Pegasus Post 06-07-15

Shoreham Courts demolished – p3

Community watch has come a long way – p2

Running ultramarathons – p6, p7

CHAMPIONS: Aranui High School’s senior rugby league team celebrate winning the Star Cup last week, after beating St Thomas of Canterbury College in the final, 46-12.

• More photos p 8, 9

PHOTO: GEOFF SLOAN

High-flying Aranui wins

Star Cup

BY KYLE KNOWLES

Great news for golfers in the eastern suburbs: Rawhiti’s future is secured for at least three years.

The Rawhiti Golf Club, which has taken over the day-to-day running of the course, will do so rent-free for three years.

The city council had planned to close the course in September be-cause it was losing about $200,000 a year.

The club lobbied to take it over in a bid to get the course back on track financially.

The city council agreed to hand over the the course to the club as part of its Long Term Plan.

The final paperwork was yet to be finalised between the club and the city council but should be completed by September 1.

Club president Mene Mene said it was exciting for his club and

the community.“It is absolutely another plus

for us and the whole community in the east. It is a a good arrangement between us and the city council to make sure we are running this properly and profitable and not losing money.”

Mr Mene said the club will em-ploy one greenkeeper to look after the course and one bar manager to take care of the clubhouse.

Any other maintenance to the course or buildings will be done by club members voluntarily.

“The whole target is to make sure it is sustainable and make a profit for the future. What we have done is looked at what other golf courses have done and how they have been successful and we are looking at running it as if it was a country course.”

• Turn to page 2

Rawhiti golf course’s future more secure

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BY KYLE KNOWLES

When the Burwood-Pegasus Community Watch formed 20 years ago they didn’t even have a car.

Now they have two four-wheel-drives and 63 members who patrol the changing land-scape that is east Christchurch.

They held a function at the New Brighton Club on Satur-day with current and former members coming together to go over the 20 years of memories.

Former city councillor, and life member of the watch, Carol Evans helped set up the patrol, which formed on July 4, 1995.

“I was chairwoman of the community board at the time and I think there was already a watch running in Riccarton,

so I said to the board we need one and they thought it was a good idea and the board gave the initial grant (to get it up and running).”

A public meeting was then called asking for volunteers.

The number of people who turned up blew her away.

“I was amazed at how many people actually turned up to the meeting and who put their names down to be drivers. It was just one of those things that people thought would make the community safer.”

When they first started the watch they worked closely with police but if they spotted some-thing suspicious, they were not allowed to get out of the car.

Instead they had to phone the police on a cellphone,

which the police provided.She said trying to remem-

ber the numbers they were supposed to phone on, was a laugh which prompted the watch to carry a phone book around for the cellphone.

Current chairman, Ray Eder, who has been with the watch for 14 years said it was a special occasion and there was no doubt it would continue to serve the community.

He said the residential red zone has also changed the role of the watch with thousands of people moving out of the area and empty land being left behind.

They now patrol more than just streets where people live but keep a close eye on what goes on in the red zone too.

NEW: Burwood- Pegasus Community Watch’s Diane Dixey, new volunteers Mary and Wayne Moses, and chairman Ray Eder with their two four-wheel-drives. PHOTO: GEOFF SLOAN

Community watch has come a long way • From page 1

When the city council first mooted the idea of closing the course, there was an outpouring of support from residents and elected officials.

City councillor David East was strongly against the proposal and said he was not even entertaining the idea of closing the course.

This led to a petition being formed with about 1000 sig-natures gathered in support of retaining the course.

The petition was presented to the city council in a submission on the Long Term Plan, which helped the course survive the chopping block.

A community celebration was held at the course on Saturday, with a tree planting taking place, symbolising the hard work the New Brighton community had put in trying to regenerate the area.

Rawhiti golf course’s future more secure

Monday July 6 2015 PEGASUS POST2

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Pier updateThe city council has submitted its final insurance claim on the earthquake-damaged New Brighton Pier. The total repair estimate is $8-9 million. The pier was insured for $7.5 million. It is hoped that the repair work could be undertaken without the necessity to close the pier to the public, but this won’t be known until the work has been tendered.

Roadworks to startRoad works in Emmett St, Shirley, which were scheduled to start two weeks ago will now start today, July 6. The work will include repairs to damaged sections of the kerb, footpath and road. It is expected to take three months to complete. When work is being completed directly in front of a property driveway, access will be restricted for about three days. Due to cold and wet weather the works had to be delayed.

Parklands wastewaterFunding has now been endorsed for the proposed wastewater solution in Parklands. A costing process will now take place to find out whether it will proceed. The next step in the decision process will enable communication material to be finalised and distributed. Road repairs will be able to proceed, including the substantial length of Bower Ave between New Brighton Rd and Queenspark Drive, once any wastewater work in this area is completed.

GOING: Demolition of the city council-owned Shoreham Courts on Admirals Way, New Brighton, began last week. They were badly damaged in the September 2010 earthquake and subsequent shakes. The land is in the residential red zone and the demolition was handled by the Crown. Once the demolition process is complete the land will also be transferred to the Crown.PHOTO: GEOFF SLOAN

Red zone Shoreham Courts

demolished

Bid to determine source of smellBY KYLE KNOWLES

Equipment costing about $250,000 has been purchased to try and determine if there is a bad smell coming from a compost facility in Bromley.

Two Bromley residents have been complaining for a number of years, claiming it is from the city council-owned Living Earth facil-ity, which is at the transfer station.

At a public meeting set-up by the Hagley-Ferrymead Commu-nity Board last week, 19 residents turned up to discuss the odours.

The city council acting unit manager for water and waste, Tim

Joyce, said the equipment was in-stalled to determine whether the smell was in fact coming from the compost facility.

Representatives from the city council, Environment Canterbury, Canterbury District Health Board and Living Earth also attended the meeting.

One of the two residents, Geof-frey King, said people from other areas also voiced concerns about the smell.

“Areas beyond where we origi-nally thought people were affected by the offensive odour also voiced concerns.

“We do have a right to go about

normal activities in our homes without having to restrict outdoor activities and keep doors and win-dows shut because of the offensive odour.”

A survey taken at the meeting about the smell wafting from the facility will decide whether any further action is taken.

Living Earth spokesman Daniel O’Carroll said it operates a high-quality organics facility and will continue to be vigilant to meet the requirements of the operation’s re-source consent.

He said the city council was helping that process by purchasing the odour detecting equipment.

“The city council has made a major investment in sophisticated odour detection technology that will assist in the detection and re-cording of odour plumes from the organics processing plant.”

Mr O’Carroll said of the com-plaints made in the last 15 months only one had been substantiated by ECan.

He said they will wait for the outcome of the survey before de-ciding their next step.

Community board chairwoman Sara Templeton said there was no time frame on when the survey results would be available but it would be “soon”.

Monday July 6 2015PEGASUS POST 3

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BY JAIMIE KEAYFish and chips is still the No 1 Kiwi favourite when it comes to takeaways and Carl Miln knows the way to cook the perfect piece of fish.

Freshness and a good batter is the key to a good piece of fish said Mr Miln.

“As long as a piece of fish is fresh it will taste good and the batter needs to be not too thick, not to thin. The right balance.

“We pre-cook all of our fish for about two minutes and then once the customer orders them, we then cook them again for around three-four minutes. If we overcook it then it isn’t a nice experience for the cus-tomer, the fish just doesn’t taste right.”

Just like KFC’s Colonel Sand-ers, Mr Miln was not willing to give up his secret recipe for his batter.

“It has been something I have worked out over the years and it has taken a lot of practice to get it right.”

The Ferry Road Fisheries shop owner hung up his apron last month at the age of 77 after working in the industry for 53 years.

Starting in 1962 in Otautau outside of Invercargill, he was offered the chance to begin his fish and chip career.

“My brother-in-law, who was also a fisherman, he offered me

the chance to lease the business so I took the chance.

[Laughing] “I only got a week’s tuition to get up to speed on things. It probably wasn’t enough but I learnt as I went from then on.”

In 1964 he moved to Christchurch and owned a New Brighton fish and chips shop where his children first joined him behind the counter.

“It was while they were teen-agers and working part-time. It was money in the bank for them. Every dollar counted for them.”

While the price may have changed over his 53 years in the industry, Mr Miln said he believes it is still New Zealand’s No 1 takeaway food due to its price.

“When I started all those

years ago, a piece of fish was around 4 pence which today would probably be around 3 cents and now we charge $2.80 so it’s quite a bit different.”

Over the decades Mr Miln has sold thousands of dozens of oysters. He has seen the prices rocket from $3.75 for 57 dozen to more than $20 a dozen today.

But are they the aphrodisiac that they are reputed to be?

Fifty years of frying fish

BITTERSWEET: Ferry Road Fisheries owner Carl Miln hung up his apron last month after 53 years in the industry. PHOTOS: GEOFF SLOAN

BY FRASER WALKER-PEARCEGold coins collected during New Bright-on’s big sandcastle day have benefited the Youth Alive Trust.

The Pegasus Bay Charitable Trust has donated $676 to the youth trust which was col-lected during its annual sandcastle competition in February.

Trust chairman Roger Turner said: “We donate all of that money in total to a worthy group in the New Brighton community. This year that group was the Youth Alive Trust. That money was for them to use to buy sports gear for the centre.”

Voters drop a dollar coin into a bucket in front of the sculpture they like. The winning sculpture is the one with the most coins in the bucket. The winning sculptors get a prize.

Youth Alive Trust manager James Rid-path said: “They decided to donate around $600, which will go towards some resourc-es; from that we’ll buy foosball tables, table tennis tables, nets, bats and balls.”

The Pegasus Bay Charitable Trust is al-ready preparing for next year’s competition on February 6.

