pegasus post 27-04-15

Venison recipes – p11

Anzac Day rekindles war memories –p4, p5

Shirley Boys’ set big goals – p6

CULTURAL: Four of Marian College’s pasifika group from left: Ceryse Scott, Simone Faitaua, Sina Lui and Meleane Ulugia. They had to raise money for the outfits they have worn at performances and festivals. The girls practise most days and the group consists of 25 members.

MARIAN PASIFIKA

GROUP DRESSED THE PART

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 2

Schools unhappy over QE II land priority plan

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.

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].

Ph 377 0770, 330 Cashel St, Christchurch

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MEANINGFUL: Rawhiti School pupils throw stones onto the foundation of the new Rawhiti School site at the old North New Brighton School. The children were there to mark the laying of the foundations for the new school and the construction of the buildings which will begin soon. PHOTO: GEOFF SLOAN

GOING UP: The construction of the new main entrance/reception and admitting building at Burwood Hospital is well under way with exterior work ramping up. The redevelopment of the hospital is expected to be completed next year.

PHOTO: GEOFF SLOAN

New beginning for Rawhiti School

Work ramps up

at Burwood Hospital

• 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

Monday april 27 2015 PEGASUS POST2

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▌▌ IN BRIEFLiquor application The application for a liquor store to operate at 319 Pages Rd has been withdrawn. Thirsty Liquor, a national liquor store chain was seeking an off licence from the city council’s district licensing committee but has pulled out with community groups opposing the granting of a licence. This was to be the second time the store was to open there after the owner gained a temporary licence last year. The Burwood-Pegasus Com-munity Board also opposed the liquor store and was going to be present at the hearing.

Rawhiti golf planThe Rawhiti Golf Club now has the backing of the Burwood-Pegasus Community Board to take over the running of the golf course from the city council. The board was unable to make any decisions on the proposal but said it would support the proposal as part of its submission on the city council’s Long Term Plan. The club is attempting to save the course from being closed by the city council which is losing tens of thousands of dollars a year on the course. The club takes over the running of the pro-shop on May 1.

Road closureAldershot St, at the intersection of Portsmouth St in Aranui, will be temporarily closed from Wednesday to allow for installation of wastewater pipes. The work is expected to take one week.

BY KYLE KNOWLES

The next stage of getting the east’s power supply back to a pre-earth-quake state is under way.

With the completion of the new Bridge St bridge, Orion is now informing residents in the area that work to connect the new lines across the river can now start.

Temporary overhead lines were put up after the February 2011 earthquake connecting Bromley

to the zone substation at Rawhiti Domain.

In a letter to residents, Orion chief executive Rob Jamieson said he was pleased to be able to get this work started but would still take until after the winter months to be fully operational.

“We are now able to connect our replacement underground cables across the Avon River. We will need to thoroughly test these cables under heavy load over the peak winter period before we can

confidently remove the temporary overhead lines.”

The temporary power poles will not be removed until after winter also.

“We would rather remove the poles after winter to minimise damage to street frontages,” Mr Ja-mieson said.

In the letter he said the time it has taken was out of Orion’s con-trol.

“I apologise for the extended time it has taken to complete

the work but this has been beyond our control. We want to be sure we can provide you with a reliable power supply before we take down the temporary over-head lines.”

Most of the cable has been in place for some time but Orion had to wait for the bridge to be com-pleted before they could start the final connection.

Orion expected to have the new line live by the middle of next month for testing.

GESTURE OF GOODWILL: New Brighton RSA president Garry House is presented with a wreath made of 282 knitted poppies by Avonside Wainoni Community Services Trust manager Betty Chapman. The trust created the poppy wreath to commemorate the 100th anniversary of the Gallipoli landings and to pay tribute to east Christchurch’s war veterans. The guest of honour at the ceremony was member of the New Brighton RSA, Bob Cotcher (right). PHOTO: GEOFF SLOAN

Connection soon for power lines

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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. New Brighton resident 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 electroplat-ing 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 pop-pies 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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Orbiter Bus stops Innes Road

The football season is under way with a new competition for Christchurch’s high schools having started. Reporter Kyle Knowles takes a look at how Shirley Boys’ and others have shaped over the pre-season and what they are looking to achieve in 2015.

Shirley Boys’ have had a disrupted pre-season but are still aiming to win the first 11 competition.

