Oats have long been a mainstay of the breakfast buffet, but now oat milk is adding to the lineup. Yes oat milk has joined the ‘dairy alternative’ hall of fame alongside almond, rice, soy, cashew and coconut milk, except it seems this new option is trying its best to inch ahead of the rest.
Consumers are choosing oat milk for many reasons: texture, allergies, sustainability and best of all, it makes the perfect partnership with coffee.
It’s hard to fault it really… it’s creamy in texture, has multiple nutrition benefits and is environmentally friendly to produce. Makes you feel like you’ve been drinking coffee wrong all this time, doesn’t it?
Made through harvesting steel cut oats, soaked in water, blended and strained, oat milk has especially been admired for being environmentally sustainable.
It uses the least amount of water during its production compared to other plant-based milks and oat milk has a small carbon footprint.
Heathline raves about it online stating that “it’s naturally free of lactose, nuts, soy and gluten (if made from certified gluten-free oats)”.
Great news for the nut and lactose intolerant amongst us, oat milk provides yet another alternative for their caffeine hit.
Next time you’re getting your morning coffee, ask the barista if they’ve got some oat milk; you might just be pleasantly surprised.
With humble beginnings in Dave Gaughan’s home garage 10 years ago, Eagle Brewing grew organically, producing and supplying a unique range of craft beers to cafés, bars and restaurants across the country.
The brewery soon outgrew its premises, so Dave and his partner Marilyn took the opportunity to fulfil a lifelong dream of opening a brewpub.
The business has a strong environmental conscience and uses only the freshest, locally sourced ingredients and free-range meat to create every dish. From manuka smoked salmon to gourmet burgers, the extensive menu caters to all tastes and dietary requirements – including plenty of plant-based and gluten-free options.
New craft beer varieties have been introduced, alongside the range of refreshed favourites, including Whitecaps Hazy Pale, with big, complex aromas of citrus, tropical fruit, coconut milk, apricot and peaches, with hints of melon and fresh pear; the Raptor APA, a fruity, resinous, hoppy APA that packs a punch; Untamed Pilsner, a refreshing nutty pilsner; Alpine Pale Ale, with tropical fruit flavours, with a grapefruit pith bitterness hit and slight intrusion of caramel sweetness; EZ Island, a low alcohol mid-strength pilsner; Boardwalk Lager, a refreshing lager with a touch of fruity hoppiness; and Coalface Stout, a fruity, dark, earth-shattering dark beer.
Eagle Brewing NZ, 184 Williams Street. Phone 03 341 6849 and visit the website for more information or to shop online.
Only 15 minutes from Christchurch Airport, the beautiful Melton Estate is a family-owned boutique winery, restaurant and event venue. Set amidst 12 acres of vines, visitors can relax on the expansive deck and take in the beautiful surroundings the of lawns, gardens and the lush pinot noir vines surrounding the restaurant.
The winery restaurant has multiple indoor/outdoor options and, with full conference facilities available, it’s the perfect venue for weddings, family celebrations, Christmas parties, corporate events, live shows, wine events and so much more.
All Melton Estate wines are available at cellar door prices and you put a smile on the face of the family member or friend who is impossible to buy for but appreciates a really good New Zealand wine, with a gift voucher from one of Canterbury’s most favourite wineries.
Find Melton Estate at Weedons Ross Road, West Melton, phone 03 347 4968 or email email@example.com.
Many try but few succeed to reach the holy grail of hospitality – longstanding popularity. Rogues of Rotherham has achieved just that: finding a place in the hearts of locals, it is also a destination for visitors; it is a mecca for those who love food, fine wines, and cocktails, but is as appropriate for families as it is for corporate functions. Rogues of Rotherham is a true classic.
Open all week from 8:30am to late, you can head in for breakfast, brunch, snacks, lunch and dinner, and there is a gluten-free menu for each.
The selections for any time of the day are as extensive as they are delicious, and be warned – you will struggle to choose.
For example, at breakfast you could be served the definitive Eggs Benedict, the always-welcome-but-some mornings-more-than-others Bacon Buttie with Rogues’ own recipe sauce, or the set-you-up-for-the-whole-day Balsamic Beef Cheek.
Lunch and dinner menus feature a full range of pizzas, pastas and risottos along with casual dining fare, so bringing the whole family is always a good idea.
