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Pumpkin, Sundried Tomato & Feta Ravioloni in a Sage Cream Sauce


This exceptional recipe from Pasta Vera is a delicious way to get through autumn.

Traditional Italian meal, ravioli with sage butter

Serves 3-4

INGREDIENTS
400g Pasta Vera Pumpkin, Sundried Tomato & Feta Ravioloni
1-2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped onion
1-2 tablespoons dried chopped sage or 1/4 cup of chopped fresh sage
3/4 cup dry white wine
2/3 cup cream
1/4 cup parmesan cheese shavings
Fresh sage to garnish

METHOD
Melt butter in a frying pan over medium heat.

Add pecans and stir until fragrant and slightly darkened in colour (about three minutes). Transfer the pecans into a small bowl.

Add the onion and sage to the same frying pan and sauté until fragrant for 30 seconds. Add the wine and cream and increase the heat, bringing the pan to a simmer until the sauce has reduced for around five minutes. Season with salt and pepper.

In a large saucepan, cook Pasta Vera Pumpkin, Sundried Tomato & Feta Ravioloni in boiling water for three to four minutes.

Serve the sauce over the ravioloni and top with pecans, parmesan shavings and fresh sage.


 

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

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

METHOD
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 gordonspickles@xtra.co.nz.


 

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.


 

The ‘fast’ life


Much positive research has been done on intermittent fasting (IF); used for thousands of years for mental clarity and health, it’s safe and effective. But it’s hard, right?

New Zealand researchers have found a way to manage spikes in hunger during the fasting period and overeating as we enter an eating cycle.

Developed by Plant & Food Research at New Zealand’s largest government research institute, Calocurb is a world-first product that uses a New Zealand-grown bitter hop flower extract, which triggers the “bitter brake” – a physiological mechanism that tells the brain you are full.

“The global trend of IF coincided with the launch of Calocurb capsules which are scientifically proven and to help manage hunger during a fast,” Calocurb CEO, Sarah Kennedy says.

“The timing could not have been better for this first-to-market product and the natural extract of hops is now being used by consumers to successfully support their intermittent fasting for best physical and mental wellbeing.”


 

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 lemongrass.loburn@gmail.com.

“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.


 

Artichoke, Potato & Rocket Pizza


When it comes to flavour, check out the Antipasto range from Barker’s of Geraldine. It’s the ultimate addition to your favourite pizza; either spread on the base or dolloped over the cooked pizza for an extra flavour boost. For something different, try this blanc pizza recipe created with their Artichoke Antipasto. It makes an easy vegetarian family lunch, main or side.

Serves 3-4 | Prep Time: 10 mins | Cook Time: 15 mins

INGREDIENTS
250g pizza dough (or 1 x 26-28cm pre-prepared base)
2 small/medium waxy potatoes
4 tbsp Barker’s Artichoke Antipasto
1-2 cloves of garlic, very finely sliced
100g mozzarella cheese, grated
1 tbsp pine nuts
1 tbsp fresh oregano leaves or 1/2 tsp dried oregano
Extra virgin olive oil to drizzle
15g/1 cup rocket leaves
Fresh Parmesan cheese

 

METHOD

  1. If you have one, put a pizza stone on a rack at the centre of the oven, otherwise cook the pizza on a metal baking sheet.
  2. Pre-heat oven to 240°C (or as hot as possible).
  3. Bring potatoes to the boil in a small saucepan of water and drain immediately. Slice very thinly.
  4. If using fresh dough, stretch and
    roll out dough to a 26-28cm
    circle on a floured board.
  5. Spread base with half of the Artichoke Antipasto. Arrange potato slices over base then top with the garlic. Scatter over mozzarella, pine nuts and oregano.
  6. Drizzle with extra virgin olive oil and bake until crisp and bubbling (about 8-10 minutes).
  7. Meanwhile, toss remaining Artichoke Antipasto with rocket leaves and some parmesan shavings and scatter over pizza to serve


 

Unsurpassed medley of rotisserie delights


If you seek evidence that Christchurch has come of age as a cosmopolitan melting pot with its own unique buzz, look no further than Cluck Cluck Slurp.

 

Naturally at home in the Riverside Farmers’ Market, Cluck Cluck Slurp is the brainchild of Joe Ye (of Chinese descent), Madlen Shaw (German born) and Wayne Shaw (Kiwi boy), and it offers an unsurpassed medley of rotisserie delights from a state-of-the-art German Rotisserie, together with ramen dishes to die for.

The Cluck Cluck is created by rotisseried free-range organic chicken from New Zealand’s own Bostocks and is available whole, quarter and half, in meals, sandwiches and salads, and is joined by a rare breed of pork from the soon-to-be organic-rated Burnham Oak.

This winter Madlen is introducing German specialty rotisseried pork knuckles which when added to a cool pilsner, forms a match made in heaven.

Slurp enters the picture with the ramen bowls. With the aim of running as a zero-waste operation, the ramen broth is made from the bones of the chicken and pork.

Food arrives at speed so you don’t spend your precious lunch hour waiting.

Your Friday night takeaways go vibrant and chic with just chicken, chicken with roast potatoes, with salad or with fries, and you can book office lunches to go or inquire about on-site catering options. Cluck Cluck Slurp, yum!


 

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.