Coach Derek Hay said with futsal only finishing a matter of weeks ago and players club trainings clashing with school trainings, it was not the ideal lead-up to a new season.

They will be taking it one step at a time but the ultimate goal was the top spot.

“We want to win the first five games then to top the group and get into to the top six. We then want to qualify for the nationals by finishing in the top three and the ultimate aim is to win the league.”

Shirley Boys’ have nine first 11 players returning from last year’s squad and Hay said captain Ollie

Lidstone will be the key player to their success this year.

He said the centre back leads by example and had an exceptional 2014 which he will carry on with this year.

Shirley had a first up goaless draw against Middleton Grange and come up against Lincoln this week who beat them last year.

He said other than St Bede’s who were in their Saturday competition last year, the rest of the schools were a bit of an unknown.

“Lincoln could be quite handy, they beat us last year and are quite strong which was a bit of a surprise but other than that, we don’t really know much about the other sides.”

The Wednesday first 11 com-petition is new for 2015 which involves 12 of Canterbury’s best footballing schools.

The 12 teams are split up into two pools of six, with teams play-ing 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 na-tional 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 support-

ing football and was looking to get his side into the top section after the first round of games and push for qualification 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 occasions.

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

They had a 2-3 loss against Rangiora 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 with a pre-season tour of Melbourne

Papanui High are looking to make an impression this season and are not going to be over-whelmed 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.

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

“I think we’ll be working on the consistency of our performances and having a consistent team, es-pecially 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 see-ing how they go against perceived tougher competition will be key.”

GRASSROOTS SPORT

Top spot goal for Shirley Boys’Shirley Boys’

first round fixtures• April 22: v Middleton Grange, 0-0 draw.• April 29: v Lincoln High, ASB Park, 3.30pm.• May 6: v St Thomas, SBHS 1, 4pm.• May 13: v Rangiora High, ASB Park, 3.30pm.• May 20: v St Bede’s, St Bede’s 1, 3.30pm.

BY KYLE KNOWLES

A new era of high school basketball starts this week with the launch of the McDonald’s Thompson Trophy.

The new competition involves 16 of Can-terbury’s high schools fighting to be the best basketball school in the region.

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.

Shirley Boys’ are looking to put up a good fight against the top schools and have a core group of six players who have played in the same team through the grades.

Coach Scott Howell said his six year 13

players will be the ones the team is going to rely on to be competitive.

He said the likes of Will Grocott, Jake Simpson, Patrick Rodger and Connor Page are fantastic leaders on the court and was looking for them to play a bit of offence as well as leading from the front.

Howell said playing the games in each school’s gym would be a unique experience.

“I think it will change things a bit and it will be good playing in home gyms with, hopefully a lot of members of the schools watching.”

The other teams in Shirley’s pool are Middleton Grange, Burnside High, Papanui High, Cashmere High, Rangiora High, St

Andrew’s and Christchurch Boys’.Shirley have drawn Rangiora in the first

round but may have to wait until round two until they play their first game as it clashes with a sports exchange.

The Thompson Trophy has been named after Ray Thompson, a legend in Canterbury basketball circles.

He coached Christchurch Boys’, HSOB premier grade, and many Canterbury teams from the 1960s until the1980s.

He won a National Club title in the early 80s just prior to the national league being formed and was a Canterbury Basketball As-sociation life member until he died about 15 years ago.

Bringing competition to Thompson TrophyShirley Boys’ first round draw,

all games start at 6pm

Round 1 v Rangiora High (TBA)Round 2 v St Andrew’s, (h)Round 3 v CBHS, (a)Round 4 v Middleton Grange, (a)Round 5 v Cashmere High, (Cowles Stadium)Round 6 v Burnside, (a)Round 7 v Papanui High, (h)

BIG CHALLENGE: Shirley Boys’ coach Derek Hay and captain Ollie Lidstone are hoping to get through to the top six in the new football competition.

PHOTO: GEOFF SLOAN


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mitre10mega.co.nzIf you find a lower price on an identical stocked product locally we will beat it by 15%. If you find the same product cheaper from another Mitre 10 store or Mitre 10 website we’ll match that price. Excludes trade and special quotes, stock liquidaions and commercial quantities. The in-store price may be lower than that advertised.

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Swimming leSSonS

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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.

