Local Wine Release at Temperance Bar Tonight

Come out to taste a local wine with a complimentary glass at Christchurch Temperence Society from 5-6pm tonight. The wine, formerly known as Prince Albert, with artistically driven labels and being sold by young entreprenuers at Riccarton Market and at a few local shops, is changing their name Uncle Fritzl's Cellar. Come out to taste the wine and get the dish on why they've had to change their name.

Vern's BBQ Sauce Makes Sloppy Joes a Hit

On my first visit to the Riccarton House farmer’s market, I stumbled across a locally made food good that is truly unique to this part of the world. I was immediately drawn to Uncle Vern’s Authentic Louisiana BBQ Sauce and its creator Vern Andrews, a jovial guy who enjoys introducing his sauce to a Kiwi audience. The origins of Vern’s BBQ sauce goes back to Vern’s first year in New Zealand in 1996, when he was hired as a sociology professor at Canterbury University. Vern was also a bit of an experimental cook in his personal time, perfecting a BBQ sauce similar to the kind he grew up eating as a kid in the States. He entered himself and dishes that he created using this sauce into the Blues Brews and BBQ’s Festival during his first two years here, subsequently winning a fourth and second place position. His participation in this event drummed up public interest for Vern to bottle and market his BBQ sauce. However, it took several years for Vern to decide to sell his sauce as a retail product.

Uncle Vern's Authentic Louisiana BBQ sauce is killer on ribs, but can also be used for other dishes, like Vern’s Signature Sloppy Joes. A healthier version to the popular American kid’s lunch, Vern’s Sloppy Joes are an excellent quick fix for dinner or, as Vern notes - a great after school snack for the kiddies. Vern recently invited to me over to cook up his Signature Sloppy Joes and to share this recipe with Local Vanguard.

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Uncle Vern’s Signature Sloppy Joes



Ingredients:
olive or cooking oil
½ kg lean ground/minced beef
1 tsp all-purpose seasoning
approx 1 tsp garlic salt
½ tsp mixed Italian herbs
1 tsp butter
7 mushrooms, roughly chopped
1 capsicum, roughly chopped
1 medium sized onion, roughly chopped
1 can crushed tomatoes
½ bottle of Uncle Vern’s BBQ Sauce (Medium)
4 hamburger buns
avocado, sliced (optional)
mozzarella cheese, sliced (optional)

Method:
This recipe only takes about 15-20 minutes to make from start to finish, and can be made ahead of time and quickly heated up in the microwave. You'll need two medium sized sauté pans. Warm up oil in one sauté pan. Add lean ground beef/mince. Add all-purpose seasoning, garlic salt, and mixed Italian herbs. Stir gradually. In a separate sauté pan (for veggies), add butter, and chopped mushrooms, capsicum, and onion. Allow to sauté and to slightly burn (for more flavor).

Check ground beef/mince. Brown until well-done and a bit burned (in order to bring out the flavor), then remove from heat. Add crushed tomatoes and cook on medium heat. Add sautéed vegetables. Add ½ bottle of Uncle Vern’s Authentic Lousisiana BBQ Sauce (Medium). Let mixture simmer. Once liquid is cooked down a bit, take pan off heat. Warm hamburger buns, dish on sloppy joe mixture, top with sliced avocado and/or mozzarella, if desired. Sloppy joes are ready to serve!
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Vern and I sit down at the table to enjoy these yummy looking sandwiches. Vern states it best, as he looks up after taking the first bite - “Now that’s good eatin’”.

Uncle Verns Authentic Louisiana BBQ Sauce is available across shops in New Zealand, including Chirstchurch locations: Cashmere Cuisine, The Pantry on Mandeville, Emma’s at Oxford, Bishopdale Butchery, Elmwood Fine Meats, Torlesse Wines, Verkerk’s, Prenzel, La Traiteur, Gracebook Farms, Peter Timbs Meats, Ground Deli, Talbot Forest, The Good Street Deli.

Contributing photographer - Alice Lines, Another Alice on Flickr

The Crumpet Club - Crumpets by Day, Tapas by Night

We recently had dinner at the Crumpet Club, a local tapas restaurant, and were truly impressed with the fantastic flavors and the relaxed atmosphere. Philip Kraal, owner and head chef, opened the Crumpet Club a few years ago, initially as a catering spin off of Bon Bolli, the long-time popular restaurant at the Arts Centre. Forced to leave the Arts Centre location due to rental hikes, Philip found a new location offering a spacious kitchen in an old warehouse building. Once Bon Bolli Catering was up and running, Philip and his team decided it was time to renovate the old warehouse section of the building for hosting a breakfast and lunch cafe.

