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Templeton, Islington, Hei Hei, Broomfield, Halswell, Oaklands, Westlake, Hornby, Wigram, Sockburn, Church Corner, Ilam, Russley, Hyde Park, Avonhead, Riccarton Park, Riccarton

BY BRIDGET RUTHERFORD Hornby’s air quality is about to come under scrutiny. Wigram MP Megan Woods is looking into whether an air quality monitoring station should be installed in Hornby. She said there was a growing concern about air quality in the area and is making a submission on Environment Canterbury’s proposed Air Plan. She is looking into whether an air quality monitoring station should be installed in Hornby. “It does come down to this issue of post-quake developments in the west of our city.� Since the earthquakes, more fac-

tories had moved to the area and more people brought more traffic, which were known to pollute the air, she said. “It’s a story of rapid development in Hornby.â€? The move comes after Dr Woods attended a meeting with Hornby residents to discuss the effects omissions from the nearby Ravensdown factory were having on those living in the area. ECan is currently taking submissions on its Air Plan which is looking to come up with an effective strategy to ensure the region’s air quality meets the national environmental standards. • Turn to page 2

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Food Flash in the pan is all venison needs GL

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Hornby’s air quality under scrutiny

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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.

Q& A

Her second attempt was fantastic — 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.

RECIPES

Farmed venison became available during the 1980s but as much of it was exported, local prices fluctuated wildly. Today farmed venison is common in supermarket meat cabinets and the price is competitive with other red meats. It has a milder flavour than wild venison — a perfect introduction for newcomers to the taste. Farmed venison is grass fed, although 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 membrane before cooking. Because venison is lean,

overcooking will cause t to become dry and tough cook past the medium-ra except when making cas Stewing venison — as w stewing beef — requires low-temperature cookin all accompaniments rea before cooking commen roasting, cook to an inte temperature of 57C and remove from the oven, c with foil and a towel and rest 5-10 minutes before

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WHAT KIND OF INGREDIENT IS NAM PLA, AND WHERE WOULD I BUY IT? Nam pla is another name for fish sauce, one of the basic ingredients in Thai cooking and also popular in Vietnam and Burma. It’s based on

Christchurch Boys’ first 11 defender Patrick Rousse passing the ball during the first round of the new Christchurch schools competition against Papanui High. Christchurch Boys’ had a 2-2 draw at a rainsoaked ASB Park. This week they are up against Burnside High who also had a loss in the first round going down 3-4 to Cashmere High. •Football preview, page 7 PHOTO: GEOFF SLOAN

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fermented fish (usually anchovies) and salt, plus water — sugar is sometimes added but not necessarily. In Thailand, fish sauce is often used as a condiment in the same way as we use salt and pepper. You’ll find it in the supermarket or Asian food stores.

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CHILLI VENISON MEATBALLS A family favourite — use less or more chilli according to taste.

Meatballs: 750g minced venison 1/2 cup fresh breadcrumbs 1tsp 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 1/4 cup each: red wine, malt vinegar, water 2 tbsp brown sugar 1 bay leaf 1/4 tsp each: ground nutmeg, ginger 1 medium onion, sliced 1 long red chilli

Venison recipes – p15 polenta. Sauce: 1/2 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 raspberries Venison: 400g farmed venison medallions 2 tsp each: freshly ground black pepper, olive oil

2 each: garlic cloves, shallots, diced 400g fresh mixed seasonal vegetables eg yellow peppers, courgettes, beetroot, thinly sliced 400g wild venison stir-fry Freshly ground black pepper to taste 2-3 tbsp olive oil 1/2-3/4 cup tamarind chutney

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. Serves 3.

Prepare vegetables and place to one side. Pat venison dry. Season with black pepper. Heat a heavy frying pan or wok on high. Add 1 tablespoon of oil, swirling it around the sides. Stir-fry vegetables in batches, until crisp tender. Place to one side. Heat more oil in pan. Stir-fry venison in batches until seared but still a little pink. Do not overcook. Return vegetables to pan. Quickly stir in tamarind chutney. Serves 4.

2 tbsp extra olive oil fo cooking Red Wine Jus: 4 shallo diced 4tbsp olive oil Salt and freshly groun pepper to taste 1 clove garlic, crushed 1 sprig rosemary 1/4 cup balsamic vineg 2 cups each: red wine, beef stock 2 tbsp each: flour, soft butter

Brush venison with oil. S all over with Tuscan sea and black pepper. Place oven dish and refrigerat uncovered for at least 4 Meanwhile, prepare j fry the shallots in oil ove heat for about 2 minute lightly browned. Season salt, pepper, garlic and rosemary and heat thro Add vinegar and coo almost evaporated. Add and cook until reduced thirds. Add stock and si until reduced by two-th again, to about 1 cup. Re garlic and rosemary. Cr flour and butter togethe whisk into jus. Cook, sti until thickened. Makes 1 Preheat oven to 200 venison in a frying pan i oil until browned on all s Return to roasting dish. for 20 minutes. Remove from oven. Cover with foil then a towel. Rest for 10 minut before slicing. Serve wi S

carpet sale Preheat oven to 180 C. Combine all the ingredients for meatballs — except cornflour. Roll into 3-4cm balls. Dust with cornflour. Place in a single layer in a baking dish. Whisk ingredients for sauce — except onion and chilli — until smooth. Add onion and chilli and bring to boil. Pour over meatballs. Cover and bake for 1 hour or until cooked. Serves 6.

