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In the kitchen: Cured Akaroa Salmon

In the kitchen with Chillingworth Road’s chef/owner Darren Wright.

A celebration of Darren’s home town, his cured Akaroa salmon hits all the right notes, combining the richness of the salmon with the zesty earthiness of the beetroot and citrus. Serves 6.

In The Kitchen



  • 1 side of Akaroa salmon (pin-boned)
  • Zest of one lemon
  • 20g five spice
  • 20g whole cumin
  • 100g white sugar
  • 20g peppercorns
  • 180g salt

Beetroot & Citrus Salad

  • 250g bottled beetroot
  • 2 oranges
  • 2 Meyer lemons
  • 1 mandarin
  • 2 stalks of kale
  • 2 baby radish

Bottled Beetroot

  • 8 medium-sized beetroot
  • 3 cups malt vinegar
  • 2 cups water
  • 2 cups sugar
  • 2tsp plain salt


  • 50ml Manuka honey
  • 1tsp Dijon mustard
  • Juice of 1 lemon
  • 150ml olive oil


For the bottled beetroot: wash beetroot and discard ends. Boil in water until tender (about 30 minutes) then remove beets, retaining water, and let cool. Once cool, rub off skins, cut into cubes and put in preserving jars. Add remaining ingredients to clean pot, using beetroot water, and bring to the boil. Pour hot mixture over beetroot and seal jar with a sterile preserving lid.

For the salmon: place pin-boned side of salmon in a shallow roasting dish. Toast off the cumin, five spice and peppercorns in a hot, dry pan. Add to the rest of ingredients, mix in a bowl and pour over salmon to form a crust. Leave to cure overnight in the refrigerator.

For the salad: peel and slice all citrus into segments and deep fry kale leaves to crispy, then drain on a paper towel and season with salt.

For the dressing: combine all ingredients and stick-blend until oil has combined.

To serve: place salmon in the centre of the plate. Arrange salad ingredients and finish with kale and dressing.

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