southern view 27-04-15
DESCRIPTION
Southern View 27-04-15TRANSCRIPT
FOCUSED: Taine Tikao playing for Cashmere High against Nelson’s Nayland College last year. A new high school basketball competition gets under way tomorrow night with Cashmere looking to start off strong against traditional rivals Middleton Grange. • Story, page 6
Control on the court
Venison recipes – p11
Anzac Day rekindles war memories –p4, p5
New football competition – p7
Tues
dayGLTu
esda
y Food
with GLENYS WOOLLARD
If you have a food question emailGlenys [email protected]
Q A&WHAT KIND OF INGREDIENT ISNAM PLA, AND WHERE WOULD IBUY IT?Nam pla is another name forfish sauce, one of the basicingredients in Thai cookingand also popular in Vietnamand Burma. It’s based on
fermented fish (usuallyanchovies) and salt, pluswater— sugar is sometimesadded but not necessarily.In Thailand, fish sauce isoften used as a condiment inthe sameway as we use saltand pepper. You’ll find it inthe supermarket or Asianfood stores.
DO YOU HAVE A RECIPE FORPICKLED GARLIC?Peel 250g garlic and divide itinto cloves, cutting largeones in half. Set aside whileyoumake the picklingliquid: Combine 1 & 1/4 cupscider vinegar with 1/2teaspoon each celery seed
andmustard seed, plus 3tablespoons sugar. Bring tothe boil, stirring to dissolvesugar, and boil for 5minutes. Add the preparedgarlic, boil a further 5minutes before packing thegarlic into small sterilisedjars. Cover with boilingliquid and seal; leave amonth before using.
Flash in the pan is all venison needsI
ALWAYS remember thefirst timemymothercooked venison steaks.For our family, it was a newmeat to be enjoyed for its
flavour, nutritional goodness,low cholesterol and low fat. Itcame freshly prepared from theCentral Otago highlands andlong cooking on high heat meantmymother killed it for a secondtime.It was tough— like shoe
leather.
Her second attempt wasfantastic— twominutes eachside then taken out to rest and aslosh of wine, mustard and plumjam into the pan tomake a quick,tasty sauce.
Farmed venison becameavailable during the 1980s but asmuch of it was exported, localprices fluctuated wildly. Todayfarmed venison is common insupermarket meat cabinets andthe price is competitive withother redmeats.It has amilder flavour than
wild venison— a perfectintroduction for newcomers tothe taste. Farmed venison isgrass fed, although during thecoldermonths the diet can be
supplemented with hay orsilage.However, things evolve. Now
wild venison— processed andaged at licensed premises— isavailable from supermarketsand butchers. It’s great to havethe choice. The cuts from thelegs, saddle and loin are astender as the farmed variety,and they have excellent flavour.Remove any sinew or
membrane before cooking.Because venison is lean,
overcooking will cause themeatto become dry and tough. Do notcook past themedium-rare stageexcept whenmaking casseroles.Stewing venison— aswithstewing beef— requires long,low-temperature cooking. Haveall accompaniments readybefore cooking commences. Ifroasting, cook to an internaltemperature of 57C and thenremove from the oven, coverwith foil and a towel and allow torest 5-10 minutes before slicing.
RECIPES
CHILLI VENISONMEATBALLSA family favourite—use lessormore chilli according totaste.
Meatballs: 750gmincedvenison1/2 cup fresh breadcrumbs1tspmixed dried herbsSalt and pepper to taste1 egg, lightly beaten2-3 tbsp cornflourSauce: 410g can tomato puree(we preferWattie’s)1 tbsp tomato paste1/4 cup each: redwine,maltvinegar, water2 tbsp brown sugar1 bay leaf1/4 tsp each: ground nutmeg,ginger1mediumonion, sliced1 long red chilli
Preheat oven to 180 C.Combine all the ingredients
formeatballs— exceptcornflour. Roll into 3-4cm balls.Dust with cornflour. Place in asingle layer in a baking dish.
Whisk ingredients for sauce— except onion and chilli — untilsmooth. Add onion and chilliand bring to boil. Pour overmeatballs.
Cover and bake for 1 hour oruntil cooked. Serves 6.
VENISONSTEAKSWITHRASPBERRYSAUCEGreat servedwith creamy
polenta.Sauce: 1/2 cup raspberry jam,sieved2 tbspwine or water2 tsp redwine vinegar1 tsp cornflourmixed to apaste with a little water1 cup frozen raspberriesVenison: 400g farmedvenisonmedallions2 tsp each: freshly groundblack pepper, olive oil
Tomake sauce, heat jamwithwine or water and red winevinegar. Stir in cornflour pasteuntil thickened. Add raspberriesand heat through.
Tiemedallions into neatshapes, if required. Sprinkleboth sides with black pepper.
Heat oil in a heavy frying pan.Pan-frymedallions for about3-4minutes each side. Themeat should still be pink in thecentre. Removemedallions to awarm platter. Cover and rest for4-5minutes. Remove any ties.
Drizzle warm raspberrysauce over the steaks.
Serves 3.
WILDVENISONSTIR-FRYWITHTAMARINDCHUTNEYI used Jenny’sMediumTamarind Chutneymade onWaiheke Island and availableat selected delis orwww.jwennyskitchen.co.nz.PremiumGame’s wild venisonstir-fry ismelt-in-yourmouthtender and is available online.www.game-meats.co.nz
2 each: garlic cloves, shallots,diced400g freshmixed seasonalvegetables eg yellow peppers,courgettes, beetroot, thinlysliced400gwild venison stir-fryFreshly ground black pepperto taste2-3 tbsp olive oil1/2-3/4 cup tamarindchutney
Prepare vegetables and place toone side. Pat venison dry.Season with black pepper.
Heat a heavy frying pan orwok on high. Add 1 tablespoonof oil, swirling it around thesides. Stir-fry vegetables inbatches, until crisp tender.Place to one side.
Heatmore oil in pan. Stir-fryvenison in batches until searedbut still a little pink. Do notovercook. Return vegetables topan. Quickly stir in tamarindchutney. Serves 4.
ROASTVENISONWITH ITALIANHERBS&REDWINE JUSI doubled the recipe andcooked two roasts side by sidefor a dinner party. Onewasfarmed venison and the otherwild. Bothwere tender anddelicious.
400g piece venison roast1 tbsp olive oil2 tbsp Tuscan seasoning1 tsp freshly ground blackpepper
2 tbsp extra olive oil forcookingRedWine Jus: 4 shallots,diced4tbsp olive oilSalt and freshly ground blackpepper to taste1 clove garlic, crushed1 sprig rosemary1/4 cup balsamic vinegar2 cups each: redwine, goodbeef stock2 tbsp each: flour, softenedbutter
Brush venison with oil. Sprinkleall over with Tuscan seasoningand black pepper. Place in anoven dish and refrigerateuncovered for at least 4 hours.
Meanwhile, prepare jus. Stir-fry the shallots in oil over highheat for about 2minutes, untillightly browned. Season withsalt, pepper, garlic androsemary and heat through.
Add vinegar and cook untilalmost evaporated. Addwineand cook until reduced by two-thirds. Add stock and simmeruntil reduced by two-thirdsagain, to about 1 cup. Removegarlic and rosemary. Creamflour and butter together thenwhisk into jus. Cook, stirring,until thickened. Makes 1 cup.
Preheat oven to 200C. Searvenison in a frying pan in extraoil until browned on all sides.Return to roasting dish. Roastfor 20minutes.
Remove from oven.Cover with foil then a heavy
towel. Rest for 10minutesbefore slicing. Serve with jus.
Serves 4.
Multi-million dollar bid to improve health BY BRIDGET RUTHERFORD
More than $2 million will be spent in south Christchurch to help improve the health of the under-privileged.
The Healthy Families NZ pro-gramme will be launched across the Spreydon-Heathcote ward later this year after it was identified as a high risk community from the results of a national health survey in 2013.
A health prevention team is currently being established, and
working to map out the ward to see where pockets of deprivation are, which will be focused on.
The team will work with local leaders to create healthy changes where people spend their time – in schools, workplaces, marae, sports clubs and other community set-tings across the ward.
Healthy Families NZ programme director Michelle Palmer said a total of $2,372,586 of Government funding would be put into the project which will go for four years.
It will look at where liquor stores,
fast food outlets and schools are located as part of the mapping to come up with strategies to use.
She said it was too early to tell exactly where the problem areas are and would know more when the mapping is completed.
Tracey Tuhi, of Pacific Trust Canterbury, would lead the Spreydon-Heathcote team and is currently looking at employing people to fill the roles.
She said Spreydon-Heathcote was chosen because it had a higher percentage of Maori and Pacifica
that were vulnerable economically and healthwise.
“The biggest objective is to see a reduction in obesity.”
Mrs Palmer said the ward being selected did not necessarily mean it was one of the most unhealthy communities in the country.
The communities were chosen by geographical location to get a real mix of areas, including rural, towns and wards.
“It’s really about figuring out what’s going to work in the local area.”
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CHRISTCHURCH’S PREMIERMagazine
BY BRIDGET RUTHERFORD
Final plans for the Woolston Li-brary site have been drawn up and construction will start in early June.
City council urban design and regeneration unit manager Carolyn Ingles said the site will provide a temporary landscaped public outdoor space with plant-ers, bike stands, a natural play area and seating.
“There will be two temporary buildings, one for public toilets and one for the Woolston Volun-tary Library group.”
Contractors would be under-taking heavy work such as clear-ing and levelling the site and in-stalling the temporary buildings, she said.
“Some elements of the design can be completed off-site and can be installed once the
site is ready.”The Woolston Library build-
ing was badly damaged in the earthquakes and demolished
shortly after the February 2011 earthquake.
The Hagley-Ferrymead Com-munity Board had discussed
options for the site, which had since become overgrown.
A workshop was held in Feb-ruary with members of the com-munity, city council staff and transitional space expert Milen-ko Matanovic to come up with ideas for the empty site.
The group came up with a number of ideas and purposes which had been fine-tuned with further workshops with the community.