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I used Jenny’s Medium Tamarind Chutney made on Waiheke Island and available at selected delis or www.jwennyskitchen.co.nz. Premium Game’s wild venison stir-fry is melt-in-your mouth tender and is available online. www.game-meats.co.nz

I doubled the recipe and cooked two roasts side by side for a dinner party. One was farmed venison and the other wild. Both were tender and delicious. 400g piece venison roast 1 tbsp olive oil 2 tbsp Tuscan seasoning 1 tsp freshly ground black pepper

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Monday April 27 2015

WESTERN NEWS

Halswell teen recognised Air quality under at St John youth scrutiny cadet competitions

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Halswell teenager Oscar Sergel-Stringer was part of the St John youth cadet squad which won at the national youth competitions recently. The St John National Youth Festival and Competitions were held over the weekend of April 10-13 at Lincoln University and Christchurch. More than 200 St John youth cadets and leaders from around New Zealand attended the festival, which is the premiere event for St John youth. 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 clinical skills, but also their ability to problem solve, their leadership skills, and how level-headed and calm they stay.” Mr McLay said the South Island region squad of 24 won a number of key categories, including champion team, champion individual, and overall champion region – the later for the third year in a row.

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ACHIEVING: Oscar Sergel-Stringer, of Halswell, accepts the Secretary’s Trophy for champion emergency. PHOTO: DOMINIC ANISY casualty incident with a lot of “It was a fantastic achieve‘patients’ affected by smoke, ment by the cadets. They were a weightlifter squashed by incredibly dedicated to their weights, and a skateboarder training and worked incredhit by a reversing car.” ibly well as a team. The results Mr Ward said the clinical are outstanding and wellcompetitions are important deserved.” as they teach skills and test St South Island squad clinical manager Curt Ward said there John youth cadets. “It’s an important competiwere a number of interesting and challenging tests. tion for our young people, it helps develops young leaders.” “They included a mass

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• From page 1 The Air Plan includes measures to manage air quality through reducing pollution caused by home heating, outdoor burning, industry, odour and dust. Public submissions will close on May 1. Dr Woods said it was an opportune time to raise the issue, with the Air Plan currently being reviewed. She would also be looking to speak to a medical officer of health to see whether there were any concerns with those living in the area breathing in the air. The main question was whether there was a cause to have an air monitoring station in Hornby. “I don’t know whether it can be done, or whether there is a valid cause for doing it.” Neill St resident Harry Brown organised the meeting where the issue was raised and said it went really well. He was happy with the possibility of having the air monitored in the area and would like to make a submission himself. “We’re fighting the good fight.”

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WESTERN NEWS

Former Black Caps coach school’s new principal BY BRIDGET RUTHERFORD Former Black Caps coach Denis Aberhart has stepped up to the crease and taken on the role of principal at Our Lady of Victories School. Mr Aberhart took over from acting principal Helen Singleton and had his first day in the job on Monday. He was welcomed with a powhiri from the school’s kapa haka group. Our Lady of Victories School was put under statutory management in January 2012 after the Ministry of Education dissolved the previous board of trustees. Commissioner Murray Strong stepped in as statutory manager and principal Barbara Perry was suspended in October 2013 for “serious misconduct”. Ms Perry was reinstated in November 2013, but resigned shortly after. Mr Aberhart said going into the school given the circumstances would not be an issue. “The vibes I get from people are positive and people are looking to the future. We can’t do anything about what’s happened in the past so we need to

WELCOME: Denis Aberhart started as principal of Our Lady of Victories School last week with a warm welcome from its pupils its pupils and parents. “Whether being a principal look forward.” or a coach it’s about assessing “The most important thing is This will be Mr Aberhart’s where people are at and seeing about relationships, getting to fourth principal role, after what they need and practicknow the community and how serving at St Joseph’s School in things go on around here.” ing that or putting resources in Lyttelton, St Paul’s School in He would not be looking to place to meet those needs or to Dallington, and most recently change anything in the school, Our Lady of Fatima School in St get better. “It is about getting the best but would look to build on the Albans. good things already occurring. out of people and giving them He had a three-year break “I believe that there’s good when he was coaching the Black the support and resources they people here within the school need to be the best they can be.” Caps from 2001-03. and staff, and I have no ideas on The first step would be to get He said a principal’s role and a changing it at this stage.” coaching role was very similar. to know the school’s practices,

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Should the Riccarton Rd roundabout stay or go? Public consultation has opened for three options for the bus priority project on Riccarton Rd, and the roundabout could be on the chopping block. Plans include removing the roundabout and replacing it with traffic signals to cope with increasing traffic volumes. The other two options open for consultation will be for central Riccarton from Clarence to Matipo Sts. The first option is pedestrian friendly, which has streetscape improvements to assist pedestrian movements. There would be no bus lanes, minimal on-street parking and restricted turns in and out of Riccarton Rd and Kauri and Division Sts. A median could run up the middle of the road with trees, and there would be onroad cycle lanes. The second option, the hybrid, would have a part-time eastbound bus lane which would assist with the movement of buses at those times. Roadside parking would be available outside of peak traffic times and a widened footpath on the southside would allow for some tree planting. A cycle lane would be incorporated into the bus lanes meaning the buses and cyclists would have to share at peak hour times. There will also be three drop-in sessions at St Teresa’s Church Hall on the corner of Riccarton Rd and Puriri St open to the public: Thursday 3.30-6.30pm, May 6, 4-7pm May 11, 4-7pm Public submissions can be made at www.ccc.govt.nz/haveyoursay and are open until May 18.

