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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.

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