“Families and children, it’s never too early to start practicing for next year’s competition,” Mr Turner said.

Youth trust benefits from sandcastle competition


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The price of oysters has also changed drastically and he recalled a number of occasions when customers came in for their romantic dinner.

“I don’t know if what they say about oysters is correct it might help when you’re on a date. I’ve had a number of people over the years pop in and grab them for their special night. I always had a good chuckle.”

With the price being less obtainable for the average Kiwi family, Mr Miln said he has cut back on oysters in the store.

“There is just hardly any profit on oysters these days, the last few years I have decided against hav-ing them available at the store.”

Although in his store they offer

a variety of types of fish, Mr Miln said the all-round favourite hasn’t changed over the years.

“Cod is and has been the favourite for a while now. Some-times people get a bit upset if we run out but it is always a winner with the customers.”

When it comes to personal preference however, Mr Miln said over the years after sampling his fair share of fish types he doesn’t have a particular favourite.

“I prefer my fish crumbed, I just feel it tastes better but if it is a bat-tered piece then it must be crispy. The crispier the better.”

He also resists the urge to eat it every day but said it can be hard.

“I live by myself so there is no-one there to cook for me when I

get home,” he said.“Although I do have a small

snack each day, it is just easier but it’s only a small bit of chips and maybe a small piece of fish.”

When it came to recalling the strangest order he has encoun-tered, he said it was usually quite an expensive order.

“We have had the odd $500 order which always raised a few eyebrows. Those usually came in from school or church groups and included quite a few scoops of chips, prob-ably around 10 and above, fish and hot dogs to please everyone.”

The store closed its doors on Friday after Foodstuffs New Zealand purchased the building and declined to renew the current lease to allow the store to continue to trade.

“After spending the last 16 years here I’m sad to leave the store but the cost and lack of availability of places to relocate means we can’t move somewhere else.

“It has been frustrating that we only got six weeks’ notice and we were unable to get an extension from them.”

Mr Miln said he wasn’t sure what he would do with his time after Friday. In spite of working in a fish and chip shop his whole life, fishing isn’t a skill he has mastered.

“I have never been much into fishing, it is probably because I was never any good at it. Catching the fish was never my skill but I was good at cooking it.”

comes to an end

The fish and chip store on Ferry Rd, Woolston, served its last meal on Friday June 26.

Surf club in line to receive makeoverBY FRASER WALKER-PEARCE

One of Canterbury’s most suc-cessful sporting clubs is getting a makeover.

The South Brighton surf club must be upgraded within the next three years, otherwise it will not meet updated building codes, and be demolished.

Club vice president Rohan McNaughtan was excited about the upgrades.

“The club is getting a new lick of paint, a general tidy up and all going well, a new mural will be appearing on the downstairs walls . . . the painting and general tidy up of the club house appear-ance is very important to us and the local community right now,” he said.

The makeover has been in the pipeline for a while, but due to weather and other setbacks, pro-gress has been slow.

“We had some funding for it, to re-clad the building, but we had health and safety and consent is-sues. There were too many hoops. So we reallocated the funding to be able to fix spouting, and get some paint up,” said club captain Ben Keys.

Said Mr McNaughtan: “The re-cent earthquakes have highlight-ed some serious issues around the club house’s structural strength that will have to be addressed in

the next couple of years.”The cost for the initial stage

will be in excess of $25,000, which has been funded in part by the Canterbury Community Trust, with the club’s own funds making up the difference.

Said Mr McNaughtan: “With-in the next couple of years we also have some really big deci-sions to make around the future of the club house and how it fits into the community.”

The club can boast members like Scott Martlew, a 2016 para-lympics kayaking hopeful; as well as Danielle Curry and Zac Quickenden who are travelling to Europe as part of New Zea-land’s kayak development squad.

The most important thing for a surf lifesaving club though, is how good it is at saving lives. Mr McNaughtan has no worries on that front, either.

“The safety of swimmers (is) our number one priority. Last year during the 2014-2015 sea-son we rescued 4 swimmers from our patrolled beach, with 735 preventive actions and 1576 patrol hours logged.”


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Feedback is due by 5pm, Thursday 30 July 2015

Running a 42km marathon is challenging enough for most people, but not for Lisa Brignull - she com-petes in ultramarathons, including the 88km Com-rades Marathon in South Africa last month. She finished in just under eight hours, and was the 34th woman across the line. Kyle Knowles asked her all about it

First things first, what is an ultramarathon?

An ultra is anything over the normal marathon distance. Anything over 42 km is an ultra.

Why did you get into ultra-marathon running?

I am originally from South Africa and when I moved to the United Kingdom 18 years ago I was always asked if I was from South Africa and that I must have done the Comrades Marathon. So in 2003 I decided to run Comrades which changes direction each year. In 2003 I did the down run and I always made it my mission to do the up run which was this year.

Which one was harder?Well back then that was my first

ultramarathon so I found that one harder. This time I knew what to expect.

And you had an amazing race.Yes I wanted to do it in less than

eight hours and then when we looked at previous year’s results and thought maybe I could come in the top 50. I was quite happy I

was under eight hours. I finished 720th out of 17,423 runners and ninth in my age category (40-49 years).

Was the climate something you had to adjust to?

Absolutely I had factored that into my training and I tried to run in warm weather with more than one layer so I was more use to running in the heat. Right from

the start of the race it was 18 deg C at 5.30am so I made sure I was well hydrated throughout the race. I would pour water over my head and back at every water station. It got up to 32 deg C.

How long is Comrades?The official distance is 88km.How do you keep running for

such a long time?What I did in this race and most

races whether it is 15km or 42km or anything, I set myself little goals and never start without a plan in place. I am a very organised person at the best of times so I do each stage individually and accomplish each part of the race bit by bit. At that distance it ends up being a mind game. Every morning I run a 17km circuit so I set my self little goals and make them relevant.

How many ultramarathons have you done?

I’m not really one that counts them. I’ve done the Kepler Challenge five times in Te Anau. When I lived in London I did the London Marathon about eight times. I did the London 2 Brighton Challenge three times too. I was worried you’d ask me this but maybe I’ve done 20, then maybe another 50 marathons on top of that. I’m 41 and have been running pretty much all my life so it is hard to know an exact number.

What keeps you going?I think what’s really good is

with running endurance sports is they say you almost get better and peak when you’re in your 40s because your muscles get used to it. I did a stint of cycling and found that difficult but I never get that in ultras and marathons. I really enjoy it and it is for my sanity more than anything else. My husband likes throwing me out the house to go for a run to clear my head, which it does.

Running ultramarathons

SUCCESS: Lisa Brignull crosses the finish line in the Comrades Marathon in just under eight hours.


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What was your training like for such a long race?

My training for this race was very different to what I had done before. I was quite fortunate actu-ally, in February I went to South Africa because my mum was ill and ended up meeting Comrades coaching guru Ivor Williams who saw me running and he ended up taking me on a wee project. He has coached a lot of Comrades runners and I was worried I wouldn’t meet his criteria. He got me training at a faster intensity and instead of running hundreds of kilometres a week I would do 30km runs a week at a higher intensity and a lot faster than race day. Ivor talked about muscles talking to each other which was a whole different approach to what I normally do. I was still running 130km a week but doing it a lot quicker. It was quite different to what I had done previously but it worked. Most of my training is generally done in the morning; with a young family I try get it done before anyone notices I am even gone.

What’s next?My next event will be the Auck-

land Marathon in November.Do you see yourself running

Comrades again?Absolutely, I would love to go

back and do Comrades again and get a silver medal which means you finish under 7hr 30min. They give you different medals for different times. I got a Bill Rowan medal which is for finish-ers between 7hr 30min and nine hours. I’d like to get a silver. Ivor’s

convinced me I can do it.How much does it cost to run

the Comrades?That’s the funny thing, interna-

tional entrants are $210 but for a local it would cost $20. You do get a different colour number, a blue one as an international runner and you get into special international areas and tents.

How did you recover from the race?

To be honest I recovered really well. I was able to do an 18km walk with the family two days after

Comrades and pretty much back in to the swing of things three days later but other people say they suf-fer for three weeks.

What do you do to recuperate?For me I just like to keep my

body ticking over with walks and gentle running. I just run without looking at the watch and enjoy it. Running for me is my sanity.

You said you were from South Africa?

Yes, I left South Africa 18 years ago, then I was in the United King-dom for seven years. Then I moved

to New Zealand to follow my husband, Lee. We decided Christ-church would be the best place to live which is a bit less crazy than London.

What does an ultramarathon-er’s diet look like?

I watch what I eat. No junk food touches my mouth and I just stick to a healthy diet. After each run I replenish what I’ve lost each day. I’ll have a smoothie with banana, egg and seeds.

You have always lived in Mt Pleasant?

Basically. My husband lived in Kaiapoi and when I moved to Christchurch I met a lot of running people and got to run in different places and the place I loved the most was the hills by Mt Pleasant. So I said to Lee if I moved across the world, you can move across town for me, so we found a place and I love it.

What do you do for a job?Before having children I was a

travel agent, that brought me to Christchurch because I was able to get a job here but I have been a full-time mum lately and now I am doing some teacher-aid work at Mt Pleasant School.

You have children?Yes, eight-year-old Cara and one

son Chris, who is five. They were my key at Comrades. They fol-lowed me around the 88km circuit.

You have always run for the Sumner Running Club too?

I actually run for the Anglican running club when I first arrived but have been running for Sumner for five years.

You are involved with organis-ing a big race aren’t you?

Yes the Boulder Bay classic. We’re just busy preparing details but it is going to happen on November 1. It will be at Taylors Mistake and be a 10km trail race. More information is at www.boulderbayclassic.com.

What is your favourite holiday spot?

