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Relish this…

Leveraging two decades of experience and expertise supplying gherkins and pickled onions into many of New Zealand’s largest and most recognisable food service customers, Gordon’s Pickles has now launched an impressive range of ‘ready to serve’ quality products, available direct from the factory door.


Amongst a selection of sliced and whole gherkins, chilli and honey-flavoured, and traditional pickled onions, the bestseller at ‘The Picklery’ Retail Shop since opening in July 2017, is Gordon’s ‘Ready to Rage’ Gherkin Relish.

The relish is famous for its tangy punch and strong gherkin flavour, complemented with herbs and spices. Try with cold meats, cheese and crackers, and even in a toasted sandwich.

Gordon’s ‘Ready to Rage’ Gherkin Relish Dip

125g sour cream
Orange or red capsicum – finely chopped
Chilli sauce (Optional)
Fresh parsley to garnish

Combine sour cream and capsicum with Gordon’s ‘Ready to Rage’ Gherkin Relish to taste.

Serve with corn chips, crackers or crostinis. Enjoy!

The Picklery Retail Shop is open weekdays from 8am to 4pm. Eftpos is available onsite (no credit/Paywave) and off-street parking makes shopping a breeze.

Visit them today at 1 Timothy Place, Wigram, call 03 3480 223, or email


Simple done beautifully

The philosophy at Culverden’s Red Post Café is all about simple food cooked beautifully.


Locals keep coming back to enjoy the quality coffee and delicious menu options, all set amongst the picturesque country villa surroundings.

For more than 12 years, a long-time favourite dish has been the Salmon Souffle, a secret recipe that contains only salmon, spinach, potato, cream cheese, eggs and lemon.

The gluten-free meal makes a light and tasty dish served with salad.

Another popular item is the coated and pan-fried Blue Cod, which is also presented alongside salad and either fries or mash.

Belgian Waffles – introduced to the breakfast menu last year – is also following the other items as a real fan favourite.

The waffles are delicately toasted and served with grilled bacon, blueberries and drizzled with maple syrup.

Red Post Café, located at 2 Highfield St, is open Monday to Thursday from 8am to 4:30pm, Fridays 8am to 8pm and Saturday and Sunday from 8am to 5:30pm.

The menu caters for children and those with both vegetarian and gluten-free diets.

They can also host special occasions and functions, or provide catering platters so you can enjoy Red Post Café’s delicious fare at your venue of choice.

For more information, phone 03 315 8492.


Decadent desserts in Church Corner

There is no doubt the many new eateries opening up in the Christchurch city centre are attracting a considerable number of people into the central city. These newcomers have meant that established businesses outside the CBD have been struggling, even with the most loyal of customers.

Patisserie YAHAGI in Upper Riccarton, which has been providing exquisite desserts and cakes since 2009, is one of these suburban businesses.

The owner patissier, Eri Yahagi says, “Compared with newly-opened shops in the CBD, the atmosphere around our shop seems rather dim and old-fashioned.

However, we believe that true dessert connoisseurs still make an effort to visit our shop.”

To make the most of New Zealand’s summer, Eri sources high-quality sweet strawberries from a reliable strawberry farmer in Timaru to make delicious desserts.

They include fresh cream gateaux with strawberries, strawberry Swiss rolls and the newest creation – strawberry cup.

The strawberry cup is composed of special strawberry mousse, finely chopped strawberries and sour cream mousse, lavishly decorated with sliced fresh strawberries.

Eri remarks, “We can make these cups only when the strawberry farmer can supply us, meaning that they are strictly limited to the summer season.

We really do recommend people come in and try our strawberry cakes before the warm weather ends!”

Although Patisserie YAHAGI is hidden away in a tiny, old arcade in Church Corner at Upper Riccarton, it should definitely be one of the chief reasons to visit this part of town.


Thai to tempt

Intimate Thai dining, a picturesque setting and being welcomed like part of the family; it could only be Lemongrass.

At 56 Fletchers Road Loburn, Manager and Chef Sriamorn Reavill has spent 11 years building the most idyllic Thai dining experience possible.

“My dream to have a place where I can create Thai dishes for people which I had growing up turned out even better than I imagined,” she says.

Dining at Lemongrass is always an experience to cherish and many satisfied regulars from throughout the greater Christchurch area simply cannot get enough of Sriamorn and her culinary expertise.

“I love giving people what I like, when people come and dine here, I want them to feel like family, so I naturally want people to experience Thai cuisine the way I did through my family back home,” she says.

