Having successfully avoided management roles in hospitality after more than twenty years in the industry, last month I accidentally opened a bar. This time it just seemed right. Exchange Christchurch (XCHC) is a community arts space that supports people in the experimental stages of their creative development, what better place to trial out my ideas of what a wine bar might look like if I decide to open one of my own someday.
Milk Fight was Gaby Montejo’s artistic expression of a political debate. Apart from being the most fun that I’d had in a long time, the event brought attention to the dairy industry’s role in New Zealand. It took place on 25th October 2014 as part of FESTA, and went on to be nominated for a national art award. In this (part two) of the interview I talk to Gaby about the dairy industry, the experience on the day, the critical response, and the sublime.
Gaby Montejo’s ‘Milk Fight’ was part performance art, part Fonterra protest, and part simulated war. It was also one of the best experiences of my life. Armed with a bucket as a weapon and ski goggles as protection I spent an afternoon hurling hundreds of litres of milk at my opponents and getting drenched by them in retaliation. The event took place on 25th October 2014 as part of FESTA, and went on to be nominated for a national art award. In the approach to this year’s FESTA and my upcoming return to New Zealand, it seems like a good time to revisit it. In part one of this two part interview I talk to Gaby about the dairy industry, the set-up – conversations with farmers, Ngai Tahu, and FESTA organisers, and the significance of the event.
My sister Lauren picks me up at Los Angeles Union Station and makes fun of me when I stress about where to pay for the airport shuttle. “People here just don’t care,” she says. “This is the frontier. We’re the easternmost city in Asia and the northernmost city in Latin America. This is your soft entry to Mexico.”
Having just come from New Zealand winter, it’s not just the warmth of the temperature that’s shocking but also the overt warmth of the people. Complete strangers will give you advice about which juice to get while you’re in line at Jugo Azteca, or discuss which model has the nicest butt at the Mapplethorpe exhibit at LACMA. In NZ you’re seen as slightly crazy if you talk to strangers, in LA you’re seen as crazy if you don’t.
In this three part series I travel Christchurch in search of the best vegetarian dumplings, assisted by guest expert (and real vegetarian) Netta Egoz.
It’s nearing the end of our investigation into veggie dumplings and the competition is fierce. The service at Pot Sticker is questionable – they’ve got my order wrong most times I’ve been here, including serving us pork dumplings while doing vegetarian dumpling research – but once the dumps make it to the table it’s worth it.
This is the best of the best, the top five things to do on Waiheke Island. Thanks to the lovely Carmel / George Sand Studio for helping me out with all that eating and drinking, I relied heavily on her expertise when I put this piece together. Carmel and I met at a restaurant where she was Maitre ‘D and I was bartending. Before we reconnected on Waiheke, a mutual friend asked if Carmel was ‘still the same, like some magical creature?’ I can answer definitively, yes, she is still a magical creature.
Hospo family dinner is a beloved tradition in restaurants that actually care about their staff. It’s an opportunity for the chef to trial new dishes that might be too experimental for the restaurant menu, and a chance for the staff to sit down and enjoy each others company with some good food and drinks. Every Thursday, Chef Aliesha McGilligan puts on a Chef’s Table lunch where she opens that treasured experience to the public – anyone can come. Each week she puts together meals above and beyond the cafe cabinet and creates an atmosphere where neighbourhood tradies sit next to artists working at the XCHC, backpackers and foodies and CBD office workers all share a table and pass the plates around. Here, she tells me about Chef’s Table, her food philosophy, and what it’s like to be a chef in the middle of an arts space.