norwest news 25-05-15

Entrepreneur sells OOMPHER – p3

LOOKING FOR SUPPORT

Forward Foundation wing Julie Briden puts in big strides to get away from her Rangi Ruru defender. The Forward Foundation had a convincing win over Rangi, 79-0 in the UC Cup secondary schoolgirls rugby competition. •More photos, page 7. PHOTO: GEOFF SLOAN

Samoan call-up for young stars – p8

Storytelling through art – p4, p5

BY KYLE KNOWLES

The man who defaced a war memo-rial is pleading with other taggers to leave it alone.

The man was 16 when he spray-painted the New Brighton War Me-morial in December 2012, which had to be covered up for the 100th anniversary of Anzac Day last month.

Last weekend, the war memorial was tagged again, causing outrage across the city.

The man came forward to police recently to confess to his graffiti in 2012, as the 100th anniversary of Anzac Day loomed.

It will take years for his tagging to be removed because of the soft nature of the cenotaph’s stone. The cenotaph was covered for the 100th anniversary commemoration.

On Thursday the tagger spoke exclusively to the Nor’West News about why he did it, and why he wants other vandals to leave the cenotaph alone.

He also apologised in person to the New Brighton Returned Ser-vices Association on Thursday.

The RSA accepted the apology.Restorative measures have been

agreed on by the RSA, and the man, over his tagging.

Speaking on the condition of an-onymity, the man told Pegasus Post: “I don’t think it’s worth anybody’s time to start tagging. You can’t make money off of it, it’s a waste of time and you get in trouble. At the end of the day you just mess people round and mess other people’s stuff up.

He also has a message for the tag-gers who vandalised the cenotaph further last weekend.

•Turn to page 5

Help stop the taggingIf anyone has any information in

relation to the latest tagging on the cenotaph, email Senior Constable Gary Bombay at [email protected] or phone Christchurch police on 363 7400.

Cenotaphtagger’smessage:STOP NOW

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The precious literary works of one of New Zealand’s most celebrated authors are being proudly re-displayed in their rightful home after some were nearly lost to water damage earlier this year.

Dame Ngaio Marsh’s former long-time home in Cashmere is a category one historic place and is supported by volunteers and funds from the Dame Ngaio Marsh House and Heritage Trust, of which Perpetual Guardian is custodial trustee.

Built in 1904, the home has been preserved as it was when Dame Ngaio lived there and receives regular maintenance. However, issues with the prop-erty’s stormwater drainage has caused the home’s lower level, which contains Dame Ngaio’s studio, to be flooded twice.

Severe weather and heavy rain last month threatened the preservation of items displayed in the studio, and staff of Per-petual Guardian and Heritage NZ acted quickly to move all contents into safe storage in a vacant room on the second floor.

Lauded as the Queen of Crime, Dame Ngaio Marsh (right) spent her life in Christchurch. Upon her death in 1982, she bequeathed her home to a family member, who sold the property to the NZ Historic Places Trust (now Heritage NZ) in 1992.

Kate Palmer, client manager

at Perpetual Guardian’s Christ-church office, says the home’s contents are of inestimable value – monetarily, historically and culturally – and their loss

would be devastating. “I’m so grateful for the support of Heritage NZ, which joined our emergency task force to move Dame Ngaio’s books and furniture while repair work was carried out.

“The repairs to the stormwater drainage

system have been completed, so we are now able to move the books and furniture back to the studio. Fortunately this beautiful historic home, which has been featured in popular home and

garden magazines, survived the earthquakes relatively unscathed. However, further repair work is needed to fix a couple of leaks in the roof, and we are seeking support and donations to ensure we can continue to preserve the building.”

The Dame Ngaio Marsh House and Heritage Trust “runs on a shoestring”, Ms Palmer says. Funds are raised through donations, property tours and the rental of part of the house as a one-bedroom flat.

In addition to Perpetual Guardian, which acts as custo-dial trustee, the trust has eight other trustees and a committee of volunteers whose vision has been to ensure Dame Ngaio’s works are preserved and her

home remains a place for admirers of her work – both locally and from overseas – to visit.

The Dame Ngaio Marsh House and Heritage Trust was established in 1992 to support the preservation and promotion of the home and life of Dame Ngaio Marsh. The home allows visitors to discover the family treasures she collected from around the world and see where her most famous works were composed. Dame Ngaio was most famous for her creation of the character of Inspector Rod-erick Alleyn.

Information about the home and how to support the trust can be found at www.ngaio-marsh.org.nz.

MISSION ACCOMPLISHED: Volunteers and Perpetual Guardian custodial trustee Dr Ian Lochhead shift historical items which belonged to Dame Ngaio Marsh, back into the historic home after they were removed to prevent them being damaged by water leaks. PHOTO: GEOFF SLOAN

Ngaio Marsh work returns homeMonday May 25 2015 NOR’WEST NEWS2

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A former Christchurch Boys’ High School student and entrepreneur whose father was killed in one of the country’s worst air disasters has sold his first start-up to a Crown entity.

Jake Millar, 19, has announced the sale of OOMPHER to Government careers advisory service Careers New Zealand.

OOMPHER was started by Mr Millar as an 18-year-old determined to carve his own path as an entrepreneur.

From Greymouth, he was dealt a blow as a 15-year-old, when his father, Skydive NZ director Rod Miller, was one of nine people killed in the 2010 Fox Glacier plane crash.

“My dad’s death really brought home the fact that you can be living life to the full one minute, then gone the next – so there’s no use wasting time on things you don’t absolutely love.”

Mr Millar, the 2013 head prefect

of Christchurch Boys’ declined a $40,000 law scholarship at the University of Otago in favour of forming the start-up.

“I have a ‘start yesterday’ approach because there’s no use waiting for success to find you. While I have huge respect for knowledge and learning, I feel those years it would’ve taken to get a degree will be better spent doing my own projects.”

