NorWest News 27-04-15

Papanui High’s Ollie Hawkins is airborne during his side’s first round match in the new high school first 11 football competition at ASB Park. The game against Christchurch Boys’ finished in a 2-2 draw. Papanui now turn their attention to St Andrew’s who they play on Wednesday.

•Football preview, page 6

PHOTO: GEOFF SLOAN

In full flight

BY KYLE KNOWLES

Shirley Boys’ and Avonside Girls’ high schools are both miffed at why the new eastern aquatic facility has been given preference over them for the acquisition of land at the QE II site.

The Burwood-Pegasus Com-munity Board has recommended to the city council that the Eastern Recreation and Sport Centre place-

ment has first priority on which parcel of land be offered to the Ministry of Education.

This effectively gives the ERSC priority on what part of QE II to build on.

The board noted that it was open to collaboration over the location between the schools and the ERSC on the site but note strongly that it does not want to see the schools take preference over the site.

Shirley Boys’ High School board of trustees chairman Tony Deavoll said the schools should have the priority.

“My personal view is that it should be the other way round. The schools are going to that site and we would have liked to have the stake in the ground and we have raised that with the Ministry of Educa-tion.”

One of the community’s main concerns with both the schools and the aquatic facility going on the same site was access to the ERSC.

• Turn to page 3

Schools unhappy over QE II land priority plan

Have your sayDo you think the new aquatic

facility to be built at QE II should have priority over land? Email

your response to [email protected].

Venison recipes – p13

Anzac Day rekindles war memories –p4, p5

New basketball 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.

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CHRISTCHURCH’S PREMIERMagazine

LUCKY WINNER: Tobey Ineson, of Belfast, was presented with a 3.5kg chocolate ‘Big Bunny’ last week by Star Media managing director Pier Smulders. Tobey won an Easter competition run by Best Motorbuys after his name was picked out at random from a number of entries. PHOTO: GEOFF SLOAN

Community organisations have until Tuesday, June 2 to apply for funding from the city council’s Strength-ening Communities Fund.

Each year, the city coun-cil allocates a significant amount of grants funding to local groups which are working on grassroots projects that contribute to the strengthening of com-munity well-being in the area. In 2014, $7,107,429 was allocated to 938 groups.

The 2015–16 funding round opened on April 20, with one small change to the process.

“In previous years, we’ve had a Small Grants Fund for applications for $5000 and under,” says deputy mayor Vicki Buck.

“Starting in 2015, to streamline the process, all applications will be considered for funding from the one Strengthen-ing Communities Fund. As usual, successful applicants will be able to access funds by early September.

“We’re supporting organisations that are sus-tainable, have a vision and maintain a strong presence in their community,” Ms Buck says.

“There’s a lot of great work being done out there and for those groups that need a bit of support, the Strengthening Communi-ties Fund is an invaluable resource to tap into.”

To assist community groups in preparing for the 2015–16 funding round, the city council will run two information sessions:

• Tuesday, April 28 7–8pm City council civic offices, first floor function room (use Worcester St en-trance).

• Wednesday, May 6 10.30–11.30am City council civic offices, first floor function room.

Community funding

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Monday april 27 2015 NOR’WEST NEWS2

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• From page 1Mr Deavoll said both parties should

be working together on the matter.“We would like to be able to work in

with it (the ERSC) and we would like to have some negotiation between the facility and the schools about access to it.”

Avonside Girls’ board of trustees chairman Tim Bergin echoed Mr Deavoll’s comments.

He said the site should not be viewed as the schools against the ERSC but as one development.

“The opportunity here is huge and if you start separating the facilities out so one looks better than the other, I think that will lead to some missed opportunities. Logically in my world we should be looking to develop the whole site as one thing.”

The community board also recom-mended the city council authorise negotiations with the Ministry of Education proceed.

Community board chairwoman Andrea Cummings said this was an important decision for her board and did not want to get it wrong.

“We were so nervous about this because we don’t get to talk to the Ministry of Education. We only get one chance for our voice to be heard.”

She said she was happy with the recommendation they came up with and felt the community was grateful for the decision they made.

Schools unhappy over land priority plan

A record number of entries went into this year’s Shirley-Papanui Community Board Edible Garden Awards.

