Western News 15-12-14

Broughton: Don’t sell – p3

SCHOOL’S OUT: Riccarton High School friends Claudia Holland, Jordan Hollins Head, Abbey Meiritz-Reid, Kelsey Butland and Elena Martin hanging out together at Sumner Beach. Even though summer has been a bit slow in making an appearance, the beach still proved to be a popu-lar place to meet up with friends. PHOTO: GEOFF SLOAN

HANGING OUT AT THE BEACH

Long-serving teacher retires – p4, p5

BY GRACE CABELL

The Riccarton-Wigram Commu-nity Board has been forced to with-draw a submission opposing a new housing development in Halswell.

A 320-home subdivision, named Meadowlands, is intended for de-

velopment on Hendersons Rd.The community board made

a submission to the city council against the proposal after residents said they were concerned the land would continue to flood, spilling onto their properties.

The land up for development is

currently used as farmland.Community board chairman

Mike Mora said experts would be required to disprove the state-ment made by Simon Mortlock, of Danne Mora Holdings, who repre-sented the proposed subdivision.

“We don’t have the resources to

employ and engage experts within the community board, we’re virtu-ally just lay submitters,” said Mr Mora.

Mr Mora could not provide the figures for how much expert data would cost. • Turn to page 2

No money to oppose proposal

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• From page 1At a joint Spreydon-Heathcote and Ric-

carton-Wigram community board meeting on Wednesday, December 10 Mr Mortlock told residents the development would not only not help the flooding situation but would significantly advance it.

“In this instance we have even taken the unusual step of increasing the amount of storm water held back,” he said.

Community board member Debbie Mora said residents left the meeting feeling dismayed.

“The only reassurance he could make was offered in the sense that millions of dollars

had been spent on planning,” she said.“What I’m really concerned about is the

ability for Hendersons Basin to obtain more and more storm water run-off when it is already saturated,” said Mr Mora.

He said a lack of resources was a common theme amongst the city’s community boards.

Mr Mortlock said a remedy had been of-fered to some of the residential areas which already experienced flooding.

More than 70 residents turned up for the meeting.

• Mike and Debbie Mora have no connec-tion with Danne Mora Holdings.

No money to oppose proposal

TEAM EFFORT: Canterbury University electric go kart team members Blair Bonnett, Dave Healy (senior workshop technician), Matthew Barham and Michael Frampton competed in the EVolocity motorsport competition on November 30. The event was New Zealand’s first-ever day of electric motorsport, held at Mike Pero Motorsport Park, Ruapuna Speedway.

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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.

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▌▌ IN BRIEFChurch Corner parkingHigh parking demands in Church Corner are causing surrounding streets such as Bowen St, Brake St and Leslie St to being dominated by commuters. The city coun-cil is looking to evoke all existing parking restrictions on Bowen St and approve the stopping of vehicles be prohibited at any time on the northern side of the street.

Leader in engineeringCanterbury University Associate Profes-sor Brendon Bradley has been named the New Zealand Young Engineer of the Year. Mr Bradley is an international research leader in several emerging fields of earthquake engineering. He has investi-gated the development of seismic hazard analysis and design ground motions for Lyttelton Port of Christchurch and pro-vided expert input for projects including the Christchurch Justice Precinct and the redevelopment of Christchurch Hospital.

AOS in HalswellParts of Halswell were cordoned off on Tuesday, December 9 when armed police swooped on a house to make an arrest. A police spokeswoman said the Armed Offenders Squad operation had been planned to make the arrest. Halswell Rd was cordoned off between Sparks and Larsens Rds, she said.

Rangi debate team winRangi Ruru Girls’ School has taken home the top prize in the Nga Kete Debating Tournament. The competition celebrates women’s suffrage and is open to all girls from Christchurch secondary schools. The year 9 team of Lily Barnett, Ruby Blake-Manson and Madalaine Halliday debated a range of moots dealing with gender issues in a close-fought final against year 10 girls from St Margaret’s College.

BY GRACE CABELL

Former senior city councillor Helen Broughton is strongly against selling city council-owned assets to lift the city from its finan-cial slump.

Mrs Brough-ton (right) who was council finance committee chairwoman said the city council should look to central government for further help before selling off any assets.

But she said if the city coun-cil was in as dire a situation as projected, asset sales may be the only option.

In 2013 a bid to open up pub-lic discussion for the possibility of selling of two city council-owned assets had only narrowly been avoided.

Mrs Broughton, who was fi-nance committee chairwoman at the time, argued strongly against the move.

Now, as Riccarton-Wigram Community Board deputy chair-woman, Mrs Broughton says she stands by her statement but was worried about the current situation.

“My view is we should retain the assets. But if it is so dire, then it’s not going to be possible is it,” she said.

The city council would look at selling up to 34 per cent of the Lyttelton Port Company, nine per cent of Christchurch Airport and up to 14.3 per cent of Orion.

City council-owned compa-nies like Red Bus or City Care could also be put up for sale.

Mrs Broughton said if they hadn’t done so already, the city council needed to urge to central

government for further help.Central government had

contributed to the city’s financial situation with a 60/40 per cent split of the horizontal infrastruc-ture.

“I have a very strong view of it. I don’t think any council faced with a major disaster can cope with even 40 per cent.”

She said if this was not an op-

tion the city council would have to make a judgement call on which assets sold would cause the least harm to the city and its budget.

“This is New Zealand’s worst disaster ever and it’s also multi-faceted. We’ve moved from land instability to liquefaction to hav-ing our major facilities down,” she said.

Broughton: Don’t sell

FOR SALE: The city council would look at selling up to 34 per cent of the Lyttelton Port Company to lift the city from its financial slump.

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So Bindy, tell me a bit about your background. Where did it all begin?

I went to teachers college in Palmerston North at 16. From there I lived in New Plymouth. I went back to a lovely little coun-try school called Omata School for my first year. Then I wanted to go up to the big smoke, so I moved to Lower Hutt and taught at Pinehaven School in Upper Hutt.

When did you come to Christchurch?

Well then I got married. My husband was in the forces so I went to live at Burnham Mili-tary Camp. When I was there I taught for a wee while at Horn-by Primary School. Then my husband got posted in Malaysia, so I taught in the British forces school with Australian and New Zealand kids. I did that for two years in Malacca.

What was it like teaching there?

It was different because the British teaching system was very formal compared to New Zealand. But I was basically

teaching the same things to the same kinds of children. It was a wonderful experience. Then I came back to Blenheim and was teaching there.

We were then posted back down to Burnham and I taught at Hornby Primary School. Then we got posted to Singa-pore for two and a half years at another British forces school.

