Selwyn Times 25-11-14

Testing times for The Lab p3

Close win for

Rolleston

CONCENTRATION: Rollestons Brent Winks plays a volley during his division one match against Springston on Saturday. Rolleston won the encounter on a countback. More photos, results page 14-15 PHOTO: KAREN CASEY

Crowds court a great A & P show p4, p5

Prebbleton plan unveiled soonBY TOM DOUDNEY

Details of a major new commer-cial development in Prebbleton are expected to be unveiled within several weeks.

Brent Rawstron, who owns 2.2ha of land behind the existing shops on Springs Rd, said he had partnered with an experienced developer and expected to be in a position to give details of the proj-

ect hopefully before Christmas, if not it will be in the New Year.

They were looking at a mix of hospitality, retail and office space, as well as the possibility of a medi-cal centre and gym for the develop-ment, the cost of which could be around $40 million.

A number of Prebbleton resi-dents have expressed frustration over the lack of development on the land owned by which was

zoned for business use around 10 years ago.

Mr Rawstron acknowledged there had been an incredible amount of interest in what was happening on the site but said it had been important to take as much time as was needed to make sure they got the concept and architecture for the development right.

You can make it spectacularly

wrong, or you can make it won-derfully right, Mr Rawstron said.

I think Prebbleton residents will be well and truly happy with what we are talking about.

He and his business partner had been looking at other develop-ments in Australia and the North Island as well as village concepts in the United States and Canada.

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BY TOM DOUDNEY

Four years ago Paige Stolzen-berger, 13, lost her father to cancer. Now shes determined to do her bit to help combat the disease.

The Templeton teenager will have her long blonde hair shaved off at the Hope Presbyterian Church in Hornby, on Decem-ber 13 to raise funds for cancer research.

Paiges father Win Stolzen-berger died in 2010 after a long battle with a brain tumour. She was eight at the time.

Paiges mother Wendy said both Paige and herself had known a number of other people

who had died or suffered from cancer.

It is all too common, Ms Stolzenberger said.

I think the main effect for Paige has been working through that and when it comes into the home what really can you do?

Paige said that having lost her father it was good to be able to do something to help other cancer sufferers.

A while ago I grew my hair long and cut my ponytail off to make wigs down in Dunedin and ever since then I wanted to do something a little bit more just to raise money for research in relation to cancer that would help people.

Her friends at Middleton Grange School have been help-ing her make posters for the head shave event and her fund-raising page had already raised $430. She was hoping to raise between $800 and $1000.

Ms Stolzenberger said shaving her daughter shaving her hair off was a reasonably big deal for a 13-year-old girl.

She surprises me. She said this is what people go through when they have the treatment, mum, so why should I be wor-ried about it? Im not. It will grow back.

To donate to Paiges cause, visit www.givealittle.co.nz/member/Paige13

FAMILY TIES: Paige Stolzenberger with brothers Mason, left, and Alex.

Locks of love for cancer sufferers

From page 1Prebbleton resident

Alison Fifield recently raised concerns at a Prebbleton Community Association meeting that the land, covered in long grass and weeds, was an eyesore and a potential fire risk.

District council deputy principal rural fire officer Douglas Marshall said the grass on the property was currently green and did not pose a fire risk. However, it could become a risk as the weather warmed up and the vegetation dried out.

We have been in touch with the property owner this week to ask that they look at mowing the property to keep it in tidier condition and help prevent it from becoming a fire danger in the future, Mr Marshall said.

We had complaints about this property last summer and the owner took adequate measures to remove the fire danger at that time.

Mr Rawstron said the grass was mowed every year around this time to make sure there was no fire risk and that would be done as usual.

Prebbleton plan unveiled soon

Tuesday November 25 2014 SELWYN TIMES2

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BY TOM DOUDNEY

Construction of a new bar and restaurant in Lincoln is on track again, in spite of the building company in charge going bust.

The owners of The Laboratory, which is being built on the corner of Gerald St and West Belt, have stepped in to manage the project directly after Can Build went into liquidation earlier this month.

Liquidators PwC say Can Build owes around $2 million to credi-tors.

Martin and Lisa Bennett previ-ously owned The Twisted Hop bar in Christchurch. When that was closed due to the February 2011 earthquake, they decided to start a new venue in Lincoln.

Mrs Bennett said people had been pretty down when news of Can Builds liquidation first broke but after deciding to manage things themselves the couple had been able to retain all the subcon-tractors involved with the project.

We were all partnered into this situation where we didnt have much choice because it was either walk away and lose a pile of money or work together, so it was bit of no brainer really, Mrs Bennett said.

We didnt want to lose the subcontractors who have given us this time slot because if we had lost them I think we would have been talking next February before anyone raised their heads up to above the parapets and said they were available, Mrs Bennett said.

Mr Bennett declined to say how much money they had tied up with Can Build, except that it was not a huge amount.

The possibility of unforseen costs meant they could not be certain that money would not run out before the project was complete but they remained con-fident of getting it finished one way or another.

Mrs Bennett said they were paying the subcontractors on an ongoing basis.

Taking control of the project was a double-edged sword.

It is quite a big project andof course when there is no builder, the risk lies with us in terms of cost overruns and time overruns, Mrs Bennett said.

But then on the other hand, Martin is managing it himself so if there are compromises to be made we can make those on the spot and kind ofsave time.

Mrs Bennett said the situa-tion was similar to how they had

managed construction of The Twisted Hop in 2004.

We didnt hire a builder. Martin and our business partner managed the project and actually did a lot of the work themselves, she said.

It was difficult to say when The Laboratory might open but they were thinking that it could be in April.

The project is being built using reclaimed earthquake demolition material.

IN BRIEF

Power outagesHigh winds, lightning strikes and hu-man error led to a number of power outages across the district and Christ-churchs western suburbs last week. The most significant outages resulted in loss of power to 1649 customers in Prebbleton, Lincoln, Rolleston, Tai Tapu, Broadfield, Ladbrooks, Lansd-owne, Halswell, Hornby and Marleys Hill between 10.53pm, Tuesday and 1am, Wednesday; 496 customers in Darfield, Kirwee, Kimberley, Courte-nay and Waddington between 9.14pm Wednesday and 1am Thursday; and 573 customers in Darfield, Glentun-nel, Homebush, Hororata, Coalgate and Whitecliffs between 2.34pm and 8.48pm on Saturday. A digger coming into contact with a power pole was responsible for the loss of power to 187 customers in Darfield, Courtenay, Annat, Sheffield, Waddington and Homebush on Wednesday, between 9.09am and 6.03pm.

Psychoactive substancesSale of psychoactive substances, also known as legal highs, in Selwyn would be confined to retail areas in central Rolleston, under a draft policy. Consultation on the district councils draft Local Approved Products Policy is expected to run from January 20 to February 20. Psychoactive substances are currently banned in New Zealand but approved products are likely to come back on to the market in future when new regulations are introduced. Before the ban, there were outlets selling psychoactive substances in Christchurch and Rakaia but none in Selwyn. More briefs, page 33

ALL GO: Brick layers work on The Laboratory in Lincoln. PHOTO: GEOFF SLOAN

Owners get bar back on trackTuesday November 25 2014SELWYN TIMES 3

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AMY ADAMSMP FOR SELWYN

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BY TOM DOUDNEY

Construction of a new bar and restaurant in Lincoln is on track again, in spite of the building company in charge going bust.

The owners of The Laboratory, which is being built on the corner of Gerald St and West Belt, have stepped in to manage the project directly after Can Build went into liquidation earlier this month.

Liquidators PwC say Can Build owes around $2 million to credi-tors.

Martin and Lisa Bennett previ-ously owned The Twisted Hop bar in Christchurch. When that was closed due to the February 2011 earthquake, they decided to start a new venue in Lincoln.