Forty-two entries in four categories were considered by four judges, who presented the awards at the Canterbury Horticultural Society headquarters in Hagley Park last night.

One of the judges, Neiel Drain says the edible entries this year were the “best yet” and judges were particularly impressed with the wide variety of fruit, vegetables and herbs.

“There’s clearly a huge amount of knowledge amongst our gardeners,” he said.

“And it was most interesting seeing plants like hops not usually seen in gar-dens, popping up.”

Mr Drain also said they saw varieties that they would not have seen in years past.

“Nashi pears, Asian herbs and veg-etables – there were a number of gardens

that featured what would have been considered unusual varieties, a few years ago,” he said.

The awards started in 2013 as an initiative of the community board supported by the Canterbury Horticultural Society. The board ran the awards in 2014 with great success and 32 entries were received last year.

Community board chairman Mike Davidson said the board is committed to encouraging the growth of localised food production.

“Our active and ongoing support for activities and initiatives around edible gardens and fruit forests is helping to build strong and resilient communities.

We are also keen to support and grow our relationships with local primary schools championing the next generation to grow their own food, nurture their environment, themselves and others,” he says.

Impressive edible garden entries

PROUD: Mark Lyall, of Marralomeda Charitable Trust, receives an award on behalf of the trust, at the Shirley-Papanui Community Board Edible Garden Awards.

Ali Harper helps raise funds for pool rebuildAli Harper will perform a show to help raise money for the re-build of the Fendalton Open-air School pool.

Ms Harper (right), an ex-Fen-dalton Open-air School pupil, will perform her show Legendary Divas at The Court Theatre on May 3 in support of the rebuild.

The tickets will cost $55 each, and $20 of every ticket will go towards the pool rebuild.

The pool was irreparably damaged in the earthquakes and the school is trying to raise

the $650,000 needed to rebuild it, along with the changing sheds and the surrounds.

Both the school’s board of trustees and the Fendalton-Waimairi Community Board wrote to the Ministry of Educa-tion asking for funding.

But in a letter to the community board, head of education infrastructure service Kim Shannon said no funding would be provided.

“Unfortunately the swimming pool is not considered an essential pool for the network of swim-ming pools needed to ensure schools can provide the necessary swimming lessons

that are a part of the NZ curricu-lum,” she said.

“The ministry is supportive of the school’s board of trustees taking over ownership of the swimming pool provided that it

can demonstrate that it has the means and commitment to raise the necessary funds to make the pool usable,” she said.

Through insurance, grants, fundraising and business sponsorship the school has raised $250,000 so far and hopes to have the pupils swimming again this summer by raising the remaining $400,000.

Tickets can be purchased at http://www.fendalton.school.nz/pool-updates/

Monday april 27 2015NOR’WEST NEWS 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.


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Were you born in Christch-urch?

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 favourite places though. Not Wel-

lington 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.


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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

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GRASSROOTS SPORT

The football season is under way with a new competition for Christchurch’s high schools having started. Reporter Kyle Knowles takes a look around the city to see how each team 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, be-fore 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 football competition.

• St Bede’s played their first ever game on the front field at the school last week which is usually reserved for the traditional college sports of cricket and rugby.

Coach Alan Stroud said it was fantastic to see the school supporting football and was looking to get his side into the top section after the first round of games and push for qualifi-cation to the national tournament.

Stroud said they have six senior

players who have returned from the squad last year and he will be looking to them to step up on the big occa-sions.

He said goalkeeper Callum Curnow was a very good player and Bede’s are defensively solid.

They had a 2-3 loss against Ran-giora High and will now focus on the rest of the competition which Stroud said was a bit of an unknown but his side had recent experience of that.

The first 11 had a pre-season tour of Melbourne where they were play-ing teams they knew nothing about and were successful which bodes well for this competition Stroud said.

• Papanui High are looking to make an impression this season and are not going to be overwhelmed by the bigger more traditional football schools.

Coach Paul Anderson said playing Boys’ High first up was a challenge but he wasn’t daunted by the task

which showed in his side’s 2-2 draw against them.

