So many medals have been awarded to Christchurch sausage makers in this year’s Beef & Lamb New Zealand quest to find the perfect sausage it is clear the city harbours a host of sausage aficionados.
Medals Angus Meats:
Gold for its cocktail ‘‘cheerio’’ and lesser medals for its casalinga and fennel seed, and cajun beef scorcher.
Ashby’s Fine Meats and Deli:
Gold for its pork casalinga, also the international ‘‘mild category’’ winner and described by judges as ‘‘very satisfying to eat’’.
The honey, lamb and rosemary sausages, described by the judging panel as a ‘‘great sausage’’, received a gold medal in the traditional sausage category.
Awarded a gold for its chorizo in the international spicy category. Comments by the judges included ‘‘very nice old-school look’’.
The butchery took home the silver medal for its pork braadworst.
The ‘‘smoky, juicy, sweet flavour’’ of the producer’s chorizo convinced the judges that this was a bronzemedal winner.
Peter Timbs Meats:
Euro Deli Meats:
South City New World:
The supermarket’s prime beef snarlers received a bronze. The judging comment noted the sausages have a ‘‘well-balanced flavour’’.
A renovated villa at 28 Riccarton Rd is home to the new Dux Dine. Owner Richard Sinke says his team is ready to start a new chapter in the Dux de Lux history as they wait for a return to the Arts Centre site.
Sinke says they have the ‘‘best of the vegetarian dishes’’ on the menu along with fresh seafood and salads. Head chef Tristan Anderson has designed platters that will include mushroom croquettes and feta, squid marinated in lime and chilli with ginger jam, and involtini a Sicilian dish of eggplant, pine nuts, quinoa and cheese, and the Dux Dinea ‘‘daily smoke’’ - freshly smoked fish or mussels.
Dux Dine will operate as a cafe from 7am, with table service starting from 3pm, and a full a la carte evening dinner menu. Open 7am - 9.30pm Monday - Friday, 9am - 9.30pm weekends. Ph 348 1436
Fresh from scratch
Reservations are essential for the new Roots restaurant in Lyttelton. Former Tommy Chang chef Giulio Sturla has opened the eatery in the building which, before the quakes, housed Satchmos Jazz Restaurant.
Book early, because it has space for only 20 people. The menu changes daily, featuring ‘‘a degustation’’ of the day’s catch and what is good in the markets and his vegetable garden.
‘‘Roots will reflect my philosophy of food which is about the basics, about creating things from scratch and using what you find locally,’’ Sturla says. There are takeaway coffees and food.
Open for lunch and dinner, Wednesday to Saturday. Bookings essential. See rootsrestaurant.co.nz or phone 03 328 7658.
■All things spice
Every year James Glucksman and James Boussy, owners of Oamaru’s luxury Pen-y-bryn lodge, create a gingerbread marvel for the festive season.
Last year, it was a replica of Christ Church Cathedral. This year, after a business and holiday trip to Germany in July, the two James have recreated their version of the castle that was also the inspiration for Walt Disney’s Sleeping Beauty.
Neuschwanstein Gingerbread Castle will be formally unveiled on December 1. The pair have also created a four-course European Christmas dinner. Phone 03 434 7939 or see penybryn.co.nz
A Greek returns
Costas Taverna has reopened at 478 Cranford St. The restaurant and ouzo bar will be open seven days a week from 5pm. Owner Elpi Lakakis says they have introduced new dishes, including flaming saganaki – kalafetori cheese seared on a hot grill and flambeed with metaxa brandy. The dish comes with a warning on the menu. ‘‘We flame it at the table,’’ says Lakakis. ‘‘It’s very dramatic.’’ Chef Scott Johnson has also introduced more vegetarian options.
The winners of the $30 Subway subcards are Gillian Shaw, of Nelson; Mary Griffiths, Deb Beardsley, Aidan de Faoite, Grant Newton, Rob Francis, and Mrs M A Williams, of Christchurch; Elaine Suddens and Carole Watson, of Rangiora; and David Sanderson, of Kaiapoi.
Wining bunch: Christchurch’s sausage makers cleaned up at this year’s awards.
Gingerbread Castle with creators James Glucksman, left, and James Boussy, of Pen-y-brun Lodge.
Costas Greek Restaurant owner Elpi Lakalis and her son, restaurant manager, Ari Lakalis.