Mediterranean Lunch by our Cookery students
This week our Advanced cookery students designed a three-course menu that includes a fish dish, involving the filleting of a fish, freshly made pasta - ribbon or ravioli, plus dessert - all with a Mediterranean theme.
This is one of our most popular projects as the students must design a three-course menu, cost it in a spreadsheet to meet a specific budget, create a menu card and timeplan to help them execute the tasks. They must serve the menu to a guest who arrives at 12.30. Everything is done on the day. The students also get to sit with their guest to savour and enjoy their creations.
Along with our cookery students, the Food & Beverage, Level 4 students showcased excellent wine and food service to the guests.
Some of the dishes prepared were -
- Pan seared fish with salsa and mesclun salad
- Fettuccine Al Burro with handmade pasta
- Semolina cake soaked in orange blossom syrup, rosewater sorbet, pistachio crumb & candied orange peel
Poll: As a customer, what do you think about automation?
The Press investigates the growing reliance on your unpaid labour.
Automation (or the “unpaid shift”) is often described as efficient ... but it tends to benefit employers more than consumers.
We want to know: What do you think about automation?
Are you for, or against?
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9.5% For. Self-service is less frustrating and convenient.
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43.4% I want to be able to choose.
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47.1% Against. I want to deal with people.
CAB hosts Community Services Networking Event
📣 Don't Miss! It’s Tomorrow, 11 February 2026.🙂
Calling all community / not for profit organisations in South & East Auckland for a networking / idea sharing session.
When: Wednesday 11 February 2026, 10.30am - 12.00 noon
Where: Fencible Lounge (Howick Library building), 25 Uxbridge Rd, Howick
RSVP to Vani Kapoor, Community Services Coordinator:
email to: settlement.pakuranga@cab.org.nz
Cat litter for sale.
My cat crossed the rainbow bridge and left this behind,
2 bags unopened.
1 bag opened,unused.
Extra cat litter and tray.
All for $35.
Any interest is greatly appreciated.
Contact me on on 021 1900860 if interested.
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