What did you do when you came back to New Zealand?

I was anxious to teach again so I went to the education board. They asked if I’d like to teach at Ferndale School.

I arrived on the first day and I had no idea it was a special school.

I walked in and I had the se-nior boys, aged 16 to 19. There were all these down syndrome and autistic boys and I won-dered just what I had struck – I

went home and burst into tears.My husband told me I had

the skills to do it, so I went back the next day with a different attitude.

And what it did for me is it got me interested in special education. So then I went back to teachers college and did the year-long course on special needs and gifted education.

Then I went to Casebrook Intermediate School and taught special classes there for eight years.

A job came up at Cobham

Intermediate School, which was great, because it was the other end of the spectrum – teaching gifted children. Now I’ve been here 22 years teaching a class in the morning and doing deputy principal work in the afternoon.

Where did you grow up?I grew up in New Plymouth

but I live in Cass Bay now. I’ve just been out of my house for a whole year because of earthquake repairs. I had a lovely beautiful garden and everything sunk and the fences were down.

Decades of perseveranceCobham Intermediate School deputy principal Bindy Buchanan is erasing the whiteboard for the last time after 50 years in an education role. Reporter Grace Cabell spoke to her about her 22 years at the school and the changes she has seen in the last half century.

FAREWELL: Cobham Intermediate deputy principal Bindy Buchanan is leaving the school after 22 years.


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in spite of obstaclesI’ve just moved back in the last

six weeks.Do you have a family? What

do they do?I do, but unfortunately two of

my three children live overseas. One lives in England and one in Germany and I never see my grandchildren. But they are com-ing over for my retirement. It’s the first time in 20 years the whole family has been together, so I’m really looking forward to it.

When did you know you wanted to be a teacher?

From about the age of five, because I was bossy [Laughs]. I used to invite all the kids in the neighbourhood to come and play school but I was always the teacher. I’ve been passionate ever since then. You have to be if you’re teaching for 50 years.

What positive changes have you seen in teaching?

Huge ones. I think the biggest one would be that everything now is student-centred and they’re part of all the planning. It’s no longer teacher up front and kids down the back. They know themselves better now.

Is there anything you have disliked about the changes?

On the negative side there is a huge amount of paperwork and planning and assessments, often for no good reason. When do you have the fun times and special moments? We’re so busy ticking the boxes.

I also think things have become

stressful for teachers – everything has to be so politically correct now.

Do you think the modern style of learning allows for a more ef-ficient way to teach?

It’s needed to come because we’re teaching skills now and not teaching knowledge. You get them far more self-motivated.

They understand through goal-setting they can create their own steps in learning – they’re far better equipped than they were 30 years ago.

Where do you see education going in the future?

Well these modern learning environments are going to be

interesting. We had open plan rooms about 20 years ago and they weren’t that successful.

What has been your favourite part of teaching?

I send my kids off to high school with the assurance they know themselves well. You see children’s strengths and skills and you get them out of their comfort zone. You get them set up for life – not just for high school, for life.

Did you face any challenging situations in your career?

Special education teaching is pretty tiring and full on. When I was teaching it I had two mat-tresses in the room for kids with epileptic fits. There was one boy

who I could never turn my back on – he was always with scissors and knives and I had a boy who would cut his own hair down to the scalp. After that I thought it was time to get out and took a senior teaching job at Casebrook Intermediate and was there for 16 years.

What has been the hardest part?

I think it’s the time factor – just trying to fit in everything you want to fit in. You don’t get a life balance. I’ve neglected my husband a bit over the years. In education nothing ever feels complete, you’re never finished. There’s always something more you could do.

Sounds like you’ve had a pretty interesting career then?

I’ve been blessed with a rich, exciting teaching career. People say 50 years, that’s such a long time – and I think really? Where did it all go!

What are you looking forward to the most when you retire?

I have my house to get back to. And I love travelling – I’ve got a cruise planned around Japan in April and I want to get back to England. I have four grandchil-dren and I’ve never been to one of their birthday parties.

What do you think you will miss the most?

I will miss the children terribly. I’ll miss the staff rotary too, all the jokes and the laughs.

Thank you for your time today.

MISSED: Bindy Buchanan with some of the pupils from her Room 1 class. PHOTOS: GEOFF SLOAN

BY GRACE CABELL

Riccarton-Wigram Community Board members are furious about being left out of decisions for a bus hub in Riccarton.

The city council decided at a meeting on Thursday to locate the bus hub and waiting lounge on the corner of Division St and Riccarton Rd.

But board had voted unanimous-ly to continue negotiations with Westfield Riccarton to have the hub on their site.

Community board member Deb-bie Mora said she felt any requests had been ignored.

“It shows a degree of a lack of confidence. I’ve been elected to rep-resent my community and yet be-cause of this process, I feel like I’ve failed them,” she said.

The city council’s infrastructure, transport and environment commit-tee chairman councillor Phil Clear-water said it was the best option.

But Mrs Mora did not agree.“At no point did they look at tem-

porary shelters on the current site. This would have saved money on updates and maintenance,” she said.

“We can’t afford to have our bus users waiting in the rain for another winter,” said Mr Clearwater.

Board chairman Mike Mora said much of the process had taken place behind closed doors at public ex-cluded meetings.

“It’s unfortunate that when there are major issues in our ward, we can’t be involved,” he said.

Board feels excluded


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HONOUR: Dr Brian Molloy (left) of Riccarton, and Dr Tim Jenkins of Upper Riccarton receiving their awards from Mayor Lianne Dalziel.

Contributions to community acknowledgedTwo Western News residents have been included in this year’s city council Civic Awards.

Dr Tim Jenkins of Upper Riccar-ton was recognised for his environ-mental education and community service.

Dr Jenkins founded the Trees for Canterbury project within the Green Effect Trust in 1990.

For nearly a quarter of a century he has guided the project.

Dr Brian Molloy of Riccarton received his award for more than four decades of association with the Riccarton Bush Trust.

Dr Molloy was appointed to the Board of the Riccarton Bush Trust

in 1973 to provide guidance for the restoration and management of the last remnant of the once vast Can-terbury Plains coastal forests.

The awards were presented by Mayor Lianne Dalziel to 10 indi-viduals and three organisations last Wednesday.

It was the first ceremony since 2010 where the city council pre-sented the Christchurch Earth-quake Awards, which recognised acts of kindness, service or heroism during the earthquakes.

“Each award winner represents the highest ideal of citizenship – dedication and outstanding service to others. We are grateful and

appreciative of their tremendous generosity and commitment to Christchurch,” said Ms Dalziel.