Mrs Bennett said people had been pretty down when news of Can Builds liquidation first broke but after deciding to manage things themselves the couple had been able to retain all the subcon-tractors involved with the project.

We were all partnered into this situation where we didnt have much choice because it was either walk away and lose a pile of money or work together, so it was bit of no brainer really, Mrs Bennett said.

We didnt want to lose the subcontractors who have given us this time slot because if we had lost them I think we would have been talking next February before anyone raised their heads up to above the parapets and said they were available, Mrs Bennett said.

Mr Bennett declined to say how much money they had tied up with Can Build, except that it was not a huge amount.

The possibility of unforseen costs meant they could not be certain that money would not run out before the project was complete but they remained con-fident of getting it finished one way or another.

Mrs Bennett said they were paying the subcontractors on an ongoing basis.

Taking control of the project was a double-edged sword.

It is quite a big project andof course when there is no builder, the risk lies with us in terms of cost overruns and time overruns, Mrs Bennett said.

But then on the other hand, Martin is managing it himself so if there are compromises to be made we can make those on the spot and kind ofsave time.

Mrs Bennett said the situa-tion was similar to how they had

managed construction of The Twisted Hop in 2004.

We didnt hire a builder. Martin and our business partner managed the project and actually did a lot of the work themselves, she said.

It was difficult to say when The Laboratory might open but they were thinking that it could be in April.

The project is being built using reclaimed earthquake demolition material.

IN BRIEF

Power outagesHigh winds, lightning strikes and hu-man error led to a number of power outages across the district and Christ-churchs western suburbs last week. The most significant outages resulted in loss of power to 1649 customers in Prebbleton, Lincoln, Rolleston, Tai Tapu, Broadfield, Ladbrooks, Lansd-owne, Halswell, Hornby and Marleys Hill between 10.53pm, Tuesday and 1am, Wednesday; 496 customers in Darfield, Kirwee, Kimberley, Courte-nay and Waddington between 9.14pm Wednesday and 1am Thursday; and 573 customers in Darfield, Glentun-nel, Homebush, Hororata, Coalgate and Whitecliffs between 2.34pm and 8.48pm on Saturday. A digger coming into contact with a power pole was responsible for the loss of power to 187 customers in Darfield, Courtenay, Annat, Sheffield, Waddington and Homebush on Wednesday, between 9.09am and 6.03pm.

Psychoactive substancesSale of psychoactive substances, also known as legal highs, in Selwyn would be confined to retail areas in central Rolleston, under a draft policy. Consultation on the district councils draft Local Approved Products Policy is expected to run from January 20 to February 20. Psychoactive substances are currently banned in New Zealand but approved products are likely to come back on to the market in future when new regulations are introduced. Before the ban, there were outlets selling psychoactive substances in Christchurch and Rakaia but none in Selwyn. More briefs, page 33

ALL GO: Brick layers work on The Laboratory in Lincoln.

Owners get bar back on trackTuesday November 25 2014SELWYN TIMES 3

AVAILABLE IN STORE AT MOORHOUSE AVE

SHOP withCONFIDENCE.

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www.national.org.nz

Authorised by Amy Adams, 829 Main South Road, Templeton, Christchurch

AMY ADAMSMP FOR SELWYN

If you would like to sign up for my newsletter please visit www.amyadams.co.nz

CONTACT

P: 03 344 0418 | F: 03 344 0420 E: [email protected]

Working hard for our communities

383 Main South Rd, HornbyBranston Shopping Centre Ph 03 349 2936

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Crowds court a great A & P

MONKEY SEE, MONKEY DO: These sheep stood out from the crowd with their unusual fancy dress. Blue was dressed as a horse with a monkey on its back.

PALS: Darfield Primary School pupil Alissa Slaven, 8, with Alex who placed third in the fancy dress competition.

SMILES: West Melton School pupil Hannah stands with her calf Missy, who won first place in champion all breeds, pet calf and in dairy pet.

CHAMPS: West Melton School pupil Jody, year 3, with calf Polly, who won third in pet lamb and in fancy dress.

FUN: Darfield Primary School pupil Riley Slaven with Blue, who placed fourth in the fancy dress competition.

PLAY TIME: Friends Amelia, 4, and Em-ily, 3, playing in the hay at the farmyard nursery.

IMPRESSIVE: Kirwee firefighter Allen Smaller stands beside the Darfield Fire Brigade fire engine built in 1957.

Crowds gathered at the 139th annual Courtenay A & P Show at Kirwee on Saturday. The day featured a selection of vintage cars, sheep in fancy dress and a variety of trade stalls. Firefighters from the Darfield Fire Brigade spent the day giving rides on the historic 1957 fire engine. Weather warnings were announced in the afternoon but did not stop show-goers from enjoying the day out. PHOTOS: GRACE CABELL


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Our city haschaned, so must our bus networkFrom 8 December, changes to the Metro public transport network may aff ect the bus you use.

Head to metroinfo.co.nz to check the new routes and timetables or call 03 366 88 55.

ThanksPublic transport plays a vital role in our city, every time you use it, you make a diff erence.

ECAN/STA/6647

show

SWEET: Glentunnel School pupil Milan, 7, enjoys a colourful treat.

MASSIVE: Drivers Rob Buchanan and Jonathan Greenwood look tiny compared to this large Broadgate harvester.

FRIENDS: Robin Gilks with his llamas Harley and Riker. Mr Gilks had six llamas at the show.

A number of Selwyn children were among the prize winners when the Synlait Boys and Girls Agricultural Club Championship Day was held last week at Canterbury Agricultural Park.

Outlying Canterbury primary schools were given the opportunity to compete in livestock judging, similar to what they would experi-ence at an A & P show. To qualify for the championships, entrants had to have attended a school pet day within their region.

Students were judged across three sections: Care and attention, leading and handling and their project books which were submitted prior to the Canterbury A & P Show.

Results for Selwyn children:

Dairy calves junior (years 1-4) Champion: Sam Stalker (Lincoln School) Care and attention: Third, Sam Stalk-er (Lincoln School). Leading and handling: First, Sam Stalker (Lincoln School), Dean Hardwick (Tai Tapu School). Type: First, Sam Stalker (Lincoln School), second, Dean Hardwick (Tai Tapu School). Project book: Second, Kirsty McCarthy-Dempsey (West Melton), Third, Sam Stalker (Lincoln School).

Dairy calves senior (years 5-8) Champion: Hannah King (West Melton School) Care and attention: First, Riley Miller (Tai Tapu School), third, Hannah King (West Melton School). Leading and handling: First, Hannah King (West Melton School). Type: Third, Hannah King (West Melton School). Project book: First, Hannah King (West Melton School).

Beef calves junior (years 1-4) Reserve champion: Kate McConchie (Tai Tapu School). Care and atten-

tion: Third, Kate McConchie (Tai Tapu School). Project book: First, Kate McConchie (Tai Tapu School).

Beef calves senior (years 5-8) Care and Attention: Third, Jack Drage (Tai Tapu School). Leading and Handling: Second, Jared Haylock (Springston School). Project Book: Third, Jimmy McConchie (Tai Tapu School).

Lambs junior (years 5-8) Champion: Sarah McDougall (Springston School) Reserve champion: Amelia McCon-chie (Leeston Consolidated School) Care and attention: First, Sarah Mc-Dougall (Springston School), third, Adele Pope (Springston School). Leading and handling: First, Sarah McDougall (Springston School), second, Amelia McConchie (Leeston Consolidated School), third, Ashley Pope (Springston School). Project book: First, Sam Giltrap (Springston School), second, Claire McConchie, third, Lucy Bain (Springston School).

