Pegasus Post 15-12-14

BY KYLE KNOWLES

The new sites for east Christchurch’s two biggest high schools have been narrowed down to two.

Burwood Park and QE II Park have been identified as the two potential sites for Shirley Boys’ High School and Avonside Girls’ High School.

In a statement released by Shirley Boys’ last week it said details are yet to be finalised but the sites have been looked at.

“The ministry is yet to finalise how the schools would be located on either site, but is considering the northern section of Burwood Park and an eastern section of QE II Park.”

Shirley Boys’ principal John Lau-renson said he was happy with the

two locations identified and was relishing the prospect of building the new school.

“We’ve worked through a pro-cess to get here which started many months ago with more than 26 possible sites. We worked through a checklist including transport op-tions and access to the site, location of population, where future popu-lation growth is going to occur and geotech reports.”

• Turn to page 2

Making a difference

The classic Xmas meal – p16

Flood-protection plan upsets residents – p3

Avonside,Shirley schools’ sitesrevealed

PEOPLE MINDED: Sylvia Smyth is one of a number of people trying to make a difference in New Brighton. She also has a background of helping others throughout Asia with aid work (above).• Reporter Kyle Knowles profiles her on pages 4-5• Christmas at New Brighton, pages 11-13

Have your sayWould you be happy with Shirley Boys’ and Avonside Girls’ locating to Burwood Park or QE II? Email in 200 words or less to [email protected]

Tues

dayGLTu

esda

y FoodChristmas dinner had a lovely lifeB

UYING free-rangemeat is an ethicalchoice so theChristmas treats onmymenu this season

include New Zealand farm-raised pork and turkey fromfarms “down by the SouthernAlps”. The venison isn’t totallyfree-range, meaningwild. Itcomes from deer that roamhappily in their clean greenpastures in Hawke’s Bay. Andthe crayfish that freely wanderour sea floors would have somecooks arguing that its flesh is not

‘‘meat’’. But they haven’t seenthemeaty-sized cray inmyfreezer. It is definitely a festivedish.I chose a ham from Freedom

Farms because the companybelieves in traceability fromfarm to plate. There are no

cages, crates or pens on itsfarms and the animals enjoy anoutdoor lifestyle that probablyaccounts for the full flavour andgreat texture of the ham.Similarly, the bird fromTurkeyville, home of the Crozierfamily and 20,000 plus white-feathered turkeys, was free torange and forage for foodoutside but was also suppliedwith amixture of natural grains,some of which were home-grown.Champagne ham is the name

given to a leg ham that has had

most of the bone removed,leaving the hock to provide thetraditional shape. This makes itvery easy to carve.Store vacuum-packed hams

in the refrigerator in theprotective packaging until readyto glaze. If the ham is to beserved hot, first remove the skin,brush it with a glaze and cook at160C for about 10minutes foreach 500g. If it is to be servedcold, glaze then cook at 180C forabout 45minutes. During bothmethods of cooking, brushwithmore glaze three or four times.

To prepare a live cray, chill itto between 2C and 4C until it iswell asleep. Thenwith a sharpinstrument, spike it between theeyes or in the chest. Fill a largesaucepanwith salted water andbring it to the boil. Reduce to asimmer, put in the cray and cookfor about 10minutes, until theshell turns orange. Remove andplunge into cold water.Whencold, drain again and store in therefrigerator, until ready to use.Cooked crayfish deteriorates iffrozen for too long— freezethem raw.

RECIPESTROPICAL GLAZEDHAMI used Anathoth Farm’sTropical Jam for the glaze. Itcontains passionfruit seedsthat add character to topping.

8kg semi-boned FreedomFarms Champagne ham1 cup tropical jam10-20 whole cloves1 tbsp each: lightly toastedsesame seeds, fennel seeds

Preheat oven to 180C. Cut skinaround shank end, about 8cmdown from top. Starting fromthicker end of ham, carefully runclean fingers under the skin andgently remove. Leave shank endintact. You should finish with asmooth layer of fat.

Line a baking pan with foil.Place ham on top. Using the tipof a small sharp knife, score fatdiagonally across face of ham,about every 2cm. Turn ham andrepeat scoring at right angles.This will produce a diamondeffect. Sometimes the fat willsplit during cooking but in theend it will look rustic.

Brush a good coating of jamover ham. Bake on a high rackfor about 45 minutes, turningand brushing with more jamevery 15 minutes. If you wantthe top to look more rustic, turnon grill for a few minutes tosizzle fat. Remove from oven.Stud top with a few cloves andsprinkle with seeds.

The shank end may be tiedwith flax and garnished withholly. An 8kg ham will provide40 people with a buffet meal ordinner for 20.

ROAST TURKEY WITHSTUFFING MUFFINS4.5kg free-range turkey2 tbsp flaky sea salt1 tbsp freshly ground blackpepper1 each: medium onion, lemon,quartered3 bay leaves6 cloves garlic75g butter, softened3 tbsp low-salt soy sauce1 tbsp sherry

Rub turkey inside and out withsalt and pepper. Refrigerate,uncovered, for 6-8 hours.

Preheat oven to 200C. Placea rack in a roasting pan. Add 3cups water. Stuff turkey withonion, lemon, bay leaves andgarlic. Place some in neck cavityas well.

Tuck wing tips underneath.Tie legs together with string.

Place turkey on rack. Rub

with half the butter.To make glaze, combine

remaining butter, soy sauce andsherry in a saucepan. Heat untilbutter has melted. Brush turkeylightly with glaze.

Reduce oven temperature to160C. Roast turkey for about 30minutes. Baste with pan juices.Baste again lightly with glaze.

Continue roasting andbasting every 30 minutes. Tentwith foil if it starts to colour toomuch. Roast until juices runclear when a knife is inserted inthigh joint, about 2 & 1/2 hours.

Cover with foil and a heavytowel. Rest for at least 30minutes before carving. This willensure juices are distributedevenly throughout meat.

— Serves about 10.

STUFFING MUFFINSPrepare ahead and cook whilethe turkey is standing.

3 tbsp each: olive oil, softenedbutter1 large onion, diced2 tbsp each: mixed driedherbs, chopped parsleySalt and freshly ground blackpepper to taste2 apples, cored and diced1 cup craisins400g loaf day-old slicedwholemeal bread2 eggs1/2 to 1 cup good chickenstock

Preheat oven to 200 C. Butter a12-hole muffin pan.

Heat oil and butter, untilsizzling. Add onion and sauteuntil softened. Add seasonings,apple and craisins and cookgently until the apple is justtender.

Remove crusts from bread.Cut into 1cm cubes. Add toapple mixture.

Combine eggs and a half cupof stock. Add to mixture, addingmore stock if too dry. Form intoballs to fit muffin holes. Bake for15 minutes, until golden.

— Makes 12.

ROAST VENISONWITH SPICY PLUMSAUCEI bought this venison online atwoodburnvenison.co.nz

Spicy Plum Sauce:8 Black Doris plums or similar,stoned and chopped1 cup red wine2 star anisePinch cayenne pepper2 tbsp honeyVenison: 2 x 320g farmedboneless venison tenderloins8 cloves garlic, crushed1/4 cup each: thyme leaves,red wine, extra virgin olive oilPinch ground all spiceFlaky sea salt and freshlyground black pepper to tasteExtra olive oil

To prepare sauce, cook plums inwine, spices and honey untilvery soft. Remove star anise.Puree, then sieve.

To roast the venison, firstplace in a large plastic bag. Addother ingredients except extraolive oil. Move meat around so itis well covered. Refrigerate forat least 8 hours, turningoccasionally.

Return meat to roomtemperature.

Preheat the oven to 200C.Discard marinade and pat meatdry. Sprinkle with freshlyground black pepper.

Heat about 2 tablespoons ofextra olive oil in a non-stickfrying pan suitable for hob andoven. Brown meat on all sides.Place in oven and roast for 20minutes. Remove, cover looselywith foil and rest for 10 minutes.

Great served with crispyroast potatoes, steamed greensand the plum sauce.

— Serves 6.

CRAYFISH WITHHORSERADISHSAUCESauce: 1 & 1/2 cups milk3 tbsp each: butter, flour2 tbsp horseradish cream3 tbsp white winePinch each: salt, cayennepepper1 egg yolkCrayfish: 2 cooked crayfish,

about 450g eachTopping: 1/4 cup fresh whitebreadcrumbs2 tbsp melted butter

To make the sauce, heat milk tojust below boiling point. Meltbutter in a saucepan on low andstir in the flour. Stir inhorseradish cream.

Remove pan from heat andgradually whisk in warm milk.Return pan to the heat and bringto the boil, stirring continuously,until thickened. Stir in wine, salt,cayenne and egg yolk. Heatthrough but do not boil.

To prepare crayfish, use asharp, heavy knife and halvecrayfish down the centre back.Ensure feelers are notdamaged.

Remove meat and pull outvein. Discard mustard-colouredsubstance from body, washshells and place on a bakingtray. Break up meat and add tothe sauce and warm throughgently.

Place back into shells andsprinkle with combined toppingingredients. Cover feelers andtails with foil so they do not burnunder grill.

Preheat grill. Cook crayfishfor about 7 minutes, untilcrumbs are golden.

Great served with lime orlemon wedges.

—Serves 4 as a light meal/starter or serves 2 as a main.

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▌▌NEW ENTRANTS

Rylan Edwards

�� Has your child re-cently started school? Send your pho-tos to [email protected].

Kate Burgess

Benjamin Maley

These pupils started at Banks Avenue School in term 4.

Arya Murugesh

• From page 1Mr Laurenson said the school’s recom-

mendation was now in front of Minister of Education Hekia Parata and it would be up to her to make the final decision.

The school said it is currently working with authorities and when a final decision is made next year a consultation process will take place.

