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Selwyn Times: November 08, 2016

28 2 Tuesday [Edition

28 2 Tuesday [Edition datE] November 8 2016 TASTE SELWYN SELWYN TIMES New chef for The Bridge Your guide to the best Taste in Selwyn THE TEA HOUSE Set in a quaint 1890’s villa in the country town of Lincoln, The Tea House will treat you to something special every day. Enjoy lunch, High Tea, dinner or a special event at our elegant tea house in Lincoln. All of our dishes are made with fresh local produce and cooked to perfection. 6 Robert Street, Lincoln. Ph 03 325 7242 Email Vanetia@theteahouse.co.nz Open Wednesday-Sunday 9am-5pm and open all other times for private dining or functions. Old favourites and interesting distinctive dishes for the food connoisseur have been added to a new menu created by new head chef, Simon Gilby at The Bridge Restaurant & Bar. Simon has considerable experience as a chef in the United Kingdom where he held sous chef positions and in New Zealand where he previously worked for recognised restaurants in Christchurch, Hanmer and on the West Coast. “I’m really excited by the prospect of the direction The Bridge Restaurant & Bar is taking,” says Simon. In creating their amazing new menu, Simon has gone back to the basics ensuring that fresh produce and seasonal vegetables are part of the food served at The Bridge. Dishes include slow roasted pork belly, Asian style prawns on a crispy noodle salad, sticky barbecue ribs, Buffalo wings and shared platters of meats, pickles and cheeses. “I like the idea of people sharing a platter of food while enjoying a drink with friends or family,” adds Simon. For the sweet tooth, the dessert line-up on the menu includes white chocolate and blueberry Brulee and sticky date pudding with butterscotch sauce, which Simon says is always popular. Their junior chef, whose background is in dessert preparation, has also contributed to the sweets menu with some great desserts that include baked elderflower cheesecake and chocolate terrine. “When designing a new menu, I draw on the enthusiasm and expertise of everyone in the team,” advises Simon. The Bridge Restaurant & Bar is also an ideal place for a weekend brunch with their exciting new menu available from 10am every Saturday and Sunday. Dishes include a truly big breakfast, French toast and eggs benedict which is also available gluten free. Other changes at The Bridge Restaurant & Bar include a brand new children’s play area with swings, and a jungle gym, slide and blackboard coming soon, allowing mums and dads the chance to relax while their children play. For those planning a Christmas function, The Bridge Restaurant & Bar is ideal. They have a separate function room and will provide a menu to suit any budget with delicious festive season foods like hot ham off the bone and Christmas pudding served with warm brandy custard and vanilla ice cream. The Bridge Restaurant & Bar is open seven days a week, 11am- 9pm, Monday to Friday, and weekends 10am-9pm (or later by appointment); open Labour Day and Show Day with no surcharge. They have a spacious parking area and offer a courtesy van service, which can be booked for pick-up and drop-offs. The Bridge Restaurant & Bar is located at 587 Springs Road in Prebbleton. For bookings call: (03) 344 2180 or email: thebridgeprebbleton@xtra. co.nz. They have a website at: www. thebridgerestaurant.co.nz/ and Facebook page too. THE BRIDGE A true oasis in the heart of Prebbleton, a short 5 minute drive from the Southern Motorway, plenty of free parking and a charming garden area. Quiz night Wed 7pm, Happy Hour 6 days a week, functions to suit your budget. Bookings advised. Friendly country atmosphere. Free courtesy van available by request. Lunch, dinner and children’s meals catered. NEW CHEF AND NEW MENU 587 Springs Road, Prebbleton, Christchurch. Ph 03 344 2180. Opening Hours 11am until late www.thebridgeprebbleton.co.nz milanese a taste of italy right here in selwyn... Prebbleton’s best kept secret is a secret no longer. The Milanese fully licenced Italian restaurant and pizzeria is an exceptional place to dine when you want a taste of Italy. Fresh Pasta, Carbonara, Spaghetti, to authentic Italian Pizzas. Dine In or Takeaway. Licensed/BYO wine only. Private Functions available. Open: Tues-Sunday from 4.30pm to 10pm Cnr springs & marshs Road 407 springs Road, phone 349 9652 (entrance on marshs Road, behind Vege shop) QUARTZ - WINE BAR & RESTAURANT The only wine bar & restaurant in Selwyn! Offering great service, quality wines, craft beers and a menu specially designed to avoid ‘food envy’! Diners are encouraged to order a range of dishes and share a taste of each. Or simply order from the selection of main meals, steaks or salads. BOOK NOW OR CALL IN FOR A DRINK & OUR SPECIALLY MARINATED OLIVES! 82 Rolleston Drive. Ph 03 347 4192 www.quartzrolleston.co.nz Open 7 Days MEMORYS RESTAURANT A boutique establishment with an emphasis on relaxed dining and small private functions. Set amongst mature trees with a well-established garden and large courtyard area. An intimate selection of meals changes weekly. Memorys is an unlicensed premises, however offer a beverage selection with a difference. MAKE A RESERVATION (NOT ESSENTIAL) BREAKFAST – LUNCH – DINNER 227 Leeston Rd, Springston. Ph 03 329 5554 or 027 295 5545 (Ph or text for bookings and enquiries) info@memorys.co.nz Thu-Sun 10am-4pm (Bookings essential) (Wednesday open for private group bookings only) Minimum group booking 8 for Dinner