“We’ve been pretty strong in the last few years all be it not against the regular teams in the Saturday compe-tition, but we have done reasonably well in the Wednesday competition.”

He said the key to Papanui’s suc-cess will be consistency of perfor-mances.

“I think we’ll be working on the consistency of our performances and having a consistent team. Especially at the start of the season. We have had no pre-season games and not knowing how our team is going to operate together and seeing how they go against perceived tougher competition will be key.”

• Burnside High have a simple game plan to get into the top three and play in the top six section.

The key to their success is working together and to play how they have been training.

That was the message from coach David Williams who said getting through to the top section was their goal.

Williams said he has eight play-ers returning from last year’s first 11 squad including a couple of key play-ers who he is looking at to lead from the front this year.

Boon Ozawa, Renta Yamamoto and Sam Maoate-Cox all play senior club football on Saturdays and Wil-liams said they have a lot to offer.

Schools find form for new football

SPEED: Sho Mathieson sprinting for the ball against CBHS.PHOTO: GEOFF SLOAN

Round 2 draw, all games start at 3.30pm Wednesday

(home side first)

• Burnside High v CBHS• Christ’s v Cashmere high• St Andrew’s v Papanui high• Lincoln High v SBHS (ASB Park)• Middleton Grange v Rangiora High• St Bede’s v St Thomas


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BY KYLE KNOWLES

A new era of schoolboy basketball 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 winter months with Cashmere and Middleton Grange kicking things off with a tradition-al season-opening fixture.

The season also features an all-star (north v south) game on June 26 which will serve as a curtain-raiser to a Canterbury Rams game.

St Andrew’s have one of its strongest sides in the last seven years in 2015 with some big goals to achieve.

Coach Pina Lissaman said she has been coach for those seven years and this was the most im-pressive side she has been able to put together.

The pre-season has been a suc-cess for St Andrew’s finishing in the top half of the table and beat-ing first round opponents Christ-church Boys’.

Lissaman said they are confident heading into the new competition but are aware anything can happen on the day.

St Andrew’s have recruited well

picking up former Middleton Grange player Amosa Faitaua-Nanai and Tullan McGuiness as well as having strong point guard, Jayden Chan, in their side.

Burnside High have set some lofty goals for 2015.

They want to win the new com-petition as well as the South Island

championships.Coach Joe Hammond has had

his squad training all through summer developing their skills and getting the squad to gel.

Burnside have two Rams players in their squad, Shou Nisbett and Toby Gillooly and Hammond said having them around is a massive boost for the squad.

Papanui High and St Bede’s are also tipping off in the new compe-tition this week.

First up for Papanui is Burn-side who are one of the strongest sides in their pool and have to face them in their home gym at Burnside High.

St Bede’s are up against Hillmor-ton High in the first round but have the luxury of playing in their home gym to start the season.

GRASSROOTS SPORT

competition“They bring experience all

play Mainland Premier League with the men’s teams and bring a wealth of experience and have got a lot to give to the rest of the kids especially for the big games.”

Burnside suffered a 3-4 loss to Cashmere High in round one and Williams said all sides are going to be strong.

“All the teams are going to be reasonably solid. St Andrew’s and Boys’ High are going to be solid. Papanui are going to be a bit of an unknown and Christ’s are still going to be strong.”

• Christ’s have had an inten-sive final week of build-up with a training camp last week.

They had two-hour sessions every day at the Christchurch Football Academy preparing for the new competition.

Coach Matt Cortesi said the idea behind the week-long camp was to upskill his side which has been developing over the last couple of seasons.

“Over the last few years we have done some things to develop players at Christ’s and we had quite a good season last year and we wanted to maintain that momentum by utilising the academies to upskill the boys.”

• Boys’ High are aiming for the top.

Coach Fraser Hall said they want to qualify for the national competition and be a force in the local competition.

“Obviously our main goal is to qualify for the national tourna-ment and do as well as we can in the Wednesday competition. We also want to develop the boys further than the boys from last year.”

Boy’s High have 10 players returning from last season which Hall said was critical as they lacked some experience last year.

“It certainly makes it easier (having those experienced guys). We lacked a lot of experience last year. The year before that we had experienced guys and ended up eighth at nationals but they have moved on and we’ve sort of blooded the new guys in last year.”

