Former Indochine and Chinwag Eathai owner Tony Astle has opened his new venture, King of Snake. The restaurant and bar at 145 Victoria St behind Belle Interiors is named after one of the most popular cocktails at Indochine. Astle says it's been a long eight months to get the venue open but the support has been "fantastic".
He says there will be another Chinwag Eathai as soon as a suitable location can be found. In the meantime, the King of Snake menu features some of Chinwag's popular options, which Astle describes as "modern Thai". The dishes are designed for a shared table. King of Snake is open Mon-Fri from 8am till late and on Sat-Sun from 4pm till late.
The city's newest bar, CBD, in Madras St next to Ng, opens this week. Co-owner Zac Cassels says CBD will be open Mon-Sun from 9am till late. Alasdair Cassels says the group, which owns The Brewery and is developing the Tannery retail complex in Woolston, is working on its next venture - a cocktail lounge above CBD.
With just 124 days to go before Christmas, applicants are lining up in their hundreds to be the new Christmas cookie entrepreneurs. Cookie Time Christmas cookies go on sale in November, and the company is training 71 tertiary students to have their own business selling the cookies.
Applications closed this month with 756 hopefuls, 100 more than last year. Successful applicants attend a training conference and get some Business 101 coaching before heading out with the well- recognised buckets. Start deciding whether it's going to be the chocolate chip, apricot chocolate or cranberry white chocolate because these eager entrepreneurs will be knocking on your door sooner than you realise.
Lamb on the menu
McDonald's New Zealand is making a departure from traditional beef patties with its new lamb offerings. The Serious Lamb Burger and Lamb Snack Wrap have been in development for two years as McDonald's looked for a way to make lamb "affordable", says managing director Patrick Wilson. The Serious Lamb burger features a 100 per cent New Zealand lamb patty seasoned with rosemary, oregano and garlic, plus egg, beetroot, lettuce and creamy aioli on a wheatgerm bun, while the wrap is a half patty of lamb with lettuce and creamy aioli in a soft tortilla wrap. Wilson says the patties are made from shoulder cuts of lamb from farms in both the North and South islands.
Diners in Canterbury have spent the past month scoring beef or lamb dishes in restaurants around the region, and Rotherhams of Riccarton has taken out a top honour, winning the Canterbury People's Choice Award. Rotherham's chef Martin Weiss says his beef fillet wrapped in bacon, which has been on the menu since the restaurant opened 12 years ago, is his signature dish while the lamb cutlets are an affordable way to eat a luxury meat. He credits the quality of the meat that he gets from butcher Angus Meats, which is mostly from South Canterbury producers.
Foodie lovers can rejoice - the Christchurch Food Show is back. Celebrity chefs, including Ray McVinnie, Al Brown, Annabelle White, Josh Emett, Jax Hamilton and Nici Wickes to name just a few, will be whipping, chopping, slicing and cooking at the CBS Canterbury Arena from September 14 to 16. The Electrolux Cooking Theatre is back, while the Kenwood Kitchen and the Masterclass series make their first appearance alongside more than 100 food, drink and kitchen equipment exhibitors. Tickets are now on sale from foodshow.co.nz.
- The Press