While the North Canterbury wine region is an essential part of any visit to Christchurch, sometimes time doesn’t allow for a trip out to the cellar doors. But family-run Tussock Hill Vineyard is just 15 minutes’ drive from the city, with a light, airy restaurant that has spectacular views across Christchurch – and exceptional food served alongside its organic wines.

Head chef Jackson Mehlhopt has trained under two of New Zealand’s finest (Vaughan Mabee from Amisfield and Giulio Sturla of Mapu). The creative menu’s ingredients are sourced from the Canterbury region, unless ethical or sustainability issues require the team to go further afield. Sourdough, for example, is made fresh daily with grains from Milmore Downs, a local organic and biodynamic grower.

Dishes change with the seasons, but the line-up might include a crispy Tora Collective pāua sando with pāua liver mayonnaise, cos and mustard in a pretzel bun. There might be blanched shaved asparagus with toasted almonds, lemon zest and black-garlic vinegar, and barbequed Lumina lamb shoulder. Have the latter with triple-cooked Agria potatoes, dipped heartily into Tussock Hill’s Kiwi onion dip.