Mr Millar recently changed the spelling of his last name from Miller, to avoid confusion with American rapper Jacob Harris “Jake” Miller.

Taking inspiration from the drive and determination of top performers in their fields, he filmed video interviews with high flyers such as butchery mogul Sir Peter ‘The Mad Butcher’ Leitch, MasterChef winner and co-founder of My Food Bag Nadia Lim, rowing gold medallist Mahe Drysdale

and more than 80 other luminaries.

Real estate mogul Mike Pero was also interviewed, and was an instrumental early supporter.

Those videos, 55 of which are currently uploaded to view online at the OOMPHER website are central to Mr Millar’s message that success comes from ambition and hard work – and in many cases success need not be accompanied by a university degree.

“I started OOMPHER on a spark of inspiration and not much else,” he said.

“From day one we had firm goals to show other young people what’s achievable by profiling people who’ve built wildly successful careers and companies, and become real influencers in their fields simply because they had the vision and the drive to carry it out.”

Forward momentum is a constant in Mr Millar’s life, and he

has embraced OOMPHER’s sale to Careers New Zealand.

“I’m hugely excited about this development, and things have turned out better than anyone could’ve imagined. This is a new beginning for OOMPHER, where Careers New Zealand will take the site next level and discover new and amazing distribution channels.”

Careers New Zealand chief executive Keith Marshall, said the match with OOMPHER was a great fit.

“The site complements other Careers New Zealand work aimed at helping young people make good career decisions which benefit both themselves and the country,” he said.

“Over the next few months Careers New Zealand will be looking at how we maintain both the motivational aspect of OOMPHER, and its ‘by youth, for youth’ focus.”

Entrepreneur sells OOMPHER to Govt

AMBITIOUS: Jake Millar (left), has sold his start-up OOMPHER to Careers New Zealand.Right: Father Rod Miller (inset), was one of nine killed in the 2010 Fox Glacier plane crash.

▌▌NEW ENTRANT

� Has your child recently started school? Send your photos to [email protected]

Lucy Jenkins turned five on April 29 and started at Bel-fast School on her birthday.

All improvements proposed for the approaches to the Gayhurst Rd bridge have been approved by the Burwood-Pegasus Community Board.

The proposal features stagger-ing the intersection of Gloucester St and Avonside Drive, installing stop controls on the east and west approaches of Avonside Drive to Gloucester St and narrowing of the Gayhurst Rd approach to the new bridge.

Green light for Gayhurst Rd improvements

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Polyphony: Storytelling through art

Hi Amanda, you have a project running this week for Youth Week?

Yes, it is called Polyphony. Last year we did the same project and we hope it will be a continual thing that will happen every year. It happens during Youth Week and the idea of polyphony is to get young people to tell a story with art. Last year we used photogra-phy but people didn’t understand the photography and people were good at all different art, includ-ing drawing and painting, so this year we have expanded it to all art and that is being exhibited at the Papanui Library.

There is a theme to the art too?Yes, last year it was the rebuild

and the young people came up with great ideas. This year it is ‘we are the future’, so quite a broad topic. The youth groups have explored all the things they want for the future. They haven’t looked too far into the future, and have focused on what can they change now for the people who will be in their shoes in 15-16 years’ time. Polyphony is all about getting ideas across in a positive way. We even had an American expert

come out to show us not photog-raphy but how to tell a story in art.

How has the lead-up gone to the exhibition?

Really well actually, during the school holidays we had a three-day workshop and had a group which had a chance to go on the work-shop, with the intention to de-liver that workshop back to youth groups, which was awesome. We were also able to get a film-maker in to teach all the technical stuff as well as getting an artist in to teach them how to draw. We found last year that some people couldn’t do the photography but could draw really well, so this year we expanded it and put them in the exhibit .

And where is it going to be displayed in the library?

It’s actually going to be on the side of the library’s windows. It’s a sticky thing that goes over the win-

dow and lets people see it from the outside, but people can still see out so when people drive past, they will see the awesome pictures that are up in the window. It’s great because Papanui High is just across the road and it’s about young people, so when they’re going past they can see it which is great.

Is this going to become an annual event?

That’s the plan. We’re hoping we get it rolling and then get

all the youth groups in the city rolling with it in their own groups, and we can do the printing. At the moment it is mainly just in our area. Just with the funding available we are able to do within the northwest area. It would be awesome if people in other communities would see it and run it. Last year we had it at CPIT, which was an awesome place to have it with so much traffic driving past.

How many pieces of art have you got going up?

Not really sure until we get them all. We have quite a fair bit though.

Away from this project, what is your role with Te Ora Hou?

I am the girls’ club co-ordinator. Clubs have been my main focus ever since I started here. They always hire a female to head it.

How long have you been there?About a year and a half maybe

two years, it has gone really fast.

Youth Week is here and one of the projects being run in the city is an art exhibition at the Papanui Library, showcasing some of the city’s best youth art. Reporter Kyle Knowles spoke to Te Ora Hou, Otautahi youth worker and one of the co-ordinators of the event, Amanda Smith, about the project.

COMMUNITY-MINDED: Amanda Smith of Te Ora Hou who has been busy organising a youth art exhibition for Youth Week. PHOTO: GABRIELLE STUART

Monday May 25 2015 NOR’WEST NEWS4

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for Youth WeekWhat is your favourite part of the job?Probably doing these community-based

projects, not only the polyphony ones we have done the last two years. It is nice to work with other youth events and other groups in the area too. I like being a part of events we hold in particular because when we put on events, young people don’t have to come to our youth group but have an interest in our events.

Are you from Christchurch?No. I’m originally from down south. I

grew up in the Catlans area then moved to Balclutha and I didn’t move to Christ-church until I was 19. I am now 27. Why did you move up here?

My parents moved up here and my brother moved up with his partner and when they moved, I didn’t want to be away from my family.

What did you do when you moved up here?