Monday april 27 2015PEGASUS POST 9[EDITION DATE]2

This friendly salon in Redwood has been operating for a decade and Nicky believes that the key reason for their success has been

the hard work and dedication of the sta� . She is rightly proud of the achievement of running a successful business for 10 years and of creating an environment where both sta� and customers are part of a family. “It’s like Cheers,” she says, “where everyone knows your name.”

She knows that her customers love the happy atmosphere and the great return the business is a re� ection of that. With 38 years of experience herself and sta� who are also quali� ed and highly experienced, clients know that they are in the hands of professionals. Colouring options include foils and bleaching, which enhances the clients’ whole look.

Other services o� ered include perming, cutting and styling, and straightening. � ey only use products from top brands such as

NAK - Only A Hairdresser Knows, Matrix, Fudge and Joico, so that hair is always in top condition. For special occasions, Here for Hair can provide blow drying, hair-ups and deep conditioning treatments. � ey also provide some beauty therapy treatments such as eyebrow tinting and shaping, sun beds and spray tans. Nicky explains that the family feel extends to the range of customers who come to them, including men, women

and the whole family.When many salons closed following the

earthquakes, Here for Hair continued to operate, giving customers a much-needed treat. � roughout all the dramas that came a� erwards, Nicky and her team pulled together and the salon has gone from strength to strength, to where it is today.

Nicky would like to take the opportunity to thank her hard working sta� and all of her loyal clients for their continued support throughout the years. She looks forward to many more to come.

As part of her celebration and as a way of saying ‘thank you’ to her loyal clients, Nicky is o� ering $10 o� 10 sun bed sessions and half-priced spray tans.

Looking ahead to May brings Breast Cancer Awareness month and Mother’s Day. Here for Hair is o� ering a free product with every chemical treatment or other service when you mention this advertisement.

To book an appointment or to take advantage of these specials, drop in to 358 Main North Road, Redwood, or phone 03 352 1009.

and the whole family.

earthquakes, Here for Hair continued to operate, giving customers a much-needed treat. � roughout all the dramas that came a� erwards, Nicky and her team pulled together and the salon has gone from

10 years in the business CelebratingA 10th birthday is always a reason to celebrate and it’s no diff erent for owner Nicky Moore and

her team at Here for Hair.

As part of her celebrations and as a

way of saying ‘thank you’ to her loyal clients, Nicky is off ering $10 off 10 sun bed sessions and half-

priced spray tans.


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.


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


provides a day’s Wifi

$10

provides a night’s

accommodation for a family

$120

It’s great to be able to help a local charity which provides an incredible service to families at their time of need. – Mike and Robyn Medlicott, current supporters

Support families in need at Ronald McDonald House South Island by becoming their Super Hero! All it takes is to give small donations regularly - sign up and become a life changer today!

How do I sign up? You can choose how much you want to give, and how often. As little as $20 a month can make a real difference.

Visit rmhsi.org.nz, email [email protected], or call us on 03 377 3311 to become a RMHSI Super Hero today!

rmhsi.org.nz

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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

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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 2015PEGASUS POST 13Classifieds Ph: 03 379 1100Contact us today CALL

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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

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Curtains

CURTAINFABRICS

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71 Hawdon st SydenhamPh 366-5026

8.30-4.30 Weekdays

Funeral Directors

Direct CremationNo frills, No Service,

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Ph: 379 0178 for our brochure or email office@ undertaker.co.nz

Gardening & Supplies

A GARDEN PROFESSIONAL NEEDED? Qualified Horticulturist, offering expert pruning, lawn & general garden care, garden makeovers & landscaping, for free quotes call Bryce 027 688-8196 or 0508 242-733A 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

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

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Public Notices

Rexellent RentalsCars, Vans, Brisbane , Coolangatta

www.rexellent.com.au

FREE CALL 0800 601 508

Classifieds

Weka Pass RailwayWaipara, North Canterbury

www.wekapassrailway.co.nz

We Are Running SunDAY 3rd May

Running 1st & 3rd Sundays of every month

Infoline Chch 96 22 999Depart Glenmark Station

11.30am & 2.00pm

DEMOLITIONWith care and respect we will remove your dwelling. Our policy is to recycle as much as we can. We are a

local company specialising in residential properties. We

will endeavor to cater for your individual needs.Ph. R.M. Solutions

021 02866981 for a free quote.

