Christchurch culinary couple Tony and Karen Elliott are the masterminds behind Cannonhill Gourmet, a range of uniquely-flavoured deli-ready fine foods. Forging a name nationwide for pairing simple ideas with fresh, natural, quality ingredients, they share their story with Annie Studholme in our Dec/Jan issue and help inspire us to get creative in the kitchen with an insight into how to use their aioli. Be prepared for a new addiction, this salad is YUM!
Garry Diack reviews this colourful collection of anecdotes that follows the growth of this iconic Canterbury company and the characters who contributed to the journey.
Resident latitude chef Samantha Parish helps us get in the festive mood with her Cheats Roasted Mango Chutney, the perfect homemade gift!
This feast of a menu will have you freezing, scraping, chopping, searing, rolling, stuffing, crumbling, whipping and cracking. But in the best and simplest way.
We are so lucky in Canterbury to have oodles of great food talent and without exception the young and creative duo of Rosa and Margo Flanagan, commonly known as the Two Raw Sisters, is amongst them. Both stalwarts of the raw food movement, they use food ingredients that require minimal cooking and are minimally processed.
With its plentiful supplies of rainfall, spring water from pristine sources and lush green rainforests full of the key botanical ingredients, Reefton had everything needed to create world-class spirits. Which is exactly what Reefton Distilling Co., a modern distillery in an age-old town has done.