A marathon somewhere. In terms of cities, the New York marathon would be my best, that was a good holiday.

a way to stay sane

SUPPORT: Brignull with her husband, Lee, and two children Cara and Chris who followed her around the Durban course.


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BRACED: Halfback Sea Muaimalae looks for a gap in the St Thomas defence.

TEAM SPIRIT: The Aranui team perform a pre-game ritual. PASS: Hooker Immanuel Opetaia starts a backline move.

Aranui High School’s seniors won the Star Cup secondary schools rugby league competi-tion last week, while it’s juniors had to settle for second. Both sides played St Thomas of Canterbury College in the finals at Denton Oval, where Aranui won the senior game, 46-12, and the junior game, 40-32, but St Thomas took out the junior title, having won the first two games in the series. Five Aranui players made the senior tournament team: Tommy Belford, Bruce Taula, Leon Jarden, Josh Afamasaga and Zion Kamana.


GRASSROOTS SPORT

CARRY: TJ Jackson leads the charge up the middle of the park.

PACE: Second-rower Junior Peneli beginning a big run upfield.

Linwood College’s George Armstrong has won the Canterbury and South Island under-21 snooker championships. He beat fellow Linwood student Darion Steward 5-0 in both finals. The competi-tions were held at the Canterbury Billiards and Snooker Association rooms at Cuthberts Green.

TAKING AIM

TROPHY: The Star sports reporter Andrew Voerman presents the Star Cup to Aranui High School captain Josh Afamasaga.

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Sergeant Dave Robertson – New Brighton Police, community services supervisor for Christchurch East

July is now upon us and this is certainly reflected in the weather.

Of particular concern for police is the impact that wintry weather has on road and driving conditions.

Icy roads and testing condi-tions can lead to a spike in motor vehicle collisions across the city – and it’s important that all drivers take extra care on our roads.

Arriving just a few minutes later at your destination, but doing so safely, is a far better proposition then the potential alternatives.

The weather also brings further challenges, in terms of crime trends. Statistics show July as a period where shoplifters are far more active – and this has a significant impact on retailers of all types and sizes.

Locally, police undertake increased prevention activity to address this – but it is important that business owners themselves remain vigilant around this activ-ity.

Police are happy to provide retailers with advice on layout, design and prevention options in this regard.

The public can also play a part.If you see someone commit-

ting any offence, or even acting suspiciously – give us a call im-mediately.

Speaking of public help – the investigation into the recent tag-ging of the New Brighton ceno-taph (war memorial) continues.

Tagging is an incredibly mind-less and frustrating act – for me it always invokes images of mongrel dogs, lifting their legs to mark territory.

We have received good, anonymous information from the public about this particular inci-dent and the “collective fingers” are certainly pointing to a known individual.

While our inquiries continue – I can indicate that any further information would be gratefully received.

A key brick in the evidential wall would certainly be someone, with direct knowledge of the matter, being prepared to put their hand up and be counted – and that might mean direct infor-mation, rather than anonymous.

Stay safe, and warm out there in the coming weeks.

• Police can be reached on 363 7400 or anonymously by phoning Crimestoppers on 0800 555 111.

We are proud to present to the community our monthly review of events.

The Golden Oldie movies for July are: Black Beauty, 1994, on the 6th; Miss Potter, 2006, on the 13th; Francis of Assisi, 1961, on the 20th; and Double or Nothing, 1937, on the 27th, starring Bing Crosby. Come early for a cuppa and a chat, and the films start at 1.30pm. Admission costs a $2 donation.

During June, the museum celebrated its 10th annual meet-ing. We were pleased to welcome some new faces, and anticipate some exciting new projects com-ing to fruition over the next few months.

We congratulated Viviana Zanetti on her fundraising calendar efforts, and Quintin Sumner on the development of his historical presentations.

We also mourned the loss

of long-time member, Allan Palermo.

New Brightonite Wally Wakefield delighted with a speech about growing up in New Brighton.

Did you know: A hundred years ago, men were told to change their surnames from Maori to English, to increase their chances of finding work?

Mr Wakefield’s grandfather’s surname was originally Wekepiri, but when he travelled from Tuahiwi to Christchurch, he took this advice and changed his name to Wakefield.

His father lived on Seaview

Rd, and owned a bicycle stand where cyclists could park their bicycles for the day for two pence.

He recalls learning to smoke in the stands, and said: “Being able to sport a nicotine stain on your fingers, we thought, was a great turn-on for the belles of the borough.”

Find out more about the fash-ions of New Brighton’s days gone by at the New Brighton Museum.

The museum is open from 10am-noon Mondays, and every other day 1-3pm. We take bookings for school groups and community functions.

Copper’s CornerWith Sergeant Dave Robertson

Winter brings challenges

BY MARK THOMAS – FIRE RISK MANAGEMENT OFFICER

Fire is destructive, brutal and totally uncaring.

So many times we see the blank, uncomprehending look of someone who has lost everything. They are in shock.

It is just too much to assimilate when you are looking at what was your life yesterday, now a twisted, stinking black mess.

I saw this in a commercial sense last Friday. A car repair firm, long

established in Clarkson St, burnt down.

The present owner has worked there nearly all of his working life. He bought the business from his boss, who still owns the building, a few years ago.

As he said, indicating the re-mains, ‘this is my life’.

There is a wider loss. Mechanics and apprentices lost all their tools. They didn’t know if they would be covered by insurance. We’re talking tens of thousands of dollars.

The business specialised in high quality, high-value vehicles.

Five European luxury cars were completely destroyed along with a rare classic Mustang. Other cars, parked outside, near the building were fire damaged.

The fire cause was accidental. The rest of us can shake our heads in sympathy and forget as we carry on with our lives. The owners and staff now have to face months, maybe years of re-building both premises and business.

I wish them all the best. It won’t be easy and smooth going. They may not all last the distance with the company. Fire is brutal.

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Law firm Pegasus Bay Law has seen some significant developments over recent months, which will enable the practice to provide a wider breadth of legal knowledge and experience to clients.

Established in January 2014 by Pam Wheeler and Robyn Loversidge as a conveyancing and family law practice in Innes Road, the firm has now amalgamated with long-established Christchurch law firm Thompson & Morgan. Principal of Thompson and Morgan, Bill Morgan, has joined Pam and Robyn as the third director of Pegasus Bay Law, and his colleague Richard

Peters has joined them as an associate.

Pegasus Bay Law has recently opened an office in Kaiapoi. Lawyer Craig Hock, owner of the Kaiapoi-based Ian McNish Solicitors, has joined the firm, along with his staff. Craig brings with him extensive commercial law skills. His existing clients will be well looked after by Craig and the team at Pegasus Bay Law.

“Pam and I both worked in Kaiapoi for over four years. Many of the Ian McNish clients already know Pam, as she worked there for 18 months,

specialising in property law.” Robyn says.

“Bill is a very experienced general practice lawyer, Craig has a background in commercial law, I am a family lawyer and Richard has extensive experience as a criminal lawyer working in legal aid, so we have a wide breadth of legal knowledge between us.”

Robyn and Pam were pleased to open their Innes Rd practice 18 months ago to service clients from the eastern suburbs of Christchurch, but always planned to expand their practice into the Kaiapoi area.

Clients to benefit from law firm’s expanded knowledge base

422 Innes Rd. Ph: 03 386 2211

279 Innes Rd. Ph: 03 375 7026

99 Williams Street, Kaiapoi. Ph: 03 928 1215

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Property LawBuying and selling residential and commercial property, Financing, Commercial Leases, Buying and selling small business

Family LawSeparation, Relationship Property, Contracting out Agreements, Care of Children.

Employment lawEmployment contracts and legal advice to employers, Advice on personal grievances and employment conditions for employees.

Enduring Powers of AttorneyEnduring Powers of attorney for Property and Personal Care and Welfare.

Trusts, Wills & EstatesAdvice on Estate Planning, Establishment and administration of Trusts, Wills and Administration of Estates.

Criminal Law

Directors: Bill Morgan, Pam Wheeler, Robyn Loversidge Pegasus Bay Law, 422 Innes Rd office


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Key Black Fashion By Candlelight

Like glow worms twinkling in the darkness, the candles and fairy lights sparkled from the beautifully dressed table, creating a festive

air to welcome diners to Fashion By Candlelight. Showcasing the latest collection from Key Black, the dinner was a chance for guests to meet the designers informally and partake of fine fare as the garments were paraded around the table between courses. Advice on aspects of fashion and style were given, while the atmosphere of welcoming cosiness promised an evening to remember.

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John Gerondis, John ChaplinPam Leslie, Aleasha Price

Angelique Zidich, Sandy Low

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[Edition datE]2

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.

With 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

and women of all ages. Appearance medicine treatments include

Botox™ fillers, laser skin tightening and re- surfacing, 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.

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[Edition datE]2

There’s no doubt that first impressions are lasting impressions and our physical

appearance is a crucial part of that.

From our clothing and accessories to our grooming, we are under scrutiny by others whatever the occasion. Whether it’s a first date, an interview

for your dream job or delivering a speech, it’s important to look our best.

One of the first things people notice about us is our smile – they can be one of our greatest features with the power to make or break that first impression. Now, thanks to Christchurch’s very own Sparklewhite,

improving our smile couldn’t be easier.As New Zealand’s largest teeth whitening

company, Sparklewhite now leads the industry in mobile cosmetic teeth whitening. Their aim is to add the sparkle to our smiles, and local operator Charmaine McFarlane, who is shown in the before and after photos, knows from her own experience just how significant a new smile can be after severe antiobitic staining took her own sparkle away.

“Off the shelf home whitening kits are

simply not designed to be on the teeth for long enough nor are they strong enough to absorb deep into the pores,” Charmaine explains. “Whether you have a poor diet, sensitive teeth, caps, crowns or veneers, we can customise a teeth whitening solution for you.”

