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Consent granted for student accommodation GEORGIA O’CONNOR-HARDING

A controversial plan to turn a retirement home into Canterbury University student accommodation has been granted resource consent. Bupa-owned St Nicolas Care Home on Kirkwood Ave, will be moving to Peer St, Upper Riccarton, creating space for university accommodation. Residents have resisted the plans, saying the area will become noisy and disruptive with student related antics. It has now been granted resource consent but with conditions. Commissioner David Collins said the main concern of residents were the outdoor area designated for more than 70 students to congregate. The outdoor area was initially consented to be located as close as two to three metres’ distance from residents. As part of the consent a

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condition was that the outdoor area was constructed on the west side of the complex, away from the residential area. Resident Dr Graeme Bennetts said the outcome was “inevitable’’. He said residents were not trying to stop the student accommodation going ahead but making it potentially less disruptive. “We have to accept the outcome to some extent as it was unable to be stopped,’’ Dr Bennetts said. Canterbury University could not respond before deadline on how it would affect the plans. There are two planned options for the accommodation. One would see older, post-graduate student in the new facilities and option two would have first year students occupy the hostel. Bupa has not completed construction for the new retirement home. Dr Bennetts said it is likely the consent will be delayed until 2017.

MAKING WAY: St Nicolas Care Home on Kirkwood Ave, will be turned into Canterbury University accommodation. PHOTO: GEOFF SLOAN

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Christ the King School House and Garden Tour Various homes in the northwest area on Sunday November 22 from 11am – 3.30pm. Christ the King School House and Garden Tour is a unique opportunity to view a stunning array of homes and gardens in the north-west Christchurch area. Afternoon tea will be available to purchase on the day – cash only. Tickets are limited and available from Christ the King School office on Greers Rd, LB & Co Espresso on the corner of Ilam and Creyke Rds and Java Furniture. For more information email parentcouncil@christtheking. school.nz Tickets, $30 per person. Halswell Community Market St John of God Chapel, 26 Nash Rd, Halswell, November 22, noon-3pm. With fresh organic coffee, food trucks, live music, entertainment plus a beautiful ground to enjoy it all in, Halswell Market is a great place to spend a Sunday afternoon. The market is located in the

WESTERN NEWS

C om m u n i t y E ve n t s

georgia.oconnor@starmedia.kiwi Email andrew.king@starmedia.kiwi by 5pm each Wednesday

award-winning gardens of St John of God, Hauora Trust. It is a community event, with heaps of local artisans featuring handmade crafts, local produce and food. For inquiries phone or text Kate on 027 370 0344 or email communitymarket.halswell@ gmail.com

Middleton Grange School Fiesta Middleton Grange School, 30 Acacia Ave, Upper Riccarton, November 27, 5-8pm. Head down to the school for a spring fiesta fun. With baking, sweets and lots of other food outlets your belly is bound to be satisfied. Be daring to try to vertical and horizontal bungy, or head down the huge inflatable slide. There will be pony rides, and bouncy castles for the kids

plus face painting, nail art and hair chalk on offer. Grab a bargain with some pre-loved books, toys and clothes. Entry off Acacia Ave, Suva St and Arthur St Eftpos is available. Christmas Encraftment Market The Foundry, 90 Ilam Rd, November 29, 11am-4pm. This market promises to put on offer the most “awesome array” of the country crafters and designers. Clothing, accessories, jewellery, housewares, stationery, kids toys, art prints and heaps more. Coffee will be on site, with sweet and savoury food on offer, while you peruse through the 100 craft stalls. ATM onsite. Parking available in the

FIESTA TIME: Middleton Grange School’s fun fiesta will be held later this month.

university car parks off Ilam Rd and on the street. The Canterbury A&P Show Curletts Rd, WednesdayFriday, November 11- 13. Open from 8am to 5.30pm each day. Christchurch will be celebrating everything country over three days. More than 3000 animals will be on show. A wide range of shows will include horse and pony, cattle, sheep, wood-chopping and shearing. As well as the very the best of entertainment, food, wine, shopping and agriculture.

NEWS

General Manager: Steve McCaughan Communities Editor: Shelley Robinson Advertising Director: Joan Smith Circulation: Mark Coulthard

Georgia O’Connor-Harding Ph: 371 0781 georgia.oconnor@starmedia.kiwi

Fashion in the Field Riccarton Park Racecourse, Saturday, November 14 If you’ve got fashion flair and know how to work a catwalk then make sure you enter Fashion in the Field at the Riccarton races on Saturday. In association with Millennium Hotels and Mondo World Travellers, this highly-anticipated competition will be gracing the race tracks as part of Show Week. The catwalk competition will give racegoers the opportunity to strut their style and potentially earn some great prizes.

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WESTERN NEWS

Monday November 9 2015

neighbourhood NEWS

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ERO happy with Hornby HS GEORGIA O’CONNOR-HARDING

Hornby High School is no longer under close scrutiny from the Education Review Office. The school has been under close scrutiny for the past eight years due to concern, among other reasons, with student engagement, effectiveness of teaching and leadership management. This meant it was ERO-visited every two years instead of the typical three years, said Hornby High School principal Richard Edmundson. “Hornby High School went through difficult times and members of the community were questioning their confidence in the school,’’ said Mr Edmundson. The ERO report said that the school was “likely” not to be visited for another four to five years. Mr Edmundson said this was a high achievement. But this is Mr Edmundson’s last term at the school, he will leave to become the principal of Linwood College. Hornby became a year 7 to 13 school last year when Branston Intermediate was closed. The ERO report said students were learning in a “caring, col-

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cessful review is down to the hard work the staff, students, parents, board of trustees and community have put in to the school. ‘‘It is really important for the community to have confidence in the school,’’ Mr Edmundson said. ‘‘Hornby, you should be quietly proud of yourself.’’

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CRASH INJURIES It was a bad day for car crashes in the west of the city on Thursday. A car hit a pole at the intersection outside Villa Maria College on Thursday morning. The teenaged driver was taken to Christchurch Hospital after the collision at the corner of Peer St and Yaldhurst Rd that occurred about 8.50am. Meanwhile, later that morning another crash between two cars occurred at the intersection of Marshs Rd and Main South Rd. A person was taken to Christchurch Hospital with moderate injuries. LIQUOR BAN If you are heading to the races on Friday and Saturday as part of NZ Cup and Show Week make sure you are not consuming alcohol around the nearby streets. The city council is reminding people there is an alcohol ban in place for both Riccarton Park Racecourse and Addington Raceway. The affected streets around Riccarton Park Racecourse include the area bounded by both sides of Yaldhurst Rd to Middlepark Rd, Epsom Rd to Racecourse Rd, Buchanans Rd to Masham Rd and Masham Rd to Yaldhurst Rd. The ban is from 7am to midnight on Saturday 14 November. The ban around Addington Raceway from 9am to 10pm on November 10 affects the area bounded by Blenheim Rd, Moorhouse Ave, Lincoln Rd, Wrights Rd and Matipo St.

ACHIEVEMENT: Richard Edmundson is ‘absolutely stoked’ Hornby High School is no longer under close scrutiny from the Education Review Office.

laborative and inclusive learning environment.” But it also said assessment practices in years 9 and 10, while improved, were a “work in progress.” Mr Edmundson said he was “absolutely stoked.’’ Mr Edmundson said the suc-

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WESTERN NEWS

your local Views Something on your mind? Email georgia.oconnor@starmedia.kiwi in 150 words or less Facebook us on www.facebook.com/chchwesternnews

Safe pedestrian access urged

In 25 years of being a veterinarian, I had never come across Split Pad Disease before. A wicked cruel disease that I came to learn more about, thanks to my gorgeous Lola. If it wasn’t bad enough that she ended up with kidney cancer, she also has a non curable immune mediated pad disease affecting at different times all her feet. As a young pup she often presented intermittently lame. On inspection of her pads I would find craterous, erosive lesions affecting large chunks of her pads, often infected. They’d start as a split that opens up and swells and Lola just wanted to lick it as it was sore. I needed to place an elizabethan collar on her to stop her doing this. Lola would be severely lame, in pain and miserable. If more than one foot was affected she couldn’t weight bear at all. She learnt to walk using only 2 legs!! I agonised for her as I couldn’t help her. Pain relief never really seemed to help and it was just a matter of time for her pad epithelium to regrow. I struggled on for months hoping this disease would just disappear. I would cleanse her pads, dress them to keep them protected and clean and often place special leather boots on her when we went walking. I tried all sorts of antibiotics, anti inflammatories, probiotics, booties, creams, prescription diets and emolients and nothing hastened the repair process. I decided to biopsy her pads under a general anaesthetic to get a definite diagnosis. Unfortunately it confirmed Split pad disease.

Pain or itchiness may result in self trauma due to the dog chewing at the affected feet. Dogs can have variable lameness during episodes of splitting and peeling and some animals may have repeated episodes. Affected animals are otherwise healthy. Initially only one pawpad may be affected, followed by development of additional similar lesions in other pads. Usually all pawpads are eventually involved.

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Clinical and histologic features are suggestive of an anatomic defect in cornification of the pawpads, suggesting hereditary disease. The lesions often are characterized by splitting and peeling of the pawpad keratin layer as a major histologic and clinical feature. This condition has been reported predominantly in young adult dogs and the initial clinical feature is splitting of

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Spending considerable time on concrete doesn’t help and unfortunately our entire section has a lot of conctrete and tarseal! The heat from the concrete on the pads is a contributing factor. Keeping Lola off this is impossible. Interestingly since starting her chemotherapy 3 months ago, her pads have been great. Although I do attribute some of that to the special prescription diet Lola eats packed with the Omegas, glucosamine and a hydrolysed protein. We have swapped one evil for another but hopefully my girl has beaten cancer. I will keep you updated on her progress. Recently she was radiographed and a needle was found in her abdomen!! Probably ingested from the garbage. So the next chapter in Lolas health diary will be an abdominal ultrasound to see WHERE the needle is and IF it needs to be surgically removed. She’s lucky to be owned and loved by not 1 but 2 vets!! Dr Michele McMaster

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Split pad disease is a highly characteristic syndrome of unknown etiology that is very rare in the dog.

the paw pads. Adjacent haired skin is not affected and the lesions are greatly aggravated by self trauma.

Split Pad Disease

The greater Hornby area and catchment has one of the highest car ownership rates in New Zealand. Households with teenage children living a semi-rural lifestyle rely on multiple vehicles for schooling, sports, work and shopping. This means The Hub sits on the corner of a very busy intersection, this is great for profile but does bring its share of challenges. One unintended outcome and counter to the city council’s alternative transport initiatives, is the difficulty that pedestrians have in navigating from The Hub to the Harvey Norman Centre. A combination of multiple traffic lanes and a busy intersection is further complicated by a semi-active rail line. Without any clear way across Carmen Rd, on The Hub side of Main South Rd, pedestrians have had to take their chances and time their crossing to make a dash for the relative safety of the rail barrier arm island. Then they have to cross the turning lane and traverse the rail line to the Countdown boundary. Unfortunately, once there, pedestrians are faced with a long, often muddy, walk

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down the garden edge close to passing traffic. It is the only route back onto a formed footpath. It is clear that the traffic engineers would prefer pedestrians to cross Main South Rd to the Dress Smart side and then cross Carmen Rd where there are lights and pedestrian allowances across the railway line. However, this does not then lead to any pedestrian-friendly way to cross Main South Rd once far enough down. With eight or so bus routes converging at The Hub and more development at the area I would urge the city council and Transit New Zealand to look at options for improving safe pedestrian access between the major shopping destinations with special thought to those with prams and the elderly who reply on public transport. Next week the city council will be asked to respond to Mr Marsden’s column.

