Christchurch has long been craving a spot like Lillies. Set in a gritty warehouse on the industrial fringe of the city, the one-year-old eatery is unassuming, inventive and refreshingly consistent. Launched by wine and cider makers Will Lyons-Bowman and Liam Kelleher, with chef Finbar McCarthy on the kai, the food celebrates local, simple ingredients pulled together in unique combinations.

With a concise menu separated into “pizza” and “not pizza”, almost everything is cooked in the central wood-fired oven and paired with a rotating list of wines and ciders that are crafted in the urban cellar next door.

This farinata (Ligurian chickpea pancake) is a prime example of the Lillies logic: unexpected yet unpretentious food. A bit of an IYKYK situation, it’s a permanent off-menu item at the Ōtautahi eatery – the perfect level of salty, chewy and easy enough to whip up at home.

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Farinata

Makes 1

500g chickpea flour

1.4 litre water

200ml extra-virgin olive oil

10g salt

Handful fresh rosemary, roughly chopped

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What to do

1. Whisk together chickpea flour and salt. Gradually pour in water while whisking until smooth. Stir in rosemary and 60ml olive oil. Cover and let batter rest at room temperature for a few hours (or ideally overnight) to fully hydrate and begin to ferment.

2. To cook, preheat oven to its highest fan-bake setting. Heat a cast-iron or oven-safe pan inside for 6-8 minutes. Carefully remove, then coat the pan generously with enough olive oil to fully cover its surface. Flick the oven to grill.

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3. Carefully pour farinata mixture into the pan so that you have a roughly 5mm-thick layer of batter. Return pan to oven, on a high shelf under the grill, and cook until bubbly and golden brown. Remove from pan and enjoy while hot.

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