They developed a concept around crumpets, inspired by the opportunity to take a common food from NZ culture, make with better ingredients, and give it a creative spin. "Have you ever looked on the back of a crumpet package?" asks Philip? "Unlike, store bought crumpets, ours are made with just flour, free range eggs, and milk". Crumpet Club also shapes its crumpets in triangles, in order to further differentiate them from the round, store-bought variety. These triangular shaped delights are used as a substitute for toast in many dishes. The breakfast menu includes a creative take on french toast - Caramelized Crumpets with fresh mango, mascarpone, and drizzled with mint syrup. For lunch - Field Mushrooms and Hot Griddle Crumpets are served with truffle oil and tangy gruyere. Gourmet pies, such as Venison and Blue Cheese, and Chicken and Brie with Sweet Corn, are also very popular with the local lunch time crowd.

Following the success of breakfast and lunch, Philip extended Crumpet Club's hours for a casual dinner service and culinary adventure that Philip refers to as Tapas Espinasian (Spanish and Asian influences). The Tapas Menu includes a Grilled Venison Burger between two crumpets with a mango and beetroot salsa, an Indian inspired Hoggit Curry served with aubergine chutney, raita, and naan bread, and a Slow Roasted Pork Belly stuffed with garlic, lemon, ginger, and onion, served on a sweet onion crystallized ginger jus.

We ordered several dishes, among them the Hoggit Curry and Slow Roasted Pork Belly. These dishes in particular were amazing, but was all pretty brilliant - absolutely delicious! The atmosphere in the Crumpet Club is cool and relaxed...a great spot for a couples' night out or evening with a group of friends. All in all - a local hot-spot we'll definitely make return visits to.

The Crumpet Club
218 Durham St. South (corner of Durham and Tuam Streets), Central City, Christchurch
Opening Hours: Mon-Tue 7am-4pm; Wed-Thu 7am-11pm; Fri 7am-11:30pm; Sat 9:00am-11:30pm

Oui, Ces Macarons sont Fantastiques!

"J'aime les macarons" is French for "I love macarons". Amanda McBeath, is proprietor and baker of J'aime les macarons, a boutique macaron bakery in Christchurch. Amanda first discovered her love of macarons during an overseas experience in Paris. Upon returning home to New Zealand, she went into cheffing and worked for a catering company, for which she executed many themed desserts. She enjoyed working with macarons in particular, due to the many possibilities of combinations, achieved by simply changing color and flavour. Amanda took a break from the professional world to have children, and then started playing with the idea of opening a macaron business. She first opened a stall at the Christchurch Farmers Market at Riccarton House in November of 2008. After gaining a popular following in just one year, she opened the J'aime les macarons shop on Norman's Road (Nov, 2009).

Amanda uses an Italian meringue and ground almonds to make the shell, and either a butter cream or chocolate ganache for the filling. She describes the event of biting into one of her macarons in a deconstructed manner - a slightly crispy crunch on the outside with a pillowy soft chewy layer on the inside. No matter how the experience unfolds in your mouth, you will undoubtedly agree that these macarons are simply melt-in-your-mouth spectacular!

Macarons can be purchased individually or in sets of six or twelve, and come in a variety of rotating flavours - from traditional vanilla, to passionfruit, lemon, rose, coffee, raspberry, and licorice. Sets of six or twelve come in lovely decorative box, making them a perfect treat or gift for tea/dinner parties. Amanda also enjoys putting together themed macarons and packaging concepts for holidays and special occasions, such as weddings and Valentines Day (as shown in the image above).

So if you haven't already discovered J'aime les macarons, pop into the Normans Road shop for a wee treat. I'm certain that once you do, you'll find it hard to stay away!

J'aime Les Macarons
9F Normans Road, Strowan, Christchurch
Opening hours: Tue to Fri 10am-5pm, Sat 10am-2pm

Harbour Kitchens Cookbook

Harbour Kitchens Cookbook is a collection of recipes celebrating Lyttelton's location, history, and people. Over 150 recipes were collected from local parents, business people, artists, writers, and prominent chefs. Softbound and printed in colour throughout, the book is divided into four seasonal themes. The gorgeous photography helps bring the dishes and region to life for the reader or cook, which makes it a perfect gift for those with a connection to the area. Plus all profits from the book are used to benefit Lyttelton Main and Lyttelton West Schools.