This year’s recipients covered services to everything from mental health, Antarctic science and heritage preservation to local ethnic culture and families of children with neurological disorders.

The awards acknowledged substantial work, usually voluntary, that benefited the city of Christ-church and its people.

The service could be for rec-reation, youth activities, social welfare, education, culture, religion or community affairs.

Clean sweep for St Thomas’s at Young Enterprise awardsA group of St Thomas of Canter-bury College students have won three top prizes for their business innovations at the Lion Founda-tion Young Enterprise Scheme in Wellington.

Chariot Brothers, a group of entrepreneurs, has been awarded the Unitec Award for Excellence in Enterprising Technology, the Movac Award for High Growth Potential and the Ministry of Busi-ness, Innovation and Employment Award for Excellence in Economic Sustainability.

At the award ceremony on Thursday, 11 the group were also awarded a cash prize of $1000.

The Chariot Brothers consisted

of Charlie Devine, Lincoln Harri-son, Tim Marshall, Ben O’Connell, Adrian Els, Fergus Sharp, Hamish Simpson and Tim Marshall.

The students created a new emergency stretcher called the Chariot of Life.

The invention allowed for pa-tients to be examined rapidly and even on the move. It also incorpo-rated a pulse meter and GPS unit in its lightweight, flexible design.

Young Enterprise chief executive Terry Shubkin said Chariot Broth-ers had performed incredibly well this year.

“They have created an innovative product which I’m sure will make a positive difference in workplaces

around the country,” he said.The Lion Foundation Young

Enterprise Scheme was an experi-ential programme where students in years 12 and 13 could run their own business for a year.

Of the 2500 students from the 200 schools that took part, two other Canterbury schools won awards including Kingslea School and Linwood College.

WINNERS: (Back row, from left): Adrian Els, Lincoln Harrison, Charlie

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Have a happy Christmas from the managment & Staff


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Cathedral Grammar School pupils have ended the school year with a nativity play performance. Year 3 pupils performed the nativity play The Meaning of Christmas on Monday, December 8. Parents and staff assisted with the creation of props and costumes. Together with year 3 teachers the pupils spent several weeks practising and mastering their roles. Head of junior school Carole Wright said it was a special way to end the school year and to share the joy and meaning of Christmas. “We are very proud of our year 3 pupils, their acting and singing was commendable,” she said.

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A family-owned business for three generations, Theo’s Fisheries have been at the forefront of preparing and supplying the finest and

freshest seafood for over half a century.

They have stood the test of time because of the pride they take in what they do. They use only the best quality seafood, prepared to the highest standards, available to purchase retail or wholesale, fresh or frozen, or already prepared from the takeaway shop.

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Theo’s Fisheriesfor the finest and freshest seafood

Theo’s Fisheries on Riccarton Road is not simply a fishmonger, nor just a fish and chip takeaway, it is a local institution with a fan base of loyal customers who will cheerfully travel across town to visit them.

sets Theo’s Fisheries apart is their more unusual varieties of fish such as gemfish, conga eel, alfonsino and even whole squid.

Their retail customers love the fresh fish counter where they can take their time making their selection from the extensive range, but the online ordering option is a great alternative. Now, both their retail and wholesale customers can make their choice at any time and place,

and are guaranteed the same terrific service and fantastic quality. With so many of us avoiding meat for various reasons, some of their top of the range fish steaks are a great alternative for the festive BBQs.

Of course, their traditional takeaways are what Theo’s Fisheries are also known for. They are now available as family packs and they offer superb delicatessen lines and farm fresh, European-style salads and snacks which make delicious and healthy additions to a family’s fish and chip supper. It’s easy to order, too; just check out their website, make your choice, and give them a ring. By the time you arrive to collect your order, it will be piping hot and ready.

Visit them at 82 Riccarton Rd to see their wide range of fresh fish daily, or go to their website www.theosfisheries.co.nz to find out more about this local legend with the freshest and best fish in town.

Residents gathered for a centennial celebration of the Riccarton Bush reserve. The weekend event also celebrated the renovation and reopening of Riccarton House and Riccarton House Bistro. On Saturday, December 6 a cocktail party was held with past and present board trustees. The Sunday event included a tug-of-war competition and a visit from members of the Crusaders and the All Blacks. Steampunk Christchurch members also attended the event.

CLASSIC: Steampunk Christchurch at Riccarton House.

For high school students, work experience can provide an exciting insight into the working world. Middleton Grange School student Joshua Janssen writes about his work experience day spent flying one of the Christchurch Aero Club’s Robins.

I went to the Christchurch Aero Club and got into one of its Robins with my flight instructor.

He started the aircraft up and then in no time we were at the intersection of the two big main runways, taking off on the shorter runway going towards the city.

I slowly applied full thrust and once I was at 60kts I pulled up. He put the flaps up and I put the aircraft in a climb at 80kts.

We climbed all the way up to 762m and flew over the Port Hills. Over the water in Lyttelton we were flying at about 120kts.

I got my camera out and took some pictures.

We then practised turning with and without the rudder.

The instructor told me to “pull my camera out” and he pulled the plane steeply into climb.

The camera felt so heavy and was hard to lift up.

Then he put the plane into a sudden dive. The camera started floating in the cockpit - we were experiencing no gravity.

Those aerobatics felt like a roller coaster ride and made me a bit sick.

But he then gave me the controls and said to fly anywhere around Christchurch.

We went back down to 396m while passing Sumner and I flew to Bishopdale.

Then we flew towards my school.

We flew back to Bishopdale to then start our approach to the runway.

As we were passing over the main runway an air traffic controller called to us tell us to make a sharp left-turn, so we turned around.

An Air New Zealand aircraft was just coming in to land.

I realigned and my instructor gave me the controls.

I landed the plane very nicely on the grass runway.

We parked the plane and he took me down to the U.S. Antarctic base to visit the C-130 Hercules.

And that was my work experi-ence.

• Have you done work experience lately and would like to be in the Western News? Send your story and photos to [email protected]

▌▌WORK EXPERIENCE Celebrations for reserve

STYLISH: Steampunk Christchurch members Craig Disillusioned and Jill Haley.

CHALLENGE: A strong tug-of-war battle leaves Riccarton Bush Trust deputy chairman Mike Mora open-mouthed.

STRUGGLING: Christchurch Boys’ High School out-muscled by Christ’s College.


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Let there be light at Avonhead Park.

The official FIFA training facil-ity at Avonhead Park for the Un-der-20 World Cup is rapidly taking shape, with new floodlights being erected last week.

Connetics design and lighting engineers have been working over-time to raise the 18m towers that will light up the main pitch at the park.

