Stories

Sick of the same ‘swipe right, meet, small talk, ghost’ cycle? Take your next date to Dice & Slice. As we all know, board games are make or break for your relationship, so get this milestone out of the way early. And if you and your date both turn out to have a competitive streak, we're confident you'll find yourselves in harmonious agreement over the quality of the pizzas (New York-style, by the slice) and sweet sweet range of craft beer. The incredible collection of board games includes nostalgic faves, family classics and adventure games, from Guess Who to Articulate to Gloomhaven. The bar stays open late, so order your bevvy and slice of choice and roll up your sleeves for some friendly competition. FB/diceandslicechch

From the opening chords of Fatboy Slim’s late 90s British dance anthem ‘Right Here, Right Now’, Christchurch Arena erupted in a sea of glow sticks, raised hands, whoops and partying like it was 1999 (and a decade either side) and didn’t let up until the last strains of Darude’s ‘Standstorm’ some 75 sweaty minutes later – and it only let up for mere seconds as legendary Kiwi DJ Greg Churchill came on stage to rock the late shift. Sufficiently primed by our own DJ extraordinaire Craig ‘Shawsy’ Shaw, Christchurch came out in force to relive the dance anthems that defined a generation (or two) at the now iconic Synthony, a genius melding of electronic dance hits backed by Christchurch Symphony Orchestra in badass mode and a retina-dazzling lighting display. George FM’s DJ General Lee kept the hosting short and sweet, amping up the crowd with enough energy to power the city...

More than just food, Maharaja is about presentation. Our meals are all mouth-wateringly beautiful, steaming fresh from the kitchen, and smell amazing. Massive chunks of marinated paneer, spiced chicken straight from the tandoor, and curries garnished with the little extra bits that really make a difference. Maharaja is a destination Indian restaurant, located in a renovated villa on the eastern side of Papanui Road. You’re unlikely to stumble across it by accident and it is absolutely worth seeking out. The attention to detail is clear from the second we walk through the old-skool heavy timber front door. The restaurant has a welcoming feel and is divided into dining rooms that can accommodate groups and small tables. The manager Gagan cheerfully talks us through what’s on offer while taking drinks orders (the Cityscape group somehow unanimously bypasses the extensive cocktail menu to order a round of mango lassi). The lunch menu is...

Local legend and pioneering small ship expedition cruise company Heritage Expeditions is making waves with the introduction of the swanky new 18-guest expedition yacht Heritage Explorer. With details around itineraries still on the DL, we understand lucky guests can expect in-depth explorations of the Hauraki Gulf, Bay of Islands, Marlborough Sounds, Stewart Island and Fiordland, as well as options for private charters for those seeking the full Below Deck experience. On board, new levels of bespoke comfort will meld a contemporary wood-finished interior with well-appointed accommodation including the Owner’s Suite up on the bridge deck, a multitasking dining room boasting 180-degree views, and a sleek lounge and cocktail bar featuring a flight of inclusive New Zealand regional wines, beers and spirits. Between adventures, lounge under the covered deck or head up to the flybridge – perfect for wildlife spotting, sunrises and sunsets, watching your voyage unfold, or a sneaky recreation of...

The ‘80s are coming around again, reinterpreted in a new collection of styles at Mod’s Hair in Merivale. The new range, Connexion, developed by the Mod’s Hair trendsetters in Paris, is about naturalness, subtlety of colours, and a search for wellbeing. After a period when time stood still, we have never been so connected than we are right now. People are showing more of a desire to return to the essentials, and we're finding ways to connect through video and digital, expanding our reach through the need to get closer to each other. It is in this new era that Mod’s Hair imagines Connexion, an avant-garde style collection where the beauty of the hair showcases the know-how of hairdressers. The Connexion styles are designed to be an expression of oneself; a search for wellbeing where the subtlety of colors gives a softness to assertive cuts. Architectural, frank, spontaneous. modshair.co.nz