Ms Ingles said the city coun-cil was hoping to complete the works by the end of June, and were working with the commu-nity to keep the momentum go-ing.
“This project is a collaboration between the council and com-munity who have had input on the design and transitional use of the space.”
Traffic campaigner battles to make rest home saferBY BRIDGET RUTHERFORD
A Spreydon resident who battled to have a busy intersection made safer has turned her sights on an-other project.
Amanda Wallis has ap-proached the Spreydon-Heath-cote Community Board to try and get a cross hatch clear zone installed on Selwyn St outside a rest home.
Crossing hatching is a marked clear zone on the road which al-lows vehicles to leave a gap when traffic is backed up, similar to the
markings at train tracks.At the last board meeting, the
members decided to have the city council write a report on the possibility of installing the cross hatch outside Bishop Selwyn Lif-ecare.
The report would then come back to the board.
Mrs Wallis had spoken to staff at Bishop Selwyn who had men-tioned that ambulances, staff and visitors had trouble trying to turn in and out of the Selwyn St en-trance when the road was busy.
“They’re very distressed.”
Vehicles waiting to turn into Bishop Selwyn could also hold up traffic, which was a nuisance to traffic moving northwards along the street.
She said there was another en-trance to the resthome, but Sel-wyn St meant vehicles could pull directly up outside the door.
“That’s the perfect way to en-ter.”
Mrs Wallis said people were often choosing to drive along Sel-wyn St and it had become a busier.
“Not only is it going to help staff, visitors and ambulances
use the business, but it’s going to free up the traffic on Selwyn St.”
Mrs Wallis approached Sprey-don-Heathcote Community Board member Melanie Coker about the issues surrounding the entrance.
She had previously cam-paigned to make the intersection at Brougham and Selwyn Sts safer and the NZTA confirmed changes would be made.
She said from that experience it had made it a lot easier for her to know the council process.
“I know who to talk to now.”
Work on new library to start soon
FINAL DESIGN: Construction to build a transitional library and green space at the empty Woolston Library site will begin in June.
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RESPECT: A pin dropping could have been heard as more than 700 Linwood College students and staff stood in silence to mark their respect for those killed in war. An Anzac-themed assembly was held on Tuesday where the students heard about three New Zealanders who had made their mark at Gallipoli. Other Anzac activities at the school include a white cross display, poppies and Anzac-themed learning in classes.
HEADS BOWED IN SILENCE
River clean-upA lower Heathcote River clean-up will be held on May 9 from 2-4pm. Forest and Bird North Canterbury will clean up from the mouth of the river to the Lyttelton roundabout and volunteers can meet at the car park at the Ferrymead end of the track to Calder Green Reserve. The Estuary Ihutai Trust will work from the Lyttelton roundabout
to the Radley St bridge with volunteers meeting at the river end of Gould Cres. The Roimata Group will meet at the corner of Ferry Rd and Richardson Tce and work from the Radley St bridge to the Opawa St bridge. Cassels & Sons Brewery will clean up 2km in either direction from The Tannery. Volunteers can meet at Cassels Brewery. A sausage sizzle and drinks will be provided at Cassels Brewery from 4pm.
Road worksPart of Ramahana Rd, Huntsbury, will be closed from tomorrow for about four weeks to repair to the earthquake-damaged road, footpath and kerb and channel. A detour will be in place via Huntsbury Ave, Parklands Drive and Centaurus Rd. Following this, workers will be repairing the road, footpath and kerb and channel on part of Parklands Drive.
▌▌ IN BRIEF
BY BRIDGET RUTHERFORD
Beckenham residents living next to the Heathcote River, face another winter at the mercy of Mother Nature with no solutions found to mitigate flooding.
A community flood meet-ing was held on Wednesday to update residents on the work the city council is doing to come up with solutions.
City council land drainage manager Ramon Strong ad-dressed more than 100 residents on some options and hindrances which included dredging, storm water drainage and a concern of pollution.
Spreydon-Heathcote Commu-nity Board deputy chairwoman Karolin Potter said the meeting was not as heated as last year’s at Somerfield School.
“This wasn’t like that but it was probably very frustrating for the people there whose houses are subject to flooding.”
She said a new solution, if there was one, would be “enor-mously expensive” and the city council was exercising every effort to come up with one.
“On this issue I think the city council is doing its very best but it’s just so enormous.”
The option of dredging was a
hot topic, because there was a belief it was effective, but it was expensive and not going to com-pletely fix the issue, she said.
The issue of storm water drainage was raised, and work will be done to the Tennyson drain to aid with that.
Other concerns which were raised was the issue of house values as a result of the flood risk and the possibility of Environ-ment Canterbury looking into pollution in the river and Cash-mere Stream.
Ms Potter said there was only an understanding that no solu-tion is close.
“The meeting was to show that the work is going on, an effort is being put in and the city council is desperate for a solution and they are seeking that with the community, if there is ever going to be one.”
Board member Rik Tindall said decisions were yet to be made on what flood mitigation could be done for the riverside residents.
“So more questions than an-swers last night.”
He said residents were quite resigned to the risk in general, because they liked the area they lived in but others wanted the flooding stopped.
Flood meeting updates progress on solutions
Monday april 27 2015SOUTHERN VIEW 3
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STILL SERVING: New Brighton RSA life member Frank Hill selling poppies in New Brighton. PHOTO: GEOFF SLOAN
Anzac Day rekindlesThe 100th anniversary of the Gallipoli landings was on Saturday. Frank Hill, 92, served in World War II in the navy on a tank landing ship. Reporter Kyle Knowles spoke to him about his life.
Hi Frank, so you were in the navy?
Yes. I was an able seaman on board an American ship called the USS LST-369. It was a tank landing ship but we never had to land anywhere to deploy the tanks while I was on the ship. I wasn’t involved in the D-Day landings in Normandy.
Why were you on board an American ship?
A few of us New Zealnders were on loan to the Royal Navy which was using the American ship in the latter stages of the war.
When did you join the navy?I tried to get in while I was 16
but I had an issue with my left eye so I had 14 months in the army before being able to join the navy.
All the training I did in the army and the navy kept me alive.
Was it a proud thing for you to serve your country during the war?
Yeah, it was, but I actually joined the war for adventure. I wasn’t patriotic really; I just wanted some adventure like most people in the forces.
What did you do straight after the war?
I went on a troop shop. I got a job on board in the kitchen and doing exercises on deck. That was coming back from England.
How come you were stopping over in England?
We were supposed to do a boat refit in Newport but we ended up doing a refit in Belfast. The skipper of our boat lived in Belfast so the boat was in there instead.
And you met your wife there, didn’t you?
Yes, I met my wife in Wales and got married there and came back here but she died 14 years ago. It was so hard for me when she died but I got some help at Princess Margaret Hospital and I got over the depression.
What did you do for a job when you got back to Christchurch?
I was an electroplater. I was in a shoe shop in Sydenham and I bumped into a foreman I knew. I was still in uniform and he said to me “do you want a job”? And I said “yeah, absolutely. When can I start?” I started a week later and worked there until I retired but I didn’t retire at the retirement age. I think I worked until I was
70. The boss was a good guy and when he got sick I looked after the firm. They don’t do much electroplating now; we used to make tea sets, which were all the rage after the war.
You are a life member of the New Brighton RSA aren’t you?
Yes, I’m a life member. I became one when I turned 90.
You still do some work for the RSA too, don’t you?
Yes, I sold poppies down by the
shops in Brighton. I was quite chuffed to be out there doing that. I think it’s great people wear poppies at this time of year to thank the soldiers.
Was this Anzac Day special for you, being the 100th anniversary of the Gallipoli landings?
Yes, it is special because I got to go in the parade in New Brighton, which I’m quite proud of. To be marching down the main street in New Brighton is special to me.
Monday april 27 2015 SOUTHERN VIEW4
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Were you born in Christ-church?
Yes, I was born in Sydenham and now I live in North Beach where I have two lovely cats, Lucky and Bowie. While I’m still alive I’m not going to go into a home be-cause I want to look after my cats.
What school did you go to growing up?
I went to Sydenham School. My father had a bike shop in Syden-ham across from the school so that was quite good. I didn’t have any secondary school education and started working when I was 13 at the market. I had to lay trays of fruit. I got five shillings a week for that.
I had several jobs before the war but couldn’t stick with them for very long. I worked one day in a timber mill but couldn’t stand the noise so left after that one day and didn’t even bother to collect my pay at the end of the day.
What about other family?I have two children. A boy and a
girl, five years difference between them, my son is the oldest one. He works at the airport and is just about due to retire. He’s done well. He is quite a bright boy. I have two granddaughters too; one lives in Tauranga now because the earth-quakes made her nervous.
Did you play sport?I used to play soccer and a bit
of cricket. I follow the All Blacks and the Crusaders. They haven’t gone very well being beaten by the
Chiefs last week but they’re still in with a chance but they’ll need a lot of luck to make the finals. They are doing the best they can.
What are some of your hob-bies?
I tell you what my hobbies are: gambling and drinking at the New Brighton Club. I like playing the pokies there. I like socialis-ing, especially with women. I like women’s company, I can’t help that.
I also have a few tattoos, even before I joined the navy. I got them at one of the places in Chancery Lane. It was called Tiger something, it is demolished now. I had tattoos put on my arm but one time I was getting one on my chest and the bloke said: “You better have a stiff drink because it is going to hurt a lot more than the one on your arm”. So I had double whisky and away I went.
What was the most amazing place you have been?
Well, I went through the Pana-ma Canal and I jumped ship there with a couple mates but the Yanks picked us up and took us out to sea back to our boat and they said: “We’ve been looking for you.” Back on board, the officer said I was the ring leader so they put me in a cabin right next to the bar, which I wasn’t too worried about.
Where is your favourite place to visit?
Honolulu, that’s my favourite place for sure. I’d love to go back
but with my cats, I can’t leave them.
What about in New Zealand?I don’t know, I just like going to
the working men’s club and the RSA. Dunedin is one of my favou-rite places though. Not Wellington
or Auckland – I have no time for those places.
And you have loved living in New Brighton?
