Eat and Drink

Cabbages fit for kings

Pick your savoy cabbage on the condition of its leaves, not its weight.

Spring's savoy cabbage has a mild, sweetish flavour - and these two recipes showcase it perfectly.

Review: The Daisy Theatre

The Daisy Theatre opened at the Christchurch Arts Festival on Thursday night.

The Daisy Theatre is an act of magic. The cast is comprised of inanimate objects, but they come alive.

Give the door staff a break

Jesse Wright was turned away from a bar for his facial tattoos. The 75 on his cheek refers to the year his mother was born.

OPINION: Refusing entry or service can be a difficult process. I've had punches thrown, tables thrown, been spat at and had my mother cursed to damnation.

The first stalks of spring

Rhubarb and coconut buns are perfect for lunch boxes.

The rhubarb in the garden is stirring, so here's some recipes to help you make the most of its tangy magic.

Going nuts for ... coconut

John Drew swears by coconut oil.

Cantabrians have gone crazy for all things coconut. 

Review: The Cuban

The Cuban's decor is bold and beautiful

REVIEW: The Cuban ticks a lot of boxes but the food needs work.

Cafe Chat: More cafes open

Janice Schaper has reopened Kawa Cafe in Halswell

Laneway Espresso is open and Kawa Cafe makes a post-quake comeback.

Port town icon to be restored gallery video

The basement of the British Hotel in Lyttelton stood up well in Canterbury's earthquakes.

Infamous and "colourful" British Hotel in Lyttelton may house a restaurant, offices and a club for vinyl enthusiasts.

From crass to class

Jim Harre says Kiwi wine drinkers have changed  dramatically over the past four decades.

Forty years ago our go-to local wine was sweet bland muller thurgau. 

Full-flavoured food saves the day

Under The Red Verandah's lamb kebabs with couscous and raita.

REVIEW: Under the Red Verandah covers the traditional brunch lineup but also boasts more sophisticated options.

Nelson seismic beer a test for the tongue

Golden Bear from Mapua is readily available in Christchurch,

REVIEW: Look out for the full-flavoured beers from a fantastic brewery at Mapua.

A dram for all ages

Alastair Stuart Campbell conducts proper whisky tastings.

Relaxing with a dram in your favourite chair is no longer reserved for the rich and middle-aged.

Bring on the burgers

Owner Jasper Bryant-Greene says The Last Word will expand into the shop front next door.

Whisky bar, The Last Word, is expanding its New Regent St site as Burger Fuel opens in Papanui.

Now's Good: Little touches for fish fillets

Monk fish with onion, tomato and paprika.

Paprika adds a woody smokiness that's a real hit with fish.

Hospo hard but rewarding

Some of Christchurch's hospo hot spots match any major city in the world, Johnny Moore says.

Hospitality is a tough but rewarding industry for business owners, writes Johnny Moore.

Now's Good: Sweet and mild shallots

Choose hard shallots when buying. Soft ones are close to sprouting and you don't want those. 
ZEST KATE FRASER
Shallots

Shallots are the shy cousins to the big bold onions.

Congratulations to our hospo champions

Roots restaurant owners Giulio Sturla and Christy Martin have won the Supreme Establishment of the Year award.

Christchurch is transforming before our eyes.

Hello Sunday and Roots awarded

Co-owner Chris Penny won best barista and Supreme Crew Member for his work at Sydenham cafe Hello Sunday.

Sydenham cafe Hello Sunday and Lyttelton restaruant Roots come out tops in hospitality awards.

Restaurant scene funky and forward-looking

Orleans Bar in Stranges Lane is one of the new venues to emerge post-quakes.

OPINION: Business is thriving for Christchurch restaurants and cafes encouraging customers to experience a "new" Christchurch dining culture.

Urban beehives to the rescue

Jeremy Friend's honey company will source from hives in the Botanic Gardens in Christchurch.

Simply keeping the bees alive is a major focus of beekeepers in Christchurch.

Canterbury's Olympic chefs

Chef Darren Wright

Three Canterbury chefs have been named in the New Zealand Culinary Olympics team.

New look RSA restaurant delivers

Trenches restaurant at Christchurch Memorial RSA is a modern take on a classic.

REVIEW: Trenches restaurant is a welcome step into the 21st Century.

Our own Basil Fawlty?

The Swiss Bistro in Cathedral Junction, Christchurch.

Swiss Bistro in Cathedral Junction is rated as one of the worst eateries in Christchurch on review website TripAdvisor.

Dining on a whim

Mat Weir has launched First Table in Christchurch, a website where you can book the first table of the night and get 50 per cent off meals for two to four people.

After noticing a proliferation of restaurants offering early bird specials, a South Islander saw an opportunity to offer those specials in one place.

First birthday for Stranges Lane

Stranges Lane has been open a year and it's celebrating.

Free burgers for a year are up for grabs as Stranges Lane celebrates its first birthday this week.

Hooked on simple pleasures

Sakura's tofu steaks and mushroom sauce dish.

REVIEW: Sakura wasn't easy to find but afterwards I'm full yet still feel as light as a feather.

Press People's Choice hospitality awards finalists named

Boo Radleys is a finalist in the best bar category of the Press People Choice section of the Christchurch Hospitality Awards.

Twelve top Christchurch eateries have been named as Press People's Choice finalists in the Christchurch Hospitality Awards.

Now's Good: Let's eat more Asian greens

Bok choy are a cheap and flavourful way of getting your vege fix.

We should eat more Asian greens as a change from bags of baby lettuce leaves.

Pomeroys adds a little extra

Pure Cafe Co in the Tait Building on Wooldridge Rd

Go dairy-free at Re:Start Mall or head to Sumner for deli delights.

Tofu's winning ways - getting creative with curds

Dux Dine's head chef Tristin Anderson's tofu mousse.

Tofu is a popular protein source for vegetarians.

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