Boys’ High’s midfield is where their strengths lie. Leuan Edwards, Tom Byrne and Ben Lapslie play across the middle of the park and Hall said it was good to have all the experience controlling the game from the midfield.

They had Papanui first up last week and had a 2-2 draw and this week have Burnside who sport some top young players.

BIG GAME PLAYERS: Middleton Grange’s Jackson Stent and Sam Lees, both senior players with Stent being in the Canterbury Rams squad. PHOTO: KYLE KNOWLES

Looking to slam Thompson TrophyFirst round draw, all games start at 6pm

(home team first)

• Middleton Grange v Cashmere High• St Andrew’s v CBHS• Burnside High v Papanui High• Rangiora High v SBHS• St Bede’s v Hillmorton High• Ashburton v Linwood College• Cathedral College v St Thomas• Lincoln High v Christ’s


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Monday april 27 2015 NOR’WEST NEWS8 [EDITION DATE]2

The recent cold snap was a reminder for everyone that winter is on the way, so before it really sets in and keep us hibernating

indoors whenever possible, it would be wise to stock up on medicines, vitamins

The block of nine separate business outlets that make up the Shirley Shopping Centre was developed by

Denis Thompson and completed in

2002. The complex is located on the site once occupied by the Hammersley Engineering workshop. Today, the Hammersley name lives on as the Hammersley Pharmacy.

Combat winter ills with the pharmacy’s healthcare products

and supplements to combat sickness.The Hammersley Pharmacy offers a

full range of healthcare products to deal with winter ills, including the popular medication, Buccaline. Pharmacist Peter Dobbs says taking a three-day course of

Buccaline tablets may help prevent the complications that can arise from colds, and are useful alongside the flu vaccine. However, they are not a substitute for the vaccine.

The Inner Health range of supplements, along with a wide selection of vitamin and herbal supplements are also stocked, as well as Innoxa cosmetics and skincare.

Looking for a special Mother’s Day gift, or perhaps a birthday gift for a friend or relative? Hammersley Pharmacy has a very attractive selection of gifts such as fragrances, homewares and candles. These include the Candle Crush range of soy

Shirleysnippets…past and present

candles, which are exclusive to Hammersley Pharmacy in the Christchurch area.

Made in New Zealand from 100 per cent natural soy wax, Candle Crush candles come in a wide range of fragrances, some of them smelling good enough to eat! And they will scent almost any size of room for up to 50 hours.

Retail manager Jo will be happy to help you with your selection from the store. Dispensary technician Nicki assists Peter.

� e Hammersley Pharmacy is open Monday to Friday, from 9am to 5.30pm. From the � rst weekend in May, Saturday, hours will be 10am to 2pm. Phone 385 2466.

Looking for a special Mother’s Day gift, or perhaps a birthday gift for a friend or relative? Hammersley

Pharmacy has a very attractive selection of gifts such as fragrances, homewares and candles. These include the Candle Crush range of soy candles, which are exclusive

to Hammersley Pharmacy in the Christchurch area.

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Your story, Worry deepens over road plan (April 6), contains a number of inaccuracies related to both the construction of the Northern Arterial and proposed realignment of the Kaputone Creek.

The creek is not being re-aligned because of the construc-tion of the Northern Arterial, but rather the city council is looking at the development of the Northern Arterial, as an op-portunity to improve the health of this section of the waterway and open the area to the public with connections to the North-ern Arterial walkway. A city council decision on whether to realign the creek will be made this month.

The NZ Transport Agency will, however, support any city council decision to realign the creek by contributing any cost savings that result for the devel-opment of the Northern Arte-rial. The transport agency did consult on different alignment options for the Northern Arte-rial where it crosses through the area of the meandering Kaputone Creek. Discussions were held with the city council on a number of options for these crossings and we continue to work together.

Development of the Northern Arterial is one of three proj-ects that will improve access from the north of Christchurch through to the central city and Lyttelton Port. The Northern

Arterial will run from the end of the existing Northern Motorway through to QE II Drive and will be developed by the transport agency. This motorway will ease congestion, reduce travel times and help improve safety through Belfast and Redwood by providing an alternative route for heavy freight traffic. This in turn will provide for improved cycling, walking and public transport options.

