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A loveable rogue


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.


 

Putting the spice into innovation


If you’ve made your way over to the Lyttelton Farmers’ Markets on a Saturday morning and noticed the ‘Bambina’, you’d be forgiven for thinking you were looking at your usual meaty sausage lying on a beautiful fresh bread roll.

 

 

It’s not even clear upon tasting that this is, in fact, an innovative plant-based creation.

Lightly spiced with fennel seeds and paprika, and with a chewy texture that gets crispy when it’s shallow-fried, the Bambina looks and cooks much like a meat sausage, but is in fact, completely meat-free.

This impressive display of local food innovation has sizzled its way to the top of the 2019 FoodStarter competition where plant-based and vegan options dominated the entries.

Growing up in Argentina meant there was a strong connection between food and socialising for Ananda Simply Wholefoods founders Fernando Gutierrez and Marita Lopez. “Growing up in Argentina, barbecues were always an excuse to get together and socialise; that’s in our genes,” Fernando says.

“Every chance to cook or share food with friends and family was a good one.”

So when the couple went vegan 12 years ago, it meant getting creative with their meat alternatives.

When they arrived in the land of the long white cloud, they found just one vegan sausage available on the market.

“When we first arrived in New Zealand from Argentina seven years ago, we realised there was a gap in the market for a good, high protein, plant-based product,” Fernando says.

The couple began producing the Bambina sausages, along with vegan and gluten-free patties – a smoked lentil patty and a chickpea patty – and their classic Argentinian Chimichurri dressing, also vegan and gluten-free.

 

 

“We started at the Opawa Famers’ Markets, then the Riccarton Bush markets, now we’re at the Lyttelton Markets. From there we were able to build up regular customers and then moved into shops and restaurants,” says Fernando, who worked as a full-time landscaper until three months ago, before moving to part-time hours so he could concentrate on making sausages. “But now we have a lot more to do!”

They certainly do, with the FoodStarter win coming in when Marita was 37 weeks pregnant with their second child.

The Bambina sausage was one of 121 entries to the FoodStarter competition, a partnership between Foodstuffs South Island and the Ministry of Awesome (MoA), based at the Te Ōhaka Centre for Growth and Innovation, at Ara Institute.

More than 90 percent of entries had a health, environment and dietary awareness focus, with four of the top five products being vegan.

“The entries showed just how impactful the current trend for plant-based and vegan is,” Ministry of Awesome Chief Awesome Officer Marian Johnson says.

“We’re in the early adopter phase at the moment, but we are seeing a lot of startups in that area.”

She often buys vegetarian sausages, but says the Bambina was a particular stand-out.

 

 

“This was amazing – it actually tasted like a lovely spicy pork sausage,” she says.

“It held together really well and had the kind of texture you’d expect from a good sausage.

It was an incredibly tough competition, and we saw an outstanding display of innovation, invention and passion from all five of our finalists.”

It was a sentiment expressed by all the judges.

Foodstuffs South Island CEO Steve Anderson says all the top five entries showed stunning innovation, but Ananda Simply Wholefoods’ vegan Bambina sausage was exceptional.

“You can’t tell it’s plant-based – we thought there must be some kind of meat in there, but there’s definitely not. The balance of flavours and textures make it a truly worthy winner.”

The $75,000 business incubation prize package includes product development from FoodSouth, brand and design guidance from Strategy Advertising, business startup incubation at Te Ōhaka – Centre for Growth & Innovation, guidance from MYOB staff and guaranteed placement of the winning product in all New World supermarkets across the South Island – a prize Fernando and Marita describe as “life-changing”.


 

Alternative spicy kimchi dogs


 

MAKES 3 

INGREDIENTS
For Kimchi Slaw:
• 1 cup kimchi, minced
• 1 medium carrot, grated
• 1 cup grated purple radish, sliced
• 1 cup red and white
cabbage, chopped
• 4 shallots, white and light green
parts chopped
• 2 tablespoons fresh coriander
• ½ teaspoon salt

For the Spicy Gochujang Sauce:
• 3 tablespoons chilli sauce, or to taste
• ½ lime, juiced

For the hot dogs:
• 350g Alternative Meat Co. Alternative Sausage (6 pack)
• 6 fresh hot dog buns
• Sesame seeds, to garnish

METHOD
1. In a large bowl, combine the minced kimchi, carrot, radish, cabbage, shallots and fresh coriander. Season with salt to taste. Let rest for 10 minutes to allow flavours to develop. Set aside for later.