I had a gap year. Then I went to university and studied Maori and indigenous studies at Canterbury University. During that time, I volunteered in east Christchurch for two years and after study, picked up a job at the Agape Trust in Aranui.

What did the work at Agape involve?They do pretty much the same stuff as

Te Ora Hou but on a smaller scale but they operate more on the east side.

How did you get into the job?I had a really good friend who was work-

ing there at the time and she encouraged me to apply for a job there. I was a big part of Agape and that’s what excited me, with the chance of doing something different with a lot of resources and do other things was exciting. Agape was still an amazing place to work at though. My friend asked me about it three times before I applied it and then I got the job.

Where do you see yourself in the future?I don’t think about that much, but I hope

I would still be doing what I am doing now. I just enjoy the moment and can’t imagine doing anything else, I enjoy working with youth, they make me feel young.

What do you like to do away from work?

I love spending time with my family. I get a lot out of spending time with them. I’m a Christian and go to church on the weekends and love being part of that com-munity. I used to love sports too but haven’t been able to do much of that lately.

How come?I’m in the process of being tested for

a muscle issue. A couple of years back I got a really sore back and now we’ve gone through a process of elimination to find out what it is. It has taken a long time but they think I have fibromyalgia, which is basically pain in the muscles almost like arthritis. It’s like when you work out and the muscles go really tight but like that all of the time. So a lot of my time is spent at the physio and getting massages. Hopefully I don’t have it but oh well, life goes on.

What sports were you in to?I loved touch and flag rugby and a big

netball player. Just hasn’t really happened though and at Agape, we did a lot of out-door activity and that was a big part of my daily routine and a lot of the programme was adventure-based learning.

What is your favourite holiday destina-tion?

Usually within New Zealand, any other country I get a little anxious and I love things that are familiar. When you have such a beautiful country why would you go any-where else? I do like Te Anau, my aunt and uncle live down there and Milford Sound is beautiful.

•From page 1“It’d be a lot better to hand yourself in be-

fore they come looking for you, all for four or five letters with some coloured spray paint, it’s ridiculous the amount of trouble you can get in.”

The man said he saw the memorial would have to be covered for the Anzac Day com-memorations this year and decided he would turn himself into the police.

At the time he was out of school and hanging around with guys who lead him down a path of tagging, stealing and dam-aging property.

“When I was younger, I was easily lead and started hanging out with a group of mates and they had been doing it for quite a while. I never did it but got to the stage where I started and once I started I’m that guy that goes hard or goes home. I was a bit bored as a teenager and without really thinking headed out. I just thought it was an object”.

He said the apology in front of the RSA committee members was not an easy thing to do.

“It’s not a pleasant thing, I’ve stolen, tagged and dismantled and it was the first time I’ve ever faced a victim and it was a daunting last couple of days. It was pretty hard knowing it was coming up.

“Once I’d been in there and fronted them it felt so much better. If I didn’t come for-ward and I got caught, there would have been serious repercussions and for the fel-las who tagged down there (last week) there will be serious repercussions.

“I hope this other young fella comes for-ward because it’ll be the best for everyone.”

RSA president Bill Lochrie said the mem-bers accepted the apology.

“We thought he had a lot of courage com-ing forward. He was genuinely remorseful

and sorry and we thought that was punish-ment enough and he has redeemed him-self.”

Tagger says: Stop now

VANDALISED: The New Brighton War Memorial which was tagged in 2012.PHOTO: GEOFF SLOAN


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The proposed

ChristchurchReplacement District Plan

What’s happening?At the Christchurch City Council we are reviewing our District Plan, which has rules about how you can use, develop, and protect your land and buildings.

The rules are there to ensure we sustainably manage our district’s resources, providing for the needs of our community while managing the effects of our activities.

You need to know what is being proposed in the review, so you can understand how it might affect the use of your land or your property rights in the future.

Find out if your property will be affected by what is being considered in stage two of the Proposed Christchurch Replacement District Plan.

You can view the plan online at proposeddistrictplan.ccc.govt.nz and hard copies are available for viewing at Council service centres and libraries.

Make a submissionWe welcome your feedback on the proposed plan – in the form of a submission. Tell us whether you support or oppose the proposed plan; which parts you are referring to and what you would like to see if you don’t agree with our proposals.

Ways to make a submissionOnline – via the submission portal at proposeddistrictplan.ccc.govt.nzOn paper – submission forms are available at all Council service centres and libraries.

Email – you may prefer to type your submission into the body of an email (using the same format as the printed form) and email it to us at [email protected]

Submissions must be received by Monday 15 June, 2015.

Do you have a quest ion about how your pr operty is af fected?Got a question or need help?If you are unsure about anything in the proposed Christchurch Replacement District Plan or are having difficulty using the online plan, you can contact us for help. Phone us on 941 8999 (0800 800 169 for Banks Peninsula callers) or email us at [email protected]

You are invited to attend any of the drop-in sessions:Monday 25 May 3.30pm to 6.30pm Beckenham Primary School Hall, 71 Sandwich RoadTuesday 26 May 3.30pm to 6.30pm Sumner Bowling Club, 2 Richmond Hill RoadWednesday 27 May 1pm to 4pm First Floor Foyer, Civic Offices, 53 Hereford Street, City Thursday 28 May 3.30pm to 6.30pm Lyttelton Top Club, Dublin Street, LytteltonThe drop-in sessions have a casual format and you are welcome to call in anytime during each session.


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GASSED: Sharlene Dickson races down the left wing to score a try.

FAST: Lucy Jenkins storms down the wing.

SEARCHING: Skye Taylor looks for a gap in the Rangi Ruru defence.

IN CONTACT: Siobhan Regan tries to break a tackle.

RUNNING HARD: Islay Fowler goes straight up the middle.