In conjunction with this development, the city council is building the Northern Arterial Extension, linking from QE II Drive through to Cranford St, and four-laning Cranford St to improve traffic flows and safety by addressing traffic rat-running through adjoining residential streets.

These developments have been agreed by the city council and transport agency, initially through the Greater Christ-church Urban Development Strategy, and endorsed through the Belfast Area Plan and Land Use Recovery Plan. The ap-plications for the projects were jointly notified last year, with 45 submissions being received.

Work is expected to begin in 2016/17 to build the Northern Arterial and Northern Arte-rial Extension. It will take three years to complete and cost about $270 million.

– Colin KnaggsHighway manager

NZ Transport Agency

▌▌READER’S LETTER

A man bought a car privately on Trade Me.

The seller had said at the time of sale that there was nothing wrong with it and it was a reliable car, but it had a major breakdown after three months and the man wanted to know what he could do.

Buying a vehicle privately can often lead to getting a better bar-gain if you know a lot about cars, but you have to be careful as you have less protection if something goes wrong.

When buying privately, you aren’t protected by the Consumer Guarantees Act or Fair Trading Act, so it is wise to have a thor-ough mechanical check of the ve-hicle. Many organisations provide a pre-purchase inspection service.

You should also check that the car has a current warrant of fit-ness – vehicles for sale must have a warrant which is less than a month old unless they are being sold ‘as is, where is’.

It’s also a good idea to check whether the registration (vehicle licensing) is up-to-date.

Another important thing to check is whether the vehicle is sto-len or has money owing on it. You

can check the Personal Property Securities Register online to find out if a motor vehicle has any se-curity interest associated with it – you’ll need to provide the registra-tion number and VIN (or chassis number), and the service costs $3

for each vehicle you check. You can also use the TXT-

B4UBUY service – text the registration number and VIN (or chassis number) of the car to 3463, and you’ll receive a yes/no answer (depending on whether the vehicle is being used as a security for a debt), along with an SMS report code to enter online at their website.

There are many other services available which check a car’s his-tory thoroughly before you buy it. These services can check govern-ment and private databases for records of stolen cars, money ow-ing, accident history and odometer history.

Buying a car privately is largely a case of “buyer beware”. If some-thing does go wrong when you buy privately and you can prove that you suffered a loss because the seller misrepresented the car then you can take the seller to the Dis-putes Tribunal to try and recover that loss.

•To talk to one of our team about problems with buying a car or to volunteer for Citizens Advice Bureau contact 0800 367 222

Knowing Your Rights

Buying a car privately


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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-

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From Pool Passes to Pamper Packages we’ve got everything you need to treat Mum this year. Purchase Mum a gi� voucher online and who knows, she might even take you along!

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[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.


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.


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


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 2015NOR’WEST NEWS 13OPEN 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

HEALTH

Repulsive ancient brew may beat superbugA stomach-churning potion from the Dark Ages could herald the death of the MRSA superbug with researchers saying the ancient treatment outperforms conven-tional antibiotics.

Scientists say they are “dumb-founded” by the killing ability of the ancient cure for eye infec-tions, which originated in the 10th century.

The idea that the Anglo- Saxon recipe — which includes wine, garlic and bile from a cow’s stomach — could hold the key to defeating MRSA came about after a chance discussion among aca-demics at Nottingham University last year.

During a meeting on infectious diseases, Dr Christina Lee, an expert in Old English, told micro-biologists about Bald’s Leechbook, an Anglo-Saxon medical textbook

kept in the British Library. Lee translated a recipe for treat-

ing styes — an infection of an eyelash usually caused by Staphy-lococcus aureus, the bacteria that forms MRSA when it becomes resistant to antibiotics — allowing researchers to painstakingly recre-ate it and test it on the superbug.

The 1000-year-old remedy has proved “incredibly potent”, says lead researcher Dr Freya Harrison, a microbiologist from the Univer-sity of Nottingham.

The individual ingredients alone did not have any measurable effect, but when combined according to the ancient text’s recipe they killed

90 per cent of MRSA bacteria in infected mice. In infections grown in the laboratory, only about one bacterial cell in 1000 survived.

