With the summer sun on our backs, we welcome the glorious
golden tones of autumn..
Christchurch Airport, the Gateway to the South Island, broke and
set records during the summer season, which included new aircraft
and seasonal services bringing the world south and taking southern
residents to friends and family in every corner of the world.
It may be time to plan another holiday, using any of our airline
partners to get you where you want to go. Remember there is nowhere
in the world you can't get to when you make your first flight an
international one from Christchurch Airport!
Over the summer we had record airline capacity on offer, with
2.3 million seats available across November, December and January.
International airline capacity growth increased 3% on last year
with more than 650,000 international seats available for the first
time. Long haul services direct to Christchurch saw an increase in
seats of 12.5% compared to last year, to destinations including
Guangzhou, Singapore and Hong Kong.
There's a couple of new kids on our block… China Southern
Airlines is now flying its new Boeing 787-9 here daily, while
Singapore Airlines is flying its new A350 here every day.
Travellers are enjoying extra levels of comfort both aircraft
offer, from Christchurch direct to Guangzhou or Singapore
respectively… and on to hundreds of exciting destinations across
Visitors to the terminal will soon be offered a Virtual Reality
experience within our Digital Innovation Zone, by the domestic
arrivals area. We're about to showcase ideas and experiment with
emerging technologies in this area of the airport, including
robotics and Augmented Reality, so you can see the future
Our trade supply precinct called Harvard Park is taking shape,
with anchor tenant Bunnings beginning construction. More than 170
jobs will be created when the big store opens, covering more than
13,000m2 and parking for 300 cars. Bunnings will be alongside the
new BP service station already operating on the Harewood
Road/Russley Road corner.
We are shining a light on the future of tourism by being a
Foundation Partner in, and hosting at the airport, Lightning Lab
Tourism. It's a three-month business acceleration programme
focussed on issues facing tourism in this country. Teams of
entrepreneurs are coming together to work with industry experts,
coaches and mentors to build a sustainable tourism industry.
Many South Islanders consider the Sunshine Coast the perfect
holiday spot - one flight from Christchurch, home to a
picture-perfect coastline and spectacular beaches, framed by lush
hinterland and the Glass House Mountains.
helloworld Fendalton Managing Director Bridget Hanrahan says the
Sunshine Coast is ideal if you want to avoid the hustle and bustle
of the Gold Coast.
"It's not as busy or commercial as the Gold Coast, and there's
so much to explore on the Sunshine Coast," she says. "There are
sensational beaches along the coast, so you'll be spoilt for choice
and it's the stepping stone to Fraser Island, the magical
eco-environment with stunning beaches."
Bridget highly recommends the Sunshine Coast for families.
"Apartments and self-catering options are the norm, so it's
ideal and good value for money for families. Australia Zoo and Sea
Life Sunshine Coast are fantastic days out for all the family.
"The zoo is the home of the Crocodile Hunter and some of
Australia's most unique animals. You can cuddle a koala, walk with
a tiger, see meerkats up close, watch crocodile feeding and enjoy
exciting action in daily wildlife shows.
"Sea Life Sunshine Coast is the largest aquarium and oceanarium
in Queensland, where you can see thousands of marine and freshwater
animals including seals, turtles, sharks and stingrays," says
If you want to see a little more, Bridget recommends the
Sunshine Coast's lush rainforest, country villages and breathtaking
"Our clients enjoy the boutiques and galleries, putting on their
hiking boots to wander through the national parks, or taking a
leisurely drive through the Glass House Mountains National
Air New Zealand, Qantas and Virgin Australia all fly daily
direct services from Christchurch to Brisbane, with the Sunshine
Coast a short one hour drive north of Brisbane Airport.
Wanting to do some good in your community, or looking for
The answer is at your fingertips.
Created by four young women and built by scores of volunteers,
Collaborate is a web app matching people with volunteer
opportunities to suit their interests and skills.
Christchurch Regional Lead Camille Wrightson says Collaborate
has been running in various parts of the country for 18 months.
"We're building a stronger community one volunteer at a time,"
she says. "Non-profit and community organisations need support and
there are lots of people looking for volunteer opportunities. The
people who collaborate through the app want to make a difference
and do good where they live."