The 44 lights, that combine to produce an on field strength of 480 lux, will be a dramatic departure from the average training ground in Christchurch and strong enough to allow competitive night games to be played.

The Connetics team is working on behalf of Mainland Football to deliver an international-standard training facility that will provide a post-World Cup legacy for Canter-bury footballers - from high-per-formance teams to amateurs

Connetics lighting engineer Steve Muir designed the installa-tion specifically for this site, op-timising the uniformity of light across the pitch, while minimis-ing the spill of light onto adjacent projects.

Mr Muir said there are specific requirements high performance athletes have, including lighting.

“It’s not about the volume of light but the quality of that light. To that end, it’s imperative to fully

understand the end purpose when designing any purpose built facil-ity, be it sporting, for the arts, or other.”

Mainland Football chief execu-tive Mike Coggan said the avail-ability of an additional high qual-ity pitch that offers night time use opens up a whole new opportu-

nity for community football pro-grammes.

“Certainly in recent years the football community has struggled with the dearth of quality grounds and facilities.”

To match the growth in the sport, Avonhead Park and two other upgraded turfs will assist

with demand for first-class facili-ties.

The lighting specialists are work-ing alongside the city council team responsible for the installation of the pitch, which is due to be com-missioned early next year.

Testing of the lights will take place early next year.

GRASSROOTS SPORT

LIGHT ‘EM UP: A Connetics engineer preparing the new lights at Avonhead Park.

Lights go up in Avonhead

SHARP SHOOTER: Sofia Ken-nedy, of Middleton Grange School has made the under-16 New Zealand Basketball Koru development side to play in a tournament in New South Wales in January. She is joined by fel-low Cantabrians Megan Ellis and Tsubasa Nisbet.

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[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.

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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.

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

Email: [email protected]

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

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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 sug-gested list of food and presents along with each family mem-ber’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 Christmas 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 volun-

teers sign up.“I was very impressed by

that,” she said.The volunteers are buying

the goods and will deliver them to their allocated fam-ily 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 suggestions were Spider-Man toys, the movie Frozen on DVD, make up, toiletries and petrol vouch-ers.

If anyone would like to do-nate food or presents to fami-lies 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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Spreydon’s annual Christmas Grotto Experience opened last week with a grand opening party and a week of bookings.

It opened on Tuesday for group bookings, which saw primary and pre-school children visit in the mornings, and rest-home residents in the afternoons before the open-ing party on Friday.

The grotto is now open to the general public every day until Christmas Eve.

The experience usually attracts about 32,000 visitors a year, mak-ing it a popular Christmas attrac-tion.

It was the first time in 12 years that the grotto had been expanded to include a Grand Opening Party which was open to everyone.

The party included live music and entertainment, food stalls and allowed entry into the grotto.

This year, the displays include a toy factory and Toy Land exhibit and a German village scene.

The Christmas Grotto Experi-ence is located at the South West Baptist Church and entry is $3 per person.

Christmas grottoopens to public

SLEIGH BELLS RING: Kaiya Hiku, 3, from The Light-house Preschool in Halswell enjoys the Christmas Grotto Experience last week. PHOTOS: GEOFF SLOAN

MERRY: Some of the children look at a dis-play during a group visit at the grotto last week.


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$89999

SAVE $100


RestauRant Open 7 days Breakfast 5.30am-10.30am Lunch 12pm-2pm Dinner 5pm-9pm the venue available Wednesday – Saturday spoRts baR Open 7 days

ouR lunch menu includes:• BLT

• Fish of the Day• BBQ & Bacon Burger

• Crumbed Dory & Fries• Roast of the Day

• Open Steak SandwichMonday - Thursday Only

FREE BOTTLE OF Wine oR 2 handles

main menu includes:• Angus Beef Steaks & Pasta

• Gourmet Burgers• Seafood Platters

• Slow Roasted Meats

With eveRY 2 mains puRchased FROM OUR EVENING A LA CARTE MENU

• Phone 349 6104 6 Tower Street, Hornby

www.equestrianhotel.co.nz

TWO FOR ONE LUNCH DEAL!

Pre Christmas dinner menu with a handle of beer or house wine $40

To Start Soup of the day - Matured for 24 hours for the ultimate flavour,

served with dinner rolls Or

Shrimp cocktail - Served on a bed of lettuce with seafood sauce

Mains Orange glazed baked ham with steamed new potatoes, peas, braished red cabbage and honey glazed carrots with apple and cinnamon gravy

Or Stuffed Canterbury turkey with the above condiments

Desserts Mini pavlova

Or Christmas pudding

To finish Tea and coffee with Christmas mince tarts

Available till 24th December, 2014

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


Phone 349 5952 Cnr Springs Rd & Marshs Rd,

Prebbleton (next to Milanese Restaurant)

OPEN 7 DAYS

Have you been to see us lately?

~ FREE GIFT WRAPPING ~

~ SANTA PHOTOS ~

~ GIFT FROM SANTA ~

~ GIFT VOUCHERS ~

Christmas Trading Hours Mon 15 -17 Dec Normal HoursThu 18 Dec 9 - 8pmFri 19 Dec 9 - 8pmSat 20 Dec 9 - 6pm

Sun 21 Dec 10 - 6pm Mon 22 Dec 9 - 8pm Tue 23 Dec 9 - 8pm Wed 24 Dec Normal HoursThu 25 Dec CLOSEDFri 26 Dec 10 - 5pm

Sat 27 - 31 Dec Normal HoursThu 1 Jan CLOSEDFri 2 Jan 10 - 5pmSat 3 Jan 9 - 6pmSun 4 Jan 10 - 5pmNormal Hours Resume

Santa Hours11am - 4pm daily from Sat 13 - Wed 24 Dec 1/2 hour break between 12:30 - 1pm to feed his reindeers

We’re open longer too

~ INTERACTIVE VILLAGE ~santa’s interactive village online at

www.barringtonshopping.co.nz

Watch out for our Christmas

Brochure!In your letter boxes

this week.

www.barringtonshopping.co.nzPh. 03 332 4221 Like us on facebook!

9 Witham St Hornby Phone

349 7867

9

Prebbleton - Lincoln Riccarton - City

Russley

Springs Rd

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my

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Barkers Wool & HaberdasheryPFAFF SEWING CENTRE

Closed for Christmas from 3pm 24th Dec until 10am 5th Jan 2015

January hours are 10am to 3pm

Smocked GownsGreat Selection of


Eat, drink and be waryHEALTH

THE holiday season is full of celebrations. From office parties to family events, everyone gathers to spread a little extra cheer.

Though people may be wary of what all the holiday treats will mean for their health, avoiding all of the revelry could cause more harm than good.