As we are still in the middle of wedding season, this perfect for all members of the wedding party to guarantee beautiful smiles for the photograph album. And with Valentine’s Day just around the corner, what could be better than a sparkling smile to show your loved one how much you care?

It couldn’t be easier for her clients. They simply book in for a 60-minute appointment, then sit back and relax. During the treatment, an LED laser light activates the gel into the tooth’s enamel through pores, just like the ones in our skin. “Over the years, stains absorb into the pores building up and embedding deep into the tooth. Because the stains are embedded, it’s not a matter of being able to just brush them off,” Charmaine says.

Sparklewhite can even rejuvenate existing caps and crowns, returning them to the colour they were made at, no matter how old they are.

Clients can rest assured that they are in safe hands. The majority of Sparklewhite’s therapists have dental backgrounds and all are fully trained. Because of their commitment

to safety, Sparklewhite is a founding member of the New Zealand Cosmetic Teeth Whitening Association (NZCTWA).

Both men and women can enjoy the benefits of whiter teeth, and with the accessibility of Sparklewhite, gift vouchers make a great option for that hard to buy person.

“It’s incredible to see people feel better about themselves, get their confidence back and get that sparkle back into their smile. It’s one of the only ways to look more appealing in just an hour,” Charmaine laughs.

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Monday July 6 2015PEGASUS POST 17[Edition datE]2

Bee pollen is truly a remarkable substance, in fact it has so far defied complete analysis. It is close to a near perfect food for humans

and is extremely rich in protein and easily assimilated amino acids. Also, it contains about 15 vitamins, numerous minerals, enzymes, fat, carbohydrates, phytonutrients and micronutrients. It is the micronutrients that are believed to give pollen its power to benefit human health so much. Russian researchers have found bee pollen to be highly beneficial in restoring health after illness as well as increasing energy and endurance, and for this reason is used by their athletes and astronauts.

Studies have shown that people who felt nervous and irritable noticed a marked improvement after an eight-day course of pollen. It has also been found to improve the appetite, reduce PMS and some menopausal symptoms, and aid recovery from prostate disorders. Other conditions that it has helped include anxiety, stress, depression, arthritis, rheumatism, hair and skin problems, weight loss, sexual health and disorders of the liver, gall bladder, stomach and intestines.

Swedish researchers claim bee pollen delivers more blood to skin cells, stimulates the growth of new skin tissues and smooths away shallow wrinkles.

Surprisingly, pollen has also been found to be successful in the treatment of hay fever by allowing the body to build an immunity against allergens. It must be taken in small doses initially prior to the hay fever season.

GOLDEN NUTRITION – BEE POLLEN

Bee pollen is a highly n u t r i t i o u s food and many c e n t e n a r i a n s have attributed their longevity to its use.

A ccording to a country Doctor “D.C. Jarvis” from Vermont in the USA cider vinegar and honey (CV & H) can be an important part of a long

healthy life. Dr. Jarvis noted Vermonters who regularly consumed cider vinegar and honey had excellent health with many putting in a vigorous day’s work on the farm even when well into their eighties.

Dr. Jarvis found the effects of cider vinegar and honey on arthritis can be remarkable with many patients reporting almost total relief after taking a course of the cider vinegar and honey. Dr. Jarvis surmised that the acid and potassium in cider vinegar counteracted calcium deposits and helped the body control calcium use.

As well as a general tonic Dr. Jarvis found regular administration of cider vinegar and honey at the onset of complaints such as the common cold, sinusitis, asthmatic attacks, hay fever, and childhood diseases such as chicken pox and measles, was accompanied by an improvement in the condition with symptoms either disappearing, or the conditions were extremely mild and soon over.

Apple cider vinegar contains all the goodness of the apple in a form that is readily accepted by the body. Scientists have found over 90 different substances in ACV, among them 20 important trace elements, minerals, essential enzymes, a number of different acids including malic acid, amino acids and roughage in the form of potash

Time-honoured remedy

High quality NZ bee pollen and further information are available from the natural health advisers at Marshall’s Health and Natural Therapy, 110 Seaview Rd, New Brighton. Phone 388-5757. We are always happy to help.

and pectin. A scientific study at the Shizuka University in Japan has proven ACV to have potent antioxidant benefits (It can destroy free radicals, which are a major factor in ageing.) and also the ACV can break down cholesterol formations in the blood vessels.

ACV and H is a powerful tonic that also promotes digestion, assimilation of nutrients and elimination of waste, and helps neutralize any toxic substances that enter the body.

It is important to note not all cider vinegar is made in the traditional way and results are likely to prove disappointing with these other vinegars.

Further information is available from the Natural Health Advisers at Marshall’s Health & Natural Therapy, 110 Seaview Road, New Brighton, Phone: 388-5757. We are Always Happy to Help!

As well as a general tonic Dr. Jarvis found

regular administration of cider vinegar and honey

at the onset of complaints such as the common

cold, sinusitis, asthmatic attacks and hay fever.

Bringing You the Best in Natural Health

- KNOWLEDGE MAKES THE DIFFERENCE -

Promotes good health, energy, vitality and endurance

Bee Pollen Supports

BEE POLLEN - Natural SuperfoodClose to a near perfect food for humans Bee Pollen is rich in highly absorbable vitamins, minerals, enzymes, protein, phytonutrients & micro-nutrients. It is the micro-nutrients that are believed to give pollen its power to benefit human health so much. Many centenarians have attributed their longevity & good health to its use.

• Recovery from chronic illness• Good health & longevity• Energy, vitality & endurance• Strong immune system• Remedy for hay-fever & allergies• Healthy radiant skin• Positive mood - anxiety & stress tonic• Blood flow, healthy cholesterol & may

help combat atherosclerosis• Good nutrition

MARSHALLS HEALTH & NATURAL THERAPYCONSULTING - PRESCRIBING - DISPENSING - MANUFACTURING - MEDICAL HERBALISTS110 SEAVIEW ROAD (Just past C.N.B School) • PH 388 5757 We are Happy to Help!

MAIL ORDER AVAILABLE

SuPEr PricESHigh Grade Pure N.Z. Bee Pollen100g bag only $12.90250g bag only $26.90500g bag only $44.901kg bag only $79.90Dr Bee Pollen Capsules(Bio-Enhanced Potentiated absorption)180 capsules, 500mg only $25.70 360 capsules, 500mg, only $47.90

Bringing You the Best in Natural Health

- KNOWLEDGE MAKES THE DIFFERENCE -

ACV SUPPORTS

Apple Cider Vinegar - Powerful Natural Health TonicACV is a highly nutritious with all the goodness of apples (one of our most health-giving fruits) in a form that is readily accepted by the body. It promotes healthy digestion, assimilation of nutrients & elimination of wastes. Detoxifying & purifying & supports the function of vital organs like the kidneys, bladder, liver & heart. Helps neutralise toxic substances & harmful bacteria in food. A time-honoured natural remedy to improve health & longevity.

• Healthy digestion, assimilation of nutrients, elimination of wastes

• Energy – Vitality – Endurance• Elimination of viruses, bacteria, fungus & parasites• Powerful antioxidant• Cardiovascular health, blow flow & healthy blood

pressure• Diabetes – improves insulin sensitivity• Arthritis• Longevity

MARSHALLS HEALTH & NATURAL THERAPYCONSULTING - PRESCRIBING - DISPENSING - MANUFACTURING - MEDICAL HERBALISTS110 SEAVIEW ROAD (Just past C.N.B School) • PH 388 5757 We are Happy to Help!

MAIL ORDER AVAILABLE

SUPeR PRiCeDouble Strength, Organic Apple Cider Vinegar:750ml only $9.902ltr only $19.90With 20% Manuka Honey added:750ml only $14.902ltr only $29.90

Somerfield HouseRest HomeSpecialists in dementia care137 Barrington St. Cashmere,Phone 332 5897

Brookhaven Rest HomeRest Home and Retirement Villas29 Alport Pl. Woolston,Phone 384 5046

Golden Age Rest HomeRest Home and Retirement Villas96 Harewood Rd. Papanui,Phone 375 0720

Camellia Court Rest HomeSpecialists in dementia care84 Harewood Rd. Papanui,Phone 375 0722

Albarosa Rest HomeSpecialists in dementia care80 Harewood Rd. Papanui,Phone 375 0727

Hoon HayDementia CareSpecialists in dementia care16 Anvers Pl. Hoon Hay,Phone 379 7825

Would you like to promote your business

in this feature?Call Bev Stanger

[email protected]


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Tues

dayGLTu

esda

y Food

with GLENYS WOOLLARD

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

Q A&Can I make cakes and biscuitswith coconut oil instead ofbutter?

Yes, but choose recipesmade by themelt-and-mixmethod, and ones that don’trely on butter for theirflavour. Coconut oil is solidat room temperature soyou’ll need the scales out for

accuratemeasuring. Itmelts quickly on thestovetop so watch out not tooverheat it. I tried some inan easy banana cake,substituting the butter withcoconut oil and adding aquarter of a teaspoon of salt.It worked very well, withlittle taste difference.

What is the difference betweenjam and conserve?A conserve is a kind of jam.But while jams’ fruit isfinely chopped or crushed, aconserve consists of wholefruit or large chunks thatkeep their shape whensuspended in a lightly-gelled syrup. The fruit isoften layered with sugarand left overnight, whichdraws out juices and keepsthe fruit firm. A brief boilingthe next day preserves itsfresh, fruity flavour. Someconserves include driedfruit and nuts, and can beservedwith cheese.

Separating the grains fromcereals"Rolled oats oroat flakesporridge is highlynutritious."