“It is expected that when a final site is cho-sen, the public will have an opportunity to ex-press their views on any development through the normal resource consenting processes.”

There was hope from groups in east Christchurch a new aquatic facility would be placed on the QE II site.

Mr Laurenson said a precedent has al-ready been set around Christchurch with the Riccarton Library and the Graham Con-don pool in terms of a mixed facility.

He said he would welcome any commu-nity facilities to be used by both the public and the school.

It is anticipated that work on the school buildings will start in 2016 and be complet-ed for the 2018 school year.

Schools’ sites revealed

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THE GIFT OF GIVING

&McMaster HeapVeterinary practice

Recently my son Isaac and I had the opportunity to visit a kindergarten and share with young children our love of animals and what they mean to us. Lola was part of our entourage, as was my niece Olivia and 81 year old friend Jean. In true black Labrador style she was super friendly, attentive to these children’s needs letting them cuddle and touch her and hanging out for any food that came her way. We arrived with pet gift packs, lots of sports equipment for the kindy, Isaac’s beloved books to read to the children and leave with them and morning tea. We arrived excited to meet these children and share our knowledge on the value of a pet and we left inspired and motivated to keep in contact with these children.

Many children never come into contact with pets and Isaac and I firmly believe that “ Life is better with a pet” and that they deserve our undivided care, attention and unconditional love. Sadly in my line of work as a vet, I do see occasionally animals that are neglected, sad and often in pain. Steve and I do everything we can to provide this pet with immediate care and try to then educate the owner on how to better care for their special pet. It’s not always easy and sometimes the outcome is not what we are after, but it doesn’t stop us trying. Deciding on the right breed of animal for your family is crucial to the success of that animal enhancing your family life.

Isaac and I also have a very strong sense of community and helping others in need. We really enjoy giving hope, making people laugh and doing special things for them that they don’t expect. Isaac is right behind KidsCan, which provides breakfasts and lunches for hungry children in schools and through Samaritan’s purse, Isaac has placed 2 water wells in African communities. As Isaac has often said, if everyone just did a little the entire world would have a lot!

Spending a morning with these kindy kids was hugely rewarding for all of us. We read books, played memory card games, painted and made things out of playdough, kicked soccer balls around and I spent a lot of time talking about my faithful companion Lola. The children were an absolute pleasure to be around, sharing stories of their pets and what were their favourite animals. They loved being read to and enjoyed playing soccer with Isaac.

We hope to continue our relationship with this kindy, supporting these children and providing learning resources where we can. Isaac and I have a lot to offer and really enjoy spending time and teaching young children new things.

MERRY CHRISTMAS TO YOUR FAMILIES AND YOUR PETS.“We strongly believe in the power of family and our entire family cares for and loves every family pet.”

Dr Michele McMaster

Lola

▌▌ IN BRIEF

Road works completed Repairs on Shirley Rd are finally finished. The finishing touches are being put on the road, which has been plagued by traffic cones and delays since the three-staged road works started in March.There is some additional work that will take place next year when a culvert is renewed. A start date for this is yet to be an-nounced.

Scholarships awardedTen pupils from Linwood Avenue School were awarded 2015 scholarships for service to school, excellence in effort and attitude, academic progress and citizenship. They were donated by Mitre 10 Ferrymead and Eastgate Mall. The recipients were Cruz Walker, Emily Hickling, Jayden King, Reine Pene, Rico Lemalie, Summer Rowe, Taliyah Morton, Tessa Toombs, Vegas King and Xavier Talatonu.

Possible light upgradeThe New Brighton Rugby Club has asked the Burwood-Pegasus Community Board for permission to upgrade the floodlights at Thomson Park. The club owns and maintains them but they are old and the club has asked to upgrade them so they can use the rugby grounds for training purposes. A report prepared by council staff recommended the board support the upgrade of the lights at tonight’s meeting. The lights would only be turned on a maximum of four nights a week in the autumn and winter months between the hours of 4-9pm.

• More briefs, page 5

BY KYLE KNOWLES

Banks Ave residents are upset about plans to remove trees along Dudley Creek.

The city council’s preferred option for flood protection along the creek, which runs adjacent to Banks Ave, will mean the removal of a number of trees and the widening of the creek.

Consultation closed on the preferred options for flood pro-tection along the Dudley Creek on November 26 and of the 22 submissions from the Banks Ave area only one agreed with the city council’s preferred op-tion.

Of the submissions, 12 dis-agreed with the option and 10 of those were strongly against the plan. One agreed and the remaining submissions were neutral.

Three Banks Ave residents gave deputations to the city council last week before the council had voted.

Mayor Lianne Dalziel (inset)said the residents have given the city council a lot to think about heading into the vote.

“None of the options are easy options. But you’ve clearly given us some food for thought.”

Banks Ave resident Yvonne Lennon said the community felt left out of the loop and did not get a proper consultation.

“We’ve been left feeling alienated and unheard in spite of assurances of full consultation.

“I don’t feel we’ve been well served in the submission docu-ment that we’ve been given and that we were given two options, naturalised or engineered river banks. Those of us that don’t want this to happen in Banks Ave

don’t want either of those.”The city council was expected

to accept option two and proceed with the flood protection plan but said it will continue ongo-ing engagement with Banks Ave residents throughout the design

process and before any work is started.

The preferred option is estimated to cost $42 million. The other two options are estimated at $60 million and $90 million.

Plea to save riverside trees

FOR THE CHOP: Banks Ave residents are fighting to have the trees on the street saved. PHOTO: GEOFF SLOAN

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What is the safety partner-ship?

So it’s an organisation I work for in New Brighton. I’m just a member of the partnership and it works in collaboration with lots of different groups in New Brighton. The whole idea of the partnership is to have police, the city council and businesses working together. It is to make sure things tick over and things are progressing as well as mak-ing sure everyone feels included in the process.

You are also with Renew Brighton?

Yes. I’m the co-ordinator for Renew and I’m the only mem-ber of staff. Renew Brighton is a charitable trust and it’s basically me and the board trustees.

What do you do in that role?

Our whole role is to con-nect the people in Brigh-ton. I don’t do much with residents directly but work with community groups. There are 100 groups from North New Brighton to Southshore. Renew Brighton doesn’t have an affiliation with one group or population and we see ourselves adding value to those community groups.

How long have

you been doing that?I took on the role six months

ago.What have you been working

on in that time?Renew has been going

through a period of change since the former co-ordinator left. We got the community together and asked the groups how Renew

could work for

them and what we could do to help. We’re really transparent about the resources we have and asked how we can connect with the community. We’re really clear about what we want to achieve and we have core proj-ects and emergent projects.

What are those projects?The first core project was

a central data point which is a single source of informa-tion about what is going on in Brighton. That was the first thing the community groups wanted. Second was a map of all the businesses in Brighton and what they’re doing. The last thing was setting up network-ing forums for all the com-munity groups in Brighton. The emergent projects are ones that come along as issues arise. When they do I pull all the relevant groups together and set up meetings for those issues to be resolved.

Committed to bring outSylvia Smyth is on a mission to make New Brighton one of the best communities in Christchurch. She is the co-ordinator of Renew Brighton and is part of the New Brighton Community Safety Partnership. Reporter Kyle Knowles spoke to her about her role and the work she has been involved with around the world.

DRIVEN: Sylvia Smyth of Renew Brighton has always been drawn

to working in communities.


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Preschool, Nursery and Kindergarten

“Come down and have a look around, we have an open door policy, and look forward to meeting you and your child”.KAREN BYRNE

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We work on a high teacher to child ratio with 80% plus of our teachers qualified.

We offer 1 to 3 days no charge (conditions apply) using 20 hours ECE for 3 year olds, and offer the option of 1/2 days in our nursery.

We pride ourselves on our strong professional relationships with whanau and tamariki; this was highly commended in our last

Education Review Office visit.

Opening Hours7.30am-5.30pm Monday-Friday

30 Lake Terrace Rd (off Burwood Rd), BurwoodPhone (03) 383 47 57E: [email protected] • www.kidsandco.nz

Bottle Lake Preschool 1 Pohutakawa CrescentPhone (03) 387 0684

Karen Byrne, owner of the popular Lake Terrace Preschool in Burwood, has recently expanded her operation to provide another quality preschool facility in the area.On November 3, Karen took ownership of the Kidicorp ABC Tumara Park and the adjacent Tumara Park Two preschools in Pohutakawa Crescent, launching them as one outlet with a new name, Bottle Lake Preschool, and a new philosophy.While still being developed, by 2015 it will comprise a separate nursery where babies and children aged 0-2 are lovingly nurtured, a separate preschool and kindergarten for ages three and a half to five or six, across the two sites. In preschool the children learn social skills, self-reliance, routines, as well as self-caring, for which they get the care and support they need. The kindergarten supports the children’s transition to school. Centre manager is Sandra Gallacher and there are 12 permanent teachers, who are either fully qualified or are in training, as well as a team of experienced relievers, with the aim being to create consistency for the children.When the pre-school area is developed the ratios will be above the required number of teachers. This enables the children to form those all-important attachments. As at Lake Terrace, building strong relationships between the parents and the teachers is also seen as vital, with the teachers respecting the fact that parents know what is best for their children.Connecting with the community is another key aspect of Karen’s approach that is being developed at Bottle Lake, with connections being made with local schools, libraries and Plunket.Bottle Lake Preschool offers 20 hours free ECE for up to three days a week, with six-hour sessions available, which many parents have wanted.They have an open-door policy, so parents can drop in at any time to have a look round the facilities and meet the teachers.

• Bottle Lake Preschool is at 1 Pohutakawa Crescent, phone 387-0684.

New owner, different philosophy for Burwood preschool

Aimee

Fabiana

Tracey

Isabel

Anita CindyCasey

EmilyDee

Kirsten & Rachel Sandra

What has attracted you to working in New Brighton?