Lemongrass’ Thai Beef Salad, Panang Beef Curry or Massaman Chicken Curry always goes down a treat, especially as each dish is prepared with the same level of love and dedication Sriamorn and her family are famous for.

If you fancy something alcoholic, be sure to bring your own, but a word of warning, once you are here enjoying the delicious delicacies, enjoying a glass of bubbly and taking in the beautiful surroundings, you will be in no hurry to leave.

Bookings are essential so phone 03 310 3102 or email

“I am all about making great memories,” she says with a smile.




No.4 = No.1

Philip Pullman once said, “After nourishment, shelter and companionship, stories are the thing we need most in the world.” In a stroke of luck for Christchurch, you’ll find exactly these things at the adored No.4 Bar and Restaurant in Merivale.


Offering exceptional food and drink, a charismatic setting in an original historic homestead, and really great stories, No 4 is the gastropub for all seasons where you’ll feel at home with friends and family, colleagues and clients.

Open for lunch and dinner every day and brunch on weekends and public holidays, No.4 is also a premium function venue with four different areas available for hire and these are all fully catered.

You can choose from The Library, The Red Corner, The Private Courtyard and The Restaurant, for up to 70 guests.

Select from a variety of seating styles, and everything from drinks and nibbles, to crafted finger food, to full set menu options cater for all tastes and budgets.

Knowledgeable, friendly staff will manage your event from your first inquiry to fond farewells at the close of play and everyone will think you are so clever for creating such a marvellous event.

Warm and friendly at any time of the day, No.4 retains the cosy feel of a ‘local’ but adds a subtle sophistication in food and service.

The wine list is extensive and caters to all tastes with treats from around the world included, while beer is a venerated speciality with the Monteiths range, New Zealand boutique beers, international favourites, plus a special guest beer to discuss with the hop brewing afficionados on staff.

On the menu you’ll find that classics like beer-battered fish and chips are joined by prime cuts of sirloin and angus rib-eye served with truffled duck fat boulangère potato and sumac roasted vine tomato, and takoyaki balls (octopus dumplings with takoyaki bbq sauce, sesame mayo, bonito flakes and wakame).

And that’s just the start of the really great story.


Time for an autumn feast!

Die-hard fans of the Purple Weka Café & Bar know their fave dish is always on the menu, hence the beeline to the awesome central oasis at 48 Fitzgerald Avenue.

Owner Stu McDougall daren’t retire his creamy mushrooms on ciabatta from the menu.

There’s nothing nicer in autumn than a feast of juicy mushrooms piled high on the plate. Add an extra of egg and bacon and this fan favourite can’t be topped.

For a real comfort food fix, his grandma’s old-fashioned savoury mince on toast recipe brings back memories.

Traditional deliciousness. The special twist is the soft poached egg on top. “A poke with a fork and it drizzles through the mince – divine,” Stu says.

Corn fritters and bacon with the tangy house-made relish is simply delish any time of the day.

Accompanied by golden fries and fresh green salad, lunch icons include the beaut Battered Blue Cod or try the grand Gourmet Angus Burger – a massive mouthful with onion, Swiss cheese and bacon in a corn dusted bun.

“It’s a huge meal,” promises Stu, which means plenty to spare to toss a few crumbs to those pesky purple wekas.

Wash down with a house wine, beer, or a great coffee and the day couldn’t get better.

Be amongst the cheery banter inside or soak up the sun outdoors, from Monday to Friday 6am to 4pm and 8am to 3pm Saturdays and Sundays, with the kitchen closing up at 2pm daily for menu meals.

Phone the Purple Weka crew on 03 366 0258.


Pork & Coriander Pot Sticker Dumplings: NZ Pork Recipe

Golden, crispy and incredibly moreish, these homemade pork and coriander pot stickers are a seriously fine showcase of New Zealand pork. Simple to whip up, they make the ideal sharing platter for visitors or a way to get the kids involved in the kitchen.


Recipe and photo supplied by NZ Pork



Pot sticker dumplings
2 cups finely of chopped Chinese cabbage
½ tbsp salt
250g NZ pork mince
1 tbsp ground garlic
2 tbsp ground ginger
2 tbsp soy sauce
3 tbsp sesame oil
Small bunch of coriander, roughly chopped
1 cup of water
1 packet of wonton or dumpling wrappers

Dipping Sauce
Equal parts soy sauce, sesame oil and chilli paste
1 large spring onion, sliced

1. To make the filling, mix together the cabbage, pork, garlic, ginger, soy sauce and coriander.

2. Place a small amount of filling in the middle of each dumping wrapper, folding them over to form a half moon shape.

3. Starting at one end, fold and pinch the wrapper tightly together, continuing this method until the dumpling is completely sealed. Set the dumplings aside to rest for about 15 minutes.