2. In a separate mixing bowl, whisk together the chilli sauce and lime juice to taste. For a creamier blend, add vegan chipotle or mayo.

3. To cook the dogs, heat a gas or charcoal grill to medium heat. Add the Alternative Sausages, turning frequently, and cook for 7-10 minutes or until golden brown. Add the buns to the grill, cook for approx. 30 seconds or until warm and crisp with light grill lines.

4. To serve, top each hot dog bun with a healthy amount of slaw and drizzle with chilli sauce. Garnish with fresh coriander and sesame seeds. Serve immediately.

 

What hunger are you feeding?


In a world where people are bombarded with celebrity diets and images of photoshopped bodies, disordered eating has become the new normal while our body’s natural hunger cues are being ignored.

 

Oxford Women’s Health Dietitian Sara Widdowson is encouraging people to recognise what hunger they are actually feeding, when it comes to our complicated relationship with body image and Sara says humans are born intuitive eaters, meaning they listen to their body’s hunger and fullness cues.

For example, a baby may cry when they are hungry and stop when they are full.

Although body shapes are incredibly diverse, when people begin to develop a sense of self-image around ages five-seven, the body’s natural hunger cues can become blurred as weight-related stigma pressures people to think their body needs to be a certain size. With complex emotions comes a tendency to eat for comfort or over-eat when full.

“Paying attention to what we eat and why we are eating it is important to ensure our bodies are getting the nutrients they need to be healthy,” Sara says.

“It’s important for people to acknowledge that food and the experience of eating is complicated. We live in a world that celebrates dieting but dieting fights those cues your body is giving you about hunger, so you develop distrust.”

She says it is important to celebrate non-weight-related outcomes such as sticking to a regular fitness plan rather than being concerned by the number showing on the scales.

Having a healthy relationship with food and ensuring your body is getting the nutrients that it needs is paramount.

“People can be healthy at all sizes, so we need to focus on health-related goals rather than weight-related goals. We know that diets don’t work because when the body experiences a major calorie deficit it protects itself as if there’s a famine and does everything it can to preserve itself.”

A good way to reconnect with your body’s intuitive cues is to practice being mindful of the experience of eating, such as recognising how you feel before, during and after a meal.

Doing this can also help to identify emotional triggers, when you consider what you are eating and why you are eating it, Sara says.

“People will eat food as a socially acceptable way to self-soothe. If you come home from work and you’re stressed and reach for the wine or chocolate, it’s the stress doing that.

Try to find something else that makes you feel just as relaxed.”


 

Creative Catering


Family business Twentyfour Catering Co has a strong commitment to providing a personal experience for every client, ensuring the highest quality cuisine and service.

 

 

From catering for everything –from an intimate anniversary dinner to a corporate event or grand wedding of over 200 guests – no event, size or location is too challenging.

Owner/executive chef Chantelle Quinn works closely with clients to ensure their event features the tastiest fare, all with that trademark exemplary service she is well-known for.

While previously running a restaurant and coming ninth in the third season of MasterChef New Zealand, starting a catering company was a natural progression for Chantelle.

After being asked to cater for a wedding seven years ago, her services became so sought-after that she started focusing purely on catering, quickly building a loyal following of return clients.

“We meet with our clients and create a menu perfectly tailored to their event and unique preferences. We don’t just turn up and serve food, we ensure all bases are covered and every event runs smoothly.”

Using the freshest and best local produce, the company specialise in classic New Zealand fare.

Whether you’re after beautiful canapés or a three-course menu for your wedding, birthday lunch or corporate event, TwentyFour Catering can create a truly sublime feast bespoke to you, using locally sourced, natural ingredients.

Check out their sample menus at www.twentyfourcatering.co.nz or phone Chantelle on 027 356 1212.


 

PROSECCO-BRINED TURKEY BREAST WITH BRUSSELS SPROUTS AND SPECK


The ultimate Christmas feast, this prosecco brined turkey breast is the best way to get your guests talking.

 

SERVES 4-6

INGREDIENTS
¼ cup (75g) rock salt
¼ cup (45g) light brown sugar
2 sprigs tarragon
2 bunches thyme (about 12 sprigs)
1 lemon, thinly sliced
1.25L water
3 cups (750ml) prosecco
2 x 1.5kg turkey breast fillets, skin on
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
350g speck or bacon, chopped
500g brussels sprouts, halved
1 bunch thyme (about 6 sprigs), extra

Lemon garlic butter
100g unsalted butter, softened
1 clove garlic, crushed
1 teaspoon finely grated lemon rind

 

METHOD
Place the salt, sugar, tarragon, thyme, lemon and two cups (500ml) of the water in a medium saucepan over high heat. Bring to the boil and cook for four minutes, stirring to dissolve the salt. Allow to cool slightly.