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WESTERN NEWS

Monday November 9 2015

neighbourhood NEWS

News tips? Email georgia.oconnor@starmedia.kiwi or phone 371 0781

Alleyway from hell gone dead Noisy alleyway now quiet after residents’ plight GEORGIA O’CONNOR-HARDING

An alleyway in Hei Hei notorious for fighting and alcoholfuelled parties has gone quiet after residents went public with their plight. Residents wanted the alleyway that runs between Aurora St and Buchanans Rd to be closed after they endured loud parties and people fighting from Thursday to Sunday most weeks. They were left to clean up used needles, glass, dog faeces and blood. But now, after the plight of residents was highlighted in the Western News, they say the alleyway has gone quiet. Buchanans Rd resident Mary Belcher said it was a welcomed change but she feared the peace and quiet would not last long. Residents surrounding the alleyway are still requesting it to be closed. Mrs Belcher said the fence

(below) along the alleyway needs fixing as well as there is still a lot of rubbish. The Riccarton-Wigram Community Board has asked city council staff to look into options to deal with the problems. A city council spokeswoman confirmed that the city council did own the alleyway. Community board chairman Mike Mora said the meeting is still waiting on the report from the city council. From there, it will need the approval of the community board and then the city council. “The issue with closing it down is there will be redundant land,” Mr Mora said.

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TREE REMOVAL APPROVED The Fendalton-Waimairi Community Board has approved the removal of 21 trees between Kahu and Straven Rds on the Boys’ High Link cycleway. They will be replaced with eight trees that will allow better light and be less obtrusive to those using the shared cycleway and walkway.

QUIETER: Although the alleyway has quietened down there is still damage to be repaired for past activities.

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SEARCH FOR POSTSHOP SITE The Fendalton Postshop is still looking for a suitable place to relocate to. A New Zealand Post spokeswoman said it was still in discussions with possible hosts for its post and Kiwibank services. Its current lease at 19 Memorial Ave, ends on November 27.

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CAR CRASHES INTO FENCE A car drove into a fence at the intersection of Masham and Yaldhurst Rds in the early hours of Wednesday morning. A teenaged boy was taken to Christchurch Hospital with moderate injuries. On Tuesday at about 12.50pm, a woman in her late 70s was also taken to hospital with moderate injuries after a car crash near the intersection of Greers and Northcote Rds. JUDO WORLD CUP James Entwistle, of Templeton, has been selected to represent New Zealand at the Oceania Judo World Cup. This event will take place from November 11-15 in Wollongong, Australia. The Riccarton-Wigram Community Board has approved the 19-year-old $500 from its youth development fund to help him get to Australia.

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our PEOPLE

Kathryn Searle

> Do you know someone who should be our next Our People? Nominate them now by emailing georgia.oconnor@starmedia.kiwi.

Striving to provide gymnastic skills Olympia Gymnastics Sports Christchurch business manager Kathryn Searle has a record of producing winners. Georgia O’Connor-Harding speaks to Kathryn about the gymnasts who are off to compete in Denmark and a childhood spent roller skating Just how long have you been managing Olympia Gymnastics Sports for? Five and a half years. I was a board member for two years beforehand. The club itself commenced in 2003. What is your main role? I am a general manager for the club. I look after the marketing, membership and communication. There are 43 in our team. We have three administrators and the equivalent of 15 fulltimers which means we have 40 part-timers. How did you get into managing gymnastics? Both of my children are in gymnastics at primary school. I started at the club as a parent and volunteer about 10 years

SKILLS: Olympia Gymnastics Sports business manager Kathryn Searle is the woman behind the successful club making it’s mark internationally. PHOTO: GEOFF SLOAN

ago. I was a national champion roller skater in my day when I was about 15-16 years old. Really? Tell me more about

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week which added up to about 16-18 hours. That sounds intense. So now that you are helping other

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sportsmen to develop and grow, what are some of the best aspects about your role? The service to the community. Obviously, being in a sport that can be delivered in a recreation and competitive community. It provides so many skills to different people – dedication, discipline, cognitive learning, taking instructions as well as it is physically challenging. Gymnastics teaches life-long skills. Gymnastics is sports-inclusive to everyone. You do not necessarily need to be young when you start. I did ballet and modern jazz when I was younger and am still very interested in it. I did find I had to work quite hard to maintain my flexibility. Is it easy to build up fitness domains such as flexibility and agility once you are older? It is all dependent on your body type as you will know. Everyone is different. People begin at all ages. Our club goes from 18 months to adults. It is definitely a challenging sport. Women don’t stay in gymnastics for quite as long as men. However, a lot of our members go overseas on scholarships to a range of places to continue gymnastics.

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Monday November 9 2015

at the highest level How are you feeling about the upcoming competitions for the World Age Championships to be held in Denmark in December? Pretty excited from a club point of view. We have had seven national champions recently this year at the 2015 New Zealand National Gymsport Championships. Great for the club and is pretty up there in terms of our best results. How many gymnasts are going to Denmark? Three are going – Madaline Davidson, Charlotte Wooly and Bethany Long. Madaline and Bethany are both high school students while Bethany has gone on to study at the New Zealand Institute of Sport. What are your goals for Olympia Gymnastics Sports after the World Age Championships? We like to compete at the highest level. Next year we plan to send a whole team to compete at the New Zealand Indo-Pacific Championships which has just been announced. Previously, you have had three New Zealand Rhythmic Gymnasts representatives at the Commonwealth Games.

RESULTS: Olympia Gymnastics Sports is home to high-achieving athletes. PHOTO: GEOFF SLOAN

How do you get your gymnasts competing at a high level? Our coaching excellence. We have coaches from overseas with the latest coaching techniques. There is something special going on in their routines. We are at a disadvantage down here off-shore. Many of our coaches come from places including Russia, Pakistan and Britain. Just out of interest, do you have a favorite gymnast? Not really. I think they are all pretty special. My biggest passion is participation. That is people of all ages, men and women. You certainly have a lot going on. What are you interested in outside of managing

Olympia Gymnastics Sports? I am continuing to study a Graduate Diploma in Not-ForProfit management and I will be graduating next year. I enjoy walking and tramping around the South Island. And finally, why do you think gymnastics is important to our community? Just the life-skills it gives to the community. I would much prefer to see a child participating in gymnastics than sitting on the couch all day. The whole health and well-being part that comes with gymnastics is so important. Do you know someone who should be our next Our People. Nominate them now by emailing georgia.oconnor@starmedia.kiwi.

Tell us what’s happening at your club. Email georgia.oconnor@starmedia.kiwi NEW ZEALAND CADET FORCES Air Training Corps is about to begin its annual recruiting campaign in readiness for the 2016 training year. It will be holding two information nights on November 19 and 26. Each night will run from 6.45-9pm. These will provide an opportunity for prospective cadets, and their families, to look at the squadron and what it has to offer, and there will be an opportunity to participate in activities at a training centre located at the Canterbury Aero Club clubrooms. These are noobligation events and everyone is welcome. For any questions email northcanterburycadets@ gmail.com. ROTARY CLUB OF CHRISTCHURCH SOUTH This club is a friendly and welcoming group of people who come together to help out their community. It has 53 members, made up of both men and women of all ages. Members are actively involved with community, youth, vocational and international projects or programmes, fulfilling Rotary’s motto of ‘Service Above Self’. The club meets every Wednes-

day at the Cashmere Club, at 5.45pm, where members share a meal together, attend to business and listen to guest speakers. From time to time, the group has special events such as theatre nights, barbecues or trips. CHRISTCHURCH CITY BMX CLUB The club wants to encourage people into a healthy family sport that can be participated by under five-years-old right up to 50 and over. The BMX club also teaches bike skills and maintenance of bikes. Racing happens most Sundays through the summer at one of the four Canterbury tracks. Membership is around 100 people but it welcomes new comers and it has no age limit. Practise is on Tuesday and Wednesday with the juniors time slot at 5-6pm and seniors from 6-7.30pm, with race meetings at least once a month. Club membership is $70 a year and to race, a BMX New Zealand licence is required which is a further $70. It is based at Kyle Park in Hei Hei. For more information phone Steven Lloyd on 027 460 5714 or email steven262@msn.com

Monday November 9 2015

WESTERN NEWS

Kirkwood Highlights At Kirkwood we are very proud of our children and their achievements. Here is a snap-shot of what some have been up to this year - their attainments and successes.

Technology Students have developed a range of creative learning experiences in different areas such as: Foods, Electronics and Materials (metal, wood, fabric and plastic).

Competitions and Events Our students have done very well this year with the various competitions and events offered at Kirkwood. These include ICAS competitions, Cantamath, Canterbury-Westland Science Fair, Blue Light PCT competition and the Kids’Lit Quiz. This year, Rosie was awarded Highly Commended by the School of Biological Sciences from University of Canterbury. Rosie’s project investigated the effect of batteries and the toxins they release into the soil. Speech Competition

Jorja won the Riccarton Rotary Speech Competition this year.

Students’ portfolios of work have helped them to develop the design process and allow students to make decisions.

Performances

School production ‘Poison’.

Some of this Year’s highlights are: Robotics Computer programming robots to perform tasks. NZ Souvenirs Designed and created. French Café – Bon Appetit Involved research and planning to run their own business.

YEAR 7 & 8 CAMPS

Te Matatini Festival

Te Matatini Festival - featuring the very best Maori performing arts, entertainment and activities, arts, crafts and kai.

2016 Enrolments

Year 7 Camp at Purau Bay and Year 8 Camp in Wellington.

Don’t forget, there are still some places available for Year 7 and Year 8 for 2016. Please visit our website www.kirkwood.school.nz for information and to download an enrolment form or ring the office on 348 7718. Phil Tappenden, Principal

Kirkwood INTERMEDIATE SCHOOL

Please visit our website www.kirkwood.school.nz for information and to download an enrolment form or ring the office on 348 7718

WESTERN NEWS

Monday November 9 2015

Dux named at Middleton Grange Charlotte Keir (left) has been named Middleton Grange School’s Dux for 2015. The year 13 student was named the school’s top scholar after coming first in four subjects, Spanish, English, History, Biology and first equal in Christian Studies. She also received the Laidlaw Award for Christian Studies shared with Evangeline Maffey at the awards ceremony on Thursday evening. Gi Eun Yun was named Aproxime Accessit or runner-up with four top subjects in Accounting, Chemistry, Calculus, Statistics and a second in biology to Charlotte. Other awards: Book prizes for year 13 Rachael Buckley: First = Art Design, First = Digital Technology Media Charlotte Keir: First = Christian Studies and Laidlaw Award for Christian Studies, First Spanish, First English, First History, First Biology Evangeline Maffey: First =

your

LOCAL Achievers

If you know of a local achiever, email georgia. oconnor@starmedia.kiwi

Christian Studies and Laidlaw Award for Thaddaeus Ho: First = Digital Technology Christian Studies, First Classics, Second Media Dahyoung Kim: First Digital TechEnglish, Second History Seina Nagai: First nology Computer Science Samuel Lees: Music, First English A. Caitlin Tindall: First = Business Studies Bethany Leigh: First = Art Design, First Art First Food and Nutrition, SecPainting. Gi Eun Yun: First ond Textile Technology Ruth Accounting and the LinMcKie: First = Business Studcoln University Commerce ies, Rebekah Miguel, First Award, First Chemistry, Economics, Lincoln University First Calclulus, First StatisCommerce Award Jordan tics, Second = Biology. Mills: Second Economics, Certificates for acaSecond Accounting. Aidan demic excellence (year Ogilvie: First Physics, Second 13): Jasmine Bates: First Digital Technology Computer Mathematics and Statistics Science Priscilla Pieters: First Kate Conner: Second = Workshop Technology JesBiology, Second Physics, sica Posthuma: First Textile Second Statistics Latham Technology Leah Smitheram: Fairhall: First = PhysiFirst Art Photography Caitlin cal Education Stephen Steele: First = Physical EducaGarratt: First Building tion Mia Suzuki: First Digital Gi Eun Yun Academy, Second WorkTechnology Applications. shop Technology Jonathan Kieron Wall: First French, SecHadipurnomo: First Geography, Second ond Geography Micaela Whitehead:First = Biology Reylene Hilaga: First Drama Design & Visual Communication

Enterprise earns business excellence awards Villa Maria College and St Thomas of Canterbury College’s social enterprises’ teams have been recipients of one of seven national awards available for business excellence. The Canterbury Regional Awards were held at the University of Canterbury on October 29. Overall winners were Revive ‘15 from Villa Maria College for their fudge project while working with their chosen charity St

John. St Thomas’ computer software ‘George OS’ came in as runner-up. The software can be incorporated into any commercial computer system as well as having a language selection of English, Maori and any language in the Pacific. Both teams will be sending representatives to the national finals to be held in Wellington on December 9. Nationally 580 business teams

are involved in the judging process. In Canterbury, 11 schools participated in the Young Enterprise Scheme, with a total of 45 companies involved. Managing director of Villa Maria Revive ‘15 Emma Murdoch said the aim behind the fudge project was to form a social enterprise that supported and raised money for community organisation St John. “ It is an organisation that helps so many people in our communi-

THE RUSSLEY VILLAGE

ty and plays such a crucial role in the saving of so many lives each year.’’ She said with the assistance of St John, Revive 15’ created a first aid card that can be kept in wallets giving basic guidance in CPR. St Thomas’ software package ‘George-OS’ was developed by a team of six students working alongside business technology company, Jade Software Corporation.