A meander through the all-embracing wine list takes you on a trip around the world – France, Italy, Australia, and California all feature alongside Canterbury, Hawkes Bay, Central Otago, Marlborough, Nelson, and Martinborough.
Functions are always fabulous in Sneaky’s speakeasy-style bar behind the mysterious white door.
There are food and wine specials all week: Locals Shout, Pizza Takeover, Cocktail Heaven, Sangria Fridays and Bloody Mary weekends.
If you love your tea and you are looking for a comfortable place to enjoy your authentic Chinese Royal tea, then make your way to Ben Gong’s Queen Tea at 380 Riccarton Road.
Using their own freshly made sugar cane syrup with freshly handmade pearl, the team at Ben Gong’s Queen Tea has selected only the best tea for their amazing infusions and uses only the freshest New Zealand milk. Brown Sugar Bubble Milk, Milk Foam Brew Tea, The Forbidden City Series and the Aurora series are teas worth exploring if you are looking for fresh, natural ingredients that are prepared by professional staff who want you to experience truly great tea.
The team has swapped the traditional powdered milk for fresh milk because, although powdered has a strong taste, it’s not as healthy. Ben Gong’s believes they have the freshest, heathiest and tastiest bubble milk tea in Christchurch.
With a dedication to quality that’s both healthy and tasty, you can try the unique taste that is Ben Gong’s Queen Tea. The elegance of the east and the wonders of the west are deliciously combined for a refined taste. Each cup is carefully prepared to create a wonderous blend of infusions and freshness.
If you haven’t tried bubble tea before, there is no better place to experience its unique flavours than at Ben Gong’s Queen Tea at 380 Riccarton Road.
Steal some stellar tips and tricks from the founder of the world’s first distilled non-alcoholic spirit, Seedlip, and prepare to master the perfect mocktail with Ben Branson’s Seedlip masterclass.
Blended and bottled in the UK, Seedlip boasts many tempting qualities – say goodbye to calories, sugar and artificial sweeteners and hello to quality. The three fantastic flavours – Garden 108, Spice 94 and Grove 42 – are massively popular worldwide, with its NZ launch in February 2018 seeing the first shipment gone in one week!
The Seedlip story begins with a book dating back to 1651, named The Art of Distillation, which documented a number of non-alcoholic recipes. Fast-forward a few centuries – Branson himself stumbles across the book, begins experimenting – and low and behold, two years later Seedlip’s first alcohol-free spirit Spice 94 is born. The first batch of 1000 bottles were snatched from Selfridges’ shelves in just three weeks, the next in three days and the third 1000 in less than 30 minutes.
Thanks to these guys, a sophisticated, complex beverage is now readily available – and Branson will teach you how to mix together some ultimate thirst-quenchers using the three delicious blends. For just $25, participants will be guided through the company’s fascinating history and have the chance to meet-and-greet the cocktail extraordinaire himself. After sitting back and drinking in some of his top-notch recipes, guests are invited to mingle while enjoying complimentary Seedlip cocktails and finger food.
Head down to Ballantynes on 4 April and learn to create delicious and simple mocktails to knock the socks off your friends and family.
They may describe themselves as ‘accidental winegrowers’, but Natalie and Warrick Edwards, of Cross Hares Winery, have certainly proved that where there’s a will, there’s a way.
After the September 2010 earthquake saw the Edwards’ family having to farewell their irreparable home forever, Natalie and Warrick had to seriously rethink their lives. “So, we bought a rundown vineyard, as you do,” Natalie laughs. “We knew nothing about growing grapes, but we’re not afraid of hard work, so we rolled up our sleeves and got busy.”
Fast forward to 2014 and our stalwart couple found themselves doing the hard slog of tightening wires, mending broken poles, lifting irrigation lines and repairing irrigation leaks – all 100 of them! Next step was to get expert advice. Lincoln University lecturer and vineyard owner Glen Creasy was the man who helped regenerate and restore the neglected vines to their former glory; so much so that Natalie and Warrick felt confident to approach The Crater Rim Winery and re-establish a former connection whereby they would sell their fruit to them.
Their vintage 2016 saw a bumper yield of 6.9 tonnes of Pinot Noir and 7.1 tonnes of Pinot Gris harvested for The Crater Rim while later, another 3.5 tonnes of Pinot Gris were picked for themselves. ‘Ahuriri Run’ (named in tribute to the vineyard being formerly part of the Rhodes’ brothers Ahuriri Run) produced 2,800 bottles.