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Monday April 27 2015

WESTERN NEWS

Anzac Day rekindles The 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.

STILL SERVING: New Brighton RSA life member Frank Hill selling poppies in New Brighton. PHOTO: GEOFF SLOAN

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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WESTERN NEWS

Monday April 27 2015

memories of WWII Were you born in Christchurch? 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 because 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 Sydenham 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 earthquakes 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

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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 hobbies? I tell you what my hobbies are: gambling and drinking at the New Brighton Club. I like playing the pokies there. I like socialising, 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 Panama 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 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

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Call Jenny or Neville or visit us 71 Middleton Road | Upper Riccarton www.mapleslifecare.co.nz | Tel: 348 4362 Member: NZ Retirement Villages Association Member: NZ Aged Care Association

Entry Payment $155,000


6

Monday April 27 2015

WESTERN NEWS

Committed to Christchurch, twice over. Instant Finance is proud to announce the opening of its second Christchurch branch 3/11 Goulding Avenue (access via the Caltex Garage off Main South Road), Hornby

Here at Instant Finance, we’re committed to the people of Christchurch and excited to announce the opening of our brand new branch in Hornby. So now, if you need cash for an unexpected bill, vehicle repairs or a new car, household debt, travel or a family emergency (or pretty much anything really!)... just call in and see our friendly team. We’d love to help you out with a loan that’s fast, fair and easy to repay. We’re known for our confidential, caring service, our flexible terms and our awesome community spirit. And now you can see us at two convenient Christchurch locations - Linwood and Hornby. Details below.

GET A LOAN. GET A LOAD OF FREEBIES! Check out our grand opening special: All loans approved through our new Hornby branch come with a FREE Samsung GTE3309 mobile and Instant Finance merchandise together valued at approx $100. But hurry, this offer is valid only while stocks last.

Catch you soon Christchurch!

Hi I’m Karen Black, Branch Supervisor at Hornby. If we can help you out with a no-fuss loan, or just some friendly advice on what sort of terms and repayments to expect, please feel free to call in anytime for a chat. The team’s ready to go, and we’d love to see you! Karen Black, Branch Supervisor - Hornby

HORNBY BRANCH: 3/11 Goulding Avenue, Hornby | Opening hours: Monday to Friday, 8.30am - 5.00pm | Ph: (03) 926 2300 LINWOOD BRANCH: 9B Buckleys Road, Linwood | Opening hours: Monday to Friday, 8.30am - 5.00pm | Ph: (03) 374 2480


WESTERN NEWS

7

Monday April 27 2015

GRASSROOTS SPORT

Big goals set for competition 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 drew 2-2 and this week have Burnside who sport some top young players.

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, 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 football competition. 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 tournament 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 CHALLENGE: Christchurch Boys’ Chan Min Park competing those experienced guys). We lacked for the ball against a Papanui opponent. a lot of experience last year. The year PHOTO: GEOFF SLOAN

Washington said it was great to have someone with that experience and knowledge to be part of the first 11 and bring that to trainings. 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 players returning from last year’s first 11 squad including a couple of key players 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 Williams said they have a lot to offer. “They bring experience and 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 had a first-up loss 3-4 to Cashmere High and Williams said all sides are going to be strong. Middleton Grange are also part of the competiiton and had a 0-0 draw with Shirley Boys’ last week and are up against Rangiora High this week.

St Thomas have a young squad but are excited about challenging some of the bigger schools. Co-coach Richard Washington has some big goals for his side in 2014. “The first goal is to make the top six then who knows from there we are aiming to put St Thomas on the map.” First up they had Lincoln and went down 1-0. Washington was using that first game as a litmus test to see where his side was at. We’ll know from there what we need to work on. Most of our squad went on a tour to Dubai, England and France together as a team and they are a tight team and play for one another.” Washington said year 11 striker Michael White would be key for his side and was looking a very strong prospect for the first 11. Alongside Washington as the other co-coach will be Jacob Allen who has been part of the Canterbury United setup and is a St Thomas old boy.

• High school basketball, p9

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82

[EDITIONApril DATE]27 2015 Monday

WESTERN NEWS

Post and video outlet

now in brand-new premises

A

fter trading from a portacom for nine months, Halswell Video & Post has now moved into its sparkling new premises. And while the opening hours have been slightly altered, the outlet still has the longest opening hours for banking and postal services in the city, owner Robert Prestage says. The hours are 8.45am to 7pm Monday to Friday, 9am to 7pm Saturday, and 10am to 6pm Sunday. During these hours,

customers are offered full counter service for all their Kiwibank banking and New Zealand Post postal services right up until closing time. A welcome feature of the new premises is the addition of 120 extra private post boxes, Mr Prestage says. “There has been a waiting list for private boxes for several years, but with the extra ones being installed, there is no waiting list.” The boxes offer safe and secure mail

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Other services offered include bill payment for all power and telephone delivery six days a week, with mail arriving before 9am. New housing developments in the Halswell area have seen residential numbers grow significantly and with the planned reduction of postie delivery days later this year, the private boxes at Halswell Video & Post will provide a convenient alternative for people, Mr Prestage says. Other services offered include bill payment for all power and telephone companies, vehicle registration and foreign currency exchange, with exchange rates being posted on an electronic board. “We hold Australian and American dollars, British pounds and euros on the premises, and can order over 20 other currencies for customers. If these are ordered by 3pm, they will be available the next day.” DVD hire is the other aspect of the business, with over 4000 titles available. “Customers can call us on 322 9255 and

companies, vehicle registration and foreign currency exchange, with exchange rates being posted on an electronic board. book their movies for the weekend. They can also call to make an appointment to open a Kiwibank account,” Mr Prestage says, adding that he and his team are delighted to welcome both existing and new customers to the brand-new Halswell Video & Post in the Halswell shopping centre.