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Monday November 9 2015

WESTERN NEWS

It is nearing the end of the school year. With that comes the handing in of art portfolios for marking. Hornby High School students share their work before they went to the examiners. PORTFOLIO TIME: Year 11 art students from Hornby High school gather for an end of year photo. Back row (from left) – Rupe McIlroy, Jahaana Milner, Olivia Howell, Tara Hastie, Tailah Shelton, Britney Watson and Liberty McKenzie. Front row – Shepper Dave, Taryn Fry, Madison Hickford, Theresa Joseph and Shane Stewart.

SKELETONS: Hornby High School year 12 student Ashley Hider’s portfolio is a fuse of skeletons, castles and even a rugby ball thrown in.

your

LOCAL Schools

Tell us what’s happening at your school. Email Georgia. OConnor@ starmedia.kiwi or phone 371 0781

Singing in Adelaide COLOUR: The end-of-year portfolio by year 13 student Tess Harding is inspired by butterflies. Pupils waiting at Adelaide airport for the plane back to Auckland after a great week of song and choir.

PERFORMING: Pupils performed for the parents and community of Hawthorndene Primary School, finishing off a musical week of singing for a range of Adelaide schools.

South Hornby School pupils are back from their week-long trip to Adelaide. The pupils performed for a range of Adelaide primary schools and had the opportunity to sing in front of the Lord

Mayor of Adelaide, Martin Haise. The trip was for the choir exchange programme between Christchurch and Adelaide as part of the sister city programme.

ARTISTIC FLAIR: Year 12 design students Kgyd Akeimo and Jacob Graham put the finishing touches on their design portfolios.

MESSAGES: Anisha Naidu, year 12 student, uses art to convey a message.

LAST CHANCE TO ENROL

Applications for Year 11 in 2016 close on the 16th November. Call us today on (03) 364 5156 for an enrolment pack and more information. There will be no further enrolments for Year 10’s moving into Year 11 after this time. For more information you can visit www.hagley.school.nz/enrolment

Get in Quick!

WESTERN NEWS

Monday November 9 2015

LOW: Ruby Spencer scoops up the ball.

HIGH: Riccarton’s Ella Morrison in action for Villa Maria.

Strong year for Canty hockey ends your

LOCAL Sports

MAGICIANS SPOT Halswell resident Grace Stanton has been named in the wider training squad for the Canterbury Magicians. This follows up her selection in the Canterbury under-21 side last year where she played three games at the national tournament held at Lincoln in December before being ruled out with injury. Stanton is currently playing premier grade for Lancaster Park-Woolston. TOP SPORTS AWARDS Middleton Grange High School students Sam Timmins and Olivia Podmore have topped off their recent wins at the Zonta Sports Awards by taking out the sportsman and woman awards at the end-of-year school prizegiving. Timmins is moving to the United States next year to take up a basketball scholarship at Washington University while Podmore has moved up to Cambridge to continue training with the New Zealand elite track cycling team.

JAIMIE KEAY

Hockey players from west of the city are among the winners at the recent Canterbury endof-season awards. Ilam resident Alice Batt and St Margaret’s player was presented with the most valuable player award for her season in the under-18 girls Canterbury association side.

The under-15 girl’s Canterbury A side’s most valuable player was Riccarton girl Ella Morrison. The most valuable player awards for the boys and girls under-15 B teams went to Riccarton’s Joe Morrison and Ruby Spencer. The event was held on September 30 at Riccarton Racecourse. Meanwhile, in other awards,

Black Stick Nick Haig received the supreme men’s player of the year award for his performances in both the national side as well as finishing the national hockey league as the top goal scorer. Women’s Black Stick Pippa Hayward took home the supreme women’s player of the year award. The awards celebrated a strong year for Canterbury

Hockey representative teams who ended the season with four national titles Most notably was the senior men’s and women’s teams who each claimed a national title for the first time in the tournaments history. The men’s side successfully defended their 2014 title while the women’s side broke a sixyear drought.

Runner’s season ends with silver BY JAIMIE KEAY

Christchurch Boys’ High School student Zac Taylor has finished the running season with a second place in the under-18 group at the 2015 Boulder Bay classic event. The 10.5km race starts and finishes at Taylors Mistake and takes racers out along Harris Bay, Boulder Bay and Godley Head. Racing at the event for the first time, Taylor said he found the 10.5km course pretty tough. “Every now and then you would come to a steep hill that I had to drive up and over to lengthen out. There wasn’t much wind out along the coastline which was helpful,” he said. Taylor said his aim for the race was to finish around the 45min mark, which he achieved with a time of 45min 46sec. “We had about six of us at the start pretty close together, but then we spread out and I just kind of picked it up with about 4km to go and held on. Taylor will now turn his attention to the beginning of the triathlon season, starting with the House of Travel elite race at Pegasus at the end of the month.

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Ole! Start the day in Mexico style WESTERN NEWS

Monday November 9 2015

tasty bites Ole! Start the day in Mexico style

en La Boca Loca opened in Wellington in April 2011 Lucas Putnam and Marianne Elliott had a clear on. To use fresh, local product combined with carefully sourced traditional ingredients to bring the ditional flavours of Mexico to New Zealand. And they succeeded. Now, in their cookbook La Boca a, they share a selection of their recipes.

evos Huevos Rancheros Rancheros del Jefe/ Boss’s ranch-style Jefe/ eggs – Serves 4 ss’s Ranch-Style gsINGREDIENTS Salsa Ranchera: 1 Tbsp vegetable oil

is1the dishonion, that typifies brown diced can breakfasts. It’s an 1 clove garlic, minced ¼ tsp freshlyand ground black lute classic it must be pepper mpted at least once. ‘Jefe’ tomatoes, ns3‘boss’ andchopped refers to the ½ this cup water hat is Lucas’ favourite 3 of fresh serrano on this dish. or Hejalapen˜o learned chopped mchillies, Alexis finely Handleman, freshBaking coriander leaves er ¼ ofcup Alexis Salt Tortillas: about 1 ½ Tbsp pany in Napa.

vegetable oil 8 corn tortillas 2 cups cooked black beans REDIENTS about 2 Tbsp frying oil 2 cups grated cheddar cheese a Ranchera: To finish about 2 ½ Tbsp vegspetable vegetable oil oil wn onion, 8 eggs saltdiced and freshly ground veblack garlic, minced pepper (see below) spguacamole freshly ground black erhot sauce (we recommend Ranchochopped Gordo Felicidad) matoes, coriander leaves upfresh water

sh serrano or jalapen˜o METHOD es, finely chopped prepare salsa: In aleaves small upTofresh coriander

pot over medium-high, heat vegetable oil. Add the onion llas: and garlic and cook, stirring t 1occasionally, 1/2 Tbsp vegetable for about 5 oil n minutes tortillasor until onion begins

Preheat th

Tortillas: Put ½ Tbsp vegbaking tra Guacamole Casera/ etable oil in a small skillet Homemade Guacamole small sauc over medium-high heat. Add – Serves syrup,4gar 1 tortilla at a time and cook on and stir ov each side until golden brown INGREDIENTS / METHOD mixture is and crispy, 25 to 30 seconds per ¼ brown or red onion,small finelybow side. Add another ½ Tbsp oil for chopped remaining every 3 to 4 tortillas. Drain on 2 Tbsp finely choppedserving. fresh P paper towels. coriander leaves Preheat grill. In blender or place skin 1 Tbsp minced jalapen˜o or food processor, puree beans prepared t serrano chilli (optional) with olive oil to achieve desired syrup mixt 2 large avocados consistency: spreadable but not minutes. Tbsp freshly squeezed lime B runny. On a baking sheet, placeLoca,2distributed Reproduced from La Boca by syrup mixt juice tortillas row and RRP$60.00, cover with Pottonin&aBurton, available another salt and freshly ground black 5 pureed black beans. Topwww.labocaloca.co.nz. with nationwide or from © basting an pepper cheese and melt under grill, Text/recipes: Lucas Putnam & Marianne Elliott flakes eas taking care not to burn cheese or Using a mortar and pestle, © Images: Nicola Edmonds Place c tortillas. mash together chopped onion, nonstick fr Keep warm. In a large fry 1 Tbsp coriander and ½ Tbsp high heat. Guacamole Casera/ pan over medium-high heat, chillies (if using) to make andatoss in Homemade Guacamole heat the remaining vegetable rough paste. chili chunk oil. Add eggs to pan and lightly Transfer to medium bowl. be hard-pressed to find a minutes. season with saltYou’d and pepper. Fry Cut avocados in half lengthuntil whites are Mexican almost cooked. dish more beloved ■ 4 Ingre wise and remove stones. Use a Cover pan with than lid andthis cook 1 Even one. if you’ve spoon to scoop flesh into bowl to 1 ½ minutes longer. youin a Mexican never (If been with the onion paste. prefer, eggs canrestaurant, be poached orthe odds are very Gently mash and mix with a scrambled.) good that you’ve dipped achunky corn smooth. Fold fork until To serve: Place 2 tortillas chip into aon bowl ofremaining this coriander and chilli each plate and top with 2 fried gorgeous green goodness. For into mixture, tasting along the eggs and 2 large spoonfuls of best results, use freshly way to check heat. salsa. Add a dollop of guacato soften. Add pepper and coriander, cover and cook 5 Fold in lime juice, add salt squeezed lime juice and the Tortillas: Put 1/2 Tbsp vegetable Pico de gallo/Fresh Salsa mole and a teaspoon of pico de combine. Add tomatoes, water, minutes or until sauce begins and pepper to taste, and serve best avocados you can find. oil in a small skillet over mediumgallo. And hot sauce of course. chillies; bring to a simmer. to thicken. Season with salt. with a basket of corn chips or 2 Tbsp lime or lemon juice high heat. Add 1 tortilla at a time Garnish with coriander. Oh Reduce heat, cover and Take from heat, cover to keep slices of cucumber. pinch flaky salt and cook on each side until INGREDIENTS / METHOD yeah! simmer for 10 minutes. Add warm.