ISTHERE a differencebetween grains andcereals? According to theOxford Companion of Food,written by food historian

Alan Davidson, “cereals areplants of the grass family whoseseeds are used as food grains”.In their natural state, cereal

grains are whole grains.However, cereal also refers tocommercial breakfast cerealsconsisting of refined grains.Hence, there is a differencebetween grains and cereals.

Rolled oats or oat flakesporridge, one of themostcommon breakfast cereals, ishighly nutritious. Credit is givento the American Quaker OatCompany that in 1877 steamedand rolled roughly cut oats

allowing it to be cooked in amuch shorter time. Althoughrolled oats are wheat-free, theydo contain avenin; a proteinwhich can adversely affect

people with coeliac disease.Freekeh— sometimes spelled

frikeh— is a relatively newmarket “super grain” and is“green” wheat that is roastedand cracked. It has a nuttyflavour and is highly nutritiousbut not gluten-free. In fact, thegluten helps to turn cookedfreekehwhich is then blendedquickly into amixture that canbe formed into patties and pan-fried like burgers— excellent forvegetarians. Farro, spelt andkamut are other strains of

ancient wheat, all of which arealso available as flours.Quinoa— pronounced keen-

wa—has been used as a cerealfor more than 5000 years andwas regarded as a sacred food bythe South American Incas. It isgluten-free and an excellentsource of protein as well as Bvitamins. It is a superbsubstitute for rice, especially asa risotto. Cook and combine withchopped raw veges and a lowcalorie dressing in salads. Oradd to desserts and bakes.

RECIPES

FREEKEH PATTIESWITH CAPSICUMSAUCEDelicious topped withcapsicum sauce and servedbetween crisp lettuce leaves.

1 cup freekeh2 &1/2 cups water1 medium onion, diced1 green or red capsicum,seeded and diced2 tbsp olive oil3 large cloves garlic, crushed1/2 cup coriander leaves andstems, chopped1 large egg1/2 cup panko breadcrumbsSalt and pepper to tasteFlour for coatingCapsicum Sauce:1 large roasted red capsicumfrom a jar2-3 tbsp mayonnaiseFreshly ground black pepperto taste

Put the freekeh and water in asaucepan and bring to the boil.Simmer for about 25 minutesuntil the water is absorbed andthe wheat tender. Cool.

Meanwhile, saute the onionand capsicum in half the oil untilsoftened. Transfer to bowl andcombine with the garlic, freekehand coriander. Add the egg and

process roughly in a foodprocessor, until the mixturebinds together. Add thebreadcrumbs and seasonings.Refrigerate for 30 minutes.

Meanwhile, puree roastedcapsicum and add enoughmayo to make a sauce. Season.

Form the mixture into pattiesand lightly coat in flour. Lightlyfry both sides in the remainingoil, turning the patties carefully.

Serves 4.

ROLLED OATSCHEESECAKE CRUSTA wheat-free crust.

2 cups rolled oats1/2 cup dessicated coconut1/4 cup brown sugar125g butter, melted

Set the oven to 200C. Lightlybutter an 18cm spring-formcake pan.

Pulse the rolled oats in a foodprocessor twice. Combine withthe coconut and brown sugar ina bowl. Mix well. Add the meltedbutter and mix again.

Press evenly over the baseand sides of the cake pan. Linewith foil. Bake for 15 minutes.Remove the foil. Cool. Add yourdesired filling.

Makes 1 x 18cm crust.

PEPPERDEW BITESExcellent served as a nibblewith drinks. Pepperdews arepreserved, small, sweet,mildly hot peppers sold in jarsnear the olives at yoursupermarket.

3/4 cup quinoa1& 1/2 cups water2 spring onions, diced1/3 cup diced drainedpepperdews2 cloves garlic, crushed2 eggs, lightly beatenFreshly ground black pepperto taste2 tbsp sour cream1 &1/2 cups grated tastycheddar

Rinse the quinoa in cold water.Put in a saucepan with the waterand bring to the boil. Simmer forabout 15 minutes or untilcooked. Cover and allow to cool.Fluff with a fork.

Meanwhile, set the oven to180C. Lightly oil 24 non-stickmini-muffin holes.

Combine the quinoa andremaining ingredients in a largebowl. Place heaped tablespoonsof the mixture in the muffinholes. Bake for 15-20 minutesuntil golden.

Cool for 5 minutes then

remove from the muffin holes.Makes 24.

SPELT PANCAKESWITH KIWIFRUIT1 cup each: spelt flour, lightcoconut milk2 eggs, separated1 tbsp canola oil4 large kiwifruit, peeled andslicedMaple syrup, to serve

Set the oven to 150C. Line anoven tray with baking paper.

Sift the flour into a bowl.Make a well in the centre andwhisk in combined coconut milkand egg yolks, until the batter issmooth and bubbles form. Setaside for 20 minutes.

In a clean, dry bowl, whiskthe egg whites into stiff peaks.Gently fold through batter.

Heat a small frying pan onhigh and brush with the oil.Spoon about 3/4 of a cup ofbatter into the pan. Cook forabout 2 minutes or until bubblesappear on the surface. Flip andcook the other side until golden.

Transfer to prepared trayand keep warm in the oven.Repeat with remaining mixture.

Serve 2-3 pancakes a persontopped with kiwifruit and maplesyrup. Serves 4.

FOOD

Separating the grains from cereals

IS THERE a difference between grains and cereals? According to the Oxford Companion of Food, written by food historian Alan Davidson, “cereals are plants of the grass family whose seeds are used as food grains”.

In their natural state, cereal grains are whole grains. However, cereal also refers to commercial breakfast cereals consisting of refined grains. Hence, there is a difference between grains and cereals.

Rolled oats or oat flakes por-ridge, one of the most common breakfast cereals, is highly nutri-tious. Credit is given to the Ameri-can Quaker Oat Company that in 1877 steamed and rolled roughly cut oats allowing it to be cooked in a much shorter time. Although rolled oats are wheat-free, they do contain avenin; a protein which can adversely affect people with coeliac disease.

Freekeh—sometimes spelled frikeh—is a relatively new market “super grain” and is “green” wheat that is roasted and cracked. It has

a nutty flavour and is highly nutri-tious but not gluten-free. In fact, the gluten helps to turn cooked freekeh which is then blended quickly into a mixture that can be formed into patties and panfried like burgers—excellent for vegetar-ians. Farro, spelt and kamut are other strains of ancient wheat, all of which are also available as flours.

Quinoa—pronounced keenwa— has been used as a cereal for more than 5000 years and was regarded as a sacred food by the South American Incas. It is gluten-free and an excellent source of protein as well as B vitamins. It is a superb substitute for rice, especially as a risotto. Cook and combine with chopped raw veges and a low calorie dressing in salads. Or add to desserts and bakes.

with GLENYS WOOLLARD

If you have a food questionemail Glenys [email protected]

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

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

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

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

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

Tues

dayGLTu

esda

y FoodHumble spuds get a sweet fix

‘‘Whenharvested, theywere keptexclusively forthe Inca kings.

WHOwould havethought that thehumble spudwasonce regarded asboth a food and a

fashion accessory fit for royalty?Native to South America,potatoes were first cultivated bythe Incas about 200BC. The jewelin the crownwas the Peruvianpurple potato— royally purpleinside and out.When harvested,theywere kept exclusively forthe Inca kings.And in 18th-century France,

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

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

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

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

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

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

RECIPESTOFFEE & POTATOCRISPS VANILLAICECREAMProper Crisps are delicate.Perfect for coating icecream.

4 large scoops French vanillaicecream1 large cup Proper Crisps inMarlborough Sea Salt, lightlycrushed1/2 cup long thread coconut,lightly toasted4 meringue nests, optionalToffee: 1/2 cup sugar1/2 cup water

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

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

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

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

Serves 4.

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

1 cup dark chocolate chips1/2 cup cold cooked mashedpotatoes1/2 tsp vanilla essence4-5 pieces crystallised gingerDark cocoa powder for dusting

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

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

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

Can be stored in fridge for upto one week.

Makes 16.

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

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

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

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

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

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

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

Serves 8 as a starter.

GLUTEN-FREEPOTATO PASTRY450g cooked warm mashedpotato100g butter, chopped1 & 1/4 cups rice flour1/2 cup cornflour1 tsp salt1 egg, lightly beaten

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

Makes 800g.

FREEKEH PATTIES WITH CAPSICUM SAUCE Delicious topped with capsicum sauce and served between crisp lettuce leaves. Serves 4

1 cup freekeh 2 & ½ cups water 1 medium onion, diced 1 green or red capsicum, seeded and diced 2 tbsp olive oil 3 large cloves garlic, crushed ½ cup coriander leaves and stems, chopped 1 large egg

½ cup panko breadcrumbs

Salt and pepper to taste Flour for coating

Capsicum Sauce: 1 large roasted red capsicum from a jar 2-3 tbsp mayonnaise Freshly ground black pepper to taste

Put the freekeh and water in a saucepan and bring to the boil. Simmer for about 25 minutes until the water is absorbed and the wheat tender. Cool.

Meanwhile, saute the onion and capsicum in half the oil until soft-ened. Transfer to bowl and com-bine with the garlic, freekeh and coriander. Add the egg and process roughly in a food processor, until the mixture binds together. Add the breadcrumbs and seasonings. Refrigerate for 30 minutes.

Meanwhile, puree roasted cap-sicum and add enough mayo to make a sauce. Season.

Form the mixture into patties and lightly coat in flour. Lightly fry both sides in the remaining oil, turning the patties carefully.

ROLLED OATS CHEESECAKE CRUST A wheat-free crust.

2 cups rolled oats ½ cup desiccated coconut ¼ cup brown sugar 125g butter, melted

Set the oven to 200 deg C. Lightly butter an 18cm spring-

form cake pan. Pulse the rolled oats in a food

processor twice. Combine with the coconut and brown sugar in a bowl. Mix well. Add the melted butter and mix again.