Forward Foundation, a rugby team made up of girls who don’t have a side at their school to play for, got the UC Cup secondary schoolgirls competition under way with a 79-0 win over Rangi Ruru Girls’ School at Hagley Park last week. In the round’s other games, Aranui High beat Papanui High 53-17, Christchurch Girls’ High beat Burnside High 78-20, Lincoln High lost to Linwood College 19-24, Rangiora High beat Darfield High 69-17 and Hillmorton High beat Riccarton High 41-12. PHOTOS: GEOFF SLOAN

GRASSROOTS SPORT

•More sport, page 8


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BY KYLE KNOWLES

Two of Canterbury’s top young rugby prospects who dream of being All Blacks, will be running on the world stage next month, not in black jerseys but blue ones.

Jordan Jackett and Elia Elia have been selected for the Sa-moan under-20 side to contest the junior world championship in Italy next month.

They both play senior club rugby with Jackett playing for Christchurch and Elia for Uni-versity.

They grew up wanting to be All Blacks but have decided to repre-sent their heritage – for now.

They are still eligible to play for New Zealand in the future, as World Rugby’s eligibility rules mean you can switch allegiance after playing in the under-20 competition.

Jackett said: “I’ve always had a dream to be an All Black but always had Samoa in the back of my head and always had that Samoan vibe. I have watched all of their top sides play and have followed their under-20s for quite a while.”

He said it was a dream to play for Samoa and represent his ancestors.

“My pop is Samoan and that’s the main thing, being proud of representing your family and

proud of the people who have worn the jersey before me.”

Jackett is originally from Auck-land, but has been part of the Canterbury rugby academy since last year.

Elia, a product of St Thomas of Canterbury College has even closer links to this Samoan side

with his brother, Matthew, repre-senting the same side in the 2012 edition of the competition where Samoa finished 10th.

Elia, like Jackett grew up want-ing to pull on the All Blacks jer-sey and sees representing Samoa as a stepping stone to reaching that goal.

The Canterbury University stu-dent said he was still eligible for the under-20 side next year and wants to represent New Zealand next time round.

He was not confident he would be picked in the final Samoan squad and was thrilled he made it.

“I was overwhelmed, shocked, surprised. I was speechless for the whole day.”

Elia said he was up against some stiff competition including players from Super Rugby teams’ academies.

“It is going to be a great experi-ence. It’s basically semi-profes-sional rugby and it’s kind of a massive step up from playing for University and Canterbury sides. Representing my country is great for my rugby experience too and development as an individual.

“It’s just about making my par-ents proud and getting my name out there. That’s what we like, to get my name out there and show how far we’ve come, even if it’s in Samoa or New Zealand.”

Elia and Jackett were in Auckland last week as part of final training camp with the Samoan squad before heading to Italy.

In the Samoans pool at the competition they have Australia first up before tackling South Africa and finally hosts, Italy.

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BROTHERS IN ARMS: Christchurch’s Jordan Jackett, second from left, during the Oceania under-20 rugby championships held recently.


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Monday May 25 2015NOR’WEST NEWS 9[EDITION DATE]2

From the strong presence of arts, cra� s and sewing, fabric stores and � orists to hairdressers, ladies and men’s fashion boutiques, clothing

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Post Shop and a service station. � ere is also a huge hospitality precinct incorporating a number of popular family restaurants, bars, cafés and takeaway outlets. � e nine retirement villages and seven churches within Papanui further add to the ‘melting pot’ of businesses, organisations and services available to locals.

A selection of retail outlets

With a large variety of small independent retail shops and

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[EDITION DATE]2

Regular exercise and activity are important to the physical and mental health of almost everyone, especially older adults. “Being

physically active creates a long list of bene� ts and allows for people to stay independent as they grow older. However, many people consider themselves too old or too worn out to exercise, that was something they did when they were young,” says Richard

Hopkins of Physiotherapy Associates on Wainoni Road.

Regular exercise and physical activity can reduce the risk of some developing diseases and disabilities that develop as people grow older. In some cases, exercise is an e� ective treatment for many chronic conditions. For example, studies show that people with arthritis, heart disease or diabetes bene� t from regular exercise. Exercise also helps

people with high blood pressure, balance problems or di� culty walking.

One of the great things about physical activity and exercise is that there are so many ways to be active. For example, you can be active in short spurts throughout the day, or you can set aside speci� c times of the day on speci� c days of the week to exercise. Many physical activities, such as brisk walking, gardening or taking the stairs whenever you can,are free or low-cost and do not require special equipment. You could also check out local community walking, tai chi or exercise groups.

Make exercise/activity a priorityBeing active and exercising regularly can

change your life. Start slow and build up your stamina, strength and frequency. � e body’s capacity to adapt and improve with regular exercise diminishes little with age.

Start by assessing yourself and think about your goals over time. Don’t push yourself; keep to a comfortable range of joint motion and e� ort to being slightly pu� ed. Start where you’re comfortable, but

start. It’s all about starting and being your biggest cheerleader at every small step and turn.

Make it a game and keep a record of your daily activities on the calendar or in a diaryso you can track your progress. Reward yourself with a friend or family outing, a movie, a new book or just a little something that motivates you to stay on track and continue your health regime.

Don’t forget your food intake, when and where, how much you consume and the time of day all make a di� erence in your physical and mental health.

Remember to use it or lose it. Enjoy your senior years. See Richard or Wendy at Physiotherapy Associates on Wainoni Rd to help work out an activity programme that suits you best. More than 50 years of experience you can trust. Phone today 389 7196.

Being physically active creates benefi tscreates benefi ts


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Gilbert WealleansSocial Editor021 225 8226

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Carina Rhodes, Mark Rogatsky

Music at The CarltonKiwi music was rocking the night recently when a selection of New

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FOOD

Nothing’s more com-forting on a cold winter’s day than a

bowl of hot soup. There are thin and thick soups—thin to whet the appetite before a main course and thick ones that can be meals in them-selves.

The most famous thin soup in the world must be chicken soup, made by cook-ing chicken in stock or water. Once the chicken is cooked, it may be deboned and the meat returned to the soup or eaten separately. Vegetables, rice or noodles can be added to provide more body.