4. In a pan, heat the sesame oil until it’s really hot, then fry one side of the dumplings until golden brown. Carefully pour in one cup of water and cover with a lid immediately – allowing the top side of the dumplings to steam.

5. Once the water has evaporated, let the bottom crisp up. Remove from the pan and serve on a platter or in individual servings.

6. To make the sauce, combine all of the ingredients together in a bowl.


Your West Melton local!

Good times, good food, good people; if it’s all three you’re after, then you can’t go past a night out at Two Fat Possums.

One of those good times is their challenging ‘have a laugh at the range of answers’ team fundraising quizzes.

There’s $10,000 worth of prizes up for grabs every Tuesday with free entry.

Have you got what it takes to take out the opposition’s smartest players?

Call now to book your team of two to eight players.

Another good time is the filling fundraising pizza nights, offering a quick and easy way to raise funds for your sports team or group.

You’ll find good food but it’s also where you’ll find good people, after all, Two Fat Possums is community focused and lots of fun. Who could want more?

With $20 pizzas every Monday and Tuesday and $10 desserts Sunday, Monday and Tuesday, there are plenty of great reasons to take a friend – or five! – and make yourselves at home.

You’ll find plenty of choices on the menu to suit everyone’s taste buds.

Why bother with making breakfast on a Sunday after a big Saturday night?

Jump in the car and find yourself a comfortable spot to relax and unwind. There’s no better place to kick back than Two Fat Possums.

Find Two Fat Possums at the West Melton Village on Weedons Ross Road, West Melton, phone 03 421 6481.


From garden to plate

A dozen renowned chefs, a mystery box cooking challenge using local and garden-picked ingredients, a bespoke outdoor kitchen and a locally grown ‘picking pantry’, Grow Ō Tautahi Food Ambassador Jax Hamilton is inspiring visitors to look to their gardens to ignite their cooking.


Jax will run the MacRae Landscape Design Garden Kitchen over the three days of Grow Ō Tautahi – Christchurch’s free Garden Festival in the Christchurch Botanic Gardens from 20-22 March 2020.

Each day of the festival, four new chefs will be challenged to create culinary delights from a mystery box of fresh, vegan or vegetarian ingredients – no meat or fish – and what they can pick themselves from surrounding gardens.

Visitors will glimpse into the creative minds of professional chefs and take away ideas and inspiration for their own dinner plates.

“You really don’t need a lot of space to grow a few herbs and ingredients that can put a ping on your plate,” Jax says.

“I want to share my food philosophy of ‘straight from your garden to your table’. A lot of the time we don’t know where our food comes from – but with a little inspiration I think we can encourage a healthier approach to cooking.”

Jax will lead the cooking demonstrations and help audiences engage with top chefs from around Christchurch and the South Island.

“All of our chefs will cook in a bespoke outdoor kitchen designed by the award-winning Davinia Sutton – we’re so lucky to have her involved; she has a real sparkle, like so many people around the Grow table.”


Creative Culinary Co-working

Tired of sitting in your air-conditioned office on these beautiful, sunny summer days? Then, it’s time to head to New Brighton and try social co-working, where you can enjoy both the ocean breeze and a panoramic sea view.



For the past three years, collaborative manager Rebecca Tavete has operated the co-working space, Argo, at 1/215 Marine Parade and new venture, Level One right next door has been operating for the past 18 months.

From traditional work stations to café co-working, the two work seamlessly together, offering a range of memberships to suit most budgets.

The aim, Rebecca says, is to “bring community back to big business”.

“It’s the biggest thing city workers say they miss,” she says. “It’s all about work-life balance. You can get out of the office, come and work by the beach, connect with other co-workers and return with a revived energy. We have panoramic views and are literally across the road from the ocean.”

From $40+GST per month, digital nomads can café co-work all day long and enjoy perks, like free tai chi classes.

At the same site, Level One, is now available to host open mic nights, makers’ markets, weddings and special birthdays.

“It’s all one, really,” Rebecca says. “We’ve created a synergy between the two spaces and the momentum is building.”

If you’re interested in hosting an event at Level One, or would like more information about co-working, check out the website or phone 03 423 3170.