• More recipes, p14

1 medium red or brown onion, ps cooked black beans golden brown and crispy, 25 to 30 1/4 brown or red onion, finely finely diced t 2 Tbsp frying oil seconds per side. Add another 1/2 One3 to stop shop for1 to 3 fresh serrano or jalapen˜o chopped ps grated cheddar cheese Tbsp oil for every 4 tortillas. THAI S all your 2 Tbsp finely chopped fresh chillies, seeded and finely nish Drain on paper towels.dental Preheat needs HOTPO Warm, friendly & affordable dental care for the whole family... coriander leaves diced (optional) t 2 1/2 Tbsp vegetable oil grill. In blender or food processor, 1-2 Tbsp T 1 Tbsp minced jalapen˜o or 6 plum tomatoes, seeded and gs oil to “Exclusive rangepuree of beans with oliveDENTISTS DAVID 400g can serrano chilli (optional) finely diced and freshly ground black achieve desired consistency: pottery, furniture, ROWLEY 1/2 cup w 2 large avocados 1/4 cup chopped fresh er spreadable but not runny. On a JENNY handcrafts, 1 kaffir lim 2 Tbsp freshly squeezed lime coriander leaves amole (see below) baking sheet, place tortillas KIM in a stoneware & gifts” 1 1/2 cups juice ‘Pico de gallo’ describes a variety de gallo (see below) row and cover with pureed black vegetable salt and freshly ground black of regional salsas made with fresh auce (we recommend beans. Top with cheese and melt There was a time when dinosaurs broccoli, pepper cho Gordo Felicidad) under grill, taking careMerivale not toDental burnGroupcubed fruit or vegetables, often welcomes hygienist walked Aotearoa… and we’ve got 500g mar Using a mortar and pestle, mash served with tacos. This is the most h coriander leaves cheese or tortillas. Keep warm. Megan Smith to the team mixed sea together chopped onion, 1 Tbsp common version, made with red In a large fry pan over mediumthe footprints to prove it! 1-2 Tbsp e provide range of modern dental services coriander and 1/2 Tbsp chillies (if tomato, onion and green chillies. high heat, We heat thea full remaining HOD and ensure the highest level of care. coriander using) to make a rough paste. Add lime juice and salt to onion. vegetableACC oil.Treatment Add eggs to pan Provider | WINZ Quotes |Student Discounts repare salsa: In a small pot fish sauce Transfer to medium bowl. Set aside for about 30 minutes to and lightly with salt and Freeseason Dental for Adolescents | Same Day Emergency Treatment medium-high, heat 2 cups ho Cut avocados in half lengthwise soften raw onion flavour. Add pepper. Fry until whites are table oil. Add the onion and Place t and remove stones. Use a spoon finely diced chilli, tomato and almost cooked. Cover pan with lid and cook, stirring saucepan to scoop flesh into bowl with the coriander and serve. and cook 1 to 1 1/2 minutes Open 7 days - 10am-4pm Level 1, sionally, for about 5 minutes coconut m onion paste. Gently mash and mix longer. (If you 355 prefer, eggs can be184 Papanui Rd (03) 3888 Mall) 395 Brougham St, Christchurch til onion begins to soften. the boil. S with a fork until chunky smooth. By substituting other fruit poached or scrambled.) (opposite MerivaleNote: Ph (03) www.merivaledental.co.nz pepper and365-3411 combine. Add coconut m Fold remaining coriander and for the tomatoes you can make To serve: Place 2 tortillas on toes, water, chillies; bring to Add the ve chilli into mixture, tasting along lots of delicious seasonal options. each plate and top with 2 fried mer. Reduce heat, cover Return to a the way to check heat. In autumn we make a feijoa eggs and 2 large spoonfuls of immer for 10 minutes. Add Fold in lime juice, add salt and Snap 3-4 minute version, in winter we’ve used salsa. Add a dollop of guacamole a se making and European fabric affordable nder, cover and cook 5 pepper to taste, and serve with tamarillo, and in summer a classic a teaspoon of pico de gallo. the eaxh lfie atAdd the ba ibition sauce. Se uploaof tes or until sauce begins to basket of corn chips or slices fresh tomato pico. And hot sauce of course. Garnish and d to with #d social mbowls en. Season with salt. Take topp cucumber. Experiment with whatever fruit is with coriander. Oh yeah! e osinch dia and be in4 heat, cover to keep warm. c — Serves in season! — Makes 2 to 3 cups — Serves 4 h in to

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tart theI judge day in Mexico s a big deal. at many withstyle easy, cheap recipes. owner of Alexis Baking Company in Napa.

Text/recipes: Lucas Putnam & Marianne Elliott © Images: Nicola Edmonds

November 9 2015 14 inMonday competitions and it’s darn ca opened Wellington in April 2011 Lucas Putnam and Marianne Elliott had a clear INGREDIENTS sh, local product combined with carefully sourced traditional ingredients to bring the Guacamole Casera/ difficult to earn a bronze medal, Salsa Ranchera: Homemade Guacamole s of Mexico to New Zealand. And they succeeded. Now, in their cookbook La Boca 1 Tbsp vegetable oil aet selection of their recipes. alone a silver, gold or the top bite.co.nz bite.co.nz––NZ’s NZ’shome homeof offood food You’d be hard-pressed to find a 1 brown onion, diced Mexican dish more beloved 1 clove garlic, minced gong — a trophy. GLAZED SALMON than this if you’ve 1/4 tsp freshly ground black Preheat theone. ovenEven to 180C. Line a heros never tray been in baking a Mexican pepper mashlargest together chopped onion, baking with paper. In a Guacamole Casera/ our Marlborough, small saucepan, thevery restaurant, thecombine odds are 3 tomatoes, chopped Homemade Guacamole 1 Tbsp coriander and ½ Tbsp syrup, garlic and balsamic vinegar goodmalt that you’ve dipped a corn cup water -Style chillies (if using) to make a 1/4 cup (60ml) rice (or pure wine region, won the most – 1/2 Serves 4 and stir over a low heat until the chip into a bowl of this 3 fresh serrano or jalapen˜o rough paste. Food Foodand andfinance financego gohand-inhand-inmixture is hot. Pour half into a gorgeous green goodness. For chillies, finely maple) syrup awards (240) claiming Champion Transfer to medium bowl. hand. wife, hand.Kim KimMcCosker, McCosker, wife, INGREDIENTS /chopped METHOD small bowl for basting and set the days when those involved in the from New Zealand and overseas, days when those involved in the from New Zealand and overseas, best results, use freshly cup fresh coriander leaves mother of three young boys mother of three young boys fies ¼1/4 remaining mixture aside for Cut avocados in half lengthbrown or red onion, finely would 300 than 2010. Of awardsshows showsBlanc, wouldlet lettheir theirChampion 300more than inTbsp 2010.vegetable Ofthose those an chopped serving. Pat lime the salmon dry and squeezed juice and the Salt awards Tortillas: Put 1/2in and co-author of the and co-author ofclove, the Salsa minced 1Pico garlic de gallo/Fresh Sauvignon wise andmore remove stones. Use a mates entries, 805 won — matesknow knowwho’d who’dwon wonall allthe the entries, 805 wonmedals medals —which which 4 must be place skin side down on thefind. Ingredients books, comes up 4 Ingredients books, comes up best avocados you can Tortillas: oil in a small skillet over mediumscoop bowl 2 Tbsp finely chopped medals and trophies before is big deal. at medals and trophiesfresh beforethey theyspoon isaato big deal.Iflesh Ijudge judgeinto atmany many ‘Jefe’ prepared tray. Brushvinegar with the easy, recipes. with easy, cheap recipes. 1/4 cup (60ml) balsamic 2with Tbsp limecheap or lemon juice about 1 1/2 Tbsp vegetable oil — high heat. Addpaste. 1and tortilla at a time Aromatic, Champion Pinot Gris, the onion were announced to competitions it’s were announced tothe thepublic public —with competitions and it’sdarn darn coriander leaves to the syrup mixture. Bake for 10 pinch flaky salt 8 corn tortillas and cook on each side until INGREDIENTS / METHOD there’d be little left difficult to bronze medal, there’d beprecious precious littleor left difficult toearn earn bronze medal, avourite minutes. Brush salmon again with Gently mash andaamix with a 1 Tbsp minced jalapen˜o (180g) salmon fillets Champion Sparkling and 1 from medium redLoca, or brown onion, even ififyou afford them. 2 cups cooked black beans let alone aasilver, gold the golden brown andsmooth. crispy, totop 30 6 even youcould could afford them. fork let alone silver, goldor or25 the top Reproduced La Boca distributed by earned syrup mixture and bake for until chunky Fold serrano chilli (optional) the New gong aatrophy. Thankfully theoil NewWorld World gong— —per trophy. Potton RRP$60.00, available 1/4 brown or red Continue onion, finely finely dicedSALMON about 2Thankfully Tbsp frying n, seconds side. Add another 1/2& Burton, another 5 minutes. GLAZED GLAZED SALMON remaining coriander and chilli avocados h 2 2large Wine Awards came the th Marlborough, our largest Wine Awards cameto to the Noir Marlborough, our largest nationwideSpicy orto from www.labocaloca.co.nz. ©˜ o basting and baking until the fish Sugar Snaps: 2 Tbsp Champion Pinot trophies, chopped 1 3 fresh serrano or jalapen cups grated cheddar cheese Tbsp oil for every 3 to 4 tortillas. mixture, tasting along the 1/4 cup rice malt ver it. 1/4Lucas cup(60ml) (60ml) rice malt(or (orpure pure rescue, aacompetition under over region, won most rescue, competition for under intowine wine region, wonthe the most 2it.To Tbsp freshly squeezedfor lime Text/recipes: Putnam &and Marianne Elliott flakes easily, about 20 minutes. 2 Tbsp finely chopped fresh chillies, seeded finely finish Drain on paper towels. Preheat maple) syrup er, juice $25 maple) syrup her, (240) claiming $25wines wineswines winesretailing retailingat ataa wayawards awards (240) claimingChampion Champion to check heat. © Images: Nicola Edmonds Place chilli infused oil into a (40ml) chilli infused olive oil while Hawke’s Bay, Australia coriander leaves diced (optional) about 2 1/2 Tbsp vegetable In blender or food processor, 1 garlic clove, minced oo 1 garlic clove, minced supermarket, AND had Sauvignon Blanc, Champion supermarket, ANDthere thereoil hadto to grill. Sauvignon Blanc, Champion nonstick frying pan over medium Fold in lime juice, add salt salt and freshly groundproduced black to 1 Tbsp minced ˜ o or 61/4 plum seeded and cup (60ml) vinegar 8 eggs beansChampion with olive oil to Gris, 1/4 cuptomatoes, (60ml)balsamic balsamic vinegar be Aromatic, Pinot beaadecent decentamount amountproduced to puree Aromatic, Champion Pinot Gris, high heat. Heat forjalapen just a minute Guacamole Casera/ and pepper to taste, and serve pepper 200g sugar snap peas and France scooped the rest. 66Homemade (180g) salmon fillets dd (180g) salmonGuacamole fillets everyone aachance of Champion Sparkling and givefreshly everyone chance of Champion Sparkling and serrano (optional) finely diced salt give and ground black achieve desired consistency: and toss inchilli the peas with a few red with a basket of corn chips or

tasty bites

take 4

wine made easy

securing Champion Pinot trophies, securingan anaward-winner. award-winner. Championbut Pinot Noir trophies, pepper spreadable notNoir runny. On a the competition f while Hawke’s Thisyear year thepestle, competition slices while Hawke’sBay, Bay,Australia Australia of sheet, cucumber. Using a This mortar and guacamole (see below) baking place tortillas in a attracted dold old and attractedaamassive massive1309 1309entries entries andFrance Francescooped scoopedthe therest. rest. pico de gallo (see below) row and cover with pureed black lack

co style

ay in Mexico style day

hot sauce (we recommend Rancho Felicidad) Pico de Gordo gallo/Fresh fresh coriander leaves Salsa – Makes 2 to 3 cups en˜o