As is where is – Family living on 1083 sqm Our vendors have cash settled with their insurers and now offer their home on an “as is where is” basis, giving you an excellent opportunity to purchase at a bargain price. Sited on the rural fringes of the city within an easy drive to the CBD, this is a spacious family home, with two generous living areas, three double bedrooms, double garage and good indooroutdoor flow to a sunny, sheltered north facing patio. Set on just over 1000sqm and over the road from the new Halswell school, this property would make an ideal addition to a rental portfolio or a fine family home. Convenience is at your doorstep, with the Halswell Quarry park, two local cafés, and the new library and supermarket a couple of minutes down the road. Open Sunday 2.00-2.30pm

For Caring, Friendly Dentistry Special X-Ray OPG Machine now available. Offers 180 degree views of mouth, great for wisdom teeth • New patients welcome • Full time hygienist • Caring for the whole family • Prompt emergency treatment • Sedation available • Plenty of parking • Newly renovated premises 284 Halswell Rd • Ph 322 9577 www.halswelldental.co.nz

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WESTERN NEWS

Monday April 27 2015

9

GRASSROOTS SPORT

Teams prepare for basketball season BY KYLE KNOWLES A new era of high school 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 traditional season-opening fixture. Middleton Grange have a couple of Canterbury Rams players in their midst surrounded by a core group of players who have been together for a number of years now and are aiming for that top section. Jackson Stent and 2.08m Sam Timmins will be the key to Grange’s success but coach Tim Bennetts was coy about whether the duo were likely to turn out much for the school while the Rams are in season. We are likely to have them as long as it doesn’t clash with a Rams fixture. Sam will be in and out half the time though”. However, the rest of the squad is familiar with one another with only two new faces having to come into the squad from 2014. Bennetts said it was good to have the same team year on year. “We have only lost two guys from

FIRST 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 Cllege v St Thomas Lincoln High v Christ’s last year and other than Jackson and Sam we have all been together for a number of years. It’s good to have some continuity and adding those younger faces too.” Christchurch Boys’ have had a short build-up to the season and have been hit by a number of injuries to key players but are still confident of performing. Coach Thomas Chang said gym availability at the school was another issue the basketball side has been faced with in pre-season too. “Well we’ve just started so its going to be a very rushed game for us and also our gym is unavailable so we have to play away next week.” One of their injured players is Canterbury Rams squad member Quinn Clinton who is a big loss for the team. He is out with Achilles and back issues but Chang was hopeful he would be able to take some part in

the first month of the competition. In spite of the disrupted build-up and the string of injuries Chang is still hopeful of a top-four finish in the Thompson Trophy. Burnside High have set some lofty goals for 2015. They want to win the new competition 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. “They’re a huge difference for us. They are used to training with men and when they train with us it’s kind of like men against teenagers. They’ve got a lot better and the coaches are top notch. They’ve done a great job and the improvement from the end of last season has been massive.” Hammond said Shou is unlikely to feature for Burnside much in the early part of the season Toby was expected to play for the school. St Thomas are also starting their season in the competition and are up against Cathedral College in the first round before getting their first READY TO GO: Two of Middleton Grange’s senior players, Jackson Stent taste of home court action against and Sam Lees. Jackson is also a member of the Canterbury Rams squad. PHOTO: KYLE KNOWLES Lincoln High in week two.


2 10

[EDITIONApril DATE]27 2015 Monday

WESTERN NEWS

Learning to swim offers health benefits for life

S

wimming is a popular and universal form of exercise that offers a wide range of health benefits, 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 fitness, builds muscle strength, helps maintain a healthy weight and improves flexibility, coordination, balance and posture. For those who would like to take up swimming for both health and enjoyment,

True

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 confident in the water, but would like to learn. The centre, with its 20-metre, five-lane, heated indoor pool, has been owned and operated by Blair and Karen McMillan since 2009. Blair and his team of qualified tutors offer lessons for both children and adults from Monday to Friday, during the school terms.

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These stunning lovebite full upper and lower 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 techniques allow him to create beautiful bespoke false teeth that truly resemble those in nature and reflect each patient’s individuality and unique character.

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Blair and his team of qualified tutors offer 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. The adults’ lessons have proven to be so popular that the centre has added additional times, 7am to 9.30am on Tuesdays and Thursdays. 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 staff get to know the families that come here really well. Many of the staff have been with the centre for quite some time so there’s a continuity of staff for our clients. And they are all committed to the style of teaching we offer.” 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. The casual rate is $7. A 10 per cent discount is offered for family groups of three or more. There 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 (off Dyers Road). The carpark is off Francella Street. Phone 332 4617.