SELWYN TIMES Tuesday November 8 2016 29 Gardening Have a holiday with livingstone daisies • By Tod Palenski IF YOU’RE after some no-fuss colour for your garden this summer, look no further than livingstone daisies. This brightly-coloured plant is the perfect flower to grow over the warmer months – particularly if you’re going away at all. No need to set sprinklers to timer for livingstone daisies. It thrives in dry, sunny and windy conditions. In fact, the only weather element you really need to worry about when growing livingstone daisies is whether there’s any chance of frost. Once you’re past the chance of frost, these pretty daisies will flower almost all year. They are also fantastic for growing in borders and creating mass displays of colour due to the succulent, spreading nature of the plant. Find a spot in your garden that gets full sun and plant each seedling about 30cm apart from the next. Once established the flowers will open to the sun and the plant will grow to around 15- 20cm high. Water them when you can but, as I said, they should be fine left to their own devices if you head away during summer. Speaking of holidays, if you have HARDY: Livingstone daisies can be left to their own devices during summer. a permanent caravan, bach or crib why not plant some livingstone daisies there too. This way you enjoy the brilliant colour of livingstone daisies at home and away. The art of growing a good artichoke • By Tod Palenski IF YOU ask me, globe artichokes can be a little intimidating. Visually, they’re statuesque and striking. And, while they have a reputation as a culinary delicacy, to the novice it can be hard to tell how they should be eaten at all. In spite of all of this, artichokes are actually a very easy plant to grow. Possibly that’s to make up for the fact they do require a bit of work to cook … and eat. So, if you’ve ever wondered about growing artichokes I can tell you, wonder no more – just get planting. Because artichokes (not to be confused with jerusalem artichoke, which are nothing at all like globe artichokes) are not particular about where they grow, you can choose anywhere in the vegetable garden to plant. Alternatively, why not use that intimidating visual appearance to your advantage and plant them with your flowers. I suggest growing them in the background as they can reach around 2m tall. When you’ve found the right spot, plant each artichoke about 50-100cm apart from the next. Because we’re coming into summer it pays to keep an eye on how dry they get and try to keep them watered regularly. It’s also a good idea to apply a mulch to help keep the soil consistently moist. In around 20-24 weeks you can expect to see your first flower buds. It’s the inner petals and the base of the bud that is eaten. And it’s important, if you want to eat them, to harvest the buds while the petals are still tightly wrapped. This way the hairy choke inside (which is scraped out to reveal the ‘heart’ of the artichoke) won’t have developed too much. This heart is where all the flavour of the plant is. The first head will be the biggest and then smaller heads will develop off this. Harvest the heads by cutting just below the bud and include a small amount of stem. If you decide not to harvest and eat your artichoke, the flowers will develop into giant thistle-like seed heads. •More gardening, p31 gardening without guesswork Question: What needs to be done when planting tomatoes outside? Prepare the ground two Answer: to three weeks before planting. Dig in good compost and remove any weeds. While you are there, check that the soil is not too dry. The best site to grow tomatoes is one that has plenty of sun, shelter from cold winds, and access to a good water supply (but has good drainage too). Tomatoes are gross feeders so at planting incorporate fertilisers such as Intelligro Tomato Fertiliser or Nitrophoska. Place the supporting stakes in the ground before planting. Plant the plants just above the seedling leaves firm in and leave a shallow dish around the plant to hold the water. Water in and then only water the new plants as needed to encourage the roots to go down deeper into the ground. Once rapid growth has started they must not get stressed so need to have regular watering and be tied to the stake to keep the stems straight. Laterals must be removed as soon as they are able to be handled to encourage flower development. for more information, check out our website: www.intelligro.co.nz or visit our facebook page: www.facebook.com/igro.co.nz Thanks to Joan for her question QualITy prOducTs frOm ThE WEB TO ThE shEd! WIN! a $50 INTEllIgrO gIfT VOuchEr! pest control Aphids will attack the plants at any stage of growth, so watch out for them and treat at first signs of them. During rapid growth when the plants have lots of leaves fungi can be a problem to prevent this copper sprays will give protection from infection. When the fruit starts to ripen caterpillars may attack the fruit a spray called success can be used even near harvest time. It is recommended during the early growing stage that a regular preventive spray programme be used as prevention is always better than a cure. Send us your question and BE IN TO WIN! Email to: info@igro.co.nz or post your question on our Facebook page: www.facebook.com/igro.co.nz New questions received by Tuesday 15th November