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QTMAGAZINE WINTER 2018
QTMAGAZINE WINTER 2018
By Jane Brooke
Queenstown designer Ed Cruikshank specialises
in custom furniture with an emphasis on creating
objects that are designed to last.
Carefully considered and expertly crafted from quality materials, Ed
designs highly functional furniture that continues to look fantastic and
work perfectly for future generations.
“I aim to instil a timeless character into my designs. My training in
traditional craftsmanship then industrial design, followed by 25 years
of practice, has enabled me to do this. I think the result is that my
pieces – even though they are new and unique – often seem strangely
familiar to people who have never seen them before,” he says.
One of Ed’s distinctive creations, recognised as a local icon, is the
“Its devilishly effective pronged head is the perfect shape for pushing,
pulling and turning firewood while the ingeniously tapered barrel
pressurises your breath into a powerful jet of air that’s perfect to start
or rekindle a fire in seconds.The Infernorator can be found beside
fireplaces in many of Queenstown’s homes, hotels, restaurants and
bars where it keeps fires well-tended and roaring.”
Hand-built from marine-grade stainless steel with beautifully crafted
saddle leather handles, the Infernorator can live indoors or out and comes
as a set accompanied by the equally striking and effective ViperTongs.
The Cruikshank Room in Queenstown’s oldest house, Williams Cottage
on Marine Parade, is the perfect place to see the state-of-the-art fire
tool where it sits as comfortably as it does in a contemporary interior.
While there, maybe ask Ed about his new design for an interactive fire
pit complete with barbeque grille and marshmallow toasting sticks.
+64 9 303 1547
+64 21 224 559
Now available for private interior design
consultations in Queenstown and Wanaka
Full service Interior Architecture and design that
reflects personality and surpasses all expectations.
We understand quality and true elegance - designing
spaces that are equally functional and luxurious.
Coming home to a world of luxury
By Penny Simpson
One vintage was never going to be enough for Cleighten
Cornelius, the winemaker behind the new 2017 Madam
Sass Central Otago Pinot Noir.
The wine has been a resounding success since it was launched in 2016,
winning a silver medal at the 2018 New World Wine Awards and best buy in
the 2018 Cuisine Pinot Noir Tasting Panel awards.
“It takes a lot of hard work to tame a gutsy little wine like this Pinot Noir,
which punches above its weight,” says Cleighten.
Made from grapes grown in Central Otago, the wine exudes the character and
style of the area’s history and is named after one woman, Madam Sass.
History has it that in1867, after being left by her husband in the dead of night
she took on a new solo life with daring determination amongst fellow miners,
vagabonds and gamblers, thriving in the gold rush world.
“It’s a wonderful tale that
definitely suits this wine.
The grapes we use are grown
on an original gold claim
called Claim 431 Vineyard,”
says Cleighten. “Bendigo
is renowned for producing
vibrant dark fruit and finely
tuned acidity. Madam Sass
Pinot Noir is full of attitude
and extravagance featuring
sweet, dark cherry and
decadent blackberry flavours,
delivered with chalky tannins
and oak spice.”
From late night dining to après ski cocktails and everything in
between Queenstown offers unrivalled hospitality. Margo Berryman
went in search of the perfect winter experiences.
Start the Day with a
Before heading to the mountain it is
worthwhile seeking out No5 in Church
Lane for exceptional coffee and a
The early morning vibe is welcoming and
this boutique restaurant has plenty of
brekky options for the whole family. Our
favourites include the Acai berry bowl
with coconut and poached berries, and
sourdough French toast served with star
anise sugar and vanilla mascarpone. For
hearty eaters the scrambled free-range
eggs served on sourdough with hot
smoked Stewart Island salmon
is a knockout.
Let’s Do Lunch
Local produce from Central
Otago and Southland is an
essential ingredient of the
diverse menu at The Grille.
This season the sophisticated
waterfront dining spot is offering
a delightful set lunch menu. The
choice includes two or three set
courses that can be
paired with a glass of
Central Otago wine. Not
hard to see why this
new foodie initiative
is such a winning
Après Ski Drinks at No5
Discover this stylish laneway hotspot in
downtown Queenstown for fine champagnes,
creative cocktails and lively après ski banter.
No5 is in Church Lane and hosts a welcoming
Happy Hour each day from 6.00pm. Head
mixologist Brent Martin is a master of
creativity and his signature cocktails and
aperitifs sit beautifully alongside some of the
tastiest dishes in Queenstown.
Late Night Dining
at The Grille
Arriving into Queenstown on the VA119
flight from Brisbane or the last Auckland
flight, it’s not too late to catch dinner at
The Grille. The chic downtown restaurant
and bar is open every night for dining
well after 9.00pm.
“Australians who arrive in off an evening
flight can come in, relax, order a
fantastic steak and glass of Aussie Red
or Central Otago Pinot to help them acclimatise with
the resort,” says GM James Cavanagh.
“We welcome diners after 9.00pm and that's good
for skiers or snowboarders who might plan a big day
over at Treble Cone and want late night dining with
friends when they get back to town.”
Tasty Tapas at Eichardt’s
The beautifully appointed Eichardt’s bar on
Queenstown’s prestigious waterfront is the
hospitality locale for après ski drinks and
tapas. Housed in the original 1867 building,
the elegant and welcoming little bar serves Bollinger by the glass
along with a fabulous array of cocktails. The dishes on the celebrated
tapas menu include delicious pork cheek croquettes, Cardrona lamb
loin chops and grilled bruschetta with forest mushrooms & feta.
Eichardt’s is located on Marine Parade in Queenstown’s
premium waterfront setting.
Open 7 days a week.
T: 03 441 0450 www.eichardts.com Instagram: @eichardts
No5 Church Lane is located at 3-5 Church Lane in Queenstown.
Open 7 days a week.
T: +64 3 441 0004 www.no5churchlane.com
E: email@example.com Instagram: @no5churchlane
The A Team
Keeping the experience fresh and exciting in The Grille kitchen
is new head Chef Heidi Shaw who’s been with the team, under
the guidance of executive chef Will Eaglesfield, for three years.
Meanwhile at Eichardt’s Esthella Viana has taken over as head
chef in charge of tapas. Esthella has four years experience with
the leading luxury hotel and is dedicated to her role.
At No5 Church Lane Lukas Ryva is now leading the kitchen team
and has bought a new level of innovation introducing decadent
vegetarian options and light, fresh and tasty bites.
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