packs as much nutritional punch as it does deliciousness.

 

A spring salad

 

Ingredients

700g raw prawns deveined, in shell
2 sprigs of dill
1 bay leaf
2 tsp salt
Fresh cracked black pepper
About 2 litres water
1 ripe avocado
2 tsp lime juice
1/2 cup diced celery
1/3 cup chopped green onion
3 tbsp minced fresh dill
Salt
1/4 cup mayo

 

 

Method

Bring water to boil and add 1/2 of the lime juice, bay leaf, dill sprigs, salt and pepper. Mix well and simmer for a few minutes.
Add prawns to the pot and cook until just done, this won’t take long. Strain water and let prawns cool in the strainer until cool enough to handle. Peel prawns and add them to a mixing bowl.
Cut, pit and peel avocado. Dice the avocado meat and add it to the bowl, along with diced celery, green onion, minced dill, lime juice and salt, mixing gently.
Add mayo and mix until all evenly coated. Cool for 30 minutes to an hour and serve.
Store in the refrigerator, in an air-tight container.

 



 

Continental Catering

Five-star finesse: Continental Catering


Catering to South Island’s most exquisite events, Continental Catering Ltd has an unsurpassed reputation, with five-star finesse.

 

Continental Catering

 

Known for fine cuisine and exceptional delivery service, Continental Catering also works in partnership with many Christchurch venues. Christchurch Gondola, Tait Technology Centre, The Arts Centre plus the Christchurch Art Gallery all offer fine dining, prepared by the Continental Catering team.

Be it Christmas functions in private homes to corporate dinners, menus are tailored to every occasion with grazing platters, buffets, canapés, or gala dinners. “Our food philosophy and direction are based on respect – respect for our taste buds, bodies, community and planet,” says new owner David Cartwright. His world-class experience and dedication complement Continental Catering’s trusted legacy of over 50 years.

“We source locally produced, premium, sustainable ingredients to produce contemporary cuisine that is memorable, delicious, served with first-class beverages, and delivered by professional, friendly catering staff.” Everything, including dietary requirements, is taken care of – our sumptuous menu selections pleasing the fussiest palates. “Our reputation is based on first-class service, food and outstanding value. We are often referred to as the #trustedcaterer.”

 


Visit www.continental.co.nz for the extensive list of venues.

Continental Catering
Ph 0800 426 684
enquiries@continental.co.nz
www.continental.co.nz


 

Peanut butter & white choc squares

Peanut butter & white choc squares: Recipes


The easiest and yummiest no-bake peanut butter slices with white chocolate

 

Peanut butter & white choc squares

 

 

Ingredients

2 cups (approx 170g) crushed Super Wine biscuits or similar
220g butter melted
1 cup peanut butter melted
2 cups icing sugar
1 1/2 cups white chocolate melts
4 tbs peanut butter extra

Method

Grease and line a rectangular (32X20cm) baking tin with baking paper.

Finely crush biscuits in a food processor and set aside.

Place the butter and peanut butter into a microwave-safe bowl and melt, stirring regularly every 30 seconds.

Add the icing sugar and crushed biscuits and mix to combine. Spread the mixture evenly into the baking tin and set aside.

Place the white chocolate and extra peanut butter into a microwave-safe bowl and heat until just melted, stirring every 30 seconds.

Mix until smooth and pour over the top of the slice.

Place into the fridge for 3-4 hours before removing and cutting into pieces.

Notes
Bring the slice back up to room temperature before cutting it, to prevent the chocolate from cracking then store the finished slice in an airtight container in the fridge for up to one week.

The Oaks of Darfield

Darfield’s hidden gem: The Oaks of Darfield


Located at 2171 Clintons Road, Darfield, The Oaks of Darfield, surrounded by a large stand of mature oak trees and a large garden with sunny courtyard, is sure to amaze.

 

The Oaks of Darfield

 

It offers an intimate fine dining experience second to none, able to cater for evening dining, casual lunches, private formal dinners, weddings and cocktail parties. Open for dinner during weekdays and weekends, the restaurant menu has been designed by the chef to reflect the seasonal produce.

The Oaks also contains three well-appointed guest rooms upstairs. All rooms have queen-size beds, private bathrooms, flat screen televisions and free wireless internet access. The Oaks of Darfield is open Wednesday to Sunday inclusive and Monday or Tuesday by prior arrangement. Due to popular demand, reservations are essential.

 


Phone 03 318 7686 or visit www.theoaksofdarfield.co.nz


 

Start in style

Start in style


Christchurch Casino New Zealand Trotting Cup Day (November 13) is one of the most highly anticipated and prestigious events on the Christchurch social calendar so why not kick start (or finish off) this spectacular day of racing, fashion and fun at one of these fabulous establishments.

Start in style

 

1. Start your day in style at the Christchurch Casino in Victoria Street with a scrumptious buffet breakfast, glass of bubbly, beer or orange juice for only $50 per person. Tickets available online and include a return bus ticket to Addington. (R20 and dress code applies).