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[EDITION 2 WESTERN NEWS DATE]

Monday April 27 2015

11

Celebrating

10 years in the business A 10th birthday is always a reason to celebrate and it’s no different for owner Nicky Moore and her team at Here for Hair.

T

his 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 staff. She is rightly proud of the achievement of running a successful business for 10 years and of creating an environment where both staff 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 reflection of that. With 38 years of experience herself and staff who are also qualified 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 offered include perming, cutting and styling, and straightening. They only use products from top brands such as

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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. They 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. Throughout all the dramas that came afterwards, 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 staff 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 offering $10 off 10 sun bed sessions and half-priced spray tans.

As part of her celebrations and as a way of saying ‘thank you’ to her loyal clients, Nicky is offering $10 off 10 sun bed sessions and halfpriced spray tans. Looking ahead to May brings Breast Cancer Awareness month and Mother’s Day. Here for Hair is offering 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.

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12

Monday April 27 2015

WESTERN NEWS

Share your photos. Go to facebook.com/seebeseen also, view more images from this event.

Gilbert Wealleans Social Editor 021 225 8226

To get your exclusive events and parties in See Be Seen, let us know now! Email: seebeseen@starmedia.kiwi

Helen McArthur, Sarah Duncan Lydia George, Jo Gregg

Jayne Gidden, Trudy Muncaster

Canterbury Fashion Beauty Week Fashion Show

Emma-Jane Simpson, Suzanne Bell

T

he 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

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WESTERN NEWS

Monday April 27 2015

13

Knowing Your Rights

NEW LIFE: An artist’s impression of the new school pool by architect Chris Wilson, of Wilson & Hill.

Ali Harper helps raise funds for pool rebuild Ali Harper will perform a show to help raise money for the rebuild of the Fendalton Open-air School pool. Ms Harper (inset), an ex-Fendalton 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 Education 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 swimming pools needed to ensure schools can provide the necessary swimming lessons that are a part of the NZ curriculum,” 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/

Buying a car privately 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 bargain 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 thorough mechanical check of the vehicle. Many organisations provide a pre-purchase inspection service. You should also check that the car has a current warrant of fitness – 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 stolen or has money owing on it. You can check the Personal Property Securities Register online to find out if a motor vehicle has any security interest associated with it – you’ll need to provide the registration number and VIN (or chassis number), and the service costs $3 for each vehicle you

check. You can also use the TXTB4UBUY 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 history thoroughly before you buy it. These services can check government and private databases for records of stolen cars, money owing, accident history and odometer history. Buying a car privately is largely a case of “buyer beware”. If something 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 Disputes 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

Open until 25 June Eastgate Shopping Centre Monday – Wednesday 9am – 6pm Thursdays 9am – 8pm

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.

Seminars 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)

ITK003Apr15CS

Seminars will be videoed and available at intheknow.org.nz

Thursday 30 April:

Thursday 7 May:

Understanding your cash settlement offer

• •

Increased Flooding Vulnerability Settling complex land claims Valuation

Not all agencies are at the Hub every day. Check intheknow.org.nz or call 0800 777 HUB (0800 777 482) for more details.


14

Monday April 27 2015

WESTERN NEWS

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2015

FrIDAY satUrdaY

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WESTERN NEWS

FOOD

long cooking on high heat meant my mother killed it for a second time. It was tough — like shoe leather.

Q& A

fantastic — 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.

wild venison — a perfect introduction for newcomers to the taste. Farmed venison is grass fed, although during the colder months the diet can be

tender as the farmed variety, and they have excellent flavour. Remove any sinew or membrane before cooking. Because venison is lean,

roasting, cook to an internal temperature of 57C and then remove from the oven, cover with foil and a towel and allow t rest 5-10 minutes before slicing

Monday April 27 2015

15

RECIPES

Tuesday

G L FlashFood in the pan is all venison needs Humble spuds get a sweet fix with GLENYS WOOLLARD

WHAT KIND OF INGREDIENT IS NAM PLA, AND WHERE WOULD I BUY IT?

Nam pla is another name for fish sauce, one of the basic ingredients in Thai cooking and also popular in Vietnam and Burma. It’s based on

W

I ALWAYS remember firsthave HOthe would time my mother cooked venison thought that the steaks. For our family, it was a was humble spud once regarded new meat to be enjoyed for its as a food low and a flavour, nutritional both goodness, fashion and accessory fit for royalty? cholesterol low fat. Native to South America, It came freshly prepared from potatoes were first cultivated by the Central Otago highlands and the Incas about 200BC. The jewel longincooking on high heat meant the crown was the Peruvian my mother killed — it for a second purple potato royally purple time.inside It wasand tough—like out. Whenshoe harvested, leather. they were kept exclusively for thesecond Inca kings. Her attempt was fantasAnd in 18th-century tic—two minutes each sideFrance, 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 available during the 1980s but as much of it was exported, local prices fluctuated wildly. WOOLLARD Today farmed with GLENYS venison is common in supermarket meat theFOR price is DO cabinets YOU HAVE Aand RECIPE competitive with other red meats. ZUCCHINI SOUP? It has a milder flavour than Saute 250g chopped onion in wild venison—a 25g butter, perfect then addintroduc250g tion forpeeled newcomers to the taste. and diced potato Farmed venisonbyis500g grass fed, alfollowed roughlythoughchopped during zucchini. the colder months the diet can be supplemented with hay or silage. However, things evolve. Now