Pour the brining liquid into a large (five-litre-capacity) non-reactive container*.

Add the prosecco and another two cups (500ml) of the water. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey, skin-side down, into the brine. Cover and refrigerate for two hours (but no longer).

To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine.

Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper. Using your hands, spread the lemon garlic butter under the skin.

Place the oil in a large heavy-based frying pan over medium heat. Sprinkle the turkey with salt and pepper. Add one turkey breast to the pan, skin-side down. Cook for four minutes each side or until golden brown.

Remove from the pan and repeat with the remaining turkey. Return both turkey breasts to the pan, skin-side up. Add the remaining one cup (250ml) of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid.

Wipe the pan out and return to medium heat. Add the speck and cook, stirring, for four minutes or until crispy. Remove and set aside. Increase the heat to high, add the brussels sprouts and cook, stirring, for one minute or until lightly charred.

Add the extra thyme and reserved liquid and cook for two minutes.

Serve turkey with the sprouts and crispy speck.

* Non-reactive materials include glass, plastic and stainless steel.


 

CHEWY CARAMELS WITH SALTED PEANUTS


Not only are these chewy caramels with salted peanuts a delectable treat for the Christmas table, they’re also the ultimate little gift, wrapped up for a loved one.

 

MAKES 50 

INGREDIENTS
3 cups (420g) salted peanuts
1.1kg white (granulated) sugar
1.125L single (pouring) cream
1 cup (350g) golden syrup
100g unsalted butter, chopped

 

METHOD
Line a 20cm x 30cm slice tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside.
Place the sugar, cream, golden syrup and butter in a large saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium and cook, stirring, for 20–25 minutes or until the temperature reaches 122°C (251°F) on a sugar (candy) thermometer. Working quickly, pour the caramel into the tin and carefully sprinkle with the remaining 1½ cups (210g) of peanuts. Allow to cool completely at room temperature for 3–4 hours. Refrigerate for 25–30 minutes or until firm.
Turn the caramel out onto a board and, using a large sharp knife, cut into pieces*. Wrap each caramel in brown wax paper, twisting the ends to seal. Keep refrigerated and bring to room temperature to serve.

* If the caramel becomes too soft to cut, simply return it to the refrigerator for five minutes.

Pro tip: Store caramels, wrapped in paper, in the refrigerator for up to two weeks.


 

Little River’s Foodie Oasis


If you’re heading to Banks Peninsula these summer holidays, make sure a visit to the Little River Café & Store is at the top of your list.

 

Whether it’s time for brunch, lunch, a relaxing coffee in the sunshine, or a chance to pick up any last minute essentials, you’ll find it’s the perfect place for a break as you travel the beautiful stretch of Christchurch Akaroa Road.

Cam Gordon has been running the business for the past 10 years alongside co-owners, his partner Jess Morrison and her mother Claire Cameron.

“We keep getting busier each year,” he says. “Summer’s coming so it’s going to be increasing from now on.”

The passionate foodies are dedicated to providing a varied menu that changes by the day, introducing a lot more gluten and dairy-free options and a keto selection. Cam is especially proud of the popular Keto Haloumi Bagels, Cheesecakes, and the Ultimate Keto Benedict, served without bread and potatoes.

“We focus on old-school home-style food made to a high standard, and a varied cabinet range.

“Tourists come in summer from all over and people share their experience word of mouth, too.”

Little River Café & Store use as much local produce as possible, so you can sample regional olive oils, nuts, Akaroa smoked salmon and stone fruit. Everything else is sourced as close to Christchurch as possible.

Just next door, the general store stocks craft beer and a current New Zealand wine selection, as well as essential travel goods and services.

For more information, contact the café and store at littleriverstore@xtra.co.nz.


 

Authentic Indian


Voted best Indian cuisine in Christchurch twice in a row by Menulog, Pepper Bridge Indian Restaurant offers a delicious range of authentic dishes made from scratch, using the freshest local produce and traditional ingredients.

 

The new owners took over in April 2018 and ensure standards are kept consistently high.

“Customer satisfaction is very important to us, with both the standard of our food and our service,” Manager Gagandeep Kaur says.