Camille says Collaborate was created for the community by the
community, with three core values: Community is at the heart of
everything. Everyone has a skill that can make a difference. Doing
good should be easy and fun.
She says some people volunteer in a one-off way, perhaps giving
up a weekend afternoon, while others commit to something bigger and
"Anyone needing an extra pair of hands can post on the app free.
We have lots of success stories, from finding van drivers at the
last minute to help refugee families move into a home, to small
charities forming long-term relationships with skilled volunteers
like graphic designers."
Camille says her group is grateful for support it has had from
businesses. A recent grant from the Christchurch Airport Community
Fund helped set Collaborate up in Christchurch, where community
groups are now getting the help they need from volunteers.
"Volunteering is rewarding and we want to make it easy. We're a
movement of people passionate about connection and through
Collaborate we have an app that brings people together."
Charities and community groups can apply for funds at christchurchairport.co.nz/communityfund
From a new shirt to self-proclaimed obsession, street art
George Shaw is literally leaving his mark all over town.
Joint founder, with his partner Shannon, of the 'Oi YOU!' street
and graffiti art production company, George says in 2005 he bought
a new shirt and wore it to a party.
"A friend at the party asked if the stencil characters on the
shirt were by Banksy," he says. "I asked "who?" and she told me
stories of Banksy, the anonymous England-based street artist.
"I started researching him the next day, realised I had to have
his artwork in my life, bought my first piece the next week… and so
began my extensive collection.
"An interest soon became a passion that morphed into an
obsession and I spent the next few years travelling the northern
hemisphere visiting street art events."
George moved to New Zealand in 2009, intending to bring the
street art flavour he experienced in the UK to this part of the
"We delivered two shows in Australia before producing three
massive events in Christchurch. The first called RISE, at the
Canterbury Museum, won NZ Museum show of the year and attracted
248,000 visitors - the most visited show in their history.
"During that time, we oversaw the painting of 40 murals in the
central city and totally transformed how the city looked
More recently, George and his team have literally brightened
"The airport company identifies a space or entity it would like
to enhance, and we consider what is pertinent for that place. We
conceptualise ideas, the airport team makes a choice and we
identify the artist or artists to deliver it.
"One of the best things about the job is the stream of
compliments we get. Perhaps the most memorable was from a woman I
suspect works at the airport, who said, as she walked past, 'Thank
you so much - that's going to brighten my day, every day!' "
Guest reviews of PurePods offer
enthusiastically positive gratitude for an unforgettable experience
in New Zealand. The word which features most often is 'amazing',
but 'excellent' and 'perfect' are close behind.
CEO Stephanie Hassall agrees with guests who say a PurePod stay
is no like no other.
"A PurePod is an intensely deep immersion into pure New Zealand
and a beautifully romantic getaway," she says. "Imagine being
all alone in a stunning natural location in a luxury glass cabin -
glass roof, glass floor, three glass walls - with big wide sliding
doors and decking.
"Your adventure starts with a 10 to 15 minute walk through bush,
tussock, hills and paddocks… and your first glimpse of the PurePod
All the glass and the big sliding doors mean guests are truly
immersed in the surrounding natural environment. Even the shower
and toilet have glass floors and glass walls, so for stargazers,
the glass roof and lack of light pollution ensures plenty of stars
to view on clear nights.
Each PurePod is located away from all other human activities,
but Stephanie says there's no need to be concerned about privacy.
"If you feel a bit shy, each pod does have blinds and a shower
curtain (though leaving the blinds up mean you can watch the
sunrise from the comfortable bed)," she says.
The PurePods are in seven distinctly different South Island
locations. They are solar powered, operate fully off the grid, are
deliberately free of a wi-fi connection and have less impact on the
environment than camping.
"No other humans are visible in the immediate vicinity and the
space is yours to enjoy entirely on your own," says Stephanie.
"Most guests tell us one night is not enough, because the
reconnection with nature is so special."
THE TIAKI PROMISE
An initiative launched by the tourism industry in 2018 invites
everyone who lives and travels here to care for the land we
Tiaki - Care for New Zealand encourages Kiwis and visitors alike
to experience New Zealand while keeping everyone safe, protecting
our environment, respecting our culture and protecting the country
for future generations.