Q& A

fermented fish (usually

anchovies) and salt,aplus Marie Antoinette made World wild venison—processed and water — sugar is sometimes of Wearable Art-type fashion added but premises—is not necessarily. aged at licensed statement by parading around In Thailand, fish sauce is available from supermarkets and the countryside wearing potato often used as a condiment in butchers. It’s great toashave the the same way we use salt blossoms on her expensive and pepper. You’ll findlegs, it in dresses. choice. The cuts from the the supermarket or Asian When most of of as saddle and loin areusasthink tender food stores.

the farmed variety, and they have YOU HAVE A RECIPE FOR excellentDOflavour. PICKLED Remove anyGARLIC? sinew or memPeel 250g garlic and divide it brane before cooking. Because cloves, cutting large venison into is lean, overcooking will ones in& half. Set aside while TOFFEE POTATO maketo the pickling dry cause theyou meat become CRISPS VANILLA liquid: Combine 1 & 1/4 cups and tough. Do not cook past cider vinegar with 1/2 ICECREAM the medium-rare stage except teaspoon each celery seed Proper Crisps are delicate. when making casseroles. Stewing Perfect forwith coating icecream. venison—as stewing beef— requires long, low-temperature 4 large scoops vanilla cooking. Have allFrench accompaniicecream ments ready 1 large cup before Propercooking Crisps incommences. If roasting, cooklightly to an Marlborough Sea Salt, internal temperature of 57 deg C crushed and fromcoconut, the oven, 1/2then cupremove long thread cover with foil and a towel and lightly toasted 4 meringue nests, optional allow to rest 5-10 minutes before Toffee:and 1/2 cup sugar slicing. mustard seed, plus 3

RECIPES

1/2 cup water sugar. Bring to tablespoons the boil, stirring to dissolve

Stir-fry a few minutes more, then add 1 tsp salt and 2 cups chicken stock. Cover and cook 20 minutes or until vegetables are tender, stir in 1 cup milk and blend until smooth. Add more salt if necessary plus freshly ground black pepper and 1 tbsp chopped fresh herbs, such as parsley, chives and thyme. Reheat gently, sprinkling individual serves with grated cheddar.

WHY DO SO MANY DISHES CALL FOR AN ONION COOKED IN BUTTER BEFORE THE MAIN COOKING? For flavour. Some recipes suggest cooking until tender but not brown, others go on until the

onions are golden or caramelised. Either way it’s worth it if you enjoy tasty food. You can cut the amount of fat used by covering the pot while your onion cooks — the lid collects moisture that would normally evaporate, and by returning this to the onion, it avoids burning.

sugar, boil for Refreeze theand scoops of5 minutes. Add the prepared icecream. When roll garlic, boil ahard, further 5 in the crushed crispsbefore and coconut. minutes packing the small Freeze,garlic untilinto ready tosterilised serve. jars. Cover with boiling To make the toffee, place liquid and seal; leave a sugar and water inusing. a large, month before microwave-proof glass bowl. If you have food question Microwave on ahigh for 2 email Glenys at minutes. glenyswoollard@clear.net.nz Stir to dissolve sugar. Continue microwaving for 3-4 minutes until liquid is light golden. Remove — the toffee will continue to colour on standing. Remove icecream from freezer. Place in meringue nests, if using. Drizzle with toffee. Serve immediately. Serves 4.

‘‘When harvested, they were kept exclusively for the Inca kings.

packet ‘‘chips’’ we tend to think the salty tang of the chips and of fatty, salty occasional treats. the sweetness of the icecream is But I was recently pleasantly a taste treat. surprised to discover a moreish The potato is certainly range of proper chips — 100 per common and a staple worldwide. cent natural, gluten-free, GMOThey are cheap, hardy and easy free and hand-cooked in highto grow, and are high in starch, oleic sunflower oil. Ned and protein and vitamins. They are CHILLI Mina Smith,VENISON the expatriate nutmeg, ginger also versatile. We all love the VENISON traditional STEAKSpotato WITH MEATBALLS American couple who run the1 medium onion, favourites but RASPBERRY SAUCE A family favourite— family-style Proper Crisps sliced this week I’m serving up Great served with creamy polenta. Serves operation in branded 1 polenta. something funky — potatoes long red chilli use lessVENISON orNelson, more chilli 2 each: garlic cloves, shallots, 2 tbsp extra olive3oil for CHILLI Sauce:different. 1/2 cup raspberry jam, diced cooking their delights ‘‘crisps’’ to I just love them with icecream, in chocolate according to taste. MEATBALLS sievedcrushed and sprinkled over 400g fresh truffles, mixed seasonal Redin Wine distinguish mass- Preheat with squid and a Jus: 4 shallots, ovenorto 180 Serves 6 them—from A family favourite use less 2 tbsp wine water vegetables eg yellow peppers, diced produced ‘‘chips’’. Andtothey are icecream. The rapport Sauce: between pastry. ½ cupgluten-free raspberry jam, sieved or more chilli according 2 tsp wine vinegar courgettes, beetroot, thinly 4tbsp olive oil deg C.red taste. Meatballs: 750g

minced750g venison Meatballs: minced venison ½ cup fresh bread1/2 cup fresh breadcrumbs crumbs 1tsp mixed dried herbs 1 and tsp pepper mixedtodried Salt taste 1 egg, lightly beaten herbs 2-3 tbsp cornflour Salt410g and can pepper to puree Sauce: tomato (wetaste prefer Wattie’s) 1 tbsp tomato paste 1 egg, lightly beaten 1/4 cup each: red wine, malt 2-3 tbsp cornflour vinegar, water 2 tbsp brown sugar Sauce: 410g can 1 bay leaf tomato puree (we 1/4 tsp each: ground nutmeg, prefer Wattie’s) ginger 1 medium onion, sliced 1 tbsp tomato paste 1 long red chilli ¼ cup each: red wine,

