Sony DT 18-55mm and DT 55-200mm camera lenses
Hi all, for sale I have two camera lenses for APS-C sensor based Sony Alpha A-mount digital cameras. First is the Sony DT 18-55mm f/3.5-5.6 SAM zoom lens - a handy zoom good for wider angle photos through to portraits. Second is the Sony DT 55-200mm f/4-5.6 SAM zoom lens - handy for portraits through to indoor sports and subjects where you need to zoom in a bit closer from a distance. Both in very good condition, AF works fine, exterior of lenses are tidy, optics have no scratches, no balsam separation, no haze/fog, no fungus, and no dust capable of affecting final images. No hood on the 18-55mm but unless you shoot direct into sunlight you'll not need it. I've shown a couple of example images I took with both lenses at the Botanic gardens not long ago, please check them out...
I previously offered both lenses together for $175, but I'll drop that to $160 - if you wish to buy just one I'll offer the 18-55mm now for $40 and the 55-200mm now for $130.
Any questions please ask.
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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
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