Food news August 2018

23 August 2018

Words Vanessa Ortynsky


There’s no denying that making beer uses a lot of water, but there’s a new brewery in town that’s determined to use its resources more sustainably. The Fermentist, Christchurch’s newest microbrewery, taproom and café serving up signature beer, cider and kombucha on tap. The Kiwi Pale Ale is already becoming a favourite, made with Nelson and Motueka hops, it’s easy to drink and perfect for all occasions. If you prefer something a bit sour (and not too sweet), their cider is light and tart. Their menu consists of delicious bites using vegetables from their own garden as well as kimchi, sauerkraut and fermented pickles. They’re living up to their name in more ways than one and we know we’ll be spending a lot more time in Sydenham sampling every drink on the menu.




Over cooking but can’t face stepping out into the sub-zero temperatures? Queenstowners, let your fingers do the ordering, at It’s a one-stop shop, offering a range of restaurants from Hawker & Roll to Taco Med, you can even get your Ben & Jerry’s fix thanks to their partnership to Devil Burger. With its newly launched app, eating in has become easier still.






Brought to us by the same team behind Potsticker Dumpling Bar and
Sister Kong, Bang Bang is the latest pop-up to hit The Colombo and we
couldn’t be more excited. The Vietnamese hawker bar has, you guessed
it, hawker rolls, lettuce cups and loaded fries. Try the banh mi roti, which
is both fresh and filling, or the irresistible pork hawker roll. We’ll see youthere at lunchtime.






Just around the corner from Colombo Street, you’ll find Southside Social Eatery on Wordsworth Street. Formerly a cooking school, the space has been transformed into a light-filled, elegant all-day eatery and gorgeous place to spend a few hours. Open weekdays from 8am, ideal for your breakfast fix and weekends from 10am. Created by the duo of Eaton Drink Co., you can expect quality fare that transitions beautifully from day to night. There’s a clear emphasis on fresh produce and the menu caters to all diets.




Tourists might stop into Little Blackwood because it’s right on the lakefront, but Queenstown locals beeline here because of its great range of cocktails and fancy platters. Where else can you create your ideal meat and cheese plate? You can’t go wrong with a Kawarau blue and Milano venison, alongside Otago honeycomb, grapes, Kalamata olives, sundried tomato pesto and babaganoush. Wash it all down with a Japanese Garden (sake, Pimm’s, lychee liqueur, cucumber, mint and ginger beer) and you will understand.


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