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Cityscape Foodie File
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Category Foodie File

Revving up for another big year – maybe its biggest ever – The Christchurch Food Show is once again all set to have us salivating and rushing home eagerly to try new ideas in the kitchen. Held from the 8th to the 10th of April 2016, at Horncastle Arena, it’s got some exciting new features in store this year in the forms of the Artisan Village and Street Food Alley. The Artisan Village will be a specialist area at the show devoted to all things handmade, traditional and small-batch, with local producers and famers’ market faves such as Lovat Venison, Chorizo Garcia, Be Nourished and The Sausage Shed showcasing their lovingly produced and delicious wares. Over at the new Street Food Alley meanwhile, you’ll find a place to satisfy the hunger that looking at and sampling all the delicious food at the show can work up, with primo ready-to-eat street...
Cityscape Wellbeing & Fitness
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Category Wellbeing & Fitness

One of the biggest reservations I hear when people are transitioning to eating more real food is the perception that they will have to sacrifice taste. This most certainly doesn’t have to be the case at all and there are many quick little tweaks you can make to add flavour to your food. Add fresh chilli or spice If you’re not great with hot food, start out slow and remove the seeds of the chilli to reduce the hotness. Fresh chilli is particularly delicious in Asian-inspired dishes. Use good quality oil Good quality olive oil is one of the most versatile additions to any kitchen and is particularly handy when making homemade dressings. Coconut or avocado oils are also good options for cooking – and they make a difference to the flavour of your food. Use fresh herbs and lemon Add a delicious freshness and nutrient boost to your food...
Cityscape Events
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Category Events

If you’ve not been to the Hokitika Wildfoods Festival yet, there’s a checkbox on your ‘Quintessentially Kiwi Experiences’ list that remains glaringly un-ticked. A favourite since its early days in 1990, the gourmet bush tucker festival offers a grand day under the Hoki sun that’s chocka with entertainment (in addition to watching strangers gargling horse semen!), celebrity cooking demos and, of course, an epic helping of both the delicious and seriously, poke-it-with-a-stick-first, out-there grub. And yes, there are literally grubs (of the Huhu variety) on the menu. This year the gloves will come off in the TV cooking show smackdown between MKR judge Ben Bayly and 2015 MasterChef winner Tim Read, who’ll both also be whipping up some gourmet wild fare in the demonstration kitchen. Those in the know will be rocking their fiercest Feral Fashion, trying to take out the annual comp where sartorial choices are often as weird...
Cityscape Eating @
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Category Eating @

With a nearby car park in busy Victoria Street secured, the Cityscape team heads into Aroy Thai on a grey afternoon to find several tables full of people already enjoyably munching away. We park up with a table in the quiet, relaxed environment and eye up the menu of traditional Thai classics including curries, noodle dishes and soups – there’s a good range on offer on the $12 lunch menu. We kick off with hot, crunchy spring rolls, fish cakes and chicken satay sticks, with a creamy peanut sauce that positively screams out for the slight impropriety of at-table finger-licking. A choice of rice or egg noodles is offered with each dish; important for connoisseurs of classic noodle dishes such as Pad Thai, which at Aroy can unusually also be ordered with a delicious crispy pork, and the Drunken Noodles, brim-full of generous servings of juicy chicken and coated in...
Cityscape Eating & Drinking
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Category Eating & Drinking

One of the best things about going on holiday is getting to try exotic new foods, but for the owners of passports gathering dust this summer, Cityscape is charting an international culinary adventure without leaving the city. Join us for an intercontinental tour to treat the taste buds as we traverse through Christchurch’s finest examples of international cuisine. EUROPE From bangers and mash in the West to the thousand-year-old tradition of shchi (Russian cabbage soup) in the East, European cuisine is as diverse as the different cultures of the more than 50 countries in the continent. While countless French and Italian staples in particular have, of course, become favourites all over the world, a host of other European nations have given one or more famously and epically tasty gifts to the globe. ITALY Baretta Describing itself as “a little piece of Italy in Christchurch”, Baretta offers an air of European...
Cityscape Foodie File
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Category Foodie File