Tourism operators such as PurePods are helping guests understand
how they can care for our beautiful country.
When the Kaikoura earthquake struck in 2016, the future of
the Coastal Pacific was literally out at sea. Several sections of
the railway had been swept into the Pacific Ocean by landslides,
with 80km of Midland Line torn, buckled and broken.
But after two years of agonising work, the Coastal Pacific
returned late last year - and what a return!
Prime Minister Jacinda Ardern travelled on the inaugural service
from Picton to Christchurch and, during the journey, pledged
$40million of investment into the train's future, enabling the
Coastal Pacific to run year-round with additional premium
Since then, KiwiRail Head of Tourism and Marketing Ah-Leen
Rayner says the Coastal Pacific has been wowing travellers.
"With the Pacific Ocean to the east and the Kaikoura Ranges to
the west, this is definitely a picturesque scenic train journey,"
she says. "You can easily spot sealife from the comfort of your
seat. You'll hear "Look, dolphins!", "Did you see that albatross?"
and "That's a whale!" around the carriage."
Further north, the train glides through world-famous Marlborough
vineyards, traverses the mighty rivers of Awatere and Wairau and,
to the south, it roams pastoral Canterbury farmlands and over the
great Canterbury Plains.
Ah-Leen says numbers suggest people have been eagerly awaiting
the return of the Coastal Pacific.
"In the first weeks of the season, more than 13,000 passengers
had travelled on it. That's more than the entire 2016 season, and
forward bookings for the rest of this season are already more than
three thousand up on the 2016 year.
"People seem keen to leave their car at home, sit back, relax
and enjoy some of the best the South Island has to offer."
If you think motorsport isn't your thing, next month's
Highlands Festival of Speed in Cromwell might just change your
It's a weekend of classic and historic cars racing on the world
class Highlands Motorsport Park circuit, but there's much more on
Josie Spillane, Chief Operating Officer, says the Highlands
Festival of Speed started when the park opened in 2013, and it's a
relaxed way for people to get up close with NZ
"We want to showcase how exciting motorsport can be, so visitors
have access to the cars and stars, the pits, grid, car show,
on-site museum and café, sculpture park and go-karts
- there's plenty to choose from," she says.
"Every pass includes access to the pits to see the vehicles and
drivers. We also invite people to walk the grid when the drivers
are lined up, to get a sense of how it feels for the drivers and to
talk to them before they start. It's pretty special to be on
the track - you can't help but get caught up in the excitement of
"We have about 200 competitors and thousands of spectators come
to the festival each year and the two days of action never
There's pre-65 racing, Mainland Muscle, Porsche, OSCA, classics,
sprints and more… plus visitors can book a pro driver to drive them
around the circuit in a Ferrari or a Porsche 'taxi', or get behind
the wheel themselves of a go-kart on site to test their skills
against family and friends.
"The festival is a true celebration of motorsport and the
competitors, who all have a great time putting on a show," Josie
says. "It combines two great loves - motorsport and tourism,
because as well as the festival, visitors can experience our
activities and then all that Cromwell and Queenstown Lakes have to
offer - the cycle trails, the wine experiences, the adventure
tourism and make a weekend of it!
Of the five Antarctic Gateway cities around the world,
Christchurch boasts the closest ports to the Ross Sea region, where
Antarctica New Zealand supports world leading research, especially
across its summer season.
New Zealand and US Air Force aircraft transport scientists,
cargo and support crews 3,832km to McMurdo Sound, where New
Zealand's Scott Base sits on the shores of Ross Island.
Megan Martin, GM Communications for Antarctica New Zealand, says
over the 2018/19 season, the government agency supported a range of
science events spread over 1,500km.
"The aim is to understand the impact of environmental change on
Antarctica and, in turn, its influence on the rest of the world,"
she says. "One project, led by Dr Natalie Robinson from NIWA,
focuses on the thickness and extent of sea ice and how it is
influenced by 'super-cooled' water flowing beneath the Ross Ice
Shelf. Professor David Prior from University of Otago is studying
the Priestley Glacier to understand how glacier ice might flow
faster as the world warms."