In the modern kitchen there are two types of thick soup: pureed and cream soups. Both get their thick-ness from starch.

The difference is that pu-reed soups are thickened with starch that comes from the main ingredient, such as po-

tatoes, pumpkin or legumes. Cream soups are made with vegetables without a lot of natural starch, like broccoli, mushrooms or asparagus. For these, you have to add starch, usually flour. Cream soups don’t have to contain cream. They just need to be the con-sistency of cream.

Bisques are a type of well-flavoured creamed soup, typi-cally made with crustaceans such as crayfish or prawns, but also with vegetables, as in tomato bisque. The ingredients are cooked in a broth, then pu-reed, strained and “creamed”. Traditional recipes use bread or rice to thicken bisques.

Chowders and gumbos are thick, distinctly American, soups made with milk or cream and usually a starchy vegetable such as corn or potato.

Gumbos are regional American soups from Loui-siana, thickened either with a very dark roux—a mixture of flour and fat that is cooked to a deep brown colour—okra or file powder made from dried sassafras leaves.

The many faces of winter soups

THAI CHICKEN SOUP A spicy chicken palate tingler.

2 tbsp rice bran oil 1 onion, diced 3 each: large garlic cloves, spring onions 500g skinned and boned chicken, thinly sliced 3-4 tbsp Thai green curry paste (or to taste) 400ml can light coconut milk 4 cups chicken stock 2 kaffir lime leaves 2 tbsp fish sauce 250g thinly sliced green beans TOPPING: ½ cup each, basil leaves, coriander leaves 4 tbsp lime juice

Heat oil in a large saucepan. Saute the onion until softened. Mean-while, crush garlic. Thinly slice the white ends of the spring on-ions. Finely chop the green ends.

Add garlic and chicken to the saucepan and stir-fry, until coloured. Stir in the curry paste. Add the coconut milk, stock, kaffir lime leaves, fish sauce and white spring onion ends. Simmer for 10 minutes. Add beans and green spring onion ends and simmer for 5 minutes.

Meanwhile, finely chop the basil and coriander and combine with the lime juice. Ladle the soup into bowls and add the topping just before serving. Serves 4

CREAMY PARSNIP SOUP Serves 4

1 onion, chopped 3 tbsp canola oil 2 cloves garlic chopped 600g parsnips, peeled and chopped 2 & ½ cups chicken stock 4 rashers bacon 300ml cream Salt and pepper to taste 2 tbsp each: lemon juice, chopped parsley

Saute onion in the oil, until softened. Add garlic and parsnips. Stir and cook for about 2 minutes. Add chicken stock. Cover and simmer for about 15 minutes, until the parsnips are cooked.

Microwave the bacon until crisp, about 3 minutes. Chop.

Puree the soup until smooth. Stir in the cream, seasonings and lemon juice. Blend again until fluffy. Reheat gently.

Serve topped with the bacon and parsley.

Tues

dayGLTu

esda

y Food

with GLENYS WOOLLARD

If you have a food question emailGlenys [email protected].

Q A&What’s the best way to cookbeef cheeks?Very slowly. Thiseconomical cut comes fromthe facial cheeks, and needslongmoist cooking to softenconnective tissue. Braisingand casseroling are suitablemethods. First, trim off

excess fat and silver skinthen allow a good threehours of gentle simmering.You can often substitutebeef cheeks for lamb shanksin recipes, noting that theaddition of slightly acidingredients like wine ortomato paste helps thetenderising process. If it’smore convenient, beefcheeks can be cooked aheadand reheated.

How can I stop my frozenyoghurt from going too hard?Take themixture from thefreezer before it has fullyfrozen and give it a vigorousstir once or twice to helpbreak up ice crystals; ateaspoon of gelatine

dissolved in water or fruitjuice can be added to helpstop ice crystals fromforming. Don’t aim to keepthe yoghurt in the freezerfor more than aweek ortwo, and soften in the fridge30minutes before serving.

Themany faces ofwinter soupsN

OTHING’Smorecomforting on a coldwinter’s day than abowl of hot soup. There

are thin and thick soups— thinto whet the appetite before amain course and thick ones thatcan bemeals in themselves.Themost famous thin soup in

the worldmust be chicken soup,made by cooking chicken instock or water. Once the chickenis cooked, it may be deboned and

themeat returned to the soup oreaten separately. Vegetables,rice or noodles can be added toprovidemore body.In themodern kitchen there

are two types of thick soup:pureed and cream soups. Bothget their thickness from starch.The difference is that pureed

soups are thickenedwith starchthat comes from themainingredient, such as potatoes,pumpkin or legumes. Creamsoups aremadewith vegetableswithout a lot of natural starch,like broccoli, mushrooms orasparagus. For these, you haveto add starch, usually flour.

Cream soups don’t have tocontain cream. They just need tobe the consistency of cream.Bisques are a type of well-

flavoured creamed soup,typically madewith crustaceanssuch as crayfish or prawns, butalso with vegetables, as intomato bisque. The ingredientsare cooked in a broth, thenpureed, strained and “creamed”.Traditional recipes use bread orrice to thicken bisques.

Chowders and gumbos arethick, distinctly American, soupsmadewithmilk or cream andusually a starchy vegetable suchas corn or potato.Gumbos are regional

American soups from Louisiana,thickened either with a verydark roux— amixture of flourand fat that is cooked to a deepbrown colour— okra or filepowdermade from driedsassafras leaves.

RECIPES

THAI CHICKENSOUPAspicy chicken palate tingler.

2 tbsp rice bran oil1 onion, diced3 each: large garlic cloves,spring onions500g skinned and bonedchicken, thinly sliced3-4 tbsp Thai green currypaste (or to taste)400ml can light coconutmilk4 cups chicken stock2 kaffir lime leaves2 tbsp fish sauce250g thinly sliced green beansTOPPING:1/2 cup each, basil leaves,coriander leaves4 tbsp lime juice

Heat oil in a large saucepan.Saute the onion until softened.Meanwhile, crush garlic. Thinlyslice the white ends of thespring onions. Finely chop thegreen ends.