That’s a good question. All my working life I’ve been involved in community work and I’m really motivated and enjoy working in a local community. Before this I worked for the city council and was a community strengthening officer for Brighton. I love the community and it is on the upward trend.

What would you like to see happen in New Brighton?

I would love to see more general collaboration between groups in Brighton. I really learnt a lot at the city council and from that bird’s eye view I saw a really strong sense of place and the community really cares for the area and money can’t buy that engagement. There needs to be more collaboration and peo-ple working together to make the best use of time and energy. That’s my vision and that’s Renew’s vi-sion, to make it a brighter area.

Have you always been a com-munity-minded person?

Yeah I have a master’s degree in public health from Monash Uni-versity in Melbourne, and I have spent time in Asia doing inter-national development work. I’ve worked in Vietnam with the Unit-ed Nations and other international non-governmental organisations (NGO). I’ve also lived in China do-ing volunteer work. I speak a bit of Vietnamese and Chinese so yeah I have always been involved in com-munity work.

What did you do with the UN?

I worked with the UN doing aid work which was working with HIV aid. I also started a little NGO in Vietnam in an orphanage. I was also the country director for an NGO working with kids in Viet-nam. The office was in New York and I was its rep in Vietnam.

Any other jobs?I started in an ice cream and

flower shop which was in the CBD called the Land of Milk and Honey and I worked for the 24/7 youth network.

Why did you decide commu-nity work was for you?

I love it. For a start you get to work with people. The very nature of the work is with people and I

love it which is awesome. It is al-ways such a privilege to do a job that you care about. I am really motivated by issues and I choose jobs that I can make a difference in and I’m very lucky I get paid to do it.

Is it rewarding?It’s super rewarding. That sense

of purpose is really strong and there is a feeling Brighton has hit the bottom and now people are feeling it is bouncing back up so for me I feel like we’re at this point in Christchurch we can shape the way the city looks in the future. There are so many opportunities to make a change for people in Christchurch. It is an exciting time

and Renew Brighton hopes to be a part of that.

Did working overseas give you a better understanding of work-ing in a community?

Yeah I think that my point of view has changed and I view things in lots of different ways now. The communities I have worked in overseas are less materially wealthy than New Zealand but they have really strong communities and families. I could do community de-velopment anywhere in the world and it would be positive. That work taught me that when you leave home, elsewhere acts like a mirror and you see what could be done in your own community but I’m definitely from Christchurch and I care deeply about it and I care so much for Christchurch.

Did you grow up here?I’m from Christchurch. I grew

up in Lyttelton and then moved to Spreydon and all over the city re-ally.

Were you here for the February 2011 earthquake?

I was actually in my last week of work in Vietnam and got a call from sister saying they had anoth-er earthquake and I freaked out for half an hour, then I watched all the images on my laptop and realised the city was never going to be the same.

So right then you knew you were coming back to try make a difference in the community?

I think so. It was a pretty imme-diate and a pretty gut response.

the best of New Brighton

SUMMER FUN: Sylvia walking the Rapaki Track with one of her best friends from Le Thi My Dung, Vietnam.

Speed limit changesSpeed limits on a number of roads are expected to be changed tonight at the meeting of the Burwood-Pegasus Community Board. Speed reductions have been recommended on sections of Prestons and Marshland Rds while a section of Frosts Rd has had an increase in speed recommended.

Brigade to the rescueThe New Brighton Fire Brigade is going to help out watering plants at the Harold Henry Park in Bexley this summer. The plants were put in at the end of the planting season but watering them has proven difficult. The fire brigade has, however, come on board to help keep them alive over summer and will be using it as a training exercise. The first watering took place after the New Brighton Santa Parade on Saturday.

Roy Stokes Hall groupA group has been set-up to look at issues surrounding the Roy Stokes Hall and its potential closure at the end of 2015. Renew New Brighton’s Sylvia Smyth said the group has been established to keep a watchful eye on the hall and the other facilities that could be potentially re-used by the community when Central New Brighton School ceases to be used by the new Rawhiti School at the end of 2015. She said the group was there for the community to come to if they wanted to know anything about the hall. Anyone with queries can email Ms Smyth [email protected]

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A Linwood College student has won a business award for tech-ing people to climb over walls.

Jacob Barber won the Gal-lagher Award for excellence in social enterprise last week with his business, Ventus Academy, at the National Awards for The Lion Foundation Young Enter-prise Scheme.

Ventus Academy promotes and trains people in the arts of parkour and free running.

Parkour is a street sport which involves moving from one place to another in the most efficient way possible which can include jumping and climbing over anything and everything.

At the awards ceremony the judges said Jacob was motivated by a desire to create a sustain-able business but also offer young people the opportunity to

engage in physical activity that gives them confidence.

He has been training people in the community, schools

and prisons and promoting Ventus via performances and photo shoots and now has a team of instructors.

The criteria for the award was the company that best dem-onstrates its support for the community. In particular those which recognise social chal-lenges and use entrepreneurial principles to organise, manage and create a positive change in the community.

A group of St Thomas of Canterbury College students won three top prizes for their business innovations at the same awards night also.

Chariot Brothers, a group of entrepreneurs, was awarded the Unitec Award for excellence in enterprising technology, the Movac Award for high growth potential and the Ministry of Business, Innovation and Employment Award for excellence in economic sustainability.

WIN: Jacob Barber giving his acceptance speech at the awards.

Excellent business earns student award

BY KYLE KNOWLES

Two Parklands teenagers are taking on the ice hockey world this week and they just happen to be sisters.

Phoebe and Eliza Thompson are in Australia playing for the New Zealand under-18 women’s development side taking on the Aussies in a five-match series.

For Eliza, 16, this is not her first crack at international ice hockey being in the side last year that beat Australia 3-0 in a

four-match series.Phoebe, 14, is making her de-

but in the black shirt and father Simon Thompson, who is also the team manager, said she was surprised to make the team.

“Eliza was fairly sure she’d make it. But Phoebe was very surprised and absolutely delighted. Being the manger I had the team list and she wasn’t expecting to see her name.”

Eliza took up the sport after a suggestion from an American friend six years ago and has

embraced the sport.“The first time she came off

the ice her face was glowing,” Thompson said.

The team first headed to Auckland last week for a training camp before flying over to Mel-bourne for the games on Friday.

Thompson said he was proud of his two girls and it was rewarding for the training and effort they put into their ice hockey.

Eliza has played for the Can-terbury women’s ice hockey team

this year and Thompson said she has aspirations of playing for the Ice Ferns, New Zealand’s national team, in the future.

Thompson said the coaches have spotted Phoebe as one for the future and being a 14-year-old in an under-18 team shows she has the potential to make national sides for years to come.

The two sisters were helped out with costs by the Burwood-Pegasus Community Board with $500 funding each from its Youth Development Fund .

Sisters take on international ice hockeyMonday deceMber 15 2014PEGASUS POST 7

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WINNER: Tomairangi Harvey (second from left) of North New Brighton won the Te Puni Kokiri Whakatipuranga award at the Outlook for Someday film awards for her film, “Te Ao o te Tuturuatu,” and its indigenous perspective on sustainability. She is pictured here with Marty Rogers from Te Puni Kokori and film-makers James Napier Robertson and Dan Hern.

Readers respond to the Burwood-Pegasus Community Board’s Nga Puna Wai submission and the Metro bus changes.

To have your say email [email protected].

• Heather Kimber, of Parklands:I am against the Nga Puna Wai facility

because it is just too expensive. I live in east Christchurch and there is too little for people here to do, especially the young ones. There are no swimming facilities and I am against the money being spent in Hillmorton. We are absolutely starving for something for them to do. We exist. We are part of Christchurch too. It’s just heartbreaking what we don’t have. With the loss of QE II, I could cry. I remember my daughter running in high school at the track there and losing the pools and the hydro slides - that’s all gone and it’s just all so sad.

• Marion Peters, of Avondale:I am in full agreement with Bette Mackay’s

letter in the Pegasus Post on December 1.A 12-minute direct bus into New Brighton

Mall will now take 42 minutes. How idiotic is that? Why change to a second bus when the No 80 could still be diverted from Bower Ave and turn towards New Brighton to get to Shaw Ave and Hawke St. We now have added stress in making any appointments with our doctors/dentists/legal businesses and WINZ, all because of an unnecessary 30-minute wait for a second bus. The original 12-minute bus trip was not broken, so why make such a drama-filled change? Fix it Metro ... elderly or disabled passengers are really disadvantaged, especially if there is no decent and covered bus shelter. Why is this changing to a second bus so important to the bus company?

▌▌READERS’ LETTERS

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Website: www.nickywagner.co.nz

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Phone: 03 365 8297Address: 103 Salisbury St, Christchurch 8013Email: [email protected]

Thank you to the people of Christchurch Central. I am delighted to be re-elected as your Member of Parliament.Be assured that regardless of your politics, I am ready and willing to work for anyone and everyone in the electorate.

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BY BRIDGET RUTHERFORDA group of Cantabrians are getting into the festive spirit by adopting a family for Christmas as part of a charity project.

The project involves buying a less fortunate family food, decorations and presents.

Volunteers were given a suggested list of food and presents along with each fam-ily member’s age and interests as a guide.

Project organiser Cilla Glasson said she had run the project alongside The Salva-tion Army prior to the Febru-ary 2011 earthquake and it had been successful.

She had received a number of requests to repeat it which prompted her to run it again.

Mrs Glasson has done char-ity work with food aid group 0800 Hungry and got in touch with them to join the cause.

Volunteers at 0800 Hungry provided a list of families who they thought would be best suited to receive the Christ-mas goods.

The Salvation Army also jumped on board.

Meanwhile, Mrs Glasson emailed around to see who would be interested in the

project, and had 50 volunteers sign up.

“I was very impressed by that,” she said.