Hell yeah, I would never move from New Brighton. I’ve been here since 1949. I bought the section for
95 pounds when there were only two or three houses on the street.
You have led an incredible life then, Frank.
Yes, I have had an amazing life and I’m one of the lucky ones to have survived.
memories of WWII
BIG SHIP: The USS LST-359 which was similar to the ship Frank Hill served on as seaman during World War II.
Monday april 27 2015SOUTHERN VIEW 5
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*Terms & Conditions apply. Sales valid until 4 May 2015, unless sold out prior. Based on flying Air New Zealand in Seat+Bag from Christchurch via Auckland. Travel requiring an overnight stay will be at passenger’s own expense. Club Raro Resort travel 13 May-25 Jun & 9 Aug-17 Sep 2015. The Edgewater Resort & Spa & Sanctuary Rarotonga on the Beach Travel 13 May-25 Jun & 25 Jul-17 Sep 2015. ^Resort credit is one per room per stay, non-refundable, non-transferrable & cannot exchanged for cash. Family share based on 1 or 2 children 2-11 years old sharing existing bedding with 2 adults. Fly Buys: point calculation is per booking of 2 adults, based on standard point offer of 1 point for every $50 spent (excluding airline taxes). Full Fly Buys conditions available at unitedtravel.co.nz/FlyBuys. Q Card: A $55 Establishment Fee for new Q Cardholders & a $35 Advance Fee for existing Q Cardholders may apply. Q Card lending criteria, fees, terms & conditions apply. GENERAL: All prices based on per person twin or family share, in New Zealand Dollars & subject to availability. Travel agent service fees not included. Prices are correct at the time of printing & are subject to change without notice. Cancellation fees apply. Prices are based on payment by cash or EFTPOS only. Product is supplied by suppliers with their own terms & conditions, please contact your local United Travel for full terms & conditions. UT2438
United Travel Ferrymead
960 Ferry Rd (03) 384 2700United Travel Tower Junction
55 Clarence St (03) 341 8964
NICKY WAGNER MP FOR CHRISTCHURCH CENTRALPhone: 03 365 8297
Address: 103 Salisbury St, Christchurch 8013
Email: [email protected]
Website: www.nickywagner.co.nz
www.national.org.nz
Funded by the Parliamentary Service and authorised by Nicky Wagner MP, 103 Salisbury Street, Christchurch.
NICKY WAGNER MP FOR CHRISTCHURCH CENTRALPhone: 03 365 8297
Address: 103 Salisbury St, Christchurch 8013
Email: [email protected]
Website: www.nickywagner.co.nz
www.national.org.nz
Funded by the Parliamentary Service and authorised by Nicky Wagner MP, 103 Salisbury Street, Christchurch.
NICKY WAGNER MP FOR CHRISTCHURCH CENTRALPhone: 03 365 8297
Address: 103 Salisbury St, Christchurch 8013
Email: [email protected]
Website: www.nickywagner.co.nz
www.national.org.nz
Funded by the Parliamentary Service and authorised by Nicky Wagner MP, 103 Salisbury Street, Christchurch.
NICKY WAGNER MP FOR CHRISTCHURCH CENTRALPhone: 03 365 8297
Address: 103 Salisbury St, Christchurch 8013
Email: [email protected]
Website: www.nickywagner.co.nz
www.national.org.nz
Funded by the Parliamentary Service and authorised by Nicky Wagner MP, 103 Salisbury Street, Christchurch.
Pet weight
loss clinics
available now!
Corner Aldwins Road & Marlborough Street Phone 389 6222 • Email [email protected]
Website www.vetcare.co.nz
Open 7 days
**EFTPOS ON-SITE**Visit www.plainsrailway.co.nz or our Facebook Page for details
Phone: 03 308 9600
Maronan Road, Tinwald, Ashburton
OPEN DAYS: MAY 2nd & 3rd Our last Public Open Days until September
11am - 4pmCelebrating Ashburtons Wheels Week
BY KYLE KNOWLES
A new era of high school bas-ketball starts tomorrow with the launch of the McDonald’s Thompson Trophy.
The new competition involves 16 of Canterbury’s high schools fighting to be the best basketball school in the region.
All games are being played on a Tuesday night over the win-ter months with Cashmere and Middleton Grange kicking things off with a traditional season-opening fixture
Cashmere High are out to qualify for nationals after missing out the last two years and are go-ing to use the Thompson Trophy as the ideal build-up to that.
Coach Ben Sheat said his side’s pre-season has been a little disrupted by a couple of injuries but overall the squad it healthy and ready to get the new season under way.
Cashmere have a strong squad which includes a Canterbury Rams squad member and a Rams academy member.
Joe Cook-Green who is in the full Rams squad and academy member Jesse Campbell are expected to be available for most games but may miss some due to their Rams commitments.
Sheat said having these guys was a massive boost for them and they bring a lot of experience and skill and the ability to score points was their biggest attribute they bought to the side.
Of last year’s squad Sheat has 11 of 14 players returning and said it was great to have a mix of returning experienced players and some younger guys as well.
First up tomorrow is the traditional season opener against Middleton Grange which Sheat said was going to be a massive challenge.
The match was originally going to be a stand alone fixture tonight to mark the opening of Middle-ton Grange’s new gym but that has been delayed and the game will take place in their current gym.
Seven Oaks School in Opawa, has started a programme which focuses on helping children and adults with learning difficulties.
Last week, nine children and two adults were the first to start the Arrowsmith Programme which uses the principles of neu-roplasticity to rewire the brain of children and adults with cognitive learning challenges.
The students will complete four 40min classes a day, every day, working on their relevant mod-ules.
These modules are outside the curriculum and the exercises include written, visual, auditory, pencil and paper and computer exercises.
The programme is for students having difficulty with reading, writing and mathematics, com-prehension, logical reasoning, problem solving, visual and audi-tory memory, non-verbal learning, attention, processing speed and dyslexia.
Each student is assessed weekly, monthly and at the end of each year to evaluate progress and their programme is modified as needed for the subsequent year.
Seven Oaks teacher Karen Arnst, completed an intensive three-week training programme in Canada in January, before return-ing to assess students and identify their challenges.
The programme is not limited to
school-aged students and classes typically include adults who achieve similar results.
Seven Oaks School is the first South Island school to offer the programme, with four schools in the North Island and nearly 70 others throughout Canada and Australia already on board.
The school agreed to adopt the programme because its aim of strengthening the capacities of people with learning difficulties matches its own philosophy.
Howard Eaton, a leading expert in education for students with learning difficulties, recently visited Christchurch from Canada and talked to a crowd of more than 120 educators and parents.
“The brain responds to exercise, and specific brain exercises stimu-late new cognitive pathways,” Mr Eaton said.
Programme founder Barbara Arrowsmith Young, said it works better for pupils who clearly ex-hibit learning difficulties in the 19 areas of challenge indicated on the assessment checklist www.brainex.net/protoQuest/User.html.
She said it was about measuring the progress.
“If the programme is not work-ing, then there’s no point continu-ing.”
Typically it takes up to three months before the first signs are observed, she said.
The average length of time in the programme is three to four years, and it costs a parent the equivalent of a private school fee per annum.
Parents who would like to look at the programme for their children or for themselves can find out more at the Seven Oaks open day which takes place tomorrow.
Programme to help learning difficulties at Seven Oaks
HAPPY: Seven Oaks School principal Owen Arnst and Canadian learning disabilities expert Howard Eaton celebrate the Arrowsmith Programme.
GRASSROOTS SPORT
Cashmere’s first round draw
• Round 1 v Middleton Grange, away• Round 2 v Papanui High, home• Round 3 v Burnside High, away• Round 4 v St Andrew’s, away • Round 5 v Christchurch Boys’, Cowles Stadium• Round 6 v Papanui, away• Round 7 v Rangiora, away
Cashmere gears up for Thompson Trophy
Monday april 27 2015 SOUTHERN VIEW6
SUBSCRIPTIONS FREEPHONE 0800 77 77 10 [email protected]
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The football season is under way with a new competition for Christchurch’s high schools having started. Reporter Kyle Knowles takes a look at how Cashmere has shaped over the pre-season and what they are looking to achieve in 2015.
The new competition sees 12 teams split up into two pools of six, with teams playing each other once, before the top three in each pool move through to play each other again in five matches before semis and a final.
The top three qualify for the national secondary schools foot-ball competition.
Cashmere are going through a rebuilding phase of their first 11 but with 10 players returning from the side of 2014 they are looking to make an impact on the new football competition.
Coach Tom Wilkinson said they have quite a number of year 11s in the squad and it was an exciting prospect having such a young side to work with and de-velop over the next two or three years which will form the nucleus of the side.
“I think for us the important
thing is building this group and we have time to do it. We’ve got three years with a core 13 or 14 people and our goal next year is to be in the top eight in the country.”
Eight of the team also play for Cashmere Technical in club foot-ball and were part of the under-15 team which won the South Island’s qualifying stage of the Nike Cup, a worldwide competition.
Wilkinson said of the two pools, Cashmere’s was the tougher one and said the teams were largely an unknown to them because they played in the Satur-day competition last year not the Wednesday grade like Cashmere.
He said previous results against Burnside were even but the rest of the teams would be new to them but expected every match to be close.
GRASSROOTS SPORT
YOUNG GUNS: Part of Cashmere High’s first 11. Back row: coach Tom Wilkinson, Ross Hulley, Luke Blackie, Simon Chretien and assistant coach Josh Smith. Front Row: Jordan Spain, Mitchell Logan and Henri Lesueur. PHOTO: GEOFF SLOAN
Cashmere’s first round fixtures
• April 22: v Burnside High, 4-3• April 29: v Christ’s, South Hagley Park, 3.30pm.• May 6: v St Andrew’s, Cashmere High 1, 3.30pm.• May 13: v Boys’ High, Cashmere High 1, 3.30pm.• May 20: v Papanui, ASB Park, 3.30pm.
First 11 rebuilding in focusTwo local teenagers were part of the St John youth cadet squad which won at the national youth competitions recently.