beans. Top with cheese and melt under grill,often takingserved care notwith to burn vegetables, cheese or tortillas. Keep warm. tacos. This is the most common In a large fry pan over version, made with redmediumtomato, high heat, heat the remaining METHOD onion and green chillies. leaves April Elliott had aatoAdd clear April 2011 2011 Lucas Lucas Putnam Putnam and and Marianne Marianne Elliott had clear vegetable oil.gallo/Fresh Add to eggs pan Tortillas: Put 1/2 Tbsp vegetable Pico de Salsa lime juice and salt onion. 2 Tbsp lime or lemon juice with sourced traditional ingredients to bring the with carefully carefully sourced traditional ingredients to bring the To prepare salsa: In a small pot and lightly season with salt and oil in a small skillet over mediumSet aside for aboutLa 30Boca pinch flaky salt . And they succeeded. Now, in d.ble And they succeeded. Now, in their their cookbook La Boca 2cookbook Tbsp lime or lemon juice oilover high heat. Addheat 1 tortilla at a time medium-high, pepper. Fry until whites are minutes to soften raw onion 1 medium oronbrown onion, pinch flaky salt and red cook each side until vegetable oil. Add the onion and flavour. almost cooked. Cover pan with lid Add finely diced finely diced 1 medium red or brown onion, ans brown and crispy, 25 to 30 garlic golden and cook, stirring and cook 1 to 1 1/2 minutes diced seconds per side. chilli,finely tomato and coriander 1 to 3 fresh serrano or Add another 1/2 occasionally, about35tominutes longer. you prefer, eggs can be˜ o 1 to (If 3 Note: fresh serrano or jalapen heese Tbsp oil for for every 4 tortillas. and serve. By substitutjalapen˜o chillies, seeded and or untilDrain onion to soften. poached or scrambled.) chillies, seeded and finely onbegins paper towels. Preheat ing other fruit for the tomatoes finely diced diced (optional) ble oil grill. In(optional) blender or foodAdd processor, To serve: Add pepper and combine. Place tortillas on can make lots2of delicious 6 tomatoes, plum puree tomatoes, seeded and tomatoes, beanschillies; with olive oil toto you water, bring each6 plum plate and top withseeded 2 friedand options. finely black achieve desired consistency: seasonal finely diced a simmer. Reduce heat, cover and 2diced large spoonfuls of 1/4 cup chopped fresh spreadable but not runny. On a eggs In autumn make a feijoa 1/4 cup chopped and simmer 10 minutes. Add in a salsa. Add awe dollop of guacamole coriander leaves baking for sheet, place tortillas in winterofwe’ve fresh coriander leaves coriander, cover andwith cook 5 blackversion, and‘Pico a teaspoon pico deused gallo. de gallo’ describes a variety ) row and cover pureed tamarillo, and in summer awith fresh regional madeGarnish nd minutes beans. Topsauce with cheese or until beginsand to melt Andofhot saucesalsas of course. classic freshfruit tomato pico. Exdeunder gallo’ describes aTake orOh vegetables, often d) ‘Pico grill, taking care not to burn thicken. Season with salt. withcubed coriander. yeah! served withwhatever tacos. This is the cheese or tortillas. Keep warm. periment with fruit ismost variety of regional salsas from heat, coverfrytopan keep warm. — Serves 4 common version, made with red In a large over mediumin season! made with fresh cubed fruit or

anne Elliott had a clear ngredients to bring the ir cookbook La Boca

tomato, onion and green chillies. high heat, heat the remaining Add lime juice and salt to onion. vegetable oil. Add eggs to pan Reproduced from Reproduced from LaBoca Boca Loca, distributed by mall pot Set La aside forLoca, aboutdistributed 30 minutesby to and lightly season with salt and RRP$60.00, Potton& &Burton, Burton, RRP$60.00, available soften raw onionavailable flavour. Add pepper. Fry until whitesPotton are nationwide nationwide orfrom fromwww.labocaloca.co.nz. www.labocaloca.co.nz. © on and finely diced chilli, tomato and© almost cooked. Cover pan with lid or Text/recipes: & Text/recipes:Lucas LucasPutnam Putnam &Marianne MarianneElliott Elliott coriander and serve. and cook 1 to 1 1/2 minutes © ©Images: Images: NicolaEdmonds Edmonds minutes longer. (If you prefer, eggs can be Nicola ften. Note: By substituting other fruit poached or scrambled.) Guacamole Casera/ Guacamole Casera/ Add for the tomatoes you can make To serve: Place 2 tortillas on Homemade Guacamole Homemade Guacamole bring to lots of delicious seasonal options. each plate and top with 2 fried over In autumn we make a feijoa eggs and 2 large spoonfuls of be You’d behard-pressed hard-pressed tofind findaa s. Add version, in winter we’ve to used salsa. Add a dollop of guacamole You’d Mexican dish beloved Mexican dish more beloved k5 tamarillo, andmore in summer a classic and a teaspoon of pico de gallo. this one. Even than this one.pico. Evenififyou’ve you’ve gins to fresh tomato And hot sauce of course. Garnish than never been aaMexican never beenin in Mexican Take Experiment with whatever fruit is with coriander. Oh yeah! are very restaurant, the odds are very warm. in season! the — odds Makes 2 to 3 cups — Serves 4 restaurant, good goodthat thatyou’ve you’vedipped dippedaacorn corn chip chipinto intoaabowl bowlof ofthis this Timeless tan slice with sweet base, topped gorgeous gorgeousgreen greengoodness. goodness.For For with caramel and best bestresults, results,use usefreshly freshly crumble our squeezed etable squeezedlime limejuice juiceand andthe the getable Pico Pico de de gallo/Fresh gallo/Fresh Salsa Salsa best you diumbestavocados avocados youcan canfind. find. dium- version has Our home chips!lime 22Tbsp Tbsp limeor orlemon lemonjuice juice atime time choc baked buttery pinch pinchflaky flakysalt salt l INGREDIENTS INGREDIENTS / METHOD METHOD smooth /treat, 11medium 55to mediumred redor orbrown brownonion, onion, to30 30 filled with 1/4 her 1/2 1/4brown brownor orred redonion, onion,finely finely finelydiced diced ther 1/2 finely chunky choc chopped 11to ˜˜oo llas. chopped to33fresh freshserrano serranoor orjalapen jalapen illas. chips. 22Tbsp chillies, heat Tbspfinely finelychopped choppedfresh fresh chillies,seeded seededand andfinely finely heat coriander diced essor, corianderleaves leaves diced(optional) (optional) cessor, 11Tbsp ˜˜ooor 66plum oo Tbspminced mincedjalapen jalapen or plumtomatoes, tomatoes,seeded seededand and serrano finely y: serranochilli chilli(optional) (optional) finelydiced diced cy: 22large 1/4 On largeavocados avocados 1/4cup cupchopped choppedfresh fresh Onaa 22Tbsp coriander Tbspfreshly freshlysqueezed squeezedlime lime corianderleaves leaves sin inaa juice ‘Pico black juice ‘Picode degallo’ gallo’describes describesaavariety variety black of ddmelt saltand andfreshly freshlyground groundblack black ofregional regionalsalsas salsasmade madewith withfresh fresh salt melt pepper cubed ooburn pepper cubedfruit fruitor orvegetables, vegetables,often often burn served arm. Usingaamortar mortarand andpestle, pestle,mash mash servedwith withtacos. tacos.This Thisis isthe themost most Using arm. together common umtogetherchopped choppedonion, onion,11Tbsp Tbsp commonversion, version,made madewith withred red umcoriander tomato, ng corianderand and1/2 1/2Tbsp Tbspchillies chillies(if (if tomato,onion onionand andgreen greenchillies. chillies. ng using) Add pan using)to tomake makeaarough roughpaste. paste. Addlime limejuice juiceand andsalt saltto toonion. onion. pan Transfer Set and Transferto tomedium mediumbowl. bowl. Setaside asidefor forabout about30 30minutes minutesto to and Cut soften Cutavocados avocadosin inhalf halflengthwise lengthwise softenraw rawonion onionflavour. flavour.Add Add e and finely with andremove removestones. stones.Use Useaaspoon spoon finelydiced dicedchilli, chilli,tomato tomatoand and withlid lid 09/11/15 to 15/11/15 to coriander toscoop scoopflesh fleshinto intobowl bowlwith withthe the corianderand andserve. serve. s onion can onionpaste. paste.Gently Gentlymash mashand andmix mix canbe be with Note: withaafork forkuntil untilchunky chunkysmooth. smooth. Note:By Bysubstituting substitutingother otherfruit fruit Fold for on Foldremaining remainingcoriander corianderand and forthe thetomatoes tomatoesyou youcan canmake make on chilli lots ed chilliinto intomixture, mixture,tasting tastingalong along lotsof ofdelicious deliciousseasonal seasonaloptions. options. ied the In of theway wayto tocheck checkheat. heat. Inautumn autumnwe wemake makeaafeijoa feijoa of Fold version, in we’ve amole Foldin inlime limejuice, juice,add addsalt saltand and version, inwinter winter we’veused used amole White, wheatmeal, grain. pepper tamarillo, allo. pepperto totaste, taste,and andserve servewith withaa tamarillo,and andin insummer summeraaclassic classic gallo. basket fresh arnish basketof ofcorn cornchips chipsor orslices slicesof of freshtomato tomatopico. pico. Garnish cucumber. Experiment cucumber. Experimentwith withwhatever whateverfruit fruitis is are serving— suggestions Available — in Makes to erves — Serves Serves44 inseason! season! — Makes22only. to33cups cups while stocks last. erves44Images

Spicy Sugar Snaps: 22Tbsp Spicy Sugar Snaps: Tbsp 1/4 cup chopped fresh (40ml) infused oil (40ml) chilli infusedolive oliveto oil You’dchilli be leaves hard-pressed find a coriander 200g sugar snap peas 200g sugar snap peas Mexican dish more beloved ‘Pico de gallo’ describes a variety than this one. Even if you’ve ofnever regional salsas made with fresh been in a Mexican cubed fruit or the vegetables, restaurant, odds areoften very good that dipped a corn served with you’ve tacos. This is the most chip into a bowl made of thiswith red common version, gorgeous green goodness. For tomato, onion and chillies. best results, use green freshly Add lime juice and salt to squeezed lime juice andonion. the Set aside for about 30can minutes best avocados you find. to soften raw onion flavour. Add INGREDIENTS METHOD finely diced chilli,/tomato and coriander and serve. 1/4 brown or red onion, finely chopped

Preheat oven to Line Preheat the oven to180C. 180C. Line Note: Bythe substituting other fruitaa 2 Tbsp finely chopped fresh baking tray baking paper. In baking traywith with baking paper. Inaa coriander leaves for the tomatoes you can make small saucepan, combine the small saucepan, combine the 1 Tbsp minced jalapen ˜ o or lots of delicious seasonal options. syrup, garlic and balsamic syrup, garlic and(optional) balsamicvinegar vinegar serrano chilli In autumn weaalow make a feijoa and stir until and stirover over lowheat heat untilthe the 2 large avocados version, in winter we’ve used mixture hot. Pour half a mixture is hot. Pour halfinto into a 2 Tbspis freshly squeezed lime small for and the small bowland forbasting basting andset the tamarillo, in summer aset classic juicebowl remaining mixture aside remaining mixture asidefor forblack salt tomato and freshly fresh pico.ground serving. serving. Patthe thesalmon salmondry dryand and pepperPat Experiment with whatever fruit is place skin side on place skin sidedown down onthe the mash Using a mortar and pestle, in season! — Makes 2 to 3 cups prepared tray. Brush with the prepared tray. Brush with the together chopped onion, 1 Tbsp syrup mixture. for syrup mixture. Bake for10 10 coriander andBake 1/2 Tbsp chillies (if minutes. with minutes. Brush salmon again with using) toBrush makesalmon a roughagain paste. syrup mixture and for syrup mixture andbake bake for Transfer to medium bowl. another 55minutes. Continue another minutes. Continue Cut avocados in half lengthwise basting and until the basting andbaking baking until the fish and remove stones. Use a fish spoon flakes easily, about flakes easily, about 20minutes. minutes. to scoop flesh into 20 bowl with the Place chilli oil aa mix Place chilliinfused infusedmash oilinto into onion paste. Gently and nonstick frying pan over nonstick frying pan overmedium medium with a fork until chunky smooth. high heat. Heat just high heat. Heatfor for justaaminute minute Fold remaining coriander and and toss in the with few and toss inmixture, thepeas peastasting withaaalong fewred red chilli into chili (optional). ´´ for chili chunks (optional). Saute for33 thechunks way to check heat.Saute minutes. Serves minutes. —salt Serves Fold in lime juice, add— and 66 ■ 44Ingredients 44aaCure ■pepper Ingredients Cook Cure to taste, Cook and serve with a basket of corn chips or slices of cucumber. — Serves 4

chili chunks (optional). Saute´ for 3 2 large avocados minutes. — Serves 2 Tbsp freshly squeezed lime6 ■ 4 Ingredients Cook 4 a Cure

juice salt and freshly ground black pepper Using a mortar and pestle, mash together chopped onion, 1 Tbsp coriander and 1/2 Tbsp chillies (if using) to make a rough paste. Transfer to medium bowl. Cut avocados in half lengthwise and remove stones. Use a spoon to scoop flesh into bowl with the onion paste. Gently mash and mix THAI SEAFOOD with a fork until HOTPOT chunky smooth. Fold remaining coriander and 1-2 Tbsp red curry chilli intoThai mixture, tastingpaste along 400g can coconut milk the way to check heat. 1/2 cup water in lime lime leaf juice, add salt and 1Fold kaffir to taste, serve with a 1pepper 1/2 cups thinly and sliced vegetables eg asparagus, basket of corn chips or slices of broccoli, bok choy cucumber. 500g marinara mix or chopped — Serves 4 mixed seafood