Creating a balance between restraint and indulgence will help sustain physical, mental and emo-tional well-being.

Come out of the holiday season feeling just as good as you did when you went in with these easy tips.

Choose wisely During the holidays there are tempting treats everywhere you turn. From biscuits at the office to fondue at the Christmas party, your favourites can be hard to resist. But if you choose your treats wisely, you can guiltlessly enjoy every bite.

Browse the buffet line for healthy options like veges or fruit, shrimp cocktails or chicken skewers so you won’t have to skip

dessert. You can always share a sweet

treat with someone else to keep you accountable.

And if you’re worried about not having the will power, it’s a good idea to eat some healthy protein before an event to keep you feeling satiated.

Don’t deny yourself Food is connected to family, cul-

ture, tradition and celebration, and it should be a source of enjoyment. Avoid creating a list of food and drink items you cannot have.

“When it comes to tempt-ing foods, forbidding them only makes you want them even more,” says Debbie Swanson, registered dietician and nutrition and healthy cooking instructor at The Inter-national Culinary School, Colo-rado. She suggests eating smaller portions of your favourites, such as a bite of pie instead of the whole piece.

“My friend makes the best apple pie.

‘‘I always have two bites,” Swan-son says.

Work it off The best way to prevent the extra pounds from sneaking up on you is to engage in a regular exercise routine.

Doing something as simple as

parking further away from the office or taking the stairs instead of the elevator can help increase the

number of steps you take each day. Individuals typically gain about 1kg during the holidays, according

to the Mayo Clinic. “The problem is that we don’t

lose the weight,” Swanson says. Rather than adding weight that

you have to work off later, maintain a workout regimen or find other ways to burn the calories you con-sume throughout the busy day.

Take time out Research over the past two de-cades has begun to demonstrate the strong connection between mental health and the strength of the immune system, which affects overall physical well-being, according to Jim Wasner, dean for the American School of Professional Psychology at Argosy University, Illinois.

Wasner says that the strength and resilience of everyone’s overall immune system, feeling depressed or overly anxious, often correlates with poorer physical health and vulnerability to illnesses.

“Relax and schedule time for yourself,” he says.

“Go easy on the alcohol and sugar. Catch up on your sleep.”

Maintaining this overall balance will keep you physically and men-tally healthy during the Christmas festivities. Enjoy the celebrations, just maintain the balance between healthy and indulgent decisions so that the holidays don’t get the best of you.

Go on, have that bite of pie, take that nap – it could keep you healthy this Christmas

Slow downand gethealthyByDenise Ferguson

There is nomagic technique thatwill give us optimal health, but itis possible for anyone to attainan incredible sense of health andvitality. Yoga is simply themeans bywhich we understandourselves and our needs betterto enable the intelligence of thebody to bounce back to itsnatural state of harmony andgoodness.So what do you need to feel

fantastic? It is different foreveryone and in a yoga practicewe take time to slow down andobserve howwe are feeling.As we becomemore present

we are able to recognise soonerwhenwe are out of balance andmakemore responsible choicesto care for ourselves before weget sick or develop diseases orinjuries.Many people ignore the vital

messages the body sends tomaintain a sense of optimalhealth. Tiredness is simply amessage to slow down or giveyourself more energy.

Unpleasant emotions tell youthat something in your life needsto be addressed. Discomfort inthe bodymay be a sign you arenot moving consciously.If we ignore themessages

long enough or don’t respondappropriately to them, the subtleaches and pains will turn intosickness, disease ordissatisfaction.Yoga is simply the practice of

payingmore attention to thebody and learning how tomovein amore conscious way. As wepractise yoga over time, ourminds become clearer and lessdistracted, enabling us to feeland retain the benefits of yogalong after we’ve rolled up ourmat.Finding the style,

environment and teacher youresonate with can take a littleinvestigation but when you findthe combination that is right foryou, it won’t take discipline topractice.Yoga gives you the tools to

discover what your individualneeds are to remain in a naturalstate of health and it gives youpermission to slow down longenough to enable the body tonaturally realign with the statethat is inherent in us all.Yoga is health, wellbeing and

happiness.

■ Denise Ferguson is founderof TheYoga Sanctuary, andSpecial KNourishambassador. Visitwww.yogasanctuary.co.nz formore information

Tues

dayGLTu

esda

y HealthEat, drink andbewaryGo on, havethat bite of pie,take that nap —it could keepyou healthy thisChristmas

RESTRAINT:Make sure youenjoy yourself but try to exercise someself control around sugar andalcohol.

THEholiday season is fullof celebrations.From office parties tofamily events, everyone

gathers to spread a little extracheer.Though peoplemay bewary

of what all the holiday treats willmean for their health, avoidingall of the revelry could causemore harm than good.Creating a balance between

restraint and indulgence willhelp sustain physical, mentaland emotional well-being.Come out of the holiday

season feeling just as good asyou did when youwent in withthese easy tips.

Choose wiselyDuring the holidays there are

tempting treats everywhere youturn. From biscuits at the officeto fondue at the Christmasparty, your favourites can behard to resist. But if you chooseyour treats wisely, you canguiltlessly enjoy every bite.Browse the buffet line for

healthy options like veges orfruit, shrimp cocktails orchicken skewers so youwon’thave to skip dessert.You can always share a sweet

treat with someone else to keepyou accountable.And if you’re worried about

not having the will power, it’s agood idea to eat some healthyprotein before an event to keepyou feeling satiated.

Don’t deny yourselfFood is connected to family,

culture, tradition andcelebration, and it should be asource of enjoyment. Avoidcreating a list of food and drinkitems you cannot have.“When it comes to tempting

foods, forbidding them onlymakes youwant them evenmore,” says Debbie Swanson,registered dietician andnutrition and healthy cookinginstructor at The InternationalCulinary School, Colorado. Shesuggests eating smaller portionsof your favourites, such as a biteof pie instead of the whole piece.“My friendmakes the best

apple pie.‘‘I always have two bites,”

Swanson says.

Work it offThe best way to prevent the

extra pounds from sneaking upon you is to engage in a regularexercise routine.Doing something as simple as

parking further away from theoffice or taking the stairs instead

of the elevator can help increasethe number of steps you takeeach day. Individuals typicallygain about 1kg during theholidays, according to theMayoClinic.“The problem is that we don’t

lose the weight,” Swanson says.Rather than adding weight

that you have to work off later,maintain a workout regimen orfind other ways to burn thecalories you consumethroughout the busy day.