Preheat to 180water C. maltoven vinegar, Combine all the ingredients 2 tbsp brown sugar for meatballs — except 1 bay leaf cornflour. Roll into 3-4cm balls. Dust Place in a ¼with tsp cornflour. each: ground single layer in a baking dish. Whisk ingredients for sauce — except onion and chilli — until smooth. Add onion and chilli and bring to boil. Pour over meatballs. Cover and bake for 1 hour or until cooked. Serves 6.

VENISON STEAKS WITH RASPBERRY SAUCE Great served with creamy

1Combine tsp cornflour all mixed the to a paste with a little water ingredients 1 cup frozenfor raspberries Venison: 400g farmed meatballs—except venison medallions cornflour. intoground 2 tsp each:Roll freshly black pepper, olivewith oil 3-4cm balls. Dust

sliced Salt and freshly ground black 2 tbsp wine or water 400g wild venison stir-fry pepper to taste 2 tsp red wine vinegar Freshly ground black pepper 1 clove garlic, crushed to taste sprig rosemary 1 tsp cornflour mixed to a paste1with a little water 2-3 tbsp olive oil 1/4 cup balsamic vinegar 1 cup frozen raspberries 1/2-3/4 cup tamarind 2 cups each: red wine, good Venison: chutney400g farmed venison medallions beef stock tbsp each: flour, softened 2 tsp each: freshly ground black2pepper, olive oil

cornflour. Placeheat in ajam with Prepare vegetables and place to To make sauce, butter one side. Pat venison dry. wine or water red wine single layer inand a bakmake sauce, heat jam with wine or water with black pepper. vinegar. Stir in cornflour paste To Season Brush venisonand withred oil. Sprinkle ing dish. a heavy frying pan or until thickened. Add raspberries wine Heat all over with Tuscan seasoning vinegar. Stir in cornflour paste until thickened. wok on high. Add 1 tablespoon and heat through. and black pepper. Place in an Whisk ingredients Add and heat of raspberries oil, swirling it around the through. Tie medallions into neat oven dish and refrigerate for sauce —except sides. Stir-fry vegetables in shapes, shapes, if required. Sprinkle uncovered for at least 4 hours. Tie medallions into neat if required. onion and with chilli—unbatches, until crisp tender. both sides black pepper. Meanwhile, prepare jus. Stir Sprinkle both sides with black pepper. Place to one side. Heat oil in a heavy frying pan. fry the shallots in oil over high til smooth. Add onion Heat oilmore in a oil heavy frying Pan-fry medallions Heat in pan. Stir-frypan. heat Pan-fry medallions for about for about 2 minutes, until and chilli and bring in batches untileach seared 3-4 minutes each side. The lightly browned. Season forvenison about 3-4 minutes side. The meat should stillwith but still a little pink. Do not meat should still be pink in the salt, pepper, garlic and to boil. Pour over in the centre. Remove to aheat warm overcook. Return vegetables to medallions centre. Remove medallions to a be pink rosemary and through. meatballs. pan. Quickly tamarind warm platter. Cover and rest for platter. Add vinegar andany cook until Cover stir andin rest for 4-5 minutes. Remove Serves 4. 4-5 minutes. almost evaporated. Add wine Cover andRemove bake any ties. ties.chutney. warm raspberry and cook until reduced by twofor 1Drizzle hour Drizzle warm raspberry sauce over sauce overor theuntil steaks. thirds.the Addsteaks. stock and simmer cooked. Serves 3. until reduced by two-thirds ROAST VENISON again, to about 1 cup. Remove WITH ITALIAN HERBS garlic and rosemary. Cream & RED WINE JUS flour and butter together then WILD VENISON STIRI doubled the recipe and whisk into jus. Cook, stirring, FRY WITH TAMARIND cooked two roasts side by side until thickened. Makes 1 cup. CHUTNEY for a dinner party. One was Preheat oven to 200C. Sear I used Jenny’s Medium Tamarind Chutney made on Waiheke Island and available at selected delis or www.jwennyskitchen.co.nz. Premium Game’s wild venison stir-fry is melt-in-your mouth tender and is available online. www.game-meats.co.nz

farmed venison and the other wild. Both were tender and delicious.