Lambs senior (years 5-8) Champion: Kieran Prendergast (Lin-coln School) Reserve champion: Jake Marshall (Tai Tapu School) Care and attention: First, Jake Marshall (Tai Tapu School), sec-ond, Kieran Prendergast (Lincoln School), third, David Neal (Tai Tapu School). Leading and handling: First, Kieran Prendergast (Lincoln School), second, Alice Kirsopp (Springston School), third, Heather Kirsopp (Springston School). Project book: First, Jack Giltrap (Springston School), second, Lucy Barrowclaugh (Springston School), third, David Neal (Tai Tapu School).

Pigs Champion: Lucy Cochrane (Springs-ton School)

Reserve champion: Robbie Cochrane (Springston School) Care and attention: First, Lucy Cochrane (Springston School), sec-ond, Robbie Cochrane (Springston School). Leading and handling: First, Lucy Cochrane (Springston School), second, Robbie Cochrane (Spring-ston School). Project book: First, Lucy Cochrane (Springston School), second, Robbie Cochrane (Springs-ton School)

Poultry junior (years 1-4) Champion: Nathan Ward (Tai Tapu School) Care and attention: First, Nathan Ward (Tai Tapu School). Project book: First, Nathan Ward (Tai Tapu School)

Poultry senior (years 5-8) Champion: Georgia Gwatlein (Springston School) Reserve champion: David Neal (Tai Tapu School) Care and attention: First, Georgia Gwatlein (Springston School), sec-ond, David Neal (Tai Tapu School), third, McKenzie Drage (Tai Tapu School). Project book: First, Georgia Gwatlein (Springston School), sec-ond, David Neal (Tai Tapu School), third, McKenzie Drage (Tai Tapu School)

Goats Champion: Molly Barker (Springston School) Reserve champion: Kaylee Hood (Springston School) Care and attention: Second, Molly Barker (Springston School), third, Kaylee Hood (Springston School). Leading and handling: Second, Kaylee Hood (Springston School), third, Molly Barker (Springston School). Project book: First, Molly Barker (Springston School), second, Kaylee Hood (Springston School).

Childrens agricultural championship results

Tuesday November 25 2014SELWYN TIMES 5

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New bus services will appeal to a wider group of potential passen-gers and provide the opportunity to grow the use of public transport, Environment Canterbury says.

Selwyn residents travelling in Christchurch will be able to use four new high-frequency services, called metro lines, running across the city every 10-15 minutes start-ing from December 8.

Other than that, there will be three main changes for Selwyn resi-dents.

The 820 Lincoln to Burnham via Rolleston route will be extended to cover the Izone business park, Sel-wyn Aquatic Centre, and adjacent to the new Farringdon subdivision on its way to Lincoln.

A new service from Lincoln, the 80 Lincoln Parklands, will travel a direct route along Springs Rd and Blenheim Rd, past Westfield Ric-carton into the city and on to the northeast. Beginning in term one, next year, a new school service will be introduced to bring Lincoln and Prebbleton-based students to the schools in the Upper Riccarton area.

The new Yellow Line service will provide a half-hourly service from Templeton and Rolleston, includ-ing express buses to the city in the mornings and from the city in the afternoons. The high frequency service will continue from The Hub Hornby directly through the city and on to the east of Christchurch.

Environment Canterbury com-missioner with responsibility for public transport, Rex Williams said

the old bus network was not work-ing.

Our city has changed, and so must we, he said.

Public transport plays a vital role in a modern people-friendly city. It helps to keep us, and our economy, moving. Christchurch has seen so much change since the earthquakes, and our public transport network wasnt fit to grow with us.

Mr Williams (right) said the metro lines had been devel-oped following an extensive review and public consultation.

With the direct lines running so frequently, were removing the need for people to refer to a timetable to

connect with them, he said.For people outside of walking

distance to a metro line, a subur-ban line will be within 500 metres of their home or business in most instances.

Mr Williams said ECan had en-sured fares would be kept at the same level and improved cost effec-tiveness for ratepayers by remov-ing the duplication of some routes which were not well used.

While there will be a transfer re-quired for some journeys, this has been designed to be as efficient as possible. With the metro lines trav-elling every 10-15 minutes, the next bus will be along very quickly after the suburban connector arrives, he said.

ECan was working with the local

councils to ensure the supporting infrastructure for bus connection points was in place as soon as pos-sible.New Western City connectors:80 Lincoln - Parklands:Lincoln Blenheim Road Wharenui Road Westfield Riccarton Christchurch Hospital Central Station Eastgate QueensparkNew Western Suburban links:820 Lincoln Burnham via Rolleston (revised, not new):Lincoln Springston - Far-ringdon Selwyn Aquatic Centre Rolleston Izone Business Park Burnham100 Wigram The Palms via Ric-carton:Halswell Wigram Church Corner University of Canterbury Westfield Riccarton Merivale The Palms125 Westlake - Redwood:Halswell The Hub Hornby Avonhead Airport Northlands - Redwood130 Hei Hei Avonhead via Ric-carton:The Hub Hornby Hei Hei Church Corner Westfield Ric-carton University of Canterbury Avonhead140 Russley Mt Pleasant:The Hub Hornby Church Corner Middleton Westfield Riccarton Moorhouse Avenue Eastgate- Ferrymead Mt PleasantFor timetables, network maps and more information, visit www.metroinfo.co.nz, or phone Metroinfo on 366 8855

NEW ROUTE: The Yellow Line service will take passengers between Rolleston and Christchurch.

Bus service streamlinedRolleston Library will be closed temporarily for the first two weeks in December while its interior is renovated to create more space for reading, events, new books and oth-er resources.

The renovation is expected to cost around $35,000.

Selwyn Libraries Manager Vicki Carlyon said the current library was servicing a much larger population than it was built for and the refit aimed to make the best use of the space available in the library build-ing.

When the library opened in 2000, Rollestons population was less than 2000. The town now has a popula-tion of almost 12,000.

A new library building is proposed for the future as part of plans for the development of the Rolleston town centre over the coming years.

Once the renovation is completed, district council service centre functions will move to the district councils Rolleston headquarters.

During the closure, the mobile li-brary will be making regular visits to the Rolleston Community Centre car park.

Online library services such as the library catalogue, online data-bases, e books and Zinio magazines will continue to be available as nor-mal during the temporary library closure.

The rest of the Rolleston Com-munity Centre will be open with normal hours.

Revamp for Rolleston Library


www.lincoln.ac.nz/SOEWant to find out more?


3 9 2 P a p a n u i R d , P a p a n u i , C h r i s t c h u r c h | P h 3 5 2 0 5 5 0 D e s i g n e r s | C r e a t o r s | E x c l u s i v e | H a n d m a d e | R e p a i r s

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t i m e f o r C h r i s t m a s . D o n t f o r g e t t o i n c l u d e a l l y o u r c o n t a c t d e t a i l s . T h e w i n n e r w i l l b e a n n o u n c e d o n D e c e m b e r 1 3 t h 2 0 1 4 .

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my work lives with you always...my work lives with you always...my work lives with you always...

Another new subdivision is set to boost housing supply in fast grow-ing Rolleston.

The new Beaumont Park devel-opment will provide a further 96 homes to the market.

McConnell Property, the devel-oper of award-winning Addison in Auckland and development man-ager for the Kawarau Residences in Queenstown will prepare the ground works for the homes, with a number of sections already sold to buyers and home builders.

McConnell Propertys South Is-land development manager Scott McCulloch said freehold sections in stage one and two priced from $165,000 were selling now through Harcourts Rolleston.

Construction on the new homes was likely to start in early to mid-2015. Sections ranged from 600-892sqm.

Mr McCulloch said the company was already experiencing high de-mand for the properties with more than half of the 22 first stage sec-tions either sold or under negotia-tion.

With a population of around 10,000 people and growing, there is huge demand for quality residen-tial communities in Rolleston, and we are looking forward to engaging with families and individuals who are looking for a well-planned com-munity environment in which they can live, work, learn and play, Mr McCulloch said.