15 MINUTE MEAL

basting and baking until the fish flakes easily, about 20 minutes. NEWS Place chilliWESTERN infused oil into a nonstick frying pan over medium high heat. Heat for just a minute and toss in the peas with a few red chili chunks (optional). Saute´ for 3 minutes. — Serves 6 ■ 4 Ingredients Cook 4 a Cure

15 MINUTE MEAL

THAI SEAFOOD HOTPOT 1-2 Tbsp Thai red curry paste 400g can coconut milk 1/2 cup water 1 kaffir lime leaf 1 1/2 cups thinly sliced vegetables eg asparagus, broccoli, bok choy 500g marinara mix or chopped mixed seafood 1-2 Tbsp each: finely chopped coriander, lime or lemon juice, fish sauce 2 cups hot cooked jasmine rice Place the curry paste in a large saucepan. Whisk in 1/2 a cup of coconut milk and slowly bring to the boil. Stir in the remaining coconut milk, water and lime leaf. Add the vegetables and seafood. Return to a simmer and cook for 3-4 minutes, until heated through. Add the basil, lime juice and fish sauce. Serve the rice in wide bowls topped with the hotpot. — Serves 4

1-2 Tbsp each: finely chopped coriander, lime or lemon juice, fish sauce 2 cups hot cooked jasmine rice Place the curry paste in a large saucepan. Whisk in 1/2 a cup of coconut milk and slowly bring to the boil. Stir in the remaining coconut milk, water and lime leaf. Add the vegetables and seafood. Return to a simmer and cook for 3-4 minutes, until heated through. Add the basil, lime juice and fish sauce. Serve the rice in wide bowls topped with the hotpot. — Serves 4

THE HOME OF GOOD BAKING

Preheat the oven to 180C. Line a baking tray with baking paper. In a small saucepan, combine the syrup, garlic and balsamic vinegar and stir over a low heat until the TAN SLICE CHOC CHIPmixture isGARLIC OR hot. Pour half into a SPICY BRAN BISCUITS small bowl ITALIAN HERB BISCUITS 16pk for basting and set the Spices combined 12pk BREAD with bran to make ONLY A must at every ONLY remaining mixture aside for MINUTE this delicious ONLY BBQ! ONLY “dunker”. $ serving. 99 MEAL $ 49 Pat the salmon dry and $ 49 $ 49 THAI THAI SEAFOOD SEAFOOD place skin side down on the HOTPOT HOTPOT prepared tray. 1-2 paste 1-2Tbsp TbspThai Thaired redcurry curry paste Brush with the 400g 400gcan cancoconut coconutmilk milk 1/2 1/2cup cupwater water syrup mixture. Bake for 10 11kaffir kaffirlime limeleaf leaf 111/2 1/2cups cupsthinly thinlysliced sliced minutes. Brush salmon again with vegetables vegetableseg egasparagus, asparagus, broccoli, broccoli,bok bokchoy choy rom La Boca Loca, distributed by syrup mixture 500g mix 500gmarinara marinara mixor orchopped choppedand bake for mixed mixedseafood seafood ton, RRP$60.00, available another 5lemon minutes. Continue 1-2 chopped 1-2Tbsp Tbspeach: each:finely finely chopped coriander, juice, coriander,lime limeor orlemon juice, fish fishsauce sauce from www.labocaloca.co.nz. © basting and baking until the fish 22cups cupshot hotcooked cookedjasmine jasminerice rice Place Placethe thecurry currypaste pastein inaalarge large Lucas Putnam & Marianne Elliott flakes easily, about 20 minutes. saucepan. in saucepan.Whisk Whisk in1/2 1/2aacup cupof of coconut coconutmilk milkand andslowly slowlybring bringto to cola Edmonds Place chillileaf.infused oil into a the Stir theboil. boil. Stirin inthe theremaining remaining coconut coconutmilk, milk,water waterand andlime lime leaf. Add Addthe thevegetables vegetablesand andseafood. seafood. pan over medium nonstick frying C MILK $ 98 DAILY BREAD Return Returnto toaasimmer simmerand andcook cookfor for NO LIMIT! 3-4 2 FOR 3-4minutes, minutes,until untilheated heatedthrough. through. high heat. for just a minute Guacamole Casera/ Add lime and Addthe thebasil, basil, limejuice juiceHeat andfish fish sauce. sauce.Serve Servethe therice ricein inwide wide and toss inhotpot. the peas with a few red bowls with bowls topped topped with the the hotpot. Homemade Guacamole — — Serves Serves44 chili chunks (optional). Saute´ for 3 Open days | 8 Convenient You’d be 7hard-pressed to findlocal a locations minutes. — Serves 6 Hornby • Barrington • Ferry Rd • Papanui • Riccarton • Upper Riccarton • New Brighton • Rangiora www.couplands.co.nz Mexican dish more beloved ■ 4 Ingredients Cook 4 a Cure

09/11/15 to 15/11/15

Dairy Dale 2L varieties.

09/11/15 to 15/11/15

[Edition WESTERN NEWS datE] 2

Monday November 9 2015

Professional

therapy treatments offered by

dedicated team

The team at Transform Appearance Clinic in Riccarton is dedicated to providing professional and highly effective appearance medicine and beauty therapy treatments to their clients.

ith their skills and experience, the clinic’s doctor, Ian Little, the registered nurses and qualified beauty therapists offer a wide variety of treatments for men A A unique UNIQUE PoweRFuL POWERFUL tReAtment TREATMENT wiLL WILL Give GIVE you YOU PAin PAIN ReLieF RELIEFin IN juSt JUST A Few FEW SeConDS SECONDS

Acupuncture Dr Lan Xiao

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•• Relieve kinds and of body pain Relieve all asthma hayfever •• Relieve asthma and hayfever Fantastic weight loss results •• Fantastic weight loss resultsdylexery Great results for insomnia, • Great results for insomnia, depression and low energy andfor lowcigarettes, energy alcohol, •depression Stop cravings • Stop cravings for cigarettes, alcohol, sweet foods and drugs instantly sweet foods and drugs instantly * Free Trial Available *Conditions apply * Free Trial Available *Conditions apply

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Melrose Building) Phone: 03(inside 323 4168 • Cell: 027 231 8388 Phone: 03 323 4168 • Cell: 027 231 8388 www.drlansreflexologynetwork.co.nz

and women of all ages. Appearance medicine treatments include Botox™ fillers, laser skin tightening and resurfacing, laser tattoo and hair removal, microdermabrasion, vitamin C infusion

and dermal needling for skin rejuvenation. Botox™ treatment is not only used for wrinkle removal, it is also highly effective for treating excessive underarm sweating. The application of dermal fillers for facial contouring softens the face so wrinkles and lines are much less obvious. Clients approaching the clinic for treatments like these often feel vulnerable, so the staff put them at ease and ensure they get all the information they need through an in-depth consultation. “We spend a lot of time working out what’s best for the client, look at the options and also discuss the costs,” the clinic’s Jenny Little explains. “People are encouraged to take information away and think about what

they want before committing to treatment,” Jenny says, “but there are also clients who want to have a Botox™ treatment straight away and then go back to work.” She says appearance medicine treatments have improved considerably over the 20 years the clinic has been operating, and there are products and methods to suit all types of skin. The clinic also offers mole mapping, mole removal and primary skin cancer removal, while another key area of treatment is varicose vein removal. Two methods are offered – endovenous laser treatment and ultrasound-guided sclerotherapy. The clinic has relationships with several health insurance providers and clients may be covered for varicose vein treatment, providing it is included in their policy. Transform Appearance Clinic is discreetly located at 52a Mandeville Street. It is open Monday to Friday from 8.30am, with late nights on Tuesday and Thursday, and Saturday from 9am to 3pm. Phone 343 2880 to enquire about treatments or make an appointment.

162

[Edition datE] Monday November 9 2015

WESTERN NEWS

Help when parents separate

Parenting can be difficult when you’re together, let alone when you are separated.

arents or guardians may disagree on things such as day-to-day care, contact arrangements, choosing a school or child care, or what happens with the family home. This can be distressing for everyone, particularly children/tamariki. But there’s a lot you can do to make things easier, for both you and your children. Parenting Through Separation is a free programme now being offered by Family Works in various locations in North Canterbury, Selwyn and Christchurch, depending on demand. By taking part, you’ll get practical advice about separation and planning for your child. You’ll learn about talking to your

ex-partner about arrangements with the children, childfocused planning, and resolving issues. The programme can also help grandparents and other wider family/ whānau members work out a dispute about how children will be cared for. To find out more, phone (03) 366 5472, email campbellc@psusi.org.nz, or visit the website https://uppersouthisland. familyworks.org.nz/services/parentingthrough-separation.

Kids love CASPA!

ASPA (Creative After School Programmed Activities) offers children the opportunity to be creative, make new friends and try new experiences all within a safe, nurturing environment. CASPA offers working parents an affordable after school and school holiday programme that their kids just love! CASPA attributes its success to the variety of activities on offer as well as the convenience and affordability for parents. CASPA kids enjoy an exciting range of activities including sports, music, games, drama, arts and craft as well as fun trips. Previous themes and activities have included a Karaoke Dance Party, CASPA Fear Factor, Healthy Art, Out of Africa and hundreds of other amazing

themes/activities! CASPA parents enjoy peace of mind, knowing their kids are safe and enjoying the benefits of a quality after school programme. Some parents and caregivers also enjoy government subsidies for CASPA. CASPA is Child Youth and Family approved for the OSCAR Subsidy and in some circumstances, the full CASPA fee will be covered by the subsidy. For more information or to enrol, call Caroline, Rachel or Tania on 349 9260 or visit www.caspa.org.nz

• Central location • Cooked healthy heart meals • Large private outdoor play area • Casual care available • Enrolments available now • 7.30am - 5.30pm Monday to Friday

EST 1987

389 2483 375 Worcester Street • Christchurch

CASPA

After School & Holiday Programme

Our Lady of Victories School NOW OPEN! Creative After School Programmed Activities

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•We provide a safe, creative Environment for 5-13 year olds •Our staff are trained •A range of fun activities •7.15-8.30am and 3-6pm Mon—Fri •8am-6pm Holidays •Kids just LOVE it!

P: 349 9260 or 027 352 1638 E: info@caspa.org.nz W: www.caspa.org.nz

Subsidies Apply

Youth Guarantee Trades

PIT Trades Youth Guarantee students are learning practical skills that not only lead to careers but are benefitting our community. Under the free New Zealand governmentled Youth Guarantee scheme, CPIT offers young people aged 16 to 19 years who have left school the opportunity to study and learn practical skills in areas such as the creative industries, computing, business, health, hospitality as well as trades. The skills acquired on these courses help students gain pathway into further study. In the six-month Introduction to Construction Allied Trades at CPIT, several student building projects are being donated to worthy causes such as Ronald McDonald House, the charitable trust that helps the families of sick children. CPIT joinery tutor Nigel Jamieson said these projects were real world learning opportunities that also gave back to the community. “When it’s finished they say, ‘wow’, and I hear a lot of them say, ‘actually I think I could build my own sleep out or playhouse’. And I tell them that’s great, now they can see how it’s done. They come away with a real sense of empowerment and achievement, which makes me proud to be a tutor,” Jamieson said. Youth Guarantee student D’Braye Kemp, 18, is hoping to carry on his studies in the exacting trade of joinery at CPIT next year. “It’s important to me to learn it right and get it right,” he said. Another example of high-spec Youth

Getting it right: Pictured working on a playhouse project destined for Ronald McDonald House are CPIT joinery tutor Nigel Jamieson with CPIT Youth Guarantee carpentry and joinery students, from left, Justuss Binnie, 16, D’Braye Kemp, 18, Liam Quinn, 16, obscured Aaron Skipper and Khylas Broughton, both 16.