Be wowed by weekly screenings of top-quality art house, international, classic, cult, documentary films and more the way nature intended: on the big screen. An integral part of the city’s cultural art beat, Canterbury Film Society is an almost-300 strong, diverse group of film lovers with whom you can watch this season’s 42-film programme and weekly pre-film talks. Arrive early to meet old friends, or make new ones through Meetup or post-film coffee and chats. This season is ambitious - including modern gothic faves (Zombi Child, Border), ‘screen queen’ performances (Tokyo Story, Bombshell), South American gems (Birds of Passage, The Clan) and two post-Soviet dramas (In the Fog, Leviathan). In July, Matariki brings a sure-to-satisfy Aotearoa Film Festival as a ‘winter warmer’. The festival is open to the public for free or koha, as is Tokyo Story on August 16. Full membership provides access to all screenings (less than $4 per...

We've got the lowdown on the latest and greatest in the Garden City. Stranges Lane has had a complete overhaul, saying goodbye to Strange & Co, Orleans and Capa to make room for Soul Quarter restaurant, Cascade cocktail bar and Rascal café. Up the street, basement bar Austin Club has set up shop with a killer selection of cocktails and a late-night post-war vibe. Pre-quake nightclub and restaurant Viaduct has returned to Oxford Terrace with new views, new menus and a new outlook on life. Riverside Market has launched the Riverside Jazz Club, where you can grab a drink, tune in, and dance to live jazz every Thursday night. On the fashion front, Briarwood has launched a clothing and accessories boutique in Strowan, and Juliette Hogan has opened up in The Crossing. Coming soon to Moorhouse Avenue is Christchurch branch of direct-from-the-manufacturer furniture retailer Interior Warehouse. In case you missed it,...

Cityscape has the answers to all your questions about sake. Say it right It’s pronounced ‘sah-kay’ not ‘sah-key’. What’s in a cup? Japanese people use a lot of different vessels to drink sake. It may be served in ceramic choko, wide-mouthed sakazuki cups, glasses, metal chirori, small bowls and even wooden or plastic boxes called masu. Sip, don’t shoot Sake is an important drink in certain Japanese cultures, and tossing it back like a Jäger bomb may cause offence. Treat it like a small glass of wine, and get to know the flavour. Know when to drink it Traditionally, sake is imbibed during appetizers or small plates – izakaya. You can also enjoy it with sushi, sashimi or nigiri. Pour for others, never yourself Offer to pour sake for others at your table, but when it’s time to fill your own vessel someone else should do the honours. If someone important...

Christchurch is full of farmers’ markets teeming with fresh, locally grown produce, artisan goodies and awesome handmade trinkets. Ditch the supermarket and score some local foodie finds. Riverside Market Your central-city farmers market bringing small producers together under one roof. 7 days, 96 Oxford Terrace. The Riccarton Market The grandpappy of Christchurch markets is the biggest of its kind in New Zealand. Sunday 9am – 2pm, Riccarton Racecourse. Christchurch Farmers’ Market Established in 2003, this market is a scenic affair by the river at Riccarton Bush. Saturday 9am – 1pm, Riccarton House. Lyttelton Farmers’ Market All the best fresh organic produce and delicious eats Lyttelton has to offer. Saturday 10am – 1pm, London Street. Opawa Farmers’ Market This friendly down-to-earth market hosts well-known and trusted growers. Sunday 9am – 2pm, 275 Fifield Terrace. Mt Pleasant Farmers’ Market Find the freshest produce available next door to McCormacks Bay. Saturday 9.30am – 12.30pm,...