Add garlic and chicken to thesaucepan and stir-fry, untilcoloured. Stir in the curry paste.Add the coconutmilk, stock,kaffir lime leaves, fish sauce andwhite spring onion ends.

Simmer for 10minutes. Addbeans and green spring onionends and simmer for 5minutes.

Meanwhile, finely chop thebasil and coriander andcombine with the lime juice.Ladle the soup into bowls andadd the topping just beforeserving. Serves 4.

CREAMYPARSNIPSOUP1 onion, chopped3 tbsp canola oil2 cloves garlic chopped600g parsnips, peeled andchopped2& 1/2 cups chicken stock4 rashers bacon300ml creamSalt and pepper to taste2 tbsp each: lemon juice,chopped parsley

Saute onion in the oil, untilsoftened. Add garlic andparsnips. Stir and cook forabout 2minutes. Add chickenstock. Cover and simmer forabout 15minutes, until theparsnips are cooked.

Microwave the bacon untilcrisp, about 3minutes. Chop.

Puree the soup until smooth.Stir in the cream, seasoningsand lemon juice. Blend againuntil fluffy. Reheat gently.

Serve toppedwith the baconand parsley. Serves 4.

SALMONTORTILLASOUPUse canned salmon for this10-minute soup.

1mediumonion, diced1 tbsp canola oil2 cloves garlic, crushed2 tbsp plain flour3 cups chicken stock400g can chopped tomatoesin juice2 tbsp coarsely choppedjalapeno chillies (from a jar)2 x 210g cans pink salmon1 cup each: coarsely gratedtasty cheese, coarselycrushed tortilla chips

Saute the onion in oil in a largesaucepan, until softened. Addgarlic and flour. Stir 1 minute.Add stock, tomatoes andjalapenos. Simmer 5minutes.

Drain salmon, discard bonesand large pieces of skin. Flake

remainder and add to the soup.Heat through gently.

Place cheese on the base of 4soup bowls. Top with the soupand garnish with the tortillachips. Serves 4.

CELERYBISQUE6 cups diced celery and leaves2 cups each: chicken stock,boiling water1 onion, sliced2 tbsp butter1/4 cup flour2 cupsmilk1 cup light sour creamSalt and pepper to taste

Combine celery, chicken stockand boiling water in a saucepan;simmer until celery is tender.

Meanwhile, saute the onionin the butter, until softened. Stirin the flour. Slowly stir in themilk, cooking and stirring, untilthick. Stir in the celerymixtureand sour cream, then season.

Process in an electricblender or with a handheldblender, until smooth.

Reheat to serve.Great served toppedwith

crumbled blue cheese.Serves 6.

with GLENYS WOOLLARD

If you have a food questionemail Glenys [email protected]

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

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

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

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

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

Tues

dayGLTu

esda

y FoodHumble spuds get a sweet fix

‘‘Whenharvested, theywerekeptexclusively forthe Incakings.

WHOwould havethought that thehumble spudwasonce regarded asboth a food and a

fashion accessory fit for royalty?Native to South America,

potatoes were first cultivated bythe Incas about 200BC. The jewelin the crownwas the Peruvianpurple potato— royally purpleinside and out.When harvested,theywere kept exclusively forthe Inca kings.And in 18th-century France,

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

packet ‘‘chips’’ we tend to thinkof fatty, salty occasional treats.But I was recently pleasantly

surprised to discover amoreishrange of proper chips— 100 percent natural, gluten-free, GMO-free and hand-cooked in high-oleic sunflower oil. Ned andMina Smith, the expatriateAmerican couple who run thefamily-style Proper Crispsoperation in Nelson, brandedtheir delights ‘‘crisps’’ todistinguish them frommass-produced ‘‘chips’’. And they are

different. I just love themcrushed and sprinkled overicecream. The rapport between

the salty tang of the chips andthe sweetness of the icecream isa taste treat.The potato is certainly

common and a staple worldwide.They are cheap, hardy and easyto grow, and are high in starch,protein and vitamins. They arealso versatile.We all love thetraditional potato favourites butthis week I’m serving upsomething funky— potatoeswith icecream, in chocolatetruffles, with squid and in agluten-free pastry.

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

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

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

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

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

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

Serves 4.

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

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

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

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

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

Can be stored in fridge for upto one week.

Makes 16.

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

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

Peel potatoes. Place in cold,lightly salted water. Bring toboil. Simmer, until cooked.Don’t overcook. Slice thickly.

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

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

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

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

Serves 8 as a starter.

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

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

Makes 800g.

CELERY BISQUE Serves 6

6 cups diced celery and leaves 2 cups each: chicken stock, boiling water 1 onion, sliced 2 tbsp butter ¼ cup flour 2 cups milk 1 cup light sour cream Salt and pepper to taste

Combine celery, chicken stock and boiling water in a saucepan; simmer until celery is tender.

Meanwhile, saute the onion in the butter, until softened. Stir in the flour. Slowly stir in the milk, cooking and stirring, until thick. Stir in the celery mixture and sour cream, then season.

Process in an electric blender or with a hand-held blender, until smooth. Reheat to serve.

Great served topped with crumbled blue cheese.


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Resplendent Ruby8 Ruby Avenue, NorthwoodAuction: May 29, 2015 at 10am unless sold prior 5 bedrooms | 3 bathrooms | 3 toilets | 2 living rooms | 1 office/study | 1 car-garage | Listing #: PI55655

This extraordinary residence, situated in the exclusive Hampton Grange development, is resplendent in every aspect.

