Fragrant Chicken Salad, Pork Loin & Poached pear
Our kitchen is bustling with activity today as the Level 4 Advanced cookery students prepare the first of three practical final assessments. Entree: Fragrant chicken salad made from tender chicken breast, chiffonade cabbage, onions and aromatic herbs of mint & coriander. Main Course: Pork Loin with sauce Madeira, onion carrots & Pommes Boulangère. Dessert: Pear, poached in red wine infused with cloves and cinnamon, Crème anglaise.
Potted colour
Express yourself with this artistic dip-dye paint effect using Resene paints. Find out how to create your own with these easy step by step instructions.
Commemorate Anzac Day on 25 April
Remember our servicemen and servicewomen past and present by attending an Anzac Day service on Thursday 25 April.
Visit for a full list of services across the region.
Open Homes
🏡 Open Homes - Sunday 21 April
📍 357 McLachlan Road, Kaukapakapa at 11:00am
📍 9 Peak Road, Kaukapakapa at 11:45am
📍 23 Kawaupaka Road, Kaukapakapa at 12:15pm
📍 279 Peak Road, Kaukapakapa at 12:45pm
📍 9 Empressa Heights, Helensville at 1:30pm
📍 1a Captain Street, Helensville at 2:00pm
📍 36 Parakai Avenue, Parakai at 2:30pm
📍 230 Taupaki Road, Taupaki at 3:30pm
💻 Head to my website for more details: harcourts.net...
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