Did he just say curried pineapple ice cream? Yes he did. Ryan Henley, chef de cuisine at Pescatore, explains that it’s one of the innovative dishes that make up his new menu at Christchurch’s longstanding fine-dining restaurant at The George.
Tag: Photography Dean Kozanic
CHRISTCHURCH. The Birdwood is a beacon in the night while all around is sepia, sleepy and quiet. Enter this food nest through the double doors, however, and the surprise is the captivating buzz, warmth, and heady yeast aromas from the pizza oven.
A new restaurant in a new building overlooking the new Avon steps and the new Terrace.
Alex Davies passionately believes in food that is sustainable, local and seasonal, and here he tells the story behind each menu item.
Spring is a difficult time of year when cooking seasonally. Nothing is quite ready, yet after a cold winter of heavy, rich flavours everyone is craving the green, white and incredibly peppery and fresh flavours and colours of early spring. You can call on a few bits preserved from seasons before, but when trying to reflect time and place through food, it can be challenging.
CHRISTCHURCH. Already seduced during a few visits to the bar at 5th Street for drinks before dinner elsewhere, I was greatly anticipating the full food experience at the recently opened restaurant, an offshoot of Hello Sunday cafe across the road.
Of the current buzzwords, ‘passion’ is tossed around with abandon these days, but when Simon Levy describes his dish of clams as food that “hugs you, just embraces you” it shows that his heart and soul are poured into INATI, the Christchurch restaurant he owns along with his wife, Lisa.
CHRISTCHURCH. Dinky New Regent St shops tend to do the Dr Who Tardis thing, seeming much larger than they should be once you get inside.
The Grey Robin goes the other way. The tiny dining area upstairs is even smaller than you expect, with the darkish, plush decor drawing everything in close.