Stop for a bite to eat and something sweet at Boulder Burgers, Hanmer’s 50s-inspired, American-style burger bar in the Boulder Precinct at Chisholm Crescent.
Step back in time and enjoy the ambience of an American diner-style burger bar, complete with good ol’ 1950s cartoons and rock ‘n’ roll courtesy of the Wurlitzer jukebox, or relax in the sun outside with their outdoor furniture and a stunning view of the surrounding hills.
Burger buns (fresh from Hanmer Bakery daily) are loaded with all the gourmet goodness; fresh meat patties made by hand, house-made mayonnaise, relishes and other tasty condiments, salad and more.
Take the Big Boulder for example; a mouthwatering combination of double beef, cheese, lettuce, tomato, beetroot, red onion, pickles, aioli and tomato jam.
Or how about the Boulder Brunch – bacon, hash brown, avocado, free range egg, lettuce, aioli and tomato jam… it’s sure to get your taste buds tingling.
Room for more? Be tempted by their delicious loaded dog or loaded fries – smothered with bacon, cheese sauce, sweet chilli and sour cream, they’re the ultimate foodie favourite.
Finish off with a sweet treat – you’ll be spoilt for choice with their impressive range of delightfully devourable sundaes, shakes, splits and floats.
Find Boulder Burgers at 8 Chisholm Crescent, Hanmer Springs. Phone 03 315 5104 and check out their menu and trading hours at www.boulderburgers.co.nz.
It’s become expectation over aspiration for our foodie favourites to embody sustainability in all that they do. From the war on single-use plastics, to supply chain transparency and packaging compostability, this is more than a food trend – it’s a philosophy.
We’re seeing plenty of options across ingredients, preparation and packaging to take what’s on your plate to new, sustainable heights.
Hemp: This buzzword has grown wings and very much flown into foodie vernacular. Hemp is high in fibre, protein, minerals, and unsaturated fats, and contains the non-psychoactive cannabidiol, CBD. This nutrient dense plant is fast becoming used in everything from milk alternatives and cooking oils, to protein powders and energy bars.
Oat Milk: Plant-based milks are in hot demand, and no nut or grain has been spared from the quest to find a cow-less concoction. But one option does seem to be gaining more traction than most – the humble oat. A high-yield grain, oats are nutritious, cheap to produce and buy, and even grown locally in the South Island. Oat milk is creamy and can be easily homemade by soaking and blending oats with water.
Bio-packaging: Single-use plastics have been shown the door, and in their place we’re being shown a surprising panel of alternatives. Think seaweed, vegetable fats and oils, corn starch, straw, sawdust and even recycled food waste. Bioplastics made a splash when London Marathon runners were sated with golf ball-size pouches made from seaweed and filled with sports drink.
Moroccan flavours are the ultimate way to add flavour to chicken and we’ve got a nice, easy recipe for you to follow.
• 400g tub The Collective Straight Up Unsweetened Yoghurt
• 1 clove garlic, minced
• ½ tsp dried oregano
• ½ tsp dried thyme
• Pinch of chilli flakes
• ½ tsp salt
• 500g chicken thigh, diced
• 2 tsp Moroccan seasoning/Ras el Hanout
• ½ tsp turmeric powder
• ½ tsp smoked paprika
• Extra virgin olive oil
• 1 tbsp runny honey
• 1 lemon
• 2 pita breads, toasted
• Fresh pomegranate, mint and rocket to serve
To make the labneh, combine the yoghurt, garlic, oregano, thyme, chilli and salt in a bowl. Stir well to combine.
Set a sieve over a large bowl. Within the sieve, lay a piece of cheesecloth or new, clean kitchen cloths. Pour the yoghurt mixture into the middle of the cloth, then bring the cloth edges to the centre and secure with a peg or clip.
Place in the fridge and leave to drain for at least 24 hours, and a maximum of 48 hours. Carefully remove the mixture from the cloth and place into a container and keep refrigerated.
To make the chicken skewers, marinate the chicken by combining the diced thigh, Moroccan seasoning, turmeric, paprika, a drizzle of olive oil, honey and zest of one lemon. Season with salt and pepper, then stir to coat. Cover and marinate in the fridge for a minimum of 30 minutes.
Thread the chicken pieces onto eight metal or soaked wooden skewers. Bring a BBQ or frying pan to a medium high heat, then cook for 5-7 minutes on each side or until lightly charred and cooked through. Cut the zested lemon in half, and place flesh-side down onto the BBQ to caramelise.
To serve, spread the labneh down the side of a large plate, board or platter. Lay the chicken skewers alongside the labneh, with fresh rocket beneath. Garnish the labneh with olive oil, pomegranate, chopped mint and pepper. Serve with the caramelised lemon and toasted pita bread immediately.
The Long Knight is a family-friendly gastro pub with delicious meals and snacks to cater for most taste buds.
Happily situated in the heart of the Longhurst and Knight Stream subdivisions, opposite the Longhurst Medical Centre, with outdoor seating overlooking Greenaway Park, it is an ideal place to relax and enjoy a cool drink and warm hospitality.
Premium beverages and amazing cocktails are a must-try, along with their new winter menu!
Every evening is special at The Long Knight – on Monday, mouth-watering ribs are $20; Tuesday features happy hour from 5pm-7pm and a regular pub quiz night starts at 7pm; Wednesdays offer a $20 burger and pint; Thursday night every house beer, wine or spirit is just $7 and on Fridays there is happy hour from 5pm-7pm with live sport.
