The Curator's House, Christchurch Central

After a memorable month of  frenetic air travel and a maddening schedule in the two most populous  and inspirational countries in the world, the prospect of a relaxed lunch within the utterly spectacular, tranquil  grounds of  Christchurch’s Botanic Gardens was an irresistible one.

The Curator’s House is an interesting  harbergery that will not disappoint you as it offers such a  credible, tangible link with this city’s past, its volcanic stone walls so much a part of what we all remember as youngsters in our ‘old’ town, its position inside the Gardens offering a magnificent outlook across the grounds to the north. I was deeply struck by the clarity of the air, the beautiful vividity of the natural colours of the grass, the plants and the flowers after the polluted hazes of the megalopolises of India and China; and then there were the birds – atwittering in the trees to produce an uplifting natural symphony of indescribable joy. It was good to be home!

Whether you find yourselves at a table under an umbrella on the patio, perched on the delightful verandah or inside looking out the leadlight windows the experience is likely to be an agreeable one.

A glass of Main Divide Pinot Noir 2009 was an adequate enough way to settle in and it worked well enough with the “homemade” smoked Paprika and pork chargrilled shoulder chorizo, agria potato slices & sautéed pimentos, the entrée. The standout at this stage of the meal, however, was the sautéed fresh spinach with pine nuts and raisins – a simple yet felicitous combination of ingredients, an effusive detonation of taste!

Hot on the heels of the entrée was the house’s much acclaimed Lamb Chilindron, “tender lamb cooked in a traditional ragout topped with crispy diced potatoes”. Arguably not the best choice on a warm summer’s day but easily complemented with a side salad or the sautéed spinach mentioned above.  The wine list is worth a scan when dining here as there is a creditable selection of Hawke’s Bay  and Australian reds along with a palatable cross-section of New Zealand whites to suit all tastes. From Spain comes  everything from Sangria,  to Rioja reds, Pedro Ximenez port and Fino sherry.

I am keen to try the house specialty on my next visit, Paella Mixta,   as this will be a true test of the restaurant. “Chicken and seafood tossed with Saffron scented rice, tomatoes and vegetables”. ¡Yo no puedo esperar!