Diploma, Level 5 - Classic French seafood cook
Our Diploma, Level 5 students prepared some outstanding classic French seafood dishes today. Starting with Bouillabaisse, a traditional French Fish soup of mussels, fish fillets and prawns. Saffron is the traditional spice. This dish is served with crisp croutons and rouille.
The second dish is Sole and Crayfish Quenelles with Sauce Nantua, a rich cream sauce with cognac, crayfish and mushrooms.
🪱🐦 When are you the most productive? 🌙🦉
The Post has been diving into our daily habits, and research suggests being an early bird or a night owl isn’t just a choice—it’s biology! We all have that specific time when our brains finally "click" into gear.
This raises a big question for the modern workplace. To get the best out of everyone, should employers accommodate our natural body clocks? This idea is at the heart of the four-day work week and flexible scheduling movements.
We want to hear from you:
1. When does your brain "click" into gear?
2. Would a flexible (or shortened) schedule change the way you work?
Concreter
Does anyone know of a reliable independent concreter who can assist us with a concrete repair. Ph 0274965835. Thanks.
Poll: Is Auckland’s economy improving?
The latest reporting from The Post suggests a wave of optimism for 2026. With interest rates finally heading south, businesses are feeling more positive. But for many on the ground, the real-world recovery feels a bit like a slow-moving commute on Auckland's motorways.
We want to know: Are you seeing signs of Auckland's economy improving in your industry or neighbourhood? Whether it's busier shops, new projects kicking off, or just a shift in the mood ...
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17.8% Yes
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66.4% No
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15.8% A little
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