You can purchase these cookbooks from selected retailers in the Christchurch and Lyttelton community (here is a list of locations), or by emailing harbourkitchens@gmail.com.

Local Profile: Ralph Bungard, Brewer-Three Boys Brewery

Ralph Bungard is the owner and brewer of Three Boys Brewery, a growing craft beer company based in Christchurch. I recently met up with Ralph and had a fascinating conversation with him about his craft and motivation to start Three Boys Brewery. Here's what I discovered:

• What motivated you to get into brewing beer and starting Three Boys? I started out studying wine and horticultural science at uni, with the hopes of getting into wine making and viticulture. Instead I ended up a scientist and university lecturer of plant chemistry and physiology. I really became enthusiastic about beer while living and working in the UK years ago, due to the amazing range and varieties of beer in that part of the world. Upon coming back to NZ, I started thinking about starting a brewery while continuing work as a university lecturer at Canterbury University. I started collecting bits and pieces, volunteered with some breweries around town (including Harringtons) and really started diving into micro-brewing and recipe development. I began doing three boys full time in 2006, first in a smaller premises in Woolston’s Industrial Area, and then moved into the current building in the same area 2 years ago. The Twisted Hop was the first bar in town to start carrying Three Boys beers, as well as Canterbury University’s events facility and staff club (which Ralph notes probably has the best craft beer range on tap anywhere on the South Island). I’m pretty much the brewer, manager, and wear a lot of hats. But I do get part time help to come in to help out with the workload at times, like young brew lovers interested in learning the craft. I just recently had two travelers helping that were on a one year visa from Mexico, which was great, and fun for them because they were learning a bit as well.

• What do you enjoy most about your work? The process of making a product – taking primary ingredients, like malt and hops, and ending up creating something so different. I grew up on a farm, so I have a great sense of respect for taking these types of primary ingredients, and the process of grinding up the malt, adding the hops, and boiling it. I enjoy the physical nature of the work. I believe some men need something physical, either in work or a hobby, to keep their life in balance. I also like the fact that I come across a variety of people in my daily work - from farmers, suppliers, serviceman, and the community of artists, innovators, and entrepreneurs in the Woolston Industrial Area - such as sculptor Andrew Drummond, the bakery beside us called Breads of the World, cutting edge clothing companies Kathmandu and Skinz, as well as more modern cafes servicing this community like The Coffee Workshop on Cumnor Terrace. It’s an interesting area in a stage of rebirth.

• How long does it take to brew the beer, from the very start to the finished product? It depends on the style of beer. A wheat beer will take about 3 weeks, the ales about 4 weeks, and pilsners take about 2 months.

• Where do your ingredients come from? Almost all of the malt is grown in Canterbury, apart from a little bit that is a special roast from overseas to give some styles a different color. But 90% comes from a small business down the road that grows the barley and then malts it. It’s a relatively new business that can stay afloat partially because of our business. The hops come from two long established suppliers in Nelson and Motueka. Then of course, we have great water in Canterbury, which is an important aspect. There is no chlorine in the water, so nothing to remove. No need to treat it in anyway. This kind of untreated groundwater, that has natural sulphates and calcium, makes great brewing water…and that’s what we naturally have here in Canterbury. So Canterbury really is a perfect region for brewing beer, since we are so close to the essential ingredients - we have good malt and good water. In fact, this is the reason that the Canterbury region had several good micro-breweries before the big breweries took over in the ‘60’s and ‘70’s.
  

• Which is your favorite beer at present? I love all of the styles, so it depends on the day. On a hot summer’s day, it’s hard to beat a wheat beer. On a wintry day, I enjoy having the Oyster Stout, which is a seasonal brew. In fact, the Oyster Stout is one of our most popular beers and an interesting style. It is one of the three traditional kinds of stouts - milk, oatmeal, or oyster. In the olden days, stouts were thought to contain a lot of iron and nutritional properties, and thereby considered a “health drink”. Adding in oysters to stout became a common practice because of their high nutritional properties. While we now know a bit more about the true science and nutrition behind beer, the traditional tastes have stuck. In our case, we add bluff oysters to the boil, which gives the beer a hint of briny ‘seaside-iness’ that gets the taste buds working and goes really well with food.
  