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Monday May 25 2015NOR’WEST NEWS 17Classifieds Contact us today CALL

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DELIVERY

Phone Mark on 364 7453 or 021 800 809 • Email: [email protected]

HANDYMAN All alterations, decks, fences, concrete paving, painting & spouting clearing, all repairs & maintenance around your home, workmanship guaranteed, 30 years exp, call Adrian anytime 0800 223 476 North West areasLANDSCAPER N/W Tidy-Ups & Easycare SPECIALISE in seasonal tidyups & developing easycare sections, call Graeme 027 341-8596 or 342-5151OVEN CLEANING Professional cleans $50.00. Gift Vouchers avail. Phone 0800 683-6253 or 027 228-0025PAINTER AVAILAbLE All aspects in painting. Very competitive in roofs and fences. Please call 027 241-7471 or 335-0265PAINTER Top quality work, interior/exterior, pensioners discount, free quotes, 30 years experience, I stand by Canterbury, ph Wayne your friendly painter 03 385-4348 or 027 274-3541PAINTING & Decorating interior & exterior, gib fixing, plastering, paperhanging, Est 50 yrs in ChCh, ph Wingfields Ltd, Mark 021 171-1586 or 03 355-5994PAINTER DECORATOR wallpapering, everything covered, expert advice & service, ph Pete 322 4750 or 027 308 3000PAINTING & PLASTERING. Excellent finish and customer service. Avail now. Ph Chris 027 223 8542PLASTERER SOLID both ext & int work, Scottish Tradesman with over 30 yrs experience, FREE Quotes, ph Donald 354-5153 or 021 023-26186

Trades & ServicesPLASTERER Gib Stopping, Small job specialty. 30 years experience. Ring 0800 387-369PLUMbER For prompt service for all plumbing maintenance, repairs and alterations. Phone Michael 364 7080 or 027 438 3943ROOFING QUALIFIED & Licenced Practitioner. Re-Roof & Repairs, all types. Member New Zealand Roofing Association. Over 35 years experience. Phone John 027 432-3822 or 351-9147 email [email protected] CLEANING - Spouting Unblocked, Cleaned Out and Flushed Out. Also Full Handyman Services Available. Call Trevor 384-3435 or 021 043-2034STONEMASON 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 027 601-3145TREE WORK Hedge trimming, stump grinding, rubbish removed, small job specialty Ph Andrew 03 322-8341 or 027 435-8759

Trades & ServicesT.V. SERVICE CENTRE Repairs, tvs, microwaves, stereos, DVD, aerial installations and kitsets 301 Brougham Street, ph 03 379 1400UPHOLSTERER Dining Chairs, Lounge suites, Caravan Squabs etc. recovered. Free Quotes. Phone Graeme 383-1448VHS VIDEO TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655VINYL AND TILE Uplifting fast efficient service free quotes ph Dave 027 334 4125WATERbLASTING Quality Job, Quick Service by skilled tradesman, Ph Richard Severin at Jet-X 0800 538 969 Free quotes, visit www.jetx.co.nzWINDOW CLEANING Average 3 bdrm house inside or out $40. Both $70. Phone Trevor 344-2170WINDOWS & DOORS Joiner 25 yrs experience, Repair of rot or full replacement of sashes & existing windows & doors, Glazing, door locks, security stays fitted, New house installation of doors & hardware, ph Mykle 027 399 1673

Trades & Services

ADVERTISE YOUR

BUSINESS HEREPhone for further

details(03) 379 1100


50$92 coursespecial

Great Kids menu plusdesignated play area

Kids

Special available lunch onlyMon - Sat 12pm - 2.30pm

2 courselunch dealSeniors

$20

Racecourse Hotel118 Racecourse Rd, Ph 342 7150Open daily from 6.30am - late BREAKFAST - LUNCH - DINNER

WE ARE OPEN FOR BREAKFAST FROM 6.30AM!

Family FriendlyRoast & Dessert

RESTAURANT & CAFÉ

SUPER 15 RUGBYaction LIVE on 5 T.V’s

ST ALBANS

Phone 355 0218305 Cranford Street

Email: [email protected] - Friday

$12 LIGHTLUNCH

21for

Tuesdays

5pm - 8pm2 MAINS MEALS

FOR THE PRICE OF 1(Mains menu only. No vouchers accepted)

POOL TABLES

FUNCTION ROOM

GAMING ROOM

WE’RE YOUR LOCAL!

COURTESY COACH

Johnny.B’s at SNAFU, 7 Chalmers St, Hornby Ph 344 5858

18 GAMING MACHINES

Join JOHNNY B’s JUG CLUB

THURSDAYS 7.30PM

KARAOKE

POOL TABLE

Dj’s | Dancing | Good Time

SNAFU NITE CLUBFri/Sat from 9.30pm

SUPER 15 RUGBYCRUSADERS LIVE ON SKY

COURTESY 344 5858 COACH Special conditions

like!We've gotNEW CHEF

Jo nnyh B s’.Jo nnyh B s’.at Hornby

KIWIKAI

Find us on FACEBOOKfb.com/GBCCHCH

Phone 385 8880

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

THE

Café by daybar & RESTAURANT

by night

TRY OUR GREATDINNER MENU

Happy Hour5pm - 7pm,

daily

Lunch & DinnerAll you can eat, 7 days

Bookings EssentialPH 386-0088fb.com/GardenHotelRestaurantwww.gardenhotel.co.nz

BuffetUnbeatableBuffet

LIVE MUSICFRIDAY 29th may 6pm

Mandi MILLER

FUNCTIONS - BOOK YOURPARTY WITH US!

Kids

freeURBAN CORNER CAFÉ

ph 388 3649www.urbancorner.co.nz

THE BOWER ph 388 9138www.thebower.co.nz

cnr New Brighton Rd &Bower Ave, New Brighton

MONDAY

MONDAYDevonshireTea $6.50DevonshireTea $6.50

WITH THIS VOUCHER

MONDAY10am-2pm

TUESDAY2-4-1PIZZA

Menu$20WEDNESDAY ALL MAINS

from 4.30pm

ROASTOF THE DAYIS BACK!