Oscar Sergel-Stringer, of Hals-well, and Mark Holdaway, of Cashmere, took part in the St John National Youth Festival and Com-petitions which were held over April 10-13 at Lincoln University.
More than 200 St John youth ca-dets and leaders from around New Zealand attended the festival.
South Island squad manager Mike McLay said there were a number of different tests and competitions.
“Cadets compete in a number of different areas, including first aid, CPR, healthcare, drill (marching) and communications,” he said.
“They are marked for their clini-cal skills, but also their ability to problem solve, their leadership skills, and how level-headed and calm they stay.”
He said the South Island region squad of 24 won a number of key categories, including champion team, champion individual, and overall champion region – the lat-er for the third year in a row.
“It was a fantastic achievement by the cadets. They were incredi-bly dedicated to their training and worked incredibly well as a team. The results are outstanding and well-deserved.”
Teens part of award-winning St John cadet squad
Monday april 27 2015SOUTHERN VIEW 7
KEITH HARTSHORNE 0275 663 909QUALITY FURNITURE SPECIALISTS
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All makes & models
$10 Seminar Taking Successful Cuttings with Geoff McMillanLearn how to take cuttings using a variety of methods, this seminar will
concentrate on the basic techniques, tools, growing media and environment.
Refreshments provided, booking is essential. Seminar dependant on numbers.
11th May, 6 - 8pm, Canterbury Horticulture Society
0508 247 428 #4 | www.agribusiness.ac.nz
Monday april 27 2015 SOUTHERN VIEW8
True and false!
Who thought DENTURES could look this natural?
• Full dentures • Metal partial dentures • First-time immediate dentures • Implant supported dentures
HOLLYWOOD: A beautiful result for afemale patient in her 60’s
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These stunning lovebite full upper andlower dentures have been expertly crafted by internationally-recognised dental technician Richard Greenlees at his Christchurch studio.The combination of Richard’s skill, experience
(including 15 years in London’s prestigious Harley Street) knowledge and revolutionary
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402 Montreal StreetChristchurch | P. 379 1222
By appointment only.Consultation fee applies.
Richard will personally guide you through the entire process to create teeth with small nuances in the fabrication, colour and shape. Your beautiful new
lovebite dentures will boost your confidence and make you look and feel year’s younger!
Swimming leSSonS
& lane hireChildren & adults
Privately owned & operated swim school
now open on Tuesday & Thursday mornings for adults
Bookings Ph 03 332 4617
54 wickham St, Bromleywww.macswimming.co.nz
Denture
SouthEasy parking
& great service
MEET THE TEAM!
Barrington332 4004
Hornby349 5050
[EDITION DATE]2
Learning to swimoffers health bene� ts for life
Swimming is a popular and universal form of exercise that o� ers a wide range of health bene� ts, both physical and mental, and is an activity you can
enjoy throughout your life. As a low-impact exercise, swimming is an ideal workout because it requires you to move your whole body against the resistance of the water. It improves and maintains cardiovascular � tness, builds muscle strength, helps maintain a healthy weight and improves � exibility, coordination, balance and posture.
For those who would like to take up swimming for both health and enjoyment,
the Bromley-based McMillan’s Aquatic Centre (MACs) caters for everyone – from those who enjoy swimming regularly, even competitively, to those people who have never really mastered the skill and don’t feel con� dent in the water, but would like to learn.
� e centre, with its 20-metre, � ve-lane, heated indoor pool, has been owned and operated by Blair and Karen McMillan since 2009. Blair and his team of quali� ed tutors o� er lessons for both children and adults from Monday to Friday, during the school terms.
Children’s lessons are from 3pm to 6pm, and adults’ from 1pm to 3pm and 6pm to 8pm. � e adults’ lessons have proven to be so popular that the centre has added additional times, 7am to 9.30am on Tuesdays and � ursdays.
One of the key aspects of the centre, Karen says, is that they focus on building strong relationships with families.
“We take a holistic approach, and our sta� get to know the families that come here really well. Many of the sta� have been with the centre for quite some time so there’s a continuity of sta� for our clients. And they are all committed to the style of teaching we o� er.”
Lessons are $13.50. Bookings and payments are made at the start of each term, with 10 lessons, one per week, costing $135. Small classes mean that swimmers get a lot of personal attention, Karen says.
Lane hire is available for regular swimmers at $5.50 for 45 minutes. � e casual rate is $7. A 10 per cent discount is o� ered for family groups of three or more. � ere are never more than two swimmers booked per lane.
Providing a secure, private environment for swimmers, from beginners to pros, McMillan’s Aquatic Centre is located on the corner of Wickham and Francella streets (o� Dyers Road). � e carpark is o� Francella Street. Phone 332 4617.
Blair and his team of qualifi ed tutors off er lessons for
both children and adults from
Monday to Friday, during the
school terms.
31 Colombo St, Cashmere
Phone 372 3589 www.koruskin.co.nz
Medical Director Dr Heather Jefferies
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“Your face is unique. Trust your injectable
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Pain free laser skin rejuvenation
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Monday april 27 2015SOUTHERN VIEW 9
provides a day’s Wifi
$10
provides a night’s
accommodation for a family
$120
It’s great to be able to help a local charity which provides an incredible service to families at their time of need. – Mike and Robyn Medlicott, current supporters
Support families in need at Ronald McDonald House South Island by becoming their Super Hero! All it takes is to give small donations regularly - sign up and become a life changer today!
How do I sign up? You can choose how much you want to give, and how often. As little as $20 a month can make a real difference.
Visit rmhsi.org.nz, email [email protected], or call us on 03 377 3311 to become a RMHSI Super Hero today!
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Find us on Facebook or watch our youtube channel (youtube.com/rmhsi)
provides lift operations & maintenance
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CHANGE LIVES -BECOME A
City Clinic 961 0236
YMCA Building 12 Hereford Street
Bishopdale Clinic 360 3606
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[EDITION DATE]2
This friendly salon in Redwood has been operating for a decade and Nicky believes that the key reason for their success has been
the hard work and dedication of the sta� . She is rightly proud of the achievement of running a successful business for 10 years and of creating an environment where both sta� and customers are part of a family. “It’s like Cheers,” she says, “where everyone knows your name.”
She knows that her customers love the happy atmosphere and the great return the business is a re� ection of that. With 38 years of experience herself and sta� who are also quali� ed and highly experienced, clients know that they are in the hands of professionals. Colouring options include foils and bleaching, which enhances the clients’ whole look.
Other services o� ered include perming, cutting and styling, and straightening. � ey only use products from top brands such as
NAK - Only A Hairdresser Knows, Matrix, Fudge and Joico, so that hair is always in top condition. For special occasions, Here for Hair can provide blow drying, hair-ups and deep conditioning treatments. � ey also provide some beauty therapy treatments such as eyebrow tinting and shaping, sun beds and spray tans. Nicky explains that the family feel extends to the range of customers who come to them, including men, women
and the whole family.When many salons closed following the
earthquakes, Here for Hair continued to operate, giving customers a much-needed treat. � roughout all the dramas that came a� erwards, Nicky and her team pulled together and the salon has gone from strength to strength, to where it is today.
Nicky would like to take the opportunity to thank her hard working sta� and all of her loyal clients for their continued support throughout the years. She looks forward to many more to come.
As part of her celebration and as a way of saying ‘thank you’ to her loyal clients, Nicky is o� ering $10 o� 10 sun bed sessions and half-priced spray tans.
Looking ahead to May brings Breast Cancer Awareness month and Mother’s Day. Here for Hair is o� ering a free product with every chemical treatment or other service when you mention this advertisement.
To book an appointment or to take advantage of these specials, drop in to 358 Main North Road, Redwood, or phone 03 352 1009.
and the whole family.
earthquakes, Here for Hair continued to operate, giving customers a much-needed treat. � roughout all the dramas that came a� erwards, Nicky and her team pulled together and the salon has gone from
10 years in the business CelebratingA 10th birthday is always a reason to celebrate and it’s no diff erent for owner Nicky Moore and
her team at Here for Hair.
As part of her celebrations and as a
way of saying ‘thank you’ to her loyal clients, Nicky is off ering $10 off 10 sun bed sessions and half-
priced spray tans.
Monday april 27 2015 SOUTHERN VIEW10
Open 7 Days Factory Shop - Cnr Carmen & Buchanans Rd, Hornby • Ph 03 336 0547; Barrington - 254 Barrington St • Ph: 03 337 5676Ferry Rd - Cnr Aldwins & Ferry Rd, Christchurch • 380 5035; Papanui - 101 Main North Road • Ph: 03 352 8335Riccarton - 221 Blenheim Rd • Ph: 03 343 6041; Upper Riccarton - Cnr Yaldhurst & Racecourse Rd • Ph: 03 342 5048New Brighton - Plaza Mall, Hawke St • Ph: 03 388 1962; Rangiora - 13d High St • Ph 03 313 1027While stocks last.
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Gilbert WealleansSocial Editor021 225 8226
To get your exclusive events and parties in See Be Seen, let us know now!Email: [email protected]
Share your photos. Go to facebook.com/seebeseenalso, view more images from this event.
Lydia George,Jo Gregg Jayne Gidden, Trudy Muncaster
Emma-Jane Simpson, Suzanne Bell
Sue Marshall, Anne Johnston, Rebecca Sewell
Fiona Ding, William Stoneley, Malinda Ouk
Canterbury Fashion Beauty Week Fashion Show
The Tannery in Woolston was once again the venue for the Canterbury Fashion Beauty Week Fashion Show, held on April 17.
Concluding the week of events, the parade presented a selection of the latest styles, trend and colours in time to light up and warm up winter. During the breaks between collections, entertainment was provided by dancers whose lithe gyrations held the audience spellbound.
Denyse Saunders, Susan Hagaman
Jo Harris, Becky Hadfi eld
Helen McArthur, Sarah Duncan
Elliot Beulink, Alex Davids, Nick Beulink
FOOD
Flash in the pan is all venison needsI ALWAYS remember the first time my mother cooked venison steaks. For our family, it was a new meat to be enjoyed for its flavour, nutritional goodness, low cholesterol and low fat.
