The Star: June 28, 2018
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coMMunity<br />
5<br />
<strong>The</strong> ever-popular food trucks<br />
are now in Cathedral Square<br />
every Friday, from 11am.<br />
Friday Food Trucks are<br />
back and you’re invited!<br />
<strong>The</strong> Summer of<br />
2014-15 attracted more<br />
than 1,000 people<br />
every Friday night<br />
back in to the heart of<br />
the city. Thanks to this<br />
success and building on the<br />
popularity of the Commons<br />
Food Trucks over the winter, the<br />
Friday Street Food Market will now be<br />
back in the Square every Friday from<br />
11am, with things in full swing by 4pm in<br />
time for people to stop by after work.<br />
Carolyn Ingles, Urban Design and<br />
Regeneration Unit Manager says, “Friday<br />
Night Food Trucks is a fun activity that<br />
provides a great reason for people of all<br />
ages to come into the Central City, see<br />
the progress being made and see how<br />
Christchurch is being reshaped, restored<br />
FRIDAy StREEt<br />
Food Market<br />
and revitalised.”<br />
“Come, eat, relax. Let the<br />
kids enjoy the fair-like<br />
atmosphere that gives our<br />
Central City a warm<br />
and friendly feel. Make<br />
Cathedral Square your<br />
backyard each Friday<br />
night. Just come, bring<br />
the family, meet up with<br />
your friends - you won’t be<br />
disappointed,” Ingles says.<br />
Some of the trucks you might see<br />
include: Mamacita’s, Rodi’s Spice Fusion,<br />
Rollickin’ Gelato, Sherpa Kai, Ceylon<br />
Kitchen, Fritz’s Wieners, Kiwi Churros,<br />
Transylvanian Delight - Chimney Cakes,<br />
Tiki Taco, All Thingz Nice, Liberty<br />
Foods, Lettuce Eat, Five R’s Pinoy Food,<br />
Dorothy’s Pop Up Tea Rooms, Street Food<br />
and Spring Potato.<br />
Entry is free so come on down and see<br />
what’s on offer.<br />
When Joni Mitchell famously<br />
sang “Don’t it always seem<br />
to go, that you don’t know<br />
what you’ve got till<br />
it’s gone” she wasn’t<br />
singing about her<br />
dentures. But she<br />
might as well have<br />
been!<br />
Because the reality<br />
is that, like car keys,<br />
dentures get taken for<br />
granted. But the loss of<br />
either of them can see us<br />
seriously compromised, if<br />
not totally trapped in our own<br />
homes.<br />
That’s why Duchenne are very excited<br />
to introduce Digistore- NZ’s first Digital<br />
Denture system. In a nutshell, with<br />
Digistore, your dentures can be digitized,<br />
and the information stored and archived.<br />
<strong>The</strong>n, if the unthinkable happens and<br />
you lose or break your dentures, you can<br />
WHAt Do CAR<br />
KEyS AND<br />
DENtURES<br />
have in common?<br />
simply call and get a temporary<br />
replacement set.<br />
This effectively means<br />
that within only days<br />
you will have your<br />
smile back, albeit<br />
temporary, while we<br />
go about the process<br />
of making you new<br />
dentures. This is a<br />
dramatic difference<br />
of the traditional<br />
wait time, while new<br />
dentures are crafted.<br />
What’s more, this<br />
service is available to anyone,<br />
(regardless of whether you’ve received<br />
your dentures from Duchenne or another<br />
denture practitioner) from one of our 8<br />
Clinics throughout Christchurch.<br />
For more information on this<br />
revolutionary service, or to make an<br />
appointment, call us at Duchenne on 0800<br />
866 8448.<br />
yIELDS: 4<br />
PREP tImE: 0:20<br />
totAL tImE: 0:30<br />
Ingredients<br />
2 tbsp. extra-virgin olive oil<br />
2 boneless skinless chicken<br />
breasts<br />
kosher salt<br />
Freshly ground black<br />
pepper<br />
1 1/2 c. whole milk<br />
1 1/2 c. chicken stock<br />
2 cloves garlic, minced<br />
8 oz. fetuccini<br />
1/2 c. heavy cream<br />
1 c. freshly grated Parmesan<br />
Chopped fresh parsley, for garnish<br />
oNE Pot<br />
Chicken Alfredo<br />
Directions<br />
1. In a skillet over medium heat, heat oil.<br />
Add chicken and season with salt and pepper.<br />
Cook until golden and no longer pink, 8<br />
minutes per side. Transfer to a plate to rest,<br />
then slice.<br />
2. To the pan, add milk, chicken<br />
stock and garlic. Season with<br />
salt and pepper and bring to a<br />
simmer. Add pasta, stirring<br />
frequently for about 3<br />
minutes. Let cook about<br />
8 minutes more, or to<br />
your desired doneness.<br />
3. Add cream and<br />
Parmesan and stir until<br />
combined. Simmer 2 more<br />
minutes, or until the sauce<br />
thickens, and season again with salt<br />
and pepper.<br />
4. Remove pan from heat and stir in sliced<br />
chicken. Serve immediately with parsley.