Bay Harbour: October 23, 2019

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PAGE 20 Wednesday October 23 2019 BAY HARBOUR Latest Canterbury news at starnews.co.nz congratulations advertorial to our winners at New World Redcliffs Redcliffs New World customer Sascha of Sumner was the lucky winner of the top prize – a Mongoose BMX bike – in the supermarket’s recent prize draw, creating great excitement for her two sons. The bike was just one from a wonderful array of prizes customers could win when they spent over $50 at one time during the month-long promotion. They included food hampers, a ham, sports packs, New World gift card vouchers, pet food hampers and free coffee vouchers for a month. “The prize draw was just one way for our New World supermarket to connect with the local community,” Operator Heath DeGarnham says. “We have been making a number of changes over the last six months to create an improved shopping experience for our community, and we look forward to welcoming all customers to the store. We are sure everyone will be pleasantly surprised with the improvements we have made. “We welcome feedback and will consider everything we can to meet and exceed our customers’ expectations.” In addition to offering an extensive selection of quality fresh foods and grocery items New World Redcliffs has the convenience of all-weather parking, and is open seven days a week from 7.30am to 9pm. “So come on down to Redcliffs New World,” Heath says. “We’re your local community supermarket and we’re committed to making it your favourite place to shop.” Redcliffs 188 Main Road, Redcliffs, Christchurch Phone (03) 373 6131 | newworld.co.nz Sascha of Sumner was the lucky winner of the top prize - a Mongoose BMX bike. “The prize draw was just one way for our New World supermarket to connect with the local community” Open from 7.30am-9.00pm 7 days a week Visit New World Redcliffs for a great range and service with all-weather parking. It’s convenient to shop local.
Wednesday October 23 2019 Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 21 Tasty Bites Benefits of a Japanese plant-based diet Japan is known for its plant-based diets, an intimate relationship with the sea, and one of the oldest living populations in the world, this dish embodies the flavours and benefits of what the country has to offer Deconstructed sushi bowl Serves 4 Ingredients Pickled cucumber 1 cucumber, thinly sliced ½ cup (125ml) rice wine vinegar or apple cider vinegar 2 tsp coconut sugar 1 Tbsp tamari 1 tsp sesame oil 2 Tbsp sesame seeds Red rice 2 cups (400g) red or brown rice ¼ cup (60ml) sushi rice vinegar Teriyaki roasted cauliflower 6 Tbsp tamari ¼ cup (60ml) water 3 Tbsp rice wine vinegar 2 tsp ginger, grated 4 Tbsp coconut sugar 1 Tbsp cornstarch 1 head cauliflower, chopped into florets 8 small carrots Salt and pepper, to taste Olive oil 4 baby or two medium-sized bok choys, thinly sliced lengthwise To serve ½ pack of nori sheets cut diagonally into triangles 4 radishes, thinly sliced Coriander, to garnish Directions To make the pickled cucumber, place sliced cucumber in a bowl and sprinkle with a generous pinch of salt – gently mix. Set aside for 5min then rinse and drain. In a lidded container, combine rice vinegar, coconut sugar, tamari, sesame oil and sesame seeds. Add cucumbers to the container and, with the lid on, toss to marinate. To make the rice, cook rice as per package instructions. Once cooked, add sushi rice vinegar and stir well to combine. To make the teriyaki roasted cauliflower, heat oven to 200 deg C. Add tamari, water, rice wine vinegar, grated ginger and coconut sugar in a medium pot. Bring to boil and simmer on low heat for 5min. Dissolve cornstarch in a small amount of water. Add this cornstarch mixture to the pot to thicken, mixing well. Simmer for a further minute and stir occasionally. Add cauliflower to the pot and toss to combine. Spread cauliflower in a single layer on a lined baking tray. Place carrots on separate lined baking tray. Sprinkle generously with salt, pepper and olive oil. Roast both the cauliflower and carrots in the oven for 20min or until done. To saute the bok choy, heat olive oil in a pan over medium heat. Add bok choy and season with salt and pepper. Cook for a few minutes. To serve, add a scoop of rice, some toasted cauliflower, bok choy, carrots, pickled cucumber, a couple of nori sheets and some radish in a serving bowl. Garnish with coriander and extra sesame seeds. ENTERPRISE HOMES LTD enterprisehomes.co.nz | 03 348 5189 sales@enterprisehomes.co.nz
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Bay Harbour: October 23, 2019

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