Saturday has live sport on the big screens and you can cap off a great weekend with a Sunday roast at just $20. Not to mention, once a month there’s Musical Bingo!
The Long Knight has a hidden gem with its across-the-bar Bottle Shoppe sales, so you can purchase your takeaways on your way home or when setting off to your friends’ BBQ or party.
If you are organising a fundraiser for your sporting club, school or kindy, look no further, because The Long Knight is well known for its quiz or music bingo fundraiser nights which can be tailored to your needs.
Open from 11am to late every day, the Long Knight has lots to offer. Head in and find out for yourself.
Marty and Naomi Fuller are the proud owners of The Elmwood Trading Co., a locally loved tavern that has an amazing community around it. Metropol caught up with Marty about how they’ve been getting on since taking over the reins 22 months ago.
With a massive grin on his face he tells us that they’ve been “Absolutely thrilled with the response!
“We wanted to create a friendly, value for money, local tavern – almost like a home away from home. The Elmwood was already going well, it was established but had a lot of potential in its food operation. So, we brought our chef, Henry Liang, his kitchen and some front of house staff from our previous hotel Trevinos,” Marty raves.
A new space meant undertaking the creation of new menus and the addition of daily specials; not to mention adding to their extensive wine list.
Some notable newbies are the garlic prawn hot pots and (a personal favourite of ours) the red curry lamb shank – both pictured.
The Elmwood is extremely versatile with a separate function area as part of the restaurant, where “we can host meetings, seminars, fundraising quiz nights and birthday parties,” Marty says.
“If the event is big enough, we can utilise the whole restaurant.”
If you’re just popping in, they also have a gaming lounge with 18 gaming machines, TAB, huge tv screens and a great outdoor area with year-round heating.
Walking into those double doors you can feel the warm energy radiating from the restaurant, the staff and the lovely owners.
Marty ecstatically says, “we tick a lot of boxes” and we wholeheartedly agree.
Craving a bit of socialising after being confined to your homes? Make Route 72 a must-see on your support local bucket lists. You will not regret it.
Found in the heart of Cust – just 40 minutes from Christchurch and 10 minutes from Rangiora – you will find the perfect place for your next dining and shopping escapade at the Route 72 Café Bar Emporium.
An irresistible breakfast menu is available from 9am to 11:30 and an extensive lunch menu from 11:30am to 3pm.
Desserts and home baking, an array of wines and beverages are available, as well as a takeaway menu. Friday nights offer a casual dining menu in summer.
Due to temporary restricted seating we recommend bookings and get togethers during the week if possible as weekends are very busy.
The Emporium is well stocked with your winter needs of possum and merino garments made in New Zealand, as well as household goodies and gifts.
Route 72 is located at 1697 Cust Road, in the heart of the village, phone 03 312 5595, or visit their website. Open Tuesday to Sunday – 8am to 4pm.
If eating is one of life’s pleasures then dining out is a delight and where better to reward yourself for good lockdown behaviour than inviting and stylish Fiddlesticks in the heart of the Arts Precinct? The cosy intimate dining spaces are complemented by the roaring fire in the courtyard outside.
Open from 9am until midnight seven days, breakfast and brunch, lunch, dinner, gluten free and grazing are deliciously taken care of.
The choices on the breakfast and brunch menu are nothing short of an adventure through the cuisines of the world.
Lunches are light or larger to linger over, while dinner features the best of local produce and the fab Fiddlesticks Feature Feast For Two: a bespoke shared feast for two with any two sides that is ever-changing, constantly evolving to tempt and surprise.
The grazing menu offers snacks and full meals to accompany the range of beers, bottled and on tap ciders and light brews, signature cocktails and, of course, the incredible wine library that will see you hesitating over varieties of the fermented grape from regions near and far.
There’s also the ‘Wines of intrigue’ section with both red and white, or maybe a toss of the coin will help you choose between a little something from ‘Bordeax – left bank’, and ‘Bordeaux – right bank’.
Fiddlesticks is the ultimate lockdown breaker – lock it in!
Over the last month or so, takeaways and food delivery services have been working hard to try and safely feed the hungry mouths of the locals. Make your next purchased meal a breeze by ordering from Christchurch’s very own Delivery Express and in the process support local. We caught up with founder of the company Himanshu Sharma to discuss the latest in the food delivery service.
Has Delivery Express seen an increase in local restaurants signing up since the virus?
Yes, we have doubled the number of restaurants compared to pre-Covid days and above all restaurants are satisfied with services.
What type of food can customers order from you?
Customers can order a variety of cuisines ranging from Thai, Indian, Mexican, fast food, burgers, street food, Chinese, Afghani, vegan, healthy, French crepes etc.
How are you getting the meals to the customers?
Delivery Express has created a one of a kind local ecosystem with #supportlocal as its core value, we feel proud about the fact that an iconic local company like Gold Band Taxis is among our delivery partners, getting hot food delivered to hungry locals quickly.
We’re encouraging everyone to #supportlocal. How is Delivery Express supporting local?
In various ways – No setup charges for restaurants, restaurants keep more money with them compared to any other service. And we do not mark up the food prices of restaurants.
Is there anything exciting coming up for the company?
Same day liquor delivery is in pipeline and would be available soon for our customers!