47 days ago

Help your donations go further!

Supergenerous

Kia ora! G here from Team Supergenerous, a Kiwi social enterprise helping to make your donations to charitable organisations go a little bit further.

Did you know that nearly $250 million of donation rebates go unclaimed every year? Imagine the good some of that money could do in our local community? That's why we exist, to make the rebate claiming process easy and help you regift donation rebates to your favourite charities and schools.

All you have to do is sign up and tell us who you've donated to over the past four years. We then gather the receipts, lodge them with the IRD, manage the claims process and regift your rebates to the charitable organisations you care about.

Here's a bit more about us, otherwise we hope you'll join us on our mission to Help Good Go Further!

Guillaume Dehan
Founder, Supergenerous
Know more

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More messages from your neighbours
7 hours ago

Last chance to buy Rotary Christmas puddings

Libby Boyd from Devonport Rotary Club

Just like Grandma used to make, these puddings are packed full of fruity goodness and ready to be served at Christmas or put away for a midwinter treat.

Almost 200 of these flew out the door recently at the Rotary Christmas Market and now there are just 14 left to sell. First in, first-served, so hurry now and place an order.

Please email Roy roy@dykes.co.nz to secure your puds!

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8 hours ago

New Nordic Cuisine

New Zealand School of Food & Wine

New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi.

This menu is inspired by Chef Finn’s Nordic heritage.
"We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn.

Here are some photos of the dishes our Diploma students prepared and served.
1. Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.
2. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.
3. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.
4. Salad of raw cabbage, kale with mushroom and pickled red onion dressing
5. Terrine of pork served with Granny Smith apple puree & leek, mustard vinaigrette & tarragon.
6. Guests seated with Franck

11 hours ago

YUANYUAN has escaped (2 year old lady rabbit - White all over with a sprinkle of light brown) from house lockup

Rick from Hauraki

Since her 4th run away from home attempt when we had to retrieve her from nice people in Bayswater she got out today after weeks of house arrest when a vistor arrived and somebody forgot to close the ranchslider the visitor came in through. Please call Rick if you have seen her around 27 Hart Road, Hauraki,.

Rick 0204-0203663