Ashburton Courier: August 13, 2020

www.ashburtoncourier.co.nz
NEWS
Ashburton Courier, August 13, 2020
3
Chefsdebut at summer school
From Page 1
They are keen to pass on some
knowledge and inspire others,
especially if it leads to roles in
the hospitality industry, which
has ashortage of chefs.
Ken says prior to lockdown
the restaurant was having
monthly integration evenings of
South African braai and New
Zealand barbecue on the menu.
It introduced the smoked
option which proved very
popular, sold out quickly and
ended up being requested for
wedding breakfasts and
functions.
“For us it was great, we
couldn’t keep up with the
barbecue,” Ken says.
The restaurant invested in a
massive smoker custom­made
New group
unites CBD
Ashburtonretailersand business owners are
beingurgedtojoin anew group aimed at reenergising
and galvanisinginnertown
businesses.
Health 2000 ownerBob McDonald said
thosedoing businessinthe CBD neededa
united front on things like business shopping
hours, parking and dealing with the
AshburtonDistrict Council.
Retailers, business and building owners
are being encouraged to comealongtoa
meeting at Somerset Grocer on August 18.
Mr McDonald said the meeting would start
at 5.45pmand go for an hour.‘‘We want to be
an advocate group for aresurgenceof
business in the CBD.’’
Therewere several pressingissues for
businesses, who are negotiating life in the
covid environment and atwo­year
programme of council works thatinvolves
digging up andrelaying streets and footpaths.
Mr McDonald said businesses were hoping
councilcontractors might work at nightor
easeoff some of the work beforethe
traditionally busyChristmas period so
customers would have easieraccesstoshops.
Other things to be discussed includedasking
councilfor atownsman to do small jobs in the
CBD and keep it tidy,and ashop local
campaign.
Social distance
rules back on
From Page 1
Masks were available for council staff with
customer­facing jobs.
‘‘From acommunity pointofview, we
again urgeeveryone to follow the official
advice and rules –there is great information
on the official websitecovid19.govt.nz .Itis
hugely disappointing to be here again, but
we sawit off lasttime andbyworking
together Ihave no doubtwecan do it again.’’
Mount Hutt College said theball had to be
postponed andanew date wouldbe
confirmedwhenthere was greater certainty.
Ashburton College saiditwas school as
usual for students and staff, with physical
distancing to be practised as perits
pandemic plan.
Medical centres were taking extra
precautionsand all aged care facilities were
backinlockdown andsupermarkets were
controlling shopper numbers.
Mid Canterbury Netball,with premier
competition tonight, wasyesterday awaiting
advice from its national body but preparing
to play with a100 people limit. The
Ashburton GolfClub advised club play would
continuewith social distancing.
by SmokeDogg Smokers in
Kaiapoi.
Weighing awhopping 1.2
tonne, the double­door reverse
smoker was the biggest the
company had ever built.
Each door weighs 50kg, with a
counter lever, so is like amini
workout each time it’s opened.
And it’s opened alot with
meat constantly being checked
and the temperature kept at an
even 150 degrees Celsius.
The barbecue bistro, aptly
named Smoke, has had rave
reviews, including from afew
ex­pat Americans living in Mid
Canterbury.
It’s atestament to the long
hours the duo put into cooking
cuts of meat such as brisket
(breast section), Boston butt
(pork shoulder), pork ribs and
Ashburton’s
DISHWASHER
HALF LOAD OPTION
FRIDGE FREEZER
chicken; the meats need up to
10 hours cooking time, using
meat rubs as authentic as
possible.
The slow cooked meats are
also used to make the
restaurant’s own sausages,
mince and meat patties.
At full capacity the Lake
House smoker could feed 100 to
200 people, depending on the
cuts of meat being smoked.
One of the secrets to cooking
American barbecue is cooking
meat slowly and at alow
constant temperature, and Ken
says there’s areal science to it.
It’s one he has perfected over
time, dabbling with barbecue
techniques while working in a
fine dining restaurant in South
Africa.
The restaurant was serving
FROST FREE
was$1099
$
897
NOWONLY
$6.18
weekly
• 13placesettings,
standardsize
• Delaystartoption,
set to startwhen suits
you
• Half load option,
wash in just toprack
• H845 W598 D600
was$1299
NOWONLY
$
1068
$7.29
weekly
• Glass shelves,easier
to clean
• Frost free freezer,no
defrosting,saves time
• Optimal fresh zone,
adjust to storefruit,
veges,drinks or meat
• H1700 W595 D663
1000 customers aday and
pulling in $1 million rand (or
$NZ90,000) amonth.
And every Friday night they
would create abarbecue menu
using specially cooked brisket
and sweetbread meats.
It was away to take cheaper
cuts of meat and create a
special meal, he said.
There are other secrets to
getting the meat perfectly
tenderised and full of flavour. It
can include the type of wood
used in the burner; either kiln
dried or naturally dried beech
woods, specialty cherry and
apricot woods sourced from
Central Otago or manuka from
the West Coast, which is used to
produce different flavoured
smoke.
But it’s abalancing act.
WASHING MACHINE
‘ADDWASH DOOR’
FRIDGE FREEZER
DIGITAL
INVERTER
ENROL
Enrolments are open for the
2021 Methven Summer
School and there’splenty of
variety tochoose from.
In the Arty Fartycategory
there are opportunities to
work with Oamaru stoneand
chalk paint and to make
candles, soap and paverpol
sculptures. There are two
photography courses,
printmaking and two knitting
courses,aswell aspainting,
basketweaving and the
opportunity to make an eyecatching
garden seatand
barbarysheep.
There aremorecourses in
the Eat, Bake, Drink
category, and in the Lifestyle
section. For more details,
methvensummerschool.co.
nz.
specialists
was$1699
NOWONLY
$
1298
$8.79
weekly
• 8.5kg,large family
size
• ‘Addwash door’items
can be added to
wash
• 1400 max. spin
speed,reduced
drying time
• H850 W600 D620
was$2299
NOWONLY
$
1588
$10.96
weekly
• 458 litres,good
family size
• Reversible doors,
convenientfor
placing in kitchen
• Digital inverter
compressor,quiet,
efficientand reliable
• H1700 W700 D705
2303063