BY TOM DOUDNEY

A leg amputation has brought an end to a Motukarara mans al-most 19-year tenure as caretaker of the Waihora Park Domain.

Graeme Ericksen has been in and out of hospital for two and a half years, since a circulation problem lead to a foot infection which caused pain and discom-fort and would not heal.

Four weeks ago, doctors per-formed an operation to remove his leg from about 15cm below the knee.

Yesterday, Mr Ericksen was ex-pecting to hear whether doctors would need to amputate more of the leg which was still not heal-ing after the first operation.

To make matters worse, in five days he and his wife Adele will have to leave their peaceful country home, which came with the caretakers job, and move to

Christchurch.The couple were not looking

forward to leaving their home behind and moving into the city.

We never wanted to go back into town, ever, but now we have just got to do it. Thats the way it has worked out, Mr Ericksen said.

He said he would miss the people he met coming and going from the domain.

Mrs Ericksen said it was going to be a big adjustment moving to the city as Motukarara was such a beautiful, peaceful place to be.

We have a house in Hornby but its awfully busy in there compared to here, she said

When we first came here we couldnt sleep because it was so quiet. Now it will be just the op-posite.

She was going to miss the bird song in the mornings.

The Ericksens were instru-

mental in first setting up the annual fireworks display at the domain which was held for the 16th time, earlier this month. The event had raised the funds needed for building a shower block at the domain camping ground.

However, that project, which Mr Ericksen had been looking forward to working on, would now have to be passed on to someone else.

Mr Ericksen said he was grateful to the people who had helped out by doing the work he couldnt since his medical prob-lems began. These had included his wife and Pathway Retreat manager John Hearne who runs a nearby rest and rehabilitation camp.

I really appreciate the people who have helped me and I cant thank them enough, really, Mr Ericksen said.

HAPPIER TIMES: Graeme and Adele Ericksen giving their newphew a ride at the Waihora Domain before Mr Ericksens medical troubles began.

Housing boost forRolleston

Caretaker ends job at domain


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Is auctioneering your main line of work? Is that what you do for PGG Wrightsons?

Im a stock agent for the company and with quite a bit of emphasis on auctioneering.

What sort of things do you auction?

I have sold everything from pigs to sheep to clearing sales,

stud ram sales, stud bull sales, dairy cows.

I imagine it might be helpful to have a rural background in your line of work. Did you have a rural upbringing?I came from a little place

called Lincoln so not off a farm but definitely a rural background.

You must know your breeds and all that sort of thing pretty well, I take it?

It pays to know them, yes.Tell me about your success

at the show?I won the Heartland

Bank Young Auctioneers Competition which I received a trophy for as well as the Denis Hazlett medal. The winner received the medal along with the trophy as a mark of remembrance to Denis he was a very well-known man in the stock and station industry throughout New Zealand.

How did it feel to win?Great. Im very very

chuffed because it was my third year in the competition. It has taken me three years to win it.

Briget, your partners mother, told us you are a reasonably quiet sort of guy in person. That seems like almost a bit of a contradiction for an auctioneer. Is she right?

I dont know that I would say that about me. I wouldnt say Im a completely out there sort of joker but I wouldnt say I was a quiet fella.

How long have you been auctioneering and how did you start?

Off and on Ive been auctioneering for probably five or six years. I started as a junior auctioneer in Southland working for PGG Wrightson.

Has it always been animals that youve auctioned, or is it sometimes other things as well?

Its always livestock on the farm sales, for clearance sales not necessarily the land but just their worldly possessions we sell them up.

What are some of the more interesting things youve had to auction?

Ive sold everything from plants to prams to bits of broken timber to broken bricks anything you can think of.

Weedons resident Cam Bray won the Young Auctioneers Competition at the Canterbury A & P Show. He spoke to Tom Doudney about what makes a good auctioneer, the hardest things to sell and what happens when bidders butt heads.

Confidence and control

IN ACTION: Cam Bray at the Amberley Show last year selling a lamb leg for the hoof to hot plate competition.


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Clothing Bin

Blue Child Cancer Foundation bins are available all over CHRISTCHURCH

for pink clothing bags, any used Clothing, Toys, Bric-a-Brac and anything useable.

New World NorthwoodNew World RollestonOderings CashmereCountdown Moorhouse AveSoleares Ave ShopsKids First Kindergarten, 228 Queenspark DrSAVEMART NEW BRIGHTON, HAWKE STWestfield RiccartonBeach Rd Tyre & Auto Centre, 91 Beach RdBealey Discounter, Cnr Bealey & Champion StSAVEMART, 472 CRANFORD STSpringfield Dairy, Abberley CresBP Sawyers Arms RdMobil RedwoodChallenge Service Station Blighs RoadNew World HalswellCountdown AvonheadSAVEMART, 94 SHANDS RDNational Bank Carpark, RiccartonNorthlands MallShopping Centre, Staverley StSAVEMART, 45 BATTERSEA STCracroft Dairy, Cashmere RdCountdown Beckenham, Colombo StThorrington SchoolSupervalue Lincoln RdLandsdowne Play Centre, Landsdowne Tce

You help a lot when you drop pink clothing bags in one of the above bins. Any used clothing acceptable,

other bags and cartons of clothing acceptable.If you cant get to a bin or have large items, phone for

a collector to call ph 349-5896 or 029 272-5519.

Thank-you for helping.

Locations forPink Bags

crucial to auctioneerDo you ever think gee, I

wouldnt have paid so much for that or I cant believe that sold for so much?

That does come into it a wee bit. The odd time you think that went a lot better than I thought it would have.

What are the hardest things to sell?

The hardest things one that happens quite a bit is selling things for people when they dont want them. There are times when you are trying to sell stock to someone in a dry year or selling containers of bent nails, broken bricks and bits and pieces like that. We always find somewhere for them to go. Old car tyres is another one.

Before an auction, do you have to sort of rev yourself up or convince yourself that everything youre selling is fantastic?

Quite often before I start, not so much at the clearing sales but specifically on our livestock sale, I like to get as much information on what I am selling as I can. It just helps you to not necessarily rev you up but so you know that if you are hit with any questions, then you can answer them. You have got to know what you are talking about otherwise you can make yourself look like a dick quite easily.

Have you ever had someone regret bidding and try to back out after theyve won an auction?

Yes, I have. It can be brutal. At the end of the day they have often

done it. We have quite regularly had disputes where two people think they have got the bid at the same time and you have then got to offer it back to the other person who didnt have it and someone can make a couple of hundred dollars more. It swings and roundabouts, really.

When you were a child, what did you want to be when you grew up?

I always wanted to be a stock agent and always an auctioneer because I always used to sit and watch the thoroughbred sales. The yearling sales for the horses used to be on TV.

So becoming an auctioneer was realising a long-term ambition for you then?

Yeah, it was.What does it take to be a

successful auctioneer?What it takes is knowing what

you are selling, being confident in what you are selling and being in control.

Outside of work, what are your hobbies and interests?

Rugby, horse racing thoroughbred or harness racing, I follow both and a bit of golf.

Do you play rugby?Yes, I play for Kirwee.What position?Front row.

IN FULL VOICE: Bray won the auctioneering competition at the Canterbury A & P Show recently.

Selwyn children can now improve their reading skills in an interactive way by watching and reading along with talking storybooks.

TumbleBooks is a collection of free animated storybooks and digital chapter books. The books read text out loud to children while highlighting text so they can follow along. Pages turn automati-cally and storybook illustrations move around the page as children watch them.

There are hundreds of books available on the database and they are listed by age groups and reading levels. Books are available for a range of ages from pre-schoolers to young teenagers. As well as a large collection of stories, there are also interactive games, challenging puzzles and educational videos.