Let Cityscape be your party planner. Here are our favourite events spaces in all of Ōtautahi. DEDICATED VENUES Pegasus Bay Winery’s restaurant and gardens are open for private events. The setting is bound to wow your guests, and you know the tipple will be delicious. With an entire floor dedicated to function and conference spaces, the seriously swanky Rydges Latimer can host up to 500 guests. This glam inner-city hotspot is the place for lavish weddings and sophisticated soirées, with expert event planners on standby to handle all the logistics. A unique space in the heart of Christchurch, The Tack Rooms host long lunches, dinners and events. The buildings that were once army barracks are now sophisticated boutique accommodation, perfect for an al fresco dining experience for your guests. Mingle in the chic space at Riverside Kitchen in Riverside Market, which is available for private functions as well as being a...

Here’s a little-known secret for Ōtautahi foodies: the team that provide Christchurch’s best restaurants with premium seafood can deliver the catch of the day to your door. The seafood connoisseurs at Oceans North Seafood travel the country visiting their delicious seafood sources, and their location list looks like the most epic Kiwi scavenger hunt: salmon from the glacier-fed waterways below Mt Cook, organic oysters from the Clevedon coast, pāua from the Chathams, and lobster from the depths of Fiordland. The family-owned company was keen to let home cooks loose with this premium produce, so, lucky for us, it’s opened the fishing nets up to the public. It’s Oceans North’s ethos that makes us most excited to order up some prawns to slap on the BBQ. The team is committed to protecting New Zealand’s ocean bounty, so they source their seafood ethically, only working with companies who use sustainable fishing practices and...

Cityscape reviews a few of Ōtautahi’s most unique and personality-heavy communities. Down by the sea Lyttelton We start our journey in the funky neighbourhood of Lyttelton. It may have started off as a functional port town, but it’s taken a life of its own as a cultural hub. The out-of-the-city feel of the place seems to attract a certain hippie undercurrent, and a wander through the streets brings us past eclectic street art, friendly dog walkers, and an entrepreneurial kid peddling seedlings and flower cuttings on a wooden table in a driveway. The steep streets might make us work hard for our oxygen, but the breathtaking views of the industrial happenings in the port and the expansive harbour are well worth it. Lyttelton’s economic hub of London Street is sprinkled with quirky businesses any day of the week, and the Saturday morning market remains a solid excuse to make the drive...

Touted by many sinners as the cure for a painful Sunday morning, the Bloody Mary is just as good over a spectacular steak dinner as it is with a seedy brunch. Tomato juice, a slosh of vodka, a squeeze of lemon juice, a generous few drops of tabasco and Worcestershire sauce, topped with cracked pepper and served with a celery stick – these are the fundamentals of the Bloody Mary. But if you want to take your savoury spicy cocktail experience to the next level, where better to go than the Bloody Mary’s steakhouse at the Rydges Latimer? The talented mixologists at this swanky establishment make their base Bloody Mary with chilli-infused vodka for an extra kick, and they’ve got a couple of variations up their sleeves for blood-red cocktail lovers looking to explore. Get a hook into the Bloody Red Snapper, made with Rutte Celery Gin in the place of...

This loaf makes a great hiking snack and is perfect for kids’ lunchboxes, or heated with some stewed fruit and coconut yoghurt for dessert. You can also freeze individual slices for a quick snack later (heat for less than a minute in the microwave). Makes: One loaf 24x13x7cm | Prep. time: 20 minutes | Cook time: 55 minutes | Dish deets: Gluten free, vegan, refined sugar free Ingredients 30g walnuts, chopped140g ground almonds150g buckwheat flour1 tsp baking powder1 tsp baking soda2 tsp ground cinnamonPinch of flaky salt300g date syrup⅓ cup aquafaba (chickpea water)2 ½ tsp cider vinegar500g bananas (approx 3 bananas) making it happen 1. Mix all dry ingredients together in a bowl (reserve half of the walnuts). 2. Mix all wet ingredients together in a separate bowl. 3. Mash the bananas with a fork and add to the wet ingredients. 4. Gently stir the wet and dry ingredients together. 5....