Megan says the Ross Sea region Marine Protected Area (MPA) was
established in December 2017. At 1.55 million km2, it is the
largest MPA in the world and New Zealand scientists are
contributing research to prove its worth.
"That research includes Dr Regina Eisert, from the University of
Canterbury, teaming up with BoxFish Research, an underwater
robotics company, to gain world-first insights into killer whale
behaviour in Antarctica; and Manaaki Whenua (Landcare Research)
scientist, Dr Dean Anderson, studying how Adelie penguin
populations might respond to different climate change
Antarctica New Zealand supported 25 other science events this
season, including nine long-term monitoring projects - one which
was begun by Robert Falcon Scott in 1911.
Megan says New Zealand actively contributes to this legacy of
Antarctic science, ensuring the continent and Southern Ocean is
valued, protected and understood.
Ask chef Darren Wright how he likes his beef cooked and
he'll ask what cut of meat you're offering.
It's not a joke, but part of his role as a Platinum Lifetime
Beef and Lamb Ambassador which sees him explain why different cuts
are best cooked in different ways.
Darren has been a Beef and Lamb Ambassador since 2009 and became
the country's fifth Platinum Lifetime Ambassador in 2014. That has
seen him spend time travelling nationwide and overseas, helping
educate people about what he describes as the fantastic beef and
lamb this country produces.
"I spent eight weeks in Korea at one point," he says. "I worked
at a massive hospitality show there, with tens of thousands of
people walking through sampling all sorts of food. I was using
beautiful ribeye and sirloin cuts, sealing the meat, cooking it
medium and cubing it into juicy and succulent samples for people to
try. But they were looking the meat over and walking away.
"The interpreter told me they thought it was raw. I explained to
her that the grass-fed beef had been cooked to retain the flavour
and the juices. She started explaining that to the guests and they
tried it and loved it.
"That showed me education has to be a large part of my role,
considering what different people are used to cooking and eating,
their traditions and methods, then explaining how our world class
product is best cooked and eaten.
"Another example is considering how we will often roast a
shoulder of lamb, but Asian cooks don't have an oven and more
usually cook finely cut pieces of meat in a wok."
Darren offers beef and lamb dishes at his Christchurch
restaurant 'Chillingworth Road' and says he likes to surprise and
delight customers, but doesn't always ask them how they prefer
their meat cooked.
"We cook the meat to ensure it will offer the best flavour and
succulence. That's offering the best food the best way to give the
consumer the best experience.
"I love eating beef and lamb. In summer I like less heavy cuts,
in winter I prefer braised beef short rib or beef cheek. Ideally, a
combination of the two gives the benefits of tender and slow cooked
delicious beef, but again, it depends on thinking about the cut and
cooking it the way that suits it."
Darren says sometimes the simplest food is the best - for
example, a beef fillet with mushrooms and potato. Three
ingredients, each cooked simply to be their most flavoursome.
"I like to focus on the flavours of the ingredients and
highlight the beauty of each individual element, to expand a
consumer's mouth and mind."
With that philosophy in mind, it's easy to see how and why this
chef's passion for two of New Zealand's premium products has
translated across the world, turning beef and lamb into cuisine
BRAISED BEEF SHORT RIB WITH CHEVRE TORTELLINI AND NEW
BRAISED BEEF SHORT RIB
3 beef short ribs (from your local butcher)
1 carrot, roughly chopped
1/2 onion, roughly chopped
2 stalks celery, roughly chopped
2 bay leaves
hot beef stock (enough to cover)
1 tbsp tomato paste
splash of red wine
250g flour (plus extra, for dusting)
2 whole eggs
2 egg yolks
1 tsp olive oil splash of
TORTELLINI & NEW SEASON VEG
1kg chevre de bouche
(goat's cheese) or feta (plus extra, to serve)
2 stalks asparagus
3 sprigs watercress
80g braised beef rib
5g hazelnuts, chopped
1 lemon (juice of 1/4)
TO BRAISE BEEF SHORT RIB
Sauté carrot, onion and celery in oil. Add bay leaves and thyme
sprigs then pour into a pan or crockpot bowl. Place beef rib on top
of vegetables. Cover with hot beef stock then add tomato paste and
red wine. Braise for 4 hours in the oven or in a crockpot overnight
(or 6-8 hours) until beef is tender. Cool and remove from
TO MAKE PASTA DOUGH
Sift the flour and salt together into a large bowl. Make a well
in the centre. Place the eggs, egg yolks and olive oil in a bowl
and beat together with a fork. Pour into the flour well and using a
spoon, combine with flour.
