Christchurch International Airport Lounge

Christchurch was our gateway into the South Island so apart from ushering in 2016 at The George, we spent little time in this city.

Apart from The George Hotel, the Christchurch International Airport was the only other place we spent the most time in Christchurch. Unlike Auckland's sprawling international terminals, Christchurch is a little modest, in comparison. It's still one of the nicest airports around, sleek furnishings, a modern aesthetic, and sundrenched for a bright cheery countenance.

The departure area

The check-in area - queues move very fast, and on this note, clearing immigration when entering New Zealand was very efficient, with hardly any lag.

The Air New Zealand International Lounge in Christchurch Airport, a Singapore Airlines partner lounge

seating area

business center

Coffee & Tea station, with all the fixings: milk, lemon, cookies, sugar, cream

The chiller of drinks, both alcoholic and non. I liked that they carried Sav Blancs from one of my favourite wineries - Villa Maria.

red wines, hard liquor, and sauces

cheese board, with a lemon & fig chutney, and a pear and ginger relish

A trio of nutty nibblers: Toasted Seeds, Cranberry & Coconut; Toasted Almonds; Banana Chips

Crackers: Gluten-Free Rice Crackers; Assorted Crackers; Spiced Nuts

bread: Ham & Cheese Scone; Spiced Apple Scone; Low Fat Bran Muffin; Zucchini & Cheddar Muffin

Sliced breads ready for toasting with packet jams and butters

bread: Cinnamon Danish; Dark Ale Fruitcake; Chocolate Brownie

Bircher Muesli; Peach Syrup; Greek Yoghurt; regular low fat yoghurt; apricot & vanilla bean puree; berry compote; sandwiches and wraps

fresh fruits and cookies

Sausage and Chicken & Prune Pastry WRap



Christchurch International Airport
New Zealand

Comments

Post a Comment

Popular posts from this blog

ABC Brickworks Food Centre

Image
싱가포르에 호커 센터 중에서 에이비씨 브릭워케 호커 센터를 우리가 제일 좋아해요. 실제로 싱가포르에서 가장 크고 유명한 호커 센터 중 하나예요. 가끔 외국인 여행자들이 이 호커 센터에서 식사하고 관광도 해요.  호커 음식은 내가 우리 나라 싱가포르에서 제일 사랑하는 것이에요. 호커 푸드는 내 컴포트 푸드여서 내 마음에 들어와요. 음식도 싸고 맛있고 종류도 많아요. 해외여행 가면 그리운 음식이 호커푸드인데 싱가포르에 돌아와서 가장 먼저 먹는 음식이 박초미예요.  박초미은 아마도 내가 제일 좋아하는 호커푸드예요. 나는 식초맛을 좋아하고 버섯볶음이 제일 맛있고 용기가 제일 맛있어요.   =========================   ABC Brickworks is one of the more well-known, and beloved, hawker centres in SG. The fact that tourists can sometimes be seen traipsing down the rows of neon-lit stalls is testament to its fame.  We hit up ABC a couple times a month, at least; the hawker centre is central enough that satisfying a local food craving here doesn't require an hour+-long round trip (unlike with Fengshan Bedok); there's ample enough lots that parking doesn't require the patience of a saint (unlike with Serangoon Gardens); seats are plentiful enough that large groups are able to find a table fairly easily, and ...
Read more

Janggut Laksa vs 328 Katong Laksa, Queensway Shopping Centre

Image
Queensway Shopping Centre , where locals flock to for all things sports and optical-related, is also known for good laksa. There are 2 laksa stalls, within a stone's throw of each other, both claiming to serve up the best. Both tout to be affiliates of world-famous Katong ones, and the accolades, writeups and publicity plastered all the utilitarian facades will attest to the fierce competition. Seating at both eateries is cramped and constrained, so dining is really a touch-and-go affair. Both are manned by efficient, if a little curt, bevy of staff, and so turnover is high. Good news for the 5-minute-on-average long line of diners waiting their turn. The menu is similarly limited, with laksa being the primary dish of choice, and its fixins' like otah and lime juice as regular side orders. Curry chicken, Chinese-style, is also a popular option. Janggut Laksa  The Laksa ($3.50 for small) here was disappointingly lackluster. It was insipid, and the milk had obviously cur...
Read more

Braised Ee-Fu Noodles with Truffle Oil

Image
Truffle oil/salt/paste is like the perfect LBD. It goes with EVERYTHING, hides a multitude of sins, and immediately luxes up anything. My bottle of truffle oil is the secret arsenal in my pantry; a light drizzle makes any dish look like haute cuisine and totally disguises the fact that I'm just a humble home cook. Although truffle oil is a typically western condiment, it translates amazingly well to Asian dishes as well, and this is my recipe for braised ee-fu noodles jazzed up by the liberal use of truffle oil. Ingredients 2 cloves garlic, minced (put this through a garlic press) 200gm ee fu noodles 400gm white button mushrooms, cleaned with a damp kitchen towel and sliced (you can use shimeiji, Portobello or cremini mushrooms) 1 cup stock (chicken or mushroom) Braising Sauce (mix in a bowl and set aside) 3 tbsp. Light soy 1 tbsp. Dark soy 2 tbsp. Oyster sauce 1 tbsp. Sesame oil 1 tbsp. Hua Tiao Wine 1 tsp Sugar OR you can use the shortcut by ...
Read more