Press evenly over the base and sides of the cake pan. Line with foil. Bake for 15 minutes. Remove the foil. Cool. Add your desired filling. Makes 1 x 18cm crust

Monday July 6 2015PEGASUS POST 19[Edition datE]2

Superfoods under discussion at the WEa

Is it useful to classify foods as superfoods? Come along to the WEA (Workers’ Educational Association) on Saturday 15 August to learn more about whether any foods, from ancient

grains to modern day genetically modified foods, deserve the title superfood from an evidence -based medical science perspective.

In a second lecture the following week Dr Tony Raizis, a hospital scientist at Canterbury Health Laboratories involved in cancer molecular diagnostics and research, will discuss ‘Food Security in the 21st century’.

Everyone is welcome to attend the courses and seminars at the WEA which is located at 59 Gloucester Street opposite the Art Gallery.

Whether you are new to drawing or a mid-level artist you’re welcome at the Portrait Drawing class on Friday morning. A limited class size insures individual tuition from the tutor Nina Cook. Here you will learn useful drawing skills with the aim of growing in knowledge and confidence and developing your individual style. Develop at your own pace in a social environment, learning and interacting with the other students. Models are provided and are included in the course fee.

How will farming need to change in order to become sustainable in the 21st century? A Tuesday afternoon course, starting 11 August, addresses different aspects of this question with a variety of speakers. These include Steve Wratten, Professor of Ecology at the Bio-Protection Research Centre at Lincoln University, who will speak on ‘Future farming future food’, and Dr Derrick Moot,

Professor of Plant Science at Lincoln University, whose topic will be ‘A scientist’s guide to transform dryland farming.’

The short story is one of the pre-eminent art forms of the modern period, as evident in the work of authors like Chekhov, Joyce and Kafka. In this Monday morning course tutor John Wall will look at the way these authors combine lyrical and narrative art forms to generate powerful and enduring expressions of everyday life. Participants will read a selection of works by middle to late twentieth-century writers exploring themes of loss, love, fantasy, the absurd and politics. John Wall lives in Christchurch and commutes to Kabul, where he is Associate Professor of English at the American University of Afghanistan.

For further information about these courses or any other in the WEA programme please phone the WEA at 366 0285, email [email protected] or go online to cwea.org.nz

Come study with us!Certificate in Tikanga Māori - Level 3

Duration: 18 weeks Date: July 2015 Fees: No fees

The Certificate in Tikanga Māori will explore Māori world views, values and beliefs and how they function within Aotearoa New Zealand and international societies. This programme will also look at how to apply these concepts in your home, your workplace and your community.

KĀWAI RAUPAPA Certificate in Introduction to (Māori) Art - Level 3 Raranga

Duration: 18 weeks Date: July 2015 Fees: No fees

Explore the world of Māori art forms and develop your artistic process while you investigate your options for further tertiary study.

This introductory programme will help you expand your knowledge of Māori art forms and provide you with the confidence to start on a learning pathway that extends to degree level. While you’re on this programme, you’ll be involved in a range of projects designed to engage communities with Māori art forms.

Subject to class numbers and programme confirmation Enquire Now - Spaces Are Limited Call Brenda Heke (03) 353 6550

0800 355 553 › www.twoa.ac.nzCanterbury WEA, 59 Gloucester St phone 366 0285 | email:[email protected]:cwea.org.nz

Programme for July - September 2015available from WEA, Christchurch libraries, and on our web site: cwea.org.nz

New AdulteducAtioN courses

All welcome!

NEW DAYTIME COURSES: Art in the Real World; A City on the Move; The Avon River Illustrated Talk and Bus Trip; Mark Twain & Huckleberry Finn; Philosophy & the Law; Rhythm Guitar; Sharing our Life Stories; The Short Story: A Modernist Art Form; Sleeping Well; Sustainable Farming

NEW SATURDAY COURSES: Bridges to Islam; Compassionate Communication; Ecological Economics; Superfoods & Food Security; West Country Impressions

PLUS our popular repeating courses

PianoRaewyn CleggRegistered Teacher of Piano and Theory of

Music.

29 Lancewood DriveHalswell

Ph 322-9377

PianoRaewyn CleggRegistered Teacher of Piano and Theory of

Music.

29 Lancewood DriveHalswell

Ph 322-9377


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[Edition datE]2

Owner and director Grant Wadley recommends that homeowners do their research and go to the experts

when purchasing heat pumps. It’s all too easy to select a system that seems like a bargain but simply does not do the job. Customers need to be aware of potential pitfalls such as size requirements, where a system is located, possible issues with installation and lack of after-sales service. Heat pumps can be an expensive mistake that result in homes still not being heated sufficiently. Grant explains that even a good quality system can be poorly installed, and that’s where Enviro Master comes in. The family-owned business specialises in heat pumps and air conditioning systems, and is proud of its reputation for providing customers with independent expertise and great service. Stocking a wide range of heat

pumps including all the leading brands.Grant and wife Michelle can recommend a product that is just right for the client and their individual needs. Whether it is Panasonic, Fujitsu, Mitsubishi, Daikin or another quality brand, their team will suggest a system based on customers’ requirements and the environment that the heat pump will be operating in.

Heat pumps have a number of benefits. They are energy-efficient and provide other functions such as cooling, dehumidifying and air filtration, which is great for families where asthma or allergies are concerns. To get the best from your heat pump, Grant recommends regular servicing by Enviro Master to make sure it is running efficiently and effectively.

For a free in-home consultation, call Enviro Master on 03 366 0525, visit enviromaster.co.nz or call into 41A Shakespeare Rd, Waltham.

Get expert advice from Enviro Master

As Cantabrians prepare for

another cold winter, the

team at Enviro Master are

on hand to offer professional

advice and information about

keeping warm.

Customer service tops for electrical company

Stacks Electrical owners Allan and Judy Stack

The team at Stack Electrical

Exceeding customer’s needs and expectations is key to the ongoing success of Stack Electrical with a 24 hour service scheme and a free

no obligation quotes. No job is too big or too small from repairing a faulty light to a major commercial installation.

As the agent for the iconic New Zealand Fujitsu Heat Pump range, the team at Stack Electrical are kept busy installing and servicing their top of the range heat pumps from high wall to low wall, and ducted systems.

Heat pumps can provide a drier, warmer environment and a cost-effective way of heating your home, says owner Allan Stack. The Fujitsu range also has a six year parts and labour guarantee, making it an obvious choice for a new heat pump.

Established by Allan and his wife Judy Stack in 1984, Stack Electrical has grown to employ a staff of 18 installing anything electrical from heating and lights to heavy industrial equipment and maintaining fuel tanks.

For the residential market, Stack Electrical also installs underfloor and indoor heating, mirror demisters and towel driers that can be connected to a 24 hour timer to save on electricity costs.

Hazardous area work makes up a large proportion of the business with the company working for a number of fuel and LPG suppliers across the city and Allan is a registered electrical inspector.

Stack Electrical’s team of electricians is always available when they are needed, often at short notice. All part of the customer serviceprovided by the team

at Stack Electrical.To ensure that customer’s expectations

continue to be exceeded, training is a priority for both Allan and Judy.

“By hiring apprentices we are giving back to the industry, providing someone with a job and training in such a great industry and, in return, you get the help you need. Most of our staff started with us as apprentices and are still here many years later,” says Judy.

Stack Electrical is based in Brisbane Street, Sydenham. To make an enquiry visit their website at www.stackelectrical.co.nz, email [email protected] or call them on 379 4062.


Ventilation Equipment Suppliers to trade and retail

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[Edition datE] 3

Rising damp is an issue that affects many of our older properties which suffer from poor, or no, insulation. In Canterbury especially, post-quake,

many people have relocated to homes that suffer from rising damp, which can be associated with health problems. Independent tests have shown that up to 40 litres of water can rise from the ground and enter a house every day, leading to mildew, mould, condensation and musty smells. Moulds can produce various allergic reactions and the frail, elderly and very young are especially vulnerable.

Canterbury Foam Concrete Ltd is a locally owned and operated firm. The team understands the problems caused by rising damp and are there to help. They will come to your damp home and pump a lightweight, flowable foam concrete under your timber floored home. Specially adapted for our New Zealand conditions and applications, it provides a layer of protection against rising moisture. An unexpected benefit that the team at Canterbury Foam Concrete have noticed recently is that many owners of properties which had underfloor foam concrete installed, reported that it also provided protection against

Get rid of dampness in your house

Now with the colder and wetter weather on its way, homeowners

are focusing on ways to make their homes comfortable, warm

and healthy for their families throughout winter.

liquefaction after the earthquakes.Contact Canterbury Foam Concrete Ltd

now for your free, no obligation quote and complimentary appraisal of your underfloor ventilation needs. Phone 03 376 4608 or 0508 362 626 for more information.

Independent tests have shown that up to 40 litres of water can rise from the ground

and enter a house every day, leading to mildew, mould, condensation and

musty smells.

To ensure the quality of your air, contact the experts. Smooth-Air products can calculate the required air exchange for your

building requirement. Smooth-Air offers a wide range of ventilation equipment, from air vents to ducting for fans, for both the commercial and domestic markets. They have an extensive range of fans and ventilation components in-store but they can also provide innovative solutions tailored to differing requirements. Ventilation

This includes both the exchange of air to the outside as well as circulation of air within the building. It is one of the most important factors for maintaining acceptable indoor air quality in buildings.

Filtered air supply for summer and filtered and warmed air in winter creates a healthy environment in which to live and work. In case of poor or insufficient air intake from outside, the oxygen content decreases, humidity and dustiness levels increase. If exhaust ventilation is not provided or it is not effective, polluted air, smells, humidity and harmful substances are not removed.