HOUSE WANTED 3-4 bedroom townhouse or low maintenance house wanted by a local family of 4. Cash buyers no strings attached up to 550k. Phone 355 8573 or 021 064 7926

Real Estate

JournalistsStar Media is seeking journalists for its stable of publications.

The successful applicants will need to have drive, enthusiasm and passion, and a desire to produce top copy ahead of the opposition.

If you have these qualities email your CV to:

Editor in Chief Barry Clarke [email protected]

We’re for Christchurch

Situations Vacant

At Pizza Hut we know fun. We also know what it takes to keep our customers coming back for more. You probably know that we deliver great pizza, but did you know we also deliver great careers? While you’re earning some extra income we’ll teach you plenty, and also help you gain Pizza Hut branded training.

If you are reliable, hardworking and looking for a career with an international brand, we want to hear from you!

To apply:Visit www.servingupthefuture.co.nz to register online. Search for job #18229

Click on your desired location in Christchurch to ensure we see your application. You can choose multiple locations.

You must have the right to work in New Zealand to apply for these positions.

We look forward to hearing from you.

Team Member - Christchurch

In New Zealand, Pizza Hut is operated by Restaurant Brands Ltd www.restaurantbrands.co.nz

servingupthefuture.co.nz

Interested in a job with Pizza Hut?

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PLEASE NOTE: that we have prepared this advertisement proof based on our understanding of the instructions received. In approving the advertisement, it is client’s responsibility to check the accuracy of both the advertisement, the media and the position nominated.

Cancellation of adverts booked with media will incur a media cancellation fee of $50.

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CARAVAN to rent in Richmond $35 pw, ph 3483318EQC REPAIRS Cashel Court has Studio 1 & 2 Bdroom units while your home is being repaired Book Now Ph Helen 3892768

To Let

HANDYMAN Part Timefor rental

property repairs, suit retired

personPh Yvonne

021 501 145

Situations Vacant

CARAVAN RENTAL

www.christchurchcaravans.co.nzP. 379 1633 or 021 1576 188 • 166 Ferry Rd

DO YOU need short/long term accommodation

whilst your house is being

repaired?

We have 2 to 6 berth UK caravans available which are fully self contained with toilet, shower, hob, fridge, hot/cold water, double glazing, heater AND full insulation so you won’t freeze.

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

To Lease

•Forallautomotiverepairsandservicing

•Cars,4WD’s,trucks•Newbatteriesandtyres•Computerdiagnostic

scantool•Allparts&labour

guaranteed•Loancarby

appt

Ph 384 7453

WOF 5½ DAYS SAT MORNING 9-12

dyers road auto repairAttheCALtexServiCeStAtioN241DyerSroAD,BromLey

Trades & Services

FENCINGPaling, picket,

iron, trellisDemolition and

removalPhone Bevan 021 231 1860

Fencing Uprite Your Eastside

Specialist

9164

023A

A

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

BEST BATHROOMS full renovation specialists, LBP, repairs & maintenance ph 03 387-0770 or 027 245-5226

BRICKLAYER 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]

BUILDER For all building work but specialist in bathroom renovations, 25 yrs experience, with service and integrity. Free Quotes. Ph Lachlan 383-1723 or 0274 367-067.

BUILDER LICENSED available for all aspects of building. Please call 027 241-7471 or 335-0265

CARRIER LOCAL experienced, friendly, trade-me purchases, single items to truck loads, furniture to whatever, removals & trade deliveries a specialty. Ph GEH 341-5069

CARPET CLEANING and free deodorising, 3 rooms & hallway from $59, over 20 yrs experience ph 027 220-2256

CARPETLAYER Laying and Repairs, 35 yrs experience, ph Peter 326-7711 or 027 240-6532

CHIMNEY CLEANING Clean Sweep Canterbury Ltd, Professional, Guaranteed Service, (formerly Abel & Prestige Chimney Cleaning Ltd), Ph 0800 SWEEPER - 0800 793 3737

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

BLOCKED DRAINS?• VIDEO INSPECTION• WATERBLASTING• LIQUID WASTE

PH: 03 365 7960 24 hours // 7 days

[email protected]

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

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Friday’s:2 for 1 DealSTEAKSIZZLER

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www.hornbyworkingmensclub.co.nz17 Carmen Rd ph 349 9026

Members, guests & affiliates welcome

RENEW YOUR MEMBERSHIP NOW!