Selwyn Libraries manager Vicki Car-lyon said the database would provide a great selection of new reading material for young readers.

Were finding there is a growing demand for alternative ways of engaging kids with books in libraries so Tumble-Books will be a great addition to our services and will encourage kids to have fun while they are reading.

TumbleBooks are available through the Selwyn Libraries website at a local library or from home on any device with an internet connection such as an iPad, tablet or computer.

To find TumbleBooks, visit www.selwynlibrary.co.nz/kids and click on the TumbleBooks icon.

Animated books get children learning


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GRASSROOTS SPORTBrought to you By

The 2014 ChrisTChurCh sanTa Parade

Sunday decemBer 7th

PIN POINT: Kirsten Ruffner from Rolleston playing a forehand low to the ground.

WINNER: Tania Howson from Spring-ston playing doubles, she won both her doubles matches. 9-7 and 9-5.

VOLLEY: Springstons Lance King sends the ball back at the net as doubles partner Flick Langdon looks on.

Rolleston Aqua squeezed past the Springston Smashers in division one tennis on Saturday. The matches were split four-a-piece, two doubles matches and two singles matches each, with Rolleston winning 64 games to 57 on countback. Kirsten Ruffner and Janine Stevens won their singles matches for Rolleston over Wendy Cooper and Tania Howson. Ruffners big 9-1 advantage over Cooper proved the difference in the seven-game win. In the other matches Killinchy thrashed Prebblelton Gold 8-0 and Tai Tapu Silver beat club rivals Tai Tapu Gold 55-49 on a countback after the matches were tied at 3-3. PHOTOS: KAREN CASEY

To order a photo, email [email protected]


DOUBLEDAYS ROAD, KAiApOi infOLinE 03 364 8833 www.wOODfORDgLEn.cO.nz

Sat 29th NOVEMBER

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GRASSROOTS SPORTBrought to you By


Sunday decemBer 7th

WIND UP: Janine Stevens driving into a forehand for Rolleston. More sport, page 16READY: Wendy Cooper focused on the next serve.

YOUNG GUN: Jesse Wilson loads up a backhand for Rolleston.

FULL STRETCH: Jesse Wilson stretching for the ball against Lance King which he lost 8-9.

FOCUS: Flick Langdon from Springston keeps his eyes on the ball as he plays a forehand.


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We are Brian and Rose Walker, Owners and Directors of Spiderban North Canterbury Ltd from the North side of Rakaia River to Amberley.

The products used for Flies & Spiders by Spiderban are made in New Zealand for New Zealand conditions and are based on Synthetic pyrethrum. The reason we use synthetic is that natural pyrethrum just doesnt last. Synthetics are safe when used correctly by certified applicators. Our Technicians are all approved handlers. If your house is being sprayed internally, it is mandatory that it is prepared. That is not just for Spiderban but for all Pest Companies, full information can be seen on the PDF file house preparation on our web site spiderban.com

Spider proofing helps to protect your paintwork and keeps your home looking clean and tidy. Spider webs over a period of time damage and mark paint permanently.

WHITE TAIL SPIDERSThese spiders seem to be on the increase in Christchurch and a lot more of our calls are regarding them. Whilst they are not venomous the bacteria they carry can be devastating to people in poor health especially liver kidney

and heart patients and diabetics. We dont know why but their bites can have different affect on different people. The young and the elderly can be particularly susceptible. People with concerns should have their house treated inside and outside yearly.

ANTS:Ants are becoming more of a problem in Christchurch each year. Darwin Ants seems to be by far the most prominent but Argentine ants and white footed ants are becoming more common. Darwin ants can be identified by squashing some of them on your finger, and smelling it quickly, they have a pungent sweet smell. Their colonies can grow huge and can spread very quickly.

These insects have survived millennia and are a force to be reckoned with. If you have ants in your home take actions sooner rather than later as the problems can escalate very quickly. With Ants cleanliness is godliness, keep benches clean from food waste rinse dirty dishes immediately, dont leave scrap bins

inside, get them out into a trolley bin. Keep the rubber seal around your dishwasher clean. Keep the shelves and your pantry clean, and keep pet bowls outside or wash after used. Keep your floor clean where animals are being fed. If you have garbage disposal keep the trap outside clean as well.

It is better to treat the ants outside rather than inside.

Fly spray and any pest control products that can be bought from a supermarket or shops, may kill a few but are largely ineffective, you

need professional help with licensed products.

For every ant you see on the surface there are approximately 2,500 in the colony. The colony can be a 200mm underground and cover a huge area. In correct treatment can make the colony divide into up to 4 new colonies and move a meter away from the original colony. And in some areas there are colonies every couple of meters.

Early control is very important but unfortunately you must realize they are now here to stay, and are going to come back eventually.

Resealing work will be under-taken on 60 roads in Selwyn over the next six months with a total of 76km to be resealed. Of this, 11km of resealing work is extra work which was funded by a $60 targeted road-ing rate introduced in July.

This extra funding will en-able the resealing of sections of Selwyn Rd (from Shands Rd to Lincoln Rolleston Rd), Lincoln Rolleston Rd (from Selwyn Rd to Lowes Rd), Springston Rolleston Rd (from Rattletrack Rd to Dynes Rd) and Weedons Rd (from Ellesmere Junction Rd to Shands Rd).

The extra roads to have re-sealing work completed are all roads with high traffic volumes which need regular resealing to prevent their condition deterio-rating. A complete list of roads which will have resealing work completed is available on the district councils website, www.selwyn.govt.nz

The roading targeted rate introduced in July has also allowed the district council to increase road rehabilitation work from 1km to 4km.

District council roading engineer Mark Chamberlain said road rehabilitation work was needed on roads with a significant number of failures which required more than a repair and a reseal to maintain.

The roads where rehabilita-

tion work will be done are sections of Selwyn Lake Rd, Southbridge Leeston Rd, Leeston Dunsandel Rd, Old Tai Tapu Rd and Feredays Rd. Construction is currently near completion on Selwyn Lake Rd and is under way on South-bridge Leeston Rd.

In July, the New Zealand Transport Agency announced it would provide the district council with $530,000 in extra funding for road maintenance. The funding was allocated to recognise the increasing amount of traffic on Selwyn roads, and to support the extra reseal and road maintenance work the district council was carrying out funded from the targeted roading rate.

The NZTA funding will al-low the district council to im-prove drainage along 350km of local roads. Contractors will be removing high grass shoulders from roadsides to allow water to drain away without ponding on the road surface. This work has started and will be done throughout the year.

This weeks sports club profile looks at the Lincoln Bowling Club. Reporter Kyle Knowles found out what makes it special.

Longer days mean more time in the sun and for the Lincoln Bowling Club this is its busiest time of the year.

Every Monday evening the club has a social night for the community to have a couple games with friends and then puts on a barbecue after-wards.

For $7, club president Isabel Mur-ray said the nights were very, very popular.

Most Mondays we have 32 teams of four playing on both greens. Mostly local people play and they enjoy it.

Murray said the best thing about the club was the people.

I came out here eight years ago and they made me feel very wel-come. The flavour of the club is great. Its a friendly club with very committed people and the commu-nity feeling is good.

There are two greens at the club with an all-weather surface and a natural green which Murray said was kept in excellent condition by greens keeper Lex Stewart.

The club was formed in 1946 and today has 120 members. This is an increase of 12 from last year.

Murray said that was great for the club to have such a jump in members and the key is getting

schoolchildren playing bowls so they continue playing through high school and beyond.

Around 150 pupils from Lincoln High School had coaching ses-sions at the club during the year which was part

of their physical education classes. Murray said this was great for getting more youth playing the sport.

Prebbleton School is also looking at taking its pupils to have a go at

lawn bowls.One of the youngest members at

the club, Daniel Harris, is proving the worth of trying to attract young-er members to the club.

