House for sale, Upper Riccarton. 5+ bedrooms.
Lovely family home in a quiet cul-de-sac. 'Olde world' charm with all the modern comforts.
Meets the 2019 healthy home standards with a large log burner, double glazing throughout, ceiling insulation, extractor fans in bathrooms and kitchen and smoke detectors throughout.
Downstairs:
Master bedroom with large ensuite, shower and spa bath
Home office OR fifth bedroom with separate entrance onto private courtyard
Large lounge with logburner licensed to 2034
Kitchen and dining room with great flow to lounge
Upstairs:
Three bedrooms, two double and one spacious single. Double rooms have park views. All bedrooms have built-in wardrobes.
Bathroom with bath and shower
Outdoors:
Large Verandah looking onto Siska Reserve
Large double garage with remote door, benches and power
Paved parking for up to three cars
Established gardens all round with fruiting trees and bushes
Garden shed and woodshed
Two secure garden/outdoor areas
Location:
Easy walking distance to Canterbury University
Handy to schools
Walk to Bush Inn and Church Corner shops, and regular buses
Opens onto Siska Reserve Quiet setting at the end of a cul-de-sac
21 Siska Place is a sound investment in a sought after neighborhood; a delightful colonial-style home close to great amenities. Sit on the verandah and watch your children play in the park, run a home business or make a sound rental investment - the opportunities are endless!
Email Nicky: 21siskapl@gmail.com
Changing the conversation around dementia
Reducing stigma starts with the words we use, and shifting the way we talk about dementia is a powerful step forward. This World Alzheimer’s Month, Ryman is highlighting the importance of reducing the discrimination caused by stigma surrounding people living with dementia.
Caroline Bartle, Ryman’s Dementia Care and Innovations Lead, says that using appropriate language when referring to people with Alzheimer’s and other types of dementia can foster a more inclusive society. This not only benefits those experiencing cognitive decline but also their families and the wider community.
Click read more for the full article.
Can you crack Today’s neighbourhood conundrum?
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?
Do you think you know the answer to our daily riddle? Don't spoil it for your neighbours! Simply 'Like' this post and we'll post the answer in the comments below at 2pm.
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Head here and hover on the Following button on the top right of the page (and it will show Unfollow) and then click it. If it is giving you the option to Follow, then you've successfully unfollowed the Riddles page.
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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