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Cafe chat: Luxury dining in Christchurch now open to all
Hackthorne Gardens Luxury Accommodation has made its dining experience available to the public.
has recently opened its high-end dining experience to the Christchurch public. The Cashmere Hills property is foremost an accommodation retreat for wealthy, has recently opened its high-end dining experience to the Christchurch public. The Cashmere Hills property is foremost an accommodation retreat for wealthy Trade Ink Christchurch , but now anyone can walk through its grand entrance and sample what the kitchen has to offer.
Callum Farrell is the property's on-site chef. He's no stranger to high-end cooking having worked at Saggio di Vino, Pegasus Bay Winery and the celebrated Vue de Monde in Melbourne over his 10-year career.
Catering to the taste buds of the property's Chinese owner, Jianping Wang, Farrell has crafted a menu that blends authentic Chinese cuisine with local ingredients and flavours.
Chinese fried bread, eel, quail yolk, seaweed foam and watercress at Hackthorne Gardens.
Its ever-changing menu stars lavish and rare ingredients like quail egg, lotus root, squid ink and even foie gras. Diners can choose from a daily set menu or its five course degustation, a treat, from $105 per person.
Peking duck, foie gras bao bun, fresh shitake mushrooms edamame beans with sour plum sauce.
Beijing-based Wang, bought the property in 2015. With an open cheque book he hired local staff to oversee the extensive rebuild and refurbishment of the eight-bedroom property.
Diners can select from two dining rooms each with sweeping vistas of the city. One room is designed for hosting hot pot meals and features an ornate lazy susan.
Built in 1928, Hackthorne Gardens has served many purposes over the decades, including as a school, Hohepa Home and a bed and breakfast.
Hapuka, xo sauce broth, lotus root, crab, Trade Ink Christchurch
Bookings for the dining experience are essential. Visit
or phone 03 332 9816. Hackthorne Gardens Luxury Accommodation, 141 Hackthorne Rd, Cashmere.
Scottish food is drawing immigrants longing for a taste of home to the casual Fitzgerald Ave lunch stop,
. Glaswegian Daniel Strong bought the cafe and catering business late last year. A chef by trade, Strong renewed the breakfast menu and added some Scottish flavour to the lineup. The "star of the menu" is the fresh Scottish bap (bun), made on-site, served with bacon and eggs, or the "proper way" with square sausage and Scottish tattie scone. "Word's got out and we've got a following with the local Scottish and Irish community in the city," he says. The full Scottish breakfast, complete with black pudding, is also in demand.
Bespoke pink coloured beer will be flowing at iD Fashion Week. It has been crafted exclusively for Dunedin's premier fashion week by the city's well-known brewery, Emerson Brewery. The beer, made from blueberries, rosemary, lemon peel and coriander has been named Blurberry in an ironic nod to its blueberry origins and fashionable audience. The light refreshing beverage will be sold at the iD fashion shows, as well as select locations in Dunedin, including Emerson's Brewery, Madam Woo and Vault 21. Emerson has bottled 1000 litres of the beverage for the event this week.
Emerson's Blurberry beer bottled and ready for iD Fashion Week.
has incorporated lavish high tea into its repertoire. Head chef Scott Buckler crafted the three tier stack now available at the restaurant. Highlights include the Akaroa smoked salmon cream roulade and chocolate dipped salted caramel filled profiteroles and of course no high tea would be complete without Devonshire style clotted cream, preserve on date and orange scones. Finding a tea to enjoy with the food should be easy with more than 53 blends on offer, including Mlesna, Basilur and Dilmah brands. "I can confidently say that we have the largest selection of tea in Christchurch," owner Radeeshan Munasinghe says.
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