Cityscape’s Kayte Johnston tries her hand at dumpling mastery with a day at Pot Sticker Dumpling Bar. I’m very good at eating dumplings; I generously immerse them in chilli oil and savour their delicious favours with each bite. So when I’m offered the opportunity to join the team at Pot Sticker Dumpling Bar at The Colombo, I’m thinkin’ ‘hello mothership’. The day starts early (and suitably caffeinated), hitting the Chinese markets and liaising with Peter Timbs Meats for free-range meat and Peter Rabbit’s Patch for fresh vegetables for the fillings (about 13 kilos of coriander and 10 kilos of garlic chives are used each week!), then it’s time to pull on the crisp white PSD top and cap and rock this gig. Dumplings, I’m told, can be filled with just about anything. However, they have to be made with love. Tracy and Angela kindly show me the ropes: each dumpling case is...
Cityscape Eating @
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Category Eating @

The world needs more welcoming haunts to catch up with friends for a cheeky mid-week pint, weekend cocktail and a hearty feed. Fortunately One Good Horse (technically a two-horse race – with locations in both Parklands and Avonhead) delivers on all three.Unpretentious and welcoming, the Parklands location rocks the vibe of a bygone era; you'll feel like you're spending a day at the races in the early 1900s in an environment where rustic reclaimed woods join perfectly stuffed mahogany-button-tufted booth seating, and repurposed saddles and various equine paraphernalia pay homage to the legendary track stars of yesteryear.The surroundings may echo the times when the great horses had gussied up folk flocking to the races, taking their chances on the big names, but tonight it seems everyone is placing their bets on dinner here. Spotting two dishes piled high with finger-licking ribs, fries, salad and coleslaw enroute to an eager table ignites...
Cityscape Foodie File
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Category Foodie File

Brimming with, and surrounded by, artisanal producers of gourmet goodies at the top of their game, Christchurch is a heaven-sent gastronomic smorgasbord for foodies and culinary connoisseurs alike. And with some of the best produce in the world right on our doorstep (seriously – a lot of these producers just need to poke their heads out the door to source ingredients!), it’s a given that the region’s small food producers are killing it on the national (and international) scene. Why opt for bland and mass-produced when high-quality ingredients, traditional methods and plenty of love are fuelling the rise of ‘artisan eating’ both here and the world over? Join Cityscape for the good (hand-pressed virgin olive) oil on the local scene. FROM THE OVEN … There’s nothing better than the smell of freshly-baked bread and sin-sational cakes – add ol’ skool techniques, natural ingredients including, gasp, butter to the mix and make a beeline for the following bodacious baked beauts....
Cityscape Recipes
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Category Recipes

Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. SALMON & QUINOA SALAD (SERVES 4-6) Image: Stephen Goodenough SHOPPING LIST 600gm salmon fillet (skin on preferable)2 cups quinoa3 cups water6 red radishes (thinly sliced)1 cup watercress½ cup celery (thinly sliced)1 Granny Smith (thinly sliced)½ small radicchio (ripped)1 fennel bulb (thinly sliced)2 lemons (juice and finely grated zest)50ml extra virgin olive oilSalt and fresh ground pepper to taste MAKING IT HAPPEN Rinse quinoa, and bring to the boil with water. Simmer for 15 minutes, stirring regularly. Run under cold water to cool, strain and add to mixing bowl. Heat small amount of cooking oil to a medium-high heat in a heavy-based frying pan. Place salmon skin down and cook two-thirds through before turning off heat, turning the salmon and cooking for 2-3 minutes. Remove and let cool, reserving any salmon oil from the pan. Add lemon juice, olive oil, reserved salmon oil (cooled) to quinoa and season to taste. Add remaining ingredients (except salmon)...
Cityscape Gourmet Food
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Category Gourmet Food

A freshly-baked loaf of bread is a great winter warmer, but why settle for plain ol’ bread when you can chow down on the glory that is Totally Gluten Free Bakery’s heaven- sent Bacon, Cheese and Cracked Pepper loaf. Full of bacony joy, this savoury sensation is (as its maker’s name suggests) GF without losing flavour or bready goodness.   Launch things into the flavour stratosphere by adding NIH’s Cucumber and Chilli Chutney, a feisty, ol’ skool treat that goes with everything and can be found at the Ohoka and Lyttleton Farmers’ Markets.  (Tip: grab the one with the red ‘H’: Whole. Other. Level!)...