Take time outResearch over the past two

decades has begun todemonstrate the strongconnection betweenmentalhealth and the strength of theimmune system, which affectsoverall physical well-being,

according to JimWasner, deanfor the American School ofProfessional Psychology atArgosy University, Illinois.Wasner says that the

strength and resilience ofeveryone’s overall immunesystem, feeling depressed oroverly anxious, often correlateswith poorer physical health andvulnerability to illnesses.“Relax and schedule time for

yourself,” he says.“Go easy on the alcohol and

sugar. Catch up on your sleep.”Maintaining this overall

balance will keep you physicallyandmentally healthy during theChristmas festivities.Enjoy the celebrations, just

maintain the balance betweenhealthy and indulgent decisionsso that the holidays don’t get thebest of you.

Synthetic enzymesmay help fight cancerBy Steve Connor "It widens the

scope for findingextra-terrestriallife forms onother planets."ProfessorPeterMaxwell

Anewway of treating illnessessuch as cancer and Ebola couldbe possible after a scientificbreakthrough that also shedslight on the origin of life.Researchers have suggested

the breakthrough in syntheticbiology— a science whichmarries disciplines such asbiotechnology, molecularbiology and evolutionarybiology— could even supportthe possibility of extra-terrestrial life on other planets.For the first time scientists

havemade synthetic enzymes—the vital ingredients needed forlife— from artificial geneticmaterial that does not existoutside the laboratory.The breakthrough could soon

lead to newways of developingdrugs andmedical treatments.

The findings are the latest inthe field of synthetic biology,which attempts to create newbiological molecules and evennovel lifeforms.The technologymay enable

scientists tomake drugs that canblock cancer-causing genes orbind to the ribonucleic acid(RNA) of viruses such as Ebolaor HIV.“Synthetic biology is

delivering some truly amazingadvances that promise to changethe waywe understand andtreat disease,” said ProfessorPeterMaxwell, of theMedicalResearch Council, based inCambridge. It widens the scopefor finding extra-terrestrial lifeforms on other planets based oncompletely differentbiochemistry to that on Earth.“It expands the chemical

range that one can envisage life

living in,” said Philipp Holliger,who led theMRC researchers.The synthetic enzymeswere

able to cut and paste pieces ofartificial genetic material knownas XNA, which does not exist innature.XNA is able to store and

replicate genetic information—just like its two naturalequivalents DNA and RNA—andwas synthesised in

Holliger’s lab three years ago.The extra enzymatic

property of the artificial geneticmaterial mimics natural RNAenzymes. “It was thought DNAand RNAwere the onlymolecules that could storegenetic information and,together with proteins, the onlybiomolecules able to formenzymes,” Holliger said.“Our work suggests, in

principle, that there are anumber of possible alternativesto nature’s molecules that willsupport the catalytic processesrequired for life. It may bepossible to design therapeuticXNAmolecules that can cleaveto a cancer gene or to viral RNA,and because XNA does not existin nature it will not be brokendown quite so fast as DNA orRNAwhichmeans it will worklonger.” — Independent

RESTRAINT: Make sure you enjoy yourself but try to exercise some self control around sugar and alcohol.


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.


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T

Peter Jones027 478 3006

2005 HONDA FIT 5 DOOR HATCH1300cc auto, alloy wheels and stereo CD player, this car is an absolutely beautiful condition ideal second family car for mum and the kids to use, finished in electric blue.

2006 TOYOTA AURIS S-PACkAgE 1800cc auto 5 door Hatchback 95,000ks ABS, AB’s factory alloy wheels finished in Sky Blue these are a great car to drive.

2005 MAZDA AXELA 2000cc auto, done 76,700ks, with all the factory extra's including 16" alloy wheels, black interior finished in metallic blue. No Deposit Finance T.A.P

2008 NISSAN TIIDA1800cc, 6 speed manual, 85,000kms, alloy wheels, black suede/leather seats, power steer, power mirrors, power windows, finished in electric blue. No Deposit Finance T.A.P

2004 MAZDA DEMIO1.3 Auto in very nice condition and travelled only 77,000kms, great car for Mum or the daughter, hard to find as tidy as this one, finished in white pearl. No Deposit Finance T.A.P

2012 SUBARU IMPREZA SPORTS1.6i Hatchback, mag wheels, ABS brakes, CD player, finished in platinum silver. No Deposit Finance T.A.P.

$7,990 $9,9902004 SUBARU OUTBACk S/W 4WD2500cc, auto, 4WD, alloy wheels, 105,000km, very popular reliable wagon. Cambelt has been replaced. Finished in silver over charcoal.

$14,990

$11,990 $10,990

1800CC, 6 SPEED MANUAL!

$5,990

$12,9902012 SUZUkI SWIFT5 door hatchback, 1200cc Auto, alloy wheels, travelled 85,000kms and finished in a beautiful electric blue you must checkout this one. No Deposit Finance T.A.P.

2007 MAZDA AXELA1500cc Auto, done 82,600ks, factory alloy wheels, best buying this weekend at only. No Deposit Finance T.A.P

$14,9902005 SUZUkI ESCUDO 4WD2700cc, Auto, 6 airbags, alloy wheels, air conditioning finished in black with matching fibreglass spare wheel cover.

2005 MAZDA ATENZA SPORT HATCHAuto, travelled only 52,000kms with factory alloy wheels, finished in platinum silver. No Deposit Finance T.A.P

2000 SUBARU LANCASTER3000cc auto in very tidy condition for it’s age and mileage, 130km, these models were rated the most suited vehicle for NZ roads and conditions, don’t miss this one. No Deposit Finance T.A.P

$13,990

$8,9902007 MAZDA DEMIO1.3, 5 door hatch in suburb condition very hard to find as clean as this finished in pastel blue.

2006 TOYOTA RACTIS1500cc paddle shift, good seating position easy access, rear seats fold flat giving you a flat floor finished in Platinum Silver.

2006 HONDA ODYSSEY ABSOLUTE7 seater 2400cc chain driven engine, air bags abs braking, excellent condition inside and out alloy wheels excellent buying.

$8,990

$10,9902007 NISSAN SERENA 2.0 RX COACH8 Seater, alloy wheels, all factory extras, finished in electric blue, ideal for the larger family. No Deposit Finance T.A.P

$12,990

$10,990

$6,990

$11,990

2011 SUBARU LEgACY WAgON New shape, 2 litre, only 86,000kms, new set of aftermarket alloys, finished in platinum silver – looks great! No Deposit Finance T.A.P

2007 MITSUBISHI OUTLANDER g 7 seater 2WD/4WD on demand, 2.4 auto, Rockford stereo system, finished in black, factory alloys. Only 87,000kms. No Deposit Finance T.A.P

2005 TOYOTA AvENSIS Xi WAgON 2 litre auto, these vehicles have amazing safety rating of 5 out of 6 award winning model. No Deposit Finance T.A.P

2005 NISSAN MURANO SUv 2.5 auto, well maintained – great family vehicle for Xmas/New Holidays Be quick for this one – this price will not be repeated. No Deposit Finance T.A.P

2006 HONDA CIvIC SEDAN New shape, 1.8, auto, reversing camera, factory alloys.

$17,990 $17,990 $10,990

$10,990 $11,990

$12,990

$9,9902005 TOYOTA ESTIMA AERAS 8 seater, 100,000km, reversible middle row seats, auto, closing electric rear doors, bumper sensors front and rear, reversing camera, alloy wheels.