“I still can’t quite believe how well this actually seems to be working,” Harrison says.

“When we got the first results we were just utterly dumbfounded.

“We did not see this coming at all.”

The initial success of the re-search is prompting scientists to look at nine other recipes from the book.

Dr Kendra Rumbaugh, a mi-crobiologist at Texas Tech Univer-sity, who was part of the research team, says: “I was quite sceptical. However, this ‘ancient’ solution performed better than the current ‘gold standard’, vancomycin.”

Dr Maureen Baker, chairwoman of the Royal College of GPs Council, says: “Looking back and discovering these lost potential treatments will take just as much skill and expertise as developing new ones from scratch.

“This isn’t going to happen over-night, and will need substantial investment.”

Easy tips for staying hydratedMost Kiwis believe they should

be drinking more water and US celebrity health and wellness coach Kathy Kaehler agrees, because she encounters hydration issues all the time with her clients.

“I’ve heard so many excuses about why people don’t drink enough water,” Kaehler says.

“Yet hydration is so important for managing calorie intake,

keeping skin bright and clear, and maintaining overall health and wellness goals.”

Luckily, increasing your water intake is not as difficult as you may think.

Here are a few of Kaehler’s easy and unexpected ways to drink more water:

Bubbles make water exciting. A sparkling water maker transforms

ordinary water into sparkling water in seconds, making it more fun to drink and helping to boost water intake. An anecdotal study Kaehler conducted revealed that consumers increased their water consumption by 46 per cent when they had a SodaStream device in their home.

Spruce it up. Add some flavour to your flat or sparkling water with

fresh fruit or veges, like lemon, cucumber or berries. Kaehler loves adding grapefruit juice and fresh grapefruit to her sparkling water for a delicious water-based beverage with an added boost of Vitamin C.

Balance out your happy hour. If you enjoy drinks after work, be smart about it. Swap every other drink for a glass of flat or carbon-

ated water to keep hydration up. Accomplish the task with tech.

There are plenty of apps available that track health and fitness goals — from steps trackers to sleep monitors. Hydration apps can help remind you to consume water throughout the day and track your consumption. Not up for an app? Set an hourly alarm on your phone as a reminder to refill.

COMMON: Garlic is a basic ingredient in many ancient cures.


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


Medbury School offers a boys’ only education for

Years 1 to 8, where the focus is on the ‘whole boy’.

Medbury is a traditional school with traditional values, and has a strong emphasis on manners and respect.

Their vision is to provide an education which cherishes these traditions, but also prepares boys for life in the 21st Century.

Medbury has adapted the NZ curriculum to meet the learning needs of boys. Small class sizes enable teachers to deliver a personalised learning programme, using a combination of technology and traditional teaching methods.

Next month the construction of a new 21st Century Classroom Block at Medbury commences. Peter Kay, Headmaster, believes that new open-plan teaching blocks, accommodating up to seventy children being built in some schools, does enable creativity, collaboration and the development of independence.

Mr Kay states that at Medbury it is their intention is to maximise the use of the new modern learning environment.

However, there will be no change to class sizes, teaching will remain centred around a structured timetable, every boy will still have his own desk in his classroom, and teacher to student ratios will remain low.

Breakout rooms will be constructed with glass walls, enabling teachers to observe small groups, while the boys develop independent learning skills. The large open learning spaces will also enable further extension and learning support with specialist teachers within the classroom environment. When a boy leaves Medbury he does so with an exploring and inquiring mind. He will feel confident, have high self esteem and have an education equipping him for life in the 21st Century.

Medbury School —Unlocking Every Boy’s Potential

We are learning and doing

some amazing things in the

Junior School at Medbury.

Why don’t you come and

join us!

“

“

For information on enrolments please contact Tanya Moore (Headmaster’s PA) on 03 351 6169 109 Clyde Road, Christchurch | [email protected] | www.medbury.school.nz

OPEN DAY - Monday 4 May 9.00am - 11.30am


KEITH HARTSHORNE 0275 663 909QUALITY FURNITURE SPECIALISTS

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NEW LOCATION ADVERT.pdf 1 1/05/2014 11:51:35 a.m.

