The Star: March 28, 2019

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The Star Thursday March 28 2019 20 OUR PEOPLE ‘We actually have a city, that’s really special to me’ •From page 19 How do you deal with the controversies around properties such as Hagley Ave and Perth St where people have been critical of the developments? In the beginning I handled it really poorly, it used to really frustrate me and made me really angry. Now, I always just think I wish you could understand why we need high density housing. I get their opinion, I get why they don’t want more people on their street, I get they liked the trees that used to be on the site, I get that they think that having less car parks on the street might mean their guests won’t get a park. I understand how they see it but when you start seeing how many people we have to house in a lifetime and what the repercussions will be if we don’t build affordable housing and let families live in these old, damp, cold houses, it’s absolutely awful. High density housing is the answer to such a massive problem we’re going to have. Some people can get really upset about it but then things like the horrible shootings happen and people sort of reset and realise this isn’t the biggest problem in the world. Every now and then I’m just gutted. They attack you with fake facts. They’ll be saying this development has no parking, I hear they’re $600,000 and are all AirBnB. Actually there’s one SOLD: Matthew and his business partner Blair Chappell found their niche developing high density housing in and around the central city. car park for every unit, they’re $400,000 and there’s no AirBnB. They get themselves angry on these facts that aren’t even real. What’s your favourite part about Christchurch and what’s your least favourite part? I love a Saturday afternoon walking or Liming around the river, stopping in at one of the bars, having a glass of wine and a cheeseboard seeing people living their life. I’ve been living in the city for three-and-a-half years now and when I first came into the city there was no one there. I used to take customers through the city and say The Terraces will be there, the BNZ Centre will be here but nothing was there. But now when I go through there, there’s actually people, we actually have a city, that’s really special to me, like we’ve actually broken the back of the rebuild. One thing I don’t like, I think Christchurch people need a stronger belief in themselves. I’ve travelled to lots and lots of countries and I know what we have here is pretty special. I think we need to stop and say hold on, what we have is special and this is somewhere people want to move to and we do need to make world-class facilities and we do need lots of houses for people to live here and we do need to do all these things. What is the importance of developing housing in the central city? It’s everything. Housing affordability will be the greatest issue faced in our lifetime. The current world population is 7.5 billion, before the end of the century it’s going to exceed 11 billion. On top of that we have all sorts of other factors demanding housing. We pretty much need to house something to the tune of four billion people before I die. At the current rate, if we decide everyone’s going to live on a 600 sq m section, one hour from town with two cars and 180 sq m house, if we don’t do it more efficiently, there will be a disaster. The resources required are absolutely ridiculous. There’s all these issues that stem from housing that can be resolved if with affordable, efficient, high density, central homes it would just have a massive impact on happiness, excess time, what they can spend their resources on. If you’re not choking on a $600,000 mortgage, you can spend more time travelling, start that business or spend more time with your sick mother. What do you do on a day off? Hobbies? I try and always travel. I make sure I read a book a week, that that’s only recent. I used to read 12 books a year. I am a bit strict though, I love building and construction. When I have a day off I’ll go hang out with my lawyer and my business partner, Blair. There’s not like there’s this differentiation between work and play, it all blurs together. stag weekend BOOK NOW www.casnova.co.nz “YOU CAN’T BEAT KIWI CREATIVE TALENT.” - Craig Hutchison, Director and Producer CAS’n’OVA PRODUCTIONS BOOK ONLINE NOW www.casnova.co.nz
The Star Thursday March 28 2019 GREAT food BROUGHT TO YOU BY... Your fresh food people RIBEYE STEAKS AND MAPLE KUMARA MASH WITH ROASTED BROCCOLI Ingredients 4 Ribeye steaks 600g red kumara 450g broccoli 2 Tbsp spicy maple syrup 4 Tbsp butter 2 Tbsp sherry vinegar 3 Tbsp beef demi-glace 4 Tbsp olive oil Directions Place an oven rack in the center of the oven, then preheat to 180 deg C. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 2cm of the broccoli stem; cut the broccoli into small florets. Peel and medium dice the kumara. Place the broccoli florets on a sheet pan. Drizzle with two tablespoons of olive oil and season with salt and pepper – toss to coat. Arrange in an even layer. Roast 16-18min, or until browned and tender when pierced with a fork. Remove from the oven. While the broccoli roasts, add the diced kumara to the pot of boiling water. Cook for 14-16min or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the spicy maple syrup, half the butter, and a drizzle of olive oil. Using a fork, mash to your desired consistency, then season with salt and pepper to taste. Cover to keep warm. While the kumara cooks, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat one tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook, broccoli .......................................................................... 1 red braeburn apples ............................. 1 courgettes .................................................................. 3 jumbo red kumara ........................................... 3 green grapes ......................................................... 5 gold pineapples .............................................. 2 whole lamb legs ......................................... 11 beef ribeye steak ....................................... 26 chicken thigh cutlets .......................... 9 havoc pork loin steaks .................. 14 All our fresh meat is 100% NZ FARMED. specials VAlid 25th MARCH - 31st MARCH 2019. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. turning occasionally (about 8min for medium-rare). Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5min. While the steaks rest, to the pan of reserved fond add the demi-glace, vinegar, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on mediumhigh, stirring occasionally and scraping up any fond, 2-4min, or until slightly reduced in volume. Turn off the heat. Stir in the remaining butter until melted. Season with salt and pepper to taste Serve the steaks with the mashed kumara and roasted broccoli. Top the steaks with the pan sauce. .49 each .99 kg .99 kg .99 kg .99 kg .99 each .99 kg .99 kg .99 kg .99 KG ROASTED LAMB LEG WITH APPLES AND FENNEL Ingredients 1.5kg leg of lamb Salt and ground pepper 10 cloves of garlic ½ cup fresh rosemary, just the leaves 6 braeburn apples (two cut into four pieces, the other four seeds removed with an apple corer) 1 small onion, chopped into four pieces 1 medium finochio, chopped into four or eight pieces 1 cup cranberry sauce, extra for serving 1 cup apple juice ½ cup grape must or grape molasses Grated zest of one lemon Mint leaves to garnish (optional) Directions Preheat oven to 200 deg C. Tie the leg of lamb with kitchen twine, creating 2cm spacing. Season with salt and pepper. Using the tip of a sharp knife, poke about six holes into the meat. Fill the holes with garlic and half of the rosemary leaves. At we have... Cut two of the apples into four pieces. Place onto the bottom of a 23 x 33cm roasting pan. Sprinkle with the remaining rosemary. Add the onion and fennel. Season with salt and pepper and put the meat on top of apples in the pan. Add the rest of the apples on either side of the lamb. Fill each apple with about two tablespoons of sauce. Rub the remaining sauce all over the lamb. In a medium bowl, whisk together the apple juice, grape molasses, grated lemon zest and the lemon juice. Pour over the lamb and apples. Start to roast the lamb for about 30min until it starts to turn golden. Lower the temperature to 180 deg C and continue to roast for about 45min (until the thermometer reads 55 deg C in the thickest part). Remove from oven and allow to cool for 20min. Remove the kitchen twine and transfer to a serving platter. Arrange the apples, onions and fennel nicely along the side of the lamb. Garnish with mint leaves (optional). Serve the lamb with sauce on the side. FRIday to sunday only usa navel oranges .......................... 1 taylors gold & comice pears ..........99 beef rolled roast ...................................... 11 .99 kg c kg .99 kg harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm WWW. WHILE STOCKS LAST! specials VAlid 29th TO 31st march 2019. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION .CO.NZ
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The Star: March 28, 2019

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