Guarantee work is the sleep out recently donated to a social development trust at New Brighton. It was one of five made at CPIT Trades this year, with the added challenge of a curved roof line. Positive Directions Trust general manager Phil Tikao said the sleep out would make a difference to those accessing the trust’s social development services for the first time. “We haven’t really had a space for one-on-one interviewing, so we will use the sleep out as a nice, friendly space for talking to people and counselling. To have been gifted something like this just means so much to us.”

[Edition datE] Monday November 9 2015

WESTERN NEWS

Aoraki Polytechnic

Red Cross First Aid Ensuring a safe work place

Imagine a classroom where students can use Facebook, Twitter, Snapchat, Instagram and the like…..and the tutor won’t mind at all.

magine a classroom where the students can attend concerts and events, sports games, go to court to watch a trial or to a council meeting to see the inner working of local body politics. That’s the reality of Aoraki Polytechnic’s media communication programme based at the CPIT campus in Christchurch. But that doesn’t mean the students don’t do any work. The polytechnic has embraced the rapidly-changing media environment for the entry level programme as students learn to write news stories and features, create radio news and programmes, shoot and edit video stories as well as getting in front of the camera. Tutor Dale McCord says the way the course operates is just the way it should be. While the course focusses on core skills, it educates the students about the many changing skills someone working in the media or communications business needs to have. “It’s not enough just to love writing these days. Students need a whole raft of skills so they can fit into a media environment where they are expected to be multi-skilled.” Print journalists now need to be able to step in front of a camera and provide a news video while a television journalist might have to write a story for the web and provide photos. McCord says the best thing about today’s students is that they are so adaptable and keen to try anything. They come equipped with social media skills and are able to connect quickly with people online. “I do have to do a bit of work to encourage

them to get out and actually talk to people face to face but they quickly grow in confidence doing that.” Students might feel they are going back to primary school for one part of the course – spelling and grammar which, McCord says, is a key skill for a journalist, now more than ever. “These days copy can be put online with very little input from anyone else so people have to be very strong in these core skills.” The students produce news bulletins on Compass FM and their own programme called Plugged in with Aoraki on Plains FM while the course also covers media law and ethics, photography and presenting. There are limited places available on this programme for 2016. For more information on Aoraki Polytechnic’s Media Communication programmes visit www. aoraki.ac.nz or call 0800 426 725.

ALL IN A DAY’S STUDY: Aoraki Polytechnic’s media communication course uses the city as part of their classroom.

earning first aid is not only a part of ensuring a safe work place, but also an integral part of our engagement with the wider community. We all learn the necessary skills to ensure that in times of emergency we are able to assist our work colleagues, but are we able to take these skills home, into the community or on to the sports field? Not all work places are the same and the injury risk for each place can be wide and variable. The office attended by administrators does not carry the same risk as those people working with heavy machinery, or perhaps at some distance from a regular ambulance service. It is therefore essential that you pick the right first aid course to suit all of your activities – both professional and social. Take, for example, an office worker who does not have a high risk work environment and whose concern might be to ensure that they can deal with minor cuts and superficial injuries, or the ability to perform effective CPR. These skills can be achieved on a course of eight hours duration and would generally fit into low to medium risk area. But take this same person on to a sports field either as a spectator or player when a higher level injury occurs. The eight hour course covering unit standards 6402 and 6401 (or 26551 and 26552) does not cover head neck and spinal injuries, eye injuries, hypothermia and poisonings. Imagine the feeling of inadequacy when someone asks ‘does anyone know first aid’ only to find that you were not taught these skills on your course. The majority of injuries occur outside of the work place, in fact one in three injuries occurs in the home, making it the most common place for injuries to happen. New Zealand children

3 17

are twice as likely to die through injury as children who live in Australia. They mostly die as a result of motor vehicles accidents or falls in the home. Fatalities from leisure and sport are not far behind those in the workplace. The wider 12 hour course teaches the additional unit standard 6400 and provides a wide knowledge base for medium to high risk environments. This course covers many of the skills required to deal with the most common injuries, such as falls (which can result in head neck and spinal injuries) and dealing with complex scenes such as motor vehicle accidents. In times of emergency, such as the Canterbury earthquakes, many people were called upon to do first aid in a situation well beyond their comfort zone. This is the community resilience that we as good citizens should be trained for. Lives were undoubtedly saved as ordinary people pushed themselves into a role that they never expected. It is not difficult, and courses are not complicated. But one day, you will be called upon to help someone in need. Will you know what to do? If you are not sure on the course best suited to your needs, ask your accredited first aid training provider. They can explain the course content and give you options that will best suit your needs. Look beyond the workplace and consider your family and your location. Check that you have a good quality first aid kit that is up-to-date with replenished items, and that everyone knows where it is located. For the purposes of workplace first Raewyn Clegg aid emergency Registered Teacher of management, Piano and Theory of employers will need Music. to ensure that their 29 Lancewood Drive first aid personnel Halswell maintain competency Ph 322-9377 at all times.

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Monday November 9 2015

WESTERN NEWS

motoring

Legacy the car for foul weather SPECIFICATIONS

MY 2015 evaluations have almost been as much about the weather as they have about the cars. After a glorious summer, Christchurch was pounded by a wickedly cold winter, and it seems that whenever I’m planning to get out on the road there is bad weather around. And by that I’m referring to snow, ice, rain or wind. The day I was driving Subaru’s new Legacy, conditions where at their worst, I woke up to snow on the car, and the plains were blanketed from Darfield through to Methven. On several occasions snow flurries slowed my progress. As it turned out, they were probably the most suitable conditions in which to evaluate a four-wheel-drive vehicle and Subaru’s symmetrical all-wheeldrive system is one of the best on the market. All Subarus sold new in New Zealand are four-wheel-drive, and because of that the brand has earned a great reputation here in the South Island. Skiers and other recreational enthusi-

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SUBARU LEGACY: high comfort levels developed through a spacious in-cabin environment.

asts love Subaru, even if you aren’t into winter sport there are safety and other benefits gleaned from buying all-wheel-drive. And Subaru has made it simpler to choose from their lineup. Quite simply, if you want a station wagon you have to buy Outback, if you want a sedan you have to buy Legacy. Of course, there are other cross-sections of models, Impreza sedan and hatchback, and the sports utility vehicles Forester and XV. At present the Legacy is available in just two specifications depending on engine options. There’s a 2.5-litre four-cylinder version and a 3.6-litre sixcylinder unit, both petrol powered. I evaluated the big six

several weeks back, this evaluation focuses on the entry-level model. Subaru rates the Legacy four with a 7.3litre per 100km (39mpg) combined cycle average, which fits well with the 8.6l/100km (33mpg) figure showing when I took the test car back to the dealership. On the subject of figures, the Legacy has 129kW and 235Nm power outputs both realised a little close together at 5800rpm and 4000rpm but such is the torquey nature of horizontally-opposed engines there is no shortage of power. Drive is sent through a paddleshift, six-step continuously variable transmission, the benefit of

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CVT is little restriction of drive, the engine works unimpeded against the seamless flow of gearing. Well, that’s no surprise if you consider the engine is much the same as that which powers the Impreza WRX, sans turbocharger. Part of its sporty appeal can be attributed to the sport/intelligent drive mode program which can be selected to suit whatever driving style you feel like during each journey. Against the clock the Legacy four will launch to 100km/h from a standstill in 8.8sec and will make a highway overtake in 5sec (80km/h to 120km/h). All that aside, the Legacy’s greatest strength is that of its ability underneath. The driveline and suspension combine to provide controlled handling manners, more so when road conditions aren’t at their best. Of course, there are inbuilt

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traction and stability control systems in place, but such is the quality of the four-wheel fully independent suspension the car doesn’t rely on them. The 225/50 x 18in Dunlop Sport rubber works well to maintain grip, the tyres are also quiet and send solid information as to how they are reacting back to the steering wheel. And if you do venture off the seal, the Legacy gets hill descent control as part of a clever series of electronic programs which keep the car out of trouble in the first instance, most linked to Subaru’s Eyesight safety system. In entry-level form the Legacy is reasonably well appointed. I would have liked to see satellite navigation fitted, but it’s not. However, there are plenty of other specification items which work towards its price position. The Legacy is the quintessential mid-to-large five-seater sedan. It has high comfort levels developed through a spacious in-cabin environment. Subaru sales have been constantly buoyant throughout the years. In the South Island the brand has been served well thanks to the challenging environment in which we live. It’s a nice feeling to have that quality engineering underneath when the bad weather hits.

[Edition 2 WESTERN NEWS datE]

Monday November 9 2015

Quality vehicles and service under one roof Whether purchasing a used Subaru from CroweSport or getting your car looked after in their workshop, you can be assured you are dealing with a team who have not just extensive knowledge of the brand, but a full-on passion for Subarus.

ll their cars are hand-selected from Japan with only the highest quality examples being purchased. The vehicles all come fully inspected and serviced by their team of experts and range from those with low mileage and high specification through to more affordable options. There are always plenty on the forecourt to choose from, with new vehicles arriving on a regular basis. Owner Trevor Crowe says he believes in the brand because of its safety in all weather conditions. “Being all-wheel drive, it is equally safe on and off-road and drives much better in wet, slippery conditions than two-wheel drive vehicles.” Their nopressure sales team are just as enthusiastic and knowledgeable and are on hand to help you make the right choice for you. CroweSport are not only renowned for selling quality Subarus at great prices, but are a complete one-stop-shop also known

for providing terrific vehicle care, too. Their team of mechanics have extensive experience in servicing all makes and models as well as Subarus. They pride themselves on the high-quality work they do and on their customer service. They offer loan vehicles, if needed, and offer free cambelt, brake and cooling system checks. They use the same top-of-therange products on their customers’ cars as on their own race cars to give extra peace of mind. Their team of experts will carry out lube and service checks, make sure CV joints, brakes, clutches, shock absorbers and suspension systems are all safe. They can turn their knowledge and experience to anything from a wheel alignment to a full engine or transmission system overhaul, or from replacing a battery to a Warrant of Fitness or new tyres. Their passion for motorsport is, of course,

led by Trevor himself, and what they learn about their vehicles when they are out racing is brought back to the workshop and passed onto their customers. For great Subaru sales and service, find them at 518 Moorhouse Avenue, or visit www.crowesport.co.nz. Phone 03 379 7615 or email boss@crowesport.co.nz.

CroweSport are not only renowned for selling quality Subarus at great prices, but are a complete one-stop-shop also known for providing terrific vehicle care, too.

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[EDITIONNovember DATE] Monday 9 2015

WESTERN NEWS

Unrivalled lifestyle living 90 Rotoiti Lane, Harewood Auction: November 26, 2015

istinctive and supremely desirable, the limited release ‘Boathouses’ represent unparalleled uniqueness, appeal and luxury. The backdrop is Christchurch’s most prestigious resort community – Clearwater, your home an exquisite architecturally designed residence exuding refined elegance, sumptuousness and relaxed sophistication. This is lifestyle living at it’s exemplary best. The well-proportioned, three-storey floor plan will exceed all your living and entertaining needs with a wine cellar, gym, study, soundproofed media room with balcony and spacious open plan entertaining arena, combining kitchen/ living/dining areas. A lift servicing all levels creates the feel of a luxury boutique hotel. Throughout, floor to ceiling windows and doors flood the home in natural light and warmth, and showcasing the idyllic positioning with spectacular vistas across the lakes and pristine golf course. There are three well-appointed and spacious bedrooms serviced by two bathrooms, an en suite to the master bedroom with walk-in shower and freestanding feature bath, and a family bathroom with shower. The outdoor living spaces have been designed to maximise the stunning surrounds and sunny north-facing position, with large terraces leading from all the living

areas. Feature planting and manicured lawns lead to the water’s edge where your own private jetty awaits. All of the attractions of this exclusive enclave are on the doorstep for weekends and evenings of pleasure – golf, tennis, fishing, cycle ways and an award-winning restaurant – while the city is just a short 15 minutes’ drive. Discerning buyers looking at Christchurch properties will discover this residence is simply unparalleled. For definite sale on or before Auction Day, be quick to view. Open days: Saturday and Sunday, 3.15pm to 4pm. See you at the open homes or call me today for a private viewing appointment - contact Deb Harvey of Harcourts Gold Papanui (Licensed Agent REAA 2008) on 352 6166 or mobile 027 220 6565.