The volunteers are buying the goods and will deliver them to their allocated family or to The Salvation Army depot about a week before Christmas.

Mrs Glasson said it was good to do something for other families who were less fortunate.

“It’s nice to be able to give to

other people.”She said a lot of the receiv-

ing families were from the eastern suburbs and they were all extremely grateful.

Some present sugges-tions were Spider-Man toys, the movie Frozen on DVD, make up, toiletries and petrol vouchers.

If anyone would like to donate food or presents to families this Christmas they can contact The Salvation Army.

Helping to spread the Christmas spirit

‘TIS THE SEASON: Project organiser Cilla Glasson shows some of the gifts she will give.PHOTO: GEOFF SLOAN

▌▌FLAME FILES

BY MARK THOMAS - FIRE RISK MANAGEMENT OFFICER

Kitchen fires have featured again this week with three attended and as nearly always someone ended up in hospital with flash burns. This happened last Saturday night in a house in Linwood.

My broken record message yet again. We keep on seeing people ei-ther getting burnt or suffering from smoke inhalation when trying to handle a fire that has got too large.

The message remains the same, Stay with your stove top cooking throughout the process. Use a lid, oven tray or damp towel over a pot on fire but only if you’re confident enough in your ability to manage this safely, without burning your-self.

If not, or if the fire gets too large, too soon, for goodness sake back out, shut the door, get everyone out of the house and call us.

Also arson features again with the scorched earth of Avonside fur-ther attacked in the early hours of last Friday, this time in Acland Ave.

I’ve got a theory that many of these fires are set by the same people. This is based on the fact that the majority of offenders I’ve met and spoken to when conduct-ing home fire safety training in our jails are not the least bit interested in lighting things.

Fight fire only within your ability


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New BrightonChristmas at

The summer season’s activities

� lling the streets with the amazing acts also on show in the city, and only two weeks later, Waitangi weekend is also packed with fun. On February 6 is the New Brighton Family Fun Day. ‘I Love New Brighton’ is the place to take the children, and the following day

the fourth annual New Brighton Sandcastle Competition is scheduled.

If that weren’t enough, the Coast to Coast race will be � nishing in New Brighton on Valentine’s Day; the same day as their annual Love Market, held in honour of late local musician, Pete Love.

It’s straight after New Brighton’s Christmas Parade, but it’s already time for Martha Baxendell and the rest of the team at the New Brighton Project to start preparing for

the rest of the suburb’s summer season’s activities.

From parades to buskers, from markets to music, New Brighton has something for everything this holiday period. To keep up to date, like the project’s Facebook pages: www.facebook.com/NewBrightonProject and www.facebook.com/NBCommunityMarket.

The Seaside Market is the perfect place for last-minute Christmas shopping with a great range of art cra� s and gi� ware. � e � nal market

for 2014 runs from 10am to 2pm on Saturday, December 20, accompanied by the music of Christmas carols from the New Brighton Silver Band and then the Petite Music Box.

As well as the Christmas period, the team at the New Brighton Project is already planning heaps of exciting activities for the rest of the summer holidays. � e Seaside Market will reopen weekly on January 17, and the Metropolitan Pipe Band will be on hand to pipe in the New Year for the project and the locals. On January 24, the Buskers’ Festival comes to town for the weekend,

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New BrightonChristmas at

� e carpark for his own business, Paper Plus, has been repaired, and it’s a story that is repeated across New Brighton.

Although the recent road works could be seen as a hassle, Blair thinks it is a sign of progress and he recognises the positive attitude and ‘buzz’ across the suburb as new businesses open, and the Seaside Market which runs on Saturdays becomes more and more popular, bringing visitors into the area. � ere is a de� nite forward momentum, he says. � is is re� ected not just in all the family friendly activities, such as the Sandcastle Competition and the Christmas Parade, but in the fact that new retailers such as Brighton’s Better Butchers and BearLion Foods are opening up.

� e coastal suburb has always been at the forefront of change, from housing the � rst lifesaving club in the country to being the only place in Christchurch o� ering Saturday trading. Now it seems more exciting times lie ahead for New Brighton.

He believes that the tide is turning – a� er the damage caused by the earthquakes – at last.

� ere is signi� cant redevelopment taking place. � e former Hammer Hardware building is being renovated, ready for new tenants, and carparks are being restored and beauti� ed.

New Brighton ProjectSignificant redevelopment

taking place

The coastal suburb has always been at the forefront of change from housing the first life saving club in the country to being the only place in Christchurch

offering Saturday trading.

Market day

Business owner and New Brighton Business Association member Blair Hughes is thrilled by the changes he sees happening in New Brighton, and recognises that it is a result of the hard work of locals and some landlords in the seaside suburb.


New Brighton

By the end of 2014, everything will be ready for the two new storm water pump stations and storm water pipes in New Brighton’s Owles

Terrace, aiming to reduce � ooding. Outfalls to the Avon/Otakaro will be sheet piled, with pumping/dewatering equipment in place, pre-cast walls ready for the underground pump stations near the boat ramp and at Beresford St, and existing pipes realigned. With 150 metres of big storm water and outfall pipe to go in the ground, expect to see plenty of activity in 2015.

Otto Lona, who works for SCIRT’s McConnell Dowell team on the Gayhurst Rd bridge, hard at work. The new bridge for cars will be ready by the middle of 2015. In the meantime, there is a temporary foot and cycling bridge in place.

SCIRT’s Fulton Hogan crews have completed kilometres of new pipe in the area in the past year with most wastewater pipes installed and North New Brighton’s Keyes Road roundabout work fi nished and road resealed.

Storm water pipes ready to be installed by SCIRT’s Fulton Hogan Owles Terrace team, near the river and pre-cast concrete storm water pump station walls. Less fl ooding locally is the aim of these structures and piping networks.

Bridges ready for 2015SCIRT is currently completing relatively minor repairs to the Bower bridge, Wainoni Rd, with the more substantial repairs to South Brighton’s Bridge St bridge on track for completion by mid-2015, same time as the new Gayhurst Rd bridge, another helpful link for eastern suburbs residents. Anzac bridge timing is still to be con� rmed.

Pages Rd’s big change for improved wastewaterBrighton people have shown amazing tolerance as roads leading into the area have been under repair seemingly forever. Pages Rd, Anzac Rd to Breezes Rd, will go back to two-way over the Christmas/New Year but will be back to one-way, city-bound only this time, January 12, for major pipe installation. A second piece of one-way system from Breezes Rd back to Shuttle Drive will begin in February. Watch for electronic warning signs. Massive pipe connecting both sides of the river� is time last year, Bower Avenue and New Brighton Rd was lined with pipe. � is year, the big pressurised wastewater pipe along Bower Ave is in the ground, running from Ascot Reserve and the new pump station on Beach/Frosts Rd corner, down Bower Ave under the river and along Anzac Dr. Di� culties with directional drilling the pipe in the ground conditions held this project up.

� anks to everyone for keeping the big picture in mind, bearing with the bumps and making an e� ort to stop and shop at your local dairies, service stations and businesses.

Renal Prasad ready for welding work at the Gayhurst Rd bridge. Thanks to everyone who manages a wave to SCIRT’s hard-working crews, especially the teams working close to cars in traffi c lanes.

Christmas at

- Owles Terrace SCIRT � ooding focus 2015

Lots of work completed


ECAN/STA/6651

Do you know the best way to make your trip?Our changing city has a new bus network and we want to make sure you know all the options available to you.

You can use the journey planner on the metroinfo.co.nz home page to double check the best bus routes for you. Or if you prefer, you can call our team on 366 88 55.

Thanks for your patience and support of public transport, every trip you take makes a diff erence to our city.

[EDITION DATE]2

We know life can be overwhelming when you are in the middle of tough situations. The Family Stores situated

in Papanui and Cranford streets are places where you will find clothing, bric-a-brac, toys and furniture at an affordable price for the whole family. They are an integral part of

what happens in the community, supporting families in need through house fires, burglary and family breakups. Any clean and useable furniture and clothing can be picked up by ringing the Cranford Family Store and making a time. One of the team has been supporting staff in schools in the area, and of late helping pupils with cartooning.

Some fun times have been a Family Movie Night, complete of course with popcorn! A Kids’ Day Out was held in the last holidays and they got to enjoy crafts, indoor and outdoor games, face painting, music and a BBQ lunch.

The team will be seeing some changes next year but remain committed to seeing families strengthened, and fostering neighbourhoods where people feel safe and are connecting with each other.

A Christmas Community Day is planned for Sunday, December 21, based at Northcote School from 10am to 2.30pm with lots of fun for the whole family. The Big Carol Sing and Christmas Story will begin at 1pm in the school hall.

As we go into this busy time, we are so grateful for those who are teaming up with The Salvation Army to help make Christmas more special by donating food and gifts for the ones we have been engaging with over this past year. What you do makes a huge difference!

Family Stores are located at 30 Main North Rd and 520 Cranford St, phone, phone 03 352 0515. The church office is located on the corner of Main North Rd and Donegal St. Phone them on 03 323 8257, Monday to Friday, 9.30am to 2.30pm.

The Salvation Army

The team will be seeing some changes next year but remain committed to seeing families strengthened, and fostering neighbourhoods where people feel safe and are connecting with each other.

1601476 PHOTO CAPTION:

supports those in need at Christmas

The Salvation Army has continued to be busy

in Christchurch north, offering practical help through the food bank, advocacy and support for those facing tough

times, facilitating people as they deal with financial difficulties, the

trauma and challenge of sickness, house fires,

caring for new babies and liaising with government

departments.

Gill Waugh with Emily Pomaroy at Kids’ Day Out.


FOODChristmas calls for traditions

TROPICAL GLAZED HAM I used Anathoth Farm’s Tropical Jam for the glaze. It contains passionfruit seeds that add character to topping.