OUR LOCATIONChristchurch’s Leading Property Management Company

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3NO. 13 HARCOURTS NEW ZEALAND 2012-2013

OV

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[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 2015NOR’WEST NEWS 17Classifieds Contact us today CALL

NOW Ph: 03 379 1100

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CARAVAN RENTAL

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We can set these up on your property, handy if you have pets or belongings to look after.

AntiquesANTIQUE 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

Community EventsAVONHEAD ROTARY CLUB Charity Garage & Car Boot Sale. Saturday, May 16th, Burnside Bowling Club, 330 Avonhead Road.. To donate goods or book a stall at $15 phone Dennis 354-0553 or 0274 864 787 or John 357-9110. Donated goods can be dropped off at bowling club Friday 15th May.

ComputersALL 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

Curtains

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

Funeral Directors

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

Gardening & Supplies

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

NORTH WEST Tidy-Ups and Landscapes: SPECIALISING in seasonal / annual tidy-ups, can work in with you to suit, Est. 2004, call Graeme 342-5151 or 027 341-8596.

Health & BeautyHAIRDRESSER MOBILE mature, qualified, avail for perms, sets & cuts, in the comfort of your own home, ph 03 352-8208

Holiday Accommodation

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

Wanted To Buy

Wanted To Buy

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

TOOLS Garden, garage, woodworking, mechanical, engineering, sawbenches, lathes, cash buyer, ph 355-2045

Tuition

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

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

BUSY single older man,seeks a sexy spunky trim and fun lady to pamper and provide lots of TLC and affection. Genuine replies only to: charming2 [email protected] MODERN charming single gentleman, with a few years on the clock, tall, athletic and generous seeks a lady friend (40 to 60) to interact and do things with, enjoy each others company and be silly and serious, open minded and playful, cultured and proper. Style and presentation is important. Please write to: Andy, P.O.Box 1919, Christchurch. A photo would be appreciated.SINGLE GUY is looking to find a single slim female. for day outings and nights in.Text 0276594425Speed Dating, April 28: 38-52yrs, call Jane 0211005771 www.mainlanddating.co.nz

Personals

Public Notices

Rexellent RentalsCars, Vans, Brisbane , Coolangatta

www.rexellent.com.au

FREE CALL 0800 601 508

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.

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)

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

[email protected]

SUBSCRIPTIONS FREEPHONE 0800 77 77 10

Issue 413 | April 16 – April 29, 2015 100%

We’re for every gardener

autumn planting • moon calendar • the lone pine • plant doctor

Projects to remember

Making wreaths and poppies

InsPIred by AustrAlIA

Ideas from Melbourne International Flower

& Garden Show

FlAnders PoPPyIts significant story

ISSN 1174-8656

$5.90 incl. GST

mAke It eAsyLow-maintenance

gardening

What it means

KIWIto be

12 ISSUES delivered

to your door

$49.00FROm ONly

100%We’re for every gardener

PILATES Beginner & Intermediate classes, Tuesday & Wednesday nights. Fendalton Croquet Club, Makora Street. Phone Julie 351-2100

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

GLAZINGStephen Thom

Glazing 2012 Ltd.(Under New Management)

WE CAN DO YOUR WORK NOW

• Mirrors

• New Glazing

• Pet Door Specialists

• Frameless Showers

• Splashbacks

ALL BROKEN WINDOWS

9155

874A

A

Phone Cushla 03 352 6225

or 027 352 6225

Trades & Services

ANDREWS TREE CARE Services, tree removal, trimming, stump grinding, shelterbelt clean up, section clearing, rubbish removals, excavation work, ph 027 728 5688A. PAINTING & PLASTERERS. Tradesmen named top 10 EQC contractors for quality work.Also exterior & roofs. Ph Just Painters, 022 474 2881APPLIANCES & 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. Fletchers Site Safe. Insurance work. EQC repairs. Heritage brickwork a speciality. No job too small. Governors Bay. Home 329-9344, Cell 027 684-4046, email [email protected] 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 335-0265

BUILDER/JOINER 25 years exp, immediate start, character renovations, internal finisher, no job too small, ph Michael 0273 991-673 or 03 926-1149

Trades & Services

Concrete Paving

All plain & decorative drives, paths, patios

& courtyards.

