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.
One Good Horse served up the ultimate ribeye steak when Avenues decided to embrace the carnivore within.
Visit for the drinks, but stay for the food. Hidden at the back of The Dirty Land's bar menu is the ultimate surprise – a long list of Mexicano's tacos.
Invercargill's Pitch Black sweet stout is the secret ingredient of this chocolate and caramel tart made by Pomeroy's Old Brewery Inn's chef, Brad Kneale.
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.
Tired of the big smoke? Just an hour from Christchurch, Mt Somers is the perfect starting point for a Mid-Canterbury adventure.
Britomart Hospitality Group has spent the last few years developing bars and restaurants in Auckland. Now, its returning to its roots, with three new ventures in the Strange's Building.
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.