CO

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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

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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)

Trades & Services

CHECK OUT

OUR NEW WEBSITE

FOR SOME FANTASTIC

WINTER SAVINGS

Cracked tiles?Dirty grout?

Old or mouldy silicon?

Brett Ph 03 358 5105 / 027 746 7632Steve Ph 03 337 1358/ 022 395 6632

www.groutpro.co.nz

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.

EXCAVATION

PHONE327-9522

• Driveways• Foundations• Section Levelling • Insurance Work

ELECTRICAL & HEATPUMPS. Full service including pressure test $60. Affordable electrical services, wiring alterations & repairs. Ph 326 4992 or 0274 329755.

FENCE PAINTINg Staining Quality at a reasonable price. Free quotes. Phone Warren today on 980-1676 or 027 2014713

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

gLAZIER Window repairs, pet doors, new glazing, double glazing, conservatory roofs. Experienced tradesman. Call Bill on 981-1903 or 022 413-3504LANDSCAPE CONSTRUCTION Lawns, paving, water features, irrigation, planting, decks, driveways, kerbing, ponds, retainer walls, fencing. Free quotes, Phone Tony 021-034-8555OVEN 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 8542

STEELcut to lengthBuilding Structural Steel

STEEL CANTERBURY LTD6 Cable St, Sockburn

P 943 6525 F 943 [email protected]

Full range of black, primed & galv.

Products: Pipe, Box, Angle, Flat, P.F.C. Re-Bar & Pre

Drilled Base Plates.We can supply cut and deliver

Mon-Friday 8-4.30 Sat 8-12pm

Trades & Services

PLASTERER SOLID both ext & int work, Scottish Tradesman with over 30 yrs experience, FREE Quotes, ph Donald 354-5153 or 021 023-26186

PLASTERER Available for interior plastering, walls & ceilings, earthquake repairs, extensions, skim walls, ornate cornice, 15 yrs exp, ph 021 266 4848 or 03 967 1322

PLUMBER ALF THORPE PLUMBING Certifying Plumber for all types of plumbing, maintenance, spouting, alterations etc. Phone 352-7402 or 0274-350-231

PLUMBER For prompt service for all plumbing maintenance, repairs and alterations. Phone Michael 364 7080 or 027 438 3943

SPOUTINg CLEANINg Spouting Unblocked, Cleaned Out and Flushed Out. Also Full Handyman Services Available. Call Trevor 384-3435 or 021 043-2034

STONEMASON 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 027 601-3145

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

DRIVEWAYS & PAVINGFREE QUOTESProfessional, friendly

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

Trades & Services

DRUM Lessons All ages, beginners

to advanced. Registered

Primary Teacher.

Ph Ian 021 502 288

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

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

A+ Household effects, fridges, freezers, washing machines, ovens. Good cash paid. Ph 022 0891 671GOOD PRICES paid for estate lots, antiques and good quality furniture, Ph Rick 347 4493 or 021 376 883GOOD PRICES paid for estate lots, antiques and good quality furniture, Ph Rick 347 4493 or 021 376 883RECORDS and TURNTABLES WANTED, 7” eps, lps, any amount rock, pop, blues, jazz etc. Top prices paid. PennyLane 430 Colombo St Sydenham 7 days ph 366 7410 TOOLS Garden, garage, woodworking, mechanical, engineering, sawbenches, lathes, cash buyer, ph 355-2045

Wanted To BuyT.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 383-1448VHS VIDEO TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655WATERBLASTINg Quality Job, Quick Service by skilled tradesman, Ph Richard Severin at Jet-X 0800 538 969 Free quotes, visit www.jetx.co.nzWINDOW CLEANINg Average 3 bdrm house inside or out $40. Both $70. Phone Trevor 344-2170


SUPER 15 RUGBYaction LIVE on 5 T.V’s

ST ALBANS

Phone 355 0218305 Cranford Street

Email: [email protected] - Friday

$12 LIGHTLUNCH

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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.

FCPP270

4

FreshChoice Parklands60 Queenspark Drive, Christchurch. Phone 383 1004.Open 7am-11pm, 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!

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

FreshChoice.co.nzFFFFFFFFFFF FreshChoiceNZ

pegasus post 27-04-15

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