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Baked Perfection: The Bakehouse Cashmere


Nestled amongst other quality stores at the bottom of the Port Hills, The Bakehouse Cashmere at 8 Colombo Street is where you want to go for freshness, quality and great customer service.

With a large variety of daily fresh baked bread, the choice is yours from the sliced loaves, multi-seed bread, ciabatta the fresh roll selection, to the array of sweet buns. Whether it’s a mouth-watering pie, a filled roll or sandwich, creamed doughnut or one of the many other sweet or savoury delights, there is sure to be something to tempt your taste buds, with a variety of vegetarian options also available. Plus, the chance to quench your thirst from a vast range of hot and cold beverages is always given. Switch espresso coffee, tea, hot chocolates, milkshakes; whatever you fancy, you will find it at The Bakehouse Cashmere, from a team who are always warm and friendly.

With Easter fast approaching, there is nothing like diving head first into the most succulent delicious hot cross buns imaginable and, as it happens, The Bakehouse Cashmere has you covered, with delicious hot cross buns, baked fresh each day. So, regardless of whether you like them fresh, toasted, or slathered in butter, you will be sure to return time and again.


 

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.

Fermentist

New kids on the block: Fermentist


They’re the cool new kids on the culinary block, a micro-brewery, taproom and eatery with beer at its roots and sustainability in its heart.

 

Fermentist

The Fermentist offers so much more than delectable food and beverages; it’s also a popular function venue. After all, the micro-brewery’s guiding philosophy is to bring people together over great beers and food and that’s what you’ll find at the heart of any great event.

Catering to both small and large groups, there’s options to suit everyone, from brewery tours through to personalised functions and events.

Its own signature beers and cider are brewed onsite, complemented by a unique approach to food, with a menu that is focused on plant-based, locally sourced produce and fermented foods, with herbs and vegetables harvested from onsite edible gardens.
Opening hours are 8am to 10pm Monday to Friday and weekends from 10am to 9pm.

To try The Fermentist experience, find them at 380 Colombo Street, Sydenham or visit www.thefermentist.co.nz.

Memory

Wonderful Memories: Memorys Restaurant


If a relaxed and intimate country setting sounds like your special day, Memorys is the perfect place.

 

Memory

 

Sue Giddens has spent several years creating this award-winning boutique establishment in the heart of rural Selwyn. It is an eclectic, rustic collection of country-themed spaces that can be used separately, or together.

A central courtyard serves as a focal point, under a canopy of trees and grape vines. The Gallery Room has a log cabin/fishing lodge feel with comfy couches and chairs, a record player and a bar. The Board Room is more elegant with formal seating for a small group.

Sue is a fan of the deconstructed wedding, where seating plans are discarded and guests mingle and share food; platters, grazing tables, something from the pizza oven for up to 60 people, or sit-down dining for up to 24 in the restaurant.

Sue personalises her weddings, based on a guiding philosophy that “wonderful memories are of times shared, meals enjoyed and peaceful places”.

 


Visit www.memorys.co.nz.


 

Street food mecca: Asian Garden Kitchen


Family dining with a distinctive and casual feel is not to be missed at Commi on the corner of Colombo and Somerfield Streets.

 

Asian Garden Kitchen

 

This little gem is a street food mecca where you can sample dishes from China, Vietnam, Thailand, India and Malaysia, so you’ll find something to please everyone in the family and it’s all served in a casual and cosy environment.

At Hoi An House in Halswell Road, the popular Thai and Vietnamese selections are now available for lunch dining in or taking away from Wednesday to Sunday. The seven nights full service and fine dining interior is complemented by the garden terrace, plus the function room can seat up to 80 people, or be split into more intimate spaces.

Asian Garden Kitchen in Harewood teaches individuals and groups to make the restaurant dishes authentically and to professional standard at home.

 


Book online at www.asiancookschool.co.nz.


 

Delectable Chocolate Truffles Recipe


For those who love the classic rich ‘keto fat bomb’ treat, here’s a version from the new cookbook, What the Fat – simple, tasty and full of fat.

Prep time: 10 minutes | Cook time: 10 minutes | Chilling time: 10 minutes | Serves 12

 

INGREDIENTS

1 cup cream
3 tbsp butter
1/3 cup virgin coconut oil
175 g dark chocolate (85% or higher), broken into 2 cm pieces

For the coating (optional)
Your choice of:
2 tbsp cocoa
2 tbsp chopped hazelnuts
(or another nut you prefer)
2 tbsp shredded coconut

METHOD

  1. Place the cream, butter and coconut oil in a small pot over a medium-low heat. Gently heat, stirring occasionally, until melted and the mix begins to bubble. Remove from the heat and add the chocolate.
  2. Whisk vigorously to combine the ingredients together – you want to form a nice stable emulsion with no oily liquid escaping round the sides. This can also be done with a hand-held blender, by placing the chocolate in a narrow jug, pouring the liquid over and blending until smooth. At this point you can stir in some desiccated coconut or chopped nuts if you like.
  3. Pour the mixture into individual moulds (an ice cube tray is good) or into a small container (about 10 cm x 15 cm). Cover and place in the fridge to chill completely.
  4. Once fully set, turn out the ice cube tray or container onto a sheet of baking paper. If you used a container, cut the mix into bite-sized pieces. Roll the truffles in cocoa, nuts or coconut or cocoa if you like. Transfer to a container with a tight-fitting lid and store them in the fridge for up to two weeks.