• When you aren’t at work, where are we likely to find you? When not at work or home, the other places I go are usually beer related. I enjoy a bar called Pomeroys because of their range of good craft beers, their good bar environment, and it is a place where the kids can come too for a fizzy drink. There are also several great cheap eats in the city that we go to with the kids, like Malaysian Delights or Osaka off of Gloucester Street. I also enjoy involvement with the cricket community here. I play, as well as the boys. Through this involvement, we get to meet and enjoy the company of other locals that we might not necessarily come across otherwise. We also like to get out of the city as a family, my wife and the boys, to camp, fish, and to be outdoors.

• Fill in the blank - “I do this work, because at the end of the day I have something tangible that I have produced and that is a good product that I can enjoy."
  

Beers from Three Boys Brewery are available throughout New Zealand. Christchurch locations include The Twisted Hop, Pomeroys, The Village Grape in Sumner, The Grape Escape on Centaurus Rd, Franks Liquor in Ilam, and Merivale Fresh Choice.

Local Eats - Dimitris, A Favorite Souvlaki House

Kiwi's love a good takeaway souvlaki. There are several fantastic souvaliki shops in Christchurch, such as Sami's in Riccarton, Costas in the city, as well as Dimitri's Souvlaki. Each shop has their own unique style of sandwich...be it due to the bread, the way of cooking the meat, or the sauce on top. But all are loved and have a dedicated following.

Dimitri's has always been on of Chirstchurch's most iconic souvlaki shops, but was forced to close the doors of it's 15 year location, on the corner of Colombo and Hereford Streets, in June 2009. The closure was due to complications in the renewal of the lease, as the location was slatted for a Taranaki Savings Bank branch. After closing, Dimitri's was able to maintain a presence in the central city with a stall at the Art Centre, and after six months this local favorite was back into a proper shop, newly located on Cashel Street Mall.

I had actually tried a Dimitri's lamb souvlaki while traveling through New Zealand in 2004 at their old location. It was delicious then, and just as fantastic as I had remembered, upon recently giving it a go again at Dimitri's new location. And it seems as if Dimitri's hasn't skipped a beat, with locals pouring into the doors of the shop at lunchtime. So I'm curious - what's the local favorite on the menu - is it the lamb or chicken souvlaki? Or is it something else? Give us your tip - what's your favorite thing to order at Dimitri's?

Dimitri's Souvlaki
79a Cashel Street, Central City, Christchurch

Canterbury Cheesemongers

Canterbury Cheesemongers is a cheese maturing and retail shop that pays tribute to speciality shops of yesteryears. The shop carries a fantastic variety of boutique cheeses from New Zealand and abroad, in-house baked breads and pastries, and a growing range of grocery items that accompany cheese. Rather than picking straight off of a contemporary store shelf, customers consult and buy goods over the counter from Canterbury Cheesemonger's knowledgeable staff. All of the cheeses you’ll find in this shop are made by small-scale cheesemakers, who are passionate about their craft. Some are ready to sell straight away, while others are matured in the shop’s storerooms for up to two years. Every purchase becomes special and unique, since Cheesemongers only carries one or two of a cheesemaker’s cheeses, rather than a whole range.

Before opening Canterbury Cheesemongers, its owners were involved in every aspect of a cheesemaking and selling, in addition to breadmaking, in the UK. They first opened a stand at the Arts Centre and Riccarton Markets in 2000, before moving into the Salisbury Street location two years later.

In addition to purchasing cheeses, breads, and some grocery items, you can also order sandwiches at lunchtime. Just pick out your favorite cheese and watch it be cut in the maturing room. The cheese is placed inside a fresh made ciabatta roll with a gorgeous chutney and boutique salad greens. It’s a steal at lunchtime at $6/$7 (depending on if the cheese is from NZ or imported), not to mention absolutely delicious!

Canterbury Cheesemongers
44 Salisbury St (off Victoria St), Christchurch
Opening Hours: Tue.-Fri. 10am to 6pm, Sat. 10am to 4pm

Addington Coffee Coop - Coffeehouse w/ a Good Mission

Addington Coffee Coop isn’t just another neighborhood coffeehouse. Yes, they have amazing food and superb coffees (made from in-house roasted beans), and they also sell a selection of miscellaneous fair trade goods. But what defines this coffeehouse is their overall mission and business model as an entrepreneurial cooperative. All profit made goes back to the farming communities, in Sumatra, Ethiopia, and Mexico, from which the Coffee Coop source their beans. At the end of the year, all Coffee Coop staff vote on where they would like to see percentages of the profits go. So this means that the coffeehouse floor staff get as much say in what happens with profits as the Coop's financial investors, which is something that the employees take great pride in.