Daniel has made Canterbury de-velopment squads and Murray said he is an exciting prospect for the club.

Coaching clinics are run on a Monday night from 5-7pm and are ideal for people new to lawn bowls.

For more information on the bowls club or membership email Murray on [email protected] or phone 325 7072.

Fact boxFormed: 1946Members: 120Greens: Two. One all-weather, one natural

Bowling club encourages youth

FUN TIMES: School children enjoying the chance to play lawn bowls at the Lincoln Bowling Club.

GRASSROOTS SPORTBrought to you By...


Sunday december 7th

Selwyn roads to be resealed



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The Hornby-based Equestrian Hotel continues to move with the times, and as the citys population shifts westwards, is now enjoying a wider clientele, meeting the needs of businesspeople working in the area.

A significant refurbishment is almost complete, with 26 bedrooms completely revitalised with new bathroom, interior dcor and carpeting and the restaurant has been fully revamped. This is part of the process for the Equestrian Hotel to become one of the Choice Hotels brand by the end of October. Customers will be secure in the knowledge that the same standards met in the other 6000 Choice Hotels world wide will be standard at the Equestrian.

Already the preferred venue for all functions for the Canterbury Rugby Union, and for hosting touring teams, this historic building offers great facilities for a range of events making it a one-stop shop. Three meeting rooms seat from 25 to 120 delegates, with the largest providing drop down screen and data projector as well as a separate bar and kitchen for full food and beverage service. The team is on hand to make sure nothing goes wrong from setup to in-house catering. There is secure, free parking and 50 rooms provide accommodation for out-of-town delegates. Those staying overnight can take advantage of the hotels sports bar, restaurant, TAB and many other entertainment options in the local area. Priced extremely competitively between $150 to $228 per room per day, this is a conference venue that is hard to pass by.

The staff are lead by Kevin and Munesh who, combined, have well over two decades experience in the industry having provided their expertise at The Elms and the Sudima Hotels respectively. Although relatively new to the Equestrian Hotel, this duo are keen to retain the forward momentum offering business lunches for $15-$20 per person with guaranteed service within ten minutes.

They are also family-friendly location with an enclosed exterior play area for children and traditional Sunday roasts menu coming soon. On top of that, their all-inclusive wedding packages provide venue, meals, drinks and Honeymoon Suite for one per-head price.

To find out more about what the Equestrian hotel has to offer contact them on 349 6104 or go to www.equestrianhotel.co.nz. Ask for Kevin for advice on weddings.

The EQUESTRIAN FUNCTION & CONFERENCE SUITES provide a range of rooms suitable for trade shows and events catering up to 200 people. Create the atmosphere you want with our help. Whether it is a wedding, a 21st, anniversary, training seminar, business meeting/promotion we can assist to help make your time with us memorable and special.

Not only within your chosen suite but also in our beautiful garden railway court yard and grounds with the added advantage of our bars and the Iron Horse Garden Caf (fully licensed)

we cater for large functions and can accommodate every budget


$199each

$699kg

$999each$1699pack

$999each

Save on fuelLocal, convenient & friendlyAt all our SuperValue Supermarkets

svselwyn2511

Save on fuelPetrol discount vouchers

available instore.

Conditions apply. At participating stores.

See customer service for excluded items and further details.

SuperValue Leeston: 78 High Street, Leeston Ph 324 3788. Open 7am - 8pm, 7 days.SuperValue Oxford: Main Rd, Oxford Ph 312 4305. Open 7:30am - 7:30pm, 7 days.

Specials available from Tuesday, 25th November until Sunday, 30th November 2014 or while stocks last. We reserve the right to limit quantities. All limits speci ed apply per customer per day. Trade not supplied. Prepared meals are serving suggestions only. Props not included. Certain products may not be available in all stores. Proprietary brands not for

resale. Customer Support Freephone 0800 40 40 40.

Local, convenient & friendly

Please drink responsibly

$899each

SuperValue.co.nzSSSSSSSSSSSS

SuperValueNZ

Fresh NZ Lamb Leg Roast

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

Coke/Sprite/Fanta/Lift/L&P 1.5L

Solsa Tomatoes 700g

Tegel Frozen Chicken Nibbles/Pieces/Thighs/Drumsticks 1.5-2kg

Rolling Hills White Button Mushrooms 400g

Fresh Hellers Beef/Pork Flavoured Sausages

Saints 750ml

$199bag

12 Pack

Speights Gold Medal Ale/Summit Bottles/Cans 330ml

Alpine Mild/Colby/Edam Cheese1kg

See instore for details or go to supervalue.co.nz

$1399kg

$119each$399pack

Disguise veges to trick fussy kids

CAPSICUMS, KUMARA & PESTO 250g orange kumara, peeled and cut into 2cm cubes 4 stalks asparagus 2 yellow or red capsicums 1 tbsp olive oil 1 cup wild rocket, chopped 3 tbsp basil pesto Flaky sea salt and freshly ground black pepper to taste 1 medium tomato sliced 1 tbsp finely grated parme-san cheese

Preheat oven to 200 deg

C. Boil or steam kumara until just tender. Meanwhile, trim asparagus and cut into 2cm lengths. Add to kumara during the last 2 minutes of cooking.

Halve peppers lengthwise. Remove ribs and seeds. Brush with olive oil. Place on a bak-ing paper-lined tray and bake for 2-3 minutes until slightly softened.

Combine kumara, as-paragus and rocket with pesto and seasonings. Spoon into peppers. Top each with a slice of tomato. Bake for about 15 minutes.

Great garnished with small rocket or basil leaves. Serves 2 as a light meal or 4 as an accompaniment

withGLENYSWOOLLARD

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 itsworth 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.

TuesdayGLTuesday Food

Humble spuds get a sweet fixWhenharvested, theywerekeptexclusively forthe Incakings.

WHOwould havethought that thehumble spudwasonce regarded asboth a food and a

fashion accessory fit for royalty?Native to South America,

potatoes were first cultivated bythe Incas about 200BC. The jewelin the crownwas the Peruvianpurple potato royally purpleinside and out.When harvested,theywere kept exclusively forthe Inca kings.

And in 18th-century France,

Marie Antoinette made aWorldofWearable Art-type fashionstatement by parading aroundthe countryside wearing potatoblossoms on her expensivedresses.

Whenmost of us think of

packet chips we tend to thinkof fatty, salty occasional treats.

But I was recently pleasantlysurprised 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 certainlycommon 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 Im serving upsomething funky potatoeswith icecream, in chocolatetruffles, with squid and in agluten-free pastry.

RECIPESTOFFEE&POTATOCRISPSVANILLAICECREAMProper Crisps are delicate.Perfect for coating icecream.

4 large scoops French vanillaicecream1 large cup Proper Crisps inMarlborough Sea Salt, lightlycrushed1/2 cup long thread coconut,lightly toasted4meringue nests, optionalToffee: 1/2 cup sugar1/2 cupwater

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

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

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

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

Serves 4.

CHOCOLATE POTATOTRUFFLESThemashed potatomust befree of seasonings, cream andbutter. It should also be verywell mashed and have asmooth consistency.

1 cup dark chocolate chips1/2 cup cold cookedmashedpotatoes1/2 tsp vanilla essence4-5 pieces crystallised gingerDark cocoa powder for dusting

Place chocolate chips in amicrowave-proof bowl. Melt on50 per cent power for about 2minutes. When completelymelted, stir intomashed potatovery well.Add vanilla essence and stir wellagain. Themixture should besmooth. Chill for 30minutes.

Cut ginger into thirds orquarters. Take a tablespoon ofpotatomixture and roll around apiece of ginger.

Repeat with remainingmixture. Place on a plate anddust with dark cocoa powder.Roll into small balls. Dust withcocoa. Refrigerate until firm.

