People

We caught up with Absolution's owner and artist, Naith Morrow, to learn more about this tattoo/piercing studio and art gallery rolled into one.

The Modern Mess is a recipe subscription service which inspires people to get good at seasonal home cooking.

Smokey T’s is the work of pitmaster Tristan (‘T’) Anderson and brother Nathan Anderson. Nat refers to his bro as “The Dan Carter of NZ BBQ” and if you’ve been to their Cashel Street joint, you know what he’s talking about.

Barefoot Eatery is the product of dedication and a genuine love for whole foods and nutritious eating.

O-Studio is the work of three locals with a wide array of experiences in the world of sport, meditation, yoga and well-being. In a time where there’s an information overload on all things health, fitness and wellness their approach is refreshing, exciting and focused. O-Studio is a restorative environment as much as it is a place to work on performance in a way that applies positively to all aspects of life - not just athletics.

Phillip Sunderland, owner/operator of Not Without You, believes in supporting local businesses and creating an authentic space for people to really catch up.

In 1993 Stella Fraser Milne launched Whisky Galore with her partner, Michael. Since then this emporium to the drink has become a Christchurch institution where whisky fans both old and new can taste, learn and simply have a good time.

Nicole Zou, chef and businesswoman behind Miss Peppercorn, has been on a full circle journey when it comes to Sichuan Chinese cuisine. Growing up, she didn’t pay the realm that was her mother’s kitchen much mind. Since then, however, quite a lot has changed.

Tom Newfield cut his hospitality teeth here in Christchurch but brings years of experience working in Australia, Dubai and beyond to Welles Street and Earl - two of the city’s most well loved spots for eating and drinking.

In just three years, Mia Zhao and Andy Shiau have managed to bring the city Eightgrains, Sushi Soldier, TOM, Ramen Ria, Midnight Shanghai, Dose Diner, Gelato and Tea and more. While the list of their accomplishments is long, the pair are as humble as ever. Each establishment they’ve opened has been special to them in a different way and is the end result of careful planning and a hands on approach to hospitality. We caught up with them to learn more about how they keep it all together, and thriving.

Step inside the historic Boys’ High building in central Christchurch and you’ll find your way upstairs to Indigo & Provisions, a stunning retail space with a focus on quality and a great brand story for the curated fashion and homeware items that adorn the shelves. We caught up with owner/operator Dominic Ellett to hear more about the brand, his ethos and inspiration for the store.

James Burt is a self-proclaimed coffee geek who detoxes on Saturdays.

Aaron Hogg likes to build "punk rock trails". Find him and his crew in the thick of it on dig days at the Christchurch Adventure Park.

We sit down with Emma Mettrick – co-owner of much-loved Christchurch restaurant, Twenty Seven Steps to find out what makes her tick.

Flip Grater is switching up the lunchbox scene with her delivery service, Yumbo.

We sit down with Adrien Taylor to talk textile waste, the fashion industry and personal mentors.

His dad may be the captain of a ship, but Ed Tanner is well and truly at the helm of a different kind of vessel: The coffee cup.

What started as a way to fundraise for a school trip as a 14-year-old, has grown into two roaming ice cream carts, two ice cream shops and a cult status brand for Jed Joyce.

Noble and Savage is a Christchurch-based outfit producing light, fresh and flavoursome teas using sustainable and ethically grown leaves and flowers from around the world.

We chatted with the green-fingered entrepreneur Natalie Rose Rutherford of Flowerhead to discuss posies, best work practices and what it takes to run a floristry business.

Let’s be honest, there’s no denying that Rachel Savage clearly has a bit of a thing for food.

If one thing is evident when talking with Sam Ellis of Grizzly Baked Goods, it’s his absolute passion for baking bread and for preserving the time honoured process within today’s instantaneous society.

It would be easy to mistake the impulses that lead Alex Davies as ambition, but it is more like restlessness – a deep, nearly primal desire to keep moving forward as a person and chef, evolving, improving. It’s as if he is allergic to stasis.