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Event perfection: Saints of Tai Tapu


Set against rolling countryside and the iconic Port Hills, Saints of Tai Tapu is not only a picturesque and customised event space, it also brings together a refined selection of sought-after professionals to cater for every aspect of your celebration.

The venue: Built in 1881 in the classic early-Christchurch neogothic style, the idyllic events space includes a peaceful rural riverside outdoor area. With on-site luxury accommodation, there is space for elegant wedding or event preparation, right through to the ceremony, reception and idyllic photo locations.

68 Lincoln Road, Tai Tapu | 027 271 9610 | www.saintstaitapu.co.nz

 

 

 

 

 

 

 

 

The styling: Design by Meisha is a wedding planner and event stylist who brings an interior design skillset to c

reate informed, cohesive and professional styling and event curation. From full wedding planning to on-the-day styling, talk to Meisha about designing a stand out celebration.

@designbymeisha | 021 258 6435 | www.facebook.com/designbymeisha

 

 

 

 

The cuisine: Crisp and Vale is a catering company for people who get excited about eating! Fanatical about flavour, passionate about presentation and serious about service, Crisp and Vale leaves guests with an unforgettable gastronomic experience.

info@crispandvale.co.nz | 027 358 9159 | www.crispandvale.co.nz

 

 

 

 

 

 

 

 

The drinks: A small family-owned business, Wine Divine is passionate about selecting the right wines and liquor to compliment your wedding or event. Ensure a perfect match with a free tasting session, from a wine library which spans budgets and palates. Glassware supplied free with a sale and return policy.

orders@winedivine.co.nz | 021 844 308
www.winedivine.co.nz

 

 

 

 

 

 

 

The décor: Christchurch Décor Solutions (CDS) have a host of furniture and furnishing to decorate your celebration. From functional seating, tables, linen and serve ware, backdrops, florals and signage, CDS has the right ingredients to fit-out your soirée.

hire@christchurchdecorsolutions.co.nz
021 116 0293
www.christchurchdecorsolutions.co.nz

 

 

 


 

TwentyFour Catering Co

Catering your special day: TwentyFour Catering Co


TwentyFour Catering Co is breaking ground all over the South Island. Although they’re based in Ashburton, the team loves to travel and no distance is too far to be a part of your special day.

 

TwentyFour Catering Co

 

Owner and Executive Chef Chantelle Quinn is passionate about providing a top quality service to take the stress out of your special day and takes pride in sourcing local, natural ingredients to deliver a unique menu catered to your personal style and to suit all guests.

TwentyFour Catering Co has been incredibly successful since its inception in 2014, providing a boutique hospitality experience, regardless of the size of the event.

Chantelle’s bubbly approach with clients sets the company apart in the world of catering. The team takes the time to get to know you so they can add personal touches to your special day.

Phone Chantelle on 027 356 1212 to discuss having TwentyFour Catering Co as part of your celebration.

Black & White Coffee Cartel

Your favourite fix: Black & White Coffee Cartel


Black & White Coffee Cartel is expanding to give you the new way to drink coffee in the jewel of the south, Queenstown. Leading the team at Queenstown Central in Frankton, is Kelly Roach. “Black & White Coffee cartel is a family business; you work with people who constantly support you and are as passionate about customer satisfaction as I am,” she says.

 

Black & White Coffee Cartel

 

When she’s not sipping on an edgy cup of coffee with a dash of coconut milk, this dynamic 25-year-old is leading a team of passionate baristas to bring the quality coffee experience that Christchurch has been fortunate to have for more than eight years to the fine town of Queenstown.

They are a team of staff that want the best for their customers and train hard to deliver it with pride. “We get on very well. We want to make people’s days and make people smile. We not only want to be awesome for our customers but for the rest of the team we work with. That’s what a cartel is, a family. We’re part of each other’s journey.”

The future is bright with Black & White Coffee turning its eyes towards the south. Those that know the quality of Black & White Coffee Cartel are able to meet the crew down at Queenstown Central in Frankton from 7am to 4pm Monday to Friday and 8am to 4pm on Saturday and Sunday to get their favourite caffeine fix.

Success breeds success and Kelly’s entrepreneurial approach to business is just another great chapter in the story that is Black & White Coffee Cartel.

 



 

Affogato café

Made With Love: Affogato café


If you’re looking for a fabulous start to your day and a really cool place to breakfast, brunch or lunch with friends, then stop by one of the best little cafés in town where the food is always fresh, seasonal and superb; sit back, relax, forget your cares and just watch the world go by.

 

Affogato café

 

Affogato café, at 919 Colombo Street, prides itself on providing a menu made with love. It’s very much a family affair with Manish Sharma as owner and his wife, Kinjal, who is a chef, making all the delicious homemade baking, as well as all the dishes on the breakfast and lunch menus.

Apart from their renowned all-day breakfast, diners can choose from a scrumptious selection of other delectable fare, such as Salmon Smash, Chorizo and Bacon Smash, Bacon and Eggs (free range eggs), Blueberry Pancakes, Toasted Bagels, and homemade Granola or Muesli; there is something here for everyone.