8kg semi-boned Freedom Farms Champagne ham 1 cup tropical jam 10-20 whole cloves 1 tbsp each: lightly toasted sesame seeds, fennel seeds

Preheat oven to 180 deg C. Cut skin around shank end, about 8cm down from top. Starting from thicker end of ham, carefully run clean fingers under the skin and gently remove. Leave shank

end intact. You should finish with a smooth layer of fat.

Line a baking pan with foil. Place ham on top. Using the tip of a small sharp knife, score fat diagonally across face of ham, about every 2cm. Turn ham and repeat scoring at right angles. This will produce a diamond ef-fect. Sometimes the fat will split during cooking but in the end it will look rustic.

Brush a good coating of jam over ham. Bake on

a high rack for about 45 minutes, turning and brush-ing with more jam every 15 minutes. If you want the top to look more rustic, turn on grill for a few minutes to sizzle fat. Remove from oven. Stud top with a few cloves and sprinkle with seeds.

The shank end may be tied with flax and garnished with holly. An 8kg ham will pro-vide 40 people with a buffet meal or dinner for 20.

Tues

dayGLTu

esda

y FoodChristmas dinner had a lovely lifeB

UYING free-rangemeat is an ethicalchoice so theChristmas treats onmymenu this season

include New Zealand farm-raised pork and turkey fromfarms “down by the SouthernAlps”. The venison isn’t totallyfree-range, meaningwild. Itcomes from deer that roamhappily in their clean greenpastures in Hawke’s Bay. Andthe crayfish that freely wanderour sea floors would have somecooks arguing that its flesh is not

‘‘meat’’. But they haven’t seenthemeaty-sized cray inmyfreezer. It is definitely a festivedish.I chose a ham from Freedom

Farms because the companybelieves in traceability fromfarm to plate. There are no

cages, crates or pens on itsfarms and the animals enjoy anoutdoor lifestyle that probablyaccounts for the full flavour andgreat texture of the ham.Similarly, the bird fromTurkeyville, home of the Crozierfamily and 20,000 plus white-feathered turkeys, was free torange and forage for foodoutside but was also suppliedwith amixture of natural grains,some of which were home-grown.Champagne ham is the name

given to a leg ham that has had

most of the bone removed,leaving the hock to provide thetraditional shape. This makes itvery easy to carve.Store vacuum-packed hams

in the refrigerator in theprotective packaging until readyto glaze. If the ham is to beserved hot, first remove the skin,brush it with a glaze and cook at160C for about 10minutes foreach 500g. If it is to be servedcold, glaze then cook at 180C forabout 45minutes. During bothmethods of cooking, brushwithmore glaze three or four times.

To prepare a live cray, chill itto between 2C and 4C until it iswell asleep. Thenwith a sharpinstrument, spike it between theeyes or in the chest. Fill a largesaucepanwith salted water andbring it to the boil. Reduce to asimmer, put in the cray and cookfor about 10minutes, until theshell turns orange. Remove andplunge into cold water.Whencold, drain again and store in therefrigerator, until ready to use.Cooked crayfish deteriorates iffrozen for too long— freezethem raw.

RECIPESTROPICAL GLAZEDHAMI used Anathoth Farm’sTropical Jam for the glaze. Itcontains passionfruit seedsthat add character to topping.

8kg semi-boned FreedomFarms Champagne ham1 cup tropical jam10-20 whole cloves1 tbsp each: lightly toastedsesame seeds, fennel seeds

Preheat oven to 180C. Cut skinaround shank end, about 8cmdown from top. Starting fromthicker end of ham, carefully runclean fingers under the skin andgently remove. Leave shank endintact. You should finish with asmooth layer of fat.

Line a baking pan with foil.Place ham on top. Using the tipof a small sharp knife, score fatdiagonally across face of ham,about every 2cm. Turn ham andrepeat scoring at right angles.This will produce a diamondeffect. Sometimes the fat willsplit during cooking but in theend it will look rustic.

Brush a good coating of jamover ham. Bake on a high rackfor about 45 minutes, turningand brushing with more jamevery 15 minutes. If you wantthe top to look more rustic, turnon grill for a few minutes tosizzle fat. Remove from oven.Stud top with a few cloves andsprinkle with seeds.

The shank end may be tiedwith flax and garnished withholly. An 8kg ham will provide40 people with a buffet meal ordinner for 20.

ROAST TURKEY WITHSTUFFING MUFFINS4.5kg free-range turkey2 tbsp flaky sea salt1 tbsp freshly ground blackpepper1 each: medium onion, lemon,quartered3 bay leaves6 cloves garlic75g butter, softened3 tbsp low-salt soy sauce1 tbsp sherry

Rub turkey inside and out withsalt and pepper. Refrigerate,uncovered, for 6-8 hours.

Preheat oven to 200C. Placea rack in a roasting pan. Add 3cups water. Stuff turkey withonion, lemon, bay leaves andgarlic. Place some in neck cavityas well.

Tuck wing tips underneath.Tie legs together with string.

Place turkey on rack. Rub

with half the butter.To make glaze, combine

remaining butter, soy sauce andsherry in a saucepan. Heat untilbutter has melted. Brush turkeylightly with glaze.

Reduce oven temperature to160C. Roast turkey for about 30minutes. Baste with pan juices.Baste again lightly with glaze.

Continue roasting andbasting every 30 minutes. Tentwith foil if it starts to colour toomuch. Roast until juices runclear when a knife is inserted inthigh joint, about 2 & 1/2 hours.

Cover with foil and a heavytowel. Rest for at least 30minutes before carving. This willensure juices are distributedevenly throughout meat.

— Serves about 10.

STUFFING MUFFINSPrepare ahead and cook whilethe turkey is standing.

3 tbsp each: olive oil, softenedbutter1 large onion, diced2 tbsp each: mixed driedherbs, chopped parsleySalt and freshly ground blackpepper to taste2 apples, cored and diced1 cup craisins400g loaf day-old slicedwholemeal bread2 eggs1/2 to 1 cup good chickenstock

Preheat oven to 200 C. Butter a12-hole muffin pan.

Heat oil and butter, untilsizzling. Add onion and sauteuntil softened. Add seasonings,apple and craisins and cookgently until the apple is justtender.

Remove crusts from bread.Cut into 1cm cubes. Add toapple mixture.

Combine eggs and a half cupof stock. Add to mixture, addingmore stock if too dry. Form intoballs to fit muffin holes. Bake for15 minutes, until golden.

— Makes 12.

ROAST VENISONWITH SPICY PLUMSAUCEI bought this venison online atwoodburnvenison.co.nz

Spicy Plum Sauce:8 Black Doris plums or similar,stoned and chopped1 cup red wine2 star anisePinch cayenne pepper2 tbsp honeyVenison: 2 x 320g farmedboneless venison tenderloins8 cloves garlic, crushed1/4 cup each: thyme leaves,red wine, extra virgin olive oilPinch ground all spiceFlaky sea salt and freshlyground black pepper to tasteExtra olive oil

To prepare sauce, cook plums inwine, spices and honey untilvery soft. Remove star anise.Puree, then sieve.

To roast the venison, firstplace in a large plastic bag. Addother ingredients except extraolive oil. Move meat around so itis well covered. Refrigerate forat least 8 hours, turningoccasionally.

Return meat to roomtemperature.

Preheat the oven to 200C.Discard marinade and pat meatdry. Sprinkle with freshlyground black pepper.

Heat about 2 tablespoons ofextra olive oil in a non-stickfrying pan suitable for hob andoven. Brown meat on all sides.Place in oven and roast for 20minutes. Remove, cover looselywith foil and rest for 10 minutes.

Great served with crispyroast potatoes, steamed greensand the plum sauce.

— Serves 6.

CRAYFISH WITHHORSERADISHSAUCESauce: 1 & 1/2 cups milk3 tbsp each: butter, flour2 tbsp horseradish cream3 tbsp white winePinch each: salt, cayennepepper1 egg yolkCrayfish: 2 cooked crayfish,

about 450g eachTopping: 1/4 cup fresh whitebreadcrumbs2 tbsp melted butter

To make the sauce, heat milk tojust below boiling point. Meltbutter in a saucepan on low andstir in the flour. Stir inhorseradish cream.

Remove pan from heat andgradually whisk in warm milk.Return pan to the heat and bringto the boil, stirring continuously,until thickened. Stir in wine, salt,cayenne and egg yolk. Heatthrough but do not boil.

To prepare crayfish, use asharp, heavy knife and halvecrayfish down the centre back.Ensure feelers are notdamaged.

Remove meat and pull outvein. Discard mustard-colouredsubstance from body, washshells and place on a bakingtray. Break up meat and add tothe sauce and warm throughgently.

Place back into shells andsprinkle with combined toppingingredients. Cover feelers andtails with foil so they do not burnunder grill.

Preheat grill. Cook crayfishfor about 7 minutes, untilcrumbs are golden.

Great served with lime orlemon wedges.

—Serves 4 as a light meal/starter or serves 2 as a main.

with GLENYS WOOLLARD

If you have a food questionemail Glenys [email protected]

Q A&DO YOU HAVE A RECIPE FORZUCCHINI SOUP?Saute 250g chopped onion in25g butter, then add 250gpeeled and diced potatofollowed by 500g roughly-chopped zucchini.

Stir-fry a fewminutesmore, then add 1 tsp saltand 2 cups chicken stock.Cover and cook 20minutesor until vegetables aretender, stir in 1 cupmilk andblend until smooth. Addmore salt if necessary plusfreshly ground black pepperand 1 tbsp chopped freshherbs, such as parsley,chives and thyme. Reheatgently, sprinklingindividual serves withgrated cheddar.

WHY DO SO MANY DISHES CALLFOR AN ONION COOKED INBUTTER BEFORE THE MAINCOOKING?