It came freshly prepared from the Central Otago highlands and long cooking on high heat meant my mother killed it for a second time. It was tough—like shoe leather.
Her second attempt was fantas-tic—two minutes each side then taken out to rest and a slosh of wine, mustard and plum jam into the pan to make a quick, tasty sauce.
Farmed venison became avail-able during the 1980s but as much of it was exported, local prices fluctuated wildly. Today farmed venison is common in supermar-ket meat cabinets and the price is competitive with other red meats.
It has a milder flavour than wild venison—a perfect introduc-tion for newcomers to the taste. Farmed venison is grass fed, al-though during the colder months the diet can be supplemented with hay or silage.
However, things evolve. Now
wild venison—processed and aged at licensed premises—is available from supermarkets and butchers. It’s great to have the choice. The cuts from the legs, saddle and loin are as tender as the farmed variety, and they have excellent flavour.
Remove any sinew or mem-brane before cooking. Because venison is lean, overcooking will cause the meat to become dry and tough. Do not cook past the medium-rare stage except when making casseroles. Stewing venison—as with stewing beef—requires long, low-temperature cooking. Have all accompani-ments ready before cooking com-mences. If roasting, cook to an internal temperature of 57 deg C and then remove from the oven, cover with foil and a towel and allow to rest 5-10 minutes before slicing.
with GLENYS WOOLLARD
If you have a food questionemail Glenys [email protected]
Q A&DO YOU HAVE A RECIPE FORZUCCHINI SOUP?Saute 250g chopped onion in25g butter, then add 250gpeeled and diced potatofollowed by 500g roughly-chopped zucchini.
Stir-fry a fewminutesmore, then add 1 tsp saltand 2 cups chicken stock.Cover and cook 20minutesor until vegetables aretender, stir in 1 cupmilk andblend until smooth. Addmore salt if necessary plusfreshly ground black pepperand 1 tbsp chopped freshherbs, such as parsley,chives and thyme. Reheatgently, sprinklingindividual serves withgrated cheddar.
WHY DO SO MANY DISHES CALLFOR AN ONION COOKED INBUTTER BEFORE THE MAINCOOKING?
For flavour. Some recipessuggest cooking untiltender but not brown,others go on until the
onions are golden orcaramelised. Either way it’sworth it if you enjoy tastyfood. You can cut theamount of fat used bycovering the pot while youronion cooks— the lidcollects moisture thatwould normally evaporate,and by returning this to theonion, it avoids burning.
Tues
dayGLTu
esda
y FoodHumble spuds get a sweet fix
‘‘Whenharvested, theywerekeptexclusively forthe Incakings.
WHOwould havethought that thehumble spudwasonce regarded asboth a food and a
fashion accessory fit for royalty?Native to South America,potatoes were first cultivated bythe Incas about 200BC. The jewelin the crownwas the Peruvianpurple potato— royally purpleinside and out.When harvested,theywere kept exclusively forthe Inca kings.And in 18th-century France,
Marie Antoinette made aWorldofWearable Art-type fashionstatement by parading aroundthe countryside wearing potatoblossoms on her expensivedresses.Whenmost of us think of
packet ‘‘chips’’ we tend to thinkof fatty, salty occasional treats.But I was recently pleasantly
surprised to discover amoreishrange of proper chips— 100 percent natural, gluten-free, GMO-free and hand-cooked in high-oleic sunflower oil. Ned andMina Smith, the expatriateAmerican couple who run thefamily-style Proper Crispsoperation in Nelson, brandedtheir delights ‘‘crisps’’ todistinguish them frommass-produced ‘‘chips’’. And they are
different. I just love themcrushed and sprinkled overicecream. The rapport between
the salty tang of the chips andthe sweetness of the icecream isa taste treat.The potato is certainly
common and a staple worldwide.They are cheap, hardy and easyto grow, and are high in starch,protein and vitamins. They arealso versatile.We all love thetraditional potato favourites butthis week I’m serving upsomething funky— potatoeswith icecream, in chocolatetruffles, with squid and in agluten-free pastry.
RECIPESTOFFEE&POTATOCRISPSVANILLAICECREAMProper Crisps are delicate.Perfect for coating icecream.
4 large scoops French vanillaicecream1 large cup Proper Crisps inMarlborough Sea Salt, lightlycrushed1/2 cup long thread coconut,lightly toasted4meringue nests, optionalToffee: 1/2 cup sugar1/2 cupwater
Refreeze the scoops oficecream.When hard, roll in thecrushed crisps and coconut.Freeze, until ready to serve.
Tomake the toffee, placesugar and water in a large,microwave-proof glass bowl.Microwave on high for 2minutes.
Stir to dissolve sugar.Continuemicrowaving for 3-4minutes until liquid is lightgolden. Remove— the toffeewill continue to colour onstanding.
Remove icecream fromfreezer. Place inmeringuenests, if using. Drizzle withtoffee. Serve immediately.
Serves 4.
CHOCOLATE POTATOTRUFFLESThemashed potatomust befree of seasonings, cream andbutter. It should also be verywell mashed and have asmooth consistency.
1 cup dark chocolate chips1/2 cup cold cookedmashedpotatoes1/2 tsp vanilla essence4-5 pieces crystallised gingerDark cocoa powder for dusting
Place chocolate chips in amicrowave-proof bowl. Melt on50 per cent power for about 2minutes. When completelymelted, stir intomashed potatovery well.Add vanilla essence and stir wellagain. Themixture should besmooth. Chill for 30minutes.
Cut ginger into thirds orquarters. Take a tablespoon ofpotatomixture and roll around apiece of ginger.
Repeat with remainingmixture. Place on a plate anddust with dark cocoa powder.Roll into small balls. Dust withcocoa. Refrigerate until firm.
Can be stored in fridge for upto one week.
Makes 16.
POTATO&SQUIDSALADThis is based on a PetaMathias recipe that shewill bedemonstrating at theChristchurch Food Show, April4-6.
400gwaxy potatoes4 eggs, free-range/organic, ifpossible1 large shallot4 tbsp olive oil1-2 tsp diced or crushed chilli100g squid rings8 pitted black olives8 anchovies, oil retained2 tbspwhite-wine vinegarFlaky sea saltFreshly ground black pepperto taste
Peel potatoes. Place in cold,lightly salted water. Bring toboil. Simmer, until cooked.Don’t overcook. Slice thickly.
Meanwhile, place eggs incold water. Bring to boil.Simmer for 5-6minutes. Cool,then peel and quarter. Sliceshallot and place in icy water tocrisp.
Heat a little of the olive oil in afrying pan. Add diced chilli.
Saute squid rings for about 2minutes, until just cooked.Combine with potatoes, shallot,eggs, olives and anchovies in abowl.
Make a dressing usingremaining olive oil, a little oilfrom the anchovies and vinegar.Season. Drizzle over salad.
Serves 8 as a starter.
GLUTEN-FREEPOTATOPASTRY450g cookedwarmmashedpotato100g butter, chopped1 & 1/4 cups rice flour1/2 cup cornflour1 tsp salt1 egg, lightly beaten
Place warmmashed potato andbutter in a large bowl andmixwell. Add rice flour, cornflour,salt and egg. Mix well. Use yourhand tomix it, if easier. Wrapthe dough in a plastic bag. Setaside for 30minutes to rest.Roll out to about 1cm thicknessor thinner. Great for pie pastryor for sausage rolls.
Makes 800g.
CHILLI VENISON MEATBALLS A family favourite—use less or more chilli according to taste. Serves 6
Meatballs: 750g minced venison ½ cup fresh bread-crumbs 1 tsp mixed dried herbs Salt and pepper to taste 1 egg, lightly beaten 2-3 tbsp cornflour Sauce: 410g can tomato puree (we prefer Wattie’s) 1 tbsp tomato paste ¼ cup each: red wine, malt vinegar, water 2 tbsp brown sugar 1 bay leaf ¼ tsp each: ground
nutmeg, ginger 1 medium onion, sliced 1 long red chilli
Preheat oven to 180 deg C.
Combine all the ingredients for meatballs—except cornflour. Roll into 3-4cm balls. Dust with cornflour. Place in a single layer in a bak-ing dish.
Whisk ingredients for sauce —except onion and chilli—un-til smooth. Add onion and chilli and bring to boil. Pour over meatballs.
Cover and bake for 1 hour or until cooked.
Tues
dayGLTu
esda
y Food
with GLENYS WOOLLARD
If you have a food question emailGlenys [email protected]
Q A&WHAT KIND OF INGREDIENT ISNAM PLA, AND WHERE WOULD IBUY IT?Nam pla is another name forfish sauce, one of the basicingredients in Thai cookingand also popular in Vietnamand Burma. It’s based on
fermented fish (usuallyanchovies) and salt, pluswater— sugar is sometimesadded but not necessarily.In Thailand, fish sauce isoften used as a condiment inthe sameway as we use saltand pepper. You’ll find it inthe supermarket or Asianfood stores.
DO YOU HAVE A RECIPE FORPICKLED GARLIC?Peel 250g garlic and divide itinto cloves, cutting largeones in half. Set aside whileyoumake the picklingliquid: Combine 1 & 1/4 cupscider vinegar with 1/2teaspoon each celery seed
andmustard seed, plus 3tablespoons sugar. Bring tothe boil, stirring to dissolvesugar, and boil for 5minutes. Add the preparedgarlic, boil a further 5minutes before packing thegarlic into small sterilisedjars. Cover with boilingliquid and seal; leave amonth before using.
Flash in the pan is all venison needsI
ALWAYS remember thefirst timemymothercooked venison steaks.For our family, it was a newmeat to be enjoyed for its
flavour, nutritional goodness,low cholesterol and low fat. Itcame freshly prepared from theCentral Otago highlands andlong cooking on high heat meantmymother killed it for a secondtime.It was tough— like shoe
leather.
Her second attempt wasfantastic— twominutes eachside then taken out to rest and aslosh of wine, mustard and plumjam into the pan tomake a quick,tasty sauce.