 

Affogato café

 

Their hot and cold drinks menu is comprehensive, from their handcrafted specialty coffees through to their Mango and Berry Smoothies. All beverages are made from the most natural and organic of ingredients. Of course, one should never leave this café without trying its famous namesake. Manish describes their Affogato as heaven in a cup.

 


Phone 03 377 0443 or visit Affogato@affogatochch on Facebook.


 

Va Va Vegan

Va Va Vegan

Limiting or excluding meat, dairy products and eggs was once on the cusp of consumer consciousness. But now veganism is hitting the mainstream. A menu that was traditionally not universally available or appetising, today it is all that and a bag of kale chips.

 

Va Va Vegan

 

In New Zealand, more than half of Kiwis say they are eating less meat, and a quarter expect to be mostly meat-free by 2025, according to the results of a recent survey by Bean Supreme.

Meanwhile to research from Stanford University in the United States suggests a produce-driven diet directly helps the health of the planet in more ways than one: growing produce generates fewer carbon emissions and uses less water than raising livestock, resulting in less of an environmental toll.

 

If you’re getting a serious case of culinary FOMO, we have collated a creative collection of our all-time vegan favourites:

Vegan Mac n Cheese

Kale, Black Bean and Avocado Burrito Bowl

Sugar Snap Pea and Carrot Soba Noodles

Creamy (vegan!) Butternut Squash Linguine with Fried Sage

Sweet Potato & Black Bean Veggie Burgers

Vegetable Paella

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Spaghetti Squash Burrito Bowls

Spiced Vegan Lentil Soup

Spicy Sweet Potato and Green Rice Burrito Bowls

Butternut Squash Chipotle Chilli with Avocado

 



 

The Monday Room

Seasonal Sensations: The Monday Room

In mid-winter, sharing comfort food with great friends can be a wonderful experience. There’s no better place to do that than at The Monday Room at 161 High Street.

The Monday Room

A destination for any food and beverage lover, the new winter menu has some great options to tempt you in out of the cold, including Slow Roasted Beef Cheeks, Canterbury Duck and the seriously decadent 12-hour Braised Lamb shoulder – an incredibly succulent dish that must be tried to be appreciated. The restaurant doesn’t shy away from the hearty meat dishes, but there is something for everyone in this comprehensive new menu.

For fancy home cooked sharing plates, ‘Trust the Chef’ is an amazing concept. Chef Hannah has devised an amazing selection of plates to be shared for every type of palate for only $45 a head. What better way to celebrate together and create memories to last a lifetime than a banquet-style buffet from the centre of the table that is designed especially for group gatherings?
The Monday Room offers quality traditional food with a modern twist, amongst convivial surroundings, with the service and beverage to back it up. So why not sit back with a quality cocktail or boutique wine and enjoy the company of your best and closest friends? The Monday Room is comfort food at its finest.

Ganda's Cooking

Too delicious to forget: Jayshri Ganda’s culinary journey + Win with Metropol

Family meals so good that she needed to know how to replicate them is where Jayshri Ganda’s culinary journey began.

Ganda's
Metropol has a copy of ‘A little bit of this, A little bit of that’ to give away to a very lucky reader. To enter, visit www.metropol.co.nz/win, enter your details and click the competition you wish to enter. Entries close Monday 13 August and winners will be notified on Tuesday 14 August. See Below

 

Jayshri is the first to admit she didn’t really know how to cook. Growing up in New Zealand with Indian parents, Jayshri and her siblings never needed to learn kitchen skills. Cooking for everyone was their mum, Laxmi’s way of bestowing love.
So Laxmi cooked, completely recipe-free; which her children deemed amazing, but confounding if you wanted to reproduce something later. “It was a running joke in our family that if we asked how something was made, there were no measures mentioned,” Jayshri says.
“Everything was concocted with ‘a little bit of this and a little bit of that’.”

And when Jayshri prodded her mum for more information about why her own culinary experiments weren’t turning out identical flavours and textures, the answers lay with where ingredients had been sourced. Oh, and exact quantities.
“It turns out you can’t get your chilli or your garlic from a jar of the minced stuff. You actually have to grow your own, or go to an Indian store and buy the original ingredients – especially lentils, in the raw,” Jayshri says. “Any extra processing like fumigation affects things like cooking times.”
Jayshri researched to see if a classic, basic Indian recipe book existed. Only two came close to her vision. So she decided to commit all her mother’s cooking method secrets to paper for Kiwi-born generations. In a nutshell, it’s the art of Gujarati cooking and it looks gorgeous in a professionally produced, globally-awarded cookbook, ‘A little bit of this, A little bit of that’.
The initial print sold out quickly. The first re-print has just finished, and more will likely follow suit, as the self-published book has garnered two Gourmand World Cookbook awards in Yantai, China. It was awarded ‘best in the world’ under the ‘Indian’ and ‘Spices’ categories.

Jayshri’s own favourites are her mum’s lamb curry, masala chops and Sunday chicken curry. “It’s exactly like the Sunday family roast… every time we all get together, we enjoy eating the same meal.”
As Laxmi, now living in Christchurch, comes from a still-developing seaside village called Avda Falia in north-west India, Jayshri is donating all profit from the re-print of the book to projects there. Initially the cash is going toward library books for the local school. Another cookbook might soon follow. Watch this space.

 

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