A Tasty Last Night in Christchurch...

Christchurch, New Zealand

May 25, 2007
S 43°31.827
E 172°37.268

Last night was our last evening to explore the Christchurch nightlife. Unfortunately, we have to catch the 4:30 AM shuttle to the airport on Saturday, so our last Friday night will be an early one. We decided to make the most of it by heading to the award winning restaurant Cook ‘N’ with Gas.

When we saw the yellow gas flame glowing in front of a restored Victorian house, we knew we found the restaurant. The bistro is separated into three different rooms; the walls are decorated with beer and wine bottles, a goat smoking a pipe, chalk boards, and beer posters. In addition, silently displayed among the posters and bottles, were many awards.

Wearing our jeans, hiking boots and cleanest dark colored shirts, we were worried we’d be underdressed. However, the pub-like feel and easygoing nature of the staff immediately made us feel comfortable in our surroundings.

After reviewing the menus of beer, wine and food we settled on the 3-course tasting menu. For starters, Marc had the mushroom soup with local porcini cannelloni. The porcini cannelloni was placed in the center of a bowl with shredded vegetables on top, lentils scattered around the bowl and a dollop of sour cream. The piping hot mushroom broth was brought out in a tureen and gently ladled into the bowl. After gently stirring the contents, Marc had a tasty soup that paired well with a local bitter ale.

I had the famous New Zealand green shelled muscles steamed in beer. They were served with a silverbeet salad and tasty gruyere. An excellent Golden Ale from Invercargill was recommended by our waitress and complimented the muscles perfectly. Marc and I did splitzies so we could both try everything. Although both of the starters were very flavorful, I have to say the muscles won Round 1.

Next, for the main course, Marc had the prime fillet of beef served over a bed of smoked brisket and portobello mushrooms. The fillet was cooked medium rare and was very tender. The brisket and mushrooms perfectly complimented the fillet with a smoky flavor. The dish also contained tender spinach mixed with kale directly from our waitress’ father’s farm—talk about fresh ingredients. A light bodied local Pinot Noir paired well with the flavor of the smoky meat and my seafood main course.

I opted for the tasty grilled white fish (groper) mixed with chunks of Akaroa smoked salmon. The fish was served on top of a bed of spinach, mixed fresh green beans, roasted potatoes and artichokes. A balsamic reduction was gently poured over the entire dish. We declared Round 2 a draw… both dishes were amazing.

Now, for dessert… Marc opted for the banana dessert with caramel ice cream. The banana was sliced and placed in between a pastry that had the texture of a cream puff. The caramel ice cream was on the side with butterscotch sauce drizzled on top. There were roasted almonds sprinkled around the dish, chunks of fresh kiwi fruit and grapes. Yes, it was as amazing as it sounds.

I had to go for the chocolate dish, of course. The chocolate devil’s cake was covered with hot fudge sauce and a dollop of chocolate ice cream. On the side was an interesting tomato like fruit that we couldn’t figure out. After asking, we found out the mystery fruit was a poached tamarillo, or tree tomato. We’ve never seen one of these in the states, but it did an excellent job adding a little citric acid to the dish, balancing the chocolate. This dessert was spectacular, but the banana dessert with caramel ice cream won Round 3.

Cook ‘N’ With Gas was our best meal in New Zealand and a perfect way to end our time here. Make sure you get a reservation at this place if you plan on visiting Christchurch—it’s worth spending a night in the “city” to try this gem.