Tip dough mixture onto a floured surface and using your hands,
bring the dough together and knead for 5 minutes or until smooth
and elastic. Form into a disc, wrap in plastic film and set aside
for 30 minutes to rest.
Using a rolling pin, roll the dough out to flatten slightly. Set
a pasta machine on the widest setting and lightly dust the rollers
with flour. Feed the dough through the machine. Reduce the settings
one notch at a time and feed the dough through each setting. If the
dough becomes sticky, lightly rub flour onto both sides of the
When you reach the second-last setting, fold the pasta sheet
into thirds (this is called a book fold), then turn it 90°C and
feed the dough through the machine, starting on the widest setting
again and working through to the second-last setting.
TO MAKE TORTELLINI
To form tortellini, cut rounds from pasta dough and brush with
egg wash. Place goat's cheese in centre and fold in half. Form
tortellini shape. Cook tortellini in boiling salted water until
Peel asparagus then blanch in boiling salted water.
Cut radish into julienne and place in a bowl with the watercress.
Dress with olive oil. Season.
Heat sliced beef in reduced cooking liquor. Once heated, arrange
on a plate with asparagus.
Heat butter in a pan until it starts to brown. Add chopped
hazelnuts and squeeze lemon juice in. Toss tortellini into pan,
then plate. Spoon over butter. Crumble goat's cheese over the top
and spoon on some of the hot cooking liquor. Garnish with radish
and watercress and serve.
Darren's recipe supplied by The Christchurch Food Show
5 - 7 April 2019,
CANTERBURY WINE & FOOD FESTIVAL
The coolest little wine festival in the country! North
Canterbury kai at its best, with local producers, chefs and
restaurants offering delicious, fresh and seasonal food to
complement the region's wines. Paella, cheese, pork, dumplings,
cakes, venison, pancakes, whitebait and much more, alongside
alcohol and non-alcoholic beverages, coffee and an impressive
line-up of family friendly talent.
Promising to serve up a whole ocean of fun, this year's Havelock
Mussel Festival will bring together temptations for your tastebuds
and for your dancing feet. With Katchafire headlining the
entertainment line-up and Annabel Langbein headlining the taste
temptations, you can bet on live music, delicious food, beer, wine
and seafood. The festival's been running for 15 years with many
saying this year will be the best one.
Cabaret, circus arts, comedy, dance, improvisation, literature,
music, performance, art, theatre, political art, spoken word,
storytelling, visual art is some, but not all, of what's on offer
at this festival for 11 days of March. Dunedin Fringe is a
whirlwind of non-stop arts and entertainment, ending with an awards
night to celebrate the best of the festival's best
|LE GRANDE AUTO SHOW
A chance to drool over some of the finest cars in Canterbury.
Featuring vintage, classic and new models, there will be more than
100 cars on show - including superb examples from McLaren, Jaguar,
Porsche, classic American and more. Live entertainment, food and
drink available too. Proceeds go to Akaroa Health Hub, Akaroa Fire
Brigade and Westpac Helicopters.
|K2M KAITERITERI TO MAPUA
Celebrate autumn in Nelson Tasman by taking part in the
inaugural K2M multisport event. Wind your way by foot or bike off
road on the Great Taste Trail from the famous Kaiteriteri Beach to
the Mapua Estuary. You can trail run, walk or cycle any of the
marathon, marathon relay, half marathon and 10km options. Finishing
the event at Mapua Wharf is a plus too, with sumptuous seafood,
fine wine and craft beer among the offerings.
May 30-June 2
Let's just say this event is New Zealand's first and the
Southern Hemisphere's longest running such event, so is something
you need to experience! Steampunk is often described as a sub-genre
of science fiction that uses technology and aesthetics inspired by
the 19th century. In Oamaru, it embraces the steam engine
surroundings and historic settings with colour, character and
awesome fashion and style. Quite simply, it's cool.