Torrential rain in February 2017 drastically cut their expected fruit yield, but taking it on the chin, as all good farmers must, they harvested the 4.0 tonnes in total that remained and produced their 2017 ‘Ahuriri Run’ Pinot Gris and 2017 ‘Greenman’ Pinot Noir.
In September, the vintage 2018 Pinot Noir will be bottled. Natalie says they can’t wait, but in the meantime, the very important decision of what to call it has to be made. Cross Hares may well be Banks Peninsula’s best kept secret, but with an increasing remote online sales presence, plus the projected launch of an onsite cellar door at year’s end, expect the name, just like those hares, to be crossing your path very soon.
Located at 7/1269 Christchurch Akaroa Road, Tai Tapu. For more information phone 027 724 3015 or email
When it comes to Kiwi success stories, entrepreneurial Englishman Jack Bristow and his Russian wife Sabina Sabirova-Bristow are leading lights.
They emigrated from Russia five years ago and, within a short time, introduced us to Brod Kvas, New Zealand’s first and only kvas, brewed right here in Christchurch. “Kvas has been part of Slavic culture for 2000 years,” Sabina says. “We’re proud of not only being first to produce kvas in New Zealand, but that it’s also achieved international recognition. We started shipping our kvas to Hong Kong last year and now there’s more international news to come this year!”
Kvas is a natural, probiotic fermented beverage based on rye bread flavoured with coriander seed and sultanas. With a low-sugar content of only 3 percent, it’s great news for our teeth and bodies! Jack does the brewing and, apart from the traditional Russian style kvas flavourings such as Original Rye and Lemon, he’s also created uniquely crafted non-traditional flavourings not found anywhere else in the world.
Thanks to Jack, Kiwis and internationals can now quaff his glass-bottled Brod Kvas range of Rosé (rosebuds and cardamom); Brown (cold-brewed Hummingbird coffee, cinnamon and cloves – Jack’s favourite), and Ruby (beetroot, ginger and turmeric), announced recently as winner of The Fermented Food category for the 2019 Healthy Food Guide Awards.
“It’s fantastic that premium kvas can now be enjoyed in New Zealand,” Sabina says. “And what an honour to produce it for our city, country and the rest of the world!”
Phone 027 777 8976 or visit www.thekvascompany.co.nz.
Whether hot toddies or iced tea are your thing, tea-infused cocktails are a tasty tipple that can be enjoyed throughout the year.
Cam Timmins shares his recipe for a Night Flower Cocktail infused with Elderflower Syrup, lemon and Dilmah’s Jasmine Green Tea that gives a whole new meaning to ‘teatime’.
45ml Beefeater London Dry
60ml Dilmah Jasmine Green Tea
30ml Fresh pressed Lemon Juice
30ml Elderflower Syrup
Soda to top
Combine all ingredients into a Collins glass.
Garnish with a dash of Angostura bitters, edible flower and lemon peel. Enjoy.
We recently caught up with Andy Deuchars from Wigram Brewery to discuss some of the company’s fine beers.
With winter upon us, our attention is drawn to those darker brews such as the Czar Imperial Russian Stout, 8.5 percent. A big, black bitter beast.
The red wine of beers that takes your palate on a journey with its mixture of fine components to keep you amused. That end of the night beer, that meal in a bottle.
Can’t you just imagine sitting by a warm fire with some hearty food and a trusty 500ml bottle? Speaking of food, these dark ales go stunningly in dishes such as a hearty venison stew.
The Ace Smokey Porter uses a manuka smoked grain, using Canterbury grown grain of course is perfect for the occasion. The Ace is a robust indigenous Kiwi beast; smooth, mellow, rich and rewarding, it’s pure gold to any bohemian winter slow cook.
Then, of course, the mainstay of Wigram Brewery’s darks, the Dakota Dark; a caramel delight Schwarzbier that’s not too challenging on the tastes but with a beautiful coffee aromatic.
As Andy and I say to the ladies, “don’t be afraid of the dark” and for guys, we always focus on Porters and Stouts in winter, and why shouldn’t we?
When the days are short, and the nights are long it’s time to head for the dark beer. Now is the time to head to Cooking with Gas, The Volstead, Civil and Navel, OGB or head to Southern Dark Fest on Saturday 26 May at 3pm to try this stunning epicurean delight at Wigram Brewery.