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Monday November 9 2015

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Classifieds Trades & Services

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Replace, 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.

ELECTRICIAN REGISTERED for all electrical installations & repairs Ph 03 322 4209 or 021 026 73375 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 PAINTING & Decorating interior & exterior, gib fixing, plastering, paperhanging, Est 50 yrs in ChCh, ph Wingfields Ltd, ph Mark 021 171-1586 or 355-5994 PAINTER Top quality work, interior/ exterior, pensioners discount, free quotes, 30 years experience, I stand by Canterbury, ph Wayne your friendly painter 03 385-4348 or 027 274-3541 PAINTER AVAILABLE All aspects in painting. Very competitive in roofs and fences. Please call 027 241-7471 or 335-0265 PLASTERER Gib Stopping, Small job specialty. 30 + years experience. Ring 0800 387-369

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 johnmill@ihug. co.nz SPoUTING CLEANING Spouting Unblocked, Cleaned Out and Flushed Out. Also Full Handyman Services Available. Call Trevor 384-3435 or 021 043-2034 SToNEMASoN BRICK & BLOCKLAYER, Earthquake Repairs, Grind Out & Repoint, River/ Oamaru stone, Schist, Volcanic Rock, Paving, all Alterations new & old, Quality Workmanship, visit www.featureworks. co.nz or ph 027 601-3145 T.V. SERVICE CENTRE Repairs, tvs, microwaves, stereos, DVD, aerial installations and kitsets 301 Brougham Street, ph 03 379 1400 VHS VIDEo TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655 VINYL AND TILE uplifting fast efficient service free quotes ph Dave 027 334 4125 WATERBLASTING Quality Job, Quick Service by skilled tradesman, Ph Richard Severin at Jet-X 0800 538 969 Free quotes, visit www.jetx.co.nz

CALL NOW

Tuition

Ph: 03 379 1100 Entertainment

Ballet Tuition

Classes for juniors to seniors or individual private lessons Preparation for examinations and competitions Full teaching registration BBO

Ph 027 282 5700

Joan Adams (A.R.A.D) Solo Seal

PIANO/KEYBOARD Tuition. Raewyn Clegg, Registered Music Teacher, 29 Lancewood Drive, Halswell. Ph: 3229377 PILATES Beginner & Intermediate classes, Tuesday & Wednesday nights. Fendalton Croquet Club, Makora Street. Phone Julie 351-2100 PILATES Beginner & Intermediate classes, Tuesday & Wednesday nights. Fendalton Croquet Club, Makora Street. Phone Julie 351-2100

Wanted To Buy AAA Buying goods quality furniture, Beds, Stoves, Washing machines, Fridge Freezers. Same day service. Selwyn Dealers. Phone 980 5812 or 027 313 8156 A+ Household effects, fridges, freezers, washing machines, ovens. Good cash paid. Ph 022 0891 671 A Records wanted UK imported records wanted by collector 50’s - 90’s excellent prices paid please phone 3657784 / 021 0553751 TOOLS Garden, garage, woodworking, mechanical, engineering, sawbenches, lathes, cash buyer, ph 355-2045

Thursday 5th November - Wednesday 11th November

THE DRESSMAKER (M)

OTHELLO (M)

ROCK THE KASBAH (M)

BRIDGE OF SPIES (M)

A QUEST FOR MEANING

A MIDSUMMER NIGHT’S DREAM (PG)

(exempt)

LETTERBOX ADVERTISING PRINT

The Christchurch Star Company specialises in the printing and delivery of gloss mailers and letterbox flyers.

DESIGN

We offer a FREE professional Creative and Design service to ensure your advertising is effectively targetting your customers.

DELIVERY

You can choose CHCH wide delivery to every home or target your delivery to where your customers live. Talk to us about the best option for your business.

Phone Mark on 364 74537453 or 021 800800 809809 • Email: mark@christchurchstar.co.nz Phone Mark on 364 or 021 • Email: mark@starmedia.kiwi

Monday November 9 2015

ORNBY WORKINGMEN’S

The

Entertainment nt's Going On In Tow

Section

WESTERN NEWS

-Wha

Contact: Jo Fuller - phone 364 7425 jo.fuller@starmedia.kiwi

CLUB

APPEARING THIS WEEKEND WESTVIEW LOUNGE 8PM FRIDAY

SPORTS HALL

13 NOVEMBER

HENARE 4.30PM SATURDAY 14 NOVEMBER

IAN MAC 8PM SATURDAY 14 November

A & P Duo

SATURDAY 14th NOV, 7.30PM Tickets $15 at the club office.

« « « COMING ATTRACTIONS« « «

with special guest

DEANE WARETINI 8PM FRIDAY 4th DEC Pre sale tickets $25. Door sales $30

Hornby WMC • 17 Carmen Road, Hornby • phone 349 9026 www.hornbyworkingmensclub.co.nz • Members, guests & affiliates welcome

JOIN A CLUB BY THE SEA!

- downstairs -

ClubBISTRO Midweek SPECIAL

Open Tuesday to Saturday 12pm-2pm and from 5pm

$10 ROAST

Available Tuesday, Wedsnesday, & Thursday

- upstairs -

CLUB SHUTTLE RUNS TUE-SAT

WHAT’S ON

FRIDAY SPECIAL: 2 for 1 Steak Sizzler Meals Restaurant SPECIAL: Open Friday to Sunday SUNDAY $25 from 5.30pm 3-Course Feast Bookings Recommended Soup/Roast/Dessert

PIERVIEW

Race Week Party on

Start your day with us

We are open from 6.30am

Race Day Breakfasts

Members Lucky Card Draw

Cooked breakfasts

$17 50

FUN DAY

TUESDAY 10th November from 11am Prizes for TICKETS $25 Best Dressed Lady includes drink on arrival and lunch

Best Dressed Man Lucky Seats Losing Ticket Draw

www.newbrightonclub.co.nz

202 Marine Parade Ph 388-9416

Members, guests and affiliates welcome

Wednesday 11th:

Reihana Friday 13th:

TUESDAYS & THURSDAYS

NZ CUP DAY

with us LIVE MUSIC |SPORTS BAR Reihana

Saturday 14th:

Medium Rare

Racecourse Hotel Motorlodge

118 Racecourse Rd, Sockburn, Christchurch. Ph 03 342 7150 www.racecoursehotel.co.nz (opposite Riccarton Raceway)

HAPPY HOUR 5PM - 7PM DAILY

Lunch & Dinner

LIVE MUSIC

All you can eat, 7 days

Easy Hearts

Bookings Essential

6PM FRIDAY

fb.com/ GardenHotelRestaurant www.gardenhotel.co.nz

PHONE 385 8880

PH 386 0088

DUO

13th November

FIND US ON FACEBOOK fb.com/GBCCHCH

THE GARDEN HOTEL COMPLEX | 110 MARSHLAND RD | www.gardenhotel.co.nz | phone 385 3132

Monday November 9 2015

WESTERN NEWS

YOUR TRUST OUR PROMISE

We are humbled New Zealanders have voted us their Most Trusted Real Estate brand for three years running. To find out more about the exclusive Harcourts Promise visit: www.harcourts.co.nz/ourpromise

Halswell

Tai Tapu

Exceptionally well maintained, this home offers a great advantage and versatility with the unexpected bonus of a sleep out that offers a bedroom, lounge and bathroom! The dwelling features an open plan living area with a new kitchen, 3 bedrooms and generous family sized sections complete with a separate double garage. Auction 12th November 2015 (unless sold prior) View at: fourseasons.harcourts.co.nz ID#FH4066 Jan Green Ph: 027 222 8736

Tasteful décor and quality from the entrance way to the spacious open plan kitchen / dining / living area. Adjoined via cavity sliders to formal living complete with gas fire. Master bedroom includes walk in robe and ensuite plus two double bedrooms both with double built in robes and large main bathroom with bath and separate shower. Auction 12th November 2015 (unless sold prior) View at: fourseasons.harcourts.co.nz ID#FH4081 Judy Taylor Ph: 0274 324 595

This solidly built Tai Tapu bungalow provides affordable entry for those looking for extra land and that semi-rural lifestyle. You need to possess the vision to look beyond the original décor and some minor EQC repairs that haven’t been completed, to the potential on offer. Well sited on 1327m2 (approx.) of land to maximise all day sun. Auction 12th November 2015 (unless sold prior) View at: fourseasons.harcourts.co.nz ID#FH4076 Andrew Saré Ph: 021 714 287

Cass Bay

West Melton

Templeton

Appealing home/holiday retreat, just a stone’s throw from the beach. With its inviting outdoor entertainment area and its elevated setting overlooking the water front, one thing is absolutely certain, this home needs to be explored to be appreciated. Call now for a private viewing. For Sale: By negotiation View at: fourseasons.harcourts.co.nz ID#RL1365 Richard Tait (Taitie) Ph: 027 777 8080, Shona Robb Ph: 027 229 3657

Land Glorious Land……11.74 hectares. Big family home with open plan kitchen/dining and separate lounge. Four bedrooms plus an office and a hobby/sewing room. Double garage plus carport and a large shed. My vendors want this sold, this is a must see! For Sale: By negotiation View at: fourseasons.harcourts.co.nz ID#RL1363 Fergus Spain Ph: 027 608 4768

Compact but Spacious. Two downstairs bedrooms and an adult retreat upstairs or 3rd bedroom. First home buyer or downsizing for retirement this quirky pad has got to be on your shopping list. Close to schools, shops, and public transport makes this home a sought after commodity! For Sale: $409,000 View at: fourseasons.harcourts.co.nz ID#RL1370 Richard Tait (Taitie) Ph: 027 777 8080

Fendalton

Broadfield

Hei Hei

Outstanding contemporary family home perfectly sited on 850sqm for privacy and natural light. Spacious living areas flow seamlessly to the landscaped garden and patio areas. Be impressed by the tiled flooring, extra height ceilings and high end fittings including air conditioning, two gas fires, three flat screen televisions and double glazing. Four double bedrooms and three car internal access garaging. Auction: 12th November 2015 (unless sold prior) View at: fourseasons.harcourts.co.nz ID#HR4121 Frank Dowle Ph: 0275 280 480

Superb rural lifestyle with so many options – impressive four bedroom home nestled on private sheltered 4.12ha block within easy commute to the City. Huge master bedroom, large farm style kitchen and truly spacious living with bi-fold doors to covered patio and beautiful grounds. Set up for horses with training track, barns & loose boxes. Cattle pen and lots more. View at: fourseasons.harcourts.co.nz ID#HR4123 Kayleen Woodgate Ph: 0274 348 178

Fantastic three double bedroom home with stylish kitchen and bathroom and updated throughout. Large fully fenced 665sqm TC1 section with bonus studio. Perfect first home or investment, ready to move into and make yours. Auction: 19th November 2015 (unless sold prior) View at: fourseasons.harcourts.co.nz ID#HR4125 Sam Steele Ph: 0278 643 254

HORNBY 395 Main South Road • 03 349 9919 HALSWELL 379 Halswell Road • 03 322 1197 www.fourseasons.harcourts.co.nz

ROLLESTON Shop 13, Rolleston Square • 03 347 4711

Our team is continuing to achieve excellent results and is ready to help you. Isn’t it time you met the best? Experience, Professionalism, Focus, Commitment.