Addington Coffee Coop is the brainchild of a few young 20/30-somethings, who were inspired by their overseas travels, and particularly within developing nations. After seeing how the other two-thirds of the world’s population live, they were moved to do something. They gathered a team of investors and like-minded people to create what, after a little over one year, has become a successful business, making a small difference in their community and in other struggling communities. The Coop’s profit sources come from coffeehouse sales in addition to sales of Free Set t-shirts and jute bags that are ethically sewn and manufactured in India. Addington Coffee Coop has overseen distribution of these tees to several successful NZ campaigns and events, including Splore (Auckland arts and music festival) and Safe (campaign against animal cruelty).

The building that Addington Coffee Company inhabits used to be an old mechanic’s workshop. After stripping everything back, steam cleaning, grounding down the floors, and putting in large windows where garage doors used to be, the coffeehouse now has a relaxed and comfortable vibe with a variety of vintage tables and seating. Globes, atlases, and international flags communicate a global interest, but the Coop is just as interested in local investment. Something that speaks to this is small laundry room at the front of the shop, intended to be an amenity for locals and shows the Coop’s desire to be accessible to all members of the Addington community.

We love Addington Coffee Company’s selection of foods - like the salmon and potato gateau and the seriously amazing rhubarb/berry compote with yogurt and granola, as well as the milkshakes and smoothies that are served in vintage milk bottles. Great care goes into coffee roasting and making…. the quality speaks for itself. We also really like the fact that $ spent here means investing in a good cause.

So if you haven’t been to Addington Coffee Coop yet…check it out. It is located on Lincoln Road in Addington village. Operating hours are Mon-Fri 7:30am-4pm, and Sat & Sun 9am-4pm.

Addington Coffee Coop
297 Lincoln Rd, Addington, Christchurch

Local Eats - Corianders Indian Restaurant

Corianders Ethnic Indian Restaurant has solidified itself as a favorite amongst many locals. Corianders prepares North Indian style dishes, and look to use spices and herbs not only for flavor but also for their digestive and nutritional benefits. Did you know that coriander is good for the kidneys, fenugreek peps up the liver, and ginger aids in digestion?

Tonight, we had our stock standard dishes - butter chicken, palak paneer, garlic naan, and also decided to try the naan stuffed with nuts and sultanas. Once again, it was all delicious. Corianders really is great Indian food at reasonable prices for takeaway, delivery, or dining in.

Corianders Ethnic Indian Restaurant
76 Edgeware Road, Edgeware, Christchurch
Lunch Mon-Fri, Dinner 7 days/week

Circa Coffee & Wares

Circa's inviting atmosphere makes it a perfect spot to catch up with dear friend or to have a quiet coffee and treat over a favorite book or magazine. Circa is located just off the beaten path from the city centre on Colombo Street, north of Bealey Ave. Owner Esther Gray has run the shop for the last two of its four year operation. She maintains focus on quality made coffees, but notes the popularity of the savory cheese and bacon muffins and lolly cake among her regular customers. Circa also carries a selection of gifts and wares that are hand-picked by Esther, including lovely greeting cards, crafty fabric covered badges, fair trade scarfs, and antique glass-ware.

Circa Coffee and Wares
926 Colombo Street, St Albans, Christchurch

C1 Espresso

C1 Espresso is centrally positioned in the area of High Street that hosts some of the city's more fashionable shops and culture. They are known for their consistently good coffee (some will say the best coffee in town). The selection of food is fantastic as well. I'm a fan of their muffins and omelettes, and my husband says they have the best Eggs Benedict around (supposedly it's all about the hollandaise).

C1 has pleasing atmosphere - always good music and a sweet fit out, including shelves lined with dozens of antique tea makers and coffee percolators and an old singer sewing machine that dispenses water. On a sunny day, you'll find their outside seating area filled with an eclectic group of clientele.

C1 also works directly with coffee growing communites in Samoa in order to do their part in suporting a sustainable Pacifico coffee industry.

C1 Espresso
150 High Street, Christchurch

Mediterranean Food Co & Pizza Cafe

This is a one-stop shop for all of your Mediterranean food desires and needs. The Mediterranean Food Co carries a variety of European style cheeses, salami style cold cuts, gourmet olives, Italian olive oil and vinegar, spices, tomato products and the most comprehensive collection of pasta than I have ever seen. There is also a cafe on site that specializes in traditional Italian style pizzas.

