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❏❏❏❏❏❏❏Sausage suc­cess

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:

AVerk­erk Ltd:

South City New World:

The su­per­mar­ket’s prime beef snarlers re­ceived a bronze. The judg­ing com­ment noted the sausages have a ‘‘well-bal­anced flavour’’.

Dux de­light

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 root­srestau­ 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 peny­

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.


Fam­ily af­fair:


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.

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