Farmed venison becameavailable during the 1980s but asmuch of it was exported, localprices fluctuated wildly. Todayfarmed venison is common insupermarket meat cabinets andthe price is competitive withother redmeats.It has amilder flavour than
wild venison— a perfectintroduction for newcomers tothe taste. Farmed venison isgrass fed, although during thecoldermonths the diet can be
supplemented with hay orsilage.However, things evolve. Now
wild venison— processed andaged at licensed premises— isavailable from supermarketsand butchers. It’s great to havethe choice. The cuts from thelegs, saddle and loin are astender as the farmed variety,and they have excellent flavour.Remove any sinew or
membrane before cooking.Because venison is lean,
overcooking will cause themeatto become dry and tough. Do notcook past themedium-rare stageexcept whenmaking casseroles.Stewing venison— aswithstewing beef— requires long,low-temperature cooking. Haveall accompaniments readybefore cooking commences. Ifroasting, cook to an internaltemperature of 57C and thenremove from the oven, coverwith foil and a towel and allow torest 5-10 minutes before slicing.
RECIPES
CHILLI VENISONMEATBALLSA family favourite—use lessormore chilli according totaste.
Meatballs: 750gmincedvenison1/2 cup fresh breadcrumbs1tspmixed dried herbsSalt and pepper to taste1 egg, lightly beaten2-3 tbsp cornflourSauce: 410g can tomato puree(we preferWattie’s)1 tbsp tomato paste1/4 cup each: redwine,maltvinegar, water2 tbsp brown sugar1 bay leaf1/4 tsp each: ground nutmeg,ginger1mediumonion, sliced1 long red chilli
Preheat oven to 180 C.Combine all the ingredients
formeatballs— exceptcornflour. Roll into 3-4cm balls.Dust with cornflour. Place in asingle layer in a baking dish.
Whisk ingredients for sauce— except onion and chilli — untilsmooth. Add onion and chilliand bring to boil. Pour overmeatballs.
Cover and bake for 1 hour oruntil cooked. Serves 6.
VENISONSTEAKSWITHRASPBERRYSAUCEGreat servedwith creamy
polenta.Sauce: 1/2 cup raspberry jam,sieved2 tbspwine or water2 tsp redwine vinegar1 tsp cornflourmixed to apaste with a little water1 cup frozen raspberriesVenison: 400g farmedvenisonmedallions2 tsp each: freshly groundblack pepper, olive oil
Tomake sauce, heat jamwithwine or water and red winevinegar. Stir in cornflour pasteuntil thickened. Add raspberriesand heat through.
Tiemedallions into neatshapes, if required. Sprinkleboth sides with black pepper.
Heat oil in a heavy frying pan.Pan-frymedallions for about3-4minutes each side. Themeat should still be pink in thecentre. Removemedallions to awarm platter. Cover and rest for4-5minutes. Remove any ties.
Drizzle warm raspberrysauce over the steaks.
Serves 3.
WILDVENISONSTIR-FRYWITHTAMARINDCHUTNEYI used Jenny’sMediumTamarind Chutneymade onWaiheke Island and availableat selected delis orwww.jwennyskitchen.co.nz.PremiumGame’s wild venisonstir-fry ismelt-in-yourmouthtender and is available online.www.game-meats.co.nz
2 each: garlic cloves, shallots,diced400g freshmixed seasonalvegetables eg yellow peppers,courgettes, beetroot, thinlysliced400gwild venison stir-fryFreshly ground black pepperto taste2-3 tbsp olive oil1/2-3/4 cup tamarindchutney
Prepare vegetables and place toone side. Pat venison dry.Season with black pepper.
Heat a heavy frying pan orwok on high. Add 1 tablespoonof oil, swirling it around thesides. Stir-fry vegetables inbatches, until crisp tender.Place to one side.
Heatmore oil in pan. Stir-fryvenison in batches until searedbut still a little pink. Do notovercook. Return vegetables topan. Quickly stir in tamarindchutney. Serves 4.
ROASTVENISONWITH ITALIANHERBS&REDWINE JUSI doubled the recipe andcooked two roasts side by sidefor a dinner party. Onewasfarmed venison and the otherwild. Bothwere tender anddelicious.
400g piece venison roast1 tbsp olive oil2 tbsp Tuscan seasoning1 tsp freshly ground blackpepper
2 tbsp extra olive oil forcookingRedWine Jus: 4 shallots,diced4tbsp olive oilSalt and freshly ground blackpepper to taste1 clove garlic, crushed1 sprig rosemary1/4 cup balsamic vinegar2 cups each: redwine, goodbeef stock2 tbsp each: flour, softenedbutter
Brush venison with oil. Sprinkleall over with Tuscan seasoningand black pepper. Place in anoven dish and refrigerateuncovered for at least 4 hours.
Meanwhile, prepare jus. Stir-fry the shallots in oil over highheat for about 2minutes, untillightly browned. Season withsalt, pepper, garlic androsemary and heat through.
Add vinegar and cook untilalmost evaporated. Addwineand cook until reduced by two-thirds. Add stock and simmeruntil reduced by two-thirdsagain, to about 1 cup. Removegarlic and rosemary. Creamflour and butter together thenwhisk into jus. Cook, stirring,until thickened. Makes 1 cup.
Preheat oven to 200C. Searvenison in a frying pan in extraoil until browned on all sides.Return to roasting dish. Roastfor 20minutes.
Remove from oven.Cover with foil then a heavy
towel. Rest for 10minutesbefore slicing. Serve with jus.
Serves 4.
VENISON STEAKS WITH RASPBERRY SAUCE Great served with creamy polenta. Serves 3
Sauce: ½ cup raspberry jam, sieved 2 tbsp wine or water 2 tsp red wine vinegar 1 tsp cornflour mixed to a paste with a little water 1 cup frozen raspberriesVenison: 400g farmed venison medallions 2 tsp each: freshly ground black pepper, olive oil
To make sauce, heat jam with wine or water and red wine vinegar. Stir in cornflour paste until thickened. Add raspberries and heat through.
Tie medallions into neat shapes, if required. Sprinkle both sides with black pepper.
Heat oil in a heavy frying pan. Pan-fry medallions for about 3-4 minutes each side. The meat should still be pink in the centre. Remove medallions to a warm platter. Cover and rest for 4-5 minutes. Remove any ties.
Drizzle warm raspberry sauce over the steaks.
Monday april 27 2015SOUTHERN VIEW 11OPEN DAYWEDNESDAY 13 MAY
9:00am - 12:00noon International Baccalaureate World School
122 Merivale Lane | Ph (03) 355 7299 Visit: www.selwynhouse.school.nz
SELWYN HOUSE SCHOOL
Open until 25 JuneEastgate Shopping Centre
Monday – Wednesday 9am – 6pmThursdays 9am – 8pm
Free seminars on residential repair and rebuild related topics will be held at the Hub each Thursday 1pm-2pm and 6pm-7pm. These will be presented by topic experts with an opportunity for you to ask questions.
Space is limited – to book a seat call: 0800 777 HUB (0800 777 482)
Seminars will be videoed and available at intheknow.org.nz
Need information to progress your earthquake repair or rebuild?Talk face to face with earthquake recovery agencies and support services who can help you with your residential earthquake claim.
Thursday 30 April:• Understanding your
cash settlement offer
Thursday 7 May: • Increased Flooding
Vulnerability • Settling complex land
claims• Valuation
Seminars
Not all agencies are at the Hub every day. Check intheknow.org.nz or call 0800 777 HUB (0800 777 482) for more details.
ITK00
3Apr15
CS
Monday april 27 2015 SOUTHERN VIEW12 [Edition datE]2
Funk and flair
Looking for that little something extra? A house with personality? Combining stylish good looks, quirky features and, most
importantly, liveability, this stunning contemporary property has to be top of your viewing list! Designed by Paul Hanrahan, at every turn a new intriguing feature will capture your eye and imagination.
Offering a spacious 227.5m2, two storey floor plan, all your requirements are well-catered for. At the heart of the home is a sun-drenched semi-open plan living zone, combining kitchen/dining and living. The living zone connects to two separate but interconnecting outdoor spaces, each with their own feel and appeal – this is indoor/outdoor living at its exemplary best! The new kitchen is a joy to use with original stainless steel worktops, huge gourmet oven, plentiful storage and an inviting breakfast bar. Entertainers will love the space and vibe of this spectacular home.
There are three good-sized double bedrooms on offer plus a generous study (could be a fourth bedroom). The master benefits from a walk-in wardrobe and private bathroom with shower, while the family bathroom enjoys a bath and shower over bath.
The 560m2 section is private and low maintenance – features including a raised pond, accent planting and an old walnut tree ensure the grounds are as equally beguiling as the home. An internal access
51 Oxley Ave, St AlbansAuction: Thursday, May 7, 2015 at 10am (unless sold prior) 3 bedrooms | 2 bathrooms | 3 toilets | 1 living room | 1 dining room | 1 office | 2-car garage | 4 off-street parks | Listing #: PI37473
double garage and four car parking ensures convenience, too.
Located on a quiet, tree-lined residential street, schools, shops, parks and amenities are just a stone’s throw away.
My highly motivated vendors are packing their bags – stop with the ordinary and be quick to secure the extraordinary! For definite sale on or before auction day.
Open homes: Thursday, Saturday and Sunday, 1pm to 1.45pm. See you at the open homes, or for a private viewing appointment contact Deb Harvey of Harcourts Gold Papanui (Licensed Agent REAA 2008) on 352 6166 or mobile 027 220 6565.
