Forget chefs and business owners. Meet some of Christchurch's hospitality stars - the ones going the extra mile to get our orders just right.
Christchurch Casino's basement bar is vodka themed, with bacon-infused, wasabi and bubblegum flavours on the menu.
Opawa Bakery and Cafe's baker, Detlev Stukenbrok, uses a versatile sweet dough to make his signature bee-sting cake. He tops it with honey and almonds, and fills with vanilla custard.
Fine-tune your senses this season to find a fragrance that strikes the perfect chord.
A Cashmere hills home combines the charm of yesteryear with modern comfort.
Kim Newth takes the road north to discover a charming country town with fascinating local history and a tempting lineup of art, antiques and artisan foods.
The owner of King of Snake, Mexicano's and The Dirty Land will soon reopen Chinwag Eathai.
This dessert can be reinvented over and over again.
Avenues searches the city for the dishes worth waking up for.
Apply a base coat and then enhance your features with a myriad of colours.
Avenues, the magazine Christchurch lives by.