Can be stored in fridge for upto one week.

Makes 16.

POTATO&SQUIDSALADThis is based on a PetaMathias recipe that shewill bedemonstrating at theChristchurch Food Show, April4-6.

400gwaxy potatoes4 eggs, free-range/organic, ifpossible1 large shallot4 tbsp olive oil1-2 tsp diced or crushed chilli100g squid rings8 pitted black olives8 anchovies, oil retained2 tbspwhite-wine vinegarFlaky sea saltFreshly ground black pepperto taste

Peel potatoes. Place in cold,lightly salted water. Bring toboil. Simmer, until cooked.Dont overcook. Slice thickly.

Meanwhile, place eggs incold water. Bring to boil.Simmer for 5-6minutes. Cool,then peel and quarter. Sliceshallot and place in icy water tocrisp.

Heat a little of the olive oil in afrying pan. Add diced chilli.

Saute squid rings for about 2minutes, until just cooked.Combine with potatoes, shallot,eggs, olives and anchovies in abowl.

Make a dressing usingremaining olive oil, a little oilfrom the anchovies and vinegar.Season. Drizzle over salad.

Serves 8 as a starter.

GLUTEN-FREEPOTATOPASTRY450g cookedwarmmashedpotato100g butter, chopped1 & 1/4 cups rice flour1/2 cup cornflour1 tsp salt1 egg, lightly beaten

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

Makes 800g.

withGLENYSWOOLLARD

If you have a food questionemail Glenys [email protected]

Q A&I ACCIDENTALLY BOUGHT SOMEITALIAN PECORINO ROMANOCHEESE INSTEAD OF PARMESAN CAN I USE IT IN THE SAME WAY?

Yes. But pecorino is madefrom ewes milk (the wordpecora is Italian for ewe),and parmesan from cowsmilk so the flavour andtexture differs. Althoughpecorino is sharper, saltier,more crumbly and slightly

cheaper than parmesan, itsa widely used alternative.Some people prefer it, so trya nibble and decide whatyou think of the cheese.

HOW CAN I PREVENT UNCOOKEDSHORTBREAD FROM STICKING INA VERY OLD WOODEN MOULD?Wipe the inside of themould with a light coatingof low-flavoured cooking oil(eg canola or bran oil), oruse an oil spray. Removesurplus oil with kitchenpaper, dust themould withflour, then lightly tap outany excess.

Press in the shortbreaddough, cover with cling filmand chill 30 minutes beforeinverting themould over alined oven tray, giving theback a sharp tap to releasethe dough. Bakeimmediately.

TuesdayGLTuesday Food

Disguise veges to trick fussy kidsW

EREallencouraged byhealthprofessionals toenjoymore

vegetables at least fiveservings a day. However,several youngermembers of myfamily screw up their noses atasparagus and broccoli. Thetrick is to disguise veges interrific tasting dishes that haveaesthetic appeal.

Ameaty spaghetti bolognesecan be easily enhancedwith

veges such as onions, tomatoes,diced carrots, courgettes,mushrooms and peppers plussweetcorn. You could forget themince and just add veges to agood helping of pulped tomatoesand serve over spaghetti. Is the

globe artichoke a flower or avegetable? It can be both.

The immature bud of thisrelative of the thistle isconsidered a sensuousvegetable. To enjoy, simmer thetrimmed bud in boiling water towhich a little lemon juice hasbeen added to preventdiscolouration. Once cooked, theflesh at the base of the leavescan be dipped inmelted garlicbutter and sucked off or scrapedoff with your teeth.

Asmy family saysYum!

The fine hair-like chokeinside the bud should bediscarded to allow the tenderpart the heart to be enjoyedas is or in salads, pasta saucesor antipasto platters.

Globe artichokes appear inlate spring and should bedevoured as soon after pickingas possible. However, if left togrow, the artichoke can developinto a large, stunning purple-blue flower.

The five ormore servingsadvocated for healthy eating,

can include fruits. A serving isthe amount that will generally fitinto the palm of your hand. As aguide, half a cup of cookedvegetables (50-80g) is oneserving.

Onemedium potato, half acup of salad or one tomato alsoform one serving.

With fruit, one serving isequivalent to one banana, apple,pear or orange or two smallapricots or plums, half a cup offresh fruit salad or half a cup ofstewed fruit.

RECIPESCAPSICUMS,KUMARA&PESTO250g orange kumara, peeledand cut into 2cm cubes4 stalks asparagus2 yellow or red capsicums1 tbsp olive oil1 cupwild rocket, chopped3 tbsp basil pestoFlaky sea salt and freshlyground black pepper to taste1medium tomato sliced1 tbsp finely grated parmesancheese

Preheat oven to 200C. Boil orsteam kumara until just tender.Meanwhile, trim asparagus andcut into 2cm lengths. Add tokumara during the last 2minutes of cooking.

Halve peppers lengthwise.Remove ribs and seeds. Brushwith olive oil. Place on a bakingpaper-lined tray and bake for2-3minutes until slightlysoftened.

Combine kumara, asparagusand rocket with pesto andseasonings. Spoon intopeppers. Top each with a sliceof tomato. Bake for about 15minutes.

Great garnished with smallrocket or basil leaves.Serves 2 as a lightmeal or 4

as an accompaniment.

POTATOGNOCCHIWITHROASTEDTOMATOSAUCEI used the Viva variety ofpotato for the gnocchi.

Roasted tomato sauce: 1.5kgtomatoes, halved4 each: garlic cloves, thymesprigs1 sprig rosemary2 tbsp olive oilFlaky sea salt and freshlyground black pepper to tasteGnocchi: 500g floury potatoes1 cup plain flour1 egg, lightly beaten1-2 tbsp olive oil

Tomake roasted tomato sauce,preheat oven to 180C. Place allingredients in a large roastingpan. Roast for about 45minutesor until tomatoes are soft andpulpy and starting tocaramelise. Cool a little, thenpuree in a blender and passthrough a sieve. Reheat whenrequired. Makes about 2 & 1/2cups.

Meanwhile, prepare thegnocchi. Peel and choppotatoes. Boil in salted water,until soft. Drain well andmash.

Beat flour and egg intopotato in the saucepan. Mixuntil a soft dough forms. Add a

littlemore flour if too soft.Knead until smooth and stickingtogether. This could take up to 5minutes.

Divide dough into four. Rollout on a lightly floured bench toform long skinny sausages,about 2cm in diameter. Cut into2cm-long pieces. The tops canbe indented with a fork.

Bring a large saucepan ofsalted water to the boil. Gentlypoach gnocchi in batches untilthey rise to the surface.

Drain and drizzle with a littleolive oil to prevent sticking.Serve toppedwith roastedtomato sauce.

Great finished with freshlyground black pepper, basil andparmesan. Serves 4.

PARMESAN-STUFFEDARTICHOKES4mediumglobe artichokes1 lemon2 cloves garlic, dicedSalt and pepper to taste1/2 cup each: finely gratedparmesan, freshwhitebreadcrumbs

1/4 cup chopped parsley3-4 tbsp extra virgin olive oil1/2 cupwhite wine

Remove toughest leaves frombase of each artichoke. Trimeach stem to about 3cm.

Bring a large saucepan ofwater to the boil. Add a squeezeof lemon juice and artichokes.Simmer for 15-30minutesdepending on size andfreshness. Artichokes arecooked when a leaf from themiddle pulls away easily and theheart is tender when piercedwith a knife.

Preheat oven to 200C. Halveartichokes lengthwise and placein an oiled baking dish.

Crush garlic and salttogether to form a paste.Combine with black pepper,parmesan, breadcrumbs,parsley and a little olive oil.Spoon on top of artichokehalves and pat down. Drizzlewithmore olive oil. Cover withfoil and bake for about 10minutes, until hot.