For flavour. Some recipessuggest cooking untiltender but not brown,others go on until the

onions are golden orcaramelised. Either way it’sworth it if you enjoy tastyfood. You can cut theamount of fat used bycovering the pot while youronion cooks— the lidcollects moisture thatwould normally evaporate,and by returning this to theonion, it avoids burning.

Tues

dayGLTu

esda

y FoodHumble spuds get a sweet fix

‘‘Whenharvested, theywere keptexclusively forthe Inca kings.

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 & POTATOCRISPS VANILLAICECREAMProper 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 toasted4 meringue nests, optionalToffee: 1/2 cup sugar1/2 cup water

Refreeze the scoops oficecream. When hard, roll in thecrushed crisps and coconut.Freeze, until ready to serve.

To make the toffee, placesugar and water in a large,microwave-proof glass bowl.Microwave on high for 2minutes.

Stir to dissolve sugar.Continue microwaving for 3-4minutes until liquid is lightgolden. Remove — the toffeewill continue to colour onstanding.

Remove icecream fromfreezer. Place in meringuenests, if using. Drizzle withtoffee. Serve immediately.

Serves 4.

CHOCOLATE POTATOTRUFFLESThe mashed potato must befree of seasonings, cream andbutter. It should also be verywell mashed and have asmooth consistency.

1 cup dark chocolate chips1/2 cup cold cooked mashedpotatoes1/2 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 into mashed potatovery well.Add vanilla essence and stir wellagain. The mixture should besmooth. Chill for 30 minutes.

Cut ginger into thirds orquarters. Take a tablespoon ofpotato mixture 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 she will bedemonstrating at theChristchurch Food Show, April4-6.

400g waxy 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 tbsp white-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 5-6 minutes. 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-FREEPOTATO PASTRY450g cooked warm mashedpotato100g butter, chopped1 & 1/4 cups rice flour1/2 cup cornflour1 tsp salt1 egg, lightly beaten

Place warm mashed potato andbutter in a large bowl and mixwell. Add rice flour, cornflour,salt and egg. Mix well. Use yourhand to mix it, if easier. Wrapthe dough in a plastic bag. Setaside for 30 minutes to rest.Roll out to about 1cm thicknessor thinner. Great for pie pastryor for sausage rolls.

Makes 800g.

ROAST TURKEY WITH STUFFING MUFFINS Serves about 10

4.5kg free-range turkey 2 tbsp flaky sea salt 1 tbsp freshly ground black pepper 1 each: medium onion, lemon, quar-tered 3 bay leaves 6 cloves garlic 75g butter, softened 3 tbsp low-salt soy sauce 1 tbsp sherry

Rub turkey inside and out with salt and pepper. Refrigerate, uncovered, for 6-8 hours. Preheat oven to 200 deg C. Place a rack in a roasting pan. Add 3 cups water. Stuff turkey with onion, lemon, bay leaves and garlic. Place some in neck cavity as well.

Tuck wing tips underneath. Tie legs together with string.

Place turkey on rack. Rub with half the butter.

To make glaze, combine remaining butter, soy sauce and sherry in a sauce-pan. Heat until butter has melted. Brush turkey lightly with glaze.

Reduce oven temperature to 160C. Roast turkey for about 30 minutes. Baste with pan juices. Baste again lightly with glaze.

Continue roasting and basting every 30 minutes. Tent with foil if it starts to colour too much. Roast until juices run clear when a knife is inserted in thigh joint, about 2 & ½ hours.

Cover with foil and a heavy towel. Rest for at least 30 minutes before carving. This will ensure juices are distributed evenly throughout meat.

STUFFING MUFFINS

3 tbsp each: olive oil, soft-ened butter 1 large onion, diced 2 tbsp each: mixed dried herbs, chopped parsley Salt and freshly ground black pepper to taste2 apples, cored and diced 1 cup craisins

400g loaf day-old sliced wholemeal bread 2 eggs ½ to 1 cup good chicken stock

Preheat oven to 200 deg C. Butter a 12-hole muffin pan.

Heat oil and butter, until sizzling. Add onion and saute until softened. Add season-ings, apple and craisins and

cook gently until the apple is just tender.

Remove crusts from bread. Cut into 1cm cubes. Add to apple mixture. Combine eggs and a half cup of stock. Add to mixture, adding more stock if too dry. Form into balls to fit muffin holes. Bake for 15 minutes, until golden. Makes 12


77 Stevens Street, Phillipstown, CHCH

P. 03 374 4149

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ARANUI ACADEMIES

Aranui High School congratulates Cyrus Timo-Latu on selection for the North Queensland Cowboys. Places still available in the Aranui Rugby/Rugby League Fundamental Academies and other academy programmes.

For further information contact the school on 388 7083 or

email: [email protected]

These include:• Basketball• Carving• Computing(CISCO)• EarlyChildhood• Hospitality(CTC)• League/RugbyFundamentals• PerformingArts(Drama,MusicandDance)• Services• Trades• Hospitality(CTC)

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• Injection Moulded Unbreakable Partials • Relines • Mouthguards • Additions/Repairs • Anti-Snore Devices

Free Consultation, No Obligation

Denture Clinic and Laboratory396 Innes Road, St Albans. Phone 385 5517.Email: [email protected]

DENTURES PLUS (2014) LTD

All dentures personally designed and created to ensure

a comfortable natural fit.

Orbiter Bus stops Innes Road

Closing Fri 19 DecemberOpening Mon

5 JanuaryAvailable for emergency

repairs.Ph 021 461 150

3 Convenient Locations:

The PaLms, shirLey

The Palms: 385 0364The Hub Hornby: 349 5150Bush Inn Centre: 348 7867

NOW OPENsOrE joints?oUR BEST SELLER At A GREAt PRiCE!

Was $59.00 NOW $39.90 90 Capsules Was $106.00 NOW $79.90 210 Capsules• Forstiffandswollenjoints,aches,painsandinjuries • Highstrength1-a-daycapsules

GO Glucosamine 1-A-DAY

Physiotherapy Associates

Book your appointment

today!

Closed Public Holidays only

Finding Solutions

Phone 03 389 7196 86A Wainoni Road www.physioA.co.nz

Offers:n Affordable Melanoma Diagnosisn Latest Computer aided technologyn Immediate Resultsn Dermoscopy inspectionn SIAscope examinationn See image results on screenn On-site management or referral

Ring Now: 332 7366

OPAWA SURGERY122 Opawa Road, Christchurch

Dr John L. DewsburyM.B., Ch. B. (Otago) D.R.C.O.G.

(Lond.) F.R.N.Z.C.G.P

Worried about a MOLE?

www.optimum-mind.co.nz

With Alan’s training and experience, powerfully significant change can often

be achieved in just 1 or 2 sessions.

• Stop Smoking• Lose Weight• Overcome Depression & Anxiety• Resolve Traumas• Motivational Coaching• Performance Coaching• Gain Confidence• Life & Business Coaching

Hypnotherapy & nLP

Dr Alan Fayter DCH optimum Mind LtdPHone: 03 942 2103

[Edition datE]2

Accumulated aches and pains are part of our ageing process, and unfortunately there is no cure for them. The good news is they

can be managed, says Richard Hopkins of Physiotherapy Associates in Wainoni Road, and without any disruption to our lifestyle.

He and the clinic’s other physiotherapist Wendy Cooper have more than 50 years’ experience in the profession between them, both in New Zealand and overseas, as well as post-graduate qualifications in orthopaedic manual therapy. This extensive knowledge

and experience enables them to provide the best possible advice and therapy for clients.

The clinic’s motto is “finding solutions”, and as Richard explains, the aim is to help people retain and improve their body’s functionality without overdoing it. Clients are given hands-on physiotherapy treatment as well as a structured series of exercises tailored to their individual needs and the tools to carry on with them.

Examples of structured exercises may be relaxing the shoulders and bending backwards for people who sit hunched at

Physical activity important for staying healthy

their desk for long periods. Physical aids may also be provided, such as orthotics for the shoes or lumbar rolls for back support.

It is also important to stay physically active, Richard points out. It has been well proven that physical activity is a major component in the treatment of ‘lifestyle’ diseases like osteoarthritis, diabetes, obesity and heart disease. He and Wendy suggest that New Year is an ideal time to make the commitment to get back into physical activity if it has been neglected, and setting personal goals to do so much activity a day will ensure it doesn’t fall by the wayside again.

That activity or ‘exercise’ can be anything people enjoy doing, such as walking, jogging, gardening, swimming, biking or sport such

as tennis.Richard and Wendy also ‘practise what

they preach’.“We are both still competitive and

recreational athletes, so we know all about morning stiffness, joints wearing out, knee surgery, etc. from a personal perspective,” Richard says.

Physiotherapy Associates also provide post-surgery treatment following hip and knee joint replacement.

The clinic at 86a Wainoni Rd, opposite Porritt Park, will be closed on the statutory holidays, but the physiotherapists will be available on other days over the holiday season, so call to make an appointment. Phone 389 7196.


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.

QUALITY WITHOUT COMPROMISE

BAKERIES

1kg of Anchor Custard or

500ml Anchor Cream for

Buy 700g Christmas Pudding

and get

$5.99 $6.99

$15.99from

to$30.00

$3.50

(Fruit Mince, Apricot & Brandy, Choc Berry 12 Packs)

(Citrus, Apricot & Yoghurt, Mint 12 Packs)

CHRISTMASTARTS

CHRISTMASTRUFFLES

GiftHampers

& Gift BoxesNow available

in-store

01/12/14 to 28/12/14

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.

RUBY Merivale Store Opening An evening of fun and fashion took place on November 27 with the

opening of RUBY in Merivale. Guests were welcomed to the latest branch belonging to the New Zealand-

based fashion label, with a selection of fi ne catering and an opportunity to view the latest creations on the stands. RUBY, which now has nine stores throughout the country, is set to excite the fashion environment of Merivale by becoming a shopping destination for locals and visitors alike, with footwear, jewellery and accessories enhancing the understated elegance of the RUBY brand.