Low oxygen with high carbon dioxide causes stuffiness in the room and occupants can feel drowsy. Invisible harmful substances like a high content of dust and tobacco smoke are harmful and can cause various diseases. Even bad smells can cause discomfort or irritate the nervous system. In summer, it’s

An extensive range

easy to open windows for cross-ventilation, however as winter approaches, we start to shut out houses to trap in the heat and as a result, air quality can decline.

It is therefore very important to ensure good air quality indoors through adequate ventilation.

Invisible harmful substances like a high content of dust and tobacco smoke are harmful and can cause various diseases. Even bad smells can cause discomfort or irritate the nervous system.


SUBSCRIPTIONS FREEPHONE 0800 77 77 10 [email protected]

Issue 413 | April 16 – April 29, 2015

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[EDITION DATE]2

Developer wants it sold on Auction Day...smell a bargain

The clean, elegant lines typical of the work of award-winning architects Weirwalker are evident throughout this superbly designed secluded,

with brand-new construction superbly executed by renowned builder Jonathan Dean. If that wasn’t enough to give it a de� nitive lead in residential living, then the Merivale location with its zoning for CBHS, Heaton, Elmwood and St Albans certainly seals it.

Rarely do contemporary townhouses come so highly speci� ed and with this level of detail. � e chattel list alone includes an impressive lineup, such as Bosch and Fisher & Paykel kitchen and laundry appliances, an Escea gas � re, home theatre speakers, Daikin heat pump, 50” � at screen television and irrigation and alarm systems.

� ere’s around 300m2 of pure luxury and superlative design here with the three bathrooms and two kitchens designed by Ingrid Geldof, the interior design by Jane Swinard, two living areas and a dining area. Future-proo� ng comes courtesy of two main bedrooms, walk-in wardrobes and en suites, one on the ground � oor and one upstairs alongside a further two double bedrooms and bathroom. � e heat pump, gas � re, under� oor heating, full insulation and double glazing, along with the home’s north-facing aspect makes this a warm and energy-e� cient home that has also got all the practical features, including a separate laundry, study, � bre optic cabling to the boundary, RibRa� foundations and internal access double garaging. Low maintenance, with great outdoor entertaining areas and grounds by Outerspace

24B Mansfi eld Ave, MerivaleAucti on: July 23, 20154 bedrooms | 3 bathrooms | 2 living rooms | 2-car garage | Listi ng number: PI38295

Landscapes, it’s going under the hammer in less than a month.

Open homes: Saturday and Sunday, 12pm to 12.30pm. See you at the open home or before. For a private viewing, contact Cameron Bailey of Harcourts Gold Papanui (Licensed Agent REAA 2008) on 352 6166 or mobile 027 555 7079.

MOTORING

Outback an on and off-road championI find it extraordinary how dif-ferent engine options within a range can completely transform a vehicle.

Take the case of Subaru’s Outback, it arrives here with three boxer engine choices – a four-cyl-inder petrol, a four-cylinder diesel and a six-cylinder petrol.

Each is up to the task but each has its own characteristics, and in each application the Outback feels different, no better nor worse mind, but they certainly have their own individuality.

This evaluation focuses on the powerhouse of the series, the 3.6-litre, petrol-fuelled flat-six. It’s not the first time I’ve driven the horizontally-opposed six-potter, each time I’ve experienced it, I’ve remarked on its smooth operation and vivid throttle response.

Given its dynamics and level of specification which goes into the range-topping model, the Outback in this form could almost sit in the luxury car market. But at $59,990 it is a luxury car bargain; you get all of the kit associated with a premium car, it is loaded with fea-tures such as leather trim (heated front seats, also electrically adjust-able), dual zone climate control, electric sunroof, satellite naviga-tion, high quality Harman Kardon audio, intelligent and sport drive modes, Eyesight vehicle safety alert system and comprehensive trip computer.

These are just a few of the major

items, and cover some of the safety aspects within the car, it also has a five-star Australasian New Car Assessment Program safety rating.

In terms of mechanical engi-neering the Outback is built to tackle the serious off-road track, it doesn’t look like the traditional SUV but it is a station wagon which has a 213mm ground clear-ance, and with generous approach and departure angles the Outback will take you places which are dif-ficult to access. Notably, it is the quintessential ski-field challenger, Subaru sales in the South Island reflect its ability in low grip situ-ations.

While the Outback doesn’t have a low ratio transfer mechanism, it does have X-mode and hill descent control which are elec-tronic/mechanical devices that maximise traction off-road and to contain speed downhill.

All Outbacks for 2015 get a new continuously variable trans-mission which Subaru label Lineartronic. It’s a big ask for CVT to harness the big engine’s torque structure but it works perfectly, in fact, it is so much like a traditional torque converter gearbox that it’s hard to tell the difference.

The paddle-shift, six-speed unit has quick, smooth ratios which means the engine isn’t under pres-sure to maintain acceleration. That has a beneficial effect on fuel economy. Subaru claim a 9.9-litre per 100km (29mpg) combined cycle average.

The engine and gearbox work seamlessly together, and power is always available. The 3.6-litre engine is rated with 191kW (5600rpm) and 350Nm (4400rpm), although the power outputs are only separated by 1200rpm, the high torque spread offers deliberate accelerator feel, especially in the two sport modes, the engine is lively and forceful. So much so that I preferred nor-mal mode, it is less demanding on

the driver.As a guide to the Outback’s abil-

ity, an acceleration time of 7.8sec to make 100km/h from a standstill is quick and almost unrealistic for a family wagon which weighs in a bit chubby at over 1700kg.

That last comment relates large-ly to the Outback’s size, it is big and chunky, but the benefit is the vast internal space which easily caters for five adults in comfort.

I took the test car through the Malvern Hills Rd, a sweeping gravel road which runs south of Sheffield. Thankfully, it rained on the way home so that dust was well washed off. In loose metal, well, on all road surfaces really, the Outback has strong turn-in and absorbent suspension control.

Ruts and corrugations don’t both-er suspension balance and steering feel is always enhanced.

The tyres are an on-road/off-road mix. The 225/60 x 18in Bridgestone Duelers work hard when presented with a sealed road challenge, but the big benefit is the grip they provide in the loose. But the Outback doesn’t load the tyres greatly, the four-wheel-drive system is intelligent, it works to provide power to the wheels less likely to be affected by wheelspin.

Subaru has been making four-wheel-drive systems for many years, they have got the mechani-cals right, the Outback is a clever piece of engineering.

And if you like the surge of a powerful six-cylinder engine then you won’t be disappointed. Of course, it isn’t the fuel economy champion of the series, that belongs to the diesel, but if you don’t find fuel costs an issue and want to feel the crisp sensation of power delivery, the Outback in this form is truly delightful.

Price: Subaru Outback Premium, $59,990.

Dimensions: Length,4815mm; width, 1840mm; height, 1675mm.

Configuration: Six-cylinder lon-gitudinal (boxer), four-wheel-drive, 3630cc, 191kW, 350Nm, continu-ously variable automatic.

Performance: 0-100km/h, 7.8sec.

SPECIFICATIONS

SUBARU OUTBACK: Available with the choice of three engines.


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ANTIQUE GOLD JEWELLERY wanted, gold rings, chains, brooches, medals. Great price for gold pocket watches, ph 03 351-9139GOLD SOVEREIGNS and other gold coins wanted. Also scrap gold, broken or damaged gold jewellery, alluvial gold, nuggets, etc, top price paid ph 03 351-9139OLD COINS & BANKNOTES wanted. Also old medals of any sort, military, sporting, agricultural, lodge, dance & band medals, etc, ph 03 351-9139

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

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Holiday Accommodation

WEDDINGS, Civil Union Ceremonies, Renewal of Vows, Naming Ceremonies, Funerals and Unveilings - Jenni Gibson Ph/Fax 324-8332, 021 723-089. www. celebrantservices.net.nz

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Christchurch StarCirculation DepartmentFreepost 155865CHRISTCHURCH

DELIVERY PEOPLE

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The Star requires delivery personnel in all areas of Christchurch for our waiting list. The work involves door-to-door delivery of The Star newspaper on a Wednesday and Friday.

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date: name: address: phone # email: age (if under 13)

Situations Vacant

Rexellent RentalsCars, Vans, Brisbane , Coolangatta

www.rexellent.com.au

FREE CALL 0800 601 508

Public Notices

DEMOLITIONWith care and respect we will remove your dwelling. Our policy is to recycle as much as we can. We are a

local company specialising in residential properties. We

will endeavor to cater for your individual needs.Ph. R.M. Solutions

021 02866981 for a free quote.

Casual - may lead to part time work

CommerCial kitChen Cleaning teChniCian:

Cleaning commercial kitchen equipment and extraction systems. Hours of work vary and include some early morning starts. Need to be available on Mondays. No experience necessary, though some mechanical aptitude desirable. Need to be comfortable with heights and tight spaces. New Brighton based.

Call 0800 231 233 for more details.

Rawhiti SchoolTeacher Aide

PositionDetails on

Trade Me JobsListing 910259682Closes 15th July

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Three convenient sizes:Standard 3.6m x 2.4m,

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Trades & Services

Cracked tiles?Dirty grout?

Old or mouldy silicon?