“Whether dining in, takeaway or delivery, we always ask for feedback, so we can provide continued excellence and quality.”

The menu is filled with an extensive range of top-notch Northern Indian fare, including the ever-popular Indo-Chinese dishes, such as Chicken Manchurian – tender, boneless chicken cubes marinated with spices and deep-fried, cooked with capsicum, onion, garlic and a blend of soy sauce, chili sauce and vinegar.

For Butter Chicken lovers, the Badam Pasanda is a must-try. For couples or groups wanting to taste a variety of flavours, sharing a platter is a fabulous option.

Described as a hidden gem tucked away in Addington Square, customers appreciate the lovely, casual environment, friendly and informative staff, quick service and generous portions.

The small restaurant only seats up to 35 people, so the quieter atmosphere means easier conversations.

The $13 dine-in lunch special includes curry, rice, poppadum and naan bread, or takeaway for just $12.

For those with a sweet tooth, the chocolate naan bread is a lovely dessert to finish.

Open Tuesday to Saturday 11:30am-2:30pm and 4.30pm to 9:30pm, Sunday 5pm-9:30pm. Visit www.pepperbridgeindian.co.nz for more information or phone 03 595 0442 to book.


 

Organising your house for Christmas


Having a home that is well-prepared for Christmas partying is one of the best gifts you can give yourself. Something you have forgotten to do, buy or organise can easily chomp away at your sanity.

 

So we’ve put together some fail-safe tips to get you through the silly season.

Prepare the festivities

It’s time to free up the freezer and make space for those holiday goodies. Pack in plenty of party ice. Stock up on artisan canapés and satiating savouries to pop in the oven for hungry

Pre-freeze what Christmas fare you can. Christmas-coloured frozen berries make instant smoothies, sorbets, desserts, and cool off a glass of bubbly fast. 

Borrow or buy a handy bar fridge. Fill up the pantry with extra food – it is better to have unperishable surplus than to run out. Ensure your herb garden is abundant.

Snap up the home baking with Christmas bows from the farmers markets and fairs. These Christmas treats can double up as last minute gifts for surprise visitors, or someone you’ve forgotten.

Thoughtfully have the likes of gluten free, vegan and low-carb supplies on hand. Bowls of cherries top the list!

Double up

Rolls of cellotape; slippery little things… they go missing just when you’re wrapping that extra parcel – so plant some around the house.

The same goes for scissors, gift tags, bows, pens and other such items that grow legs and play hide and seek.

Make sure you know where the spare sets of keys are hidden. The silly season rush catches up with the most organised among us – and Murphy’s Law often rules.

There’s just no time to hunt. Have extras – like batteries, cell phone chargers, top-up medication, bottled water, or any essentials that you often run out of, or misplace – on hand.

Last minute dashes to the store battling the queues, only interferes with the tick tock of the to-do list.

Reminders

Post-it notes – they can blend in with the Christmas decorations quite easily, especially if you choose the creative variety.

No amount of technology can replace these bright, cheery, in-your-face reminders, especially when our holiday brains are jumping around like reindeers.

Keep lists on your phone, on the fridge, beside the bed, anywhere. Just be sure to check them twice!

Fun-filled festivities

Drag out any fun-filled activities, games and silly season Christmas-themed anything. ‘Tis the season for lights, bells and whistles of a frivolous, festive nature.

Dedicate an area of the home for crazy chaos, and forget the vacuuming here. Remember the playful pets too – or your decorations may be toast.

Take stock

Are there enough glasses, crockery, water jugs and other utensils for an extended family visit?

Invest in plenty of festive serviettes – they add to the occasion as well as save on washing up for that nibble or slice of cake.

Wine glass tags are a savvy additional to banish that ‘is this glass mine?’ mix-up for good.

Savvy seating

Organise extra seating for the dining table or lounge if you need to, and be prepared for indoors and outdoors.

There might be a few spills among the thrills, so enrobe the new couch with a colourful throw.

Make more room for gatherings, and store away any extraneous items that clutter the festive home, or block the runway for excited little elves.

Health and safety

As the party season sizzles, so does the summer heat. Give the pets extra large bowls for their water.

Remove any fire hazards from the property, such as trimming trees away from the house. Check the first-aid kit and have extra suntan lotion on hand.

Double check the wiring on last season’s fairy lights.

The more organised the home is for Christmas, the extra warmth it will exude – and it will spell vamoose to any stressful vibes. Create an organised haven for relaxing merriment and there’ll be extra time to spend with those that are lonely during this joyful time.