Monday april 27 2015SOUTHERN VIEW 13Classifieds Contact us today CALL
NOW Ph: 03 379 1100
ADVERTISE YOUR BUSINESS HERE
Phone for further details
(03) 379 1100
ANTIQUE GOLD JEWELLERY wanted, gold rings, chains, brooches, medals. Great price for gold pocket watches, ph 03 351-9139GOLD SOVEREIGNS and other gold coins wanted. Also scrap gold, broken or damaged gold jewellery, alluvial gold, nuggets, etc, top price paid ph 03 351-9139OLD COINS & BANKNOTES wanted. Also old medals of any sort, military, sporting, agricultural, lodge, dance & band medals, etc, ph 03 351-9139
Antiques
ALL YOUR COMPUTER WORRIES SOLVED! *$30.00 off your first service with this coupon!* No problem too big or small from home PC’s to business networks. PC slow? An end to Viruses, Spyware, and Clogged Systems. Safe secure hassle-free computing. Lost files recovered. Microsoft Certified, MCSE, MCP+l. 30 years experience. Call Andrew Buxton this week on 326-6740 or 027 435-7596 for $30.00 off* Custom Computers Christchurch
Computers
CURTAINFABRICS
European designs/coloursEnds of linesManufacturers secondsBy the metre or made to measure
CURTAINFABRIC OUTLET
71 Hawdon st SydenhamPh 366-5026
8.30-4.30 Weekdays
Curtains
Direct CremationNo frills, No Service,
No fuss, simply straight to the crem.
Other options available
Ph: 379 0178 for our brochure or email office@ undertaker.co.nz
Funeral Directors
A GARDEN PROFESSIONAL NEEDED? Qualified Horticulturist, offering expert pruning, lawn & general garden care, garden makeovers & landscaping, for free quotes call Bryce 027 688-8196 or 0508 242-733
A GARDEN TIDY UP? Rose & fruit tree pruning, Lawns, Gardening, consistently reliable general property upkeep, Dip. Hort. 10 yrs experience, One off tidy ups or on-going service. Nick’s Property Maintenance. Keeping your garden beautiful. Free Quote. Ph. 942-4440
Gardening & Supplies
INDIVIDUALISED
NUTRITION PLANSLIFESTYLE
Specialising in weight loss, chronic diseases & pain.General health & wellbeing.
Sandi Keenan, Phone 027 411 1139
[email protected] www.nutritiontree.co.nz
Qualified Clinical Nutritionist
Health Professionals
HAIRDRESSER MOBILE mature, qualified, avail for perms, sets & cuts, in the comfort of your own home, ph 03 352-8208
TOENAIL & FINGERNAIL treatment, home visits available Ph 344-1653
SALON CONNECTIONS
Helen StorerSenior Stylist
SENIOR CITIZENS PERMS $75 Mon-Fri
Ph 338 778727 Waiau St, Cracroft
Christchurch
Health & Beauty
QUEENSLAND SUN-SHINE COAST AUSTRA-LIA Resort, Ocean Views, Balconies, Self Con-tained, 1 or 2 B/R Ensuite, Heated Pool, Spa, Sauna, Free Internet, Shops, Restaurants, Tennis, Surf Club & Patrolled Beach, Public Transport at door. Ask for our SEASONAL SPECIALS. Phone 61 7 544-35011 Email: [email protected] www.mandolin.com.au
Holiday Accommodation
Speed Dating, April 28: 38-52yrs, call Jane 0211005771 www.mainlanddating.co.nz
Personals
Rexellent RentalsCars, Vans, Brisbane , Coolangatta
www.rexellent.com.au
FREE CALL 0800 601 508
Public Notices
Weka Pass RailwayWaipara, North Canterbury
www.wekapassrailway.co.nz
We Are Running SunDAY 3rd May
Running 1st & 3rd Sundays of every month
Infoline Chch 96 22 999Depart Glenmark Station
11.30am & 2.00pm
DEMOLITIONWith care and respect we will remove your dwelling. Our policy is to recycle as much as we can. We are a
local company specialising in residential properties. We
will endeavor to cater for your individual needs.Ph. R.M. Solutions
021 02866981 for a free quote.
HOUSE WANTED 3-4 bedroom townhouse or low maintenance house wanted by a local family of 4. Cash buyers no strings attached up to 550k. Phone 355 8573 or 021 064 7926
Real Estate
JournalistsStar Media is seeking journalists for its stable of publications.
The successful applicants will need to have drive, enthusiasm and passion, and a desire to produce top copy ahead of the opposition.
If you have these qualities email your CV to:
Editor in Chief Barry Clarke [email protected]
We’re for Christchurch
Situations Vacant
Christchurch StarCirculation DepartmentFreepost 155865CHRISTCHURCH
DELIVERY PEOPLE
REQUIRED
The Star requires delivery personnel in all areas of Christchurch for our waiting list. The work involves door-to-door delivery of The Star newspaper on a Wednesday and Friday.
If you are interested please call 3772427 or e-mail [email protected] or complete and return this coupon
date: name: address: phone # email: age (if under 13)
CARAVAN RENTAL
www.christchurchcaravans.co.nzP. 379 1633 or 021 1576 188 • 166 Ferry Rd
DO YOU need short/long term accommodation
whilst your house is being
repaired?
We have 2 to 6 berth UK caravans available which are fully self contained with toilet, shower, hob, fridge, hot/cold water, double glazing, heater AND full insulation so you won’t freeze.
We can set these up on your property, handy if you have pets or belongings to look after.
To Lease
EQC REPAIRS Cashel Court has Studio 1 & 2 Bdroom units while your home is being repaired Book Now Ph Helen 3892768
To Let
Cracked tiles?Dirty grout?
Old or mouldy silicon?
Brett Ph 03 358 5105 / 027 746 7632Steve Ph 03 337 1358/ 022 395 6632
www.groutpro.co.nz
Trades & Services
DRIVEWAYS & PAVINGFREE QUOTESProfessional, friendly
Service AlwaysPh. 03 329 4806 or 027 827 0505CAP CONSTRUCTION LTD
Trades & Services
LEARN HOW TO WELD
Day and night classesIn a small, supportive teaching environment
The Welding Academy is NZQA accredited to TEACH and ASSESS:
Phone 03 377 39117/97 Shakespeare Rd, Waltham, Christchurchwww.weldingacademy.co.nz
• All major Welding Unit Standards - MIG, TIG, ARC
• AS/NZ 2980 Welding Certificate in all Mild & Stainless Steel applications
ANDREWS TREE CARE Services, tree removal, trimming, stump grinding, shelterbelt clean up, section clearing, rubbish removals, excavation work, ph 027 728 5688APPLIANCES & WHITEWARE Sales and service, 12 mths guarantee, free delivery in Chch area, Appliance Services, Showroom Shop 12 New Brighton mall (Pierside). Phone 388 4780BEST BATHROOMS full renovation specialists, LBP, repairs & maintenance ph 03 387-0770 or 027 245-5226BRICKLAYER George Lockyer. Over 30 years bricklaying experience. UK trained. Licensed Building Practitioner number BP105608. Insurance work. EQC repairs. Heritage brickwork a speciality. No job too small. Governors Bay. Home 329-9344, Cell 027 684-4046, email [email protected]
BUILDER For all building work but specialist in bathroom renovations, 25 yrs experience, with service and integrity. Free Quotes. Ph Lachlan 383-1723 or 0274 367-067.BUILDER LICENSED available for all aspects of building. Please call 027 241-7471 or 335-0265CARRIER LOCAL experienced, friendly, trade-me purchases, single items to truck loads, furniture to whatever, removals & trade deliveries a specialty. Ph GEH 341-5069CARPET CLEANING and free deodorising, 3 rooms & hallway from $59, over 20 yrs experience ph 027 220-2256 CARPETLAYER Laying and Repairs, 35 yrs experience, ph Peter 326-7711 or 027 240-6532CHIMNEY CLEANING Clean Sweep Canterbury Ltd, Professional, Guaranteed Service, (formerly Abel & Prestige Chimney Cleaning Ltd), Ph 0800 SWEEPER - 0800 793 3737CONCRETE CUTTING Affordable Concrete Cutting with Quality, and removal work. Free quote. No job to small. Phone 027 442-2219, Fax 359-6052 a/h 359- 4605
Trades & Services
DRIVEWAYSReplace, repair or new. We are a local company
with over 10 yrs exp. We also operate a digger for all other
earthworks.Ph. R.M. Solutions
021 02866981 for a free quote.
ELECTRICAL & HEATPUMPS. Full service including pressure test $60. Affordable electrical services, wiring alterations & repairs. Ph 326 4992 or 0274 329755.
FENCE PAINTING Staining Quality at a reasonable price. Free quotes. Phone Warren today on 980-1676 or 027 2014713
FENCER Building quality timber fencing for 30 years. No job too small. Ph John for an app & I will listen and price to what you require 027 420-2878
FURNITURE REMOVALS Large Trucks $95 + GST per hour 7 day NZ wide, packing & moving, Professional Company, Professional Service. Canterbury Relocations Ltd. ph 0800 359 9313
Trades & Services
www.kmsurgical.co.nz
0800 LIPO 4 U
Liposuction & Laser Centre
Dr Ken Macdonald Specialist Dermatologist
241 Clyde Road, Fendalton
Liposuction & Laser Surgery
OVEN CLEANING Professional cleans $50.00. Gift Vouchers avail. Phone 0800 683-6253 or 027 228-0025
PAINTING & Decorating interior & exterior, gib fixing, plastering, paperhanging, Est 50 yrs in ChCh, ph Wingfields Ltd, Painting Plastering Division, ph Mark 021 171-1586
PAINTER Available, All aspects in painting. Very competitive in roofs and fences. Please call 027 241-7471 or 335-0265
PAINTER Top quality work, interior/exterior, pensioners discount, free quotes, 30 years experience, I stand by Canterbury, ph Wayne your friendly painter 03 385-4348 or 027 274-3541
PAINTING & PLASTERING. Excellent finish and customer service. Avail now. Ph Chris 027 223 8542
PLASTERER SOLID both ext & int work, Scottish Tradesman with over 30 yrs experience, FREE Quotes, ph Donald 354-5153 or 021 023-26186
PLASTERER Gib Stopping, Small job specialty. 30 years experience. Ring 0800 387-369
Monday april 27 2015 SOUTHERN VIEW14
What'sON!
Eat
Jo-Anne Fuller phone: 364 7425 email: jo.fuller@ christchurchstar.co.nz
Entertainment News & Advertising
202 Marine Pde Ph 388-9416
Members, guests and affiliates welcome
www.newbrightonclub.co.nz
BISTRO- downstairs -
Open Tuesdayto Saturday
12pm - 2pm &from 5pm
midweek
Roast
Bistro
special $10Available Tues,Weds & Thurs
PIERVIEWRestaurant
Qualitya la carte
witha view!