Steve Ph 03 337 1358/ 022 395 6632Brett Ph 03 358 5105 / 027 746 7632

www.groutpro.co.nz

•Forallautomotiverepairsandservicing

•Cars,4WD’s,trucks•Newbatteriesandtyres•Computerdiagnosticscantool

•Allparts&labourguaranteed

•Loancarbyappt

Ph 384 7453

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dyers road auto repairAttheCALtexServiCeStAtioN241DyerSroAD,BromLey

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iron, trellisDemolition and

removalPhone Bevan 021 231 1860

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ALTERATIONS Renovations & repairs, from start to finish, 1 call to cover it all, ph Rob 027 509-2373ANDREWS TREE CARE Services, tree removal, trimming, stump grinding, shelterbelt clean up, section clearing, rubbish removals, excavation work, ph 027 728 5688APPLIANCES & WHITEWARE Sales and service, 12 mths guarantee, free delivery in Chch area, Appliance Services, Showroom Shop 12 New Brighton mall (Pierside). Phone 388 4780BEST BATHROOMS full renovation specialists, LBP, repairs & maintenance ph 03 387-0770 or 027 245-5226BRICKLAYER George Lockyer. Over 30 years bricklaying experience. UK trained. Licensed Building Practitioner number BP105608. Insurance work. EQC repairs. Heritage brickwork a speciality. No job too small. Governors Bay. Home 329-9344, Cell 027 684 4046, email [email protected]

BUILDER For all building work but specialist in bathroom renovations, 25 yrs experience, with service and integrity. Free Quotes. Ph Lachlan 383-1723 or 0274 367-067.

BUILDER LICENSED available for all aspects of building. Please call 027 241-7471 or 335-0265

CARRIER LOCAL experienced, friendly, trade-me purchases, single items to truck loads, furniture to whatever, removals & trade deliveries a specialty. Ph GEH 341-5069

CARPET CLEANING and free deodorising, 3 rooms & hallway from $59, over 20 yrs experience ph 027 220-2256

CARPETLAYER Laying and Repairs, 35 yrs experience, ph Peter 326-7711 or 027 240-6532

CHIMNEY CLEANING Clean Sweep Canterbury Ltd, Professional, Guaranteed Service, (formerly Abel & Prestige Chimney Cleaning Ltd), Ph 0800 SWEEPER - 0800 793 3737

CONCRETE Driveways, etc , floors, coloured, exposed. Ph 027 5888-659 pr email [email protected]

DRIVEWAYSReplace, repair or new. We are a local company

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

earthworks.Ph. R.M. Solutions

021 02866981 for a free quote.

DECKS, PERGOLAS retaining walls, landscaping, for all your property requirements, ph Rob 027 509-2373

FENCING For all your fencing needs, remove old, build new, paint or stain, nothing a problem, ph Rob 027 509-2373

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

HANDYMAN All maintenance jobs and renovations, plus bathrooms, kitchens, decks & fences, free quotes, ph Ian 021 684 885

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

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

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

PAINTING & Decorating interior & exterior, gib fixing, plastering, paperhanging, Est 50 yrs in ChCh, ph Wingfields Ltd, ph Mark 021 171-1586 or 03 355-5994

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

PAINTING 30 years experience, workmanship guaranteed, pensioners discounts, free quotes, ph Robert 021 026-30757

PAINT PLASTER Wallpaper, reliable, honest, 20 yrs exp, ph Scott 388-8795 or 022 343-2416

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

Trades & Services


202 Marine Pde Ph 388-9416

Members, guests and affiliates welcome

www.newbrightonclub.co.nz

BISTRO- downstairs -

Open Tuesdayto Saturday

12pm - 2pm &from 5pm

midweek

Roast

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Tuesday,Thursday,Friday &Saturday

WORKINGMEN’SORNBYH CLUBWORKINGMEN’SORNBYH CLUBWORKINGMEN’SORNBYH CLUB

www.hornbyworkingmensclub.co.nz17 Carmen Rd ph 349 9026

Members, guests & affiliates welcome

COMING ATTRACTION

SATURDAY 11, JULY, 4.30PM:BARROSS

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FRIDAY 17 JULY, 11.30AM:ALL BLACKS v ARGENTINA

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TICKETS $100 / TABLE OF 10 $1000INCLUDES BUFFET MEAL,

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SATURDAY 18 JULY, 8PM:LEGEND OF GENE PITNEY

TICKETS $20

WITH GUEST SPEAKER MARK HAMMETT,MC PETE SMITH, AUCTIONEER DICK TAYLER

sounds GOODsounds GOODsoundssounds GOOD

Contact: Jo Fullerphone 364 [email protected]

SOUNDS GOOD AIRS8.35am Wednesday’s on the Daily Fix

SEE WEDNESDAY’S STAR FORSOUNDS GOOD NEWS & GIG GUIDE

Classifieds Ph: 03 379 1100Contact us today CALL NOW

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Thursday 2nd July - Wednesday 8th JulyFAR FROM THE MADDING CROWD (M)MINIONS (PG)TED 2 (R16)JURASSIC WORLD (M)MAN UP (M)

PAPER PLANES (G)TINKERBELL (G)LOVE & MERCY (M)INSIDE OUT (G)5 FLIGHTS UP (M)A VIEW FROM THE BRIDGE (M)

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

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

PRINT

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

DESIGN

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.

DELIVERY

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

PILATES Beginner & Intermediate classes, Tuesday & Wednesday nights. Fendalton Croquet Club, Makora Street. Phone Julie 351-2100

Tuition

A+ Household effects, fridges, freezers, washing machines, ovens. Good cash paid. Ph 022 0891 671

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

Wanted To Buy

Scope of Works checked & priced Repairs we manage incl: Int/ext painting, wallpapering, tiling, vinyl, carpet, re-gib & plastering, ext plastering, grind out & re-mortar, full re-bricking, roof repairs, patio repair or new, aluminium doors & windows, garages demolish & replace, electrical & plumbing, epoxy concrete crack repairs.

Fletcher’s accredited - Site Safe SiteWise - Master Painters For free consultation, phone Morton: 021 667 444 Email: [email protected] www.pricefamilypainters.co.nz

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Trades & Services

• For all automotive repairs and servicing

• Cars, 4WD’s, trucks• New batteries and tyres• Computer diagnostic

scan tool• All parts & labour

guaranteed• Loan car by

appt

Ph 384 7453

WOF 5½ DAYS SAT MORNING 9-12

dyers road auto repairAt thE CALtEx SERVICE StAtIoN241 DYERS RoAD, BRoMLEY

PLASTERER Available for interior plastering, walls & ceilings, earthquake repairs, extensions, skim walls, ornate cornice, 15 yrs exp, ph 021 266 4848 or 03 967 1322

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

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

ROOFING Qualified & Licenced Practitioner. Re-Roof & Repairs, all types. Member New Zealand Roofing Association. Over 35 years experience. Phone John 027 432-3822 or 351-9147 email [email protected]

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

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 027 601-3145TREE WORK Hedge trimming, stump grinding, rubbish removed, small job specialty Ph Andrew 03 322-8341 or 027 435-8759T.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 03 338-1655WATERBLASTING Quality Job, Quick Service by skilled tradesman, Ph Richard Severin at Jet-X 0800 538 969 Free quotes, visit www.jetx.co.nz

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

WINDOW CLEANING Average 3 bdrm house inside or out $40. Both $70. Phone Trevor 344-2170

WINDOW CLEANING Crystal Clear Window Cleaning. Want to improve your outlook? Then call Greg Brown for a Free Quote 384-2661 or 027 616-0331

Trades & Services


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Racecourse Hotel Motorlodge118 Racecourse Rd, SockburnChristchurch Ph 03 342 7150www.racecoursehotel.co.nz (opposite Riccarton Raceway)

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Seniors SPECIALTwo coursesSoup/Roast orRoast/Dessert

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Kidstwo

coursespecialfrom

Special available lunch onlyMonday - Saturday 12pm - 2.30pmConditions apply.

We are family friendly. Great Kidsmenu plus designated play area.

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Studio Unit$100

NCLUDES BREAKFASTId Offer available Fri ay & Saturday

to the end of July. Conditions apply.

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tWe’ll pu them up...

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 MUSIC

6PM FRIDAY 10th July

sounds GOODsounds GOODsoundssounds GOOD

Contact: Jo Fuller phone 364 [email protected]

SOUNDS GOOD AIRS8.35am Wednesday’s on the Daily Fix

HURRY - Ends Sunday 12th July


Alpine Butter 500g

Wilson Hellaby Corned Silverside New Season Pre-Ripened Hass Avocados

4pk3ea

Meadow Fresh Yoghurt 6 Pack

Wattie’s Very Special Soup 520-535g

Wattie’s Garden Peas/Mixed Vegetables 1kg

3ea

7 kg 1ea

6 for

12

Sprite/Fanta/Lift/L&P 1.5L Bluebird Burger Rings/Twisties/Cheezels/Rashuns 110-120g

1ea106 for

Shingle Peak/Old Coach Road 750ml(Excludes Pinot Noir/Reserve)

DB/Export Gold/Citrus/Tui 12 x 330ml Bottles/Cans(Excludes Tui Golden Lager/Pilsner)

$1800pack

$990each

GREATDEAL!

WINFREE

POWER!

Just spend $40, fi ll in an entry form and each week for 4 weeks one lucky customer in each supermarket

will have this month’s power / gas bill paid back, up to $350.

Terms and conditions apply. See instore for detailsor go to www.freshchoice.co.nz. Competition runs 22 June to 19 July 2015.

350.

Prices apply from Monday 6th July to Sunday 12th July 2015, or while stocks last. Trade not supplied. We reserve the right to limit quantities. All limits specifi ed apply per customer per day. All prepared meals are serving suggestions only. Props not included. Certain products may not be available in all stores. Proprietary brands not for resale.

FCPP0

607

FreshChoice Parklands60 Queenspark Drive, Christchurch. Phone 383 1004.Open 7am-11pm, 7 days.FreshChoice.co.nzFFFFFFFFFFF FreshChoiceNZ

Pegasus Post 06-07-15

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Transcript of Pegasus Post 06-07-15