Lucy McLeod, Lottie Eglinton


RUBY Merivale Store Opening Abased fashion label, with a selection of fi ne catering and an opportunity to view the latest creations on the stands. RUBY, which now has nine stores throughout the country, is set to excite the fashion environment of Merivale by becoming a shopping destination for locals and visitors alike, with footwear, jewellery and accessories enhancing the understated elegance of the RUBY brand.

Deanna Didovich (RUBY designer), Anna LeeKatie Graham, Emma Hargreaves, Hannah Bird, Maria Otto

Oliva McLeod, Charlie Rose

Gemma Syme

Cilla Penny, Katie Gyde, Jacqui Lewis-McPhail, Christine Sharma

Rosa Harper, Sally Telfer, Rachel Borcoskie, Stephen Borcoskie

Photographer: Millie Clarke


New + Used Lamps for Cars, Trucks, Vans, 4WD, Motorhomes,

Trailers & LED's.We can repair your existing lights including:

Headlamp Adjusters, Lens Refurbishment and Plastic Welding.

F: 03 371 1101E: [email protected] Brougham Street, ChristchurchFor all your automotive Lamp Requirements

0800 225 483

CARS - TRUCKS VANS - 4WDS

Phone George 027 334 4197 or Stewart 027 488 6975

EARTHQUAKE REPAIRS

CONFUSED?If you don’t understand the process? WE DO!

Let us deal with it. Free consultation.

Been Paid Out? Opting Out? Insurance Repairs?

IS YOUR SCOPE OF WORKS CORRECT?NShop Win

Congratulations to Laurie Wilcox!

Laurie shopped and won at SPCA Op Shop.

The winner of The Star Community Paper’s Shop ‘n Win competition.

The Star advertising manager Shane Victor with the wining ticket

that was drawn by news reporter Gabrielle Stuart

[EDITION DATE]2

Life’s great at Grangewood12 Grangewood Lane, Burnside$950,0004 bedrooms | 2 bathrooms | 3 toilets | 3-car garage | Listi ng number: PI35469

Highly regarded and o� en admired, exclusive Grangewood Lane o� ers superior lifestyle opportunities in such a convenient and sought

a� er suburban location.� is fabulous, uniquely designed,

permanent material home maximises its leafy, tranquil surrounds which enjoy an abundance of birdlife. O� ering a spacious two-storey 350-square-metre � oor plan, multiple bi-folds extend from the expansive living zone to a large outdoor entertaining space while bedrooms enjoy balconies – indoor/outdoor living at its exemplary best! � roughout the ground � oor a circular � ow ensures e� ortless movement between the open plan kitchen, family room, separate dining and atrium-style formal lounge, o� ering a � exible backdrop for everything from everyday family life to gatherings. � e kitchen is extremely spacious, enjoying a revamp six years ago, with timber � ooring, butler’s pantry and dish drawers.

Upstairs there is an attractive mezzanine level and four great-sized double bedrooms on o� er. � e master suite bene� ts from a private bathroom with shower and walk-in wardrobe plus a balcony. � e family bathroom enjoys a spa bath and walk-in shower. Attic storage, internal access four-car garaging/workshop space and garden shed complete this wonderful family home.

� e 705m2 section is low maintenance with a large decking area, attractive lawned area and established planting, ensuring you have plenty of time to enjoy this lovely home.

Just a short distance from Christchurch’s

University of Canterbury, Merrin and Roydvale Primary, Cobham Intermediate and Burnside High School, the home is also within close proximity to popular malls and amenities. � e city and the airport are a short drive away.

My highly motivated vendors are pursuing their plans to build, do not delay in viewing.

Open Home dates: Sunday, December 14, 2.15pm to 3pm. For more information or to view, call me today – Deb Harvey of Harcourts Gold Papanui (Licensed Agent REAA 2008) on 352 6166 or mobile 027 220 6565.

Monday deceMber 15 2014PEGASUS POST 21Classifieds Ph: 03 379 1100Contact us today CALL

NOW

ADVERTISE YOUR BUSINESS HEREPhone for further details

(03) 379 1100

Funeral Directors Trades & Services

CHECK OUT

OUR NEW WEBSITE

FOR SOME FANTASTIC

SpRINg SAVINgS

AntiquesANTIQUE GOLD JEWELLERY wanted, gold rings, chains, brooches, medals. Great price for gold pocket watches, ph 03 351-9139

GOLD SOVEREIGNS and other gold coins wanted. Also scrap gold, broken or damaged gold jewellery, alluvial gold, nuggets, etc, top price paid ph 03 351-9139

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

ComputersALL YOUR COMPUTER WORRIES SOLVED! *$30.00 off your first service with this coupon!* No problem too big or small from home PC’s to business networks. PC slow? An end to Viruses, Spyware, and Clogged Systems. Safe secure hassle-free computing. Lost files recovered. Microsoft Certified, MCSE, MCP+l. 30 years experience. Call Andrew Buxton this week on 326-6740 or 027 435-7596 for $30.00 off* Custom Computers Christchurch

Curtains

CURTAINFABRICS

European designs/coloursEnds of linesManufacturers secondsBy the metre or made to measure

CURTAINFABRIC OUTLET

71 Hawdon st SydenhamPh 366-5026

8.30-4.30 Weekdays

Funeral Directors

Direct CremationNo frills, No Service,

No fuss, simply straight to the crem.

Other options available

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

Gardening & Supplies

A GARDEN TIDY UP? Rose & fruit tree pruning, Lawns, Gardening, consistently reliable general property upkeep, Dip. Hort. 10 yrs experience, One off tidy ups or on-going service. Nick’s Property Maintenance. Keeping your garden beautiful. Free Quote. Ph. 942-4440A 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 242-733GARDENING By mature female, very particular, honest & reliable $18 per hr, Northcote & surrounding areas, plse ph 03 352-2590GARDENER - Need your home or commercial garden tidied up or renovated or require long term assistance. Phone Ruth 326-6663 or 021 272-0303SECTION CLEARANCE, MAINTENANCE & tree removal, Hill sections a specialty competitive prices, ph Ewan 03 326-5009 or 027 201-5150

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

IT’S Time to lose that winter pelt, Reset now ask me how. Contact Murray Ph 03 356 1943

To Let

BetsysListShort Term &

Long Term Rentals

TEMPORARY RENTALS

Phone Betsy for further information.

PH: 021 221 9037www.betsyslist.co.nz

Trades & Services

FENCINGPaling, picket,

iron, trellisDemolition and

removalPhone Bevan 021 231 1860

Fencing Uprite Your Eastside

Specialist

QUEENSLAND SUN-SHINE COAST AUSTRA-LIA Resort, Ocean Views, Balconies, Self Con-tained, 1 or 2 B/R Ensuite, Heated Pool, Spa, Sauna, Free Internet, Shops, Restaurants, Tennis, Surf Club & Patrolled Beach, Public Transport at door. Ask for our SEASONAL SPECIALS. Phone 61 7 544-35011 Email: [email protected] www.mandolin.com.au

Holiday Accommodation

Weka Pass RailwayWaipara, North Canterbury

www.wekapassrailway.co.nz

We Are Running SunDAY 21st DecembeR

SAntA tRAintrains running every

Sunday in JanuaryInfoline Chch 96 22 999 Depart Glenmark Station

11.30am & 2.00pm

Public Notices

Rexellent RentalsCars, Vans, Brisbane , Coolangatta

www.rexellent.com.au

FREE CALL 0800 601 508

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.

NEW BRIGHTON NTH. Pacific Rd (beach end). House, part furnished, 3 bdrms, with dble gge. Private Sale, offers over $435,000. Ph (03) 355-6760 evenings.

Real Estate

HOMECARE DISTRIBUTORS wanted txt/ph Verna 021 159 3825

Situations Vacant

EQC REPAIRS Cashel Court has Studio 1 & 2 Bdroom units while your home is being repaired Book Now Ph Helen 3892768REDCLIFFS Two Bedroom unfurnished unit, water views, single garage, open plan living upstairs, bedrooms & bathroom downstairs, sep toilet, no pets, no smokers, ph 347-9130SLEEPOUT or CARAVAN for hire at your place from $65 pw www.nzcaravan.com ph 0274 741723SLEEPOUT or CARAVAN for hire at your place from $65 pw www.nzcaravan.com ph 0274 741723

PLUMBER

For allPlumbing• Roofing/

spouting• Maintenance• Installations

MichaelGale

Plumbing Ltd

8790

441A

A

Small workno problem

PROMPT SERVICE

Ph 364 7080 (24 hour)Mob 027 438 3943

HOUSE CLEARINGAre you moving

house?Let All Clear Canterbury

take care of your unwanted items.

You identify what you wantto keep & we will dispose

of the rest!!

Ph: 03 312 7119 Mob: 021 078 4553

[email protected] www.allclearcanterbury.co.nz

9220

021A

A

DRIVEWAYS & PAVINGFREE QUOTESProfessional, friendly

Service Always

Ph. 03 329 4806 or 027 827 0505CAP CONSTRUCTION LTD

AAA CArpenTry licensed builder practitioner all property maintenance small job expert by tradesman /handyman free quotes city wide call now 03 387-0770 or 027 245 5226 [email protected] & WHITEWARE Sales and service, 12 mths guarantee, free delivery in Chch area, Appliance Services, Showroom Shop 12 New Brighton mall (Pierside). Phone 388 4780

BUILDERSAvailable

from January

Contact Steve327-9522

• New Homes• Light Commercial• Tilt Panel

Trades & Services

BUILDer LICenSeD available for all aspects of building. Please call 027 241-7471 or 335-0265BUILDer 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.CArrIer LoCAL experienced, friendly, trade-me purchases, single items to truck loads, furniture to whatever, removals & trade deliveries a specialty. Ph GEH 341-5069CHIMney CLeAnInG Clean Sweep Canterbury Ltd, Professional, Guaranteed Service, (formerly Abel & Prestige Chimney Cleaning Ltd), Ph 0800 SWEEPER - 0800 793 3737

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.

