Join the rest of the motu on October 28 by taking part in our national earthquake drill and tsunami hīkoi, ShakeOut. Signing up only takes 2 minutes and when you do, you’ll be entered to win a personal emergency grab bag or civil defence wheelie bin kit from NZ Civil Defence.
ShakeOut takes place around the world to remind people of the right action to take during an earthquake:
DROP - down on your hands and knees. This protects you from falling but lets you move if you need to.
COVER - your head and neck (or entire body if possible) under a sturdy table or desk (if it is within a few steps of you). If there is no shelter nearby, cover your head and neck with your arms and hands.
HOLD - on to your shelter (or your position to protect your head and neck) until the shaking stops. If the shaking shifts your shelter around, move with it.
Head to www.shakeout.govt.nz... to sign up today and get involved!
Pine tree Xmas stand please if anyone selling or know of any in stock
Here is our latest deckcreation.
New French doors leading out to the new hardwood deck.
A raised planter at the end which will soon have a new Hedgerow planted for a bit more privacy.
The planter also doubles as a seat for those extra guests.
Topped off with a new boundary fence.
All set for Xmas now 👍
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