Repairs & insurance work, overlays.

No job too small.

For free quote & advice contact

Adrian at

0800 728 648anytime

North West areas

PAV’N4U

CARRIER 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 CHIMNEY 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

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.

CARPET CLEANING and free deodorising, 3 rooms & hallway from $59, over 20 yrs experience ph 027 220-2256 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 2014713FURNITURE REMOVALS Large Trucks $95 + GST per hour 7 day NZ wide, packing & moving, Professional Company, Professional Service. Canterbury Relocations Ltd. ph 0800 359 9313

DRIVEWAYS & PAVINGFREE QUOTESProfessional, friendly

Service AlwaysPh. 03 329 4806 or 027 827 0505CAP CONSTRUCTION LTD

Trades & Services


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

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.

PRINT

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]

ADVERTISE YOUR

BUSINESS HEREPhone for

further details

(03) 379 1100

HANDYMAN All alterations, decks, fences, concrete paving, painting & spouting clearing, all repairs & maintenance around your home, workmanship guaranteed, 30 years exp, call Adrian anytime 0800 223 476 North West areasOVEN CLEANING Professional cleans $50.00. Gift Vouchers avail. Phone 0800 683-6253 or 027 228-0025PAINTING & Decorating interior & exterior, gib fixing, plastering, paperhanging, Est 50 yrs in ChCh, ph Wingfields Ltd, Painting Plastering Division, ph Mark 021 171-1586PAINTER Available All aspects in painting. Very competitive in roofs and fences. Please call 027 241-7471 or 335-0265PAINTER 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 027 274-3541PAINTING & PLASTERING. Excellent finish and customer service. Avail now. Ph Chris 027 223 8542PLASTERER SOLID both ext & int work, Scottish Tradesman with over 30 yrs experience, FREE Quotes, ph Donald 354-5153 or 021 023-26186PLASTERER Gib Stopping, Small job specialty. 30 years experience. Ring 0800 387-369PLUMBER For prompt service for all plumbing maintenance, repairs and alterations. Phone Michael 364 7080 or 027 438 3943

Trades & ServicesPLUMBER A Top Plumbing job completed at a fair price, prompt service, all work guaranteed, Ph Brian 960-7673 or 021 112-3492SPOUTING CLEANING Spouting Unblocked, Cleaned Out and Flushed Out. Also Full Handyman Services Available. Call Trevor 384-3435 or 021 043-2034STONEMASON BRICK & BLOCKLAYER, Earthquake Repairs, Grind Out & Repoint, River/Oamaru stone, Schist, Volcanic Rock, Paving, all Alterations new & old, Quality Workmanship, visit www.featureworks.co.nz or ph 027 601-3145TREE WORK Hedge trimming, stump grinding, rubbish removed, small job specialty Ph Andrew 03 322-8341 or 027 435-8759T.V. SERVICE CENTRE Repairs, tvs, microwaves, stereos, DVD, aerial installations and kitsets 301 Brougham Street, ph 03 379 1400UPHOLSTERER Dining Chairs, Lounge suites, Caravan Squabs etc. recovered. Free Quotes. Phone Graeme 383-1448

Trades & ServicesVHS VIDEO TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655

VINYL AND TILE uplifting fast efficient service free quotes ph Dave 027 334 4125

WATERBLASTING 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

WINDOWS & DOORS Joiner 25 yrs experience, Repair of rot or full replacement of sashes & existing windows & doors, Glazing, door locks, security stays fitted, New house installation of doors & hardware, ph Mykle 027 399 1673

WATERBLASTING Quality Job, Quick Service by skilled tradesman, Ph Richard Severin at Jet-X 0800 538 969 Free quotes, visit www.jetx.co.nz

Trades & Services


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


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.

FCN

O270

4

FreshChoice Merivale189 Papanui Road, Christchurch. Phone 355 4432.Open 7am-9pm, 7 days.

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!

FreshChoice.co.nzFFFFFFFFFFF FreshChoiceNZ

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

NorWest News 27-04-15

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Transcript of NorWest News 27-04-15