400g piece venison roast 1 tbsp olive oil 2 tbsp Tuscan seasoning 1 tsp freshly ground black pepper

venison in a frying pan in extra oil until browned on all sides. Return to roasting dish. Roast for 20 minutes. Remove from oven. Cover with foil then a heavy towel. Rest for 10 minutes before slicing. Serve with jus. Serves 4

CHOCOLATE POTATO TRUFFLES The mashed potato must be free of seasonings, cream and butter. It should also be very well mashed and have a smooth consistency. 1 cup dark chocolate chips 1/2 cup cold cooked mashed potatoes 1/2 tsp vanilla essence 4-5 pieces crystallised ginger Dark cocoa powder for dusting Place chocolate chips in a microwave-proof bowl. Melt on 50 per cent power for about 2 minutes. When completely melted, stir into mashed potato very well. Add vanilla essence and stir well again. The mixture should be smooth. Chill for 30 minutes. Cut ginger into thirds or quarters. Take a tablespoon of potato mixture and roll around a piece of ginger. Repeat with remaining mixture. Place on a plate and dust with dark cocoa powder.

POTATO & SQUID SALAD This is based on a Peta Mathias recipe that she will be demonstrating at the Christchurch Food Show, April 4-6. 400g waxy potatoes 4 eggs, free-range/organic, if possible 1 large shallot 4 tbsp olive oil 1-2 tsp diced or crushed chilli 100g squid rings 8 pitted black olives

Peel potatoes. Place in cold, lightly salted water. Bring to boil. Simmer, until cooked. Don’t overcook. Slice thickly. Meanwhile, place eggs in cold water. Bring to boil. Simmer for 5-6 minutes. Cool, then peel and quarter. Slice shallot and place in icy water to crisp. Heat a little of the olive oil in a frying pan. Add diced chilli. Saute squid rings for about 2 minutes, until just cooked. Combine with potatoes, shallot, eggs, olives and anchovies in a bowl.

GLUTEN-FREE POTATO PASTRY 450g cooked warm mashed potato 100g butter, chopped 1 & 1/4 cups rice flour 1/2 cup cornflour 1 tsp salt 1 egg, lightly beaten Place warm mashed potato and butter in a large bowl and mix well. Add rice flour, cornflour, salt and egg. Mix well. Use your hand to mix it, if easier. Wrap the dough in a plastic bag. Set


2 16

[Edition April datE] 27 2015 Monday

WESTERN NEWS

Funk and flair

51 Oxley Ave, St Albans Auction: 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

L

ooking 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 wellcatered 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

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Monday April 27 2015

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OLD COINS & BANKNOTES wanted. Also old medals of any sort, military, sporting, agricultural, lodge, dance & band medals, etc, ph 03 351-9139

Community Events AVONHEAD 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.

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Rexellent Rentals Cars, Vans, Brisbane , Coolangatta FREE CALL 0800 601 508

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Weka Pass Railway Waipara, North Canterbury

Trades & Services ANDREWS TREE CARE Services, tree removal, trimming, stump grinding, shelterbelt clean up, section clearing, rubbish removals, excavation work, ph 027 728 5688 APPLIANCES & WHITEWARE Sales and service, 12 mths guarantee, free delivery in Chch area, Appliance Services, Showroom Shop 12 New Brighton mall (Pierside). Phone 388 4780

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RESIDENT HOUSEKEEPER/COOK Abbeyfield Christchurch Inc. seeks to employ a responsible live-in person for Abbeyfield House at 6 Lesley Keast Place, Hornby, Christchurch Primary duties include: • • • •

FREE CALL 0800 601 508

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

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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 deliveries@starmedia.kiwi or complete and return this coupon date: name: address: phone # email: age (if under 13) Christchurch Star Circulation Department Freepost 155865 CHRISTCHURCH

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Monday April 27 2015

Classifieds

Trades & Services

Trades & Services

Trades & Services

PLaStERER Gib Stopping, Small job specialty. 30 years experience. Ring 0800 387-369

tiLiNg Quality jobs done on time. All aspects of tiling, waterproofing. Certified Reg Master Tiler. Ph Dave 027 334 4125

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FENCE PaiNtiNg Staining Quality at a reasonable price. Free quotes. Phone Warren today on 980-1676 or 027 2014713 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 OVEN CLEaNiNg Professional cleans $50.00. Gift Vouchers avail. Phone 0800 6836253 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 3350265 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 PaiNtER & DECORatOR private & commercial painters, operating in Canberbury for 25 years, EQC Registered & Opt Out work, fully insured, ph Warren 322 5042 or 027 388 7769 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 02326186

PLUMBER A Top Plumbing job completed at a fair price, prompt service, all work guaranteed, Ph Brian 9607673 or 021 112-3492

Entertainment

Ph: 03 379 1100

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tREE WORK Hedge trimming, stump grinding, rubbish removed, small job specialty Ph Andrew 03 322-8341 or 027 435-8759

Entertainment News & Advertising Jo-Anne Fuller phone: 364 7425

t.V. SERViCE CENtRE Repairs, tvs, microwaves, stereos, DVD, aerial installations and kitsets 301 Brougham Street, ph 03 379 1400

email: jo.fuller@ christchurchstar.co.nz

PIERVIEW Restaurant

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OPEN FRIDAY, SATURDAY, & SUNDAY FROM 5.30PM

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Friday’s: 2 for 1 Deal STEAK SIZZLER

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$25

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Bistro midweek Roast special

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LEARN HOW TO WELD Day and night classes In a small, supportive teaching environment The Welding Academy is NZQA accredited to TEACH and ASSESS: • All major Welding Unit Standards - MIG, TIG, ARC • AS/NZ 2980 Welding Certificate in all Mild & Stainless Steel applications

Phone 03 377 3911 7/97 Shakespeare Rd, Waltham, Christchurch

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WESTERN NEWS

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