2006 TOYOTA CALDINA Z-L 1.8, 75,000km, finished in glacier white with alloy wheels and new tyres. No Deposit Finance T.A.P

1999 SUBARU LEgACY gTT 5 SPEED This would be the nicest one I have seen. Travelled only 80,000kms. Extremely hard to find in this condition. Finished in Blue Metallic, factory alloy wheels. No Deposit Finance T.A.P

$7,990

2007 NISSAN SkYLINE 350gT TYPE SP This is a rare model in outstanding suburb condition with full factory black leather and the larger disc braking system, travelled 80,000km and is a pleasure to drive. No Deposit Finance T.A.P

$12,9902007 MAZDA AXELA 2.0Sports hatch in very tidy condition, travelled, 82,000km air con, power steer, stereo CD, This is a very popular car finished in silver.

$18,990

2010 SUBARU EXIgA 2.0I-S 7 seater wagon, travelled only 88,000kms, finished in black, alloy wheels. No Deposit Finance T.A.P

$15,9902007 NISSAN MURANO 350vXHeated seats in leather, alloy wheels, sun roof, ABS, ideal for towing the family toy. No Deposit Finance T.A.P.

$19,990

7 SEATER

2007 NISSAN DUALIS-g2000cc auto, glass roof, 87,000ks in very tidy condition, finished in platinum silver, factory alloy wheels, NZ GPS, hands free, etc. No Deposit Finance T.A.P

$15,990

$22,9902011 TOYOTA HI ACE vAN 75,000 kms, finished in white, ideal late model company vehicle for trades person. No Deposit Finance T.A.P

Monday deceMber 15 2014WESTERN NEWS 23[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.

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Juliet Dickson DDI 03 364 7409 Mob 021 688 159 [email protected]

Cherylyn Macilquham DDI 03 364 7494 Mob 021 914 428 [email protected]

MulTI AwArD wINNINg publIShINg COMpANy

PROUDLY CHRISTCHURCH OWNED & OPERATED

Landscape Lane (off Lunns Rd)P. 348 2915 OPEN 7 DAYS

CHCH’S LARGEST SELECTION OF BARK • COMPOST • SHINGLES

we do home deliveries

Remember... we areNOT in Parkhouse Road

PARKHOUSE PLUS PREMIUM ORGANIC

COMPOST40 litre bags

MUSHROOM COMPOST

(must be taken as one load)

Buy 4 bags @ $10.40 per bag

Get 1 additional bag FREE

Buy 2 scoops Get 1 additional scoop

FREE

Our price $19.00 per 1/3 cubic metre scoop

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


A TRUSTED FAMILY BUSINESS FOR OVER 35 YEARS

233 Stanmore Road • Phone (03) 389-0536FINANCE NOW AVAILABLE FROM NO DEPOSIT UP TO 36 MONTHS

“The best little furniture shop in town”Richmond Discount Furniture

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?

Rent well. Live Easy

Justin Wright027 436 5462Phone 0800 RENT HPM orvisit www.rentwell.co.nz

For superior care of your rentalinvestment talk to one of our property management experts.

Christchurch’s Leading Property Management Company

[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 2014WESTERN NEWS 25Classifieds Contact us today CALL

NOW Ph: 03 379 1100Funeral Directors

ANTIQUE 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

Antiques

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

Computers

CURTAINFABRICS

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

CURTAINFABRIC OUTLET

71 Hawdon st SydenhamPh 366-5026

8.30-4.30 Weekdays

Curtains

Direct CremationNo frills, No Service,

No fuss, simply straight to the crem.

Other options available

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

Funeral Directors

A GARDEN TIDY UP? Rose & fruit tree pruning, Lawns, Gardening, consistently reliable general property upkeep, Dip. Hort. 10 yrs experience, One off tidy ups or on-going service. Nick’s Property Maintenance. Keeping your garden beautiful. Free Quote. Ph. 942-4440

GARDENING By mature female, very particular, honest & reliable $18 per hr, Northcote & surrounding areas, plse ph 03 352-2590

GARDENER - Need your home or commercial garden tidied up or renovated or require long term assistance. Phone Ruth 326-6663 or 021 272-0303

SECTION CLEARANCE, MAINTENANCE & tree removal, Hill sections a specialty competitive prices, ph Ewan 03 326-5009 or 027 201-5150

Gardening & Supplies

HAIRDRESSER MOBILE mature, qualified, avail for perms, sets & cuts, in the comfort of your own home, ph 03 352-8208IT’S Time to lose that winter pelt, Reset now ask me how. Contact Murray Ph 03 356 1943PEDICURE/NURSE Home visits available for toenails & fingernails by trained nurse, Ph 344-1653 or 027 380-2571

Health & Beauty

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

Holiday Accommodation

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

SLEEPOUT or CARAVAN for hire at your place from $65 pw www.nzcaravan.com ph 0274 741723

To Let

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.

Public Notices

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

TASMANIAN LUXURY

COACH TOURFully escorted 12 Day

Coach TourDeparting 6th March 2015

$4250pp including flights ex Christchurch

Phone Reid Tours 0800 446 886

Tours

Get your windows cleaned in time for XmasCall now for a quote

You still have time!

http://supercleanchchnz.com

call today 386-1761

Eftpos available for Debit, Visa & Mastercard payments

Trades & Services

BLOCKED DRAINS?• VIDEO INSPECTION• WATERBLASTING• LIQUID WASTE

PH: 03 365 7960 24 hours // 7 days

[email protected]

Trades & Services

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

Trades & Services

9168

001A

A

• Maintenance and Repairs

• Concrete Work• Ceilings and

Wallboards• Bathrooms and

Alterations• Weatherboards

and Decks

Phone 377 5544 AH 338 3494

Mobile 021 379 477www.jims.co.nz

Barry McGowanLicensed Certified

Builder

Trades & Services

DRIVEWAYS & PAVINGFREE QUOTESProfessional, friendly

Service Always

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

APPLIANCES & WHITEWARE Sales and service, 12 mths guarantee, free delivery in Chch area, Appliance Services, Showroom Shop 12 New Brighton mall (Pierside). Phone 388 4780BUILDER 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 3737CoNCRETE CUTTING Affordable Concrete Cutting with Quality, and removal work. Free quote. No job to small. Phone 027 442-2219, Fax 359-6052 a/h 359- 4605

DRIVEWAYSReplace, repair or new. We are a local company

with over 10 yrs exp. We also operate a digger for all other

earthworks.Ph. R.M. Solutions

021 02866981 for a free quote.