Mediterranean Food Co
322 Tuam Street, Christchurch

Lyttleton Farmers Market

There is probably nothing more I love than a morning at a farmers market. I've been spoiled by some good ones in New York City and in St Luis Obispo California, and I'm just starting to explore the markets in and around Chirstchurch. I've been to the Lyttelton Farmers Market a few times now to get my veggies for the week and to try out some of the baked goods and treats. This market has the best sausage rolls around, cupcakes and croissants from the Cosair Cookie Company, Vics Bakery's amazing breads, sliced jerky from Biltong, and delicious pies, eclairs, goats cheese, artisnal chocolates, the list goes on. (Oh, and don't forget your veggies too!)

The Lyttelton Farmers Market takes place every Saturday from 10am to 1pm, in the grounds of Lyttelton Main School, Oxford Street, Lyttelton. You can even make a morning out of it, by going to the farmers market and grabbing a coffee or brunch at one of the cafes in Lyttelton.

Local Profile: Stephan Schaffer, German Sausage Trader

After going through the Art Gallery, stop by and pick up a brattie at The Bratwurst Grill food cart. Owner and trader, Stephan Schaffer, can be found outside of the Arts Centre almost everyday selling cooked bratwursts at the bargain price of $4-4.50 as an inexpensive lunch option, as well as packaged salamis and other German meats. Stephan is also currently opening a European Food Shop call Mr. Schnitzel at South City Mall. I recently asked Stephan some questions about his trade and why he enjoys working in Christchurch. Here's what I discovered:

• How did you get into this line of work? What motivated you? I’ve been doing this for two and half years. A long time ago in Germany, my family became friends with Wynton Rufer, the famous New Zealand footballer. He would tell my brother and I about his good feelings for his country, how friendly the people are, and it gave me a dream to come to New Zealand. For many, it used to be the United States. For me, it was New Zealand.
• What do you enjoy most about your job? Most people coming past are on holiday. They are happy with no worries.
• Where do you get your products from? It is all made in Nelson, by German sausage makers who have been making it there for 16 years.
• Which product is your favorite, and how do you prepare or eat it? The salami. I put it with New Zealand cheeses. I make a lot of antipasto plates with the salami at home.
• When you aren’t at work, where are we likely to find you? At any of your favorite bars or cafes around Christchurch? I tend to go to the places that my regular customers own. If they support me, I like supporting them too.
• Complete the following sentence. I do this…."for the love of quality foods and good sausage.”
  

The Bratwurst Grill at The Arts Centre, Worcester Blvd, Christchurch

BumbleBee Cake at Dunsadel Store

A group of us took a little trip down Rakaia way this weekend on a Trade Me excusion, and while on the road stopped off at the Dunsadel Cafe for cup of tea and treats. The slice of Bumble-Bee cake I ordered was a huge hit, with flavors of vanilla, almond, and honey. This is a must stop when heading out of town down Highway 1.

Dunsadel Store
Dunsadel, past Selwyn, Main South Road (Highway 1), Canterbury, NZ

Dose Cafe

A friend pointed me towards Dose on my first week in Christchurch, soon after the opening of the cafe's second location on Hereford Street. This location's interior of graffiti covered walls and vintage furniture creates a mod-urban feel.

I enjoy popping into Dose at lunch time for their reasonably priced sandwiches and an elderflower soda (they use Vic's bread, but the fillings make them super yummy). They also offer a great selection of savories, sweets, cooked breakfasts, and of course coffee and tea.

Dose Cafe
90 Hereford Street, Central City
77 Tuam Street, Central City

Speakeasy Found in Undeveloped Laneway

The Christchurch Temperance Society opened its doors a few weeks ago in a small laneway off of Tuam Street, behind NG Cafe. From the exterior at daytime, Christchurch Temperance Society has the same feeling as a popular Melbourne bar - hidden away in a under-trafficked laneway, no glaring signs, only a few markings, and entirely closed up. These are all components that create a sense of frontierism and of satisfaction having once passed through the doors of a "secret society". And in this case, the few markings that do exist resemble, or in fact may be erasable chalk, a nice touch that adds an element of secrecy and exclusivity, and a nod to the era of temperance.

Christchurch Temperance Society
Off Tuam Street, behind Workshop