To eat: enjoy the tendercentre (including the inside top

of the stem) then scrape off theflesh of tougher leaves with yourteeth.

Serves 4 as a starter oraccompaniment.

RAWBEETROOTSALAD300g young beetroot, peeledand shredded1/2 small red onion, thinlysliced1 red capsicum, seeded, diced1 apple, peeled, cored,shredded1/2 cup chopped parsley1 tsp toasted cumin seedsGrated rind and juice 1 largeorange1/2 cup toastedwalnuts,chopped

Place vegetables, apple,parsley, cumin seeds andorange rind in a large bowl.

Drizzle with orange juice.Cover and refrigerate for atleast 1 hour. Garnish withwalnuts. Great served with plainyoghurt.

Serves 4-6.

POTATO GNOCCHI WITH ROASTED TOMATO SAUCE

Roasted tomato sauce: 1.5kg tomatoes, halved 4 each: garlic cloves, thyme sprigs 1 sprig rosemary 2 tbsp olive oil Flaky sea salt and freshly ground black pepper to taste Gnocchi: 500g floury potatoes 1 cup plain flour 1 egg, lightly beaten 1-2 tbsp olive oil

To make roasted tomato sauce, preheat oven to 180 deg C. Place

all ingredients in a large roasting pan. Roast for about 45 minutes or until tomatoes are soft and pulpy and starting to caramelise. Cool a little, then puree in a blender and pass through a sieve. Reheat when required. Makes about 2 & 1/2 cups.

Meanwhile, prepare the gn-occhi. Peel and chop potatoes. Boil in salted water, until soft. Drain well and mash.

Beat flour and egg into po-tato in the saucepan. Mix until a soft dough forms. Add a little more flour if too soft. Knead until smooth and sticking together. This could take up to

5 minutes. Divide dough into four. Roll

out on a lightly floured bench to form long skinny sausages, about 2cm in diameter. Cut into 2cm-long pieces. The tops can be indented with a fork.

Bring a large saucepan of salted water to the boil. Gently poach gnocchi in batches until they rise to the surface.

Drain and drizzle with a little olive oil to prevent sticking. Serve topped with roasted tomato sauce.

Great finished with freshly ground black pepper, basil and parmesan.

RAW BEETROOT SALAD

300g young beetroot, peeled and shredded small red onion, thinly sliced 1 red capsicum, seeded, diced 1 apple, peeled, cored, shredded cup chopped parsley 1 tsp toasted cumin seeds Grated rind and juice 1 large orange cup toasted walnuts, chopped

Place vegetables, apple, parsley, cumin seeds and orange rind in a large bowl. Drizzle with orange juice. Cover and refrigerate for at least 1 hour. Garnish with walnuts. Great served with plain yoghurt. Serves 4-6

FOODTuesday November 25 2014SELWYN TIMES 19

Phone 349 5952 Cnr Springs Rd & Marshs Rd,

Prebbleton (next to Milanese Restaurant)

NOW OPEN 7 DAYS

NZ Tomatoes

$118KG

Email. [email protected] Airport Business Park

92 Russley Road Christchurch 8042

Call John, Brendan or Andrew today on 03 366 8996 to find

out how we can help you.

We have over 40 years experience to assist you with

LAWyerS

Buying and Selling Houses and Commercial Property

Wills, Trusts and Estate matters

All issues facing you and your business;

Employment Law matters;

Traffic matters;

Earthquake related issues; and

Advice regarding Retirement Villages

Cnr Springs and Marshs Road, 407 Springs Rd, ChristchurchPh 03 349 9652 - Entrance on Marshs Road (Behind Vege Shop)

Prebbletons best kept secret is a secret no longer. The Milanese fully licenced Italian restaurant and pizzeria is an exceptional place to dine when you want a taste of Italy.

The owners are head chef Gary and sous chef Figo who have vast experience having cooked Italian meals at some of Christchurchs most well known Italian eateries.

However, two years ago they decided to open their own restaurant to cater to the ever increasing demand of Selwyns residents who were looking for a superior alternative to pub grub.

Gary has cooked in Italian restaurants throughout the world. He has produced a blend of contemporary and traditional Italian dishes to tempt everyone.

Like the worlds best chefs his philosophy is all about sourcing the very best produce from tried and tested suppliers to ensure the final gorgeous food presented to his customers, is delicious and of a very high quality. As an example he uses the national award winning IMP bacon in his tasty Spaghetti Ccarbonara and Tournedos Rossini a beef fillet wrapped in bacon, topped with chicken liver pate accompanied by marsala sauce. He likes to know where his products are from, how they are produced and what goes into them.

Despite this very high standard set by Gary and Figo, the prices remain extremely competitive indeed they would rate as one of

the most reasonably priced, fully licenced

restaurants in the Canterbury region.Not content with just getting the food right, Gary

has also sourced the very best from Selwyns finest wine producers including Lone Goat, Rossendale and Red Leaf so you know you have the perfect match for whichever dish you choose.

What also sets this restaurant apart is the role Gary plays front of house. Just like an authentic Italian restaurant, this chef likes to get to know his customers making them feel welcome and ensuring everything is to their standards.

If you havent already tried the Milanese then dont delay any longer. This restaurant is too good not to visit on a regular basis. If its been a while since your last visit dont forget they are open 7 days a week from 4.30pm to 10pm and will be open all through the holidays except December 25 and 26.

To make a booking phone 349 9652. Bookings can also be taken for group lunch functions.

Tuesday November 25 2014 Selwyn TimeS20

Boating WaterSportsBoating WaterSports

&The Jet Boat Base has grown from its humble beginnings in a small shed in Hornby to the busy workshop at Chaneys Corner, Belfast which manufactures and repairs jet boats to a high specification.

The brainchild of owner/operator Bruce Norris over sixteen years ago, the Jet Boat Base team now boasts five highly-qualified tradesmen who all own and operate their own jet boats and share their customers passion for recreational jet boating.

They offer a range of services such as repairs, spare parts supply, computer and jet unit tuning, welding, engineering and pre-purchase inspections, and with the good weather finally making an appearance, they are especially focussed on getting their customers back out on the rivers and coastal waters.

The team is especially excited about the addition of a new product. Its the revised Rapid Runner420 which is smaller, lower sided and a lot lighter, and especially well suited to small motors such as the Ecotec motors whether it is the 2.2 naturally aspirated (167 hp) or the super charged 2.2 (252 hp). Designed and marinsed in-house, Ecotec engines are cost-effective, lightweight marine engines giving Jet

Boat Base now has an international following. Developed to meet the need for an engine/jet combination with instantaneous throttle response that smaller and more agile boats require, these engines are economical and have a high specific power output. These boats are ideally suited to hunting and fishing.

The Rapid Runner range is designed to be good all round jet boats for all types of recreational use, including fishing and hunting, jet boat club runs and rallies, family boating and adventure boating. It sits alongside the Coast Craft 560 range which was designed from the outset to blend the benefits of a positive buoyancy hull form with water-jet propulsion. The Coast Craft 560 was developed using experience gained in previous projects to supplement the successful Rapid Runner range of river-going jet boats.

This team of enthusiasts have an expert knowledge valued by their customers. They understand the needs of other recreational jet boaters and have pride in supplying services and products that are solid, safe, and great quality. Visit them at Chaneys Corner, Belfast or visit their website to find out more: www.jetboatbase.co.nz.

03 365 5779 362 St Asaph Street, Christchurch.www.mikephillipsjetskis.co.nz

NEW SEA-DOO SPARKAvailable in 5 exciting colours.

2 and 3 seater models.

From an unbelievable $9,499 ski onlyCome in store for details and check

out the other fantastic models on offer.Our goal is simple best prices and

excellent after sales support.Your number 1 Water

Documents

Selwyn Times 25-11-14