This fruity, creamy tart is the definition of mouthwatering, and if you’ve got an ice cream machine you can serve it up with your own homemade sorbet. Serves: 6 | Prep. time: 1.5 hours | Cook time: 2 hours | Dish deets: Vegetarian Ingredients Raspberry sorbet 200g sugar200g icing sugar250ml water75g glucose1kg frozen raspberries Sweet pastry 225g unsalted butter150g icing sugar1 egg450g plain flour1 Tbsp milk Filling 12 eggs2 egg yolks450g caster sugar8 passionfruit pulpJuice and zest of 3 lemons350ml double cream Tart 1 egg yolkIcing sugar, for dusting Making it happen Raspberry sorbet 1. Boil all ingredients for 5 minutes, then simmer for a further 30 minutes. 2. Place in ice cream machine and churn for 1 hour. Sweet pastry 1. Cream together the butter and sugar, then add the egg and combine well. Sift and add the flour and the milk and combine gently to form a smooth paste....

Monkfish might look ugly, but their flavour is beautiful – especially paired with the fresh Thai fusion flavours of lemongrass, lime, chilli and coconut. Serves: 2 | Prep. time: 10 minutes | Cook time: 30 minutes Ingredients 1 clove garlic1 green chilli1 stick lemongrass3 slices galangal4 kaffir lime leaves100ml water200ml coconut milk1 Tbsp fish sauce20g palm sugar½ tsp salt250g monkfish fillet2 slices eggplant50g green beansAsian pickled cabbage, to garnishThai basil, to garnishLemongrass, sliced to garnishRed chilli, chopped to garnishChilli oil making it happen 1. Crush garlic, green chilli, lemongrass, galangal and kaffir lime leaves into a pot with water and coconut milk. 2. Add fish sauce, palm sugar and salt. 3. Bring to a boil, then lower the temperature and simmer 5 to 10 minutes until the sauce thickens slightly. 4. Strain the herbs out and discard them. 5. Grill fish, eggplant, and green beans – you can do this on...

Tortellini might sound like something only the pros can do, but with a bit of instruction from Riverside Kitchen instructor and Chef Stephen Bradley, you’ll make a pasta dish that you can really be proud of, from scratch. Serves: 2 | Prep. time: 2.5 hours | Cook time: 20 minutes Ingredients Pasta 350g good fresh local flour150g semolina flour5 eggs  30-40ml water Filling 1 garlic bulb200ml full cream milk2g fresh grated nutmeg150g old white bread with the crust removed200g firm ricotta40g grated Grana Padano1 handful fresh basil, chopped2 egg yolksSea salt, to tasteFreshly ground black pepper, to tasteSauce100g butter12 sage leaves, roughly chopped200g fresh broad beansA little cooking water from the pasta6 slices of jamón serrano (or good quality prosciutto)Micro greens making it happen Pasta 1. Put flour, semolina flour and eggs into a food processor and process until it forms a crumb. 2. Continue processing, adding a little water at...

It’s like an Indian sub sandwich, hot and spicy with mouth-wateringly tender chicken tikka pieces and fresh veggies on top. Serves: 4 | Prep. time: 2.5 hours | Cook time: 50 minutes Ingredients Naan bread 4 cups flour2 tsp salt1 egg (optional)3 Tbsp sugar1 tsp dry active yeast4 Tbsp milk1 cup warm water Filling 600g chicken thigh2 Tbsp ginger paste2 Tbsp garlic paste1 Tbsp lemon juiceSalt, to taste2 cups plain unsweetened yoghurt3 Tbsp mustard oil1 Tbsp Kashmiri red chilli1 tsp coriander powder½ tsp cumin powder1 Tbsp kasoori methi½ tsp mint powder1 tsp chaat masala60g butter, melted Garnish 1 tomato1 cucumberA few frisée lettuce leavesA few coriander leavesMint chutney, to taste (or alternatively plain yoghurt) making it happen Naan bread 1. Sift the flour with salt, pour onto a clean surface and make a ‘crater’ in the middle. 2. Mix the egg, sugar, yeast, milk and 4 Tbsp of warm water. 3....