Waimakariri mayor seeks clarity on major roading projects
By David Hill, Local Democracy Reporter
More clarity is needed around Waimakariri’s roading projects, mayor Dan Gordon says.
Gordon said he hoped to get clarity on the status of the proposed Woodend safety improvements, now that the two major political parties are promising to build the Woodend Bypass on State Highway 1.
"It is good to get some certainty around the Woodend Bypass, but we also need to ensure the safety aspects are addressed as well."
The Labour-led Government announced in August that the Woodend Bypass was included in the Government Policy Statement and was set to be included in the National Land Transport Plan 2024-27.
The National Party has also confirmed it would build the Woodend Bypass, if elected.
The Woodend safety improvements were announced in December as part of a $35 million package.
But the proposals did not include an underpass at the Pegasus roundabout for pedestrians and cyclists, which Gordon has been advocating for.
He was also seeking clarity on $19 million of funding Waka Kotahi NZ Transport Agency had set aside for Lineside Rd, linking Kaiapoi with Rangiora.
The council was also pushing to get a proposed eastern Rangiora link road and a replacement of Skew Bridge in west Kaiapoi included in the National Land Transport Plan.
The eastern link road would provide another link between SH1 and Rangiora, and help ease pressure on the Southbrook business area.
Gordon said the council was exploring different funding options, including the Local Government Infrastructure Financing and Funding (IFF) works programme, in a bid to speed up these projects.
"For a growth council like ours, these projects are very important to address traffic congestion. We need solutions and we need funding.
"We would rather not have to fund it all ourselves upfront because it is a burden on ratepayers."
The council last week approved funding of $1.2m to upgrade the Island and Ohoka roads intersection at Silverstream, Kaiapoi.
The funding is subject to confirmation of a 51% funding share from Waka Kotahi.
The Moving Forward: Waimakariri Integrated Transport Strategy 2035+ has also been approved by the council for consultation.
It will be open for consultation until October 1.
■ Public interest journalism funded through New Zealand on Air.
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Without a bridle or a saddle, across a thing, I ride a-straddle. And those I ride, by help of me, though almost blind, are made to see. What am I?
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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