Food News July 2017

Mulled wine recipe ingredients on a black background

FROM TOKYO TO CHRISTCHURCH

If you didn’t catch it on Master Chef, matcha is the new supreme ingredient that is taking the western world by storm. The finely ground powder is that of specially grown and processed green tea. And there’s good news for matcha lovers in Christchurch as they can now sample the Japanese flavour throughout the city. Immerse yourself in matcha tea at T2 (Westfield Riccarton), where there’s everything from powder pouches to a full green tea-making kit. For a flavour hit, we recommend matcha soft-serve ice cream at Sushi Soldier (Little High Eatery) or the matcha waffles at Hello Sunday, Elgin Street, Sydenham.

DOUGHNUT DAYS

Sweet & Savage operates out of a pictureperfect 1959 Airstream caravan in Akaroa. The freshly-made and downright delicious doughnuts incorporate surprising flavours like orange mascarpone and rock salt. If that’s not enough to get you over the hill, they are now available every Friday at Uncommon on Tuam Street.

NEW OPENING: TMR
Dessert favourite The Monday Room has rebranded as TMR and re-opened its doors at 161 High Street. Lucky for us, the new venue continues to serve beautifully-plated dinner, desserts and drink options – with lunch and brunch on the horizon.

THE SECRET’S OUT
Those who venture to Christchurch’s newest speakeasy, Red Light District, will be rewarded with an extensive cocktail menu and Asian-inspired bar menu. We suggest you get your glad rags on and head down Victoria Street to the opium den-style bar and restaurant. Ask for a Genever and ale, it’s our new favourite.

 

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