Canterbury is an old, established part of New Zealand and the heart of the South Island's spectacular Southern Alps.

The beautiful seaside town of Kaikoura in the north of the region is a whale-watching paradise and is named after the prolific crayfish which live in its waters. Two hours south is Canterbury's English-influenced main city Christchurch and just an hour inland are the mountains which feature some very special luxury lodges.

Honey

This part of New Zealand produces some very special honeys, unique because of the native plants and shrubs in the area. I'm a huge fan of manuka honey which has many properties, primarily as a delicious food, but also it's becoming known for it's medical properties. It's apparently very good for keeping your stomach and intestines healthy and in winter I like to make up a tonic of honey with hot water, fresh sage leaves and fresh lemon juice. Canterbury is also known for its apple orchards and some excellent cheeses which are made in the area.

Yams

Another favourite food is the New Zealand yam which is called Chioca [ more about Chioca yams] in the UK. A native of Peru, yams grow at a high altitude and are a pretty orangey-pink colour. They are delicious roasted in butter or olive oil, or sliced and grilled on the barbecue.

Seaweed

Canterbury's coastline is also known for its seaweed which is harvested in the Kaikoura region for culinary purposes and also by the locals as mulch for their own vegetable gardens. I still remember my Gran driving to the beach to collect some of the gorgeous kelp to use on her vegie plot. She would also occasionally use seaweed when cooking broths for extra flavour and nutrients and that's something I've continued in my cooking career. Seaweed is full of minerals and flavour and it can often be used almost like a stock cube.

Destinations

A boat of whale watchers observe a whale in the waters off the town of Kaikoura in the South Island.
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