2. The perfect place to begin your race day celebrations is in the heart of Merivale with a champagne breakfast at No.4 Bar and Restaurant, along with Cup Week prizes and live music. Book your seat to Addington Raceway on November 13 on the legendary No.4 bus ($19) and enjoy a complimentary beverage on return.

3 . Trevinos Restaurant & Bar in Riccarton will be open from 9am offering an à la carte breakfast with complimentary glass of bubbles to get you in the mood.

4. Situated in Lincoln Road, The Pedal Pusher is a short stroll from the action at Addington Raceway, offering a champagne breakfast daily throughout Cup Week. A funky and vibrant gastropub, The Pedal Pusher now has live music on a Sunday from 3pm to 6pm.

5.Get together with a group of friends and head to JDV in Merivale before – and after. With late night dining until 11:30pm you will not have an excuse but to return to the party at JDV.

6. Renowned for its amazing breakfasts, Bloody Mary’s in Latimer Square will be serving up a delicious pre-race day buffet (with a few extra goodies) on Tuesday November 13. Guests will be treated with a glass of bubbly on arrival starting the day off in style.

7. If champagne is your thing then you can’t look past the upscale neighbourhood bar Vesuvio Wine & Tapas Bar. Throughout Cup Week, the European style bar is running a special Champagne by The Glass Menu, champagne specials and champagne cocktails.

8. Louis Champagne and Oyster Bar Owner Jason Whitelaw says “a party without champagne is just a meeting”. G.H. Mumm is just one of the champagnes available at Louis where you can start your day in style. Louis’ celebrated after parties have proven again a hit (with two selling out) but that doesn’t mean you can’t get in on the action at other times during Cup Week.

9. From November 13 to 18 Aikmans in Merivale will be turning it up starting with a Moet & Chardon Champagne Breakfast and return bus to Addington ($35 per person). There will be special events taking place every day with live music, drink specials and prizes for best dressed.

10. For Cup Day, the Carlton has you covered with three options to begin your day right with a champagne breakfast and buffet breakfast for $25 or add in a bus ride to Addington for $35 (inclusive) on the Carlton bus.

 

 



 

JDV

Still partying: JDV


For the best Cup Week party atmosphere dished up with great food, beverages and a friendly professional service head to JDV in Merivale.

 

JDV

 

Cup Week kicks off `under starters orders’ on Monday November 12 with rosé tasting, Veuve Clicquot and food matching. A special Veuve Clicquot breakfast welcomes in NZ Trotting Cup Day on Tuesday November 13 before the `A Day Not at the Races’ celebrations begin.  Avoid the crowds and spend the day with JDV instead.

View all the action from Addington on JDV’s big screen and celebrate until late. Throughout Cup Week, dinner will be served up until 11.30pm every evening so there’s no excuse not to celebrate well after the sun’s gone down. With music throughout the week, patrons are also invited to head upstairs to boogie the night away at the Verandah Bar where the Moët & Chandon champagne cocktails will be flowing. It’s all about having fun and great service and that’s what JDV have been giving people for the past 18 years.

JDV’s `intimate food’ experience in a relaxing environment allows you to enjoy truly a memorable occasion. The week-long party at JDV encompasses a Ladies Day on November 14, Sail Away with Cloudy Bay and the Royal JDV Yacht Squadron on November 15, Canterbury Anniversary Day celebrations on November 16, Gallops Day on November 17 and a Recuperation Day on Sunday November 17.

With delicious locally sourced produce and a tempting menu, JDV is setting a high standard and leading the way with its 11:30pm late night dining.

 



 

Corianders

Flavourful Fare: Corianders


Tired of the stress of the all-important Christmas function? Make the easy choice this year by choosing the special Christmas menu at Corianders Ethnic Indian restaurants.

 

Corianders

 

Book now at the new Bollywood banquet room at St Asaph Street and have the option of your very own Indian chef preparing the sumptuous fare with flavours that are enjoyed best when cooked fresh for you and your guests. With the best quality food, start your function with beverages on the balcony then move inside for some incredible dishes from your own tandoor, cooking starters just for you.

The Christmas fare is very special, with prices starting from $55 per person. You can start with the Dahi Poori. A form of chaat, its crispy puffy shells are served full of yoghurt, tamarin and a mixture of tasty Indian flavours. Crispy chicken is covered in a spicy coating with a wonderful dipping sauce. And try the classic Onion Bhaji or spicy lamb chops. The expansive menu at Corianders is as delicious as always and your choice of main is served with rice and a naan bread.

 

The all-important desserts feature a chocolate naan or vanilla ice cream covered in chocolate to cool down the palate after a flavour-filled main.
All this to be enjoyed with your choice of either a glass of bubbles, a kingfisher beer or a juice.

The Christmas menu is available in all four Corianders Ethnic Indian restaurants, Hanmer, St Asaph Street, Bush Inn and Rolleston, but bookings are mandatory. Book online or phone the restaurant.