Trades & Services

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

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 021 263-9551

PAINTER Available, All aspects in painting. Very competitive in roofs and fences. Please call 027 241-7471 or 335-0265

PAINTER Top quality work, interior/exterior, pensioners discount, free quotes, 30 years experience, I stand by Canterbury, ph Wayne your friendly painter 03 385-4348 or 027 274-3541

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

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

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

ADD SOME

COLOURTO YOUR ADVERT!


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MulTI AwArD wINNINg publIShINg COMpANy

Classifieds Contact us today CALL NOW Ph: 03 379 1100

EntertainmentEntertainment

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

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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)

PLUMBERS AND ELECTRICIANS with one phone call. Plugs, rewires, lighting, underground cabling, new switchboards. No power - no hot water attended to immediately. We specialise in bathrooms, all plumbing maintenance and installations. Try our prices for hot water cylinders. Friendly service. Ph 022 617-7275

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

PLUMBER A Top Plumbing job completed at a fair price, prompt service, all work guaranteed, Ph Brian 960-7673 or 021 112-3492

ROOFING 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]

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

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

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

WINDOW CLEANING Everything looks better when the windows are clean and we reclean anything you are not happy with, without argument, ph 027 274 3504 or 944 0979

Trades & Services

PIANO/KEYBOARD Tuition. Raewyn Clegg, Registered Music Teacher, 29 Lancewood Drive, Halswell. Ph: 3229377

Tuition

A+ 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!

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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

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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

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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

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RESTAURANT & CAFÉ

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Year-EndParties

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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

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sale ends WednesdaY 24 december unless sold out prior

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27 speed shimano Alivio, Suntour XCT Suspension fork with lockout, Tektro

hydraulic disc brakes, 27.5” Alex Alloy wheels, Available in 15”, 17”, 19” & 21”

LMTB23 LeZyne BLocK MuLTi TooLSpeciAl $39.00

The Lezyne Blox-23 is a shop quality tool in a trail-sized package. Extra long bits and a high tool count make this an extremely versatile and portable tool. CNC machined aluminum side plates reduce weight. Extra long chrome vanadium bits are nickel plated for durability. The offset

wrapped bit design allows for a compact tool profile. A steel chain breaker with integrated spoke wrenches

works with 9/10 speed chains.

These compact lights can be easily connected to the handlebar, frame or even somewhere else. The

front light generates white LED lighting, while the rear generates red LED lighting. The LumiLed lights offer

three different run options, a contant steady light, a fast flash or a slow flash.

technology:•15mmoverlappingsteelshells

protect the inner steel cable

•PVC-coatingtopreventdamageofthe bicycle’s paintwork

•ABUSautomaticcylinderdrill-protection and user-friendly reversible key

•Twokeysaresuppliedwiththelock

LKAd69075 ABus MicroFLeX shAdow LocKRRp $59.00 | SpeciAl $15

AtABUS,thenameSteel-O-Flexstandsforcablelockswith high flexibility and double security. The steel cable is covered in overlapping shells made from toughened steel,

like scale armour. As a result, its resistance to attempts to break it open is increased significantly, while its weight

only increases slightly and its flexibility remains largely intact. This means that it is easy to attach any vehicle to

a fixed object.

TAcX T4155 / TAcX T4160

LuMiLed FronT & reAr LiGhTRRp $19.00ea

SpeciAl $9.50ea

JAMis TrAiL X eXperT 2015WAS $999 | NoW $849

27speedshimanoAcera,RSTOmegaSuspensionFork,Tektrohydraulic

disc brakes, 27.5” Alex Alloy wheels, Available in 15”, 17”, 19” & 21”

BAuer suprA 27.5 2014

WAS $899 | NoW $59924 speed Shimano Acera, Suntour

XCT,SuspensionForks,TektroHydraulic Disc Brakes, 27.5 alloy Wheels,Onesizeonly20”Frame

suit riders 175 - 190cm tall.

BAuer BrAvo 27.5 2015WAS $749 | NoW $599

24 speed shimano Alivio, Suntour XCT Suspension fork with lockout,

Tektro mechanical disc brakes, 27.5” Alex Alloy wheels, Available in

15”, 17”, 19” & 21”

33% off

BAuer AriZonA 26” 2015 WAS $379 | NoW $299

21speedshimano,BauerSuspensionFork,AlloyVbrakes,Alloywheels,Availablein15”,17”,19”&

21” – Ladies 15” & 18”

Ladies’

Ladies’

21% off

BAuer suBurBAn 1.0 2014WAS $559 | NoW $399

Alloy frame, steel fork, 24 speed shimano, Acera, 700c alloy wheels, alloy v brakes, available in 18” only,

a great commuter!

BAuer suBurBAn 2.0 2014WAS $659 | NoW $499

24 speed shimano Acera, Tektro mechanical disc brakes, 700C,

Alex Alloy wheels, Available in 16”, 18”, & 20”

24% off

29% off

BAuer rAZor sporT 26” 2015WAS $575 | NoW $399

21speedshimanoAltus,FrontSuspensionForkwith lockout, mechanical disc brakes, 26” Alloy

wheels. Mens available in 13”, 15”, 17”, 19” & 21”, Ladies available in 15” & 18”.

JAMis dAKoTA d29 2014WAS $1299 | NoW $899

27 speed Shimano Alivio, Rockshox XC30SuspensionForks,Tektro

Hydraulic disc brakes, 29” Alex Alloy Wheels, Available in 19” & 21”

30% off

JAMis neMesis coMp 2014WAS $1499 | NoW $999

27 speed Sram X7, Rockshox XC30 SuspensionForks,AvidHydraulic

disc brakes, 27.5” WTB Alloy Wheels, Available in 17”,19” & 21”

33% off

30% off

Men’s

20% off

17% off

15% off

ZooM scooTersNoW FRom oNly $49 to $69

Zoom Zapper 125mm wheel Zoom Kandy 100/125mm wheel

Zoom Stalloy 100mm wheel Zoom Mean Green 145mm wheel

Zoom Ice 100mm wheel

Men’s

Documents

Western News 15-12-14