 


From What the Fat? Recipe copyright © The Real Food Publishing Company, 2019, image copyright © Todd Eyre Photography, 2019

 

Patisserie Yahagi

Making sweet memories: Patisserie Yahagi


Patisserie Yahagi, located in an old shopping arcade at Church Corner mall, Upper Riccarton, celebrated its tenth birthday on 4 March.

 

Patisserie Yahagi

 

The shop has been providing more than 15 kinds of exquisite desserts since it opened. Although the offerings in the cabinet have changed frequently to match the seasons, some products have remained in the line-up for ten years because of devoted fans.

One of them is Mousse au Chocolat (chocolate mousse), the bestseller at Patisserie Yahagi. It consists of both dark and milk Belgium chocolate and has turned many chocolate lovers into loyal devotees of Patisserie Yahagi.

Owner, Eri Yahagi, says with a smile “I can’t count how many chocolate mousses I’ve made in the past ten years, but all have sold out. I’m delighted because it means so many people have had the opportunity to enjoy our chocolate mousses.

“Over the years, many of our young customers who tried our chocolate mousse when we first opened left Christchurch to study or work in other places. But when they return during their holidays, they often visit our shop. They tell us that they miss our chocolate mousse and it is the best of its kind.”

The cakes from Patisserie Yahagi have become memories in their lives, just like your mother’s and grandmother’s baking when you were a child. A decade of Patisserie Yahagi means it has established itself as a ‘sweet memory’ to local customers!

 



 

Seven Café

Tempting High Tea Treats: Seven Café


Seven Café is a relaxing retreat in the heart of the hustle and bustle of Church Corner. With plenty of parking and a pretty, sequestered interior, it is a nice alternative to the frantic atmosphere of the mall.

 

Seven Café

 

On the menu at Seven is a tempting array of brunch items including smashed avocado, the café’s famous eggs benedict, and the even more popular Sticky Pork Sandwich – slow roasted pork belly with bacon, hashbrown, brie, lettuce and a homemade apple chutney. It’s also served with fries.

The staff are really friendly, in keeping with the casual but efficient style of the eatery. It is open seven days a week, is fully licensed, and has a diverse menu to suit everyone, including a children’s menu and toys to entertain the little ones.

Gift vouchers are available so you can give the experience to someone to enjoy, you can text your coffee order for convenience (see the website www.sevencafe.co.nz). All the food is sourced fresh and caters to various dietary requirements. There are also catering, and private function facilities.

The High Tea at Seven is very popular. Whether a baby shower, a significant birthday, hen’s do, or a quiet celebration, it is served daily at 2:30. Club sandwiches, quiche, scones, chicken wraps, and other delights served with the choice of tea, coffee or juice.  A booking is essential, and all the information you need is on the website. Or you can contact the staff to discuss your event on  03 348 1886.

 



 

Totally Gluten Free

Baking for the one in five: Totally Gluten Free


Wendy Smith, a traditional baker, says the only thing going for Coeliac Disease and associated gut disorders is that it unites people from across the cultural and class divide.

 

Totally Gluten Free

 

“I remember when Totally Gluten Free was located at our original Worcester Street premises, seeing this elderly Merivale lady chatting away to this biker looking guy with full face tattoos; they were comparing notes on the various breads – talk about surreal!”

The Totally Gluten Free Bakery, now located at 290b Colombo Street, is a bright, airy space with funky retro décor and lovely staff who’ve been with Wendy for years. Everything is made onsite.
It was in 2006 that due to rising demand, Wendy approached the Coeliac Society and pitched her idea for a bakery producing solely gluten free products. The Coeliac Society came on board and Wendy opened Totally Gluten Free that same year.

Wendy estimates one in five Cantabrians are now gluten intolerant, “because it’s present in so much more of our food nowadays – soy and pasta sauces, dressings, sausages… even ice cream”.
Totally Gluten Free makes breads, buns, biscuits, muffins, pies, savouries and sausage rolls, plus vegan loaves and biscuits.

Customers can relax and enjoy a coffee while watching the bakers work their magic in the kitchen. “Our customers are awesome! People have cried because they’re so relieved to have finally found a bakery committed to their needs. I love baking; I love people; I love my job!”

 


Phone 03 341 1172, visit www.glutenfreebakery.co.nz or find @GlutenFreeNZ on Facebook.


 

Crisp Café

The Perfect Place: Crisp Café


Crisp Café ticks all the boxes when it comes to food, service, vibe and that all important parking question.

 

Crisp Café

 

With an enormous shopping carpark to pull into, no steps to have to negotiate prams or wheelchairs and seating for 70, this is the perfect venue to catch up with friends, hold business meetings or reserve a table for that special occasion.

“Over half of our products are gluten free, as is our cabinet food,” owners Sue and Nick Leadbeater say. “Most of our menu can be adapted to gluten free as we’re fortunate to have a gluten free chef!”
Everything is made onsite. “Homemade food prepared with love can’t be beaten,” Nick says.

They serve Underground Coffee, with milk options covering everything from dairy through to almond, soy and coconut. New menu items feature burgers, nachos, seasonal soups and the popular fishermen’s basket. Children also have a new menu to get excited about, while the bagel and toastie menu has been revamped.

Renowned for their tasty, tummy-filling all-day breakfasts that warm the cockles and fire up all the cylinders, it’s no wonder patrons flock here – in droves. Make sure to check out the wall art from Canterbury University’s fine art students; the artworks change regularly and are all for sale; and if you’re in need of a last-minute gift, browse the display stands of small but beautiful items for inspiration.

 


Find Crisp Café and Gifts at 376 Ilam Road, open 7am to 4pm Monday to Friday and 7:30pm to 4pm weekends, phone 03 351 4414.