$15$15LUNCH 7 DAYS

COFFEE & SLICEOR TEA

OFFER EXPIRES: SUNDAY 31st May 2015.Subject to T’s & C’s.

$5

Relax& nE joy

Monday’s from 4.30pm. Conditions apply.

freeeat

Kidseat

BrunchAwesome selection!

Monday - Wednesday10am - 2pm

Thursday - Sunday10am - 4pm

We’re now doing

Come do it with us!

About to head overseas, Delaney Davidson plays a free cabaret style concert at Gustav’s on Friday night. For this show Delaney says he will perform an evening of music tailored for the connoisseur. Slow Country Ballads, Waltzes, Epic Soundtrack Landscapes and his unique takes on several well known classics.“Expect memories and hypnosis, trance and the comfort of the familiar. The soothing ache of the Blues and the syrupy twang of the Country.”Seasonal as a migrating duck, Delaney is returning abroad to play a European circuit.

DELANEY DAVIDSONLIVE IN CONCERTGustav's (The Tannery, Garlands Rd, Woolston)Friday 29th May. Music starts 9pm.

Seasonal as amigrating duck


$1675

$1799

$3069

$2629

$1685

$3449

take a break!5 night - 4 star holiday package

relax on the shores of samoa5 night - 4.5 star holiday package

what dreams are made of! 5 night - 4 star holiday package

A Luxury 5 star Getaway - 5 night package

Experience the Treasured Islands 5 night - 4 star holiday package

cruise asia - 10 night cruise Royal Caribbean – Legend of the Seas

from

from

from

from

from

from

CONDITIONS: Ticket taxes and surcharges are included in the package prices and are correct as at 15 May 15. Prices are based on two people sharing a twin/double room/cabin and are per person in NZ dollars for cash or cheque purchase only. Sales are until date specified or until package/cruise has sold out, whichever occurs first. Rarotonga: Price is based on travel 01-30 June & 25 Jul-15 Dec 15. Sales are until 29 May. Aitutaki: Price is based on travel 01 June-15 December 15, & 15 Jan-31 Mar 16, however surcharges will apply for travel in July and September holidays. Sales are until 29 May. Samoa: Price is based on travel 01-30 June and 15 Jul-31 Oct 15. Sales are until 29 May. All Pacific destinations are based on return Air NZ airfares ex Christchurch via Auckland, and are based on seat plus bag fares. Vietnam package: Prices are based on travel 1 June – 30 August 15. Sales end 8 June. Cruise package: Subject to availability of airfares and cruise, package is based on flight Christchurch to Singapore on 25 August, departing Singapore day cruise ends on 05 September, arriving Christchurch 06 September. Sale ends 31 May 15.

per person share twin in a beachfront or honeymoon suite. ex Christchurch

per person share twin in an ocean view villa.ex Christchurch.

per person share twinex Christchurch

per person share twinex Christchurch. Options to extend stay is available.

per person share twin in a lagoon water faleex Christchurch

per person share twin in an outside cabin

TRAVEL: 01 – 30 Jun & 25 Jul – 15 Dec 15

INCLUDES: 5 nights accommodation at Sancturay Rarotonga - on the beach (adults only boutique resort), return flights ex Christchurch (via Auckland) and tropical breakfast daily

TRAVEL: 01 – 30 Jun & 15 Jul – 31 Oct 15

INCLUDES: 5 nights accommodation at Seabreeze Resort (boutique beachfront resort), return flights ex Christchurch (via Auckland), return Apia airport transfers and tropical breakfast daily

TRAVEL: 01 Jun – 15 Dec 15, & 15 Jan – 31 Mar 16

INCLUDES: 4 nights at Aitutaki Lagoon Resort & Spa and 3 nights Sanctuary Rarotonga-on the beach, return flights ex Christchurch (via Auckland), return Rarotonga & Aitutaki airport transfers, return Air Rarotonga flights from Rarotonga to Aitutaki. and tropical breakfast daily.

TRAVEL: 01 Jun – 30 Aug 15

INCLUDES: Return airfares flying Singapore Airlines Christchurch – Singapore – Hanoi, overnight in Singapore including transfers and breakfast.

TRAVEL: 01 – 30 Jun & 15 Jul – 31 Oct 15

INCLUDES: 5 nights accommodation at Le Vasa Resort (a secluded absolute oceanfront resort), return flights ex Christchurch (via Auckland), return Apia airport transfers and tropical breakfast daily.

DEPARTS: Singapore 26 Aug | RETURNS: Singapore 05 Sep 15

INCLUDES: Return airfares and taxes flying Singapore Airlines, 1 night pre-cruise in Singapore, cruise fare including port charges, taxes and gratuities.

v BONUS xFREE bottle of wine per room • FREE stand-up paddleboarding •FREE use of snorkelling gear & kayaks

v BONUS x1 x FREE 30 min massage per person • UPGRADE to champagne breakfast daily

v BONUS x FREE bottle of wine per room on Aitutaki • FREE “his + hers” Spa hydrotherapy package at Spa Polynesia Aitutaki • FREE Aitutaki Island pareus • FREE use of stand-up paddleboards

v HIGHLIGHTS x 3 nights 5 star hotel in Hanoi • Overnight Five Star Ha Long Bay Cruise • Private Hanoi City Tour • Five Star Cuisine• Private Transfer And Driver

v BONUS xFREE use of kayaks & snorkelling gear

v HIGHLIGHTS x Singapore • Thailand • Cambodia • Vietnam

TropicalParadise waiting...is

YOUR

House of Travel Merivale192 Papanui Road, Merivale355 2200 | [email protected]

RAROTONGA

SAMOA

AITUTAKI

VIETNAM

SAMOA

CRUISE BUY ONE & GET

ONE HALF PRICE

norwest news 25-05-15

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