HoUSe reMoVALS EXPERIENCED 2 men plus truck,$115 per hour.Also long haul South Island wide. Ph (03)352-2457, Mr Shift-it Ltd

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

Trades & Services

9185

885A

A

Lawns, Gardens& Home Cleaning

Free QuotesProfessional, personalised

service. Regular & one-offs. Fixed price.

Ph: 377-5814For all your property and cleaning requirements

Trained, insured & security screened owner/operators

Multi-award winning systems & FranchisesFranchises Available

www.fviphomeservices.co.nz

LAnDSCApe CONSTRUCTION Lawns, paving, water features, irrigation, planting, decks, driveways, kerbing, ponds, retainer walls, fencing. Free quotes, Phone Tony 021-034-8555

LAnDSCApe Ready & seeded lawns, planting, garden maintenance ph 021 147 5483

oVen CLeAnInG Professional cleans $50.00. Gift Vouchers avail. Phone 0800 683-6253 or 027 228-0025

pAInTInG Decorating interior & exterior, gib fixing, plastering, paperhanging, Est 50 yrs in ChCh, ph Wingfields Ltd, Painting Plastering Division, ph Mark 021 171-1586 or Richard 021 263-9551pAInTer 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 027 274-3541pAInTer Older tradesman. Int/ext. Small jobs ok. Free quotes, work guaranteed. Over 65’s discount. EQC certified. Phone R.S. Davies Painting. 383-1674 QueensparkpLASTerer SoLID both ext & int work, Scottish Tradesman with over 30 yrs experience, FREE Quotes, ph Donald 354-5153 or 021 023-26186pLUMBer ALF THORPE PLUMBING Certifying Plumber for all types of plumbing, maintenance, spouting, alterations etc. Phone 352-7402 or 0274-350-231rooFInG Qualified & Licenced Practitioner. Re-Roof & Repairs, all types. Member New Zealand Roofing Association. Over 35 years experience. Phone John 027 432-3822 or 351-9147 email [email protected] CLeAnInG Spouting Unblocked, Cleaned Out and Flushed Out. Also Full Handyman Services Available. Call Trevor 384-3435 or 021 043-2034

Trades & Services

Monday deceMber 15 2014 PEGASUS POST22Classifieds Ph: 03 379 1100Contact us today CALL

NOW

FREE

STYLE MAGAZINE PACKAGE

A better advertising solution

92,000The Style magazine package gets

your message into

copies delivered into homesand outlets!MulTi AwArd winning publiShing coMpAny

conTAcTJuliet dickson

ddi 03 364 7409 Mob 021 688 159 [email protected]

cherylyn Macilquhamddi 03 364 7494 Mob 021 914 428

[email protected]

EntertainmentEntertainment

Thursday 11th December - Wednesday 17th DecemberTHE HOBBIT (M)

YOU’RE NOT YOU (M)

WHAT WE DID ON OUR HOLIDAY (PG)

MY OLD LADY (M)

STREETCAR NAMED DESIRE (M)

PADDINGTON (G)

SUBSCRIPTIONS FREEPHONE 0800 77 77 10 [email protected]

ISSN 1174-8656

$5.90 incl. GST

Issue 399 | October 2 – October 15, 2014 | www.weekendgardener.co.nz

TIPS FOR RHUBARB • PERENNIALS ON THE CHEAP • PLANT DOCTOR • PAVING ADVICE • REGIONAL GARDENING

For passionate gardeners and green-fingered beginners

100% new

zea

la

nd owned and operated

GrowinG cape

goosEbErriEs

caring for

kakabEak

Vertical

gardEning

cabbageknow & sow

12 ISSUES delivered to your door

$49.00FROm ONly

• Regional planting• Plant Doctor• Design ideas

• Seasonal edibles and flowers

• Small-space gardening

and so much more...

DRIVEWAYS & PAVINGFREE QUOTESProfessional, friendly

Service Always

Ph. 03 329 4806 or 027 827 0505CAP CONSTRUCTION LTD

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

T.V. SERVICE CENTRE Repairs, tvs, microwaves, stereos, DVD, aerial installations and kitsets 301 Brougham Street, ph 03 379 1400

UPHOLSTERER Dining Chairs, Lounge suites, Caravan Squabs etc. recovered. Free Quotes. Phone Graeme 383-1448

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

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

Trades & ServicesA+ Household effects, fridges, freezers, washing machines. , Good cash paid. Ph 022 0891 671

RECORDS and TURNTABLES WANTED, 7” eps, lps, any amount rock, pop, blues, jazz etc. Top prices paid. PennyLane 430 Colombo St Sydenham 7 days ph 366 7410

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

Wanted To Buy


What'sON!

tEaDrink

Play

tEa

Jo-Anne Fullerphone: 364 7425 email: jo.fuller@ christchurchstar.co.nz

Entertainment News& Advertising

GARDEN HOTEL COMPLEX | 110 MARSHLAND RDwww.gardenhotel.co.nz | phone 385 3132

Find us on FACEBOOKfb.com/GBCCHCH

it’s NEW &EXCITING!

Phone 385 8880

THE

Happy Hour, 5pm - 7pm, daily

new dinner menuout NOW!

Lunch & DinnerAll you can eat, 7 days

Bookings EssentialPH 386-0088

fb.com/GardenHotelRestaurantwww.gardenhotel.co.nz

BuffetUnbeatable

Buffet FRIDAY 19th DEC, 5.30pm

LIVE MUSIC

Saturday 20th DEC, 5pm

easy heartsduo

RHONDACAMPBELL

duo

The Pierview Restaurant in the New Brighton Clubis open from 5.30pm Friday, Saturday, and Sunday.Bookings recommended.

202 Marine Pde Ph 388-9416

Members, guests and affiliates welcome

www.newbrightonclub.co.nz

Great foodSt nn g v wu in ie

ENQUIRE ABOUT HOLDINGYOUR XMAS PARTYAT THE CLUB!

Sunday3 courseSpecial

SoupRoastDessert

$25Friday2 for 1Special

TwoSteakSandwiches

$22

Opposite Riccarton Park Raceway www.racecoursehotel.co.nzOpen daily from 6.30am - late BREAKFAST - LUNCH - DINNERRacecourse Hotel | 118 Racecourse Rd | Ph 342 7150

Get together for

in our CARBINE LOUNGEDRINKS

ROAST &DESSERTMon-Sat 12pm-2.30pm

Seniors2-course lunch

$950

Children's 2-course

specialWe arefamilyfriendly.

$20special

Let us take thehassle out of

organising your

end of yearwork breakup

Ask about ourfestive

pre-Xmas special

3-coursefunction menu

We are open for

Breakfast!

$1650Cooked breakfasts

Open from 6.30am daily

RESTAURANT & CAFÉ

BOOK NOW!

Year-EndParties

$39PER PERSON

www.hornbyworkingmensclub.co.nz Members, guests & affiliates welcome

WORKINGMEN’SORNBYH CLUBWORKINGMEN’SORNBYH CLUBWORKINGMEN’SORNBYH CLUB

17 Carmen Rdph 349 9026

---Coming Events—

ue iil v m s c WEDNESDAY 31st Dec, 8pm:

Tickets $5 available at the club office

NEW YEARS EVE

SHA-LOW, SARAH CONLAN,TREVOR DAWE

Starring...

Management, staff & executive wish everyonea very happy and safe Christmas & New Year!

Top line entertainment.co.nz presents

RUD STEWARTThe 2nd coming or Rod- WORLD TOUR PART 2

The original look-alike

Sports HallSaturday 17th Jan@ 8pm

7pm Friday 19th &8pm Saturday 20th

December

THIS FRIDAY& SATURDAY

in theWestview Lounge

Sha-Low

� �BOOK YOUR XMAS PARTY NOW

FARRINGTONS TAVERN�19 FARRINGTONS TAVERN �BISHOPDALE�ph 359 2930�www.littleitaly.co.nz�

mains FROM

16S 90

OPEN 7 DAYS � LUNCH & DINNER �www.facebook.com/pages/Little-Italy-Restaurant

X-Files duoX-Files duo7.30pm Christmas Eve

Live music with


Fresh NZ Pork Leg Roast(Excludes Free Range)

Lindauer/Montana Classic 750ml (Excludes Special Reserve)

Alpine Mild/Colby/Edam Cheese 1kg

Wattie’s Baked Beans/Spaghetti 420g

Hellers Premium Leg Ham Pieces 900g

Have you ordered your fresh Christmas

turkey? Order now for pick up from the

20th December.

$890each

$800each

Fancy Feast Royale Broths 40g/Cat Food 85g/Dine Single Tray 85g

$500

5 for

$900

10 for

Farmland Shoulder Ham

$1520kg

$1499each

$699kg

DB/Export Gold/Tui 24 x 330ml Bottles

$2990pack

Tegel Chicken No 14

$699each

Coke/Sprite/Fanta/Lift/L&P 2.25L

$500

2 for

Bluebird Twisties/Rashuns/Burger Rings/Zig Zags 110-120g

$100each

FreshChoice Parklands60 Queenspark Drive, Christchurch. Phone 383 1004.See instore for holiday hours.

Prices apply from Monday 15th December to Sunday 21st December 2014, 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.

FCPP1512Find us online at FreshChoice.co.nz and Facebook.com/FreshChoiceNZ

Loose Hothouse Tomatoes

$199kg

Documents

Pegasus Post 15-12-14