OPEN FRIDAY, SATURDAY, & SUNDAY FROM 5.30PM
Friday’s:2 for 1 DealSTEAKSIZZLER
CHECKOUT OURPIERVIEWSPECIALS! $25
Sunday’s:3 Course DealSoup, Roast,Dessert
SHUTTLERUNNING
Tuesday,Thursday,Friday &Saturday
WORKINGMEN’SORNBYH CLUBWORKINGMEN’SORNBYH CLUBWORKINGMEN’SORNBYH CLUB
www.hornbyworkingmensclub.co.nz17 Carmen Rd ph 349 9026
Members, guests & affiliates welcome
RENEW YOUR MEMBERSHIP NOW!
CO
MIN
G U
P
SATURDAY 2 MAY4.30PM: NORM BLAND8PM: ROBBIE DREW
IN THE WESTVIEW LOUNGE
FRIDAY 8 MAY, 7.30PM
TICKETS $20
PLAYING
FRIDAY 1 MAY, 7PMJO’S KARAOKE
SUNDAY 3 MAY, 1PM
MAYWEATHER
PACQUIAOVS
$27DinnerBuffetSunday 10th May
perperson
Live music withNEVILLE BARRIE
from 5pm BookNow!
349 9026
Classifieds Contact us today CALL NOW Ph: 03 379 1100
ADD SOME
COLOURTO YOUR ADVERT!
Entertainment
Thursday 23rd April - Wednesday 29th April
WOMAN IN GOLD (M)
BOY CHOIR (PG)
AGE OF ADALINE (M)
GET WELL SOON (M)
TESTAMENT OF YOUTH (PG)
GALLIPOLI (PG)
LOVE LABOURS LOST (M)
ANDREA CHENIER (exempt)
LETTERBOX ADVERTISING
Phone Mark on 364 7453 or 021 800 809 • Email: [email protected]
The Christchurch Star Company specialises in the printing and delivery of gloss mailers and letterbox flyers.
We offer a FREE professional Creative and Design service to ensure your advertising is effectively targetting your customers.
DESIGN
You can choose CHCH wide delivery to every home or target your delivery to where your customers live. Talk to us about the best option for your business.
DELIVERY
Phone Mark on 364 7453 or 021 800 809 • Email: [email protected]
DRIVEWAYSReplace, repair or new. We are a local company
with over 10 yrs exp. We also operate a digger for all other
earthworks.Ph. R.M. Solutions
021 02866981 for a free quote.
PLUMBER ALF THORPE PLUMBING Certifying Plumber for all types of plumbing, maintenance, spouting, alterations etc. Phone 352-7402 or 0274-350-231
PLUMBER For prompt service for all plumbing maintenance, repairs and alterations. Phone Michael 364 7080 or 027 438 3943
PLUMBER A Top Plumbing job completed at a fair price, prompt service, all work guaranteed, Ph Brian 960-7673 or 021 112-3492
SPOUTING CLEANING Spouting Unblocked, Cleaned Out and Flushed Out. Also Full Handyman Services Available. Call Trevor 384-3435 or 021 043-2034
TILER available. Ceramic & porcelain. Phone Paul 022 151 9242, 981-2802
TREE WORK Hedge trimming, stump grinding, rubbish removed, small job specialty Ph Andrew 03 322-8341 or 027 435-8759
T.V. SERVICE CENTRE Repairs, tvs, microwaves, stereos, DVD, aerial installations and kitsets 301 Brougham Street, ph 03 379 1400
UPHOLSTERER Dining Chairs, Lounge suites, Caravan Squabs etc. recovered. Free Quotes. Phone Graeme 383-1448
VHS VIDEO TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655
Trades & ServicesWATERBLASTING Quality Job, Quick Service by skilled tradesman, Ph Richard Severin at Jet-X 0800 538 969 Free quotes, visit www.jetx.co.nz
WINDOW CLEANING Average 3 bdrm house inside or out $40. Both $70. Phone Trevor 344-2170
Trades & Services
Ballet Tuition
Classes for juniors to seniors or
individual private lessonsPreparation for examinations
and competitionsPh 027 282 5700
Joan Adams (A.R.A.D) Solo Seal
Tuition
PILATES Beginner & Intermediate classes, Tuesday & Wednesday nights. Fendalton Croquet Club, Makora Street. Phone Julie 351-2100
For any unwanted Vehicles
Ph 347-9354 or027 476 2404
cars $100 - $1,000
vans or 4wds Up To $3,000
CASH/CASH
Vehicles Wanted
A+ Household effects, fridges, freezers, washing machines, ovens. Good cash paid. Ph 022 0891 671
GOOD PRICES paid for estate lots, antiques and good quality furniture, Ph Rick 347 4493 or 021 376 883
RECORDS and TURNTABLES WANTED, 7” eps, lps, any amount rock, pop, blues, jazz etc. Top prices paid. PennyLane 430 Colombo St Sydenham 7 days ph 366 7410
TOOLS Garden, garage, woodworking, mechanical, engineering, sawbenches, lathes, cash buyer, ph 355-2045
Wanted To Buy
Monday april 27 2015SOUTHERN VIEW 15
SUPER 15 RUGBYaction LIVE on 5 T.V’s
ST ALBANS
Phone 355 0218305 Cranford Street
Email: [email protected] - Friday
$12 LIGHTLUNCH
21for
Tuesdays
5pm - 8pm2 MAINS MEALS
FOR THE PRICE OF 1(Mains menu only. No vouchers accepted)
POOL TABLES
FUNCTION ROOM
GAMING ROOM
WE’RE YOUR LOCAL!
COURTESY COACH
ourse l c dea2 c un h l
sSeniorR AST O &D SE SERT
oSpecial available lunch nly - Sat 12p 2 mMon m - .30p
$20Racecourse Hotel118 Racecourse Rd, Ph 342 7150Open daily from 6.30am - late BREAKFAST - LUNCH - DINNERRESTAURANT & CAFÉ
We are family friendly.Great Kids menu plusdesignated play area.
Kids 2-coursespecial 950$From 6.30am daily
We are open forBREAKFAST!
Johnny.B’s at SNAFU, 7 Chalmers St, Hornby Ph 344 5858
like!We've got
18 GAMING MACHINES
Join JOHNNY B’s JUG CLUB
THURSDAYS 7.30PM
KARAOKE
POOL TABLE
JohnnyB s’.JohnnyB s’.at Hornby
Dj’s | Dancing | Good Time
SNAFU NITE CLUBFri/Sat from 9.30pm
SUPER 15 RUGBYCRUSADERS LIVE ON SKY
COURTESY 344 5858 COACH Special conditions
excellent FOODexcellent service
phone 388 3649www.urbancorner.co.nz
live ENTERTAINMENTOUTDOOR BAR AREA
GAMING ROOM
cnr New Brighton Rd & Bower Ave, New Brighton
phone 388 9138www.thebower.co.nz
FIND US ONFACEBOOK
HAPPYH R0U
$990JUGSALL DAY MON•TUE WED•
$5PINTS
4PM - 6PM THURSDAY
$5PREMIUMBEERS
CORONAS, HEINIES, STEINY PURES ETC
4PM - 6PM FRIDAY
LUNCHEXPRESSEXPRESS
1/2 CHICKENWITH CHIPS & SALAD
CURRIEDSAUSAGESWITH MASH & PEAS
MEATBALLSWITH MASH$15$15
SAVE EVEN MORE TIME TE TX YOUR ORDER
PHONE 388 3649 TO SET UP THIS SERVICE
WOT’S ON
Sunday 1pm3rd May
WOT’S ON
BUBBLEMEN
Friday 6.30pm1st May
DRIVE
LIVE MUSIC
Monday 4th May
FUNCTIONS - BOOK YOUR PARTY WITH US!
COURTESY COACHPH 388 3649
PHONE TO BOOK THIS SERVICE.CONDITIONS APPLY.
Sunday 3 May, 1pm BOXING
Find us on FACEBOOKfb.com/GBCCHCH
Phone 385 8880
GARDEN HOTEL COMPLEX | 110 MARSHLAND RDwww.gardenhotel.co.nz | phone 385 3132
THE
Café by daybar & RESTAURANT
by night
TRY OUR GREATDINNER MENU
Happy Hour5pm - 7pm,
daily
Bookings Essential PH 386-0088fb.com/GardenHotelRestaurant
www.gardenhotel.co.nz
Buffetnormal pricelunch & dinneravailable this April LIVE MUSIC
FRIDAY 1ST may 6pm
Unbeatable
Lunch & DinnerAll you can eat,
7 days
Monday april 27 2015 SOUTHERN VIEW16
Simo’s SaladsNow available at FreshChoice Barrington!
Prices apply from Monday 27th April to Sunday 3rd May 2015, or while stocks last. Trade not supplied. We reserve the right to limit quantities. All limits specifi ed apply per customer per day. All prepared meals are serving suggestions only. Props not included. Certain products may not be available in all stores. Proprietary brands not for resale.
FCSV
2704
FreshChoice Barrington256 Barrington Street, Christchurch. Phone 332 6364.Open 7am-11pm, 7 days.FreshChoice.co.nzFFFFFFFFFFF FreshChoiceNZ
Speight’s/Summit 24 x 330ml Bottles
$1390each
Villa Maria Cellar Selection 750ml(Excludes Pinot Noir/Syrah)
Griffi n’s Sensations/MallowPuff s/Squiggles/Sultana Pasties 185-200g
Eta Kettles/UpperCuts/Solay Chips 150-170g
Fresh NZ Lamb Leg Roast Loose Ecuadorian Bananas
$500
2 for
$500
3 for
$1199kg
$199kg
$3000pack
GREATDEAL!
Vogel’s Bread 720-750g (Excludes Gluten Free)
$700
2 for
$299each
Rolling Meadow Butter 500g Oak Fruit 410gMeadow Fresh Yoghurt 1kg(Excludes Greek)
$399each
$500
4 for